We visited Henri Brasserie Française on a Sunday night for our last meal in Montreal, not really…read moreknowing what to expect--and it ended up being one of the highlights of the trip. The restaurant itself is absolutely stunning. The space is elegant, warm, and romantic, with a beautiful atmosphere that makes you want to linger. It wasn't too busy (likely because it was Sunday), but that only made it feel more intimate. For appetizers, my friends ordered the French onion soup and escargot. The soup was flavorful and served piping hot--it stayed that way for over 20 minutes! The escargot isn't usually my thing, but my friends raved about how buttery and delicious it was. For mains, I had the spaghetti aux fruits de mer. It looked incredible when it arrived, and the flavors matched the presentation--fresh, savory, and satisfying. My friends went with the suprême de volaille and the bavette grillée & frites. Judging by their clean plates, they clearly enjoyed every bite. We ended the night by splitting multiple desserts, which was the perfect finish to a memorable meal. Overall, Henri Brasserie exceeded expectations. Between the beautiful setting, attentive service, and dishes that truly delivered, I'd highly recommend it for anyone looking for a romantic dinner or a special night out in Montreal.

Reservation: 6:30 on Monday (29 Dec); arrived close to 6 and got seated right away. Host service:…read more5/5 Server: David was well spoken, always smiled and happy to answer any questions. 5/5 Cocktail: La Phenomene - rye whiskey, red wine, peach liquer... 5/5 Appetizers: Escargots à l'ail gratinés: buttery, garlic; almost 12 pieces 5/5 Tartare boeuf (Beef tartar): soft, delicious, seasoned well 5/5 Soupe à l'oignon (Onion soup): nice beef flavored stock, sweet onions, cheese-crouton a bit small 4.5/5 Foie gras de canard mi-cuit (duck liver): silky, smooth 5/5 Mains: Linguini aux crevettes épicées (Spicy shrimp linguine): very tasty, the best 5/5 Joue de boeuf braisèe (braised Beef): super tender, melt in your mouth 5/5 Chef's recommendation: crusted Halibut with sweet potato purée and grilled root vegetables - a bit dry 4/5 Dessert: Mille-feuille façon Henri: flaky and not too sweet 5/5 Paris-Brest (chou pastry with hazel praline and cream) 5/5 Ambiance: well lit, easy conversations (not loud) 5/5 Overall 5/5 Total cost: ~400 CAD plus tip

A dinner at Le Mousso is a very special occasion, and can be appreciated on several levels. The…read morefood is beautiful, delicious, novel and exciting, and the team itself is inspired and talented. Chef Mousseau-Rivard took on a lot of responsabilities towards his craft and his team. The integration of seasonal hyper-local ingredients presents particular challenges that are answered with interesting and engaged sources, such as a locally-produced (!) kaffir lime and artic char from urban fish farming. The multicultural heritage of Montreal are incorporated in the dishes, for instance as a kimchi rosette on top of an amuse-bouche, the XO sauce with the scallop from Gaspé, the nasturtium petals and leaves ubiquitous to our summer streets, and the intensely technical, near mythical lièvre à la royale of French gastronomy. As dinner starts around 18h30 for the whole group, we are introduced to the rythm of the evening. Each dish is offered and presented with humor in French to the group, or in English to discrete tables. The amuse-bouche trio is delicate and full of flavour, with tender scallop in savoury lamb and spice oil, and fermented fried potato ball topped with roe. The artic char cooked at low temperature retained a beautifully moist and tender texture, and the interest in the umami from fermentation was apparent in the use of elements such as homemade soy sauce and pickled habanada. The seasonality of the ingredients shone with scallops (Gaspé and Îles-de-la-Madeleine), lobster, shrimps, and tomatoes. The summerly three-coloured gaspacho accompanied by a shrimp sando, a play on grilled cheese and tomato soup, rested on top of a tender chawanmushi, letting us mix flavours and textures. There was also respect for the zero-waste approach, as different elements of the lobster (tail, legs, roe, bisque) were used, even in the dessert (which was a personal highlight of mine)! It featured a puck of cassis crystalline sitting on top of a fragrant pine-infused pana cotta. On the very top, a lobster claw-shaped cookie added a savoury element that contrasted with the sweet, tart and creaminess of the layers below, a bit like a pie shell. Even the mignardises deserve mentions, especially the crisp corners of the financier mixed with the deliciously salted miso caramel filling. By the end of the evening, somewhere around 21h30, sunlight has been replaced by the gentle glow of artwork on the walls, and a beautifully cozy atmosphere filled the dining room. The tableware, designed in collaboration with the local ceramicist Gaïa (Catherine Auriol), is reminiscent of polished river stone and pebbles, and the generously spaced wooden furniture gave each group intimacy. The young talent in the kitchen seems to be mentored in a way that encourages their growth, with opportunities given to their personal expression. The team operates like a little family, which welcomes us in as guests. This is sealed at the end of the meal by an invitation to take a (alcoholic or non-alcoholic) shot, toasting to the great night and health to all good friends. Dining at Le Mousso was an exciting meal that was part culinary, part entertainment, and part educational. The evening was intellectually engaging and shared with a great team that welcomed us with generosity and joy. Very special! PS. The shot was half Miele amaretto and half Franklin Origine whiskey. All local!

