Bar et Bouffe 2016

The media launch of the 2nd Montreal Bar et Bouffe was held at the Old Montreal location of L’Assommoire.  The blogger community was out in full force, eager to try the wares of the restaurants participating in this year’s event.

Montreal Bar et Bouffe takes place from April 7 to April 16 at seventeen participating restaurants around the city.  For either 15$ or 20$, you get a cocktail and dish combination. We were lucky enough to get to sample some of the cocktail and food combinations that will be offered.

Duck seemed to be the big star of the event, in almost every single dish!  And we’re not complaining! L’Assommoire was serving a duck tartare with foie gras. The tartare was creamy and rich, the duck meat paired well with the subtle foie gras.

Barraca “Burger de Canard: Oignons caramélisés”

Barraca “Burger de Canard: Oignons caramélisés”

Barraca was serving a duck burger with caramelized onions and figs. It was served on a beet burger bun which not only gave it a unique colour but also a unique taste that went very well with the duck and sweet onions. Definitely a burger worth trying!

Grenade “Cuisse de canard braise: Chou kale, carottes et gingembre”

Grenade “Cuisse de canard braise: Chou kale, carottes et gingembre”

Hands down, the best dish was from Grenade, they’re serving a braised duck leg or a duck salad – depending on the night you go to the restaurant! It was mixed with kale and carrots. The meat was tender and the dish was filled with chilies for a nice little kick. We absolutely loved it paired with their sangria.

Helm “Poitrine de canard fumé: trempette de St-Guillaume fume, salade de figues et de tomates a l’anis et pain roti”

Helm “Poitrine de canard fumé: trempette de St-Guillaume fume, salade de figues et de tomates a l’anis et pain roti”

The duck theme was strong and continued with Helm’s offering of smoked duck breast served on toast with cheese and arugula. The duck was cut thin and draped over the St-Guillaume cheese. It was light and fresh and a nice way of serving duck

Huis Clos “Croquettes de canard”

Huis Clos “Croquettes de canard”

Huis Clos was serving a duck croquette with a foie gras mousse. The croquette was crunchy, with a thin coating, and the inside was tender and full of flavour. The mousse was a nice compliment to the crunchy exterior of the croquette.

Mayfair “Tartare de canard: 3 bouchées”

Mayfair “Tartare de canard: 3 bouchées”

Mayfair was serving up their duck tartare in spears of endive. The very same we had at their 5@7. The bitter endive and fresh salmon was a nice e combination that we enjoyed!

Notkins Oyster Bar was of course, serving oysters, prepared in two ways, one was like a deviled egg, lending a creamy moth feel to the oyster and the other with a simple topping that was light and fresh. Both were lovely.

Grenade “Cuisse de canard braise: Chou kale, carottes et gingembre”

Grenade “Cuisse de canard braise: Chou kale, carottes et gingembre”

Other participating restaurants were also at the event but we didn’t have a chance to try their dishes. But we can’t imagine any dish being more delicious than Grenade‘s braised duck salad! You have until April 16th to take advantage of these great pairings so make the most of Montreal’s Bar et Bouffe and see which of the 51 pairings you like best.

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