The French chef Daniel Boulud made his name in New York, where he oversees seven restaurants, and has since expanded his culinary empire to six other outposts around the globe. His venture in Montreal makes perfect sense, with Québécois cuisine combining French traditions and techniques with New World ingredients—not unlike Boulud himself. The space—by one of the hottest design firms of the moment, Super Potato—is elegantly restrained, with smoked glass details, wooden floors, and a contemporary enclosed fireplace warming and lighting the room. Boulud uses the best of Quebec’s produce in dishes centered on local foie gras, duck, and salmon. The result is refined yet soulful contemporary French dishes, prepared by Maison Boulud Executive Chef Riccardo Bertolino. In warmer months, guests can dine al fresco while in the winter you can take in the snowy scene from the restaurant’s enclosed greenhouse.
