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.