Sabayon

MD

5.0

This was my 6th Michelin star restaurant in the last 10 days. I could have been saturated or bored. But No. Sabayon delivered a unique repertoire of flavours & textures that clearly distinguish itself from any restaurant. Among the dishes, the amuse-bouche with the mushroom broth, the scallops, maitake, vert 2.0 & chocolate dessert were divine. The setting was very convivial & the service familial. In sum, it was an outstanding experience that needs to be repeated in the near future.

Part 2-

My second visit to Sabayon didn't disappoint. In fact, it wasn't even more creative than the first visit which was already stellar! I know it is hard to believe but you have to experience it at least twice! This happened after another long trip of 5 weeks where I ate outside every day, & 7 Michelin stars restaurants across South Korea, Malaysia & Spain, which makes this experience even more formidable. Montreal is really lucky to have Patrice & Marie-Josée. I am looking forward to my next visit!

S

5.0

lovely dinner & cute ambiance.
especially enjoyed the petit choux, the scallop & the mushroom (love the sauce) & first time trying sheep milk yogurt.
will try to be back a few months later when season changes for other food ingredients.
& it's quite nice to learn about food ingredients sources

Diana

5.0

I was so happy to finally get a reservation at this 14-seat restaurant. Every dish was full of flavor & beautifully prepared, but my favorite was the Arctic char served in a fragrant mushroom broth-it was absolutely memorable. The desserts were just as outstanding as I remembered from when they had the pastry shop Chez Patrice.

We were happy to spend the evening here to celebrate our wedding anniversary, & it truly felt special. Be sure to plan a full evening, as the dining experience stretches close to 3 hours. While portions may lean on the smaller side, every bite is crafted with such care that it's truly worth it. An unforgettable meal from start to finish.

Nicolas

5.0

Enjoyed a truly exquisite meal starting with some delightful amuse-bouche, followed by asparagus with smoked eel, calamondin. Then came the incredible lobster with morel mushrooms, white asparagus, & fresh herbs, which was absolutely delicious. Next was Arctic char with caramelized onion & mushrooms, followed by grilled mushrooms with arlette, sabayon, & celeriac. For dessert, I had rhubarb granite with whipped cream, roasted almonds, & edible flowers, then chocolate mousse with pecans & wild caraway, finishing with mignardises. Each dish was a work of art, especially that lobster... it was incredible!

That Michelin star is well deserved. We'll be back for the next season.