The three LOV restaurant locations (DIX30, Centropolis, Old Montreal), recognized as pioneers in botanical cuisine since 2016, will launch their new fall-winter menu starting October 23.
Founder Dominic Bujold has entrusted experienced chef Ian Perreault with the mission of diversifying LOV's culinary offerings by introducing vegetarian dishes to complement their popular vegan classics, aiming to appeal to an even wider audience. Additionally, LOV has achieved a feat by lowering the prices of their dishes.
A Plant-Based Bistro Gastronomy Menu
The new creations include mozzarella-stuffed arancini with lightly smoked rice and a house-made vegan barbecue sauce, meat-free carbonara pasta with caramelized onions, pecorino, and a yolk and garlic oil emulsion, along with onion soup in a red wine broth without beef stock. Also featured is a cheese fondue with a panko crust, served with a tomato pico de gallo, for a simple yet refined menu inspired by French bistros.
The brunch menu will also include vegetarian options with eggs and cheese to offer more variety, while the chef will soon add daily specials to the board.
Reduced Prices to Combat Inflation
In a challenging economic context, the founder has conducted a thorough review of operations to ease customer costs without compromising dish quality or employee wages. LOV has managed to lower some prices by 10% to 20% by handling the supply of certain fresh ingredients themselves, thanks to a refrigerated truck.
The team has worked tirelessly over several months to find ways to reduce prices, and the founder is truly proud of this change that will benefit customers.
