Place Carmin
French restaurant · Vieux Montréal ·
French brasserie with luxe seafood, foie gras, and pastries
French brasserie with luxe seafood, foie gras, and pastries
"This restaurant in a repurposed industrial building has been designed by the Bouillon Bilk team, who are also behind the restaurants Cadet and Oncle Lee. The striking dining space makes an impression with its high ceilings, skylights, and spherical light fixtures. The tables facing the open kitchen are particularly popular. The chef devises a menu of carefully prepared brasserie dishes: foie gras terrine, grilled steak with a choice of sauces, duck à l'orange, and blood pudding Tatin, a house specialty. Some desserts, such as maple crème brûlée and Paris-Brest with sea buckthorn fruit, put an indulgent spin on local ingredients. On the weekends, there is a hearty brunch and a reasonably priced Sunday roast lunch menu." - Michelin Inspector
"A bold French restaurant created by the team behind several beloved local eateries, known for confident flavors and contemporary takes on French cuisine." - Julia Eskins Julia Eskins Julia Eskins is a writer and editor covering travel, design, and culture. Her work has appeared in Travel + Leisure, Condé Nast Traveler, Vogue, National Geographic, and more. She’s traveled to more than 50 countries, lived in five, and currently calls Toronto home. Travel + Leisure Editorial Guidelines
"When it comes to the hallmarks of French brasserie dining, Place Carmin has it all taken care of. Think deviled egg canapes crowned with caviar, foie gras terrine with fruit compote, luxe seafood platters for two, and sirloin steak with Bernaise sauce. Leave room for dessert because award-winning pastry chef Léa Godin Beauchemin delivers: creme caramel, creme brulee, profiteroles, a Paris-brest made with hazelnuts and sea buckthorn fruit. A luminous space with warm woods and leathers, it is the latest from the creators of Quartier Latin stalwarts Bouillon Bilk and Le Cadet." - Valerie Silva
"When it comes to the hallmarks of French brasserie dining, Place Carmin has it all taken care of. Think deviled egg canapes crowned with caviar, foie gras terrine with fruit compote, luxe seafood platters for two, and sirloin steak with Bernaise sauce. Leave room for dessert because award-winning pastry chef Léa Godin Beauchemin delivers: creme caramel, creme brulee, profiteroles, a Paris-brest made with hazelnuts and sea buckthorn fruit. A luminous space with warm woods and leathers, it is the latest from the creators of Quartier Latin stalwarts Bouillon Bilk and Le Cadet." - Valerie Silva
"This chic Old Montreal destination will be serving its regular French menu of seafood, salads, and mains like pork filet and duck foie gras on New Year’s Eve. It’s an ideal choice to grab a bite before watching the fireworks in the Old Port." - Erinn Blicher