On Montreal Restaurant Bar et Boeuf (Sea Bass & Beef) Chef Deck says:

One of the perks of being a Chef Deck is being invited to try new restaurants in order to do biased reviews. Luckily I’m a man of great honour (like Frank Dux, like put up your dux) and would never review a comped meal. What I do have to say about this reinvented bistro (formerly Wilson) is that the ambiance, menu and prices are fresh, original and decent. They also have a great wine list which is reasonably priced. Another perk is that they got restaurant Le Local`s chef Alexandre Gosselin who is bound to keep things creative, and who introduced a 4 and 7 course taster menu ($49 – $59) with wine pairings ($79 – $109). So eatwellers, I’m gonna leave the reviewing up to you on this one, go with your most discriminating pallets and let me know if you think it’s worth the hoopla!

Food presentation: geometric/10
Price: $8-$22 apps and $17-$30 mains/10
Tastiness: Up to our loyal followers/10

Chef Deck signing out!

Restaurant Bar et Boeuf Montreal Information

500 McGill (corner Notre-Dame), Old-Montreal
Metro: Square-Victoria
Phone: 514-866-3555
Email: info@baretboeuf.com
Hours: Lunch Tues – Fri 11:30 am – 2:00 pm; Dinner Tues – Sat 5:30 pm – 11:00 pm
Payment: Visa, MC, Amex, Interac
Website: baretboeuf.com

On Old Montreal Restaurant Le Local Chef Deck says:

If I was homeless in the city of Montreal I would chose to sleep under the bridge on University corner of William Street. Why you ask? Well for one, there are lots of rich business people to beg from, two I could eat at Cluny’s Restaurant every day for lunch, three I can cleanse in the river, four I could pursue my dream of being an artist at the Darling Foundry, five I could steel the new biki government bikes on William street for transport, and six I could jack people’s meals on the terrace of Restaurant Le Local for dinner! So yes I am a fan of this fine Old Montreal restaurant designed by architects Lemay Michaud. On this particular night we started with escargot and homemade gnocchi which were great, and a beet salad with crispy bacon, breaded poached egg and truffle oil that I crave every night. For the mains we had decent ravioli with duck confit, and a baby calves liver that was thick like a fillet mignon and delicious. Also a fun little tidbit is that the former chef of Leméac Charles-Emmanuel Pariseau has been hired by chef/owner Louis-François Marcotte, and their old chef Alexandre Gosselin is now at the new Bar et Boeuf. So if your ever robbed while enjoying your meal on the terrasse by a fat man, don’t worry because it is just I Chef Deck trying to fill my belly!

Tastiness: 8.44234349/10
Stars you can stock: we ran into the great Mosé Persico, local G-d/10
Price: $5-$20 apps and $19-$31 mains/10

Le Local Montreal Information

40 William. Old Montréal
Payment: Major Credit Cards, Interac
Metro: Square Victoria
Phone: 514 397 7737
Hours: (kitchen open): Mon – Fri, 11:30 am – midnight, Sat 5:30 pm – midnight, Sun 5:30 pm – 11:30 pm
Cuisine Type: Tapas, French, Bistro
Meal Type: Lunch, Dinner
Website: resto-lelocal.com

Chef Deck had a lesson from the grand master mixologist Merlin Griffiths three nights ago in how to get your friends even drunker at dinner parties. The trick seems to be to use Bombay Gin in everything, and to talk until you lose your voice. Thankfully Louis-François Marcotte, Chef/Owner of Simpléchic and restaurant Le Local was the co-host and gave great easy recipes to accompany the fine Bombay Sapphire cocktails. The event was inspiring in that it stressed the importance of proper drink mixing, fresh ingredients, food pairing, and the fact that a good mixed drink can bring your dinner parties to the next plateau.

Chef Deck signing out!

Le Locale Restaurant Information

740 William, corner Queen St. Old Montreal
Phone: 514-397-7737
Hours: Mon – Fri 11:30 am – 12:00 am; Sat 3:30 pm – 12:00 am.
Payment: Cash, Interac, Visa, MC, AMEX
Le Local Website

Food and Cocktail recipes after the jump

 
Rouleau de prosciutto et tomates
12 tranches de prosciutto très minces
1 boule de mozzarella di Buffala coupée en 12 morceaux égaux
6 tomates séchées
1 L de roquette
Vieux balsamique
Poivre de moulin

Prendre unde trenche de prosciutto, quelques feuilles de roquette, 1 morceau de fromage et 1/2 tomate séchee et faire un rouleau avec le tout, Répéter lòpération, arroser le tout de vieux balsamique et poivrer généreusement.

Sapphire Ginger Mint
Glass: Highball or Collins glass
Ingredients:
1½ oz. BOMBAY SAPPHIRE® Gin
3 oz. Ginger ale
6 Fresh mint leaves

Method:
Place the mint leaves in your hand and clap once to open up the flavour.
Add all ingredients to the glass and fill with ice. Stir well to mix the mint flavour through the drink.

Thon saisi, shiitakes marinés
200g de thon qualité sushi
2 c. à soupe de graines de sésame
1 paquet de shiitakes (100g)
2 c. à soupe de vinaigre de riz
4 c. à soupe d`huile d’olive
1 c. à soupe de ciboulette
2 c. à soupe de sauce de soya ou tamari
2 c. à soupe de mayonnaise assaisonée de wasabi

Dans une poêle très chaude, saisir le morceau de thon sur tous les côtes durant 2 minutes et retirer celui-ci du feu, l’enrober de graines de sésame, sel et poivre. Dans le même poêlon, faire sauter les champignons que l’on aura préalablement équeutés et coupés en lamelles. Déglacer les champignons avec le vinaigre de riz et la sauce soya, ajouter de l’huile d’olive, la ciboulette ciselée et poivrer le tout. Dans une cuillère chinoise, mettre une fine tranche de thon et quelques champignons marinés sur le touté. Garnir de graines de sésame et d`un goutte de mayonnaise au wasabi.

Sapphire Ultimate Martini
Glass: Chilled martini glass (medium size)

Ingredients:
1½ oz. BOMBAY SAPPHIRE® Gin
Dash Martini® Extra Dry Vermouth
1 Olive pitted and un-stuffed or 1 Large lemon zest

Method:
Fill a mixing glass to the brim with ice. Splash over the vermouth, stir once, strain the excess liquid leaving the ice in the glass. Pour over the Bombay Sapphire, stir carefully but rapidly for 20-30 seconds, until ice-cold. Fine strain into the chilled martini glass. Garnish with either one olive on a pick, or by twisting the lemon zest over the surface of the drink to release the oils, according to taste.

Garnish:
Classic 1 x Olive – pitted and preferably un-stuffed
Twist 1 x Large lemon zest
Gibson 2 x Silver skin onion (cocktail onion)
Franklin 2 x Olives – pitted and preferably un-stuffed
Twelves 3 x Olives – pitted and preferably un-stuffed
Dirty 1tsp of Olive Brine from the jar & 3 x Olives
Dickens No garnish (no olive or twist)