Le Renoir in the Sofitel Hotel at Mtl à Table

They say imitation is the sincerest form of flattery. If that is the case, then New York City is blushing! For the third year running, Montreal has hosted its own version of restaurant week based on the popular concept in NYC, known here as Mtl à Table. This year, 135 restaurants participated from October 30th to November 9th offering set menus ranging from 19$ to 39$. Most of these restaurants are quite high end and a dinner at these eateries would set you back a pretty penny. Mtl à Table allows you to try out these restaurants at a fraction of the cost.

Le Renoir in the Sofitel Hotel at Mtl à Table, MontrealThe Divas have been to Le Renoir many times for events and hold it in high regards. But we had yet to review their dinner menu. Mtl à Table was the perfect occasion for just a thing!

Diva #2 and The Firm arrived at Le Renoir, located in the Sofitel Hotel on Sherbrooke Street West. We were given a choice of tables and quickly settled in. We were offered complimentary cocktails, which we happily accepted. Both Le Romantique and the Rouge Direct were refreshing and bright.

Amuse Bouche “Le Romantique” “Rouge Direct”

Amuse Bouche
“Le Romantique”
“Rouge Direct”

Before the appetizers were served, we were given an amuse bouche of salmon with a cucumber and mango salsa. The bite was perfect – the fish was cooked well and the salsa brightened it up. This would be wonderful as a main dish! Chef Olivier Perret is an expert at fine dining.

“Paëlla Risotto, Moules IPE, Calmar Frais et Chorizo de Lapin des Cantons”

“Paëlla Risotto, Moules IPE, Calmar Frais et Chorizo de Lapin des Cantons”

Both appetizers were delicious. The risotto paella was just the right portion size as it was a rich and decadent dish. The grilled calamari and mussels complemented the creamy saffron infused risotto. The raw sprouts went well with the dish as it added a nice crisp,fresh twist to the velvety texture of the risotto.

“Pain Grillé, Chanterelles en Persillade et Os à Moelle”

“Pain Grillé, Chanterelles en Persillade et Os à Moelle”

The grilled mushrooms and bone marrow was simple yet decadent. Three pieces of grilled bread were topped with loads of sautéed chanterelle mushrooms, tossed in bone marrow for added richness. The toast was perfect to soak up the juice from the mushrooms and absorb the gelatinous bone marrow. Each bite was succulent!

“Plat de Côte de Boeuf Braisé 8 Heures, Carottes à l'Orange, Pioppini et Oignons Caramelises”

“Plat de Côte de Boeuf Braisé 8 Heures, Carottes à l’Orange, Pioppini et Oignons Caramelises”

The beef was literally falling apart at the touch of a fork, the steak knife that was brought to the table was completely unnecessary. The orange carrot sauce had a touch of ginger and paired well with the mellow beef.

“Truite Bio d'Irlande et Céleri Rémoulade à la Truffe, Écrasé de Pommes de Terre Ratte à l'Ail Noire, Poire Abate”

“Truite Bio d’Irlande et Céleri Rémoulade à la Truffe, Écrasé de Pommes de Terre Ratte à l’Ail Noire, Poire Abate”

The trout was tasty and a nice change from the usual salmon or tilapia. Topped with a celery rémoulade which added a little creaminess to each bite, the mashed potatoes with black garlic were earthy and the thin slices of pear added a touch of sweetness.

“Tarte aux Figues et à la Fleur d'Orange”

“Tarte aux Figues et à la Fleur d’Orange”

The fig and orange blossom dessert combined very Middle Eastern flavours. The orange blossom wasn’t overwhelming but perfect in the background, and the homemade fig jam was addictive.

Mtl à Table is the perfect opportunity to try a number of restaurants without breaking the bank. Le Renoir delivered a great meal in a warm ambiance. The Divas look forward to returning on many more occasions.

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Our Rating: Splendid

http://www.restaurant-renoir.com/
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Comments: 2

  1. Dahlia November 19, 2014 at 11:26 am Reply

    Sounds awesome! I loved their gazpacho at OysterFest yum!!

  2. […] some fashion, whether directly or indirectly. For the third year running, Chef Oliver Perret of the Renoir restaurant in the Sofitel Hotel, organized a five-course meal prepared by various Montreal chefs. […]

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