At one of the city's most romantic restaurants, chef Jean-Luc Boulay entices diners with such creations as red-deer steak grilled with a wild-berry and peppercorn sauce, and filet mignon with port wine and local blue cheese. Paul McCartney and Sting have both eaten here. Foie gras is an in-house specialty. Sauces are generally light, with no flour or butter. Desserts are inspired; try the tasting plate of seven different kinds of Valrhona chocolate, served with a glass of vanilla-infused milk. The C$125 discovery menu has nine courses; the C$63 prix-fixe menu has five. More than 1,000 wines are available.