OYA Oh Yeah! | Tim Cushman @ Maison Boulud
Maison Boulud is an elegant eatery at The Ritz-Carlton featuring upscale French fare & tables overlooking the garden. My top pick for Montréal en Lumière. From start to finish, my experience at Maison Boulud/Ritz-Carlton was a gastronomic explosion of flavours and delights. As part of the Montreal En Lumiere festival, we were treated to the culinary masteries of invited Chef Tim Cushman from OYA and Hojoko restaurants in Boston and New York.
It all started with delectable and sexy entrées such as Kushi oysters combined with Ponzu, cucumbers and watermelon with a Nori beef butter – excellently paired with a Jacques Lassaigne Extra-Brut Les Vignes de Montgueux Champagne from France.
Following this delight came a delicious plethora of sushi and sashimi dishes that would please the most avid sushi fan to the extreme. Salmon-Moromi, Hamachi, Shitake mushrooms, truffles, Uni, Kampachi, oh my, bonzai! While I found the Mojimi mayo torched king crab a little spicy for my taste (although those who like a good kick of fire will appreciate it) the whole was very well paired with a wonderful Takasago sake from Japan.
I was then treated with an amazing Miso and shellfish broth decorated by a lobster mousseline that left me wondering how I could marry her and take her to Las Vegas for a honeymoon. Very well paired with a Sattlerhof Austrian Sauvignon blanc.
As if the above was not enough, I was then served an amazing dish of beef rib eye (aged for 60 days) cooked with sea urchin butter, sesame and truffle grilled mushrooms. The meat was cooked to absolute perfection and melted in my mouth in a dream of flavours. The only thing that I found disappointing was the wine that was selected for the pairing with this fantastic dish. Whereas I would have chosen a red wine, this dish was served with a semi-sweet orange Bressan from Italy; which I found conflicted with the taste and spirit of this dish.
For desert I was enlightened by the idea of combining foie gras with chocolate – a very naughty but so delicious combination that would send any dessert lover to the seventh heaven. This was followed by other wonderful French inspired treats such as surprise apples with calvados, petits fours and madeleines. These were also well paired with a Cossart Gordon from Portugal.
I would strongly recommend both experiencing the mastery of Tim Cushman’s cusine as well as the high standards of the zen and classic Ritz Carlton – Maison Boulud. I would like to highlight that Chef Daniel Boulud was also an important influence to the contribution in making my night fantastic. And finally, I would like to thank the waiters and other staff who were extremely professional, kind, and generous as it happened to also be my birthday 😉 My rating is five stars. Thank you.
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