Léo Boire + Manger — Restaurant in Mont-Tremblant

We were there over the weekend. I want to preface by saying my partner and I both worked in the restaurant industry as younger adults - we actually met at a restaurant working together over 15 years ago... I’m taking points down in service because we believe management would not have been happy with us had what I will share in this review made it to their ears where we previously worked… Attention to details was lacking. This is a higher end place and it just should not happen...

When we sat down, the wines glasses, the cutlery and bread plates were all in terrible condition… I didn’t have the chance to take a closer look at the water glasses because water was promptly poured in them. Wine glasses, cutlery and side plates were heavily stained from dishwashing. As the server came with the wine, we had to put our hands over them because he was about to pour in them without a second look. We waited to the last minute on this because we were both wondering if the server was going to notice and replace them without us having to tell him. Looking around us, it seemed that a significant number of tables were in the same condition with wine glasses stained to the point it was visible from afar… My partner thinks this situation could be a problem with bad maintenance of the dishwasher.

We had bread, tomato salad and oysters as appetizers. The bread and tomato salad came promptly, before the appetizer plates had even been brought back. My partner once lost a table in his section due to side plates not being there before appetizers were brought over… and it was not a restaurant playing in the same caliber as Leo plays in.

Back to the food. The bread was fluffy and delicious. The tomato salad was interesting with the flaked foie gras. I liked it, my partner felt ambivalent about it. And then, the oysters… I suspect they might have upgraded us to the higher caliber ones due to the earlier situation: the server did mention they were considerably bigger than the ones he had served all night. They were absolutely fantastic too. However my complaint on the oysters is this : their «nasty sauce» (literally how it’s called) should come with a warning. The servers should at least tell you how spicy that thing is. There is ZERO indication and we did not have a verbal warning either. I went on an splattered a spoonful on one of them (thankfully my last one because that citrus mignonette was absolutely FANTASTIC) but I spent several minutes regretting my life choices due to how spicy it was. Think Tabasco x10. I like spicy, don’t get me wrong… but that needs to come with a little bit of a warning. My partner empties our stocks of hot sauce faster than anyone I’ve ever seen and even him thought that it should have been mentioned… So that’s another reason I’m taking points off for service. In such a high end place, you definitely should not burn your mouth off like that due to not getting the full disclosure about what you’re being served.

As a main course we both had beef Wellington with Rapinis on the side. My first beef Wellington was a some years ago at Gordon Ramsay’s steakhouse in Vegas. It’s something I’ve seldomly ate over the years and it has been hard to find as good as I had it there... I’m however not afraid to say this was of the same caliber. It was my partner’s first experience with beef Wellington and he was glad to know that it definitely held up against the best one I had ever had. We were both unsure about the star anise with the Rapinis but other than that, after the appetizers and a very copious amount of food in the main course, we just couldn’t do desserts.

So in general, excellent food but unfortunately underwhelmed with table set up and some missteps in service. Regardless of my criticism, I’d come back for the food and I’d be attentive to the details that we found a little off on this first visit. Rather friendly service overall, just maybe not enough attention to details and bit lacking on the information shared...

Absolutely Blown Away – A Perfect Summer Night at Léo

I went to Léo Bière et Mange tonight with friends and was blown away. After a year of officially being open, Léo has truly found its rhythm—offering cuisine and service that’s genuinely unmatched in the Laurentians. Of course, that level of excellence is no surprise coming from O&B, the team behind the iconic Bar George in Montreal.

Chef Luc’s summer menu defies expectations. We shared the Rib Eye, and let me just say—it’s an insane amount of meat… but I almost always order steak when dining out, and this was, without question, the best steak I’ve ever had. Perfectly cooked, beautifully seasoned, and served with flair.

We started with the seasonal burrata salad, which was impeccable—fresh, creamy, and summer in every bite. One of my guests had the beef Wellington, and I’ve never seen someone go speechless so fast. She just sat there, wide-eyed, whispering “this is unreal.”

And then… dessert. We ended with the île flottante, and I’m still not over it. How a dessert can be both feather-light and decadently rich is beyond me, but somehow they’ve cracked the code.

The cocktails? Divine. The wine list? Flawless. And the new additions to the sides menu? Don’t even get me started. The mushrooms were so buttery and indulgent, I would happily make a meal of just those, a chunk of bread, and a signature cocktail.

Léo is everything you want from a night out—elevated but welcoming, luxurious but unfussy, and absolutely unforgettable....

Not up to par yet. The location is fantastic. And the Pedestrian Village needed some more competition for La Forge and the Quintessence restaurant, both of which we frequent often. They've done a really nice job with both the inside space and the very pretty patio. The food is also excellent in terms of product quality, presentation and taste. The service is... confusing. We had multiple people serving us and each one was very polite and kind. But it's almost like they had no professional restaurant service experience of a certain level. All those little details - ensuring there's cutlery before food arrives, making sure that when you bring bread there's a bread plate, clearing plates and glasses when they are clearly done, and so many more... those little things that aren't a big deal if you're just having nachos but make a nice restaurant tick smoothly were completely missing. There also seemed to be a communications issue between service and kitchen, which was evident when entering and seeing the impatient service staff hovering over the kitchen for their plates. The restaurant was not overly busy nor was it understaffed. Pretty sure some professional-level service training and management oversight would straighten this out pretty quickly. They've got all the ingredients for this to be a new favourite spot, but I hesitate to book for a special occasion, bring more people or a large group until they've...