Marcus: Gourmet space at the chic Four Seasons Hotel

Opened on May 22, Marcus is the highly anticipated gourmet space at the chic new Four Seasons Hotel in Montreal. From morning until late evening, the address offers a gourmet formula for the hotel’s guests and its outside clientele.

The restaurant is named “Marcus” for two distinct reasons. The first is a direct and familiar reference to renowned chef Marcus Samuelsson, the restaurant’s executive chef. Marcus explains, “It was actually Daniel Boulud (Maison Boulud) who inspired me. It’s not ‘chef’, it’s not ‘Samuelsson’, it’s just my first name. It’s easy to look for, and it’s a simple way to draw attention to the restaurant”. The second reason is a nod to the M in Montreal and Marcus, a connection that brings a little warmth; “I thought the play on the letter M was also fun—I wanted the place to be personable.”

A stunning setting

Located on the third floor of the hotel, the setting is absolutely beautiful and offers a stunning view of the city. Created by renowned Zébulon Perron (Montreal Plaza, Un Po Di Piu, Ibérica), the expansive decor is very elegant. The designer imagined a chic and timeless space highlighted with a few pieces of contemporary art. Here, the play of textures, and pink and green tones, are all complemented by careful lighting. The Social Square space features a dining area, a lounge, a bar, and a beautiful terrace that can accommodate 300 guests.

Marcus reinvents the gourmet bistro concept with a menu that focuses on seafood. From quick bites to refined seafood dishes, the house adapts to the desires of their guests with a flexible menu. The menu primarily takes its inspiration from the sea. They offer oysters served with cocktail sauce, grilled maple salmon, sea urchin with nori, and an original seafood charcuterie platter. Plus, chef de cuisine Nicholas Bramos sources local ingredients as much as possible. In a spirit of community and celebrating Quebec products, the entire menu is prepared in a way for guests to discover new flavours; from Ethiopia to Sweden, to the Mediterranean, and the Asian continent.

Food & drink

At lunchtime, diners appreciate a quick—and more affordable—lunch at the hotel. Gourmet dishes prepared with local products include the fried chicken sandwich, and the tomato salad with buffalo mozzarella.

On the drinks side, sommelier Gabriel Bélanger manages a smart wine list made up of private imports. Echoing the menu, the wine offering also aims to introduce beautiful products; as the sommelier explains, “I would like to change the mentality about wine and surprise the most knowledgeable customers with new flavours.”

As for the cocktails, Simon Lespérance (Le Lab, The Cloakroom Bar, Kabinet) is in charge. With big plans for the mixology part of the bar, he is preparing a cocktail menu made up of “more cerebral” creations. For example, using liquid nitrogen, dry ice, and various other interesting extravagances. In addition, he is also preparing a customized ice cream menu for cocktails.

Marcus is a beautiful restaurant and a perfect fit for the new Four Seasons Hotel. Come by for an inventive drink, and delicious bites to eat with maritime flavours, all within your budget.

Written by Inès Duguen
Photography by Alison Slattery

Last update: July 05, 2022

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