One of the top restaurants in Montréal. In English, the name means Hunting and Fishing Club, paying homage to the sportsmen’s club that once occupied the building. The short, but well-executed menu keeps this theme going: grilled octopus or hamachi tartare share the menu with renditions of game meat such as rabbit ravioli and roasted duck. Like many restaurants in town, chef Claude Pelletier’s menu changes frequently. Despite that, certain favorites are always on the menu, including braised piglet risotto with fois gras shavings. The nondescript entrance is easily missed, marked only by a small sign with a crest on it. The stone and brick dining room is dark and masculine, with leather chairs and waterfowl-themed light fixtures. You can almost imagine yourself hunting in a forest at dusk. Reservations are recommended. For a more casual experience, check out sister restaurant Le Filet in the Plateau neighborhood.
- Leslie Brokaw, Erin Trahan, Matthew Barber