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for snail
Post by bailufei
我月底要来蒙城，很想试试蜗牛和龙虾，请问哪家味道好，价格又合适的？具体地址在哪里，电话如果有就更好了。我第一次来蒙城，不知还有十么饭店应该去一试的？
bailufei@hotmail.com
311 Saint Paul E / Montreal, QC / (514) 878-2232
</TD></TR><TR><TD></TD><TD>Everything about Chez L'Epicier is chic - from modern décor to creative, sometimes unnecessarily complex, but always delicious food. This is one of the few good restaurants in Old Montreal, and it's popularity shows. The place was packed on a Thursday night. We had an 8:30 reservation and had to wait for half an hour at the bar. This would be reasonable if we had just walked in, but considering the fact that we made a reservation a month in advance and called that day to confirm, we did not appreciate the wait. When we were finally seated, our waitress was very efficient and attentive, if only she smiled once in a while. The food was very creative and wonderfully presented. There were occasional over and under seasoning flaws, but overall everything was delicious. The appetizer of parsnip puree soup with caramelized orange peel was outstanding. It was an epitome of Chez L'Epicier philosophy - creative modern take on classic French dishes. When done right, the flavors just sing. The snail "Shepard pie" was a very nice dish, but suffered slightly from lack of salt. It was a cool looking vertical creation of pastry topped with snails, topped with mashed celery root, and then parsley puree. The whole thing sat in a pool of parsley and lobster oil. Jason's entrée of beef tenderloin was perfectly medium rare, tender and juicy, though it could use a bit of salt to intensify its flavor. It came with a wonderful carrot galette (like a big carrot latke) and a pot of stewed potatoes. The carrot galette was crispy and bursting with flavor - great way to serve a carrot side dish. My entrée of seared striped bass was served with a rice cake, clams, and a light herb sauce. Under its crisp skin, the bass was very juicy and tender; again, some seasoning wouldn't hurt. The rice cake on the other hand was too salty. Together, they balanced each other out, but more even seasoning would make an improvement. For dessert we shared white chocolate tortellini with salted pistachios, rosemary sorbet and creme anglaise (the dish really came with goat milk, but since that's one of the few things I don't eat, they substituted crèe anglaise). The rosemary sorbert was the best part of this dessert. The tortellini were undercooked and too tough. Dessert pasta was an interesting idea, but the execution was not very successful. In spite of the few hitches here and there, food was interesting and delicious. I don't think we would return just because there are many great places in Montreal with excellent cuisine, cheaper prices, and no wait. </TD></TR></TBODY></TABLE> |
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发表于 2004-12-15 17:58
联邦以国家安全为由勒令两家华人公司关门
别走魁省这条死亡公路
世纪超市本周特价
SSENSE 折扣区低至5折