Lesley Chesterman's favourite Montreal restaurant dishes of 2018 - most popular restaurant pasta dishes

You 've really ordered hundreds of dishes this year, consumed and analyzed, and every bite has the hope of eating something extraordinary, spectacular --dare I say it —epic.
The truth is that you will be lucky to get something delicious and more often you will get something good.
Not every Netflix series is a winner, not every friend is a breeder, and not every red wine goes with red meat.
If everything is good, then this over-used adjective loses its meaning.
To really enjoy the spectacular view, we need mediocre people, the former is a mile heavier than the latter when it comes to restaurant meals.
But when you touch your eyebrows
How exciting the dish is!
So, what makes a dish with high quality ingredients in the first place, then skilled cooking
Balanced seasoning and interesting texture. Well thought-
No accompaniment is the key, and with the appearance of clichés, the beautiful presentation attracts the eyes before the taste.
Creativity is not a must, but it usually results in higher scores when it is added to the equation.
Surprisingly, vegetable dishes and cocktails were the most competitive categories in 2018, but also the ones that received the most attention --
Overall, this is an unexpected mix of flavors and a showcase of the Art section.
The foie gras is back to life, burrata is still the choice of cheese, and the desserts are particularly delicate --
It was only a few miles from yesterday's wet and cold tartare and cheesecake.
There is almost no pork on the Montreal menu, and guinea hens, quail and rabbits seem to be relics of the past --
It's a pity that all the meat is delicate and local.
But what we're seeing now is dishes with so many elements that the old meat/starch/vegetable trio is disappearing into the memory bank.
You may see hummus rather than potatoes these days, and in a large salad a Tartar man plays very little and replaces butter sauce with seasoned yogurt.
The dishes are either bold, have an ingredient in the spotlight, or are picky because the taste and style are mixed together and the result is surprising.
With the influence from all over the world, eating out is more of a discovery night than ever before.
Among the restaurant dishes I 've tasted this year, there's something that makes me think, makes me crave more, and when no one looks at it, lick my plate clean.
Bartender amchambaut built "cocktails" around Quebec"
Made in order to match the quitif Amermelade with the Quebec gin, the pepper syrup, the Montague petals and the pieces made of dried raspberries.
This definitely sets the standard for the next spectacular meal.
The tasting menu includes delicious carrot cake, carrot chips, carrot sauce and cream ice cream.
The cake is thick and wet, and the other carrots taste good.
The best way to start dinner is a plate of dipping sauce and salad and hummus.
Walnut red pepper salad, lemon beet salad, tahiny and pomegranate eggplant, tchoutchouka-
Slow sauce with a little green pepper and lots of tomatoes
Cook into a smooth dip
Greedily sucked in, as well as homemade rolls and the triangle of Sephardic --
Jewish mofletta pie.
The appetizer rabbit rillettes of Themenu comes with fans of beets, hazelnuts and pickled onions.
Rillettes are meat, shiny and fat enough to keep them consistent in dispersion.
The accompaniment remains simple and makes the human shine. Superb.
The most beautiful dish on the menu
One of the most delicious food
It is a mosaic of red beets, pears and hazelnuts, as well as mint leaves and petals arranged on a small piece of foie gras cream.
Not only is it beautiful, but it is cleverly conceived, and all the ingredients are magically paired with the sweet liver.
The camesupremely silky mousse de foie de volaille, also from the liver category, is equipped with fermented elder wood and purple clover (Grass Wood leaf ).
It comes with a basket of perfect country bread, which is also used-house.
Talk about your classic dishes in the case of a reboot
The ethereal mousse is light and rich in taste.
The "pallotte cacio e uova" described by the waiter as Meatless Meatballs is a tour.
This mix of breadcrumbs, eggs and Parmesan cheese is not only because the dumplings are so delicious, but also because the vibrant tomato sauce has the ideal porridge --like texture.
Put a big tomato on the small plate and put it on the homemade ricotta cheese bed, which is one of the best.
