Maison Boulud, Ritz carlton Montreal – Monsieur Boulud’s top standards of hospitality

Before going ahead, here are the two major links of current web site:
(1)A recap of all my reviews of Montreal’s finest bistrots & fine dining ventures
(2)My 3 and 2 Star Michelin web site



Event: Dinner at Maison Boulud (Ritz-Carlton Montreal)
When: Thursday May 31st, 2012 18:00
Type of cuisine: Contemporary French/ Italian /Mediterranean fares
Addr: 1228 Sherbrooke St. West, Montréal, PQ, H3G 1H6
Phone:  (514) 842-4224
URL : http://www.ritzmontreal.com/en/dining/maison-boulud/
http://www.danielnyc.com/maison_montreal.swf

Food rating: Exceptional (10), Excellent (9), Very good (8), Good (7)

(The review in English will follow) Il est avec Gordon Ramsay (dont l’aventure Montréalaise a coupé court, récemment, au vu de la fin de son association avec ses partenaires d’affaires Montréalais) , l’autre Chef 3 Étoiles Michelin qui mise sur Montréal. Son restaurant, à la cuisine aux inspirations Franco Méditerranéennes, situé dans le Ritz Carlton Montréal,  est désormais ouvert depuis la fin Mai 2012. Point de vue décor, ca vaut le détour : le luxe à la fois  contemporain et classique du Ritz,  en contraste avec le charme chic-épuré et légèrement japonisant de la Maison Boulud m’a beaucoup plu. Dans l’air du temps, comme dirait mon voisin Léo. Aspect cuisine, il est trop tot pour juger, mais je prends toujours la précaution, afin d’etre aussi précis que possible, de rappeler que je ne juge (jugement toujours subjectif, bien évidemment) que les repas que j’ai pu déguster et jamais le restaurant. Car la magie d’un repas réussi, ca demeurera toujours un souvenir impérissable qui ne décevra jamais. Alors qu’un restaurant  peut éventuellement  décevoir, naturellement. Sur ce, l’éxécution technique, lors de ce repas du 31 mai, fut au rendez vous : donc, cuissons réussies, assaisonnements  maitrisés en général (avec un léger petit reproche pour le coté sur-salé de certains plats; à prendre constructivement), harmonie des saveurs. Et du gout, beaucoup de gout du coté viandes. Somme toute, un repas plaisant dans l’ensemble, sans éclats particuliers (excepté pour l’exceptionnel filet de veau), sans ratés non plus. Donnons sa chance à ce tout nouveau restaurant, ou la qualité du service et l’humilité du Chef  Riccardo Bertolino (des années au service des plus grandes tables de Mr Boulud, et pourtant pas une seule once de tete enflée…ah, l’humilité des grands! Fallait le voir écouter attentivement les petites remarques constructives du petit Joe anonymous que je suis. Lui qui a pourtant vu tant d’autres. Voilà un Chef, un Vrai, un Grand! ) servent de véritable lecon de vie: un resto, ce n’est pas que des plats réussis et des égos sur-dimensionnés. C’est effectivement bien plus que ca! On est dans la cour des très Grands, ceux qui prennent rien pour acquis, ceux pour qui le moindre avis compte, ceux qui établiront toujours les standards à suivre.

I wrote, on my review of Bouillon Bilk, that I was not going to dine at a celeb Chef’s restaurant (Ramsay, Boulud were planning  to open  restaurants in Montreal when I wrote that article).  Here I am at Boulud Montreal. I have contradicted myself and feel no  remorse: isn’t life, in itself,  a big contradiction: we live … in order to die. 

Daniel Boulud is, as most already know, the famous French 3 star Michelin Chef which eponymous 3 star Michelin dining  venture (Daniel) is located in NYC.  He has recently opened a restaurant in the Montreal’s Ritz Carlton, Maison Boulud. Most will tell you that you do not visit a restaurant on its first days,
but I have only my own rules to live by so I went paying a visit to what will most likely be considered among Montreal top finest dining ventures (Toque!, L’Européa, La Porte, Xo Le Restaurant, Club Chasse & Peche, La Chronique, Nuances, etc). This web site is dedicated to Montreal finest fine dining and bistrot tables, thus a visit to Maison Boulud’s in YUL.

