Sabayon
Restaurant · Point-Saint-Charles ·
Tasting menus focus on vegetables, seasonal produce, and desserts
Tasting menus focus on vegetables, seasonal produce, and desserts
"Showcasing technical mastery through seasonal ingredients, I noted that the menu is almost entirely meat-free, highlighting the kitchen's skill with vegetable-forward cooking." - The MICHELIN Guide
"The chef has taken an atypical route to this kitchen, having trained in pâtisserie before turning his hand to cooking. Patrice Demers creates vivid, accessible, and unpretentious dishes that allow theQuébecterroir to shine. Working in partnership with the province's best producers, he elevates each ingredient with formidable precision. Fruit and vegetables reign supreme, especially in summer, when the menu is almost entirely meat-free. His signature dish is wood fire-grilled mushrooms, topped with a delicate, crispy arlette and accompanied by a bay leaf and juniper-infused sabayon. But dessert remains also one of the chef's main strengths. Add to that the smooth and elegant service orchestrated by Marie-José Beaudoin but bear in mind that getting a table here is no mean feat! Every month, slots made available for bookings are snapped up within seconds." - Michelin Inspector
"Recently awarded a MICHELIN Star for the first time, the chef has taken an atypical route to this kitchen, having trained in pâtisserie before turning his hand to cooking. Patrice Demers creates vivid, accessible, and unpretentious dishes that allow the Québec terroir to shine, working in partnership with the province's best producers to elevate each ingredient with formidable precision. Fruit and vegetables reign supreme, especially in summer, when the menu is almost entirely meat-free. His signature dish is wood fire-grilled mushrooms, topped with a delicate, crispy arlette and accompanied by a bay leaf and juniper-infused sabayon. But dessert remains also one of the chef's main strengths. Add to that the smooth and elegant service orchestrated by Marie-José Beaudoin, but bear in mind that getting a table here is no mean feat: every month, the slots made available for bookings are snapped up within seconds." - The MICHELIN Guide
"This 14-seater in Point St-Charles is one of the most sought-after meals in town. Run by a lauded pâtissier and his sommelière wife, those lucky enough to attend Sabayon’s thrice-weekly dinners can expect a six-course, all-local tasting menu (with optional wine pairing) lovingly introduced to each table by the couple themselves. The only dish that’s stayed on the menu since day one is the grilled blanc de gris mushrooms on a buttery arlette pastry, topped with cauliflower and a juniper berry sabayon. The restaurant also offers a limited but equally memorable afternoon tea with three desserts, and it’s worth every minute you spend online hoping to snag a reservation for the three days a week it’s on offer. Reservations open the first Wednesday of each month at noon, and are only confirmed once the full payment is received. Refunds are possible if you cancel one week in advance." - ivy lerner frank
"This 14-seater in Point St-Charles is one of the most sought-after meals in town. Run by a lauded pâtissier and his sommelière wife, those lucky enough to attend Sabayon’s thrice-weekly dinners can expect a six-course, all-local tasting menu (with optional wine pairing) lovingly introduced to each table by the couple themselves. The only dish that’s stayed on the menu since day one is the grilled blanc de gris mushrooms on a buttery arlette pastry, topped with cauliflower and a juniper berry sabayon. The restaurant also offers a limited but equally memorable afternoon tea with three desserts, and it’s worth every minute you spend online hoping to snag a reservation for the three days a week it’s on offer. How to get into Sabayon Reservations open the first Wednesday of each month at noon, and are only confirmed once the full payment is received. Refunds are possible if you cancel one week in advance." - Ivy Lerner-Frank
