Cuisine:

• French
• Others
• Contemporary
• Desserts and Patisserie

Célestin Description:
Set in a 1920's neighborhood bank building, the décor is simple elegance with black and white tiled floors, vanilla walls, warm candlelight and white tablecloths. Chef-patron Pascal Ribreau's cooking is modern French with an abundance of flavorful notes. Scampi soup is spiced with Spanish brandy and cayenne and features a chorizo-potato cake floating in the middle. Roasted Quebec farmed squab comes de-boned and stuffed, coated in a savory truffle-Madeira sauce, its breast wrapped in smoked bacon, its leg clawing the air; caramelized orange braised endive and dark mushroom pudding accompany. Pan-fried yellow pickerel is a simpler dish, oven-roasted with lemony shallots and served over green asparagus. The on-site bakery is the best in the city, so don't skip the crunchy crusted, light textured breads and sophisticated desserts. A caramelized pear tartlet comes with a frozen pistachio parfait and cardamom blanc-manger. A brunch menu is offered from eight in the morning until mid-afternoon Wednesday to Sunday so clients can enjoy the bakery items all times of the day. The wine list boasts big occasion French classics and American and Italian treasures as well as carefully chosen monthly selections.


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