Plavix 75mg Online, Plavix Withdrawal Effects @ Online Paypal Clopidogrel to North America, and the interaction of their techniques and recipes with our local ingredients, North American cuisine is among the most accepting of change and adaptation. It is often focused on local ingredients and may be characterized as fusion. In Quebec, it includes a number of restaurants inspired by traditional French Canadian fare and has strong bonds to French cuisine . Some of the best and most interesting restaurants in Montreal fall into this category.

LA CHRONIQUE

If I had to pick my favourite restaurant in Montreal it would be La Chronique. This little jewel-box of a restaurant, all dark wood and red tones set off with black and white photographs exudes a classic warmth. Chef Marc de Canck is a wizard with sauces and French technique is evident in the well conceived and technically stunning market based cuisine that relies heavily on local ingredients. This is food that emphasizes purity of ingredients and real thought in conception. Portions are generous, the wine list well thought out and the service is always excellent. The lunch menu is a fantastic deal although the food tends to be not as eye-popping as during the evening service. I actually ate here on my wedding day and, for my money, their foie gras on spice bread with poached apricot is one of the top foie gras preparations of all time.

CONTACT

La Chronique

99 Laurier West

514.271.3095

AU PIED DE COCHON

Chef Martin Picard has made a name for himself with his innovative French Canadian inspired cuisine, making liberal use of foie gras and other luxury items combined with oft-discarded ingredients such as liver, tongue and pig’s feet. Au Pied de Cochon features high end versions of local comfort food, such as the excellent foie gras poutine, and the pig’s foot stuffed with foie gras. The seafood is painstakingly sourced and very fresh and the meat dishes are generous and hearty. The space, all wood and brick with nary a tablecloth in sight, is rustic, warm and welcoming.Personally, I think Au Pied de Cochon is a restaurant that gets a little too much hype. Nonetheless, as the finest example of a successful French Canadian restaurant, Au Pied de Cochon is a must-visit.

CONTACT

Au Pied de Cochon

536 Duluth East

514.281.1114

LE CLUB CHASSE ET PECHE

A definite contender for top restaurant in Montreal, CCP serves contemporary fare influenced by a multiplicity of sources with a strong emphasis on technique and presentation . Try the Surf and Turf, a constantly changing take on the traditional steak and lobster tail that might feature kobe sirloin and butter poached lobster tail one day and kurobota pork paired with grilled jumbo shrimp the next. The decor is inventive and does a fantastic job of transforming the low ceilings, tiny windows and claustrophobic rooms of a fur trade-era Old Montreal building into a slick, spacious and seductive dining room. CCP is a real winner and an experience not to be missed.

CONTACT

Le Club Chasse et Peche

423 St-Claude

514.861.1112

TOQUÉ

Toqué is often overlooked by local foodies, perhaps because this Relais & Chateaux member is a step above price-wise than its contemporaries. While it is true that Toqué does not present much of a value in Montreal terms, if you take cost out of the equation it might still be the top restaurant in the city. If Michelin were to come knocking, Toqué would be first in line to be starred for its inventive and rigorous cuisine and the ironclad consistency of chef Normand Laprise’s brigade. It may have lost a little of its soul in moving from St-Denis to its current location in the Caisse building, but this restaurant still delivers. Toqué, with its impeccably professional service,expensive décor, obsessive plate presentations and big ticket prices is in the mold of big name New York restaurants and it compares favourably to many of them.

CONTACT

Toqué!

900 Place Riopelle

514.499.2084

COCAGNE

Cocagne is, in more ways than one, a descendant of Toqué. Not only does it now occupy the same locale in which Toqué became a Montreal stalwart but its head chef is one of Laprise’s former sous-chefs. The accent is on local ingredients, French technique and updated Quebec classics, all of which are treated very seriously. Cocagne is, in my opinion, one of the more underrated restaurants in Montreal and offers great value for the serious foodie.

CONTACT

Cocagne

3842 St-Denis

514.286.0700

LA MONTÉE DE LAIT

This restaurant has been on a rollercoaster for the last few years, moving from its original location on the Plateau (and its Ikea-chic decor) to a big, stately space on the edge of downtown and now back into the Plateau into the space previously occupied by its sister restaurant. Through, the first move, the food actually evolved and, although I haven’t been to the latest incarnation, I am assuming at this point that the kitchen hasn’t missed a beat.  Montée is known for strong technical cooking and clean presentation but the kitchen also produces whimsical dishes that deliver, like tempura salmon fish & chips or pina colada panna cotta with poached pineapple, to compete with more serious dishes like suckling pig with white beans and the legendary scallops with boudin.

CONTACT

La Montée

5171 St-Laurent

514.273.8846

BISTRO BIENVILLE

It was not long after opening that this tiny neighbourhood bistro captured the hearts of Montreal critics and foodies but it still seems to fly under the radar. With room to seat about twenty and an open kitchen, this is an intimate spot but the casual-chic décor stops it form being claustrophobic. The accessibility of the market influenced cuisine is apparent in an abbreviated menu on which the accent is on plates for two such as grilled fish,  game hen or filet de boeuf béarnaise with sides. The staff are friendly , the wine pours freely, heat radiates out of the kitchen and the decibel level in the dining room rises to boisterous levels. Reservations are a must.

CONTACT

Bistro Bienville

4650 Mentana

514.509.1269

KITCHEN GALERIE

Jean-Phillipe Saint-Denis was already a known quantity in Montreal before he opened Kitchen Galerie with Mathieu Cloutier, but it’s fair to say that this restaurant has pushed him over the top. There are no waiters at Kitchen Galerie and the menu, which changes, daily is short and ingredient driven. The chefs take your order, pour your wine and profer chit-chat all while banging out top notch French influenced market cuisine which is simple but immensely satisfying. It helps that the Jean-Talon market is not 50 feet from their backdoor.

CONTACT

Kitchen Galerie

60 Jean-Talon E.

514.315.8994

MAS RESTAURANT

In our very own version of the Paris bistronomique movement, chef Michel Ross closes a very succesful restaurant on the Plateau to re-emerge in Verdun with low overhead, a small crew and great food  at low prices. The resulting restaurant, Mas Cuisine, is probably the most impressive to open its doors in Montreal in quite a while. Elegant food featuring local ingredients, great professional wait staff and a bargain basement wine list all conspire to make this 20-seater a hard table to book. You can get more glamorous in Montreal, but you can’t get a better deal for a great meal.

CONTACT

Mas Cuisine

3779 Wellington

Verdun

514.544.3779