From November 3 to 13, Montréal celebrates the fifth edition of MTLàTABLE! For 10 days, 150 restaurants across the city highlight signature table d’hôte menus at irresistible prices.
With cuisines that span the globe and encompass tastes and flavours that will surely tantalize the most discriminating palates, this year’s restaurant week is set to impress.
This year Cacao Barry organized a dessert competition among the participating restaurants to come up with an original recipe using their chocolate. Fifteen winners were announced and their creations will be featured on their respective signature table d’hôte menus throughout the week.
L’Atelier d’Argentine: Chocolate Tentacion
Check out Chef Natalia Machado’s “Chocolate Tentacion” (temptation) at L’Atelier d’Argentine. It’s made with white chocolate ganache, caramel crunch and dark chocolate mousse, topped with cocoa dust. This is definitely a decadent way to end your meal at this awesome Argentinian churrascaria.
Les Cavistes Restaurants Bar à Vin: Black Forest Ice Cream Sandwich
Located in the heart of Ahuntsic on the Fleury strip, Les Cavistes is local favourite for their classic bistro fare with a unique Québécois twist, not to mention their award-winning wine lists. Their Cacao Barry competition winning dessert is a Black Forest ice cream sandwich: A beet and cocoa cookie, marinated cherries and chocolate ice cream, candied pecans and Scotch Chantilly cream.
Portus360: Maria’s Cookies and Chocolate Mousse
Perched above the city’s skyline sits the newly opened Portus360 – Montréal’s very own revolving restaurant offering a 360-degree panoramic view of the city. This year, chef Helena Loureiro serves up her “Maria cookies and chocolate mousse verrine”, topped with a sweet squash and cinnamon jam.
Les Coudes sur la table: Chocolate and Hazelnuts
This bistro is a hit in the HOMA nieghbourhood (Hochelaga-Maisonneuve) in the east end of the city. Their seasonal menus are inspired by the best local produce Québec has to offer. Their Cacao Barry winning recipe is hazelnut shortbread biscuits with black chocolate mousse, topped and with praline sauce.
Chez ma grosse truie chérie: Praline Panacotta
Chez ma grosse truie chérie charms patrons with their menu prepared exclusively with Québec products, including, pork, beef, salmon, oysters and mussels. Their wine lists offers bottles from local Québec vineyards as well. The dessert option of their MTLàTABLE menu features panna cotta with Praline, homemade Nutella with foie gras on French toast.
Other winners of the Cacao Barry chocolate dessert competition are:
Chocolat from Mexico, Saskatoon berry, smoked cocoa.
Stout vanilla coffee charlotte, cheese mousse, maple Chantilly, red berries compote.
Chocolate Praline Molten cake.
“All 70% chocolate”.
Chocolate and blueberry fondant with ice cream.
Une photo publiée par Quindici15 (@quindici_15) le 31 Août 2016 à 15h04 PDT
Flourless chocolate molten cake.
Red pepper ganache, spiced crisp, herb ice cream.
Chocolate fondant, kaki syrup, caramelized lychees, Espelette powder.
Chocolate energy bar.
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