LET US IMAGINE A CREATIVE TAKE ON CLASSIC FRENCH CUISINE.
Linger over an exquisite French meal or traditional afternoon tea at our downtown Montreal restaurants. Maison Boulud, one of the most romantic restaurants in Montreal enthralls diners with dishes steeped in French culinary tradition and the imaginative musings of Chef Daniel Boulud. The upscale restaurant offers a unique setting that includes an open kitchen, private dining rooms and year-round "al fresco dining" in the greenhouse and on the Sherbrooke Street terrace.
The Ritz-Carlton Montreal is also the birthplace of The Ritz-Carlton tradition of Afternoon Tea, which guests can enjoy every afternoon in our majestic Palm Court.
French cuisine by Signature Chef Daniel Boulud. Reservations are suggested and only taken up to two month in advance. Walk-ins welcome. Garden and terrace open in summer.
An exquisite meal in an upscale Montreal restaurant awaits you at Maison Boulud from 3-Michelin star Chef Daniel Boulud. Dishes, created in the open kitchen, are steeped in French culinary tradition with a focus on local produce and artisanal Quebecois products. Dine indoors, on the terrace overlooking Sherbrooke Street or in the year-round greenhouse. The casual bar offers a lounge setting with cocktails and wines by the glass.
Serving: Breakfast, Lunch, Dinner
Afternoon Tea at The Ritz-Carlton Montreal has once again become a fashionable pastime for a new generation of social tea lovers. Join us for Afternoon Tea. The first service is from 12:30 p.m. and the second service is from 3:30 p.m. For Afternoon Tea reservations please call (514) 842-4210 ext. 1222 or email email@example.com
Open every day, from 1 p.m. to 11 p.m.
Exclusive to the Ritz-Carlton Montreal—and the first of its kind in all of Canada—the Dom Pérignon Champagne Bar is located in the hotel’s famed Palm Court, arguably the city’s most glamourous lobby.
24 hours a day, 7 days a week, for a snack or a diner, our Ladies and Gentlemen will be glad to serve you in your room one of the many recipes elaborated by our Executive Chef, Johnny Porte.