New Restaurant @ Place des Arts
Bonjour,
Any reports on this one, or the one at Musee des Arts Contemporain, for pre-opera dinner?
CMT
Nov 07, 2009 05:14PM
6 Replies so Far
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There's an informal review in La Presse today :
http://www.cyberpresse.ca/vivre/cuisi...
Just Ok food that could/should be better.
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Seingalt has recently been reviewed as well: http://www.voir.ca/publishing/article...
Seems the service is very efficient and professional, but the food is nothing to shout about.
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Le Contemporain was also reviewed a couple of weeks ago in Hour, though the reviewer's brik ignorance and apparent gaff (not to mention her spending the first quarter of the following week's review of Cocagne talking about her green grocer and how pretty he thinks she is) don't exactly inspire confidence.
www.hour.ca/food/food.aspx?iIDArticle...
BTW, anyone know what that Vailloche referred to in the article is? The online menu describes it as "fromage Vailloche à la lavandre" but it's not listed in any of my cheese books nor does googling "fromage Vailloche" or "Vailloche à la lavandre" turn up any hits other than the online menu. Is the name misspelled? If so, what's the proper name? And shouldn't the reviewer have asked for and shared details?
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I agree it's somewhat short on details... if I recall right, the Vailloche is from the Ruban bleu goat farm in Mercier. It's a goat milk cheddar, that's either plain or mixed with rosemary or lavender. I remember asking what the name meant; it's an old name for a bale of hay. Very good cheese by the way!
more details here:
http://chowhound.chow.com/topics/6279...
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Thanks for the info. Funny that Ruban bleu doesn't mention the cheese -- or have a product listing -- on its website.
Knew about the hay connection, though Bélisle's useful Dictionnaire général de la langue française au Canada (1954 edition) defines vailloche as a haystack not a bale.
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thanks for your accurateness!
They're still working on their web site, hopefully product descriptions will come up soon.
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