A pop-up at Laloux with former Van Horne chef John Winter Russell - who has a new restaurant in the works - takes place this Sunday, May 4. The multi-course menu will also feature Laloux chef Jonathan Lapierre-Rehayem.
Russell spoke to Eater Montreal today about the event and the menu.
It's listed only in ingredients, because of the time of the year - we have a cool mix of vegetables from the winter mixed with the first things coming out of the greenhouses in Quebec. Some killer mussels and a gorgeous by-caught halibut from the Gaspésie. Also there will be a few elements in the dinner that are also going to be in the presentation at the Terroir Symposium, so for anyone who isn't planning on going it would be a chance to taste a few cool ingredients from Gaspésie Sauvage. There will be an option for wine pairings, and we plan on making it a fun night for everyone!
John Winter Russell / Laloux Menu
Tomates cerises, faisselle fumée, Betteraves, Mûres
Cherry tomato, smoked faisselle, beet and blackberry
Céleri-rave, moules, laitue de mer
Celeri root, mussels, sea lettuce
Carottes, omble de l'Arctique, échalotes, émulsion pomme-beurre, amande d'avoine
Carrot, Arctic char, apple butter emulsion, almond oat
Flétan, épinards, ail mariné
Halibut, spinach, marinated garlic
Panais, érable, chanterelles
Parsnip, maple, chanterelle mushroom
$48 avant taxes et service
Pour réservation: (514) 287 9127
· All Menu Porn Coverage [-EMTL-]