Le Boulevardier Restaurant

AMAZING!! From the food to the service to the atmosphere, le boulevardier was exceptional. All the dishes were prepared with the finest of touches and the flavours were impeccable. Especially loved the tomato salad and the fish! Would come back again 100%.

We popped in to town for the day and stopped in here for mid-afternoon drinks. Drinks are fantastic and the atmosphere was nice and cozy.

This restaurant is an excellent choice to eatI went for dinner and breakfast!The food was exquisite...service excellent...

Ultra Uber chic dining in a trendy boutique hotel in the Villa Marie neighborhood. Fine dining with a creative menu true to classic French roots and techniques. Everything was cooked to perfection - the scallops were perfectly seared, the color of the tuna speaks for itself. Unfortunately we were too full for desert!

Great staff and nice place unfortunately for me there might have been a language barrier. I had requested gluten friendly options due to Celiac. The dish I ended up with with a Rabbit and Mushroom but must have had gluten since four hours later I became quite ill. I believe it was a honest mistake just be a little cautious.

Great set menus at MTLatable for $55/person.Personal favorite are the rabbit pie with fois gras, mackerel, and the skate wing. The portion was generous than expected.Every dish is flavorful and balanced. Seafood dishes were all perfectly executed.Desserts were ok. A bit disappointed that the baba was dry and the syrup was too sweet. Cream brûlée was quite nice and very light.Service was ok considering the place was packed last night.However, the seating was a bit crowded. It gets quite noisy.

Le BoulevardierAmile took care of us for the evening and I am so grateful to him for his knowledge of the dishes, their components and wine pairings.My sister and brother-in-law got a Bordeaux to complement their meal and we tried a lovely wine from Alsace - a blended wine of white grape varieties from Alsace - Ramène tes Copains, described as harmonious, fresh and fruity.To start we had 3 of the lobster and scallop carpaccio and one rabbit pie.Old-fashioned, oat crust rabbit pie with pistachios and foie gras. It was served cold and when I first saw that the crust was hard and, dare I say congealed, I thought I ordered unfortunately but the chef knew exactly what he wanted and it was superb!!! The texture of the crust challenging me to begin with made me appreciate the foie gras aspect with the hardened crust even more. The rabbit was perfectly cooked and everything together was so soul satisfying - Like when Ego is served the ratatouille at Gusteau's. The more I ate it I realized it was exactly the way it had to be and I should like to eat it every day.The rest of the table ordered the Scallop and lobster carpaccio, smoked garlic confit, asparagus heads and vanilla honey vinaigrette.I'm not sure why so many of the seafood options this time round with MTL a Table have vanilla included. It seems like sweet on-top of sweet to excess. Also didn't really notice the smoked garlic confit - if there was more of it to balance out the natural sweetness of the shellfish with the added vanilla (which I know was probably more an olfactory sweetness, instead of an actual sweetness) I might have enjoyed it more. The texture of both the lobster and the scallops was perfect, and the asparagus, not overcooked or overdone.For the main there were 2 orders of the Duck magret cooked at 51 ⁰C, coated with maple syrup, glazed turnips and grilled salsifies. It was delicious, perfectly cooked, not overly sweet and paired wonderfully with the Bordeaux.The skate cooked at low temperature, sauce vierge with capers, parsnip mousseline and vegetables was very good and my husband thoroughly enjoyed it. Scraping all of the meat off of the bones was also fun.The dorade filet crusted with tapenade, wild mushroom fricassee and fennel mousseline with grenadine was amazing!!!I would never put mushrooms with fish but it worked wonderfully texturally. The fact that the skin was soft was again on purpose to contrast other components of the menu.All of the flavors of the individual components working together was such a joyful experience. I love when I learn how to taste differently during a meal and this dish provided that. And the fennel mousseline could be eaten quite happily with a spoon anytime you were in need of comfort food. The color is happy, the texture is reassuring and the flavor is just a little of the astringency of the grenadine and the warming digestive of the fennel and the glorious fat/creamy from the cream and potatoes. I wish I could sit in the kitchen and watch the chef work just to get a feel for the way he experiences food.Lastly we had one Sicilian tiramisu, coffee, amaretto, mascarpone with tea cookie, one of the Grand Marnier baba, kiwi whipped cream and candied lemons and two Pistachio crème brulées.If you have the rabbit pie the pistachio crème brulée continues that flavor. It was texturally perfect and something I had never tried before but I should have got the baba like my husband. Big, bold happy flavors! While the Sicilian tiramisu was very good I'm not sure where the Sicilian part came in and I forgot to ask. I'm sure Amile would have known, and it would have made sense because he had an excellent answer for every other question I asked.The food made me so happy I made sure I hugged the chef to say thank you, wishing again my school French was so much better and that I practiced more.Le Boulevardier delivered a spectacular anniversary meal and we will definitely return.

Great food,drinks,desserts and service and drinks. The staff are cool. The rabbit was cooked perfectly. The seating area is great.

Wow! Greated with the most charming smile.The ambiance has its own rhythm. Incredibly relaxing. You forget you are downtown MTL.Then food, presentation, taste, portions. All amazing!Eggs were perfect. Im excited for my next visit.