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✔️Lunch ✔️Dinner ✔️Dine in
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Recommandé par le Guide Michelin 2025, ce charmant restaurant situé dans le Mile-End vous propose une expérience gastronomique raffinée aux accents français. Les chefs propriétaires Marc De Canck et Olivier de Montigny y subliment des ingrédients d’exception avec créativité et maîtrise. Notre carte des vins, honorée du ”Best Award of Excellence” par Wine Spectator en 2024, rassemble plus de 700 références triées sur le volet. Des crus emblématiques aux découvertes rares, chaque bouteille est choisie pour accompagner harmonieusement notre cuisine. Depuis 1995, un service attentionné, une atmosphère chaleureuse et une recherche constante d’excellence Restaurant gastronomique, Restaurant Avenue Laurier, Restaurant Montréal, Guide Michelin
Intimate upscale eatery offering inventive takes on French market cuisine, plus a lengthy wine list.
Address and Contact Information
Address: 104 Av. Laurier O, Montréal, QC H2T 2N7, Canada
Phone: +1 514-271-3095
Website: http://www.lachronique.qc.ca/
Menu Photos
Order and Reservations
Reservations: opentable.ca
Photo Gallery
Related Web Results
La Chronique – Montréal – a MICHELIN Guide Restaurant
This is one of the oldest and most respected establishments on the Montreal restaurant scene. It continues to appeal through the ages thanks to its distinct …
La Chronique: Accueil
La Chronique est un restaurant gastronomique emblématique de la rue Laurier Ouest dans le quartier Mile-end à Montréal depuis 1995. Recommandé par le Guide …
La Chronique Restaurant – Montréal, QC – OpenTable
Dining style. Fine Dining ; Location. 104 Ave. Laurier Ouest, Montréal, QC H2T 2N7 ; Neighborhood. Mile End ; Cross street. St-Urbain ; Parking details. Street …
Reviews
Yanic Soulières
Don’t mind the negative reviews, they are the exception and you can expect they are related to the reviewers bad temper or entitlement level. Now to talk about the restaurant, the service was way up there, super friendly and accommodating. The food was also way up there, with a 6 course menu that defends itself very well against other well known names. The in-house sommelier was on his game and served us excellent wines with each of our plates. It will cost you a pretty penny to experience the multiple course menu with the wine pairing, but it will fall into the experience category, not the simple meal category. If you’re willing to dish out several hundreds on an experience, it’s worth your time.
… moreStephanie Nagy
Incredible evening at La Chronique for the first night of MTLàTABLE. The service was impeccable. Luca was attentive, knowledgable and engaging. The visits from Chef Olivier made the experience even more special. Every course and wine pairing were perfectly executed. I am still dreaming of the Gaspésie Arctic Char made with “Un petit peu d’amour”.
… moreLarry Imely
This was a tasting menu with smaller items over five courses which included Atlantic Char, Salmon, Foie Gras, beef, etc. Each dish was exquisitely prepared and well spaced out. You never felt hurried and each dish was explained in detail. The sommelier made an excellent pairing since I am not as familiar with French wines, and he kept the bottle and decided to pour when he felt it appropriate. The waiter and two chefs also spent considerable time with us to ensure everything was to our liking. I thought each tasting was amazing except for the beef at the end which was a little tough and stringy. The dessert tasting was also awesome. While it was one of the finest dining experiences we have ever had, it was also one of the most expensive. So be prepared.
… moreJulie
Update: Read the other reviews who had the same experience as ours or worse. Salty food, two tier service and condescension for some unfortunately seem to be nothing new (some even walked away!). Also 2nd server pushed alcohol. Non alcoholic was offered after my 3rd reminder. “No pressure”.
Overall experience:
I don’t remember the last time we had such a bad experience in a restaurant. We have tried Michelin starred restaurants and I did not expect the same level of course since this restaurant has no stars. However, I have tried other Michelin LISTED restaurants and I have no clue how this one got selected. It’s below the standards for a regular restaurant, food and service. This just taught me to not ever trust Michelin again for their listed ones.
Appearance over substance although if you check out the plating for the bisque and risotto, you can see the dirty edges on the plating.
Service :
My partner and I arrive and we are directed to a table. I ask whether we can have another table and we are told to our face ‘Sorry, this table is for the chef’s friends’. Oh, what a nice feeling to be treated as a second grade customer from the get-go. We have no problem with the fact that the table is reserved already – no further details was needed; this could have been the standard answer in the service industry.
