Monday, 13 May 2013

Le Comptoir Charcuteries et Vins

Le Comptoir Charcuteries Et Vins (4807 St Laurent, Montreal)

Located on St Laurent in the Plateau Mont Royal area, this spot has been known for their amazing charcuterie boards, share plates and  natural wines. We made a reservation for the bar and what a show it was! The precision, speed and care the chefs take in making the food is quite enthralling and the passion really shines through in both the presentation and taste of the food. I would definately return the next time I am in Montreal! 


The chef in action!

House Made Charcuterie Platter 
I cannot remember everything we had (should have brought a notebook!) but it included two terrines, two sausages (one with cumin, which was my favourite) and headcheese located in the middle. The housemade mustard was simply divine! A very delicious charcuterie board.

Nordic Shrimp Ceviche + Lardon Ravioli + Shallot Confit & Pine Nuts + Squash Ricotta Puree + Sage 
This was another delicious dish. Loved the rawness of the shrimp ceviche (no lemon or lime added in this one) and it also had an interesting crunchy texture. The ravioli was fatty, nutty which went well with the sweet squash ricotta puree. So many flavours happening. 

White wine braised octopus + potato + chorizo + creme fraiche tartlet
Our favourite dish of the night. The octopus was perfectly cooked, which paired beautifully with the buttery tart, creamy creme fraiche, salty and flavourful chorizo and the soft potato. Absolute flavour explosion, the flavours are very Spanish derived. 

Crispy Pork Belly + Lemon Foam + Apples + Radish + Cilantro 
Well cooked, tender pork belly but overall I thought the dish was good (not great). I wasn't as crazy about the BBQ sauce on the plate nor the foam but the apple and radish was a nice addition. 

Carrot Cake + White Chocolate and Cinnamon Mousse + Carrot Peel Marmalade + Nougat Pine Nut Brittle 
Absolutely incredible! Luscious and moist carrot cake with a perfectly balanced cinnamon mousse (reminded me of icing). The carrot peel marmalade was sweet and bitter and the spongey cake had bits of chewy nougat brittle dispersed throughout. Heaven!

Downstairs Prep Kitchen and Drying Room 

Le Comptoir on Urbanspoon

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