For us, Montrealers, the Ritz turned into the ‘grande dame’ of classic luxury that generations of Mtlers saw growing, then aging to the point that it  needed some kind of serious revamp. For the past 4  years, they proceeded with major renovations and the new décor of the Ritz (now re-opened since the end of May 2012) pertains to  grand contemporary luxury (with nice classic touches in the mix). Of its time, indeed.  I am usually not a huge fan of grand luxury and will never be, anyways , but I know how to  appreciate it whenever the situation arises and the reno at the Ritz worths a detour I’ll recommend to anyone visiting downtown YUL. This (Maison Boulud’s opening in YUL) will certainly make the news in YUL’s actuality for the upcoming next months since it’s the major YUL’s restaurant event since the opening of Toque’s Brasserie T and Gordon Ramsay’s former and short lived Montreal’s restaurant experience (the restaurant is still opened, but Gordon Ramsay is not their Business partner anymore). Maison Boulud opened right on time for the upcoming June’s F1 racing event in Montreal. Perfect timing as well as ideal location (at walking distance to  downtown’s main attractions).

Menu: Their menu is updated online with the prices. But just as a quick overview, starters range from $13 to $25, main courses from $16 to $37 and there’s a section of the menu dedicated to side dishes (for ie: $9 potatoes,  $13 artichokes).  The menu is mostly composed of French-based classics (for ie, patés, salade tropézienne, supreme de poulet), as well as Italian  fares (porchetta, various pasta dishes, etc), all updated to  contemporary plating arrangements as well as flavor/ingredient combination. And as it is customary nowadays at most restaurants, plenty of local produce (Asperges du Québec, superb local veal)  feature on their menu.

Decor: The interior design  of the restaurant was overseen by reknown Tokyo based interior designers Super Potato (Park Hyatt Saigon, Sensi Restaurant in Las Vegas, etc), known for their ingenious contemporary use of contrasting natural elements  such as the chic wooden floors and tables of Maison Boulud Montreal,  its separator wall  of glass and granite, etc. It’s the warmth of casual functionality meeting with new world chic. The Japanese influence is present: it is strongly influenced by the concept of sabi (elegant simplicity) found in modern Japanese design, adapted here to a decor that is  familiar to our  North American eye. The kitchen is visible from the dining room (a large glass window allowing diners to have a look at what’s going on in the kitchen), a modern bar facing it (a patron said to the Maitre D that she found everything perfect, expect that the bar seemed too small to her. I think it’s a bar of the right size, approx 5 to 6 seats on each of the 4 sides of the squared-shaped bar.  A bigger bar would be out of context, in my opinion).  The dining room itself is divided in several sections, with one in between the bar and the kitchen, others in the far end of the room (the latter offering a more intimate atmosphere ). On their web site, the restaurant seems to feature orange tones. Unless I missed that part (I did not visit the entire restaurant), I observed only comfy beige chairs and a mix of light beige with dark wood alongside earthy tones of granite.

Service: I’m going to do something unusual. I shall write about service before writing about food, because tonight I was touched. Touched by how the service was exemplary on this dinner. For decades, I was tough on restaurants, expecting only their food to be the centerpiece of the overall dining experience. Then something happened about 2 years ago, when I dined at a star Michelin dining venture in NYC (No, it was not Daniel and not Per Se neither). The food was stellar but the service was so crappy that I could not appreciate the food performance at all. Slightly after that sad event, I had my meal at 3 star Michelin Ledoyen. This time, the food experience was not impressive but the Maitre D was one of the best I ever met and I suddenly realized how food was not enough. I felt so great at Ledoyen, perhaps one of the rare restaurants where I felt really at home and years later, when people look at my food ratings of that lunch at Ledoyen and tell me ‘ needless to ask you if it’s a recommendable place’, I urge them to understand that it is not the case at all. That it’s really a special place, and that despite what I perceived as some less enthusiastic food, I still had a great time.   Hospitality can really bring you a long way. The service, on this evening at Maison Boulud, was one of the very best I ever had. It was a perfect balance between casual and formal, and yet very professional. Mr José, my waiter, was not only attentive but at the summum of the art of hospitality. I won’t get into details because I come from  very humble backgrounds and I am not too crazy about royal treatment, but top standards of restaurant hospitality were applied all along this meal. The rest of the staff offered the same kind of perfected service as Mr José. Mr Boulud is obviously not joking when he insisted on his hospitality standards. 

