Restaurant Week 2018 2nd edition
September 17th to 23rd 2018
Gustave Restaurant
Gustave sets the table in an understated but fun décor that’s both modern and vintage—a creation of Zébulon Perron. Warmth, intimacy, comfort and conviviality create the perfect backdrop for every festive moment. The eclectic space is matched only by the menu: a culinary exercise that draws on the precious products of our local terroir, and where the timeless methods of French cuisine meet the dazzling flavours of the Mediterranean.
September 17 to 23, 2018
Dinner $45 (3 course meal):
Starters
Smoked mackerel rillettes Capers, Meyer lemon confit, olive crumble
Calamari confit in olive oil citrus, fennel, roasted pistachio crisp
Grilled halloumi, mango sauce vierge, fresh mint, baby aragula
Gnocchi sautéed with escargots and veal jus, smoked gorgonzola, cream, thyme, garlic
Mains
Salmon tartare, fresh and in-house smoked salmon, hand-cut, gremolata, infused oils
Grilled swordfish, salsa verde, kalamata olive oil and lemon aioli
Grilled and roasted beef tenderloin, sauce vierge, olives and chorizo
Farmer’s pork ribs, melted mozzarella, warm gravy vinaigrette, truffle peach, smashed baby potatoes
Griled Atlantic salmon, gaspacho style salsa, Québec lentils, oyster mushroom sauté
Desserts
Quebec strawberry with lemon confit, pepper and red fruit compote, strawberry and basil sorbet
Sugar pie reversed and revisited, dolce de leche Chantilly cream, vanilla ice cream
Crème brûlée with honey and lemon thyme
Chef : Jean-François Plante
Ibérica
Opened in December 2017, Ibérica offers succulent dishes made with certain products directly imported from Spain. Savor typical dishes such as paella, tapas and dulce de leche.
September 17 to 23, 2018
Lunch $30 (3 courses): Choice of starter ( Soup of the day or Tapa of the day or Salad of the day) + choice of main course (Fish of the day or Paella of the day or Meat of the day) + choice of dessert (Churros with dulce de leche or Quebec strawberry soup with xérès syrup or Chocolate ganache, croutons, olive oil and fleur de sel).
Dinner $45 /person ( 4 course sharing-style meal) : Coca bread with fresh tomato, Mallafré olive oil and fleur de sel + Choice of starter ( Fish ceviche or Iberian ham croquettes or Heirloom tomato salad, onions and olive oil) + Choice of 2 items as a main course (Whole fish of the day (Gilthead sea bream or Mediterranean sea bass or Seasonal vegetable paella or Seafood paella or Grilled Cornish hen, garlic and lemon) + choice of dessert (Chocolate ganache, croutons, olive oil and fleur de sel or Churros with dulce de leche)
Chef : Marino Tarares
Le XVI XVI
Restaurant Le XVI XVI focuses on a refined French cuisine, avant-garde, while remaining faithful to the traditions of French gastronomy. It will offer a selection of unique and bold creations, made from Québec products. The restaurant will also feature an original key actor: R1-B1, his robot-bartender.
September 17 to 21, 2018
Lunch $30 (3 courses): Choice of starter (Butternut squash or veal rice and 5 Boreal spices or Scallop, raspberry, rose and tarragon ailloli ceviche) + choice of main course (Gnocchi with toast, wild mushrooms, duck confit or buckwheat, lobster, tile wild rice and artichoke reduction risotto) + choice of dessert (beet pie, buttermilk ice cream and birch syrup).
A glass of wine & a coffee included.
Chef : Joris Larigaldie
Le Beaux-Arts Restaurant
“Every day, I aim to have you discover a simple cuisine that honours the product and encourages local producers, so that you may enjoy a resplendent culinary experience at the Montreal Museum of Fine Arts.”
– Aymeric Halbmeyer, Executive Chef
September 18 to 21, 2018
Lunch $35: Special menu 3 services, details here!
September 22 to 23, 2018
Brunch $30: Special menu details here!
Chef : Aymeric Halbmeyer
Les Enfants Terribles PVM
In the highest restaurant of the city, we can enjoy oysters, fish, pasta, vegetarian dishes in a modern environment.
September 17 to 21, 2018
Lunch $35 (2 courses): Starter (beetroot salad and creamy goat cheese) + Main course (Pan-fried European bar, fennel, zucchini, calabrian butter, feta, basil)
Chef: Simon Laborde
1, Ville Marie Place, 44th Floor – Montréal
Entrance on Robert Bourassa Boulevard
Reservations : 514 544-8884
Les Enfants Terribles Cantine
A new address in the heart of the Golden Square Mile
September 18 to 22, 2018
Dinner $40 (3 courses) : Starter (Beet salad and creamy goat cheese) + Main Course (Cod fish & chips, coriander, sweet jalapeño dressing) + Dessert (Mini pudding chômeur)
Chef: Simon Laborde
SLK RD
SLK RD is inspired by the famous Silk Road linking Asia to Africa, the Middle East and Southern Europe. After many trips, the chefs were able to cook exceptional recipes to surprise the most demanding epicureans.
September 17 to 23, 2018
Lunch $30 ++ (3 courses): Choice of starter ( Soup or Salad (included in the $30.00), Salmon tartare, mango, sambal, avocado (+ $5), Beef koftas, smoked yogurt, lemon, chili (+ $5) Mozzarella di buffalo, burnt onion, mustard seed and celery (+ $6) + Choice of main course (Turmeric spiced chicken, tikka chutney, spiced cauliflower, sultanas or Market fish, zucchini and lemon puree, beets, quinoa and tarragon or Roasted butternut risotto, pumpkin seed, goats cheese and parmesan or Slk Rd Burger, pickles, spicy mayo, red onion chutney) + Dessert (Warm butterscotch and white chocolate blondie, orange Chantilly and peacans).
Dinner $45 ++ (3 courses) : Choice of starter (Scallop crudo: green apple/miso aioli/ginger yogurt/ mango puree.Extra 5$ for tuna, Quail pastilles: slow cook quail/ rose water sent phyllo dough/dry figue/ hazelnut.oeuf mollet.Extra 5$ for 90gr of foie gras.Eggplant salad: goat cheese mouse/ salted dihydrate egg/ courgette.Extra 7$ for truffle shaving.) + Choice of main course (Beef Macreuse : Golden parsnip/ bf-15 potatoes/ pepper sauce. Extra 10$ to change for filet mignon 7 oz.Pan seared salmon: Aqua pazza/chestnut puree/cherry clam / chard tomato vinaigrette..Ravioli: mushroom ragout/ sweet bread/ tomato water/ bacon crumble. Extra 7 $ for truffle shaving.) Dessert (Warm goat cheese cake /long pepper strawberry coulis/ candied nut).
Chefs Oli Harding and Athiraj Phrasavath
Soubois
Bistro du terroir located in an underground forest in downtown Montréal.
September 20 to 22, 2018
Dinner $45 between 6:00 pm and 10:00 pm
Starter (Cucumber cannelloni, northern prawns, grapefruit, mint, horseradish) + Main course (24 hour cooked beef ribs , elderberry BBQ sauce, crispy onions) + Dessert (Chocolate truffle)
Chef: Guillaume Daly