Vi-Van P.
Google
@delicesrhums for Mtl A Table delivered a beautiful 4-course meal.
Homemade Blini, salmon gravlax, scallop emulsion and young shoots (there is dill, so not my favourite).
Foie Gras Puff Pastry, roasted fig and balsamic reduction (beautifully done with the honey on the fig and rhum!)
Beef Filet Mignon Tartare and Québec oysters, quail egg, arugula, fresh herb vinaigrette (found it a bit roughly cut, so a bit harder to chew and not as delicate in mouth but still tasty. Would have added an onion component to have texture).
Cream of Québec Butternut Squash, roasted flaked almonds, roasted scallops (definitely a winner for me! There was a herbs oil that was added to thos creamy soup. The roasted sliced almonds brought a crunchy element to the dish)
Québec Beef Cheek Confit, paprika, rosemary, mashed potatoes with butter and shallots, glazed carrots and rum flambés. (This cow had a huge Cheek...because it was massive! The buttery mashed had green onions in it, the carrot was cooked in butter with a bit of vanilla sugar? It had such a distinct flavour!)
Poached Black Cod Fillet, wild rice, virgin oil, crushed cauliflower and Romanesco cabbage tops. (It was divine. The black Cod had so much flavour, meaty, flaky and buttery. The cauliflower mashed was smooth and chunky but tender.)
Molten Chocolate Cake, Madagascar vanilla whipped cream, salted butter caramel (omg the salted caramel tied in the heavy molten chocolate cake with the whipped cream)
Québec Apple and Mango Tarte Tatin, maple caramel and mint oil (soooo good, such a big portion! The apple and mango combined couldn't be differentiated as they were cooked down. I couldn't taste the maple caramel but the fresh mint added a freshness to this sweet dish.)
#flavourful #mtlatable #girlsnightout #greatservice #greatchef