Four Seasons Hotel Montreal Marks the Season with Easter Brunch, Signature Pastries, and Sommelier Soirées

This April, Four Seasons Hotel Montreal continues to evolve its cultural and culinary programming with a series of seasonal experiences at Marcus Restaurant + Lounge, alongside meaningful moments that reflect the spirit of renewal, celebration, and conscious living.

Blending gastronomy, atmosphere, and intention, the hotel invites guests to experience Montreal not only as a destination, but as a rhythm — one that shifts with the season and lingers well beyond each visit. At the heart of the Golden Square Mile, these moments unfold as part of a distinctly local yet globally attuned way of living.

Easter Brunch at Marcus Restaurant

On April 5, 2026, Marcus presents a special Easter Brunch à Volonté, inviting guests to gather around a generous and refined springtime table.

Served from 9:00 am to 2:30 pm, the experience features an abundant selection curated by Executive Chef Jason Morris, celebrating the freshness and vibrancy of the season. Thoughtfully composed and designed for sharing, the brunch offers a balance of indulgence and lightness, rooted in Marcus’s signature approach to modern dining.

The experience is priced at CAD 95 per adult and CAD 47.50 for children aged 12 and under, creating a welcoming setting for both intimate gatherings and family celebrations. Set within Marcus’s light-filled dining room, the experience captures the energy of a spring gathering in the city.

Brunch à Volonté: A Continuing Ritual

Continuing its monthly cadence, Brunch à Volonté remains a cornerstone of the Marcus weekend experience. Each edition evolves with the season, offering guests a reason to return, whether for festive occasions or simply to linger a little longer over late-morning indulgence.

The next signature edition will take place on May 10, 2026 in celebration of Mother’s Day.

In-Room Indulgence: Pastry Creations

Extending the experience beyond the restaurant, guests can enjoy a selection of takeaway desserts crafted by Four Seasons Montreal and the Marcus pastry team, also available in-room.

Highlights include the Gâteau gourmand saveur passion, carrot and gingembre (CAD 25), a vibrant and layered composition, and the Œuf Grand Cru noisette (CAD 15), featuring dark grand cru chocolate, a flowing caramel centre, caramelized chocolate, and a delicate hazelnut crunch.

Crafted for moments of quiet indulgence, these creations carry the spirit of Marcus from the privacy of each stay to the comfort of home.

Earth Day and a Commitment to Conscious Hospitality

In recognition of Earth Day, Four Seasons Hotel Montreal highlights its ongoing commitment to sustainability and responsible luxury.

The hotel holds a Five Green Key certification, reflecting its dedication to environmental stewardship across operations. This philosophy extends to every touchpoint of the guest experience, from mindful sourcing to energy-conscious practices.

At Guerlain Spa, this approach is expressed through treatments that blend innovation with naturally derived ingredients, offering guests a wellness experience that is both luxurious and aligned with the rhythms of nature.

Celebrating National Wine Day with Sommelier Soirées

On April 25, 2026, guests are invited to celebrate National Wine Day through Marcus’s signature Sommelier Soirées.

Led by Chef Sommelière Alexandra Guay, each evening offers an immersive tasting experience focused on a specific wine region. Through guided exploration and curated pairings, guests are invited to deepen their appreciation of terroir, craftsmanship, and storytelling in every glass.

Designed for both enthusiasts and curious newcomers, the experience offers an intimate and educational journey through the world of wine, set within the vibrant ambiance of Marcus.

With each new seasonal moment, Four Seasons Hotel Montréal continues to shape a modern expression of hospitality — one where culture, cuisine, and conscious living come together to create experiences that feel both elevated and deeply personal.