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When and where: 2010-01-23 - St-Urbain (Le)??

Overall: Value: Ambiance: Service: Food:

Used to love this place (my 1st dinner there was really stunning). But I have stopped going there since it does not live up anymore to its stunning debuts (my two latest meals, there were really unremarkable). For me, not anymore the top bistrot that I was once impressed with.
Comment submitted January 23, 2010
When and where: 2009-11-15 - Club Chasse et Pêche (Le)

Overall: Value: Ambiance: Service: Food:

Dinned there last evening, Friday November 13th at 6pm -Sweetbreads/Gremolata/Artichoke Cooked in white wine, the sweetbreads were flavorfully intensily rich, utterly tasty, perfectly smooth on the inside, nicely crispy on the outside. Accompaniment of gremolata (superbly tasty expertly concocted), a light and vibrant mushroomy porcini reduction, a savourish creamy elegant celery-root purée ...all added an harmonious multiple dimension of tasting experience to this flawless course. - Braised boar/Brussels sprouts/hazelnuts/Caramelized fig Bathed in a very delicious light and flavorful meaty jus (the juice of the braised boar itself), with a light amazing tasty crusty coating on the outside (basically a light elegant cheesy coating), perfect browny texture, ideally tender on the inside. This marvel-to-the-tastebud wonder was a genius workout of amazing flavorful meaty taste with accompaniments that were creatively so well thought: the hazelnuts in there were not just another ingredients to try...they were a perfect harmonious addition to the rest of this course. The caramelized fig was pure genius food work: intensely rich and tasty, it added a great dimension to an already flawless course, a level that is hard to beat. Stunned! Service was world class impeccable (courteous, very accomodating) + ambiance was lively, fun (lots of people on this evening). Find the fully detailed photo & text review on my blog at: http://aromes.xanga.com/716460932/best-tables-of-montreal-le-club-chasse-et-p%C3%AAche/
Comment submitted November 15, 2009
When and where: 2009-11-15 - St-Charles Steak House

Overall: Value: Ambiance: Service: Food:

We dined at Steakhouse St Charles on Friday Oct 23rd, at 7:30 PM: what a havoc! From the skinny dry looking oysters I started with to the rib eye steak that was pale in texture / cheapie in quality (how could that be??), accompanied by tired-looking veggies, Steak house St Charles really disappointed us (too bad, since the staff was great) particularly with a bill, for two, of $200++ (we would have paid approx the same price at awesome restaurants like Le Nantua, le Bonaparte, or Bistro Cocagne!!)......
Comment submitted November 15, 2009
When and where: 2009-09-20 - Laloux

Overall: Value: Ambiance: Service: Food:

On my latest visit (had been there many times but am updating my review with the very latest) there, I had: -seared scallop as appetizer: genius fusion of flavors (this appetizer was pushed to utter enjoyment with multi- dimensional tastes from the amazing sweet taste of the coconut milk to the pineapple sweetness. Amazingly thought and it translated into a superb mouthfeel) -calf liver as main course was savourish, flavourfulm tender, melting in mouth. Laloux is a restaurant that I've known for yrs. Although it's one of my personal favourite tables in Montreal, I must admit that It has sometimes some very high HIGHS and on some very few occasions it's just ok (here, the Ok I am referring to is still very good when compared to lots of restaurants). BUT..in general, it is largely one of the best tables of the city
Comment submitted September 20, 2009
When and where: 2009-09-20 - 8e ciel (Le)

Overall: Value: Ambiance: Service: Food:

It's now called Osco. We started off with Goat cheese for Jannice and fish soup for me: Jannice's goat cheese was impressive: made of the freshest and most elegant portions of cheese my tastebuds could remember of, they had a tender memorable mouthsome. Quality of ingredients and freshness + luxury of the food have always been their forte at this table, and this was no exception. My soup was simply heavenly: although the all-flavorful aromatic soup was no surprise for me (I am used to their always tasty flavorful dishes), it's again in the freshness in high quality elements and ingredients of it all that I was stunned: the soup was impeccably tasty and had there been an access to the sea nearby, I'd bet that it was made of a fish that has freshly been caught and swiftly handed to a talented chefs on the spot..who at his turn had wasted no time in transform that fish into a delicious soup. 5/5 for the goat cheese. Same for the fish soup (only someone with a crooked imagination would have seen flaws in both appetizers!). Then our main courses did hit the table: Jannice had the pork medallions: impeccable in terms of execution (evenly cooked) and tasty. I picked one of their signature dish, the lobster bouillabaise: it was a perfect continuation to the fish soup I had right before -> impeccable freshness of the seafood, top quality of the ingredients (and most importantly: the right choice of ingredients --- so rightly selected that not one ingredient had overpowered another in terms of savors but on the contrary each superbly completed another in a harmonious enhancement of flavors). Impeccable! For the full detailed version of this review, go on my blog: http://aromes.xanga.com/712364743/montreals-luxurious-tables-osco/
Comment submitted September 20, 2009
When and where: 2009-09-20 - Milos