Tomatoes are seasoned with honey, oregano and peanuts.
It's a strange combination, of course, but how delicious.
The taste is subtle and the texture is interesting.
The heir tomato salad is made with little basil, kombucha and Feida cream.
Every mouthful of tomatoes is covered with Sumai. the taste is ripe fruit, but the taste is still strong.
Spice adds such an original touch.
I still dream of a hot Pata Brava with a scoop of homemade mayonnaise and another scoop of tomato/garlic/smoked red chili sauce. So good!
The spinach risotto, with shrimp, Allie and Parmesan cheese, stands out.
The rice grains are emerald green with a large number of shellfish dotted with a layer of fresh herbs and green plants.
Risotto has recently become a dead dish in the restaurant, but this version has revived the classic Italian restaurant.
This year, the ribs are still very popular, and the best I can taste is to glaze the chicken with a barbecue sauce made of smoked tea.
When I picked up the ribs, the bones fell off the meat and left a fork of the most juicy pork.
The accompanying coleslaw is described as "classic", but this version is more refined than any version I have ever tasted.
Sister restaurant in Au Pied de Villon's cabane with inevitable classic pea soup
Outside the menu, present in a large bowl.
In the true Panton style, it is enhanced with a grille of smoked bacon, foie gras and aged cheddar cheese.
Great. I asked for a second bowl-
Extra foie gras.
There is so much food, which is not the smartest choice, but I like it very much.
There is no doubt that the most luxurious dish of the year is the gnucchi, which contains guinea hens, wild mushrooms, foie gras and foie gras lotions.
In addition to the usual Italian avatar, I always like gnocchi, and the mix of textures makes this dish sing.
I 'd be happy to lick the plate clean.
The chives, onions and the quail meat of Halisa are simply amazing.
Imagine the juicy quail meat served with boiled leeks, smeared with velvety hummus wrapped around harissa and we picked it up with a strong pain of homemadeYes!
Chicken bunches are a dish you just want to jump in and roll in.
With velvet chicken sauce, chicken strips, oven-
Grilled tomatoes and crispy chicken skin, the soup is a victory.
There are a lot of beef dishes on site and my favorite is roast beef.
The table was cleaned up with two sauces, one thick peanut butter and the other garlic flavored sauce.
Next is a platter with betel nut leaves of mint, coriander, cucumber, lettuce and pepper, along with vermicelli, peanuts and six spicy beef sausages.
Finally, fill the water container with six spring roll wrapping paper for you to soak, fill and roll.
I always like a hand.
In the restaurant we happily assembled the fat roll and tasted the mix of texture and spring --
Every bite tastes good. Superb.
The feature of "beef/vegetable/pasture" is
Short rib with marble pattern with Bleu d' Lizhen cheese and smooth ranch sauce and misuna leaves and flowers.
The marinated beef is ideal, the texture is meltedin-the-mouth, and.
The blue cheese and ranch provide a delicious flavor, and the green vegetables provide a bitter foil that contrasts with the beef richness.
This part is small so I ate a little for $28.
But due to the strong taste, the size is just right.
Very proficient.
With black garlic butter and a violin head, asparagus spears, cherries, mung beans and homemade potato chips, the deer Willow occupies a high position in a very rich meal.
What impressed me most was the taste of meat and medium cooking.
Little but not dry or tough at all
Such a challenge of excellence.
Two winners of the first place, a pistachio and parsley cake with lemon curd, raspberry and bitter amaro feene.
Blanca, the scent of raspberry sorbet;
Second, strawberry jelly with cream ice cream.
The jelly has a strong taste of height-of-
Season berries and ice cream send me to Kate and Megan in the Royal Box at Wimbledon.
I will never forget the look, taste and texture of white chocolate mousse.
It is decorated with caramel white chocolate pieces, with rhubarb granite on it, and pink little autumn Crabapple on it. this is probably the most exquisite dessert I have ever eaten. Simply amazing.