Food:

Porchetta de lapin à la provencale ($16) –Obviously, one of those occasions where the meat of a rabbit can brag about being flavorful and not dry. It came in the shape of a paté (as opposed to the classic Italian porchetta presentation), was well seasoned with, as expected,  plenty of meaty flavor coming from the tasty roast pork element.  It is a starter, so the portion is naturally not big and yet I’d recommend a touch more of the veggies (marinated onions, radish, carrot) elements that accompanied the dish. In the work of the veggies, an aspect so oftently ignored by many Chefs, I could see the great potential of this Chef. I personally found  this terrine’s version of the rabbit porchetta a bit hard to tantalize me, but it might certainly reach out to others (a matter of personal prefs: having grown up in France, anything that  comes in the shape of a terrine or paté suffers from harsh expectations)  6/10

Ragoût d’Agneau, Rapini et Pecorino ($18 in its starter version) – the Chef is Italian (Riccardo Bertolino. Hopefully people close to the restaurant world  in YUL  will do their homework and will shed  more light on him, since there’s a scarcity of infos on this Chef, at the moment of writing) and obviously at ease with his homeland fares, given how the lamb ragu came through without virtually nothing to quibble about: the meat cooked as it should, with proper timing and a thoughtful balance of ingredients. It is certainly not your typical Nonna’s ragu (which I am a huge fan of), but one that is nicely updated to nowadays fine dining standards. Solid points too for the proper doneness of the egg-based Garganelli pasta, and this was packed with lovely flavors. A bit too salty, unfortunately, . 6.5/10

Filet et ris de veau Saltimbocca ($36) – As expected from a Daniel Boulud’s dining venture, the ingredient is taken seriously and the top quality of the veal I was sampling testifies of the latter assertion. Mind you, Quebec is blessed with some of the most amazing veal in the world. But I caught another glimpse of the big talent of Chef  Bertolino:  this Gentleman cooks meats beautifully. I had roman  saltimbocca dish (veal, sage, prosciutto), a simple dish that I tasted on numerous occasions few years ago in  Italy. I can’t compare this version against those sampled in Italy (not the same veal, not the same land, therefore pointless comparison), but there’s little to argue about the favorable rich and tasty nature of this one I had just enjoyed. The filet element reaching excellent levels (9/10 for that Veal filet, so succulent). What piqued my curiosity, though, is the sweetbreads that was part of the saltimbocca dish. In Montreal,  despite the popularity of  the ris, I was surprised  to have found only a handful of amazing sweetbread dishes at most of the leading restaurants (bistrots, fine dining ventures) in town.  To that regard, two tables stood out , in my view: Chef Daniel Lenglet’s Au 5e Péché, which sweetbread preparations (I think Chef Lenglet is one of the few – that I know of – who can truly master all aspects that lead to the cooking of this flesh: preparation, proper cooking technique, better understanding of that meat, etc) have always appeared outstanding to me, followed by my second best ever in town, the Sweetbreads/Gremolata/Artichoke dish I had at Le Club Chasse et Peche. LCCP’s was tastier, but Au 5e Péché’s was better accomplished. Chef Bertolino’s seemed, in my view, not as remarkable as the one that I sampled at Lenglet’s Au 5e Péché  but it was certainly nicely prepared, its consistency  as plump and firm as it should, and the flavor as delicate as only veal sweetbreads are known to deliver.  8/10 for his sweetbread.

Wines: A 16 pages thoroughly constructed classy booklet of predominantly French and Italian wines, with, as well, its share of wines coming from various corners of the rest of the world. There are also Canadian wines on that list. Prices will reach out to all sort of budgets with price tags as low as a $45 for a Telmo Rodriguez, Rueda Basa  2010 (there are plenty of wines in the $40-$60 category: for ie, the $59  Tselepos Moschofilero Mantinia 2010, the $58 Beaujolais Domaine du Vissoux 2010, etc ). On the splurge side (the side that I can only dream about, Rfaol) , you can have a $920 Tenuta San Guido Bolgheri Sassiciaia 1999, a $670 Chateau d’Yquem Sauternes 1993 (375 ml), and  some major names of sparkling wines do feature on that list, too: Champagne Delamotte, Moët & Chandon, Louis Roederer, Laherte frères. There are also several wines available by the glass.  The woman who was my sommelière of the evening is highly knowledgeable (She is not new at this, and she used to work alongside one of Quebec’s most famous sommelières, Elyse Lambert ) and her wine pairings  on this evening  were absolutely thoughtful.

