This destination in Hochelaga is an exceedingly accessible option for fine dining where tasting menus take you on a tour of its chef David Ollu’s Bouillon Bilk tutelage plus wholly new avenues. Opened in Hochelaga back in 2018, food here continues to be looser and more curious than the restaurants that schooled its chefs in the best of ways: The tasting menu rotates at a pace that suggests they’re still discovering the place alongside their guests, leaning on vegetables, market runs, and whatever ideas surface in the kitchen that week. The light, unfussy, and warm dining room mirrors that approach.

It’s fine dining without the posturing, shaped by people who seem happiest when the conversation moves freely between the pass and the tables.