I dined with my wife and we were not compensated in any way for the meal or this review…read more Le Mousso takes an unconventional approach to Price-Fixe fine tasting; it's not stuffy. Each course of the tasting is served when the kitchen is ready, to all of the 20-30 diners. The staff wear white t-shirts under dark denim aprons. The extremely high quality and consistency of mis-en-place, sauces and garnish placement was notable. Further departing from fine dining standards, front of house and kitchen staff all participate in table-side service for each course. Sometimes Antonin explains the dish from a perch, other times Chefs come table-by-table to develop their front-of-house skills. We enjoyed the opportunity to engage with the kitchen staff! Chef Mousso clearly cares deeply about mentoring and his staff and the kitchen works smoothly and quietly (other than the joyful 'Pair!' or 'Saaaante'). We were offered a wide range of wines and spirits by Maestro James, including a coastal Japanese sake, a Columbian unfiltered meade, a Canadian sauvignon-blanc, a German riesling, and several others. Each time, the balance of flavor, acidity, and sugar matched perfectly with the dish. Several courses were served over ice to maintain temp, others used a broth/sauce for warmth. We did not experience warmed plates... which may be a reflection of the dining approach or their streamlined kitchen; an opportunity for the kitchen to further raise the bar. Lack of a deep wine-cellar may also be considered a departure by Michelin, however we felt the pairings were right on target. We will gladly return when next in Montreal. I would hope Le Mousso receives Bib Gourmand next year. Even if it doesn't, the experience was worth the price. Course Highlights: The Asparagus dish, with delicate oysters, a fine cremuex, and an aspagarus jus was a standout hit both visually and to the palate. The flavor complexity along with fresh ingredients and varied textures was a lesson in nouvelle cuisine. We also loved the stonewear the restaurant uses, from a local potter in Quebec. The Tomato dish, which had flowers and tomato on a shrimp-flavor infused milk-toast briquette which we dipped into a tricolor sauce centered around a rustic shrimp chau-mushi in a deep dish bowl. Underneath the chau-mushi was an additional thick dark sauce adding a smokey sesame flavor. I almost licked the bowl it was so good. The lobster two ways, first as a ravioli in a green brodo poured at the table, and secondly smoked tail meat on a natural pine-tree-branch skewer. The ravioli was served hot (one of the only menu items at such a temp) and was marvelous. The skewer was good as was the grill and smokey flavor, but lack of temperature in the meat made it less appealing to me. The Amuse Bouche included three elements; all were very tasty and well prepared, if slightly oversized. Tiny flower decorations clue you into the level of detail in the food. The fresh scallop en-shell was the standout for me.

Came in for dinner unexpectedly after another place nearby was closed. Based on the decor and name…read moreI was expecting upscale bar food but it was an excellent fine dining meal. We had the gnocchi, which was good, and the fish of the day, which was superb. The fish of the day was halibut with turnips and asparagus with a butter cream sauce with herbs, lemon, and basil oil. Every element was perfectly fresh and perfectly cooked. There is an extensive wine list that might appeal to other people but isn't something I'm normally inclined to explore but just based on the meal I went a full five stars.

After a friend posted pics of her dinner, I knew we had to dine here while we were in town for the…read moreGP. A super quaint restaurant does get fairly loud as the tables are pretty close to one another. They have a pretty awesome sommelier working and recommended a few awesome bottles of wine to go with our dinner. We opted for the tasting menu which was affordable and featured some pretty awesome dishes. First bite of the lobster salad, I knew we were in for an epic meal. Was even impressed with the homemade goat cheese (which I usually skip due to gaminess) which paired extremely well with the mint sauce. The most notable dishes were the chef's grandma calzone like pies, morel pasta and the fish. Will definitely return next year when we are in town for the GP.

Beautiful and modern restaurant with great drinks, delicious vegetarian options and great service…read morein a wonderful location!