We ask to do the MTLàTable menu. We always tell the restaurants we’ll be sharing since we want to try the different dishes
Queue the same server : “Si ça vous va, vous aurez le plat de poisson” (If that works for you, you’ll have the fish dish’).
Me: “Oui, ça va, comme je vous le disez, on partagera les plats pour pouvoir explorer le menu” (Yes, it’s ok, as I was telling you, we’ll be sharing to be able to better explore the menu).
Server: ‘Oh, mais c’est important pour l’accompagnement du vin’ (Oh but it’s important for the wine pairing’).
Excuse me, did anyone say I was going to take wine?
Me: ‘Non ça va, merci, je ne bois pas’. (No thank you, I don’t drink).
Server: ‘Ah, mais monsieur va en prendre, N’EST-CE PAS?!” (oh, but sir will take wine, RIGHT?’)
Not pushy at all with a tone that was so horrified, in 2025, that we won’t drink. Thank goodness we are not ex alcoholics.
2 mins later, another server comes to our table and… starts listing… wines. Not even joking.
Me: ‘Comme je viens de le dire à votre collègue, on ne boit pas’ . (as I just told your coworker, we don’t drink), and he tries to upsell some non alcoholic ‘champagne’.
Ok, we get it, you want us to bump the bill with drinks, but there are classier, better trained ways to do this than this greasy car salesman technique. We expect more from a self-called ‘high end’ restaurant.
I wish this was done, but nope, more red flags: as we sit there, waiting for dinner to be over, the famous ‘chef’s friends’ arrive.
Oh, such a sight to be seen! Queue the tambourines! The chef comes out personally, the owner (or maybe manager? The guy was wearing a suit) comes out personally. They are ‘regulars’, not ‘friends’. I could barely hear myself over the loud voice of the owner talking about his ‘Voyage en UUU-rope’ for the wine route (à la Belles Soeurs, mon dieu).
Same thing for the table to the left. Two tables treated differently in a loud crass pompous manner because yes yes, we get it, it was a full restaurant but only those two who order large amounts of wine can get treated with respect. Not one look in other people’s direction except for those two tables.
It also appears all the servers are not trained. Or maybe our lowly table got assigned the new ones, who knows. But they kept forgetting the name of the dishes they were serving. For me, it does not reflect on the servers themselves. However I judge the establishment and the owner for not training their staff right. It’s giving “underpaid”.
Food:
– Too salty. Nothing creative. Out of the whole menu, we enjoyed only the lobster bisque and the desserts were excellent. Sadly I don’t go to a restaurant for dessert only.
Atmosphere:
– Regular, nothing fancy, nothing out of ordinary. Anonymous.
… moreOverall experience:
I don’t remember the last time we had such a bad experience in a restaurant. We have tried Michelin starred restaurants and I did not expect the same level of course since this restaurant has no stars. However, I have tried other Michelin LISTED restaurants and I have no clue how this one got selected. It’s below the standards for a regular restaurant, food and service. This just taught me to not ever trust Michelin again for their listed ones.
Appearance over substance although if you check out the plating for the bisque and risotto, you can see the dirty edges on the plating.
Service :
My partner and I arrive and we are directed to a table. I ask whether we can have another table and we are told to our face ‘Sorry, this table is for the chef’s friends’. Oh, what a nice feeling to be treated as a second grade customer from the get-go. We have no problem with the fact that the table is reserved already – no further details was needed; this could have been the standard answer in the service industry.
We ask to do the MTLàTable menu. We always tell the restaurants we’ll be sharing since we want to try the different dishes
Queue the same server : “Si ça vous va, vous aurez le plat de poisson” (If that works for you, you’ll have the fish dish’).
Me: “Oui, ça va, comme je vous le disez, on partagera les plats pour pouvoir explorer le menu” (Yes, it’s ok, as I was telling you, we’ll be sharing to be able to better explore the menu).
Server: ‘Oh, mais c’est important pour l’accompagnement du vin’ (Oh but it’s important for the wine pairing’).
Excuse me, did anyone say I was going to take wine?
Me: ‘Non ça va, merci, je ne bois pas’. (No thank you, I don’t drink).
Server: ‘Ah, mais monsieur va en prendre, N’EST-CE PAS?!” (oh, but sir will take wine, RIGHT?’)
