Montréal En Lumière – Rosélys: A Brilliant Bistro Experience
Montréal En Lumière will return for its 25th anniversary from February 29 to March 10, with gourmet dining starting a week earlier. Food, live music, and outdoor skating will highlight this much-anticipated winter festival.
There are a number of extraordinary dining experiences you can look forward to. Traditionally, I always get in some sneak previews. This year, let me introduce you to Rosélys, a beyond superb bistro experience that evolves from morning to evening to the rhythm of local flavors. Inspired by the French and English influences of Montreal’s heritage, the establishment is a wink to the city’s golden years. The creative dishes and welcoming, luminous atmosphere are ideal for any occasion — from a casual business lunch to a grand family dinner, not to mention the Sunday brunch.
Inspired by the Montreal flag, Rosélys combines English elegance with French flair. It is located on the west side of the beautiful Fairmont Queen Elizabeth Hotel, in the space once occupied by Le Montréalais. Rosélys boasts a sophisticated, Art Deco–influenced design and a refined bistro experience. The restaurant can seat between 100 and 150 diners, and there is also a private room upstairs that can accommodate up to 70 people.
Mark down February 23 on your calendar. As part of Montréal En Lumière, Rosélys will welcome Manoir Hovey head chef Alexandre Vachon for an exceptional dining experience. He will work alongside the restaurant’s chef, Edgar Trudeau-Ferrin, to prepare a six-course menu that can be enjoyed with a wine pairing.
Manoir Hovey, located on the shores of Lake Massawippi in the Eastern Townships, is renowned for its restaurant Le Hatley, which celebrates cuisine that balances seasonal specialties with elegant simplicity. Like Rosélys, their style features both local and seasonal ingredients. This collaboration promises a harmonious and precise fusion — an authentic soirée where the kitchen and diners will explore in depth a shared passion for fine cuisine. The experience is priced at $125 per person.
Reservations can be made at https://www.restaurantroselys.com/special-events-roselys/. Meanwhile, Rosélys will also participate in the festival’s first edition of Brunch en Lumière, via the Marché Artisans, on Sunday, March 3, from 9 a.m. to 3 p.m.
A Memorable Meal
A meal at Rosélys is an experience — and it starts with the staff. Manager Antoine Char tours the dining room to ensure that each customer is satisfied. Servers like Sylvain Joyal, supported by Stéphane Vincent, truly make everyone feel right at home. Vincent, an employee of 34 years, welcomes you to your table and keeps your water glasses filled, while Joyal — who has been with Rosélys for 30 years — has an encyclopedic knowledge of the menu and every ingredient.
Whether it’s a glass of champagne, wine, or beer on tap, there are plenty of drinks to get your meal started in the right direction.
There is a nice array of starters to choose from. We opted to share the grilled octopus and the Arctic char, both prepared far differently than at any other restaurant I can remember — and I mean that in the most complimentary way. The former is served with a delicious nduja (a spicy, spreadable sausage) and romesco sauce, accompanied by Israeli couscous and tomato compote. The latter came with potato espuma (a savory foam typically made with a whipped cream dispenser), lemon condiment, caviar, and waffle potatoes.
If you decide to share these appetizers, servers like Sylvain ensure that they are divided and presented perfectly at your table, each portion elegantly plated.
Main Courses
The main courses consist of pasta, fish, meat items, and even a vegan burger. I had my eyes on the roasted duck breast from the moment I opened the menu — a dish you won’t find in many restaurants. It was exquisitely prepared with salsify three ways, fermented physalis, and vanilla bean jus.
“What is salsify?” I asked Sylvain, who explained that it looks like a parsnip or carrot — a thin, stick-like vegetable belonging to the Asteraceae family, which also includes dandelions, dahlias, endives, and lettuce. It was outstanding.
Physalis, he added, is a berry in the Solanaceae plant family, which includes tomatillos, goldenberries, and ground cherries.
My friend relied on Sylvain’s expertise and ordered the East Coast large scallops with yuzu endives, cream of lettuce, beurre blanc, mullet caviar, and Lardo di Pata Negra — a unique Italian cured pork product made from the thick layer of fat just beneath the pig’s skin, carefully cured in salt and spices.
Dessert Creations
Desserts here are the creation of Jean-Marc Guillot, a world champion pastry chef from France. We sampled the Morello cherries and signature chocolate (chocolate praline biscuit, hazelnut crumble, and sour cherry sorbet) and the caramelized trilogy and boreal crisp (crème caramel with maple syrup, meringue with boreal spices, Breton shortbread with caramel, and fleur de sel ice cream).
