$$-$$$, French, Montcalm
Fodor's Review:
In 2003 acclaimed chef-owner Jacques LePluart returned from France to relaunch two restaurants, both named La Closerie, in the Hôtel Château Laurier. In the spacious, more-elegant Grande Table dining room, rich sauces enhance such dishes as magret de canard aux cerises séchées (duck breast with dried-cherry sauce). A casserole of scallops and lobster roe comes with crunchy vegetables in rice vinegar. For dessert, try the delicious white-chocolate mille-feuille with fresh cherries. The kitchen also supplies the slightly less-expensive French bistro, serving dishes such as artichoke-heart pizza and salmon fillet.
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