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900 Place Jean-Paul-Riopelle, Montreal, Quebec H2Z 2B2, Canada

In 2004, when chef Normand Laprise moved his acclaimed restaurant from its neighborhood haunt up in the Plateau to this airy space downtown, he might have been sending a message with his choice of décor: red carpet all the way. The exuberant red (it extends from the floors to the drapes to the wall coverings) is a perfect complement to Laprise’s high-performance cuisine, which consistently—and fastidiously—elevates local and seasonal ingredients. Standouts include the roasted venison with black trumpet mushrooms and the caramelized foie gras, often served with pistachios, ground cherries, poached apple, and an apricot purée.

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Toqué!

In 2004, when chef Normand Laprise moved his acclaimed restaurant from its neighborhood haunt up in the Plateau to this airy space downtown, he might have been sending a message with his choice of décor: red carpet all the way. The exuberant red (it extends from the floors to the drapes to the wall coverings) is a perfect complement to Laprise’s high-performance cuisine, which consistently—and fastidiously—elevates local and seasonal ingredients. Standouts include the roasted venison with black trumpet mushrooms and the caramelized foie gras, often served with pistachios, ground cherries, poached apple, and an apricot purée.