Chez L’Épicier

16 Nov

For my final MTL a Table dinner, I went back to the Old Port to another longstanding member of my “need to try” list – Laurent Godbout’s Chez L’Épicier. About to open a sister restaurant down in Palm Beach, Chez L’Épicier has been a highly regarded restaurant in Old Montreal since its opening. A friend of mine continues to states that one of the best meals of his life has been here. Talk like that has made my visit long overdue. Hype level was high which can be scary when dealing with restaurants. There is nothing worse than overly heighten expectations setting you up for a disappointing experience. In these instances, you just need to go in and have faith that the restaurant can shine through with excellent dishes and a fine touch.

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Pre-starters, we were greeted with a cocktail of maple syrup and apple cider as well as an olive and goat cheese macaron amuse-bouche. Loved the combination in the cocktail – the acidic nature of the cider dull by the maple syrup while keeping the sweetness level strong. The macaron was a interesting idea – I had never had an non-sweet macaron before. My hatred of olives had me skeptical however the use of the creamy goat cheese eased that olive taste which I despite. Very nice level of technique.

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Our first starter was a squash velouté poured over homemade sour cream, onions, squash seed nougatine, parsley juice and brown butter vinaigrette. Cool little presentation element as the velouté was poured at the table over the bowl of accent ingredients. Loved the smooth and earthy nature of the soup and how each extra item brought a nice element to pair with the squash. A perfect fall starter.

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Our second starter was a slowly cold smoked trout filet with a miso and maple reduction, shallot fingerling potatoes and a maple vinegar mousse. Wonderful flaky texture to the trout with a subtle hint of sweetness from the reduction. The mousse was a quirky but nicely flavoured addition and the potatoes brought some more heft to the dish. Very good.

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The first of our mains was a sea bass fillet with herb polenta, lobster juice bouillabaisse and vegetables glazed with water butter. The real star here is the bouillabaisse – if only because the lobster juice overpowered everything else. The fish itself was solid. I am not a big fan of polenta up front so while this one was well done, it didn’t speak to me in any way. The vegetables were good but nothing to write home about (which is ironic as I am writing about them). Overall an okay dish. I feel like the fish should have had more of an impact in this dish.

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Our final main was beef shoulder lacquered with orange and olives served with onion and rosemary butter brandade and reduced juice with Cointreau. Huge winner in my eyes. The beef shoulder was cooked perfectly – to the point where you early had to touch it for it to fall apart. Great richness to the beef and the hints of orange and Cointreau came through nicely. The brandade was excellent as well.

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The first dessert was a carpaccio of compressed apples with tarragon granita and caramelized pecans. Sadly I didn’t get to try it because my friend finished it off so quickly which one can definitely take as a good thing. Loved the concept overall – the tarragon being an interesting addition to apples and pecans.

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The other dessert available was a tempura brownie with greek yogurt cream and white chocolate jelly. The brownie itself was moist and chocolatey – a key for me with any brownie. Personally, while the tempura was well done, I’m not sure how much of an addition it brought to the dish other than texturally. It kind of felt like an afterthought – added at the last minute to make the dish “unique”. I enjoyed the smoothness of the yogourt cream as well as the presence of the white chocolate and strawberries. A solid finish to the dish.

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I had high expectations for Chez L’Epicier and they were mostly met. Very high level technique was visible throughout the meal – the highs were oh so high. However a couple of dishes had a few elements that left us wanting more. Not things that were a big deal but when compared to the rest of the dishes, they stood out more than they should have. All in all, I was quite happy to finally cross Chez L’Epicier off my list. Looking at the regular menu after my visit, I was intrigued enough to want to come back which I suppose is all that needs to be said.

Cheers!

Chez L’Epicier
311 Saint-Paul Est
514 878 2232

Chez L'Epicier on Urbanspoon

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