On a quiet street in the Plateau-Mont-Royal, the façade of the restaurant Le Violon could almost go unnoticed. The exterior is cozy and understated. Nothing truly suggests that you are standing in front of one of Montreal’s trendiest restaurants. This space was once home to Maison Publique, a well-known culinary institution in Montreal. And yet, since opening in 2024, chef Danny Smiles’ establishment has risen at remarkable speed on the Canadian gastronomic scene. In just a few months, it ranked among the best new restaurants in the country according to Air Canada. It appeared in the renowned Canada’s 100 Best Restaurants 2025 and North America’s 50 Best Restaurants lists, even attracting celebrities during the widely publicized dinner between Justin Trudeau and Katy Perry.

But that evening, as I step through the door, I’m not thinking about rankings or accolades. The lighting is dim, and the slightly tinted windows immerse the room in a soft and intimate atmosphere. My eyes are immediately drawn to a large iconic painting of a Dalmatian, “Earthquake” by creative director Dan Climan, a piece that dominates the space.

At the center, a large Parisian-style bar catches everyone’s attention. That’s where I take a seat, with a perfect view of the open kitchen. The cooks’ movements follow one another with precision, much to my delight. The cuisine plays with Québécois, Mediterranean, and European influences.

My experience at Le Violon

The meal begins with a beef battuta with porcini aioli and Paris mushrooms. The meat is finely chopped and deep red in color. From the first bite, the very raw and extremely fresh character of the beef is immediately evident. The porcini aioli is surprising; the garlic is barely noticeable, leaving a slightly tangy impression reminiscent of a very subtle mayonnaise. On top, finely sliced raw Paris mushrooms bring a gentle crunch and a delicate vegetal note.

The second dish is vegetarian: Jerusalem artichoke, leeks, and bearnaise sauce. The leeks are meltingly tender, almost confit. The slices of braised Jerusalem artichoke develop that deeply earthy, slightly nutty flavor typical of the vegetable. But the true soul of the dish lies in the generous bearnaise sauce. The tarragon clearly dominates and further reinforces the vegetal character of the plate.

Then comes the most striking dish of the meal: Beau Rivage pork with soubise, cabbage, and jus. The pork is slightly pink, cooked over embers. The meat is tender and rests on a bed of fermented cabbage, bringing a welcome acidity. Two sauces seem almost to compete with each other: on one side, a creamy soubise, close to a béchamel, faces off against a dark, deeply reduced meat jus. The contrast is powerful. The restaurant’s attention to detail even extends to offering bread to finish the sauces.

Finally, dessert arrives: a millefeuille with clementine marmalade and hazelnut praline. The pastry layers are perfectly crisp. The clementine adds a fragrant note, neither too acidic nor too sweet. The hazelnut praline is excellent, though slightly subtle to my taste. One almost wishes for a bit more of it to enhance the indulgent side of the dessert. Still, the whole dish remains elegant and beautifully executed.