Jellyfish Crudo + Charbon, 626 Marguerite d’Youville St. (Near des Soeurs Grises St.) Tel. 514-303-0908
Beautiful chandeliers grace the 16-foot-high ceilings. The posh, dark and eclectic décor is dominated by floor-to-ceiling windows and a stunning central bar.
Mathieu Masson Duceppe, the 25 years old chef, is a graduate of the Institut de tourisme et d’hôtellerie du Québec, worked at Magia and is the winner of the second season of the Food Network’s Chopped Canada.
The name of the restaurant says it all: one can either have crudo or grilled dishes.
Tuna tartare, Avocado, rice tempura, wasabi tobiko, spicy sour cream
Octopus tempura, Bacon jam, aji panca aïoli, lemon hummus
Veal Short Ribs, Kimchi, peanuts, soya, ginger
Bao Ban fried veal Schnitzel, (2) Big Mac aïoli, pickles, horseradish
Whole Japanese fried snapper, Peanut aïoli, wakame
Dessert
Wine - Lambrusco Suoli Cataldi Rose Podere Giardino Reggio Emilia
The attentive service contributed also to an enjoyable evening.
It’s cool to live in Montreal.
The epic epicureanism experience continues …
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