Last summer, the Marriott Château Champlain hotel killed two birds with one stone by refurbishing its rooms and its restaurant, renamed Lloyd. The public is invited to discover its refreshed look and its new menu during the Montréal en lumière festival.
Posted at 11:00 a.m.
At the controls of the stoves, Kevin Mougin arrives straight from French Polynesia. Born in Brittany, the executive chef started out in the kitchens of the south of France before flying to the archipelagos of Oceania, where he created menus for several major hotels. Why leave their heavenly settings for the Quebec winter? “In Polynesia, we imported a lot. Quebec is rich in fresh produce,” replies the chef, who has always dreamed of working in America.
From the dish of crust with mushrooms, a recipe inspired by his uncle (our favourite), to octopus on the grill, his wanderings inspired him this gastronomic menu which combines local products and tropical flavors. The dessert menu is by Sylvain Vivier, a young French pastry chef with an overflowing creativity.
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PHOTO MARCO CAMPANOZZI, THE PRESS
A dish of duck breast, fondant potatoes with saffron, green asparagus, mushrooms, mustard and cranberry sauce
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PHOTO MARCO CAMPANOZZI, THE PRESS
The public is invited to discover Lloyd’s refreshed look and its new menu during the Montréal en Lumière festival.
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PHOTO MARCO CAMPANOZZI, THE PRESS
The new Lloyd restaurant is located in the Marriott Château Champlain.
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PHOTO MARCO CAMPANOZZI, THE PRESS
Executive Chef Kevin Mougin and Pastry Chef Sylvain Vivier
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PHOTO MARCO CAMPANOZZI, THE PRESS
Intensely chocolate fondant with Quebec blueberry honey on gluten-free squash cookie, iced cacao parfait with blueberry honey and squash crisps
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In terms of looks, the Sid Lee Architecture box has bet on a contemporary and hushed design, vaporous lighting and round lines, while preserving the visual identity of the hotel located in the heart of Montreal. The pretty cushioned alcoves, for example, are a nod to the square’s signature half-moon windows, while the name Lloyd alludes to architect Frank Lloyd Right, mentor of Roger D’Astous, who designed the hotel in 1967.
From February 17 to March 5, Lloyd will offer a four-course dinner with a Nordic flavor for $80 as part of the Montréal en Lumière festival. It will also be possible to have a drink and taste oysters in its 5 à 7 formula at a cost of $34.50 per person. The packages can be combined with a night at a preferential rate to discover the new rooms of the hotel.
1050 De La Gauchetière Street West, Montreal