Chef Claude Pelletier and maître d’ extraordinaire Hubert Marsolais opened Le Club Chasse et Pêche in 2007 on the site of an old-school Montreal French stalwart called Le Fadeau—and something of the venerable feel of its predecessor has stayed on. Despite the contemporary photographs on the walls, le Club has an enduring and charming retro feel, helped along by deep leather armchairs, low ceilings and meaty fare. As the name of the restaurant suggests, both meat and fish star on its menu. Imaginative dishes run from arctic char with black rice, king ering and mulato pepper, to duck magret with root parsley, beets, cipollini onions and sauce périgourdine or venison with polenta, aged cheddar, salsify and balsamic. A creative wine list and professional service make this place a favourite for both important business meetings and romantic dates. Some even come just for dessert—drawn in by the creative and meticulous artistry of pastry chef Masami Waki.