XO Le Restaurant, Montreal
Type of cuisine: Upscale Fine dining (European)
Dinner on Friday March 19th, 18PM
Picked the multiple course tasting menu.
More on this in my web blog's fully detailed review with photos:
Couple of menu items sampled from it:
-Oyster in Soya jelly, Cucumber emulsion & Saké
The dominant fresh enjoyable flavor of the cucumber emulsion came through nicely on this course. That foamy emulsion was remarquably airy, refreshing and was topping a visually appealing dice of Soya gelé in which was inserted a meaty piece of delicious fresh oyster. At the bottom, couple of thinly minced morsels of beets that were fresh and tasty. Excellent
-Shrimp, Razor clam, Compressed melon, Jicama, Pomegranate lemon grass granita, Ginger Yogurt Spuma
First, the citrus granita was a Hit: decadent, delicious! Then the emulsion of yogurt: extremely tasty and of impeccable freshness.I liked the inpirational touches found on this food item: for example, some discrete pieces of cuted radish paired with the yogurt turned out to be perfect tastebud wonders.The chunks of shrimps were nicely boiled and kept a perfect depth of flavor.
-Charlevoix veal tartare, poached calamari, pumpkin seeds, Chorizo smoked mackerel, veal tongue:
Impeccable freshness of the veal, a fantastic tartare, exceptionally tasty with skillfully balanced flavors: not one hint of overpowering flavors, evenly spiced. The poached calamari was flawless, same could be said of the Chrorizo smoked mackerel and decadent veal tongue.
-Organic Salmon confit, Pan-Seared foie gras, Salsify purée
Excellent fresh salmon with an impeccable pinky-ness to it, nicely cooked (sous-vidé), deep in flavor. Topping the salmon was a piece of foie gras that kept it's perfect enjoyable livery flavor, perfect bouncy seared surface and flawless meaty mouthsome. Salsify purée was tasty.
-Gaspor Pork, Sweet potato gnocchi, black garlic purée
The pork had an ideal tender mouthsome and oozed of an enjoyable porky depth of flavor.
succulent. The sweet potato gnocchis were tasty and well cooked. The black garlick purée was sublime.
-Guinea-hen, Morels, Black Truffles
Excellent fresh tasty black truffles (came from Italy's region of Alba). Amazing earthy taste and flavors and as with all previous dishes: very well balanced/harmonious. The meatiness of the fowl and it's excepional depth of flavor were remarquable. What's even more remarquable about this dish is how classic flavors were brought up in a daring/re-juvenating way. Excellent, not only for it's exceptional daring amazing tasty-ness but also for it's inspired touches: the fowl's meat was stuffed in delicious raviolis, meaty and daringly superior in terms of deliciousness. The intense jus beneath was rich and exceptionally tempting. The crunchy fresh green beans were pure genius add-ons to that dish and the fresh chunks of parmigiano cheese were pure tastebud wonders.
-Basmati rice jelly, Apple & Lavender broth, Melon Jelly, tangerine.
Light, refreshing enjoyable salad. Modern in it's presentation and execution (cute little flowers, beautifully disposed fruits). Inventive, exotic and delicious. Very good.
-Ricotta mousse, Pomelo marmalade, Pecan foam cookie, Ivaory Sechuan peppercorn, coriander sorbet - The coriander sorbet was stunning by it's freshness and moving decadent taste. Pomelo marmalade was delicious, and the ricotta mousse was airy, tasty and well done.
Service was world class impeccable, and the decor is elegant, chic and cozy.
In my personal opinion, this is the other top upscale fine dining offering currently in Mtl along Toque!
XO Le Restaurant, Montreal - REVIEW
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