Poisson Rouge, Montreal

Not a recipe today, but still some delicious food. I went to Montreal last weekend and went to several places to go out to eat. Many restaurants are bring-your-own-booze affairs. You stop by the regional wine store, SAQ Selections or SAQ Classique, pick up a bottle or two of wine at a regular price, take it to the restaurant and drink it with the meal. This keeps the prices lower on your bill and for the restaurant (no liquor license needed, no need to stock wine, etc.).

I highly recommend Le Poisson Rouge. It’s a small restaurant (seats 25ish) with a local feel. The servers are attentive and very friendly. I would definitely return if I had the chance.

Escargots à l’ail et vin blanc at Le Poisson Rouge

Escargots à l’ail et vin blanc at Le Poisson Rouge

My meal began with Escargots à l’ail et vin blanc. It was perfectly cooked. Escargot can easily be chewy or grainy if not fresh or prepared well. These were served in a butter-wine sauce that was delicious mopped up with bits of fresh crusty baguette.

Potage at Le Poisson Rouge

Potage at Le Poisson Rouge

A potage was served after the escargots. A potage is traditionally a thick vegetable soup. There are many variations, this one was built from a potato, carrot and leek base. It’s a simple dish, but very nice. It’s a hearty soup that can be had as an appetizer or just a big bowl of it as a meal.

Carré d’agneau enrobé de fleur d’ail, moutarde thym frais at Le Poisson Rouge

Carré d’agneau enrobé de fleur d’ail, moutarde thym frais at Le Poisson Rouge

That was followed by a rack of lamb in a red wine reduction sauce served with a few green beans and a small serving of potato gratin. (Here is another photo showing the sides served with it.)

Fondant au Chocolate at Le Poisson Rouge

Fondant au Chocolate at Le Poisson Rouge

Dessert was a fondant au chocolat. This was rich dark chocolate with a chocolate sauce. My friends chose the creme brulee a l’orange. I always hesitate to order creme brulee in restaurants because the recipe Kyle posted earlier (with vanilla bean) is so delicious that most restaurants don’t measure up. This one was very good though. The caramelized sugar on top was very impressive–nearly an eight of an inch thick. And the orange taste was fragent but not overpowering.

Creme Brulee a lOrange at Le Poisson Rouge

Creme Brulee a l'Orange at Le Poisson Rouge

Advertisements

0 Responses to “Poisson Rouge, Montreal”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




We have moved!

Thanks for visiting! We have moved to www.thefoodspot.com. Check there for all these posts and more tasty news! Go The Food Spot!

Categories

Safe to Eat Flickr Photos


%d bloggers like this: