Atelier serves a 12-course tasting menu every night, to every guest. We make substitutions to any dish for allergies, strong dislikes, and for vegetarians. The posted menu, as it changes frequently, may have slight variances to some dishes.

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Foods from Atelier
Comments

2010 Jan 22
I'm jumping right on that train with James. I can't expand on what has already been said too much, but I did have the vegetarian substitution menu which was very much appreciated. The substitutions were thoughtful and never boring, and I never felt meat-envy when looking at my partner's dishes.
Some stand-outs for me were the Greece Lightening that Pej described below, only mine had sweet potato gnocchi instead of elk. I also really enjoyed the Southern Comfort dish which featured crumbled corn bits (mmm), barbque merengue (amazing), sweet potato puree and tofu (in place of pulled pork).
Anyways, it's hard to accurately describe any of the dishes even with photos, it's something that really must be experienced. Very much worth every cent.

2010 Jan 22
I hate to jump on hype trains, but after having experienced it myself, I have to agree that anyone who appreciates food owes it to themselves to experience Atelier at least once.

I would argue that the wine pairings are practically mandatory - it would have been half the meal without them.

Each dish was elaborate with many different ingredients with complex preparation. It quickly becomes clear why they're in such a small venue - with so many complex dishes, it would be near impossible to serve any more guests with the same level of sophistication.

I was most impressed with the quality of preparation of all the meats in the dinner. To not only properly, but to completely nail Elk, Tuna, Rabbit, Lamb and Duck (all meats that are extremely easy to screw up) AND to pair them to such complimentary and interesting flavours without shadowing the quality preparation of the meat itself is a feat.

The service was excellent, as you'd expect, and it's clear they enjoy their jobs. This counts for more than you'd think - to hear Steve talk about each wine with genuine enthusiasm gets you interested and excited for the next surprise to come out of the kitchen.

If you can resist, DO NOT LOOK AT THE PICTURES OR DOWNLOAD ANY MENUS. I really think half the fun of Atelier is not knowing what's going to happen next.

Also don't bother making any after dinner plans. We were shocked to realize we had just spent four hours at our table. Time flies when you're having fun :)

2010 Jan 18
winter solstICE @ atelier. couldn't believe my eyes and immediately thought that we were handed over the entire winterlude festival and rideau canal on a plate!!!! and also imagine the dazzling display of liquid nitrogen vapor trails coming out of your meal making your dining experience like a rock concert. by desert time, my 5 senses (and including the 6th HARHAR!) were blown so forgive me even if i forget my name: there were wicked coconut liquid nitrogen ice cream, chunks of divine angel food cake, coconut powder, shaved coconut, white chocolate in ribbon form and other cool items delicious sweets served on a slab of artfully formed ice on a cloth soaked in liquid N. surprises and exciting stuff like this that make us think many-a-times while dining elsewhere: "babygirl, life is too short and ummm why are we here, it's just so mehh... we have to go back to atelier."

2010 Jan 18
what's up doc? @ atelier. what a surprise entrusting your meal and opening your mind carte blanche to the creations the chefs here. out came a bugs bunny themed dish composed of rabbit loin on a bed of marscapone scallion sauce, carrot juice dots, carrot chips, carrot foam and some powder that escapes me. this deep dish was so delish the levels... it's like 'holy excitations batman!' the carrot foam was nice and strong going well with rabbit meat well done!! since looney tunes is banned from most cable TV due to excessive violence (GIVE ME A BREAK it's been broadcasted for over 60 years though...), having this rabbit and carrot dish was a total recall of the best memories getting off the schoolbus and looking forward to afterschool TV specials.

2010 Jan 18
beer and popcorn soup @ atelier. i find that this dish brings to mind a great theme and also the perfect thing to serve on NFL football sunday parties. looking forward to the superbowl coming up!!!!!! plated soup bowls were presented composed of chorizo sausage slices, popcorn, and beer and some cream nuggets that were frozen in liquid nitrogen. momentarily thereafter, the server arrive to theatrically pour tableside hot soup to add more fun in the mix. each scoop of this soup was like a hot and cold and spicy sauce party in your mouth. the service at atelier is just awesome: almost like being served by formal james bond or bond-girl early 20-something types with eloquent, some bilingual, yet with graceful, pleasant and playfully humourous you feel down-to-earth, dining posh and having a fun night. be nice to them as you can imagine them running back and forth to you with new swanky cutlery or gadgets for each dish, wine & drink refills and presenting a dozen or so dishes to you... that a heck of a lot of effort for a 3-4 hour experience.

