Candide
Canadian restaurant · Little Burgundy ·
Farm-to-table tasting menus with seasonal local ingredients
Farm-to-table tasting menus with seasonal local ingredients
"Tucked away just behind the old church, Église Saint-Joseph, and boasting a large terrace that is highly sought after in fine weather, this restaurant opened around 10 years ago in a converted rectory. The interior sports exposed red-brick walls, old parquet flooring, wooden tables made from old church benches, green pleather-upholstered seats and a kitchen counter behind which you can see the chefs at work: the atmosphere is both cool and authentic. The single set menu changes every month to reflect the inspiration offered by the market stalls and the seasonality of the ingredients – all of which are local and carefully selected. This is inventive, modern cuisine, in which every detail is precisely and creatively thought through: grilled broccoli with lemon balm vinegar, pollen and camelina oil vinaigrette; barbecued guinea fowl with apple purée, roast chicken jus and confit shallots." - Michelin Inspector
"John Winter Russell’s food is best described as having a “meat on the side” attitude, but the lack of extra protein doesn’t go amiss. Vegetables are a star here, which means they have to be good to start, and they certainly are. Candide is a prime example of how working closely with local producers pays off in the prepared final dishes — and it gets historical points for its location in a converted church." - Eater Staff
"Come summer, diners can enjoy Chef John Winter Russell’s sleek and seasonal tasting menus just outside the old Little Burgundy church his restaurant Candide calls home. During May, dishes on offer include lobster with fiddleheads; little gem lettuce, ramps, and bottarga; and a dessert that pairs buttermilk, apple, and sunflower seeds. (The terrasse is opening by the end of the month.)" - Valerie Silva
"Candide's prix fixé menu changes monthly, a reflection of chef John Winter-Russell's love of local, seasonal, and temporal cooking at his restaurant on the south side of St. Joseph's Church. Every meal follows the same format: two fixed starters, a choice between two mains, and a choice between two desserts. In summer, Winter-Russell's delicate menu, which is mostly plant-based, might include ingredients like asparagus, radishes, peas, lovage, zucchini flowers, mussels, sturgeon, and pork. The Zen atmosphere and quiet conversations are a natural byproduct of the restrained, elegant food." - Todd Plummer, Isa Tousignant
