Tag Archives: Normand Laprise

Toqué

4 Dec

Montreal’s place in the world as a culinary hotspot has everything to do with the amazing chefs and restauranteurs that our fair city is lucky to have. And I would argue that no one has done as much to build the Montreal scene as ‘The Godfather of Montreal Fine Dining’ as per Anthony Bourdain – Normand Laprise. Chef Laprise, previously through Citrus and now Toqué, helped push the use of Quebec produce year round in restaurants and helped developed some of the city’s best chefs including Martin Picard.

With all its accolades and prestige, Toqué has been top of my ‘to-do’ list for a while now but I hadn’t found the time to finally visit…. until recently when I got a reservation for MTLàTable this year. So, my fiancé and I got dressed up and made our way down to the Old Montreal to see if my expectations could be met.

Originally on St-Denis street, Toqué relocated in 2004 to The Quartier International of Montreal across the street from the Palais des Congres. The room itself is refined and much bigger than I expected. The room also feels more vacant. The tables are separated apart enough that you never really feel like there is anyone else around you and the restaurant never feels full despite there not being any tables free. The service throughout the night was impeccable – very professional and attentive. The kind of touches you hope to see in a fine dining establishment and that Toqué does very well.

For MTLàTable, Toqué was proposing a 3 course meal with a couple of options at each course. First up, I tried one of the cocktails they were offering for the occasion. The Adam and Eve – Apple Brandy, cider with clove, cardamome and anise syrup – was excellent. A nice balance of apple acidity, sweetness and the spice notes of the cloves and cardamome.

A little amuse-bouche was provided to start – tuna tartare with fennel seed – as well as fresh house baked bread.

For appetizers, we started with the deer carpaccio topped with marinated squash, oyster mushrooms, walnuts and parmigiana reggiano cheese. Beautiful presentation as one would expect from a restaurant of this caliber. The meat itself was sliced amazingly thin, very tender and flavourful on its own. The addition of the fall veggies, the fresh reggiano and some olive oil really made it pop and provided some nice contrasts of both texture and flavour. A Toqué classic for a reason.

Our other appetizer was stripped bass rilettes served with a bread tuile, dill and kohlrabi. Once again, excellent technique on display. The rillettes, using potato as the binder, were very nicely done with great rich flavour and a nice texture. I really enjoyed how the bass came through so nicely in a dish that I associate more with meat versus fish.

As a main, the duck breast was screaming out to me. Served with roasted squash, black garlic puree, wild rice, pleurotes and herbed jus – the duck was simply exquisite. Perfect cook on it and great flavour. The jus has great depth. I enjoyed the touch of the black garlic as well. And of course, beautiful presentation – one of the best duck dishes I have had.

My fiancé went with the Icelandic Cod served with roasted potatoes, celeriac puree, rabiole, brussel sprouts, romanesco and truffle butter. The cod was beautifully tender and flaky. The lightness of the fish was nicely complimented by the rich puree and the glorious truffle butter. Truffles always make things better!

Dessert kept things going strong. First, a milk chocolate mousse incased in a chocolate ball shell with cacao granola, raspberry jelly and hay caramel. Great depth of chocolate flavour and beautiful presentation again. I liked the jelly being in the center of the ball of mousse.

Our other dessert was caramelized apple jelly served over praline and cinnamon sponge cake, cranberry poached apples, oatmeal and marscapone cream, speculoos crumble and oatmeal ice cream. Lots of elements demanding tons of precision and technique. It was amazing how well the caramelized apple taste came though in the jelly. The poached apples were delicious, the cream was rich and smooth and the ice cream very strong on oatmeal. Tons of fall flavours coming through. Great creative dessert. We also received some little bites at the end – sucre à la creme and some raspberry jellies. Very flavourful and a nice finishing touch to a great meal.

I had very high hopes going in and Toqué successfully met them and then some. Amazing service from beginning to end, wonderful food with high technique and presentation – you understand how Chef Laprise and his crew came to be known as the high-end of Quebec cuisine and how they are able to maintain that level of excellence after all these years. Toqué is a amazing place and we are very lucky to have them here in Montreal.

Cheers!

Toqué
900 Pl Jean-Paul-Riopelle
514 499 2084

Toqué! Menu, Reviews, Photos, Location and Info - Zomato

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