L'Auberge Saint-Gabriel Review
Stone walls and wood-beamed ceilings give this historic inn and restaurant an appropriate dash of drama, but thankfully the food matches the ambience—dishes created by chef Eric Gonzalez are simply extraordinary. The best approach to dinner is to give chef carte blanche to create an eight-course menu for you and your guests (C$95; everyone at the table must take part). If you prefer to order à la carte, the paella is an excellent choice, and the charcuterie platter is a good bet, as the choices are almost always house-made. Theatrical desserts end the meal: "The Abracadabra" begins as a chocolate sphere filled with apricots and chocolate, but once the waiter pours hot fudge over it everything melts deliciously.