Le Filet

219 Mont-Royal West Avenue, Montréal, QC H2T 2T2 - 514-360-6060

A fall evening inspired by Nival

This family vineyard in Saint-Louis, just 45 minutes from Montréal, wows with its delicate wines, energy and innovative farming techniques. It offers organic cuvées that are exclusively shared with select caterers and fine food stores in Québec, but everybody wants it! Its pinot noir has particularly eloquent notes, while its whites have people talking. We are proud to highlight their different cuvées on a daring menu that plays with different textures, temperature and flavours.

 

Menu Nival: November 5


*Suggested pairings. Not included in the $83

 

Oyster, Trésor du Large, Yuzu marmalade

Québec sea urchin, seaweed, Lécuyer apple

Oyster, Trésor du Large, beets, homemade crème fraîche, caviar

* Bouche-bée – vidal 2018

 

Oyster, Trésor du Large, Saffron cream, fennel confit

Fried oysters

Oyster, Massawippi miso gratin

* Ces petits imprévus – vidal 2018

 

Seared scallops, St-Paul cider, celery root

* Matière à discussion – vidal 2018

 

Wagyu, miso, Québec salsify, Blanc de Gris farm mushrooms

* Un de ces quatre - gamaret 2018

 

European sea bass, Artisan 360 organic Jerusalem artichoke, parmesan mousse, Missisquoi valley wild cherry sauce

* Les entêtés – pinot noir 2018

 

Mignardises by Masami Waki

A sparkling evening with Auval!

We have the immense honour of serving several cases of the cult brews from this iconic brewery in Côte des Pères in Val d’Espoir, Gaspésie. But book soon because fans of this sour beer will snapping up tables fast. The fresh and tangy cuisine of chef Yasuhisa Okasaki lends itself perfectly to the five brews featured for the evening.

 

Menu Auval: November 12


* Suggested pairings. Not included in the $83

 

Oyster, Trésor du Large, Orange wine, seaweed, yuzu

Oyster, Trésor du Large, Missisquoi valley wild cherry jelly and cucumber

Oyster, Trésor du Large, Jalapeno and maple crisp by Éric Bernard

* Pomace

 

Oyster, Massawippi miso gratin

Fried oysters

Eel and foie gras - Hudson Valley farm

*Espinay

Warm oysters

 

Seared scallops, Balinese sambal, Potton espelette chili pepper

* Aronia                                

 

Smoked sablefish with maple glacée by Éric Bernard, Porcmeilleur bacon, Szechuan pepper

* Trifolium                          

 

Wagyu, miso, Québec salsify, Blanc de Gris farm mushrooms  

* Bière de Garde                 

 

Mignardises by Masami Waki

This restaurant has committed to sourcing most of its ingredients from Québec! That's why it earned the " Aliments du Québec au menu" certification.

 

Book now: 514-360-6060