Monarque

A favourite for Montréal power lunches, with two distinct spaces: a lively brasserie and a more elegant dining room with white tablecloths. The chef, trained in France under David Zuddas, blends French technique with international influences, from duck consommé with autumn vegetables to sea trout with dashi, daikon and pak choi, with a two-course set lunch, a four-course dinner and local ingredients, aged meats and Québec cheeses. It is a Recommended restaurant in the 2026 MICHELIN Guide Québec.