The story
Le Filet opened its doors on February 11, 2011, conceived by chef Claude Pelletier and Hubert Marsolais to showcase the unique cuisine of their partner, Yasuhisa Okazaki. Born in Tokyo, Yasu developed his style in Japan in French and Italian kitchens. After working in Paris at Michel Rostang’s restaurant for a winter, Yasu arrived in Canada. Their project was primarily to highlight seafood products.
Le Filet is a theatrical space that envelops its guests in an atmosphere of shimmering reflections. The activity takes place behind the long black slate counter of the bar and the open kitchen. The design of the place was born from a collaboration between Annie Lebel of in situ atelier d’architecture and Hubert Marsolais. Contemporary artworks punctuate the space and the lighting fixtures were developed with Antoine Laverdière.
The menu is a celebration of the sea, with dishes like six oysters served three ways: plain, crackling maple & jalapeño, and miso gratin. Other appetizers include smoked mackerel rillettes, sea bream ceviche with lime and coconut, and grilled octopus with Balinese sambal. Mains range from squid ink linguini with seafood to seared scallops with squash ravioli and saffron sauce, as well as meat options like duck magret with maitake and yuzu kosho.
This seafood-focused restaurant has earned a Michelin Recommended distinction, a recognition that speaks to the precision and creativity of Chef Okazaki’s cooking. The atmosphere is refined yet welcoming, with contemporary art and custom lighting adding to the experience. Le Filet also welcomes groups of up to 20 guests in the dining room, offering a sharing menu for convivial dining.
Recognition
Ambience
Details
Location
