Type of cuisine: Contemporary French
Full detailed photo & text review: http://aromes.xanga....nts-le-newtown/
Started with a fresh small piece of Mozzarella di Bufala, elegantly presented, topped by swiflty fried pieces of tasty cippolini onions. Light and refreshing. High marks to the top quality of this semi-soft cheese. Good.
Princess Scallops, Green apple, Wasabi root - The raw scallops were generous in size, melting mouth tender. The idea of topping them with slices of green apples added a nice contrast of crunchiness and zestyness to the scallops. I am more of a pan-seared scallop fellow, though. The accompanying sorbet of Green apple/Fennel was delish and a smart touch of texture and taste add-on. Good
Foie Gras terrine, caramelized pear purée, almond nougatine - Awesome velvety terrine (quality of the foie gras is remarquable, here) with perfect texture, ideal consistency of the paté. The almond nougatine + delicious caramelized purée added a great kick to the great foie gras terrine and the fresh cinammon flavored complimentary bread is exactly what I look for to accompany such great foie gras. A smartly well concocted food item (all little details coming together so well, bringing harmony and complexity). Very good.
-Black cod, beef cheek ravioli, cauliflower, oysters mushrooms, Hazelnut - The black cod was beautifully seared on top, tender within, tasty and kept it's enjoyable depth of flavors. Accompanying beef cheeks's ravioli was daring/moving in terms of cooking precision and (the ravioli was at perfect al dente mouthsome) and amazing taste (deliciously meaty, rich taste with an enjoyable lightly charred taste). The earthiness of the tasty freshly seared oysters mushrooms was remarquable and tasty. Excellent. A 5 Star dish!
-Roasted duck magret, Jerusalem artichokes, beets and black trumpets - Four beautifully cooked chunks of duck magret with perfect pink inside texture, exceptionally flavorful and daringly savourish as far as tastes go. Ideal mouthsome (great balance between ideal firmness and tenderness). The amazing playful juxtaposition of tastes/flavors went on with the delicious vegetables accompaniments (beets were earthy, of superior quality and exceptionally tasty / artichokes were fresh and enjoyable). Excellent.
They have a mini tasting menu of desserts that I picked:
-Yuzu Cream, Kalamansi Curd, coconut, grapefruit, Thai basil - Moving flavors, concerto of ecclectic tastes.
-Carrot sorbet: Excellent.
-Araguani Chocolate Ganache (flawless, great quality of the chocolate), smoked Vanilla Ice-Cream (moving, refreshing), Caramelized hazelnuts (totally transported to my tender childhood!).
Service was nice. Their sommeliere, Marie-Josée is very efficient. On top of the Great Modern French/North American
fare of Chef Jetté, they are also fortunate to have one of Quebec's most famous Pastry Chefs.
