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Au Monarque, en salle à manger comme du côté Brasserie, le chef Jérémie Bastien vous propose une cuisine gourmande et inspirée. Devant l’héritage d’une passion commune, c’est avec fierté que Richard Bastien s’associe à son fils Jérémie pour établir le Monarque au cœur de Montréal.
Space for an a la carte selection offered in the brewery or a more formal menu in the dining room.
Hours
| Monday | 11:30 AM–10 PM |
| Tuesday | 11:30 AM–10 PM |
| Wednesday | 11:30 AM–10 PM |
| Thursday | 11:30 AM–10:30 PM |
| Friday | 11:30 AM–10:30 PM |
| Saturday | 5–10:30 PM |
| Sunday | 5–10 PM |
Address and Contact Information
Address: 406 Rue Saint-Jacques, Montréal, QC H2Y 1S1, Canada
Phone: +1 514-875-3896
Website: http://www.restaurantmonarque.ca/
Menu Photos
Order and Reservations
Reservations: resy.com
Photo Gallery
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Reviews
Betty B
Great Saturday night dinner at Monarque. Beautiful restaurant, bustling with people and great energy. We ate in the Brasserie. The food, wine, service, and overall vibe were all excellent. For starters, our table of four shared the octopus and trout tartare with such fresh bread.and butter that was so good we had two servings. The mains were delicious tuna and the lamb special served with vegetables and potatoes that melted in your mouth. Dessert was an excellent tartine, the combination of apples and ice cream was perfect and so yum. We also enjoyed a really nice bottle of red wine. Just an all-around great night.
… moreKaitlyn Lopes
Service was fantastic. Some of the best I’ve ever experienced. All servers are very attentive at Monarque.
Food was tasty. I got the trout tartare, octopus, and lamb dish. My favourite was the trout tartare. It’s divine — very fresh and full of unique textures and flavours. The other two dishes were good but too salty for my personal preference. Everything served was made of high quality ingredients, beautifully presented, and made with intentionality.
In terms of ambiance, Monarque is well decorated and sophisticated but lacks cozyness. I felt that the temperature of the restaurant could have been slightly warmer and lights dimmer. The lighting especially in the Brasserie is far too bright. I was noticed it as soon as I walked in.
… moreFood was tasty. I got the trout tartare, octopus, and lamb dish. My favourite was the trout tartare. It’s divine — very fresh and full of unique textures and flavours. The other two dishes were good but too salty for my personal preference. Everything served was made of high quality ingredients, beautifully presented, and made with intentionality.
In terms of ambiance, Monarque is well decorated and sophisticated but lacks cozyness. I felt that the temperature of the restaurant could have been slightly warmer and lights dimmer. The lighting especially in the Brasserie is far too bright. I was noticed it as soon as I walked in.
Jenny Chan
This review is for the Brasserie. I especially wanted to try this place to get my foie gras fix and it was really good! I only wish the foie gras and the bread were served warm. The bone marrow with snails was also good, but the combination was a little weird. I liked the bone marrow. I liked the snails. But served together took away from enjoying each part on its own.
The duck was roasted to perfection. The skin was so crispy and the meat just fell off the bone. Same goes for the braised veal cheeks. There was no bone to fall off of, but the meat was so tender and just came apart as soon as I pressed down with my knife.
I can’t wait to come back to try the Salle à Manger since it’s a different menu.
Foie gras parfait 8/10
Bone marrow, Burgundy snails 8/10
Braised veal cheeks 9/10
Duck confit 9/10
… moreThe duck was roasted to perfection. The skin was so crispy and the meat just fell off the bone. Same goes for the braised veal cheeks. There was no bone to fall off of, but the meat was so tender and just came apart as soon as I pressed down with my knife.
I can’t wait to come back to try the Salle à Manger since it’s a different menu.
Foie gras parfait 8/10
Bone marrow, Burgundy snails 8/10
Braised veal cheeks 9/10
Duck confit 9/10
Kid JL
We had an amazing night dinning here. There was a great selection of creative dishes but they also have classic ones which tasted fantastic as well. I especially liked the aged steak, it had great texture and great flavours. The balance between fat and meat was great, the mix of chewiness and softness was great as well and the pepper sauce that came with the steak complemented it quite nicely. The duck was pretty delicious too! The crispy skin paired so well with the tender meat and the flavours were nice as well. The service on the other hand varies quite a lot. We had a warm welcome initially from the waitresses and then some waiters were quite clumsy and rough which made it a bit less enjoyable. The contrast was too big not too notice. The atmosphere itself was great. There were so many customers that were enjoying the food, the vibe was just great. I do feel like the tables are a bit small making it feel a bit cramped but it was still quite nice.
… moreJazsmine Griffin
Even with so many 5 star reviews I feel inclined to write ! This place is magnificent. The food is delectable, every dish was quality and tasteful. The mushroom gnocchi was probably the best ive ever had, and as many others the bone marrow dish was amazing. Oh and the passionfruit dessert hands down. My drink was also one of the best ive had.
… moreAndrew Mow
I can not speak more highly of Monarque!
We came here on the 3rd of day 8 of our trip from Vancouver to Montreal. Our server was Laura.
We ordered the:
Appy: fois gras parfait
Main: braised veal cheeks, steak frites (hangar)
Sweets: apple tartatin.
Fois gras parfait: this was absolutely divine. We’ve had this at numerous places in Vancouver and NYC. This was hands down the absolute best. Flavour was superb. Temperature was on point. Bread was toasted while not being crunchy. Pickled veg did not overpower. It was perfection.
