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Kitchen Galerie Restaurant

October 25th, 2007 · 15 Comments · Bistro Restaurants, French Restaurants, Market

Kitchen Galerie Montreal, Restaurant

On Montreal Restaurant Kitchen Gallerie Chef Deck says:

They say that good things come in threes like the three musketeers, the three stooges and the three little pigs. My entire life this was something that I wanted to deny because of the fact that I was a four fan, but after goin to Kitchen Gallery I must say that I’ve found a new found appreciation for this odd number (still hate five, seven and eleven though). Chef’s Mathieu Cloutier and Jean-Philippe St-Denis threw out the riff-raff and the overhead to create a brilliant restaurant cooked, served, and bused all by themselves. The food here was top tier and there wasn’t a dish served that disappointed. We started with an amuse bouche of crème of yellow beets that was both refreshing and tasty. For our appetizers we had the fois gras parfais, fois gras poiler with cranberries, oyster on the half shell, and innovative fois gras peau cooked in the dishwasher. For our main course we opted for a seamlessly cooked cote de boeuf for two with a tarragon sauce (huge like Rita Macneil), and melt in your mouth filet of cerf, both accompanied by roasted potatoes and root vegetables. For dessert we ate mother-in-law’s yummy chocolate cake, berrys with crème, and a caramel dried fruit tart. For the price to quality ratio Kitchen Gallery can’t be beat.

Food: 9.0123132/10
Service: Nothing better then being served by a chef/10
Price: Twenty four to thirty two bucks for the 3 course Table d’hôte a person unless you’re an oyster or fois gras junky/10

Chef Deck signing out!

Kitchen Galerie Montreal Restaurant Information

60, Jean-Talon E, corner St-Dominique, Little Italy, Montreal
Phone: 514-315-8994
HOURS: Tues – Sat: 6:00 pm – 11 pm
Payment: Visa, MC, Interac
Cuisine: Bistro, French, Market

Cream of yellow beet, amuse bouche Foie Gras Poêlé, Foie Gras, kitchen galerie restaurant Parfait de foie gras Image Parfait de foie gras Image 2 Oysters Image, Kitchen Galerie côte de bœuf Image, Kitchen Galerie côte de bœuf Image 2, Kitchen Galerie Deer Steak, Kitchen Galerie Kitchen Galerie Restaurant Kitchen Image Kitchen Galerie Restaurant Dessert Image Choclate Cake, Kitchen Galerie Restaurant Dessert Image Kitchen Galerie Restaurant Dessert Image 2 Chefs Image, Kitchen Galerie Restaurant

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  • Priya Bhaskaran

    I agree Chef Deck if you compare price to quality this place is one of the best in Montreal. I couln’t believe how good the food was with big portions for the price. They also have a great wine list with lots of solid affordable bottles.

  • lilmisspoutiner

    Congratulations on the mention in Saturday’s paper. If you ask me (nobody really ever does) you beat Chesty Lesterman knives down. (She stole this restaurant from Sarah M. -her own admission- went slumming and reviewed it herself a coupla weeks ago)

  • http://www.eatwellmontreal.com Chef Deck

    I love you lilmiss….thanks for the kind words

  • http://www.eatwellmontreal.com Chef Deck

    Last night I went and super sized the cote de boeuf for two…this means they cover it with fois gras and truffles.

    Hello

  • claire

    yummy

  • FEDELST

    No question the staff is experienced, the quality is good, and the wine list is excellent….but…. They need to heat the plates, Getting served cold Puree under your fish is unacceptable.

    I appreciate an amuse bouche, but to be given a full portion of Foie Gras Parfait before being served a starter of Foie gras is a bit much… o.k. I appreciate Foie Gras as much as the next guy, and the gesture was more than generous, but, some variation would be nice.

    It was also very upsetting to my wife the fact that every time Jean-Francois would come to the table she would never be addressed, wine would be poured for me first, and despite asking him a question on 2 occasions, she was ignored. Go figure. …

    The Chevre Ravioli with wild mushroom saute was tasty, but the garlic in the sauce and the flavours of the chevre overpowered the mushrooms unfortunately.

    The tartlette of Boudin was nice but the crust was a bit over baked and unfortunately the strong flavour of browned flour overpowered the mild boudin.

    Would we go back… no, but not because of the food, as much as the service.

  • Helen Brunet

    Bonjour,

    Je souhaite faire une réservation pour quatre personnes pour le vendredi 11 janvier 2008 à 19 h 30.

    Auriez-vous la bonté de confirmer s’il vous plaît.
    Merci!

    Helen Brunet, 514-482-9290

  • La Maitress

    OK you have convinved me. I have to take an out-of-towner friend somewhere next week and this is the winner! Will let you know what I think…

  • Natalie B

    The best restaurant in all of the greater Montreal region if you ask me. C’est mon resto préféré!

  • http://www.xanga.com/aromes aromes

    I knew they were very good chefs. But now that they won the 2009 Gold Plates, they will earn a new national visibility. They deserve it and I am confident that they will wont sleep on their new fame and continue with their awesome earthy delicious food

  • airpurifier

    when i go to the restaurant, iam looking for three things and i think everybody does. and this thing are need to consider by the owner.

    1. food
    2. affordability/cheap
    3. ambiance

    ambient scenting

  • airpurifier

    when i go to the restaurant, iam looking for three things and i think everybody does. and this thing are need to consider by the owner.

    1. food
    2. affordability/cheap
    3. ambiance

    ambient scenting

  • diane

    huge as Rita Macneil, not very nice, I would remove
    franchement !!!!

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