PROS:  The amazing veal filet, the hospitality standards of a Daniel Boulud’s dining venture and the  lovely contemporary setting of the restaurant. A good dining experience is indeed sometimes more than just food.
CONS:  Time will tell. I have nothing to say for now since it’s only in its first week (actually second day, only)

PS: An aside note –> I saw that Chef Marc Veyrat dispenses cooking lessons since couple of days, in Annecy (France). This gentleman, known to many  as the non-official best Chef  of all times (many consider him as even better than Joel Robuchon), will certainly not dispense courses oftenly. It’s actually a rare occurrence to see Chefs of this “high velocity” caliber dispensing courses.  For those who may be interested, this is a unique occasion.  Cours de cuisine, 7, avenue de Chavoires. 74940 Annecy-le-Vieux. marcoveyrat@gmail.com http://www.marcveyrat.fr/en/marc-veyrat.htm

MAISON BOULUD
Overall food rating
: 5/10 Average for what Iam accustomed to /thus do expect at comparable restaurants/dining category. It was their 2nd night only, if I am not mistaken. So they may have improved a lot by now. I have no doubt that this house  will do way better, but I have got to give my personal appreciation of what I have experienced: not bad at all, to the contrary,  tasty food was generally served all along my meal there (be careful with the salt on that ragout, pls), but nothing  outstood neither (yes, the veal filet was something, indeed, and I rated it with the 10/10 it fully deserved…but still, it is a veal fillet and many of us can cook 10/10 veal fillet at home, too).  In your first week, in a new city which patrons you are not familiar with, it’s virtually impossible to please right away. So, the assessment of such a young  restaurant will naturally evolve quickly.                                                      
Overall service rating
: 10/10 Think ‘GRAND’!Very GRAND! On that evening I was there. 
Décor
: 8/10  Class, with very cleancontemporary lines in the décor.   
IMPORTANT: ‘Overall food rating’ HAS NOTHING TO DO with the arithmecticcalculation of all dishes. It is my personal subjective rating of the overall foodperformance  on the specif meal I am sampling  only.

WHAT I THINK MONTHS LATER: I am glad to see that they have vastly improved from their humble beginnings. I do not care about reviews all the time and had not reviewed my last  visit there, but it is true that they are now one of Montreal finest gourmet destinations. Way better than what I experienced on my 1st meal here. What I like with them is that they are not doing great food just for the foodie food bloggers, Lol. No, they also cook great food for every diner, no matter who you are. But again, I am not surprised: even on my 1st visit there, I could feel that they were genuinely interested to get better. Une grand table, indeed. Long live to Maison Boulud! I think they have now found their way.

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Le FILET restaurant, Montreal – The new excitement in town

Event: dinner at restaurant Le Filet
When: Tuesday April 19th 2011, 18:00
Type of food: Modern French-based Cosmopolitan Bistronomy (with focus on seafood***)
Addr: 219 Mont-Royal O, Montreal, QC
Phone: 514-360-6060

URL: http://www.lefilet.ca/

Food rating: Exceptional (10), Excellent (9), Very good (8), Good (7)

For the record, I have gathered a recap of all my reviews
here (this is an easier way to get  to them rather than scrolling the entire xanga web page).

Avec le Bouillon Bilk, voici le vent de fraicheur tant attendu en Ville. Les entrées et plats principaux furent créatifs, et gouteux. Peut etre pas mon dans mon top 10, mais pas loin….et j’y reviendrai!
 
  I am finally resuming with restaurant reviews at  home, following the launching of my Michelin star dinings web site and the memorable trip to San Sebastian in Spain.

I have not abandoned the main mission of this blog: reviewing Montreal’s finest bistrots and fine dining ventures. But as I have already mentioned, I will not lose my time with reviewing generic dinings just for the sake of entertaining my readers. My benchmark in Montreal lies in my Mtl’s & surroundings top 15 best dinners listing. Only a restaurant that can bring something refreshingly different or better will catch my attention, or else why bother?  Which brings me to Le Filet, a seafood-oriented Bistro which opened its doors three months ago, in February. In three months, Le Filet has received a media  attention (web blogs, restaurant review sites, mags, etc) that most restaurants would never enjoy in their entire existence: just do a search for it on the web and you will get what I mean. The latest is not the reason that motivated me  to step foot in this restaurant, though. I had gathered enough reliable informations to believe that Le Filet, at this moment, is bringing what I am seeking for: creative bistro  creations that either stand out or do at least bring some fresh appeal to the Montreal’s bistro scene. A warning: book way in advance if you want to dine there, especially for thurs, fridays, saturdays (this place is already popular).

