Chez Boulay - Bistro boréal

ZX

5.0

Most tender beef cheek I've had in my life. The bread on a stick was really interesting too

Joshua

5.0

The beef cheek is the signature dish & it was outstanding, along with the onion soup. Server was attentive & knowledgeable. Excellent experience!

Kevin

5.0

The onion soup & beef cheeks were just fabulous.

Scallops are delicious.

Will come again!

David

5.0

Ordered Braised Beef Cheeks, & Scallops with Pork Belly Confit. Both were superbly prepared, presented, tender & flavourful. Had main courses only so cannot include review of Apps, salads, cocktails or desserts. We wish dense bread was served warm with olive oil & balsamic.

Illana

4.0

As far as Michelin restos go, & I've dined in several in the world, I was underwhelmed. Highlight: the French onion soup was done in a very elevated way, warning it a chefs kiss from my friends! Also, the cavatelli pasta dish must be ordered by someone in your party! Perfectly al dente & the slightly creamy tomato vegetable sauce was delish!
The cod was fine, but not special, my fellow guests said the beef cheek, which the server said was the signature dish, was far too'mushy'
The ambience was mediocre & service was slightly abrupt.

Polo

5.0

Message en français à la suite de ce commentaire.

Best meal experience of my life! The harmony & taste of each plate is done to perfection. Not too many ingredients, & portion are generous. The French onion soup is out of this world, light & rich at the same time. Beef cheek is tender as butter! My partner had plates ``of the moment`` : a bison tataki so succulent with its blackcurrent compote & then the sturgeon on delicat bouillon. We have visited many good tables, but this one takes the cake!! Ho! & strawberry crème brulée, sea buckthorn tart are amazing as well. Staff is friendly yet polite. Ambiance is vibrant but not too noisy. The price is very fair for the quality/quantity of the food. In a nutshell, you absolutly have to go eat at Chez Boulay!!

Meilleur repas de ma vie! L`harmonie & le goût de chaque plat est réussi à perfection. Juste assez d'ingrédients & les portions sont généreuses. La soupe à l'oignon succulente, légère & riche en même temps! La joue de boeuf fond dans la bouche comme du beurre! Mon partenaire a choisi les plats ``du moment`` : un tataki de bison délicat & sa compote de cassis, puis l'esturgeon
reposant sur un bouillon clair savoureux, accompagné de légumes. Pas de chi-chi, seulement de la saveur parfaitement équilibrée à chaque bouchée. Nous avons visité plusieurs bonnes tables, mais celle-ci se démarque TELLEMENT!
La crème brulée aux fraises & la tarte à l'argousier : délicieux.
L'équipe service est amicale mais polie. L'ambiance est vibrante sans être trop bruyante. En bonus, le prix est très juste pour la qualité/quantité des plats. À vrai-dire : Chez Boulay est un incontournable!!

Mike

2.0

The fact that this restaurant is Michelin rated casts doubt on the whole Michelin rating system. My family & I made reservations to celebrate my fiancé's birthday. Upon arrival, our initial impressions of the ambiance were underwhelming- the decor was uninspiring & the lighting was too bright. The staff, however, was very friendly & took the time to answer our menu questions. The food was mediocre & the drinks watered down. The haddock cake appetizer was very small & sat upon a soggy bed of lettuce. The beef cheek entree, apparently a staple-entree, was very tender but lacked any flavor. I cannot recommend this restaurant, unless you want to brag to your friends that you ate at a Michelin ranked restaurant.

K

5.0

Delicious food, would recommend the onion soup, beef cheek, & scallops.

Tom

5.0

We had the $30 lunch special with beef cheeks. Everything was fantastic, good service in English. House wine is good value.

Lianne

4.0

Exquisitely presented food. Exceptional service especially enjoyed Melanie.
I prepare Halibut off the boat in Maine. A little olive oil & lemon juice w fresh ground pepper. It is the filet mignon of the Sea. My spouse ordered the Halibut. Nicely plated. However the sauce was not quite right...& a bit too much. W Halibut simple & a bit under done letting it sit before eating is best.
That said. Happy I tried beef cheeks. But cut back on the sauce. Let the polenta have its day.
Having had Sea Buckthorn in Denmark 2 weeks ago, it was a pleasure to taste the Sea Buckthorn pie.
Melanie added flavor to our meal.
PS Just put the bread in a small wood bowl. & start using cloth napkins. Even i don't use paper anymore.