Accueil > Fine Dining > Activities by Series
Switzerland
February 19 to March 1, 2015
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Brunches and lunches Series

Thursday, February 19 starting at 11:30 AM
Chef: Edgar Trudeau-Ferrin
Bistro Beaver Hall
$25 before wine; tax and tip not included
$35 with one glass of wine; tax and tip not included
Reservations: 514 866-1331
Thursday, February 19 starting at 11:30 AM
Chefs: Vincent Chatelais et Nicolas Ficuciello
Le Quartier général
$25 before wine; tax and tip not included
Reservations: 514 658-1839
Thursday, February 19 starting at 11:30 AM
Chef: Fabrice Piquet
Le Balmoral
$20 before wine; tax and tip not included
Reservations: 514 288-5992
Friday, February 20 starting at 11:30 AM
Chef: Edgar Trudeau-Ferrin
Bistro Beaver Hall
$25 before wine; tax and tip not included
$35 with one glass of wine; tax and tip not included
Reservations: 514 866-1331
Friday, February 20 starting at 11:30 AM
Chefs: Vincent Chatelais et Nicolas Ficuciello
Le Quartier général
$25 before wine; tax and tip not included
Reservations: 514 658-1839
Friday, February 20 starting at 11:30 AM
Chef: Fabrice Piquet
Le Balmoral
$20 before wine; tax and tip not included
Reservations: 514 288-5992
Saturday, February 21 starting at 10:00 AM
Chef: Jean-Philippe Miron
La Société Bistro
$45 before wine; tax and tip not included
$85 with wine; tax and tip not included
Reservations: 514 507-9223
Saturday, February 21 starting at 11:00 AM
Chef: Cédric Désilets
Restaurant La Coupole
$30 before wine; tax and tip not included
$65 with wine; tax and tip not included
Reservations: 514 373-2300
Sunday, February 22 starting at 10:00 AM
Chef: Jean-Philippe Miron
La Société Bistro
$45 before wine; tax and tip not included
$85 with wine; tax and tip not included
Reservations: 514 507-9223
Sunday, February 22 starting at 10:00 AM
Chef: Olivier Belzile
Le Local
$25 before wine; tax and tip not included
$32 with one glass of mimosa; tax and tip not included
Réservations: 514 397-7737
Sunday, February 22 starting at 11:00 AM
Chef: Cédric Désilets
Restaurant La Coupole
$30 before wine; tax and tip not included
$65 with wine; tax and tip not included
Reservations: 514 373-2300
Sunday, February 22 starting at 11:00 AM
Chef: Philippe Larivière
Hambar
$45 before wine; tax and tip not included
$75 with wine; tax and tip not included
Reservations: 514 879-1234
Sunday, February 22 starting at 11:00 AM
Chef: Jean-Pierre Curtat
Le Montréal
$24.95 before wine; tax and tip not included
Reservations: 514 392-2709
Monday, February 23 starting at 11:30 AM
Chefs: Vincent Chatelais et Nicolas Ficuciello
Le Quartier général
$25 before wine; tax and tip not included
Reservations: 514 658-1839
Monday, February 23 starting at 11:30 AM
Chef: Fabrice Piquet
Le Balmoral
$20 before wine; tax and tip not included
Reservations: 514 288-5992
Tuesday, February 24 starting at 11:30 AM
Chef: Edgar Trudeau-Ferrin
Bistro Beaver Hall
$25 before wine; tax and tip not included
$35 with one glass of wine; tax and tip not included
Reservations: 514 866-1331
Tuesday, February 24 starting at 11:30 AM
Chefs: Vincent Chatelais et Nicolas Ficuciello
Le Quartier général
$25 before wine; tax and tip not included
Reservations: 514 658-1839
Tuesday, February 24 starting at 11:30 AM
Chef: Fabrice Piquet
Le Balmoral
$20 before wine; tax and tip not included
Reservations: 514 288-5992
Tuesday, February 24 starting at 12:00 PM
Chef: Jérôme Ferrer
Europea
$35 before wine; tax and tip not included
$45 with one glass of wine; tax and tip not included
Reservations: 514 398-9229
Wednesday, February 25 starting at 11:30 AM
Chef: Edgar Trudeau-Ferrin
Bistro Beaver Hall
$25 before wine; tax and tip not included
$35 with one glass of wine; tax and tip not included
Reservations: 514 866-1331
Wednesday, February 25 starting at 11:30 AM
Chefs: Vincent Chatelais et Nicolas Ficuciello
Le Quartier général
$25 before wine; tax and tip not included
Reservations: 514 658-1839
Wednesday, February 25 starting at 11:30 AM
Chef: Fabrice Piquet
Le Balmoral
$20 before wine; tax and tip not included
Reservations: 514 288-5992
Wednesday, February 25 starting at 12:00 PM
