Turquoise Blog’s Favorite Montreal Restaurant Dishes 2020 – Part 5 (#60 through #74)
60. Croquetas de jamon – Bo’ Dégât (Petite-Patrie)
Have you ever had a croqueta de jamon, a classic Spanish tapa?! I’ve had some really good ones at a few Montreal restaurants, but I especially liked the creaminess of Bo’ Dégât’s croqueta (I don’t want to know how much butter goes in there lol). A croqueta is basically a Spanish nugget and they come in all shapes and flavours, but the most popular one is filled with an ultra rich, creamy and smooth béchamel sauce with jamon. For more on Bo’ Dégât, click here!
61. Duck egg façon meurette with duck magret – Darna Bistroquet (Petite-Patrie)
As much as I loved all of the dishes on all these “favorite dishes” lists, I especially loved this one, for its simplicity yet complexity in flavours and textures. This is meant to be a super basic French dish that poor people would make with boeuf bourguignon leftovers, but Darna Bistroquet puts their own spin on it to elevate it to a new and delicious level. For more on Darna Bistroquet, click here!
62. Fried ice cream – Pho 88 (CDN)
Pho 88’s fried ice cream is hands down the BEST fried ice cream I’ve ever had (and I’ve had quite a few). The outside is super crispy and just the right thickness and the inside is a huge ball of still-hard-but-not-rock-solid vanilla ice cream. The whole thing lies in a pool of sweet honey, which is a must. For more on Pho 88, click here!
63. Foie gras and truffle poutine – Jerry Ferrer Food Truck (n/a)
Aaaaand now you’ve just entered the foie gras section! Not only does Jerry Ferrer’s food truck serve a poutine with a nice chunk of foie gras on top, they also add truffles to it. Really, what more could you ask for? Everything is really well balanced and it all blends very nicely together, to create the ultimate gourmet poutine experience.
64. Foie gras de Marieville au torchon – Rosélys (Fairmont Queen Elizabeth – Downtown)
Foie gras au torchon is a classic and traditional way to prepare foie gras in French cuisine. Rosélys’ foie gras is excellent and currently my favorite foie gras in the city! First off, the foie gras is everything you ever imagined it to be – rich, silky, meaty and decadent – and the portion is more than generous (considering price).. For more on Rosélys, click here!
65. Foie gras orecchiette – Quindici (Little Italy)
As a pasta and a foie gras lover, you can bet I loved this dish. Quindici prepares homemade orecchiette pasta with braised beef, a foie gras sauce and small bits of foie gras; so. good. For more on Quindici , click here or here!
66. Foie gras poached eggs – Le Passé Composé (Village)
Yep, if you’re up for a decadent but not overwhelming brunch dish, you’ll love Le Passé Composé’s foie gras poached eggs. You can even choose to have 1 or 2 eggs (1 is usually enough, especially if you want to share a dessert or something) which is/are then smothered in a creamy foie gras sauce and then topped with a nice big piece of pan-fried foie gras. One of my favorite brunch dishes! For more on Le Passé Composé, click here!
67. Foie gras poêlé à l’ancienne – La Belle et La Barbe (St-Hubert, South Shore)
La Belle et La Barbe’s foie gras poêlé à l’ancienne (pan-seared foie gras) is just wow. As much as I love a good old thick chunk of au torchon foie gras, its pan-seared counterpart is even more so decadent and delectable, and La Belle et La Barbe nails it to perfection. For more on La Belle et La Barbe, click here!
68. Foie gras shavings cavatelli with veal cheeks – Le Filet (Plateau)
Last but not least in my foie gras section, Le Filet’s foie gras shavings cavatelli with veal cheeks! (I almost forgot about this dish). Another superbly executed pasta and foie gras dish, and just generally, one of many beautifully done dishes by one of my all-time favorites, Le Filet. Pasta was cooked to perfection and covered in a delicious veal cheeks sauce and then topped with decadent foie gras shavings. Delicious! For more on Le Filet, click here!
69. Fondant au chocolat – Juliette & Chocolat (multiple locations)
And we’re out of the foie gras section, with Juliette & Chocolat’s classic fondant au chocolat. Pretty much any dessert Juliette & Chocolat is excellent, but I have a real soft spot for fondant au chocolat. If you do too, then you’re definitely going to want to try this one! For more on Juliette & Chocolat, click here!
70. French onion soup – Crêperie Le St-L (St-Lambert, South Shore)
Who doesn’t love a good hot cheesy bowl of French onion soup when its cold outside? Lucky for us, its cold for about 5 months out of the year, so plenty of quality time with French onion soups! I find this dish at the restaurant can easily be a hit or miss, so I was super glad when Crêperie Le St-L’s French onion soup was absolutely delicious; super cheesy, flavourful broth and lovely bits of caramelized onions. For more on Crêperie Le St-L, click here!
71. Fromage flambé – Bistro Napoli (Petite-Patrie)
More cheese!! If you guys thought flambéed cheese was just for the Greeks, think again (also, according to Wikipedia, flambéed cheese is an American thing lol). Bistro Napoli, a classic Italian pizzeria in Villeray, also serves this dish and it is delicious (you can never go wrong with cheese). For more on Bistro Napoli, click here!
72. Grilled calamari – Portovino (Brossard, South Shore)
Portovino at Quartier DIX30 makes probably my favorite grilled calamari in the city, because the grill on it is PERFECT. I hate under-grilled calamari, like why are you calling it grilled calamari if you’re not going to bother to grill it properly? lol. Anyways. Not only is Portovino’s grilled calamari grilled to perfection with those beautiful black char marks, its also super tasty and the presentation is just wow. For more on Portovino , click here!
73. Jamon Ibérico de bellota 100% – Hispania (Outremont)
Ah, the famous jamon Ibérico de bellota 100%. If you like meat, and especially charcuteries (cold cuts) and have NEVER tasted this delicacy, I don’t know where you’ve been living all your life lol. If you know, you know. And jamon Ibérico de bellota 100% is the KING of all charcuteries! If you want the detailed specs on what this is, I’ll let you check out Wikipedia, but just know that it is sooo good. The taste of the meat is flavourful, bold and subtle, all at the same time and the fat just melts in your mouth (but for real, you can’t even tell its fat). Hispania owner Josep is one of the main importers of this Spanish delicacy and you can find some at his new restaurant in Outremont, Hispania (and some other Spanish restaurants too). For more on Hispania, click here or here!
74. Kanolaki – Tavla (St-Leonard)
I’m not the biggest cannoli fan – although I am more so now than before – which is why I loved Tavla’s (formerly known as Neos) kanolaki, because its a cannoli shell stuffed with Nutella flavoured Greek yogurt. The taste is great and the filling is much lighter than its ricotta counterpart, which is what I love about them. To read more about Tavla, click here or here!
Stay turned for Part 6, dishes #75 to #89!
*All opinions and photos are mine