Atelier 18
Roasted trout, charcoal leek and the kind of menu that changes when the market does.
Restaurants & bars
Six rooms around
one Montréal pantry.
A proper dinner, an early coffee, a counter plate and the hours after the salon each have a setting of their own.
Atelier 18 · 18:00–22:30
The main room.
Thirty-eight seats, an open pass and a short market-led menu. Quebec produce meets fire, fermentation and a kitchen willing to leave a good ingredient alone.
The six / 01
From first coffee to the last plate.
Every venue has a clear hour and purpose; none exists merely to fill the directory.
Morning Room
Eggs, rye, fruit, cultured butter and filter coffee beside the courtyard.
Roof Glasshouse
Aperitifs, oysters and warm small plates above the winter city.
Needle Bar
Coffee by day; vermouth, Quebec cider and a short cocktail list after five.
Lower Counter
Sandwiches, broths and dessert near the music room and salon.
Room Service
Breakfast trays, soup, cheese and a useful late plate brought upstairs.
Four plates / 02
A menu with Montréal in it.
Signatures remain familiar enough to return for and flexible enough to follow the season.
Charred allium · Herb oil · Brown butter
CAD 38Koji glaze · Hazelnut · Smoked cream
CAD 24Sour cherry · Cabbage · Black pepper
CAD 44Brown butter pastry · Cultured cream
CAD 16