I should go off on a rant about Donald Trump disrespecting Khizr Khan and his wife but I am going to have to show some restraint. I think if I react to every stupid thing Trump says or does that is all I shall be doing for the next 100 days. I'll have to save them up and do a round up of stupid Trumpisms from time to time.
Instead I am going to finish up that post about our Birthday dinners. Part 1 - Paul's Birthday dinner in New York at Babbo is here. While Paul knew right away what he wanted to do for his birthday dinner I was less sure. I was very busy at work so I didn't have much time for research. I also hadn't been to Montreal for decades so I had no idea what the top spots were. In the end we just figured we would show up and just 'wing it'.
Not the best plan for a special dinner in a top tourist destination.
The day we arrived I had an email from a colleague about some places she thought I should go. She mentioned a place some foodie friends took she and her husband but she couldn't remember the name - did I want her to find out?
The restaurant was called L'épicier and it was located about 15 minutes from our hotel by foot.
I called to see if we could get reservations for my birthday and we were in luck - they had had a cancellation so they put us in.
The restaurant was in a beautiful heritage building and the inside had many of the original walls/floors remaining. The result was a gorgeous setting.
We ordered a cocktail and spent time perusing the menu.
The server brought along an amuse bouche - a black olive macaroon with goat cheese filling.
After struggling with the menu - we wanted it ALL. We decided to order the tasting menu - 7 courses with 5 wine pairings. This was to start an eating adventure or amazing, well-presented food. The portions were small, so you never felt as if you were ready to explode, just enough to give a true sense as to the expertise of the kitchen as they played with fresh, local ingredients.
Marinated zucchini salad, house made feta, basil puree. Served with a Ligurian Vermetino.
Pan seared salmon, white wine sauce, Jerusalem artichoke puree, beans, tarragon. Served with a Burgundy Pinot Noir.