Rex

It might be name after a the french play, since the restaurant has for neighbour a theatre !

Martinik at 30 $ !!! what is it ? Premium Alcool !!! Please Cachaça is worth nothing... max 22$ CDN for 750 ml.

I'll repeat one of my favorite sentence: In a ring, anybody can be a champion for a few seconds, but how many can hold up 12 rounds...

Breakfast at Méliès starts at 8h30 (weekends only) and you can find eggs, omelettes, pan-cakes, crepes, Bagels and salmon, Duck confit, Quiche, Steak... the lounge section opens at 14h for coffees, drinks or a cheese plate with a good bottle of wine... www.cafemelies.com (Sorry, the menu and wine list are not updated...lot's of changes since...)

Hey, if you're ready to get out of NDG, come at Café Méliès. I know, I know... I work there but I have the same problem than you Cook-em-all, I'm always disapointed for breakfast... so I go back at work... Honestly, Méliès is a bargain considering the price, the space and the comfort of the dining room. And the most important, it's excellent (real Hollandaise)

I believe we will need a butcher's opinion !

Try L'Échaudé, great french bistrot, with great wine list at affordable price.

I've tried the filet Mignon, served on it's bone. Excellent piece of meat. Very tender and ''savoureux''. The cooking was perfect. I'd like to know from are friends that work in the kitchen specially with meat, what is the deal with filet mignon with the bone. Isn't that what we call in french Entrecôte but just a bit higher. Under what cut do you find the mignon with the bone (french, english, american ?) Thanks (from a guy that works the front...)

It's my second time at Restaurant À l'OS. I had fresh oysters and scallop in their shell. For the main dish a rack of caribou. To finish, I tried the crème brulée trilogy. Everything was excellent. It's a nice room, with good service. The plates are beautiful. It's a bring your own wine, which I enjoy... With the cheese plate, my dinner cost 76 $. And that's the problem. It's expensive.

I'm all in for the PannaCotta at Brunoise. Topped with a basil coulis and passion fruit. It's delicious !!!

Come on Jason your french is excellent. Your italian I'm not sure...

Surely not us at Méliès !

or from Café Méliès

I was there the same night has you QUANNEUR (I guess, looking at your post date and time) and the rabbit saucage that you describe was râble wrapped in prosciutto and sage with a jus à l'orange. (correct me chopper if I'm wrong) The prosciutto, once cooked brings a lot of salt to a dish... I found it really good... Thanks again to all the team, wonderful place, you'll see me again, for sure !

I guess we could start a new post.... but concerning all that critic thing, YOU HAVE TO READ the latest Gault Millau (french magagzine) of april/may There is a big dossier called "Faut-il manger la critique Gastronomique ?" Cuisiniers, Historiens et Journalistes passent à table