Braised veal cheeks – perfectly braised, not grainy/dry cardboard that sometimes happens or overly braised melting into a mess in your mouth with no texture. Perfect mouthfeel. Celeriac gave a nice contrast to the richness of the meat compared to mashed potatoes. Sauce was amazingly decadent.
Steak frites: hangar steak was juicy, tender, and very beefy. Fries were perfectly crispy and seasoned! I cant say for certain but it tastes like they were brined before frying? Either way, the outside was not covered in salt but the entire fry was flavourful. Mayo – delicious. Got to 1/3 of the steak and realized it was a bit under temp. Laura agreed before I could finish my sentence. (More on Laura below). Laura came back after with the steak that was replated with new fries and mayo and an added bernaise sauce.
Tart: simple and delicious. While the bottom of the tart isnt crispy, I didnt find it detracted from the overall as the sides were crispy.
Laura: she is an amazing server. She didnt hover, but was always aware. She kept an eye on our drinks level out of her periphery, she immediately glanced at my steak after my first slice with the knife, she choreographed the next items masterfully. She managed the section like a true pro with customers feeling like she was always within reach, while not feeling hovered over. She struck that beautiful balance with ease.
In all of our dining experiences, this was the best – and Laura played no small part in that!
… moreWe came here on the 3rd of day 8 of our trip from Vancouver to Montreal. Our server was Laura.
We ordered the:
Appy: fois gras parfait
Main: braised veal cheeks, steak frites (hangar)
Sweets: apple tartatin.
Fois gras parfait: this was absolutely divine. We’ve had this at numerous places in Vancouver and NYC. This was hands down the absolute best. Flavour was superb. Temperature was on point. Bread was toasted while not being crunchy. Pickled veg did not overpower. It was perfection.
Braised veal cheeks – perfectly braised, not grainy/dry cardboard that sometimes happens or overly braised melting into a mess in your mouth with no texture. Perfect mouthfeel. Celeriac gave a nice contrast to the richness of the meat compared to mashed potatoes. Sauce was amazingly decadent.
Steak frites: hangar steak was juicy, tender, and very beefy. Fries were perfectly crispy and seasoned! I cant say for certain but it tastes like they were brined before frying? Either way, the outside was not covered in salt but the entire fry was flavourful. Mayo – delicious. Got to 1/3 of the steak and realized it was a bit under temp. Laura agreed before I could finish my sentence. (More on Laura below). Laura came back after with the steak that was replated with new fries and mayo and an added bernaise sauce.
Tart: simple and delicious. While the bottom of the tart isnt crispy, I didnt find it detracted from the overall as the sides were crispy.
Laura: she is an amazing server. She didnt hover, but was always aware. She kept an eye on our drinks level out of her periphery, she immediately glanced at my steak after my first slice with the knife, she choreographed the next items masterfully. She managed the section like a true pro with customers feeling like she was always within reach, while not feeling hovered over. She struck that beautiful balance with ease.
In all of our dining experiences, this was the best – and Laura played no small part in that!
Vala T
Last night on Valentine’s day was my first experience in Monarque restaurant.
The restaurant has a very nice atmosphere.
Our waitress was so nice and helpful.
We asked for a Medium cook for our steak; however, it was not cooked well (to my taste at least). I found the crust of our steak especially on the sides to be burnt. I’ve had better quality of steak with more reasonable prices in many other restaurants.
I mentioned this to the manager and she had a nice behaviour towards my comment which I truly appreciated.
Overall, I found the restaurant to be a nice spot with nice staff, but it wasn’t worth the price at least to me ($520 for two!!).
… moreThe restaurant has a very nice atmosphere.
Our waitress was so nice and helpful.
We asked for a Medium cook for our steak; however, it was not cooked well (to my taste at least). I found the crust of our steak especially on the sides to be burnt. I’ve had better quality of steak with more reasonable prices in many other restaurants.
I mentioned this to the manager and she had a nice behaviour towards my comment which I truly appreciated.
Overall, I found the restaurant to be a nice spot with nice staff, but it wasn’t worth the price at least to me ($520 for two!!).
Goli A
It is a very nice experience to spend your time at least once at this restaurant. We had a fine dinner at this place last night and the food and drinks were amazing! So tasty and so so much delicious!! The only thing that I wish was better was if the portions were a bit bigger:)
… moreGeri Odell-Solano
A beautiful brasserie with a refined, classic atmosphere. The space is elegant and very Montréal. Polished and quietly upscale.
I ordered a mocktail as I wasn’t feeling well; service was discreet and reserved, very much in a European style. We shared the octopus, which was tender and well prepared. The steak frites were good and properly executed, satisfying, though not extraordinary.
Overall, a pleasant experience in a lovely setting. Worth visiting for the ambiance and solid brasserie fare.
… moreI ordered a mocktail as I wasn’t feeling well; service was discreet and reserved, very much in a European style. We shared the octopus, which was tender and well prepared. The steak frites were good and properly executed, satisfying, though not extraordinary.
Overall, a pleasant experience in a lovely setting. Worth visiting for the ambiance and solid brasserie fare.
Meme Z
Food was amazing. Remember to book for brasserie instead of sala as the menu is a bit different. I had the duck confit. Highlight of the night indeed. The bone mayone w snail was good but it’s not my thing. The cauliflower side was surprisingly good. A well balaced taste with capers and cheese. Salty and sour but has a hint of diary touch. Well-done. For desert i had the Paris xxx. Didnt disappoint. Good Value For money. Book 3 days in advance at least for a spot
… more