RESTAURANTS AND BARS:
Imagine launching your hotel’s restaurant and bar concepts by first having a renowned mixologist, barrista and pastry chef design innovative coffee, cocktail and pastry creations for the property from local flavors. The Montréal Éclair, conjured up by Le Méridien global pastry chef Johnny Iuzzini, is fashioned with smoked maple, sweet cheese curd and malt.
This unique approach to the spirits and desserts is worth mentioning. However the hotel is also home to executive chef, Alexandre St-AmandTremblay and the Branzino Restaurant, a gourmet Mediterranean-inspired cuisine open for breakfast, lunch and dinner.