Le Filet is a restaurant that 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.
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