2010 Jan 18
corn pop @ atelier - what a delicious, aromatic and well-crafted dish! as you pop this treat in your mouth, your sense of smell is taken into the picture with the with burning rosemary on the clip spoon as it approaches your nose. the flavors of spherified corn juice on a delicious mound of chestnut puree resting on a truffled pancake will leave you floating on a pillow of winds.

2010 Jan 18
Finally had a chance to try Atelier this weekend and must say it was worth the wait. An interesting experience, and very unique.

Each of the courses was excellent - as my friend and I discussed them afterward, we both kept coming up with things we liked about each one. We both had the wine pairing and it was excellent - I know next to nothing about wine, but Steve came to our table each time and explained a bit about each. I believe there were nine 3-oz pours in the pairing for $55.

I would recommend booking an entire evening for this meal - I don't think I appreciated how long it would take to eat twelve courses. We arrived just before 8 and left at 12:30.

Another word of advice - book early - I had attempted to get a reservation two weeks prior but there were none available on OpenTable; thanks to their excellent service, they were able to fit us in after a cancellation.

2010 Jan 15
this week my friend and myself decided to meet up at atelier. i don't really even know where to begin! each dish surpassed the next. the presentation of each plate was incredible. our server jason was so friendly, chill, & down-to-earth. the rest of the staff was so friendly as well. kudos to the whole team :) the courses each had an adaptation, for example the "club sandwich" was actually made with raw bluefin tuna, (bacon?) and avacado. one of the desserts peanut butter and jelly ( ), was nothing you would expect it to be. and, where else would you go to have a soup with pop corn, beau's beer and sausage combined with the most flavourful soup ever imaginable? let's just say it will be hard going to any other place for dinner.

2009 Dec 23
greece lightning @ atelier. another whimsical dish inspired by the GREASE soundtrack, or a lightning bolt-wielding greek god and/or many other things greek. HANDS DOWN my favorite dish so far that i have enjoyed coming out of atelier's kitchen. elk striploin sous-vide, pan seared and seasoned to perfection, pan cooked fig, a red pepper sauce, feta cheese on a bed of nicely seasoned eggplant puree embraced by chive oil. this dish was garnished with mustard microgreens and topped by olive caviar created through the very cool spherification process ala molecular cuisine. i really enjoyed all the flavors separately as well as finding it working excellently as a whole triggering a mouthfeel and your mental palate of good greek cuisine. i sent an email to marc lepine to say that this dish completely blew me away.

2009 Dec 23
coconut shrimp @ atelier. nice spicy shrimp with coconut milk in creamy gel cylinder form, marinated shaved fennel, lime foam, pomagranate, lemongrass dots, paintstroke of a fruity sauce, fennel frond, mint... which are some of the things that i think give dish a thai/asian theme going on. something also to notice about the presentation is kinda like feng shui or some artistic hand with a space-time continuum thang going on down there. don't you just love it?

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2010 Jul 23
I am beyond picky. I am not adventerous, I don't eat vegetables and I even have a hard time with rare meat, Hence the name. Picky_Me

My wife Twosips is the foodie in our team. The opportunity for us to go to Atelier has come up twice and on this second occassion I just couldn't pass it up.

I can't share my experience in a review cause I don't write that well, but I went last night and was amazed at the stuff they come up with.

I loved everything about it (except maybe the pea soup) and can't wait to go back! My favorite dish last night was a toss between, the steak, lamb, or Tuna..

Wanted to say thanks for the photo's posted on here. I will enjoy showing them to my friends when I relate my experience. I tried taking photo's with my blackberry but the quality (without a flash) is just sad.




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2009 Jan 1
Chef Marc Lepine opted to share some of his miracle fruit with his restaurant's New Years Eve diners. Pretty cool!

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