They are also present at the Bisha Hotel in Toronto.įor the Minibar, it’s made up of Bombay Sapphire, Gray Goose, Johnnie Walker and Quebec’s Cirka for gin. Moreover, the products in the bathroom are BYREDO brand, founded by a Canadian-Swedish. We imagine that after a breathtaking day downtown or several hours of flight, customers will want to find themselves in a small cocoon resting. It is easy to notice be it in the curves, the canopy beds, the pink, copper, golden, white and cream colors, the sofas, the offices, it is the relaxation and the comfort of the customer which counts. While hotel rooms are usually found in masculine atmospheres, they have a more feminine design.
In these rooms, 169 in total, we feel that the rest has been put forward. These last, work of the Parisian firm Gilles & Boissier, in collaboration with the architect and Montreal designer Philip Hazan, are simply perfect. Our afternoon was perfect thanks to the champagne Ruinart which flowed during the opening. The desire to test the menu is only greater. Everything was just perfect, as were the little sweets made of macaroons, chocolate mousse and tarts. On chef Samuelsson’s menu, highlighted by chef Nick Bramos, it’s the sea that dominates, and the local side, for example, we had a glimpse of Quebec salt-crusted halibut and Prince Edward Island’s Raspberry Point oysters, and beet gravlax salmon.
We are greeted with a mocktail made from cucumber and Fever-Tree, prepared by the bar team in place including Alexis Taoufiq, Gavin Miller, Jonathan Homier, and Drahos Chytry, headed by Dimitry Saint-Louis, Simon Lespérance and Simon Thibeault to name just these, we rediscovered the beautiful open kitchen and, for the first time, the view of the beautiful terrace that gives us the impression that it never ends, do not worry, it is glazed and heated in winter and in bad weather, and overlooks the west side of the city where one can see the beautiful Leonard Cohen mural to the south. Here, it is the brightness that dominates.
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