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Restaurant Toqué !
Menu from US$ 64.97

Restaurant Toqué !


Temporary closure - Contact our concierge service for more information.
  • Expression of the terroir
  • A cornerstone of Quebec's fine-dining scene for 25 years now
Rates and services

Set menu: CAD148 À la carte: CAD100-120 (t.15%, s.15%)

Terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 CAD = 0.76 USD

Weekly closing

lunch from Saturday to Monday, Monday evening, Sunday evening.

Annual closing

From December 23th to January 9th.

Discover the restaurant

In the heart of Montréal, the Restaurant Toqué!, with its light-filled dining room and contemporary atmosphere, is the meeting place for gourmets in search of new flavors to share with friends. Try Venison loin and tongue, matsutake mushrooms, Jerusalem artichoke purée and wild blackberry. Chef Normand Laprise supports local suppliers and farmers. These artisans of taste help turn his dishes into truly great moments of discovery. From vegetables, wild herbs, seafood and wild mushrooms to edible flowers, duck, beef, lamb and fish, the finest products from Québec go into Laprise’s cuisine, accompanied by a superb and audacious wine list.
Discover the Restaurant


Member Relais & Châteaux since 2006

900, place Jean-Paul-Riopelle
H2Z 2B2, Quebec, Montréal
Tel.: +1 514 499 2084
Fax: +1 514 499 0292
Our commitments

Battle against food waste: a culinary challenge posed by the Chef of Toqué and his team.

Long tables with white tablecloths separate a crowd of curious onlookers from the Toqué staff. A whistle blows, and a strange choreography creates a collective piece of table art. Leftover tomatoes are transformed into a vinaigrette, jelly, caramel, crisps, and more. This piece, entitled ‘Sauvons la Tomate’ (Saving the Tomato), raises awareness about food waste before being devoured by the audience. Other initiatives include promoting heathy eating via various social media platforms, affordable meals for children, or  donating food to the disadvantaged. On the menu:  vegetables, fruit and wild herbs and meat free of hormones and antibiotics. And this in partnership with a seeding company that works to preserve native species.