Restaurant Le Saint-Amour
5 expert reviews
“Foie gras is a specialty (seared, in terrine) and though the chef has long embraced the meats, his kitchen turns out incredible meatless options, especially when requested in advance. ”
– Frommer's
Fodor's
"At one of the city's most romantic and treasured restaurants, chef Jean-Luc Boulay entices diners with such creations as the Foie Gras experience (with five variations of this French..."
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Gayot
15.0
"Game dishes, whether deer, caribou or duck, are especially well-done. Even a soup becomes a full-fledged dish, with a vegetable cream heightened by a touch of rabbit confit and a morel sabayon."
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Travel + Leisure
"A darling of critics and a favorite of visiting celebrities, Saint-Amour has been on the radar of food lovers for over 35 years."
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Travel + Leisure
"Jean-Luc Boulay, the chef at Le Saint-Amour, is originally from France and brings both tradition and innovation to his cuisine."
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