Henri Saint-Henri

***Sadly this Restaurant is Closed***

We are suckers for a small restaurant that isn’t getting a lot of hype; we love feeling like we discovered a little gem! When we heard that Chef Adam Zaitouni was the new chef at Henri Saint-Henri, the place shot to the top of our oh-so-long list of restaurants to try. We were invited to their spring menu launch party and we were more than happy to attend.

Henri Saint-Henri, Montreal Restaurant - BarThe event was fabulous, the weather was beautiful, and the food was delicious! It began on their terrace that sits about 30 people, where oysters were being passed around. The Divas went with the boys from Day Jobs and the Nightlife and Sweet Pea from Montreall, amongst other Montreal media folk. A cocktail was passed around that was literally made for the Divas! It had all of our favourite ingredients in one refreshing summer treat.

“Henri’s Vineyard: Beefeater Gin, lemongrass syrup, lime, crushed cucumber, ginger bitter” 9$

“Henri’s Vineyard: Beefeater Gin, lemongrass syrup, lime, crushed cucumber, ginger bitter” 9$

Henri’s Vineyard was the cocktail of the night and we fell in love! Made with gin, lemongrass syrup, lime, crushed cucumber and ginger bitter, it was sour but with that refreshing cucumber taste that makes us think of long summer nights. Gin is on our short list of loves and we loved this cocktail to pieces!  And it paired so well with the generous amount of oysters that were passed around with lemon wedges.

“12 Oysters: Fresh horseradish, lemon, mignonette” 30$

“12 Oysters: Fresh horseradish, lemon, mignonette” 30$

A generous amount of oysters were passed around with lemon wedges. The Divas can never resist oysters and they were absolute perfection with Henri Saint-Henri’s signature cocktail. We were soon brought inside to enjoy their spring menu, chef’s choice of course! Each course was paired with a different wine which was absolutely lovely and we must admit that we were loving this event.

“Gaspacho, olive oil powder, mustard ice cream, homemade black garlic, Thai basil” 10$ Wine Pairing: Pecorino, Zaccagnini, Abruzzes, Italie 2013

“Gaspacho, olive oil powder, mustard ice cream, homemade black garlic, Thai basil” 10$
Wine Pairing: Pecorino, Zaccagnini, Abruzzes, Italie 2013

The gazpacho was the first treat of the evening. A bowl with what we were told was mustard ice cream was brought before us with Thai basil and olive oil powder. Before we had a chance to question the ingredients, a waiter poured an aromatic gazpacho into the bowl. We swirled in the mustard ice cream for an even distribution and devoured this mind-blowing soup. Is soup supposed to be this tasty and fun?

“Speck & Melon: Sliced speck, quinoa salad, compressed cantaloupe, fresh plum, salicorne, sorrel” 12$ Wine Pairing: Cheverny, Philippe Tessier, Loire, France 2013

“Speck & Melon: Sliced speck, quinoa salad, compressed cantaloupe, fresh plum, salicorne, sorrel” 12$
Wine Pairing: Cheverny, Philippe Tessier, Loire, France 2013

By the second appetizer we were sold on Henri Saint-Henri! Sliced speck with a quinoa salad and compressed cantaloupe for sweetness was placed before us. Cured in-house the speck was perfection. the wedges of plum had a similar texture to the speck and they added another dimension of flavour. Sea asparagus (salicorne) is a salty favourite of the Divas and we were quite pleased to see it in this dish.

“Albacore Tuna Crudo: Pickled jalapeno, mizuna, cucumber, altufo mango, watermelon radish, crispy shallots” 14$ Wine Pairing: Viognier, Red Stone, Ontario, Canada 2013

“Albacore Tuna Crudo: Pickled jalapeno, mizuna, cucumber, altufo mango, watermelon radish, crispy shallots” 14$
Wine Pairing: Viognier, Red Stone, Ontario, Canada 2013

The Albacore tuna was made into a carpaccio with pickled jalapeno, cucumber, diced mangos, watermelon radish and crispy shallots. The fish was very fresh and the combination of ingredients flavourful. It was a very refreshing treat and the mango went well with the previous speck dish which had cantaloupe for sweetness. The fruits tied these two dishes together!

“Fluke: Green pea & mint purée, fennel, fresh & confit lemon, smoked herring roe, horseradish” 25$ Wine Pairing: Sauvignon Gris, Gilles Bonnefoy, Loire, France 2013

“Fluke: Green pea & mint purée, fennel, fresh & confit lemon, smoked herring roe, horseradish” 25$
Wine Pairing: Sauvignon Gris, Gilles Bonnefoy, Loire, France 2013

The fluke was our favourite of the main dishes. Lightly grilled, it sat on top of a green pea and mint purée that was divine. Fennel and lemon confit added to the tropical feel of this dish; the citrus was key! Smoked herring roe and horseradish added to its complexity, it was a very enjoyable plate and perfect for a summer menu, though the scattered peas could have used a touch more cooking time.

“Lamb Rump: Charred eggplant, beets, black kale, cumin crumble, cilantro, lamb jus, chiogga” 27$ Wine Pairing: Syrah, Copain, Californie, USA 2012

“Lamb Rump: Charred eggplant, beets, black kale, cumin crumble, cilantro, lamb jus, chiogga” 27$
Wine Pairing: Syrah, Copain, Californie, USA 2012

The lamb was tender and cooked to perfection. Still pink, the meat was bursting with flavour and it lay in a pool of au jus. Eggplant, beets, kale and hints of cumin and cilantro created an interesting combination of flavours in this complex dish. Lamb meat is often overcooked, but that was not the case at Henri Saint-Henri. The food was delicious and each wine pairing only enhanced our experience.

“Chocolate: Black, white & milk chocolate spheres, caramelized banana chocolate cake & crumble, sea buckthorn gel” 10$ Wine Pairing: Bugey de Cerdon, Renardat-Fâche, Savoie, France

“Chocolate: Black, white & milk chocolate spheres, caramelized banana chocolate cake & crumble, sea buckthorn gel” 10$
Wine Pairing: Bugey de Cerdon, Renardat-Fâche, Savoie, France

We were rather full but eager to try their deconstructed dessert. Dark, milk and white chocolate spheres were brought over on a slate dish with a caramelized banana chocolate cake and crumble delicious caramelized banana coins and sea buckthorn gel for tartness.

Henri Saint-Henri, Montreal RestaurantHenri Saint-Henri is an industrial chic restaurant with a lot of personality. We love it when Chef Adam Zaitouni cooks for us and we have been following his career around Montreal for a while now. Perfect for the 5 à 7 crowd or for someone looking to enjoy lunch or dinner, Henri Saint-Henri should not be overlooked!

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Our Rating: Splendid

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Comments: 2

  1. Dahlia May 29, 2015 at 10:39 am Reply

    Yummm I loved the food! Eager to go back 🙂

  2. […] had just sampled the new spring menu at Henri Saint-Henri so we were happy to see them at the event with a massive charcuterie platter filled with smoked […]

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