The Concept

gaZette promotes the terroir farm-to-table philosophy, using locally sourced ingredients to create menu selections designed to inspire the palette. The concept was developed over many months by a select handful of culinary professionals, including, importantly, Executive Chef Paul Little. In fact, the concept is a commitment to constantly evolve. To continuously develop new ways of fusing traditional ingredients – meat, fish, produce – to suit a very contemporary sensibility.

“gazette” – a term associated with news around the world – seemed the perfect name for this restaurant. This gazette makes news every day with its exploration of life’s purest pleasures savoured.

The Food

Just reading the menu could make your mouth water. Examples from a recent edition of the menu typify Chef Little's creative culinary mergers. A soup featuring goat cheese ravioli, roasted tomatoes, pancetta and toasted pine nuts. Or this one: semolina gnocchi with braised short ribs of beef, dressed with a rosemary barolo sauce. The descriptions pale. Both choices deliver – in spades – powerful, unabashedly decadent taste sensations. 

Menus (English & French):

• Gazette Lunch Menu
• Gazette Dinner Menu
• Wine List
• Tapas Menu

Directions

gaZette is located at the corner of Saint-Antoine West and St. Pierre in Old Montréal, across the street from the Palais des Congrés (Montréal’s main convention facility) and only 25 minutes from the Pierre Elliott Trudeau International Airport (good to know if you’re flying in for dinner).