As a fan of Daniel Boulud’s innovative cuisine, I jumped at the chance to try his Montreal restaurant, Maison Boulud, this weekend for a Valentine dinner date with my husband.

The restaurant is large yet cozy. A beautiful fireplace near the restaurant’s bar helps you forget the blowing snow right outside the Ritz Carlton hotel, where the restaurant is located. The service is exactly what one hopes it would be for this level of dining. Prompt and courteous, the professional staff made us feel comfortable from the start. The only minor annoyance was when the hostess placed us in a smaller secondary dining room even though the larger main area clearly had vacant tables, and I had reserved weeks in advance. I politely asked the hostess to move us to the main area and she agreed. It might be a good idea to mention table placement when you reserve at Maison Boulud.

On to the star of the night, the meal. My major fear coming into the restaurant was that I would be disappointed by the experience. My expectations were so high, I felt it was inevitable. I could not have been more wrong, and this was just further proof that I really do worry too much… As an appetizer, our waiter suggested we order the fried artichoke hearts with aioli along with our cocktails. They came promptly and were still crackling hot. The artichokes were cooked and seasoned to perfection, and contrasted beautifully with the creamy aioli. A perfect starter to open up our appetites. My next course was the baby beet and Ruban Bleu fresh goat cheese salad with candied pistachios and watercress. Generously garnished with herbs, yellow and red beets of varying sizes are placed over a long strip of goat cheese. It was delicious and a feast for the eyes, with lovely color and texture.

For the main dish, I chose the salmon confit, with cauliflower puree, romanesco, capers and lemon. The salmon is served slightly pink and is moist with flavor. Romanesco is a cone shaped and mild flavored Italian cauliflower with spiraling florets. It worked very well with the fish, and the capers and lemon added the perfect amount of saltiness and acidity to the dish.

Maison Boulud restaurant review

Salmon Confit, image by Bakebellisima

To end the meal, there were many enticing options to choose from. Would we try the baba au rhum with a grilled chestnut mousse? Or the caramel confit apple with poached quince and maple sponge? In the end we were tempted by the chocolate coulant, with a fleur de sel liquid caramel center, and caramelized condensed milk ice cream over a chocolate sable crumb. This is their most popular dessert for a reason, the caramel filling is sweet and salty, works perfectly with the chocolate and the ice cream, divine.

Maison Boulud restaurant review

Chocolate coulant with caramel fleur de sel, image via Serious Eats

This restaurant is a perfect addition to the lively Montreal culinary scene and left me wanting to come back soon to try other dishes. I may even ask to get a tour of their kitchen next time to observe the masters at work.

Note: has interviewed Daniel Boulud about his Montreal establishment, you can see the article here.


Leave a Comment


  • Agnes Vanlac

    Vous m’avez mis l’eau a la bouche! What a dreamy experience!
    Thanks for sharing.

  • Myriam

    My husband and I loved the restaurant also! Next time you go you MUST have the Jerusalem artichoke soup! It’s divine!!! I’m not a big fan of fish but I must say the salmon was one of the best I’ve ever had. I’m glad you weren’t disappointed by your favorite chef!!

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials


  • Shakshuka, or eggs poached in a spicy tomato and pepper sauce, has become a mainstream dish, thanks in large part to Israeli chefs such as @ottolenghi and @mikesolomonov Solomonov, who’ve put it on the culinary map. There are of course many possible variations such as adding lamb or beef to the sauce to make it a complete meal, but this simple method, topped with some crumbled feta, is just comfort food at its best. Enjoy!  INGREDIENTS

3 tbsp vegetable oil
1 large yellow onion minced
1 large green bell pepper seeded and finely chopped
1/2 Jalapeno chile pepper cored, seeded and finely chopped
5 medium sized garlic cloves minced
1/4 cup tomato paste
1 28 oz can whole peeled tomatoes
2 1/2 tbsp sugar
1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt

Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan.
Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
  • This Italian roast lemon chicken recipe is a favourite! It has simple ingredients and the preparation is quick and unfussy. The resulting dish, however, is anything but simple. The chicken is succulent with delicious garlic, lemon and thyme flavours.  INGREDIENTS

12 boneless chicken thighs
1/4 Cup extra virgin olive oil plus 2 tablespoons
1 1/2 Tablespoon minced fresh thyme
1/2 -1 Tablespoon fine sea salt salt to taste
1/2 Teaspoon black pepper
1/4 Teaspoon red pepper flakes
10 peeled garlic cloves
1 Cup dry white wine
1 Cup whole olives (Black or kalamata)
1 preserved lemon (minced) (optional)
3 cups sliced mushrooms

Preheat oven to 400 F.
In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes. 
Arrange chicken evenly on the pan, and scatter garlic cloves and olives. Bake, covered with foil, for 40 minutes. 
In the meantime, heat remaining 2 tablespoons olive oil in a large pan over medium-high heat and sauté mushrooms till nicely browned. season with 1/4 teaspoon salt and pepper.
After 40 minutes, add mushrooms and preserved lemons to the pan, and continue cooking, uncovered, for another 30-40 minutes. Chicken should be nicely browned.
  • A delicious, moist vanilla cake that melts in your mouth! The perfect afternoon snack. Replace Oreos with your cookie of choice or omit it all together. It will still be awesome!  INGREDIENTS

1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
3/4 cup milk (or soy / almond milk)
3/4 cup crushed Oreo cookies  INSTRUCTIONS

Preheat oven to 350 F. 
Grease the bottom and sides of a 9 inch springform pan with vegetable oil. 
In a medium bowl, mix the flour, baking and salt with a whisk. 
Using a stand mixer, mix the eggs with the sugar at high speed for about 3 minutes or until pale yellow and fluffy. Reduce speed to medium and add the vanilla, followed by the vegetable oil in a slow pour, until incorporated.
Reduce speed to low and add half the flour mixture. Scrape down sides as needed. Add half the milk to the batter and mix. Repeat with remaining halves of flour and milk. 
Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top. 
Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
  • Shabbat prep in progress. So far: oven roasted whole cauliflower with paprika turmeric and garlic, served with creamy tahini dressing. Also shakshuka and roasted eggplant purée with roasted garlic and cumin. Served with zaatar pita chips. Wishing Shabbat Shalom and a restful weekend to all!
  • Happy May 1st 🌸🌸 (cherry blossoms Sakura, Japan)