Comments on: Kitchen Galerie Restaurant

By: diane

diane — Tue, 08 Jun 2010 19:49:57 +0000

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

By: airpurifier

airpurifier — Wed, 14 Apr 2010 11:14:05 +0000

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

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ambient scenting

By: airpurifier

airpurifier — Wed, 14 Apr 2010 05:14:05 +0000

By: aromes

aromes — Sun, 14 Feb 2010 01:51:41 +0000

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

By: Natalie B

Natalie B — Tue, 28 Apr 2009 22:57:54 +0000

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

By: La Maitress

La Maitress — Tue, 15 Apr 2008 17:07:14 +0000

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…

By: Helen Brunet

Helen Brunet — Tue, 08 Jan 2008 16:33:02 +0000

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

By: FEDELST

FEDELST — Sun, 04 Nov 2007 14:29:19 +0000

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.

By: claire

claire — Wed, 31 Oct 2007 22:54:28 +0000

yummy

By: Chef Deck

Chef Deck — Wed, 31 Oct 2007 17:28:14 +0000

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

Hello