Chef: Daniel Vézina
Laurie Raphaël Restaurant/Boutique
$49 before wine; tax and tip not included
Reservations: 514 985-6072
Wednesday, February 25 starting at 12:00 PM
Chef: Jérôme Ferrer
Europea
$35 before wine; tax and tip not included
$45 with one glass of wine; tax and tip not included
Reservations: 514 398-9229
Thursday, February 26 starting at 11:30 AM
Chef: Edgar Trudeau-Ferrin
Bistro Beaver Hall
$25 before wine; tax and tip not included
$35 with one glass of wine; tax and tip not included
Reservations: 514 866-1331
Thursday, February 26 starting at 11:30 AM
Chefs: Vincent Chatelais et Nicolas Ficuciello
Le Quartier général
$25 before wine; tax and tip not included
Reservations: 514 658-1839
Thursday, February 26 starting at 11:30 AM
Chef: Fabrice Piquet
Le Balmoral
$20 before wine; tax and tip not included
Reservations: 514 288-5992
Thursday, February 26 starting at 12:00 PM
Chef: Daniel Vézina
Laurie Raphaël Restaurant/Boutique
$49 before wine; tax and tip not included
Reservations: 514 985-6072
Thursday, February 26 starting at 12:00 PM
Chef: Jérôme Ferrer
Europea
$35 before wine; tax and tip not included
$45 with one glass of wine; tax and tip not included
Reservations: 514 398-9229
Friday, February 27 starting at 11:30 AM
Chef: Edgar Trudeau-Ferrin
Bistro Beaver Hall
$25 before wine; tax and tip not included
$35 with one glass of wine; tax and tip not included
Reservations: 514 866-1331
Friday, February 27 starting at 11:30 AM
Chefs: Vincent Chatelais et Nicolas Ficuciello
Le Quartier général
$25 before wine; tax and tip not included
Reservations: 514 658-1839
Friday, February 27 starting at 11:30 AM
Chef: Fabrice Piquet
Le Balmoral
$20 before wine; tax and tip not included
Reservations: 514 288-5992
Friday, February 27 starting at 12:00 PM
Chef: Jérôme Ferrer
Europea
$35 before wine; tax and tip not included
$45 with one glass of wine; tax and tip not included
Reservations: 514 398-9229
Saturday, February 28 starting at 10:00 AM
Chef: Jean-Philippe Miron
La Société Bistro
$45 before wine; tax and tip not included
$85 with wine; tax and tip not included
Reservations: 514 507-9223
Saturday, February 28 starting at 11:00 AM
Chef: Cédric Désilets
Restaurant La Coupole
$30 before wine; tax and tip not included
$65 with wine; tax and tip not included
Reservations: 514 373-2300
Saturday, February 28 starting at 11:30 AM
Chef: Fabrice Piquet
Le Balmoral
$20 before wine; tax and tip not included
Reservations: 514 288-5992
Sunday, March 1 at 10:00 AM
Chefs: Peter Saunders et Sophie Ouellet
EVOO
$35 before alcohol; tax and tip not included
$45 with one cocktail; tax and tip not included
Reservations: 514 846-3886
Sunday, March 1 starting at 10:00 AM
Chef: Jean-Philippe Miron
La Société Bistro
$45 before wine; tax and tip not included
$85 with wine; tax and tip not included
Reservations: 514 507-9223
Sunday, March 1 at 11:00 AM
Chef: Olivier Perret
Renoir
$65 before wine; tax and tip not included
Reservations: 514 285-9000
Sunday, March 1 starting at 11:00 AM
Chef: Cédric Désilets
Restaurant La Coupole
$30 before wine; tax and tip not included
$65 with wine; tax and tip not included
Reservations: 514 373-2300
Sunday, March 1 starting at 11:00 AM
Chef: Jean-Pierre Curtat
Le Montréal
$24.95 before wine; tax and tip not included
Reservations: 514 392-2709
Sunday, March 1 at 11:30 AM · Christian Faure
Chefs: Anthony Joyce & Sylvain Levaillant
Verses
$55 before wine; tax and tip not included
Reservations: 514 788-4000
Sunday, March 1 starting at 11:30 AM
Chef: Fabrice Piquet
Le Balmoral
$20 before wine; tax and tip not included
Reservations: 514 288-5992
Sunday, March 1 at 12:00 PM
Chefs: Peter Saunders et Sophie Ouellet
EVOO
$35 before alcohol; tax and tip not included
$45 with one cocktail; tax and tip not included
Reservations: 514 846-3886
Sunday, March 1 at 1:30 PM
Chef: Olivier Perret
Renoir
$65 before wine; tax and tip not included
Reservations: 514 285-9000
Sunday, March 1 at 1:30 PM · Christian Faure
Chefs: Anthony Joyce & Sylvain Levaillant
Verses
$55 before wine; tax and tip not included
Reservations: 514 788-4000

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