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Tapeo, what to order ?

papilles Sep 1, 2009 07:51 AM

I will be going to Tapeo for the first time this week, any favourites ?

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  1. s
    sweettoothMTL RE: papilles Sep 1, 2009 08:05 AM

    The only ''must'' I think are the vine tomatoes (tomates sur vignes). Comes warmed with goat cheese and garlicky olive oil.

    1. m
      mgdevine RE: papilles Sep 2, 2009 05:26 AM

      Ask Marie-Fleur to prepare an assortment of tapas for you. It is difficult to choose one favorite over so many inspired small dishes. You won't regret it.

      4 Replies
      1. re: mgdevine
        picklebird RE: mgdevine Sep 2, 2009 03:49 PM

        This is how I've done it all of the times I've been and it's all been delicious. I agree about the divine tomatoes (side note: I want to duplicate this at home-- any advice?) and all of the seafood too!

        1. re: picklebird
          isa1 RE: picklebird Sep 2, 2009 06:50 PM

          I take cooking classes with Marie-Fleur and she showed us how to make them, very easy. Put 2 cups of olive oil in a hot pan (Merula is the one she used when she showed it but I know she also uses Gallo at the restaurant). Add to the oil fresh thyme, rosemary and crushed garlic. Once the oil is hot, bring the heat to low and let simmer for a few minutes. Add tomatoes (small ones, sur vigne, not sure how it's called in english). I use the ones from Birri, they are delicious. make sure you check the tomatoes so they don't overcook. Add chunks of goat cheese (chevre des neiges) and put in the oven for a few minutes. Add fresh basil, fleur de sel and pepper. Enjoy!

          1. re: isa1
            sweettoothMTL RE: isa1 Sep 3, 2009 11:46 AM

            I know, it looks so easy, I have been meaning to try.
            For extra details, see the video:

            1. re: isa1
              picklebird RE: isa1 Sep 4, 2009 05:15 PM

              Thanks! This is excellent. I will try them this weekend.

        2. c
          Campofiorin RE: papilles Sep 2, 2009 06:31 AM

          Really like the stuffed potatoes and the gazpacho two weeks ago. The chorizo was also nicely charred as was the veal bavette. The blood sausage was way too salty though.

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