As you may already know, leaving the island of Montreal for a good meal rarely happens for the Divas. However, when a friend suggested Diva #2 try Le Bec à Vin for a guaranteed great meal, our curiosity was piqued! Located in Boucherville, it’s clear this restaurant does not get the credit it deserves. We’re sure that if Chef Phil Tees kitchen was in Montreal, then his restaurant would be more well known
A sure way to our hearts is through a cocktail, and Le Bec à Vin went so far as to create a cocktail just for the Divas. Made with gin and bitters, it was light, refreshing and easy to drink. It was reminiscent of a mojito with plenty of fresh mint and we liked that they used Ungava, a local Quebec gin.
The charcuterie plate was definitely a winner! Marché De La Villette in the Old Port makes all the charcuterie used at Bec à Vin. This includes the duck terrine, salami, prosciutto, and different cheeses, pickles, raspberry chutney and pickled spicy asparagus tips, which rounded out the platter. One of the best things on the platter was a type of granola made with spicy Cheetos, rice krispies, pistachios, basil and more. It blew us away! Le Bec à Vin used to use it as a crust on their mac and cheese but now they use it to garnish to their charcuterie board. Diva #2 loved it so much, Chef Tees gave her some to take home!
Beets are all the rage so a beet and apple salad seemed à propos. The beets were thinly sliced, carpaccio style, they were tender with a little crunch to them. The curry vinaigrette was different and worked very well with the peppery watercress and mild goat cheese. Puffed wild rice also dotted the plate for texture.
Salads are often overlooked but the Caesar salad at Le Bec à Vin is something else! A complete deconstruction of a classic, the chicken was formed into balls and coated in a crunchy crust; ensuring that the meat remained tender. The Parmesan was made into crunchy chips which we loved, and the vinaigrette wasn’t too heavy
Gazpacho is usually red, after all, most are made with plenty of tomatoes and red bell peppers. However, we were treated to a green gazpacho, made with cucumber and green peas. Garnished with thin cucumber ribbons, pickles and fresh peas to really pronounce the flavours, and extenuate the green colour. It was definitely refreshing and something we’d like to see more of!
Our next dish was the scallop ceviche, served with quinoa in a pool of fresh herb foam. The scallops were thinly sliced and sweet which was nicely complimented by the sweet but tart pineapple. Definitely a dish that spells summer!
Continuing with the raw dishes, red tuna tartare was next, served with rice crackers that were seasoned with cinnamon – it made for an interesting combination! Perfectly seasoned, it was topped with a few slices of radish for crunch, and wakame, which added a subtle sweet flavour to the dish.
Thicker than usual, the beef takaki was served in a pool of watermelon juice with a crunchy fennel salad and cherry tomatoes. The cherry tomatoes were sweet but looked more like watermelon balls so we were surprised when we bit into them! The steak was well seasoned and cooked perfectly; and we loved the fennel salad.
The octopus in the octopus salad was first cooked sous-vide and then braised so that it remained tender. Served with a side salad of greens with lotus root chips, puffed barley and radish, the octopus tasted as if it had been charred. It was full of flavour!
A summer risotto is all about the fresh ingredients and at Le Bec à Vin, they used grilled yellow and green zucchini. The risotto was cooked perfectly and creamy. A unique addition to the dish was a raspberry powder sprinkled on the outside, which complimented everything on the plate.
The chicken dish was our least favourite as it was a bit on the dry side. Served with blue oyster mushrooms that added a nice earthiness to the dish, there was also a mini loaf of bread and broccoli purée that surrounded the chicken. There was something missing, this dish didn’t stand out in comparison to the rest.
Definitely our favourite dish of the night, the duck breast was excellent. Cooked perfectly in a marinade of juniper berries and beer, the duck was bursting with flavour. Served with the traditional French accompaniment of scalloped potatoes with carrots, the vegetables were so tender they were like butter, absolutely heavenly. A must have dish at le Bec à Vin!
Our last main dish were the pork ribs, served with a fresh corn purée and grilled peaches. The peaches added a welcomed sweetness that was well paired with the homemade BBQ sauce. There was an ingredient that topped the ribs called dukkah, which we hadn’t tasted before. We learnt that dukkah is an Egyptian condiment made with nuts, herbs and spices, it added a very nice earthy crunch to the dish.
We somehow managed to save room for three desserts, including the churros. They were crunchy on the outside and ever so fluffy on the inside. Drizzled with chocolate, we loved them and appreciated the large portion!
A special of Le Bec à Vin is their chocolate taco, with a dark chocolate and caramelized white chocolate ganache filling, which screamed decadence. It was served with pliable caramel batons which should be individually wrapped and handed out at Halloween.
The last dessert was a play on the poire en vin dessert. The poire caramel was served on a flat bed of torched meringue which complimented the caramelized flavour of the pears. This dessert was topped with a chocolate and hazelnut crumble which is always a nice pairing with sweet pears.
Did we like Le Bec à Vin? We loved it! Was it worth the trip across the bridge? Yes! Chef Phil Tees has complete control of his kitchen and is turning out some very impressive and unique plates. With varied combinations and flavours, he uses as many local ingredients as possible. If you’re in the South Shore, make a beeline for Le Bec à Vin. And if you live in Montreal, trust us, this is one restaurant worth the trek!
Our Rating: Always on Thursdays
Tagged: 1052 Rue Lionel-Daunais, Beef Tataki, Beet Salad, Boucherville, Boucherville restaurant, Charcuterie, Chef Phil Tees, chocolate taco, Churros, Cocktails, Duck Breast, Gazpacho, J4B 0B2, Le Bec a Vin, Le Bec a Vin Boucherville, Marché de la Vilette charcuterie, Montreal Restaurant, Octopus Salad, poire au caramel, Pork Ribs, Red tuna tartare, Risotto, Scallop Ceviche, South Shore restaurant