Renoir en Rose 2016, Sofitel Hotel

We’ve all been affected by cancer in 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. The funds raised through ticket sales and auctions went to support the Quebec Breast Cancer Foundation and the Cedars Cancer Foundation.

Renoir en Rose 2016, Montreal Event - appetizers

Diva #2 arrived and quickly ran into other blogger friends who were out to support a good cause. We started with Veuve Cliquot Rich cocktails and appetizers that were being passed around, made by Marcel Larrea of Restaurant Mezcla, Yassine Belouchi of Restaurant Tire-bouchon and Jimmy Lecours from Restaurant Laloux, before going into the restaurant for the main meal.

“Betterave, béarnaise fumée et peau de poulet” Simon Mathys, Restaurant Accords

“Betterave, béarnaise fumée et peau de poulet”
Simon Mathys, Restaurant Accords

We started with a light dish of beets paired with a creamy and thick béarnaise sauce, topped with deep fried chicken skin that added just the right amount of crunch to the dish. The beets were tender and the smokey béarnaise was a nice compliment. Chef Simon Mathys of Restaurant Accords definitely started the main meal with a bang!

“Bar à la vapeur, tartare d’huître, citron confit, salicornes, farz et crème iodée” Thierry Rouyé, Restaurant La Table des Gourmets

“Bar à la vapeur, tartare d’huître, citron confit, salicornes, farz et crème iodée”
Thierry Rouyé, Restaurant La Table des Gourmets

The next dish was perfection and you’ll have to make a trip to Val-David if you want to taste more from Chef Thierry Rouyé of Restaurant La Table des Gourmets. The fish was perfectly moist and tender, the lemon worked well with the brininess of the sea asparagus and the oyster tartare was very subtle.

“Cannelloni aux legumes de terre rôtis, crème de cresson et Crostino truffé” Nick De Palma et Ashley Thornton, Restaurant Inferno

“Cannelloni aux legumes de terre rôtis, crème de cresson et Crostino truffé”
Nick De Palma et Ashley Thornton, Restaurant Inferno

Chef Nick De Palma of Inferno really puts a lot of love into his food and that was evident with the cannelloni filled with root vegetables. The delicate pasta was wrapped around a mix of root vegetables that were cooked to perfection. It was topped with a mix of sautéed vegetables and a crostini. It was surrounded by a watercress cream that kept everything light.

“Filet de veau de lait, samosa de ris de veau au foie gras et legumes raciness” Sylvain Harribey et Olivier Perret, Sofitel New York - Restaurant Gaby et Sofitel Montreal - Restaurant Renoir

“Filet de veau de lait, samosa de ris de veau au foie gras et legumes raciness”
Sylvain Harribey et Olivier Perret, Sofitel New York – Restaurant Gaby et Sofitel Montreal – Restaurant Renoir

The next plate was a combined effort from the Sofitel’s very own Chef Perret of Renoir and the Sofitel New York Chef Sylvain Harribey. They worked together to create a delicious dish of tender veal, with a samosa filled with sweetbreads and foie gras and a velvety puree of root vegetables. Absolutely decadent.

“Vacherin Glacé” & “Mignardises”

MOF Roland Del Monte, Sofitel Montréal – Restaurant Renoir & Nicolas Dutertre, Cacao Barry

No dinner is complete without dessert and we were served two delicious treats. The first from the Renoir’s own MOF Roland Del Monte was a take on a baked Alaska with a tart raspberry filling and the second, by Chef Nicolas Dutertre from Cacao Barry, mini white chocolate lollipops.

Renoir en Rose 2016, Montreal Event - Quebec Breast Cancer Foundation

The night was a huge success and raised over 33,000$ in ticket sales and auctions for both the Quebec Breast Cancer Foundation and the Cedars Cancer Foundation. We were happy to be a part of it and look forward to contributing again next year!

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