The next best thing to eating a great meal, is to talk about it.
Text: Cutter Claire
This year’s participation of Rosélys restaurant set in the Fairmount Queen Elizabeth Hotel to the Festival 20th edition is luminous to say the least, during the most miserable winter ever.
Rosélys’ brigade of chefs, and Guest Ronan Kervarecc, 2-star Michelin Chef of la Table de Plaisance in Saint-Émilion, created a brilliant eight-course menu for the occasion. The place is grand, reminiscent of the golden era, with impressive views of Mary, Queen of the World Cathedral from one window and the historic Sun Life Building from the other. A platinum place that perfectly defines Montreal for a memorable 20th anniversary dinner.
From the first course of Sea urchin in its shell to the Bison carpaccio (Chef Baptiste Peupion), Pressed beets and smoked Karamouska eel, Golden Paris mushrooms stuffed with black truffles (Chef Kervarecc) up to the Locally sourced leg of lamb (Chef Maxime Delmont), every dish was meticulously prepared. The Terre Boréale Delicacies and Mignardises (Pastry chef Jean-Marc Guillot) completed this gastronomic delight. And the service was impeccable (thanks to Véronique).
Chef Kervarecc who admitted his love of the ocean, where he grew up in Brittany, France, has always been his source of inspiration. He created a perfect Smoked Souvenir Lobster with crispy dulse – a dark edible seaweed ‑ and seaweed infused lobster head crémeux (creamy thick sauce). Perfume, texture, only sounds of crashing waves were missing. Hard to keep the pleasure to myself, I think I overheard someone say: I will have what she is having.
Virginia Wolf once said: One cannot think well, love well, and sleep well if on has not dined well. I could not have said better myself
