There aren’t many restaurants of the caliber of Léo boire + manger in Tremblant. The Westin is where you need to go to eat a well-textured hamachi crudo in tonnato sauce, a beef tartare served with a fried nori sheet instead of croutons, soft gnocchi with a truffle shower, a mastered beef Wellington, a rum baba flambéed at the table and many other small and large dishes.
Chef Luc Le Gourvellec oversees the daily kitchen for Oliver & Bonacini Hospitality. The Toronto group also operates Bar George in Montreal.
The mixology of this majestic restaurant in Mount Stephen also inspired Leo’s. My cocktail containing tequila, mezcal, blueberry and eucalyptus cordial and lime juice was impeccable.
The large 130-seat space has a more modern elegance than the heritage George. At breakfast and dinner, guests enjoy the light that comes in through ten-foot-high windows.
In the evening, noble materials (marble, wood, velvet, etc.) soften the dining room, which is spread over two levels. When we visited, it was the beginning of lunchtime services and word had not yet spread.
The high-end experience was nevertheless very promising and gave a good taste of the major transformation underway at the Westin Tremblant.
Visit the Léo drinking + eating website