Overall: Value: Ambiance: Service: Food:

While Philinos is my favourite Greek restaurant for food, Milos is top favourite all-rounder Greek restaurant because it covers and balances perfectly well all I like about a restaurant: awesome cuisine, beautiful layout, classy service. The full pack! THE FOOD ========= On my visits there, I had try several fish dishes (always fresh, savourish and very interesting variety of top quality fishes), but had a soft spot for the grilled octopus (Octopus in the hands of a weak chef can be a disaster, and that's how I started to measure the great talent of Milos's chef -> his octopus is brillantly cooked, at perfect tenderness and with a taste that drives your palet happy ;p). I've got to point this out: their seafood is so fresh that you would litteraly think there was a little fishing village right next door..litteraly! DECORATION =========== Beautiful Modern/Trendy/romantic/ Contemporan warm and light colors. SERVICE ======= Very courteous staff with high standards of service. Ask them about anything that's on their menu, and you will be amazed by how precise are their knowledge about cuisine, their menu, food and so on. Mind you, that is what you expect from such high caliber restaurant
Comment submitted September 20, 2009
When and where: 2009-09-20 - Toqué!

Overall: Value: Ambiance: Service: Food:

Quail's starter: The meat so nicely cooked, and sported an impeccable mouthsome. Only reproach is that I found it a bit bland in taste. The accompanied beet caramel was flavorful and very enjoyable. Spiced mayo was fine on it's own but I would prefer it with other meals, not with quail (I tried patiently enjoying the mix of the mayo and the quail...but nah, it just would not fit!). The tomato compote was brillantly executed. Bottom line: I wished the quail on it's own would be more savorish, but overall this was the type of starter that would seduce by it's beautiful presentation (artful!). 2.5/5 Cavatelli/Veal: The veal was impeccable in all respects -> tender, it was all flavorful and very tasty. Served in an elegant large flat snowy-white plate, the presentation was up par with the standards of food presentation at most world's modern upscale tables. 5/5 Jellified pears: Flawless, except for the accompanied dried olive (I see this lately on a lot of modern tables: they love putting that olive as accompaniment on desserts. Might be a popular favourite to some, but I personally do not get this one. It neither enhances my dessert's experiment nor completes it in an interesting way...). I love pears and am fond of their very unique taste. This dessert was a perfect symphony to my love for pears: fresh savourish pear accompanied by an equal delicious intense pear's sorbet. 5/5 You will find my full detailed review on Toque!, on my blog: http://aromes.xanga.com/712355791/montreals-luxurious-tables-toque/
Comment submitted September 20, 2009
When and where: 2009-09-20 - Fou d'Asie

Overall: Value: Ambiance: Service: Food:

Last visit there was in mid july 2009 The appetizer was the salmon: it had a nice texture and was perfectly slightly smoked. The idea of marinating it with brandy kinda left me skeptical at 1st, but once tried, it turned into an interestingly refreshing mouthfeel. But from my various visits there, I would go for their foie gras as one of my favourite appetizers at Chez Queux. As Main course, I went for the roasted duck: superbly roasted with a meat that was tender, cooked to perfection, bathed in an utterly savourish juice. The thyme and wild berries brought the meal to great flavorsome. As a recap of past visits there, our favourite dishes have been the "riz de veau" (amazing) + the chateaubriand (one of the most succulent filet mignon we ever had). I always take the same dessert when I go there: the sabayon & fruits flambées: as spectacular as succulent!! In terms of food, I usually easily spot some weak Vs strong spots here and there on even the finest tables I had the divine luck to seat at, but never managed to do so at Chez Queux: from our personal experiences, their food had consistently been well executed. As for the decor, if you like the old type stone/wood castle-look alike, you'll be a happy camper. Over the years, I've always been afraid that this place would turn into just another tourist trap in the Old Mtl, but up to now it has proven me wrong: I've never been disappointed by their food. It has always been a fantastic dining experience everytime we go there.
Comment submitted September 20, 2009
When and where: 2009-09-20 - Chronique (La)

Overall: Value: Ambiance: Service: Food:

Couple of course Items I had there -> The course of red tuna consisted of a nicely seasoned fresh chunk of perfect pinky texture'd tuna. Really tasty. Same could be said of the nice accompaniments of delicious honey'd mushrooms and the seafood bouillon that came along. The foie gras was ideally seared, was not overwhelmed by any unpleasant fatty feel (something I do regret with most seared foie gras I had at lotsof restaurants) and was on the contrary sporting a perfect delicious taste. Great. The lamb had perfect juicy-ness on the inside, was very tender and yet had the ideal toothsome feel. On top of beeing evenly nicely cooked, it had a nice fresh seasoning smell. Very tasty. The chocolate dessert was a of hit to me (savourishly creamy, rich and flavorful), except for the sorbet that I found a bit too casual /average (still ok though) I just wished that the decor (modest-looking) would live up to the excellent food that I had on that evening.
Comment submitted September 20, 2009
When and where: 2009-09-20 - Mezzanina (La)

