A Sure Bet

  • Nuances at Casino de Montréal. (Courtesy Nuances)
<< Back to Robb Report, May 2004

Casino de Montréal occupies two Expo ’67 pavilions on a small island in the St. Lawrence River. Nuances, the casino’s bastion of nouvelle cuisine, takes full advantage of the view afforded by the watery milieu. Mahogany paneling frames the glittering city lights, while leather chairs and jewel-toned fabrics provide an intimate setting from which to enjoy the scenery—and the work of Executive Chef Jean-Pierre Curtat.

 

Curtat creates seasonal menus that transform Quebec’s freshest premium products into dishes such as grilled red tuna served with eggplant caviar, extra virgin olive oil, and ice wine vinegar. "Montreal is at heart French," says Curtat, "but we also draw on the best culinary traditions of North America to create dishes that will appeal to diners who are increasingly knowledgeable about food."

In addition to utilizing local food products, including herbs he cultivates on the restaurant’s sunny terraces, Curtat makes use of the province’s artisans in the Nuances dining room: Both the metal bread baskets and the sculpted glass dessert platters are made by Quebecois artists.

Nuances
514.392.2708
www.casino-de-montreal.com

Wolfgang Puck, Francis Mallmann, and Adam Perry Lang will bring their distinctive flavors to the...
Providence’s Michael Cimarusti collaborates with Michelin-starred mentors on three dining events…
An Italian chef gives home-style cooking a contemporary flair…
Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…