Lawrence
Lawrence, a finalist for Air Canada’s Best New Restaurants 2011, offers deliciously creative, honest cuisine plus a selection of quality beers and wines, all served in an elegant, relaxed setting. Committed to self-sufficiency, the restaurant supports responsible local agriculture and works closely with the adjacent Boucherie Lawrence.
Air Canada signature experience
Specially created for MTLàTABLE, Air Canada signature experiences celebrate the culinary talent of exceptional restaurants recognized by Air Canada’s Best New Restaurants list, which has been spotlighting the country’s top new dining destinations for 25 years.
Lawrence Signature experience
An eight- to ten-course menu designed especially for wine pairings, in collaboration with Domaine Polisson from October 29 to 31 and Maison Joy Hill from November 5 to 7. The price includes the meal, pairings and service charge. Non-alcoholic pairings will also be available.
| Brassica tartlet, guanciale and mint |
| Crumpet, bone marrow and heirloom tomato |
| Flatbread, smoked beef tongue pastrami and anise hyssop |
| Cantaloupe and habanero broth, lobster and nasturtium |
| Bluefin tuna, bomba rice, smoked herring roe and green onions |
| Multigrain sourdough, foie gras and pepperoncini |
| Halibut, corn and clam soup, chanterelles and smoked eel |
| Blood sausage cappelletti with tomatillos |
| Grilled leg of lamb, eggplant curry, dandelion and anchovy |
| Concord grape sorbet, ginger and purple shiso |
| Berry trifle, olive oil cream and sherry sabayon |
| Chocolates |
Schedule
Domaine Polisson
- Thursday, October 29
- Friday, October 30
- Saturday, October 31
Maison Joy Hill
- Thursday, November 5
- Friday, November 6
- Saturday, November 7
Marc Cohen
Renowned British chef Marc Cohen designed the dining experience at Lawrence, a tasting-menu restaurant in Mile End recommended by the MICHELIN Guide. After earning a degree in mathematics in London, he quickly shifted his focus to fine dining in the United Kingdom before moving to Montréal in 2008. Known for his nose-to-tail approach to meat, Cohen creates seasonal, inventive cuisine that showcases locally raised meats and the best of Québec’s ingredients.