This was a late night dinner experience on Thursday. There was al fresco option but I chose a…read moretable inside. The host and server were attentive and especially friendly. The decor is very dark with a floor to ceiling center bar, large windows through out the dining room, and excessively loud hip hop music. The crudo starter was stellar. The texture difference with the crumble and delicate fish was out of the ordinary. My entree short ribs with peanut sauce fell short. The meat was extremely tender and juicy. The peanut sauce a blend of whole nuts and puree was a delicious pairing. But one of the four ribs was meatless and just the bone. The server explained the meat had simply fallen off the bone and was in the dish. But the meat was no where to be found in the dish. The one item that perplexed me was the server's uniform. Considering the swanky mid upscale atmosphere I couldn't determine why the female servers wore Hooters attire? The male servers were covered, t shirts and pants. But the females wearing baby tshirts and micro mini shorts. This mismatch of poor taste uniform compared to the overall theme of jellyfish could use immediate improvement. I failed to observe this type of server attire anywhere else dining in Montreal.

This restaurant is very close to the Four Seasons hotel. It has a large oyster bar and they serve…read moreDom Pérignon by the glass. We order shared the goose liver pâté, and the salad for appetizers. Our entrees were duck confit and an amazing steak. The service was excellent!

We made the mistake of walking in during rush hour, so the next day we made a reservation -- highly…read morerecommend doing that! The staff was very friendly, and the service was great. I'm usually not a bread person, but their bread was so good! I ordered some kind of seafood saffron soup, and it was delicious -- definitely recommend it. The onion soup was good too (4/5). For dessert, I ordered the chocolate cake, and it was very rich and so good.

Our dinner turned out to be the best meal we had during our most recent visits to Montreal, even…read moreoutshined our experience at Joe Beef. The only hiccup was that we reserved for the "chef's counter" section but when we arrived, we were encouraged to pick another section of the restaurant as the seats were literally right across from the oven, giving you an instant sweat! The dishes were all well executed. Our favorites were the crudo, mushrooms, and asparagus.

A beautiful place that smells like hearth as soon as you walk in. Music is kind of loud. Service is…read morefriendly and very helpful. Highlights were maitake mushroom, gnocchi coniglio, and endive. Cabbage was also quite tasty but too much ham. The gai lan flatbread was a miss - too much bitterness from the Chinese broccoli that was not balanced with spice or sweet (but the crust and ricotta were amazing). And the beef tartare was actually awful and it was the first thing we tasted and it kind of ruined the rest of the meal - ground meat, not chopped. It was very dry, had a very odd spice in it, and wasn't served with any crackers or bread. I would about that item (the fried kale on top was tasty, though). Pouding chomeur was a wonderful dessert.

This small restaurant/wine bar is cozy and modern, and my husband and I enjoyed a wonderful meal…read morewith some very nice wine. A lengthy wine menu and a much briefer food menu are given on clipboards. Very interesting choices on both. You'll find several types of bread in the basket, all of which we enjoyed. We tried a couple of different salads (one with an amazing type of heirloom tomato), followed by gnocchi (smoky, with proscuitto) and the risotto of the day (duck, that day). We both agreed that the gnocchi was the best either of us had ever tried, and the risotto was in the top 5. The food is not inexpensive, but it was of such quality and we had such good service, I think it was worth every penny! (Or nickel, now that we aren't using pennies?) Next time, I would like to try the cheese plate, and dessert!

Went here with my bf when we dared to venture out into the Canadien cold this winter…read more The concierge at our hotel had this menu and since i eat scallops, i was drawn to their offer of scallops so decided to give this restaurant a try. I was not disappointed. We opened up a delicious bottle of Chardonnay and it was really good. The server was polite and courteous and every dish was timed really well. I enjoyed the atmosphere very much for it was quiet and romantic. We got a booth seat so i can put my jacket next to me and i felt very comfortable. The appetizer course was a butternut soup wihch was really good and i ordered my bf a salad which was amazing with its sherry-shallot vinaigrette. The salad was simple with slivers of parmesan, light dressing and croutons-- just how i love my salads. The soup was good too, not too sweet with croutons to spice up the taste as well. I liked my scallops but they were served a bit cold...there were five scallops and i'm glad that not too little were given. I think the boy enjoyed his sea bass too... Dessert!!! My fave molten cake did not disappoint. I loved it a lot and it even came with a hot chocolate which was really cool. If i visit Montreal again, i think i would return for the salad and the hot chocolate. I would recommend having more vegetarian options though. But overall, love the atmosphere, service, wine and dessert. :)

Hands down one of the best restaurants I've ever been to in my life. I will say the appetizers do…read moreshine more than the entrées do. Those scallops were some of the best I've ever had. My family is going to be taking a trip there again in the fall, and I 100% recommend this restaurant to them.

It's sad to think about how many people will go their entire lives without experiencing a…read morerestaurant like this. Exceptional from start to finish and practicing the lost art of intimate dining wherein the waiter provides unforgettable conversation and service. Veal chop was fantastic, piglet risotto with shaved foie gras was sublime.