New Year’s Eve is fast approaching – do you still not know where you will spend the end of 2015? No problem, our blogger Caroline Marchand is offering you as a gift her suggestions of places to raise your glass to 2016.
The evening’s festivities kick off at 9:00 pm and run to 3:00 am. The theme is James Bond 007, so wear your chic outfits! To sustain you throughout the evening you can enjoy the oyster and tartare bar and over 14 different "bouchées" (hors d'oeuvres). These will be accompanied by endless wine and the music of DJ Dylon.
Here, you can choose how you want to ring in the New Year. You can enjoy the four-course meal, or, you can simply celebrate! For the occasion, you'll be offered a bottle of Belvedere (vodka) and a bottle of Veuve Clicquot for $300.
The New Year’s offering here is a six-course meal that will make your mouth water: shellfish bisque cappuccino, chestnut velouté, foie gras ballotine, jugged hare ravioli, thin scallop tart, hibiscus champagne Granita, sea bass fillet, duck magret tournedos, rack of lamb, and more!
The famous Wilfrid offers a special menu to mark the arrival of the New Year: "gin and tonic" oysters, scallops, wild sea bass, veal fillet ... not forgetting of course the bubbly at the stroke of midnight!
The EAT retains its usual but very lively menu for December 31, with its seafood platters. Once you are well fed, it’s time to make your way to the hotel’s Plateau Lounge for the rest of the evening’s celebrations, themed "Stop the Clock – celebrate like there's no tomorrow".
Europea is offering no less than a 12-course meal to usher in 2016! The classics are present, such as provocative "bouchées" (hors d'oeuvres), foie gras torchon (cloth-wrapped foie gras) and lobster risotto, to name a few. This will be a festive gourmet evening worthy of the New Year!
The festive menu here will allow you to finish the year well. It will start with an appetizer consisting of a gruyere cheese beignet, Vacherin and kirsch. You’ll follow that up with your choice of foie gras ravioli, Alaskan crab, sea bass ceviche, veal chops, scallops, wild turkey and much more!
This is the place to close out 2015 with a fine dining experience. A 5-course dinner will be served from 8:45 p.m. to midnight. What awaits you: Bobines smoked rainbow trout (parsley, horseradish sour cream, and savory); Lake Ontario walleye (celeriac, dried duck ham, cider sauce, and dill sorrel); Takwânaw farm bison (potatoes, whelks, cabbage, rose hips, and dill) and desserts including sea buckthorn cream, chocolate with blueberries, and maple jelly. A beautiful gourmet evening!