Chef Martin Picard's seven-year-old restaurant deserves all the plaudits it gets, thanks
to his instant classics like stuffed pied de cochon (pig's foot), duck poached in a
can and foie grastopped poutine (the signature Quebecois dish of french fries and
cheese curds smothered in gravy). Recently, Picard has been sourcing his seafood from Eastern
Quebec and the Canadian Maritimes, transforming his place into the city's finest fish
emporium from late spring through early fall.
We loved: Stuffed pied de cochon; duck poached in a can; foie gras-topped poutine; plateaux de coquillage (shellfish plates).
This unassuming newcomer in the residential section of the Plateau Mont-Royal has only 25 seats,
seven of them at a counter overlooking the open kitchen. Co-chefs Jean-François Cormier and
Sebastien Harrison-Cloutier bustle between the single oven and six-burner stove to cook bistro
dishes like roasted Cornish game hen with braised chanterelles and asparagus.
We loved: Scallop carpaccio with micro-cilantro and salmon roe; steak béarnaise for two with sautéed Chioggia beets, carrots, fingerling potatoes and wild mushrooms.
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Restaurateur brothers Hugo and Patrick Duchêsnewho are also behind the relaunched La
Montéerecently debuted this charming wine bar in the Mile End area. Chef Julie Rondeau produces remarkable creations like a salad
with maple-syrup-glazed pork ribs and fingerling potatoes. Bouchonné's enthusiastic
staff will serve virtually any wine on the extensive French- and Spanish-focused list by the
We loved: Fennel salad with air-dried skirt steak; deviled quail eggs for 75 cents a pop.