$$$-$$$$, French, Upper Town
Fodor's Review:
Light spills in through an airy atrium at one of the city's most romantic restaurants. The acclaimed chef and co-owner Jean-Luc Boulay entices diners with such creations as caribou steak grilled with a wild-berry and peppercorn sauce, and filet mignon with port wine and local blue cheese. Sauces are generally light, with no flour or butter. Desserts are inspired; try the white-chocolate flower bud accompanied by a maple cream cup, white-wine ice cream, and vanilla sauce. The C$95 menu has nine courses; the C$48 table d'hôte has five. More than 800 wines are available.
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