Le Serpent
Italian restaurant · Vieux Montréal ·
Creative Italian fare, seafood, pasta, and desserts
Creative Italian fare, seafood, pasta, and desserts
"Housed in a warehouse of this former foundry turned contemporary art center, this location blends contemporary elegance with industrial heritage. Exposed brickwork, large windows, and metal furniture create an artfully unfinished, minimalist decor. Here you can enjoy carefully prepared Italian and Mediterranean-inspired cuisine. The concise but cleverly devised menu features dishes ranging from light and fresh to warm and comforting. The crudos draw on the vibrant flavors of citrus fruit and herbs; the indulgent pastas are deeply satisfying—think caramelle with a mushroom ragout, hazelnuts, and a guinea fowl mousse. As for meat options, the venison haunch with smoked celery root and cranberry remoulade is a real house classic." - Michelin Inspector
"The menu at this Griffintown hotspot is divided into four sections—starters, pastas, mains, and desserts. Each dish, whether it's a starter of warm octopus with potato mousseline and salsa verde, or ravioli with green peas, braised lamb, stracchino cheese, and olives, is balanced in flavor and beautiful to see. Acclaimed pastry chef Masami Waki puts a Japanese twist on the Italian desserts; citrus fans will love the lemon tart with clementine cake, cream cheese, and grapefruit jelly. It is practically impossible to get in on weekends, so pick a weeknight or reserve well in advance." - Todd Plummer, Isa Tousignant
"I observed that Le Serpent, part of the Club Chasse et Pêche group, opted to close its dining room as the situation evolved." - Tim Forster
"Represented by Denis Lessard, Le Serpent in Montreal was listed among the winners." - Tim Forster
"Chuck Hughes’ second restaurant prides itself on its seafood, from whole fish to dressed-up crudos, fresh oysters, crab, urchin and more. The tuna sashimi with tahini is a surprising but delicious combination, and makes a great choice for a starter." - Dahlia Snaiderman