Le Saint-Amour

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1 Review

4.5

Nous avons pris le menu découverte de 7 services & l'appariement vins supérieurs haute gamme. Le menu était très bien mais pour le prix il manquait peut-être un peu d'effet WOW & goût exclusif dans certains des services. Notre préféré & incroyable goût était le foie gras de canard & le plat de résistance, selon notre serveur, lui cependant aurait pu être (porc) avec un goût plus rehaussé. Les vins sélectionnés étaient tous parfait avec le jumelage du service. Le service comme tel était très bien, tout le personnel était excellent mais je dirais que le rythme du service aurait pu être mieux exécuté.
Mais en général nous avons aimé l'expérience & n'hésiterons pas à y retourner.

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1 Review

5.0

Accueil chaleureux, plats excellents. Belle présentation, audace dans le mariage des goûts & textures tout en relevant leur harmonie. Carte des vins élaborée.

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1 Review

5.0

Seulement du beau & du bon lors de cette soirée d'anniversaire de notre couple; service attentionné & personnalisé, repas à faire rêver, & sélection de vins extraordinaire. Nous y retournerons!

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1 Review

5.0

Excellent repas, service impeccable. Bonnes recommandations de vins.

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1 Review

5.0

Tout est super (mets, vin, service & ambiance) sauf le prix. Il faut figurer au minimum $150,00 à $200,00 par personne pour un repas complet avec vin, mais c'est excellent.

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1 Review

5.0

Toujours un plaisir de venir au St Amour. Les entrées sont fabuleuses. Les desserts exceptionnels. & si vous le pouvez, laissez vous guider par les accord mets & vins prestige.

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1 Review

4.5

Excellente suggestion de vins.
Entrées de foie gras toutes parfaitement réussies.
Plats principaux : le riz de veau un peu trop cuit. Par contre pétoncles bien exécutés, présentation & cuisson remarquables.
Les desserts sublimes !

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1 Review

5.0

Excellente expérience! Service courtois & professionnel, accord mets & vins de belle qualité.

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1 Review

4.5

Très bien sauf pour le temps d'attente après le service du canard & le dessert. J'ai dû interpeller pour savoir quand le dessert serait servi après 15 bonne minutes d'attente. Est-ce que c'était parce que mon verre de vin n'était pas vide? Personne n'est venu me le demander. & pour avoir la facture, j'ai dû interpeller pour l'avoir.
Mais le repas très très bien.
Nous ne sommes pas de nouveau client heureusement.

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1 Review

2.5

Frankly, really disappointing, primarily because of really terrible service - one of the easiest elements to quality-control .
I had been here years before, & remembered it as the single best meal I had in the city. This time, I ended up with a late (9:15pm) reservation; I understand folks wanting to get home, but if they really don't want to be there, they should cut off reservations when they will still provide quality food & service. We ordered the squab & the venison, & two local (& generally wonderful) aperitifs to start, vins glacés. The sommelier/captain was eager also to push us to order red wine for the meal before our food order had even gone in - a bad sign. But I said we'd decide when the food arrived. The kitchen was clearly in a rush to get done, so the food arrived promptly, followed by the captain, who plonked down the aperitifs (which he said, correctly, we're not suited to drinking with the food) on the table beside the main courses. The aperitifs were supposed to be one poiré (superb) & a vin raisin, which was great, but not what I had asked for, which was a pomme. (The captain had said it was, but clearly was just eager to upsell, at $24 a glass.)
The best part of the meal, fortunately, was the food itself. The squab was just excellent, & my partner loved her venison, though I found it bland, & overwhelmed by the parsnip purée.
But the drinks continued to be such a mess that they impacted the whole meal.
I realized the apéritifs were simply not going to work, so we put them aside for after the meal, & ordered what the captain claimed was a Margaux & a St Julien. He did not pour them at the table, but arrived with two glasses ready poured, & the bottles behind them on the tray. He again plonked them on the table & left.
No tastes offered - for very good reason, as it turned out. Whatever it was we drank had been left open literally for days. The wine was as dead as dust, & at $28 for one glass & $31 for the other (again, both upsells by the captain) it was an embarrassment.
Then the busboy eagerly barged in to clear the table - clearly another employee panting to make his money & get out. The room, by the way, was still 3/4 full. Since we hadn't had the time to drink our aperitifs, we were sipping them with the bread, which the busboy first cleared away, & then put back on the table when I demurred. But he put it back with gravy already smeared across the bottom, where he'd piled it on the other plates. So it left a ludicrous massive brown smear over the white tablecloth, which he totally ignored, & clearly could not have cared less.
The captain then reappeared promptly to ask if we wanted anything more & when we said no, hopefully suggested "l'addition?"
I worked in high end restaurants for years, culminating as a captain myself. I don't critique in this way easily. But I've had better service at a truck stop. It was frankly a disgrace.
We ate earlier in the day at Boulay, & that was as brilliant an experience as this one was bad. I gather the chef came from Saint Amour. This customer will follow suit.