Like being caught by a fisherman out at sea, Le Filet immediately draws you into a sophisticated marine world, where fish and seafood set the rhythm of the kitchen. The atmosphere is composed, elegant, and softly lit.

The dining room opens onto a very long bar, the true backbone of the restaurant. Divided into two, it offers on one side a dedicated space for drinks with ample seating, and on the other a natural transition toward the open kitchen. The dim lighting enhances the experience and highlights an imposing coral artwork behind the bar, a constant reminder of the ocean that inspires the menu.

My experience at Le Filet

Oysters: three preparations

The oysters, sourced from Prince Edward Island, are generously sized, intensely briny, and slightly creamy, an impeccable raw product.

• Maple syrup oysters: a surprisingly subtle interpretation. The maple syrup slightly softens the oyster’s flavor, accompanying it alongside light, airy crisps that add a delicate crunch. The jalapeño is intentionally restrained, remaining discreet in the background.
• Miso oysters: served warm, gratinéed, and crispy. The miso brings aromatic depth and a gentle sweetness, though in my opinion, this approach somewhat diminishes the oyster’s natural iodine character. A richer, more indulgent version than a purely marine expression.

Grilled octopus

The grilled octopus, lightly tender, is paired with small crispy pearls that add texture to each bite. The sambal sauce is very restrained, almost imperceptible, especially compared to the pronounced brightness of the lime accents. The dish rests on a bed of quinoa, accompanied by mild peppers that are not spicy at all, allowing the octopus to remain the true focal point of the plate.

Scallops and ravioli

The scallops, served with ravioli, left me more unsettled. Their texture was slightly fibrous, coated in a very sweet sauce paired with almonds and pear. The ravioli, technically well executed, are filled with a squash purée that is a touch too sweet. Overall, the dish lacks balance, creating a dissonance between sweetness and marine finesse. An intriguing plate, but one that is less convincing in its overall harmony of flavors.