The stately 19th-century façade of the St.-Antoine doesn't give away what’s behind it: a modern boutique hotel, complete with sharply dressed concierges and an up-tempo lobby soundtrack. But the history of the former maritime warehouse is inscribed in its walls. Shards of blue delft and ancient vial stoppers—all uncovered during the renovation—are displayed in vitrines throughout the lobby. In brisk weather, blazes roar in the lounge’s sleek stone fireplaces. In front of them, children play backgammon while their art director parents relax on pillow-strewn sofas, drinking wine. Past-present juxtapositions continue in the rooms and suites, furnished with a mix of European antiques and contemporary pieces; the bathrooms have huge soaking tubs. The rustic-chic restaurant, Panache, in a barnlike room with hand-hewn beams, stands out for its simple Québécois interpretations of seasonal foods: tender venison rib or hare with yellow beets cooked en cocotte.
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From Food & Wine , DEC 2004
The boutique hotel Auberge Saint-Antoine, in the Old Port, got its start in 1687 on land deeded to fur traders; an 1822 stone warehouse is part of the property. An expansion last year added 64 streamlined, taupe-toned rooms to the original 31, all with enormous feather-top beds and bathtubs big enough to float a barge....MORE
Congratulations to Mei Lin, winner of Top Chef Season 12.