Vogue Hotel Lobby

MONTREAL — Artifact Group (formerly Sageblan) has opened the completely re-imagined Vogue Hôtel Montréal, Curio Collection by Hilton. The evolution of the property also sees a culinary collaboration with acclaimed chef Antonio Park unveiling the highly anticipated YAMA and Café Bazin, a sister to the popular Westmount pastisserie and Banquets by Park.

With a keen interest in how the modern traveller uses public spaces, the design team at Sid Lee Architecture designed the main level creating a more free-flowing layout to allow for ease of movement, enjoyment and an exceptional guest experience.

Upon arrival, guests will be greeted by a new, modern, two-storey glass and steel façade by LemayMichaud, bringing light and energy into the main level and mezzanine. Inside, there are soft, curved Venetian plaster walls, bold art and biophilia to juxtapose the soothing, gradient neutral surface tones. Natural Quebec white-oak flooring plays off bronze accents, sculptural lighting and an extraordinary suspended mirrored bronze fireplace reflecting the action below.

The lobby lounge gives way to an imposing oblong ivory Turkish travertine bar that welcomes guests to YAMA. The restaurant serves breakfast, tempting cocktails, a curated Sake menu and a refined Latin influenced Pan-Asian menu that pays homage to mountain inspired ingredients. Standout items include Akami Tataki with ginger, almond milk and aji verde; Glazed Parsnip with eggplant, dragon fruit, sunflower seed; Pan-Seared Scallop with yuzu, pisco, cauliflower; and Duck Breast with aji amarillo, foie gras and scallion. Additionally, Café Bazin will serve desserts and pastries prepared in the French tradition, all-day bistro fare and coffee. The café will also offer grab-and-go options.

Furthermore, the hotel offers 11 flexible meeting-and-event spaces ranging from 500 sq. ft. to 2,900 sq. ft. and a ballroom that can accommodate up to 250 guests seated for a special event or up to 350 cocktail-style. The hotel’s 148 guestrooms and suites, designed by Camdi Design, have an authentically residential feeling. Oversize and airy, traditional king and double rooms range from 450 sq. ft. to 480 sq. ft., and take advantage of the full height windows, grand bathrooms with separate shower and oversized marble enclosed soaker tubs. Amenities include multiple USB ports and easily accessible plugs, a grand built-in desk area and desk chair.

Suites offer premium amenities and living spaces, including spa-like bathrooms and separate living rooms. Ideal for a long weekend or an urban escape, the elegant Apartment Suite features a welcoming living room, fireplace, dining table for up to six guests and a fully equipped kitchen alongside two marble bathrooms. The separate bedroom features a king bed, large workspace and 55-inch television. The Presidential Suite, located on the top floor of the hotel, was designed as a private apartment, and offers a dedicated dining room, fireplace, fully equipped kitchen, powder room, large work space and gracious king bedroom with full size walk-in closet and gracious marble bath with distinct soaker tub. 

“The Vogue has always held a singular place in the hearts of Montrealers and visitors to our wonderful city,” says Gaurav Gupta, managing partner and president, Artifact Group. “We knew the importance of re-creating something that would offer the refinement and flair that discerning guests expect while at the same time evoking memories of a beloved destination. It seems everyone has a wonderful re-collection of times spent here, and we are very proud to partner with chef Antonio Park to offer heightened dining, banquet and room service experiences, revel in the re-invention of public spaces and rooms, and invite everyone to make more memories at the new Vogue.”

“This is a very special partnership that allows me to share my love of fine dining, people and hospitality. Having the opportunity to open YAMA, design meetings and special events with food that drives experiences, and expand the treasure that is Café Bazin is a dream,” says chef Park. “Being at The Vogue allows people to savour the food and enjoy the experience, whether we are sharing Omakase at YAMA, or evolving how meetings, events and room service is catered.  We’re so excited about it.”


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