BOUILLON BILK

"Right in the heart of the Quartier des Spectacles, a stone's throw from Place des Arts, Bouillon Bilk blends seamlessly into the bustling rue Sainte-Catherine. Behind the restaurant's plain façade, Chef François Nadon crafts cuisine imbued with influences from around the world, served in a refined setting. Celery root fried in panko is accompanied by a raw pear coulis and a miso sauce, with raw enoki and pan-fried shiitake. The just-seared scallops are set on a hazelnut butter and different textures of zucchini. For dessert, pastry chef Léa Godin Beauchemin creates a lovely combination of pear sorbet, pumpkin purée, oat crumble, and buttermilk granita. The wine list, selected by Minh Doan, is remarkable." - Michelin Inspector

The Best Québécois Restaurants in Montreal | Eater Montreal

"One of Montreal’s finest dining establishments, Bouillon Bilk conceptualizes dishes that are often traditionally Québécois in their ingredients, but much more modern in their preparations and flavour pairings. Take the combination of duck, strawberries, kohlrabi and soy in one of their dishes, or carrots with peach, feta, and pistachios in another — and it totally works." - Eater Staff

Where to Eat Near Place des Arts | Eater Montreal

"Splurge at one of Montreal’s most notable restaurants just a stone’s throw away from Place des Arts. Located on Boulevard St-Laurent, Bouillon Bilk may be unassuming from the outside and quite minimalist on the inside, but the food coming out of François Nadon’s kitchen is show-stopping. Bouillon Bilk’s less formal younger sibling, Cadet, one block south, packs as much punch when it comes to flavour and creativity." - Daniel Bromberg

"When Bouillon Bilk first opened in 2011, Montréal's restaurant critics were intrigued. The chef, François Nadon, had worked at several of the city's top restaurants but was largely unknown, and the restaurant was located on an undistinguished stretch of boulevard St-Laurent. But it soon became both a critical and popular favorite. The contemporary, minimal space is decidedly unstuffy compared with many of Montréal's leading restaurants. Similarly, the menu may be gourmet but it's also daring, with ingredients and preparations from Asia complementing French dishes and techniques. You can start with Japanese yellowtail, move on to a pasta dish, and end with a selection of Québecois cheeses, if you choose. There are also fresh oysters on the menu at both lunch and dinner."

"When Bouillon Bilk first opened in 2011, Montréal's restaurant critics were intrigued. The chef, François Nadon, had worked at several of the city's top restaurants but was largely unknown, and the restaurant was located on an undistinguished stretch of boulevard St-Laurent. But it soon became both a critical and popular favorite. The contemporary, minimal space is decidedly unstuffy compared with many of Montréal's leading restaurants. Similarly, the menu may be gourmet but it's also daring, with ingredients and preparations from Asia complementing French dishes and techniques. You can start with Japanese yellowtail, move on to a pasta dish, and end with a selection of Québecois cheeses, if you choose. There are also fresh oysters on the menu at both lunch and dinner."