A bar built for time travel, Le French Line is a distilled version of another era. Set in the reborn 9th floor of the Eaton Centre, this intimate 35-seater takes its cues from the golden age of transatlantic voyages, back when cocktails were sharp, suits were sharper, and no one asked for a QR code menu.
The team behind it—Andrew Whibley, Jeff Baikowitz, Marco Gucciardi, plus chefs Derek Dammann and Liam Hopkins—knows a thing or two about precision. Whibley’s drinks lean into the 1920s and ‘30s playbook, updating classic milk punches and flips with modern technique. The bar program is a love letter to the time when cocktails were an art form, and it shows.
The raw bar, curated by seafood veteran Daniel Notkins, keeps things elegant yet unfussy—oysters, caviar, pristine seafood towers. The room itself? A masterclass in restraint: original tables from the Île de France ocean liner, a view over the city, and a piano playing in the background. No gimmicks, no over-explaining—just a place that understands the assignment.
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