The Chef · Charles · Montréal
L'Express
When I want to eat like a cook on a day off, I come here. Steak tartare cut right, the bone marrow with sea salt, a pot of mustard you crack open yourself. It's the most consistent classic in the city.
The Paris-grade bistro that's barely changed since 1980. Checkered floor, zinc bar, and a jar of cornichons on every table.
— Charles, The Chef
The move — Charles's insider tip for L'Express — is in the app.
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