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  • One chef friend of mine told me hotel restaurants and chef owned restaurant are totally different. In this case I agree, the food was missing something, it was blend, maybe it's to please and not shock the international crowd staying at the Ritz. I liked the experiance being in a nice setting etc and the service was great there were 10 different ppl bringing each plate for god sake invest more on the chef and food instead of all that sardines of servers. My bf and i had the 7 courses tasting menu for dinner and i would say they really tried to impress you by the exotic ingrediants ,say the spanish fish ok it's spanish but frozen. The italien olives cooked in sauce etc impressive but there's almost nothing local in that restaurant. By the end a young chef came to great us very briefly he seem to not even want to start a conversation just a drop in. I also found the bench in the solarium we were sitting to be really dirty sire it was white. Go to Toque if you are going to spend that kind of money you will be satisfied with the food at least. I think we should encourage local farming, it is fresher, more eco friendly etc i was thinking how many ships and flights these ingrediants took to get on my plate, how much fuel wasted in the ocean. I felt bad and the food wasn't even wow. The pasta really desapointed me it was a slow cooked rabbit ragout taste the same as i do from my slow cooker for beef, the fish was hard, at least the meat was tender and the italian seasoned olives in the sauce was good. To finish I was not at all impressed by desert, it was breakfast madelaine, with some chocolate pieces not even freshly made right away, the norvegian cake was good also premade they flambeed to impress you but taste was nothing unexpected. Overall In terms of effort it was ok, but should invest local food and a more experianced chef. You can't have a famous chef name restaurant and put a young chef, people come for the chef's cooking i am sure it's profitable for the restaurant running it like that at low cost with young chef at cheap labour. How are we ever get a Michelin star restaurant in Mtl if the Ritz restaurant's can't even come close to be the Michelin Guide?
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