William Saulnier's Sommelier lists are reasonably priced and imported private, organic, bio-dynamic and natural impacts.
★★ 1/2 ★ ★★★
Address: 5064 Papineau Ave. (Near Laurier Ave)
open: 5 p.m. 10 p.m. Tues.-Sat.
Wheelchair Access: Yes
Cards: Main cards
Respectable vegetarian: Yes
Parking: The feet with the streets
Price range: Starts $ 6- $ 20; Main courses $ 18- $ 32; Dessert $ 10. Five courses tasting menu: $ 65, wine pair: $ 45.
When a new restaurant opens, my first question will always be "Who is the cook?". They are located in some places, including decoration, as well as cooking style. But for me it is not the same thing as eating on my plate. However, when the news of the restaurants of this week was very successful, the cook was not a popular list of players, but William Saulnier was sommelier. I like them when I remember them, first in Les 400 Coups and then in Hoogan & Beaufort in 2016. It was not only cool, calm, and picked up, with wonderful wines from Hoogan's delicious food. It was very wonderful to be happy that it was renovated in the six-week-old restaurant. With the name of Pineau, arguably the wine would be.
The address of Pineau is popular for me, this was the lunch at Les Cons Servent for lunch this summer. But behind the backdrop of storage and storage of shelves, the room is now completely different from the black and gray walls and the clear light enhanced by the occasional illumination. As for food, this has changed a lot. The cook of Pineau, Sarak Tiann, has created a menu that offers local and seasonal ingredients through presentations of artistic dishes. Unlike ordinary small plates, Tianne has chosen a more standard menu, with the option to sample $ 65 for five courses. Unless there was a wine bar, he would definitely go to Pineau quickly to bake and get some glass or some wine to taste. The best bottles of bottles are well stocked, the Saulnier list is quite prized and unimportant, organic, bio-dynamic and natural wine.
The menus begin to choose pintxos, olives and ostriches. We have chosen a new prawn cocktail, where prawns are served with green sauce, as well as grilled beans, chopped on pork, sliced goat slices, ginger and yuzu syrup, ricotta and sprinklers. I liked two dishes and it was highly recommended starting from the beginning, especially the four local brews tap (the best watermelon in the Isle of Garde in North America) or maybe a cocktail. Tequila, grapefruit juice and corn syrup, a balanced flavor and a "Creamy Paloma" flavor. Deadly, you agree, but sweet.
To the breakfasts, among them we chose rainbow roasted carrot and cherry. Carrots, carrots and carrots, roasted carrots and sliced mushrooms on the edge of the dish. Certainly, the carrots, excessive and sad, failed to taste here by tasting the glaze of honey that is sweet to sweeten with the carrot. Purea was also lost, as the toilet stole the show. I need a new cabbage supplier to say anything else than I think.
The second rider showed salty and sour thinly on the grill. They had a handful of artichoke candy in Jerusalem, and had a cold and emulsified cream, thanks to the flavors and the doctors (very marrow-y), but it could be warmer.
We went for a main course (halibut) and a meat (duck). Although cooked perfectly, halibut had a dense texture that everyone was saying at the table, "Wow, it's a fixed halibut." Halibut must be robust, but it is stronger than the company. However, aside from the skin's flesh, it was an excellent fish, and there were golden vases, mushrooms, soubise sauce and grilled children. On the duck, or with a duck's feathery duck, the damp meat was piled under a piece of crispy brioche, shiitake mushrooms and purple parsnip, fried potatoes and crisp duck plums, textured. Everything I liked was the dish of bread, which did not serve any real purpose. I thought to protect it from the duck … nibble between the bites … did you taste my wine? Not sure
We have selected three apples and praline choux that offer three desserts. The applesauce was a flop, wings, tonka bean served with an anglian cream (when it is used with a very heavy hand when it's like tonka bean soap) and the apples cover it hard and hardly caramelize. I put my attention next to the beautiful Corkscrew-shaped cookie, which is pretty but $ 10 this one high point only. Choux, however, was wonderful. Chestnut was light and crisp and the praline homemade pearl was markedly a caramelized hazel flavor and a severe crunch. Just great
Pineau was not quite good, but the equation cup was untrue, as was the service. During the afternoon, Saulnier wore some genuine winners of Italian orange wine, a mix of chenin / terrazzo in southern France, a Montepulciano and Bourgogne Aligoté, our interesting and appropriate food. In the end, this discovery element is the main draw for the best outfit in the restaurant, or after my first dinner and dinner at my dining room told me, "What is tonight, Tuesday, sharing new things tonight." I could not agree more.
You can listen to Lesley Chesterman at ICI Radio Canada in Première en Médium Large (95.1 FM) Tuesdays at 10:00 AM and CHOM (97.7 FM) on Wednesdays at 7:10 a.m.