Overall: Value: Ambiance: Service: Food:

Philinos is simply my top favourite greek restaurant in Montreal, bar none: here, nothing fancy in the decoration (bit dark/somber), very simple layout but the food shines very high: my 2 favourite dishes there -> -The Kotopoulos Garides (Grilled Chicken fillet + 2 jumbo shrimps): savourish! -Paidakia Arnisia (Grilled Lamb Chops): delicious, tender meat They have great portions of food, and they are all very tasty, brillantly cooked or grilled. Excellent Greek cuisine!
Comment submitted September 20, 2009
When and where: 2009-09-20 - Nuances

Overall: Value: Ambiance: Service: Food:

My appetizer was the "Shrimp tempura": the ground cherry compote added a welcoming sweetness to the freshness of the shrimp. Delicious! I then took the roasted loin of deer: meat was amazingly tender, perfect cooking. The Mashed potatoes that came with it was rich in flavor/utterly savourish. My girlfriend picked the 'Lobster and blue potato salad, vanilla-flavoured shellfish' as appetizer: the salad was delicious with a vanilla flavor that turned as a great idea to enrich the already great smell and taste of freshness of the salad! Perfect symphony of flavors here. She then went on with the roasted scallops: scallops were delicious, but all the huge talent of the chefs could be felt in the amazing braised cauliflower purée and sabayon that completed the meal! We completed with a "Warm Jivara chocolate and gingerbread fritter" for Madame: Impeccable concerto of sweet palate-dropping flavors! And for me: the "roasted pineapple infused with ginger" (where ... for god sake...those or this chef (s) are digging their inspiration from?? lol...those mixtures of divine flavors/savors are truely divine). Here's the proof that you do not need avant-garde cuisine in order to cook amazing food with huge creativity. Genius! Impeccable service, extensive wine list! It took me a while before deciding to go there. Lots of folks kept telling me 'it's a CAA/AAA 5 Diamond Rated' restaurant and that honestly did put me off because the big fuss about award ratings was somehow, in this case, just too much for me. But I am glad I did put that aside and made my way there: truely a great table for haute cuisine ! PS: If you are fond of foie gras, this is one of the best foies gras you'll get in Mtl (went there on 2 other occasions and had the foie gras on each. It was by a long shot ahead of what you usually get on our finest Mtl tables).
Comment submitted September 20, 2009
When and where: 2009-09-20 - Eau à la Bouche (L')

Overall: Value: Ambiance: Service: Food:

Acceuil: 4.5 sur 5 ------------------- Seulement 1 petit ombre au tableau, mais vraiment pas si grave: un couple qui est arrivé après nous a trouvé place avant nous. Pas bien grave, car c'était surement des habitués du resto et on comprend ca...le hic c'est que le Monsieur qui accueillait les gens, dans l'espoir de ne pas nous irriter sans doute, a fait semblant que le 1er couple venait rejoindre des amis...à la grande surprise du couple qui lui a meme répliqué 'des amis..quels amis??"..lol.. Disons que ca fait "amateur".. ca cause un petit malaise inutile pour un resto de si grande renommée. Il aurait pu simplement les placer et ne rien dire. Autrement, l'excellence du service et l'accueil est sans reproche. Repas: 5 sur 5 ------------------- Menu découverte à 2 ($150 x 2 pers) Ici, on est dans la table haut de gamme: des aliments d'une fraicheur inouie, des viandes de grande qualité (Leur canard Bio de la ferme Morgan est un des meilleurs canards qui m'ait été offert sur une table haut de gamme, Idem pour le savoureux pétoncle), des agencements Vins et plats finements étudiés (le canard de la ferme Morgan agencé au Priorat 2003, Galena Domini de la Cartoixa est un exemple de fusion de génie entre une viande et un vin), des cuissons bien réussies (Un gros 5 sur 5 pour la tendre cuisson merveilleusement réussie du canard et du pétoncle que j'ai gouté), des desserts dignes des meilleurs patisseries haut de gamme (le sorbet de banane est une véritable re-définition du sorbet. Une re-définition vers l'ultra savoureux. Le menu Découverte concluait sur un dessert appelé "Amour des Iles" (harmonie hautement bien agencée entre l'exotisme de l'ananas, des saveurs épicées bien pensées, et un caramel au rhum comme on en verra pas deux ailleurs! Simplement éblouissant pour le plaisir des papilles! Rappelez vous que les menus changent régulièrement, preuve du grand répertoire de talents et d'idées de cette cuisine. C'est rare que je conclus sur une telle note, mais je me dois de le faire -> leur chef n'a rien à envier aux Bernard Loiseau (regretté), Alain Senderens, Craig Shelton de ce monde (J'ai eu la chance de gouter à leurs cuisines, et tous ceux qui ont fait de meme savent que là, on joue dans la cour des plus grands...juste une coche en deca de El Bulli ou du Fat Duck! Plus classique dans le cas de l'Eau à la Bouche, mais pas loin en terme de talent!). Pour les amateurs des meilleurs tables du monde, CA DIT TOUT!
Comment submitted September 20, 2009
When and where: 2009-09-20 - Lounge SENS - Hôtel Mortagne