Not pushy at all with a tone that was so horrified, in 2025, that we won’t drink. Thank goodness we are not ex alcoholics.
2 mins later, another server comes to our table and… starts listing… wines. Not even joking.
Me: ‘Comme je viens de le dire à votre collègue, on ne boit pas’ . (as I just told your coworker, we don’t drink), and he tries to upsell some non alcoholic ‘champagne’.
Ok, we get it, you want us to bump the bill with drinks, but there are classier, better trained ways to do this than this greasy car salesman technique. We expect more from a self-called ‘high end’ restaurant.
I wish this was done, but nope, more red flags: as we sit there, waiting for dinner to be over, the famous ‘chef’s friends’ arrive.
Oh, such a sight to be seen! Queue the tambourines! The chef comes out personally, the owner (or maybe manager? The guy was wearing a suit) comes out personally. They are ‘regulars’, not ‘friends’. I could barely hear myself over the loud voice of the owner talking about his ‘Voyage en UUU-rope’ for the wine route (à la Belles Soeurs, mon dieu).
Same thing for the table to the left. Two tables treated differently in a loud crass pompous manner because yes yes, we get it, it was a full restaurant but only those two who order large amounts of wine can get treated with respect. Not one look in other people’s direction except for those two tables.
It also appears all the servers are not trained. Or maybe our lowly table got assigned the new ones, who knows. But they kept forgetting the name of the dishes they were serving. For me, it does not reflect on the servers themselves. However I judge the establishment and the owner for not training their staff right. It’s giving “underpaid”.
Food:
– Too salty. Nothing creative. Out of the whole menu, we enjoyed only the lobster bisque and the desserts were excellent. Sadly I don’t go to a restaurant for dessert only.
Atmosphere:
– Regular, nothing fancy, nothing out of ordinary. Anonymous.
Harry Berman
My wife and I had an excellent meal in celebration of her birthday. The service was excellent and the food was outstanding. My only issue was a very expensive wine list. It is impressive for its breadth but it can take your breath away.
We had the scallops and crab pasta starters and char and guinea fowl for mains. We also had an excellent apple pastry dessert.
… moreWe had the scallops and crab pasta starters and char and guinea fowl for mains. We also had an excellent apple pastry dessert.
Ashley LeBourveau-Truong
A really lovely dining experience that’s great for a date or a long chat. We didn’t realize there’s a fixed MTLàTABLE menu going on, but while it wasn’t what I’d planned to order it was very good. The foie grois was especially excellent. They have an extensive wine list as well.
While the menu is all in French, the waiter was great with explaining dishes as my partner speaks no French and I only speak some. Everyone was very kind and professional.
The meal did take awhile – about 2 hours – but with the nice ambiance I don’t think that’s a bad thing. It definitely doesn’t feel like a place to rush through a quick dinner.
… moreWhile the menu is all in French, the waiter was great with explaining dishes as my partner speaks no French and I only speak some. Everyone was very kind and professional.
The meal did take awhile – about 2 hours – but with the nice ambiance I don’t think that’s a bad thing. It definitely doesn’t feel like a place to rush through a quick dinner.
Alido Di Giovanni
Undeniably Michelin-calibre foie gras. Even if you think it’s not for you, this one will change your mind. When I confessed my obsession to the waiter, he grinned like we were in on a secret society and said, “if you know, you know.”
… moreChih-Kang Chang
Outstanding French cuisine! We read an article describing la Chronique as a classic French restaurant, but it was actually quite modern and creative. The dishes were dilicious and beautifully presented. We had the five-courae menu with wine tasting, and the pairing wines were complementing the dishes as well. Definitely recommend.
… moreJason Ohlstein
Great inspired tasting menu. Each dish was better than the last. Highly recommend the wine pairing. Phenomenal staff and dining atmosphere. A must try
… moreCarine Cheng
I had a 7 services. The food was great! Big portions. The price is good. Service is good. Waiting is a bit long. But i have to say, I prefer coming back here than a well known restaurant opened by a well known chef which i’m not gonna name.
Edit: I loved my first experience so decided to visit a second time. (After covid19 hit they changed the 7 course meal to 5) it was still worth it and I still recommend this place.
… moreEdit: I loved my first experience so decided to visit a second time. (After covid19 hit they changed the 7 course meal to 5) it was still worth it and I still recommend this place.