Restaurant Laloux - Bistro

Restaurant Laloux
Bistro
250, Pine Avenue East
Montreal Quebec H2W 1P3
T: 514 287-9127



		You can view upcoming and passed special events that were organized by Laloux. Recent special event: À la rencontre de Philippe Kubler Thursday, May 1st, 2008 at 6pm Laloux and raisonnance are pleased to invite you to a five-course tasting menu created by Patrice Demers and Marc-André Jetté, with the sommelier Cyril Kérebel, on Thursday, May 1st, 2008. Tasting Menu À la rencontre de Philippe Kubler Amuse bouche Kintet 2006 Seafood salad, fennel, orange, olives, shrimp mayonnaise Riesling K 2005 Foie gras terrine, lemon-pressed pears, chamomile honey, brioche and grilled almonds Sylvaner Z 2005 Roasted Guinea Fowl breast, tarragon gnocchi, blue foot mushrooms, rock shrimp, shellfish emulsion Pinot Gris K 2005 Lychee granita, white chocolate yogurt cream, grapefruit, Campari and hibiscus Gewurztraminer Grand Cru Zinnkoepflé 2005 Chocolate mignardises $95 with wine pairing. (taxes and service not included) Info & reservations : 514 287-9127
		Recent Special Event: Montreal High Lights Festival Special Guest Marc Thuet of BISTRO & BAKERY THUET February 21 & 22, 2008 Laloux kicks off 2008 with a bang as they welcome a very special guest, Toronto’s Marc Thuet of Bistro & Bakery Thuet. Chef Thuet has made a name for himself as one of the most industrious and polished chefs of his generation and has forged tight bonds with Laloux’s inspired cooks and sommeliers. No doubt the fruit of their collaboration will be a delightful coalescence of the flavours that inspire them. Though born and educated in Europe, Marc Thuet considers himself foremost a Canadian chef. Descended from a long line of bakers, he supplies the bread for many Toronto restaurants, all the while manning the stoves at his bistro, fine food store and catering facility. Guaranteed to tug at the heartstrings of all epicureans! Read The Gazette's review of the event here. Montreal High Lights Festival Menu Duo of Norwegian Arctic char and marinated foie gras, quail egg, kinome leaf, ponzu and black truffle drizzle, black pearls Bisque + salpicon of Maine lobster, Thai guava and papaya, bone marrow, soya milk and coconut foam Wild striped bass and braised veal cheek en surprise, purée of salsify and butternut squash, jackfruit ravioli, sea urchin emulsion Labrador wild mint granité Seared medallion of Appalaches red deer, almond crumble, Dossai black cumin yogourt, Port and bitter chocolate sauce, fig confit, Northern Quebec cloudberry + dog rose coulis Candy cap mushrooms delight, pineapple with black truffles, honey and sage gelée, rose and lychee meringue $90, before wine * 140$, wine included * * (taxes and service not included) Reservations : 514 287-9127 Montreal High Lights Festival Photos Photo credit : John Kennedy - The Gazette
		Past Special Events: - Valentine's Day 2008 - New Year's Eve 2007 Valentine's Day Thursday, February 18th, 2008 À L'APÉRITIF - Chicken and sesame lollipops - Sea bass tartar, radish, ricotta and lime ENTRÉES - Cream of French ham soup, Cortland apple, brioche chives and mustard froth - Watercress and endive salad, pickled root vegetables and warm pine nut vinaigrette - Seared scallops, celeriac purée apple remoulade and Niçoise salad - Foie gras terrine, date pulp, clementines, kumquats and almonds FISH - Artic char poached in a shellfish stock, mussels fresh water shrimps, white turnips and Brussels sprouts - Grilled yellowfin tuna, pearled barley ragout with comfit tomatoes, olives fennel, oak and celery leaves salad MEAT - Roasted veal loin, cauliflowers, black trumpet mushrooms preserved lemon, warm vinaigrette au jus - Rack of lamb « à la provençale », parisiennes potatoes with herbs, comfit shallots, carrot purée and truffled jus MAIN DISHES FOR TWO Duck - Comfit duck leg salad with mushrooms, cipolini shizo and yoghurt with herbs - Roasted duck magret, parsnip, green onions yellow carrots, walnuts and long pepper jus Beef - Oxtail terrine with shiitakes, chestnuts and arugula salad - «Côte de boeuf », potato purée, blue leg mushrooms salsifys and « sauce aux lardons » DESSERTS - Desserts tasting platter for two Réservations : 514 287-9127 New Year's Eve Menu Monday, December 2007 - 8:30pm Warm live scallop Mushroom cappuccino Venison tartar Foie gras pressé, clementine jelly, dates and kumquats Roasted almonds and marinated cippolinis Artic char, lobster ragout, white turnips and salsify Apples and radishes Braised short rib from Eumatimi farm, honey mushrooms Spicy tomato ketchup barbajuan Pistachio gauffrette, vanilla cream and orange flower water Cranberry purée and quince jelly 80$ per guest or 120$ with wine pairings (taxes and service not included) Reservations : 514 287-9127 back to top