Overall: Value: Ambiance: Service: Food:

Ok, this completed my last July 2009's culinary escapade up north in the Laurentians -> Started off with the seafood medley: although the idea of it is of a very simple casual appetizer, it turned out impressively flavourful and I was stunned by the freshness of each bite of it. Also of great mention: the perfect balance of flavors (no ingredient nor flavor had overpowered one another). Great! As main course, I took the venison loin: perfect tenderness and above all: savourish!! The dish was generous in portion (I was starving on that evening, so there's no better way to measure how generous the plate was..lol!) and came along impressive interesting and refreshing accompaniments: for ie, the homemade papaya was as delicious as exotically unexpected here (in a welcoming way. I truely enjoyed the "surprise/different/not common" homemade papaya accompaniment on that plate. I was less into the zucchini relish although it was well throught and completed the dish flawlessly. We ended sharing a chocolate volcano cake: rich, delicate and succulent! WINES ====== An interesting elaborate choice from several parts of the world. Really nicely thought/balanced/varied (one of those times you have pure pleasure of "decrypting"..lol...a list of interesting and impressive wine choices. Although I prefered the decor of La quintessence (have just reviewed it separately), I might concede that both provide a very solid fine dining experience. It was excellent at Aux Truffes!
Comment submitted September 20, 2009
When and where: 2009-09-20 - Keg (Le)

Overall: Value: Ambiance: Service: Food:

For the price, it's a good affordable steak (always take the rib eye and atother times, the sirloin).
Comment submitted September 20, 2009
When and where: 2009-09-20 - Aurochs (L')

Overall: Value: Ambiance: Service: Food:

I was stunned by the 16oz rib steak I had here: savourishly juicy, spiced to perfection and cooked with a remarquable precision. That cut of meat was so delicious and richly flavorful. Kudos as well to the beef tartare I had right before -> from the freshnes of the meat, to the nice execution of it all, it was a hit! Service was great (courteous and very patient during that diner) + the decor is exactly what I like: trendy/stylish!
Comment submitted September 20, 2009
When and where: 2009-09-11 - Cocagne Bistro

Overall: Value: Ambiance: Service: Food:

I had dined there this past Friday Sept 4th, 6PM I picked the $42 menu that consisted of appetizer+ main course + dessert. Started off with the pan-seared duck liver: nicely pan-seared with a beautiful caramelly-looking enjoyably slightly crusty outside texture. The inside was perfectly evenly cooked and ideally smooth. Kudos to the accompanying shallot chutney: although tiny in portion, it was a mouth-drooling marmalade/jam-alike chutney. Would have preferred the accompanied yellow beans to be warmer but it's really no biggie at all! Delectable! At Main course extravaganza, the braised lamb was served: that was a generous portion of fully flavoured, perfectly cooked (so tender -- on the inside -- that it would slide off the bone effortlessly). The accompanying risotto was very interesting and refreshingly different from my usual risottos: it had some fresh enjoyable crunchy corn seeds, pieces of carrots, a perfect lite creamy consistency with a subtle enjoyable touch of sweetness (there was also what looked and tasted like slices of tamarind. I think this was sun-dried tomato, but they did really taste like tamarind. Those were a well thought addition to that savourish risotto). The risotto was evenly seasoned with amazing little savourish crunchy grains of rice (looked like arborio rice, to me)!! Awesome! Dessert : Pot de crème, hibiscus flower, berry fruits, maple syrup -> Served in a glass, the delectable snowy white cream was a blast! It was covered by the freshest berries I could think of. As if they had been picked up right from the fields, rfaol! Great! 5/5 for the dessert. The decor itself is typical bistro chic, with a simple and yet trendy enough decor. Omnipresence of dark wood, low light, couple of discrete mirrors, some intense-red and intense-lemon green touches here and there. Some nice, not loud-at-all cute balads (some in french, some in English..and it's NOT kitsh music!!) background music. Lovely! My fully detailed review with pictures can be found here: http://aromes.xanga.com/711358238/bistro-cocagne-montreal---friday-sept-4th-1800
Comment submitted September 11, 2009
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