FOOD:
They do offer tapas-sized courses, too, (very practical, in line with their main purpose: making their food more accessible, affordable)  but I  went for  3   “full” courses :

Marinated sardines, Miso, Radish, leek: a layer of meaty portuguese sardines that were marinated in miso and ginger (very tasty) covered with another layer of some sort of rice-krispies (brings the necessary ‘crunch’ to make the dish ‘multi-dimensional’ with regard to consistency) and radishes (expertly marinated with a sourness that was well controlled and remarkable flavor) . A 7.5 over 10

Crab risotto, asparagus, crustacean jus: My current benchmark for risotto, out of all Michelin-starred and Non Michelin-starred tables that I went dining at, is the one I sampled at Bistro Cocagne on Sept 4th 2009 (a showcase of perfect cooking paired with sublime taste, the only 10/10 that I ever gave to a risotto up to lately, it is the one that was served with the lamb shank dish that I ate and reviewed on that dinner). Recently, during my trip to San Sebastian, another risotto has joined the one of Bistro Cocagne as my personal benchmark for risottos: the one I had at la Cuchara de San Telmo (click here and scroll to the middle of the text), the second only 10/10 I ever assigned to this dish (completely different from the one of Bistro Cocagne but stunning in all aspects: taste, cooking, texture / keep in mind that outside of North America, especially in Italy, Spain..etc, they do not really use the common ‘arborio’ rice that we do use here for cooking risottos, and that leads to a totally different appreciation in textures and taste. The risotto at la Cuchara, for ie, had terrific flavour and vibrant texture ). I have enjoyed many stellar risottos in Italy (If you go there and love risottos, lurk around regions like Veneto and Lombardia just to get some kind of new gustatory reference as far as risottos go ) and all around the globe, but those two have stole the show as far as I am concerned.  Their risotto at Le Filet was nowhere close to the mind-blowing ‘perfection’ (in execution and divine taste) of the above mentioned risottos at Bistro Cocagne or La Cuchara de San telmo, but it was so delicious, well seasoned and enjoyable that I emptied the entire plate. An 8 over 10

Fluke, Japanese plum, wasabi, cucumber: here is a refreshing unusual dish. I picked this dish simply because it piqued my curiosity as I was wondering how the subtle fluke and cucumber would combine with the latent heat / spicy sensation of the wasabi in this version of their own creativity. It turned out that the wasabi was not dominant (good news), that the brown sauce that you see around the fluke’s flesh (this white fish was of impeccable quality) was successful (right consistency, exciting sweet-sour depth of taste). What is in fact a delicious plum-based sauce (the brown sauce) reminded me of my childhood’s beloved tamarind-based concoctions as well. That plum sauce taught me a lot about Chef Yasu Okazaki great talent: I measure the talent of a great Chef by his sense of taste. Nothing less. And my  definition of a great ‘sense of taste” has to go through the taste of your sauces. Some may overlook sauces as ‘simple pools of fatty liquids’, but in reality, sauces reveal a lot about the ability (or inability) of a cook to bring forward brilliant flavors. Recently, when I was at 3-star Michelin Ledoyen in Paris, I knew right from the first sauces that I was sampling that the meal was going nowhere (I kept my cool and was not disgracious in my review of that meal since there is no point to put down people, the purpose here is to constructively share our dining experiences, not to bash for nothing…but what had to be underlined with honesty, was!), and I was right. Creatively well conceived tiny potato chips (they tasted great and were amusing in their mild-sweet kind of mouth feel / that alone was a showcase of unusual brilliant technique and originality in flavors) were topping Chef Yasu Okazaki’s creation. 8 over 10

Dessert was Tres leches, mango, pineapple, coconut – A sponge cake soaked in three different type of milk, topped by tiny cubes of pineapple/mango  and ‘chips’ of coconut. This was ok, a 6 over 10. I am forgiving the low rating of that dessert; Honestly, who really cares about top of the line desserts at a bistro? Sure, bistros like Bistro Cocagne, Au 5e Péché and M Sur Masson have amazed me with some of their desserts, but it would be a mistake to judge an amazing bistro like Le Filet over a simple dessert. Le Filet has way more than that to offer: an inventive cuisine that brings enough refreshing novelty and excitement to the Montreal restaurant scene that it worth great consideration. Loved this place and I shall  go  back.

