Le Poivre Noir

At this upmarket place by the riverfront, chef José Pierre Durand’s inspired, often daring, blend of French, Québécois and international influences creates a memorable dining experience. Appetizers such as asparagus and blood-orange salad, or warm goat's-cheese ‘snowballs’ with tomatoes and pistachios are followed by main dishes such as Québécois deer with pine-nut and squash risotto and cranberry chutney. Reservations suggested.