I am back home and working on the Switzerland photos and story but as one cannot live on photos alone so I went out to a new restaurant last night: “La mont\u00e9e de lait”. This is a fun play on words as it is the french expression that describes a nursing mother’s milk starting to flow. It began as a cheese place but has now grown up to be a full fledged restaurant.
\nThey offer a seven course menu, which I had, that is chosen by the chef, so each course was a surprise.
\nThe meal started with 2 oysters nestled on a bed of sea salt, one was cold and served with a bit or orange flavored oil, the other was hot and gratin\u00e9ed with cheese.
\nThe second dish was one seared scallop served on a baby octopus salad, some white beans and a chorizo flavored yogurt.
\nThe third course was a plate of asparagus (or do we say asparagi?). On the left were fat white asparagus served warm with an emulsion of foie gras and some morels (to die for!!!) and on the right tiny green ones served with the smallest pieces of golden bread crumbs.
\nThe fourth course was the most controversial one. It consisted of a nice piece of foie gras, served with a dice of seared pineapple, on a pur\u00e9e of the same fruit AND, this is the strange element, pieces of chocolate cookie sprinkled on top. It tasted unusual but good, yet I felt it was a bit disrespectful to treat foie gras this way.
\nNext, for the fifth course we were served stag of Boileau (I thought this was deer). Very dark meet but very tender. It was served with a salad and parmesan slivers and a caper mayonnaise.
\nWe were then offered a choice between a cheese platter or a cooked cheese. We chose the latter which turned out to be a piece of goat cheese ( notice a trend here? I Always choose this dish when it is offered) served on an eggplant pancake, and caramelized onions and drizzled with grape must.
\nThe final course was dessert. It consisted of a wild bay leaf sherbet served with a citrus flavored biscotti and a creme brul\u00e9e mousse. This was refreshing but a bit bland…no color…
\nAll in all a wonderful experience!
\nThe place is small and hard to find but well worth the effort. The address is:
\n371, rue Villeneuve E corner Drolet
\nMONTREAL, Qu\u00e9bec H2T 1M1
\nand the number: 514.289.9921<\/p>\n","protected":false},"excerpt":{"rendered":"
I am back home and working on the Switzerland photos and story but as one cannot live on photos alone so I went out to a new restaurant last night: […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1251","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts\/1251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1251"}],"version-history":[{"count":1,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts\/1251\/revisions"}],"predecessor-version":[{"id":1252,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts\/1251\/revisions\/1252"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}