montreal highlights festival restaurant © Will Travel for Food

The 400 coups team with the guest chefs

What do you get when you cross one of my favourite Montreal restaurant with a chef who has worked at my favourite restaurant in the world? My evening at Les 400 coups last night with chef Jason Franey from Canlis restaurant in Seattle, who used to be chef Daniel Humm’s right hand man at Eleven Madison Park in New York. With all due respect to all Montreal chefs, this was quite the meal and one that we unfortunately don’t encounter often here in Montreal. Granted, Montreal probably doesn’t have the clientele for it, as was discussed at length with the 400 coups chefs last night. The preparation and the mise en place that go into preparing such a meal are labour-intensive and complex. The 400 coups team rose up to the challenge and together with chef Franey and his pastry chef Baruch Ellsworth, gave us all an unforgettable dining experience. A special mention goes to the wine pairings done by Les 40o coups co-owner and sommelière Marie-Josée Beaudouin. They were all so spot on and added another dimension and depth to the meal. Impressive when you know that the wines are picked weeks ahead and without ever having tasted the dishes!

The result of all this hard work was a 7-course meal with delicious, complex, deep flavours and beautiful colourful plates. I wasn’t planning on writing a post about last night’s dinner but I was so inspired and just had to share these beautiful plates with you all.

restaurant vieux montreal les 400 coups © Will Travel for Food

Canapés: onion crème brûlée, tapioca pudding in a sweet potato shell, pumpkin tart with foie gras,

jason franey montreal highlights festival © Will Travel for Food

Sea urchin with dill gelée, Granny Smith apples and celeri root mousse

best restaurant montreal © Will Travel for Food

Scallops with Cara Cara oranges, fennel, blue potato chips, daikon and horseradish "snow"

montreal en lumiere chef invité Jason Franey

Foie gras with rabbit loin and pine ash, rabbit rillette, Sauternes gelée, mustard seeds

old montreal restaurant © Will Travel for Food

Guinea hen with roasted heirloom carrots, carrot and cumin mash, guinea hen skin crumble

montreal highlights festival guest chef Jason Franey © Will Travel for Food

Venison loin with black truffle, trompette des morts mushrooms and cauliflower

montreal restaurant © Will Travel for Food

Parsnip panna cotta with pear sorbet, vanilla cream, pumpernickel crumbs and poached pears

les 400 coups restaurant montreal © Will Travel for Food

Chefs Jason Franey and Marc-André Jetté plating the very last dishes

Les 400 coups
400 Notre Dame East
514 985 0400

Friday 11:30am – 1:30pm

Tuesday – Wednesday 5:30pm – 10:30pm
Thursday – Saturday     5:30pm – 11:00pm

Share the love!

Related Posts: