Jellyfish crudo + charbon
626 Marguerite d'Youville Street, Montréal, QC H2Y 2E4 - 514-303-0908
Helming the kitchen is talented young chef Mathieu Masson-Duceppe, winner of an episode of Chopped Canada in June 2015. He prepares Asian-influenced food for sharing with a modern twist. Crudo et charbon is the flavour duo of raw and the charcoal grill.
This restaurant has committed to sourcing most of its ingredients from Québec! That's why it earned the " Aliments du Québec au menu" certification.
Dates : November 4, 5 and 6
Rockefeller oysters, Porc Gaspor marmalade, cheese curds
Québec halibut crudo, sweet potatoes, tiger’s milk from Rougemont apples
Québec endive and fennel carpaccio, Majestic cheeses from Maciocia, blueberry, maple and ponzu emulsion
Grilled Montpak veal tenderloin, plantain banana gnocchis, Hochelaga oyster mushroom stew
Québec pumpkin pie, Massawippi miso ice cream, oatmeal crumble