Restaurant L'Atelier
4/5
Opening soon 11:30 am
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Come taste an appetizing meal at Restaurant L'Atelier. This establishment offers a brunch menu for 26$ to 60$. Their atmosphere has been described as casual and family friendly. At Restaurant L'Atelier you can bring your own wine. They happily provide an extensive wine list and are open after-hours from Wednesday to Sunday. You can get there by bicycle and public transit. more... See more text

Restaurant type

  • Fine Dining,

Cuisine type

  • French,

Dishes

  • Brunch,

Features

  • Extensive Wine List,
  • Bring Your Own Wine,

Atmosphere

  • Casual,
  • Family,

Products and Services

  • Cuisine Contemporaine,

Languages Spoken

  • French,
  • English,
Location
5308, boul Saint-Laurent, Montréal, QC H2T 1S1
Useful Information

Opening Hours *Holiday hours

Wednesday
Thursday
Friday
Saturday
Sunday
Verify with Merchant

Rates:

  • $26 To $60,

Methods of Payment:

Menu & Prices

ENTRÉES MENU - Restaurant L'Atelier

BLACK PUDDING

apple butter, Coureur des Bois jelly

$12.00

MOZZARELLA DI BUFFALA

marinated beetroot, blood orange

$15.00

SMOKED ARTIC CHAR

sour cream, Spanish caviar

$14.00

FOIE GRAS

sea-buckthorn, brioche

$21.00

COLD MEAT

bresaola, lonzo, duck breat...

$18.00

PLATS PRINCIPAUX MENU - Restaurant L'Atelier

RABBIT, CHERRYSTONE CLAMS, PORC BELLY

kimchi juice

$29.00

ALBACORE TUNA

coco beans, olive crumble, orange snow

$29.00

VEAL CHOP

fingerling potatoes, mozza di Buffala, lemon confit

$41.00

SWEETBREADS

foie gras sauce, wild mushrooms, cherry raisins

$35.00

BEEF BAVETTE

jerusalem artichoke, mushrooms, sambal-oelek

$31.00

DESSERTS MENU - Restaurant L'Atelier

BLACK CHOCOLATE MOUSSE

rye crumble, meringue

$9.00

YOGURTH CHEESECAKE

black beer caramel, cocoa bean

$9.00

SPICY CAKE

sweet potatoe crem, bourbon/dulce de leche ice cream

$9.00
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Ratings & Reviews - Restaurant L'Atelier

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modi_tina04
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Amazing service.

Amazing service. Special occasions or if you don't mind spending a bit of money on great food! The highlight of the evening was the charcuterie plate, with cured duck, pork pate and gelatin, and pork tongue, with mustard.

Atmosphere: 4/5
Food: 4/5
Service: 5/5
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Editor’s Pick
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