{"id":26903,"date":"2020-02-24T15:44:38","date_gmt":"2020-02-24T20:44:38","guid":{"rendered":"https:\/\/gentologie.com\/?p=26903"},"modified":"2026-03-07T17:21:55","modified_gmt":"2026-03-07T22:21:55","slug":"tbsp-restaurant","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/tbsp-restaurant\/","title":{"rendered":"Tbsp. Restaurant: One Spoon at a Time"},"content":{"rendered":"\n

It was on a freezing December day that I headed to meet Joris Larigaldie, new executive chef of W Montreal, to learn more about his new adventure, the Tbsp. restaurant, the new hotel masterpiece which sits next to Square-Victoria, in the heart of Montreal\u2019s business district.<\/p>\n\n\n\n

Tbsp. restaurant : Inspired by Italy and Quebec<\/h2>\n\n\n
\n
\"Pasta\"
Photo: Tbsp. restaurant<\/figcaption><\/figure>\n<\/div>\n\n\n

Let\u2019s start with the inspiration for the restaurant. It\u2019s not an Italian restaurant, but modern Italian cuisine. The latter, but also Quebec products featured. Everything is homemade, and it\u2019s generous, just like Italian cuisine.<\/p>\n\n\n

\n
\"Spoon\"
Photo: Tbsp. restaurant<\/figcaption><\/figure>\n<\/div>\n\n\n

The name Tbsp. (for tablespoon) recalls the generosity of the spoon, but also its finesse. \u201cThe first meal we take is with the spoon when we are children, and even in all cultures of the world, the spoon is present. So here, we are exploring this side of the spoon whether it be gastronomy, home cooking, the generous, emotional, sharing, authenticity. These are things that resonate in the restaurant and that are important to us,\u201d Chef Joris told me.<\/p>\n\n\n

\n
\"Chef
Photo: Tbsp. restaurant<\/figcaption><\/figure>\n<\/div>\n\n\n

\u201cWe sometimes forget that our
ability to taste what is good and what is not good is
<\/b>above all an instinct for survival and it is our body that
realizes what is good for us and what does is not.
And when we taste something exceptional, in terms of flavours,
I mean, we feel that something is going on in our body and that it says wow!\u201d<\/b><\/p>\n\n\n\n

– Chef Joris Larigaldie<\/strong><\/p>\n\n\n\n

Tbsp. restaurant: Made for business lunch<\/h2>\n\n\n\n

I was there for lunch. And Chef Joris explained to me that the avowed goal of the midday meal is to have a table d\u2019h\u00f4te where people can eat in 50 minutes, it is really important for the people who work in the offices around and who are often hurry. \u201cWe serve them entr\u00e9e, main course, coffee and sweets, while having quality dishes, fresh homemade pasta. For people who want to spend a little more time, we have a menu that offers 5 entr\u00e9es, 6 main courses, fresh pasta too. Running a restaurant for quick corporate lunches certainly takes a lot of preparation and organization, the day I was there, they served 60 seats in less than an hour.<\/p>\n\n\n

\n
\"Charcuterie
Photo: Tbsp. restaurant<\/figcaption><\/figure>\n<\/div>\n\n\n

Chef Larigaldie told me about sharing earlier, and I could observe people ordering 2\u20133 starters, and separating everything, the concept is there and it\u2019s a great way to taste the different dishes that are on the menu. \u201cIf there is one word that we try to avoid, it is the word gastronomy; often there is something derogatory about attaching to this word; the white gloves, Jo\u00ebl Robuchon, who is very good, but that is not what we want here, but we want the same quality. It\u2019s all in the spirit of W hotels to go in that direction too, a different, unique luxury.<\/p>\n\n\n\n

Eco-responsibility at the heart of Chef Larigaldie’s challenges<\/h2>\n\n\n
\n
\"Tbsp
Photo: Tbsp. restaurant<\/figcaption><\/figure>\n<\/div>\n\n\n

The eco-responsible side is very present in the establishment, as much in the working logic as in the different products used. Preserves and the seasonality of products are very important for the chef and his team. On the burrata starter, there was black garlic produced directly in the kitchens of the W. \u201cWe have a lot of dehydrated products, vinegar, candied, put in oil to respect our local side. For example, in the burrata dish, there was root parsley whose season ended two months ago, well, we kept it in brine for serving. Our yuzu salt is made with yuzu which comes from O\u2019Citrus in Laval, which puts our eco-responsible side back, and for the next 6 months, 5 years, 10 years, we want to be the leader in this quality cuisine.<\/p>\n\n\n

\n
\"Tbsp
Photo: Tbsp. restaurant<\/figcaption><\/figure>\n<\/div>\n\n\n

If we talk about the decor. Forget everything you have known about the various restaurants on the W. Everything has changed and you could say that the restaurant is at 90 degrees. Even the bar has changed places. While Mr. Larigaldie arrived very early in the project, he worked with the sid lee architecture team and the W to make it a project that went in a common direction. \u201cEverything in this restaurant has been thought through to the wall of sprouts, which was my idea, where I can grow salad or mini peppers in winter. It stays in the hyperlocal side of the place.\u201d<\/p>\n\n\n

\n
\"The
Il Capo Cocktail
Photo: Tbsp. restaurant<\/figcaption><\/figure>\n<\/div>\n\n\n

Montreal meets the United Kingdom in Montreal en Lumi\u00e8re at Tbsp. restaurant<\/h2>\n\n\n\n

For this edition which will take place on February 28 and 29 in terms of W Montreal, it will be an invitation to discover British gastronomy revisited with Paul Burgali\u00e8res, head chef at L\u2019Enclume restaurant<\/a>, by Simon Rogan, in the United Kingdom. Plain, twice Michelin starred. L\u2019Enclume, which from the opening put itself the constraint to work with the products of its farm. Quite a challenge, especially for a restaurant located in the English countryside, in the village of Cartmel in Cumbria.<\/p>\n\n\n\n

\u201cIt\u2019s a unique place, with a lake nearby. They use unique preservation techniques that interest me greatly. I worked with Paul at the Geranium<\/a>, located in Copenhagen, Denmark, currently No. 5 in The World\u2019s 50 Best Restaurants, and I suggested that he come to tbsp. so that we can make a menu for two. It will be a menu where we will speak Quebec products, through our respective conservation techniques.\u201d<\/p>\n\n\n\n

It is truly a revival for the W Montreal restaurant. A place to experience revisited Italy.<\/p>\n\n\n\n

901 rue du Square-Victoria
Montr\u00e9al, QC
Canada
H2Z 1R1<\/p>\n\n\n\n

Reserve or your next visit at Tbsp. restaurant<\/strong><\/a><\/p>\n\n\n\n

Originally published in the Gentologie Magazine Issue 3<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Discover the Tbsp. restaurant. the new gastronomic rendez-vous of the W Montreal hotel by Chef Joris Larigaldie<\/p>\n","protected":false},"author":2,"featured_media":26915,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"middle","apple_news_slug":"","apple_news_sections":["https:\/\/news-api.apple.com\/sections\/f8fa0cd9-384d-4da5-ac33-6dba082ff809"],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1521,11498],"tags":[7761,7752,7759,7755,7757,3163],"coauthors":[5548],"class_list":["post-26903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fine-dining","category-magazine-gentologie-no-3","tag-geranium-restaurant","tag-joris-larigaldie","tag-lenclume-restaurant","tag-tbsp-restaurant","tag-w-hotels","tag-w-montreal"],"apple_news_notices":[],"yoast_head":"\nTbsp. 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