During my recent visit in Paris (which gave birth to my 3-star Michelin dining web site), I realized that the gap that once existed between Montreal and Paris (with regard to restaurants and food) is not that big anymore. Facts: most of their top bistrots are not that superior to Montreal’s equivalents anymore. Same could be said of the  average restaurants. On the fine dining level, I do not see …..what Chefs at Chateaubriand (in top 15 of S Pellegrino’s world best restaurants), L’Astrance (same), Passage 53, La Regalade…to name a few… could do and that our most talented Chefs like Laprise (Toque!), Navarrette Jr (Raza), Loiseau (Bistro Cocagne), Rouyé (La Porte), Pelletier (LCCP), Juneau (Now at Newtown), Mercuri (XO Le Restaurant), Lenglet (Au 5e Péché)…could not do?? Paris has a big advantage, though,  at the 3-star  Michelin level (especially with restaurants like 3-star Michelin L’Ambroisie that I did review during this trip, in March, to Paris), but Montreal has already a potential 3-star Michelin restaurant, too if Michelle Mercuri”s XO Le Restaurant excels, all the time, at the level of what I found on my last dinner there (click here for that review). With that said, draw no comparison between L’Ambroisie and XO Le restaurant: both are different,  but stellar on their own unique ways.  I know some may not agree with me, perhaps — in part — because of ‘perceptions’, but in facts, and in-the-mouth, what I have just raised is happening. Now, do not get me wrong: I love Paris. It is the City where I grew up, the city that taught me the love of great food and the importance of developing the palate. But times are changing, and places that were not used to be known for their gastronomy are now dominant (for ie, I initially thought that San Sebastian’s cocina miniatura was a product of buzz syndrom but reality was totally different once I got a taste of it), let alone the ‘cosmopolitanisation’ of Parisian cuisine in general (the new generation of their Chefs have a more International (oriental influence in Asian food, for ie) approach that you now see everywhere in North America, Europe and elsewhere). With that said, along with their far dominant 3 star Michelin fine dining ventures, Paris (and France in general) are simply unbeatable when it comes to bakeries, desserts (In Montreal, the local Chefs like Loiseau at Bistro Cocagne or Vachon at M Sur Masson are doing an amazing job with regard to  desserts, but the big majority of the best desserts came oftently from France ‘s Chefs as it was the case with creations from Chefs like Lenglet @ Au 5e Péché, Rouyé @ La Porte, Jerome Ferrer @ L’Europea and other French Chefs as well).

SERVICE:  Superb hosts greeting customers with care. They were all friendly and yet professional and you can see the willingness of doing things properly. At 6PM, when I stepped in, it was half packed (started to be extremely busy about one hour later), so I had time to chat a bit with the waiter about the logo of their restaurant: so, the F for Filet (which means a ‘net” in English) is a clin d’oeil to the net that is on the tennis court facing the restaurant.  Of course, it is also referring to the net of the fisherman (it is a seafood restaurant). Second part of the logo represents a fish, and the dot refers to a tennis ball (again a clin d’oeil to the neighbouring tennis court). And the red/orange tablecloths refers to the “clay” of a tennis court. Amusing!

DECOR:
Urban contemporary interior decoration,  with  marine life’s representations (at the back of the bar and on one of the walls), walls made of steel, some old school wooden chairs (tavern chairs alike / but the overall decor is not old school at all), with black and  clay ‘orange/red. (tablecloths) tones color schemes.

CONCLUSION:
Some original and creative (to Montreal standards) well mastered  flavor combinations and textures were found all along this meal. Chef Yasu Okazaki manages to combine enticing oriental flavors to French cuisine in a brilliant manner. 

*** For those who like meat, you won’t be left aside: they have beef tataki, sweetbreads, duck and other red meats (you can have a look at their online menu).

PROS: Sometimes, when it is different (as usual, relatively to what we have here in Yul), well, it is exciting. And this was the case with the fluke/Japanese plum dish. The risotto was another delicious dish.
CONS: I want the sweets to shine at the level of some of those savouries.
Overall food rating: 7/10 Well, good of course given what we already know about the cooking team at LCCP (their Chef was part of that team). Some might even rate a meal like this higher, since it is refreshingly different (again, to Montreal standadrs), the technique hard to fault on this repast, and the taste not under-looked. This can certainly not be accused of being a boring replica of what we see in town: that dish of  fluke, for eg,  being an exciting dish we do not see in Yul.
Service: 10/10 Lovely service on this dinner

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