Le Saint Sébastien
Restaurant · Saint-Ambroise ·
Seasonal bistronomy with vegetable-forward menus & eclectic natural wines
Seasonal bistronomy with vegetable-forward menus & eclectic natural wines
"Le Saint Sébastien tends to fly under the radar—let’s change that. This former bistro is one of the city’s best date night fine dining restaurants. Take a seat, order a glass of grower champagne and a plate of exquisite Cantabrian anchovies, and peruse the menu of elevated French classics with creative twists inspired by the international staff. Steak tartare is gently spiked with chile de arbol (a revelation in a country that fears spice), and there’s always a vegetarian dish that never feels like an afterthought: think Austrian-style dumplings with local goat cheese, oozing comfort food richness yet plated like a work of art. Comfortable bar seating means this spot is perfect for last-minute decisions." - emily monaco
"Le Saint Sébastien tends to fly under the radar—let's change that. This former bistro is one of the city's best date night fine dining restaurants. Take a seat, order a glass of grower champagne and a plate of exquisite Cantabrian anchovies, and peruse the menu of elevated French classics with creative twists inspired by the international staff. Steak tartare is gently spiked with chile de arbol (a revelation in a country that fears spice), and there's always a vegetarian dish that never feels like an afterthought: Think Austrian-style dumplings with local goat cheese, oozing comfort food richness yet plated like a work of art. Comfortable bar seating means this spot is perfect for last-minute decisions." - Emily Monaco
"It's an enticing offer in this neighbourhood bar turned into a hub of bistronomie cooking: a short menu that respects the seasons, very vegetable oriented, a judicious choice of seasonings, masterful use of herbs and spices to add character to the dishes… not to mention good natural wines. Spot on." - Michelin Inspector
"Chef Rob Mendoza worked as sous chef at Willow’s Inn on Lummi Island near Seattle before moving to Paris and working at Verjus, one of the city’s best modern bistros. Now he’s opened his own place, with exposed stone walls and globe lamps, in the arrondissement that’s more of a nursery for emerging culinary talent than any other in the city: the 11th. The menu evolves regularly, but dishes like chicken wings with watercress, salsify in squid ink with egg yolk and chorizo, oyster mushrooms in mole sauce, and chocolate fondant with cardamom sauce reflect the chef’s international sensibility in the kitchen." - Alexander Lobrano
