restaurant review: toqué! can't be summed up by a single meal - glass wine glasses
900 Place Jean-Paul Riopelle (near St-Antoine St. )514-499-2084 Tues. -Fri. 11:30 a. m. to 1:45 p. m. ; Tues. -Thurs. 5:30 to 10 p. m. ; Fri. -Sat.
5:30 to 10:30m.
Yes, YesOn, which is essential in the streets of Rice;
$22-direct access to parking at Congrès Palace Restaurant$30;
$48-Main courses$58; desserts $19; seven-
Course tasting menu for $142;
$80-additional wine pairing$105.
My plan is to end the year at a high price in the last review in 2018
At a time when everything from world politics to the weather has left some of us with severe early winter blues, it is full of positive emotions.
I considered several agencies before settling in Toqué!
It is arguably the most delicious restaurant in Montreal.
If the restaurant is created to recover (
Or, as the French say, the restaurant owner)
Spirit, I think cooking by chef Normand Laprise can not only improve my mood, but also my love for food, at this time I am often content with dishes assembled with tweezers
Looking forward, I arrived around 6 on a quiet Tuesday. Co-
The owner, Christine ramachi, greeted me at the door, and Dennis Lemieux's name was my favorite waiter, who offered a menu and a few referrals.
While the sippinga pleasant mezcal-
I read the menu and wine list carefully and thought about how toque was!
The list is only counted for two pages, and now it is 12 pages. Wow!
As for the menu, is there a menu that is as attractive as Toqué!
However, the dilemma is to choose from all the delicious dish descriptions built around the best ingredients in Canada.
When Lemieux came back to the table I told him we were going to tastemenu route —
Start with wine pairing! —
Because I did not blow
Blow my hair dry, put on special clothes and leave the pet at home for free.
Bread just arrived. golden-
Crispy rolls and sunflower bread from Hof Kelsten bakery
We ate a lot before the entertainment. bouche arrived.
Made with raw fluke tablets dotted with green strawberries, it's cute --
Note that it is not very fulfilling, but a good start.
But when we sat there for almost an hour, everything stopped before any food or wine appeared.
When the present dish finally arrived, I felt that my initial enthusiasm disappeared as quickly as what was in the bread basket.
This dish is made with sliced raw scallops placed on citrusy jus, with the same taste, texture and temperature as entertainment food.
Well . . . . . . Tasting menu in the form of surprise
It is not until the waiter sets the plate in front of you that you know what will come.
Then, the waiter rolled up the description and asked you to look down at a dish. In our case, here is . . . . . . Raw fish.
It's not that I have any objections to raw fish, but three people in a row are one of my favorite trout in demberti cuisine.
The oil, potato chips and garlic paste are fresh, smooth and elegant.
In the spotlight, this is the epitome of true toque! style.
So far, a young sommelier has appeared and served us two glasses of wine, including an Austrian wine and a Greek orange wine.
Both are perfectly paired with their respective dishes, but I can't ignore the fact that the wine service is not even close to the awards I 've received here in the past --
Carl Villeneuve award-winning sommelierLepage (
Who must have gone).
Our wine glasses are often empty and the description of the wine is not attractive.
It may be tight, but for these prices (the five-
A glass of wine for $16)
I have more expectations for the sommelier.
Rich cities like us
As the menu continued, I began to wonder where it all went.
The next dish, a piece of foie gras, does not seem to be suitable for tasting the menu, just because the portion size is too large. Toqué!
I 've been immersed in this Quebec specialty food since it opened in 1993 and for this reason I specifically asked for foie gras on the menu.
Human beings themselves are beyond reproach: veins
Free, gorgeous melting and delicious.
But for a lot of foie, a bunch of cranberries, caramel apple slices and a pistachio are really too small to show that it looks dull and dated.
To be frank, I saw more impressive dishes from this kitchen ten years ago.
Happily, the next dish-the juicy lamb Ridge is definitely the winner.
Laprise gave his lamb full delivery and used the best cut in toque!
And the second layoff at his beer shop!
Everyone is gentle.
The taste of the meat is the most beautiful. it is only served with mushrooms, tomato rolls of roman beans and bitter sauce.
But then there was another piece of meat.
A gorgeous work by the Boro central emergency response fund with celery root sauce, salad and Brussels sprouted leaves.
Although I like the meat here, there are too many red meat in two consecutive dishes.
A cooked fish, a bird, pork, a rabbit, and even a vegetarian dish will make the menu more balanced.
Next is a cheese course built around a Muntz goat milk cheeseHélène-de-Chester.
Very nice, especially the gold Man cake that came with it, topped with sea cucumber raspberry mousse, but the hay cream next to it made me a little too close to the farm.
I'm a little dizzy so far, but as a fan of the pastry chefDaniel Mongraw Instagram page, I'm eager to taste his dessert. The pre-
The desserts include white chocolate cream and celery root ice cream with crispy skin, ground cocoa and sunflower seed powder.
I like to celebrate the texture, but orange juice and vinegar revert spins every second when hijacked by an excess of acid.
The main desserts include olive oil cakes, surrounded by blueberry sorbet, chocolate cream, sorbet leaves, lemon curd, lemon egg whites and chocolate "small branches" spread over the Fir
It looks great, but all these little doodles don't matter as a whole.
I took a bite of magnades.
A tart jelly, a chocolate and pecans macaron, and a maple candy --
Before asking for the bill and asking for payment.
Speaking of bills: with taxes and tips, we bought dinner for $542. Ouf.
Now, here's the thing: toque!
This is the most expensive restaurant in town and it has a history and reputation to support this.
However, as the reputation, history and price increase, people's expectations are getting higher and higher, this time
Not as many meals as in the past
The famous Montreal restaurant is not well run.
When I mentioned above that this was my last comment on 2018, I should be more specific: this is my last comment as a restaurant critic for The Montreal Gazette.
My purpose is to share with you the wonderful review of the chef in Montreal that I admire most.
But the reality of the restaurant business is that nothing is predictable.
Anything could happen.
It did it on this special occasion.
My job over the years is to leave the emotion at the door and tell it like it is now.
From my first review in 1999 to this week, that's what I 've been doing.
Being a critic sometimes has a bad side.
My admiration for Toqué!
There is no reduction.
After 25 years of visiting this restaurant, I enjoyed Laprise and the countless epic delicacies created by the staff in the past and now, my love for toque!
Will not be defeated by a mediocre meal.
For this reason, please allow me to postpone the star rating for the last review.
Although critics analyze every impression and every bite, the ultimate success of a restaurant is not a certain dish, even a meal, but the joy it has brought you over the years.
No one gives me more joy and no one makes me as proud of the vibrant food scene of our city as toqüé!
How honored it is to witness so many orgasms-
Yes, low occasionally.
Not only in Toqué!
But all the restaurants in our city.
Dear reader, thank you for your ride with me.