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aromes

# d'utilisateur

4946

Membre depuis

jeudi, 21 juin, 2007

Site Web

http://michelinstarfinedinings.wordpress.com

Description

=>My web blogs
http://michelinstarfinedinings.wordpress.com/
http://montrealethniceatswitharomes.wordpress.com/
http://barsdemontreal.wordpress.com/
http://montrealfinesteatsbyaromes.wordpress.com (Montreal top bistrots and gourmets restaurants visited up to February 2013 - no more updated)

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""WE DO NOT NEED CHEFS WHO ARE PERFORMING AT CHAMPIONSHIPS OR ON TV! WE NEED CHEFS PERFORMING BEHIND THEIR KITCHEN!""" --- Aromes
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The Keg Steakhouse + Bar
Chomedey
Service
Nourriture
4.0

Avec ou sans les défauts que je lui ai parfois trouvés par le passé (l'assaisonement du steak parfois pas toujours convaincant à mon gout, la cuisson du steak par moments plus ou moins précise), j'ai toujours apprécié le Keg de Laval (on y mange bien). Mais en ce Dimanche 6 Juillet, ce fut bien meilleur qu'à toutes les autres fois: le steak de cote de boeuf gouteux, sa tendreté témoignant d'une belle définition de son persillage, rien à redire au sujet de son assaisonnement et la cuisson délivrée exactement telle que requise. Excellent service aussi.

07 juil., 2014
Au Pied de Cochon
Le Plateau-Mont-Royal
Service
Nourriture
3.5

Text & photo review of my recent meal at APDC: http://tinyurl.com/q6uvcbu I am one of the earlier fans of APDC, with amazing souvenirs of its better days, but this is the third visit in a row that leaves me disappointed. The problem: overdone cooking, lacking focus. Typical examples: seafood platter with most items drowned in overhelming dressings,a lamb shank confit that was so over garnished to the point that I could not tell the difference between the meat and its garnishes, and I can go on and on with examples like those. APDC needs to rollback to the simple things that made them popular (straightforward bistrot cooking done simply but that felt focused and inspired). They need to stop confusing delicious rich food with overwhelming nonsensical fares.

14 juin, 2014
La Chronique
Le Plateau-Mont-Royal
Service
Nourriture
5.0

There's a reason this restaurant continues to be one of Montreal finest: food is of exemplary quality, the kitchen has skills, ingredients are sublime, service great and the restaurant itself a true little gem (cozy, elegant). My review in text and photo of a stellar meal I had there: http://tinyurl.com/qd469og

24 avril, 2014
China Town Kim Fung
Quartier Chinois
Service
Nourriture
3.5

Full text & photo review here: http://tinyurl.com/ln9kbuq Good, by Montreal dim sum standards, there’s no denying it. So to wrap it up, they do dim sums as good as you’ll get in town, though hardly the best per se (there’s not an ocean of difference in between the beter dim sums in town), and the average ingredients (the technique is there, make no mistake about that ) we have in Mtl can certainly leave the right impression that those could have been way better dim sums. But this is indeed among the finest dim sums you'll get in town (the one in Brossard is a tad better though)

08 févr., 2014
Tre Colori
Chambly
Service
Nourriture
4.0

Full review of my meal in text and photo: http://tinyurl.com/l7hxkml As with any meal of multiple food items, there were eventually some few average dishes, but the better dishes showcased some of the nicest cooking skills to be found in town & surroundings (this restaurant being located in Chambly), with superb lamb chops, fine pasta dishes, a Pizza Margherita as well as desserts of good standard. All in all, a genuine finding, indeed.

30 janv., 2014
Jun I
Le Plateau-Mont-Royal
Service
Nourriture
5.0

Full photo & text review: http://tinyurl.com/mfa8up6 For me, Jun I is simply Montreal’s #1 sushiya. They master their textures far better than any of their local peers, the knife skills as well as the sourcing is simply a cut above anyone else in town. Even the rice, an aspect that is usually an afterthought at many local sushiyas is, of course, treated with care here. Many sushiyas I liked, in Montreal, are now either closed or have opted for the more popular Americanized type of sushis, which makes of Jun I one of the very rare places where you’ll get some genuinely crafted sushis. BUT you can also enjoy the fun of their East/West fusion fares as well as their few makis which won’t fail to please the ‘not too traditionalist’ sushi fans.

10 janv., 2014
Ramen Misoya
Centre-ville
Service
Nourriture
4.0

Du coté des ramen de style Japonais, je ne pense pas que vous allez trouver mieux à Montréal en ce moment. Ils survolent leurs pairs par un travail plus poussé des textures et du gout. Le bouillon, les morceaux de porc, les nouilles, tout y est simplement mieux fait. Rappelez vous simplement que les ramens à base de Miso sont habituellement plus salés que tout autre ramen, donc allez y pour le 'Mame Miso' si vous voulez un gout moins salin en bouche. Le Mame Miso, est vraiment plaisant avec son gout subtilement plus 'boeuf' que les autres ramen qu'ils ont. Sinon, vous ne vous tromperez pas non plus avec n'importe quel autre ramen Miso (ai essayé le Kome Miso lors d'une seconde visite). Ca ne sert à rien d'acheter les extras (noris, etc). Vous verrez que sans ces extras, le bol est suffisamment bien garni. Concentrez vous d'avantage sur les morceaux de Porc (ils sont bons et bien apprétés,ni mous ni trop fermes, donc j'en ai pris 3 morceaux à chacune de mes deux visites).

25 oct., 2013
Gibby's
Vieux-Montréal
Service
Nourriture
2.0

Completing my touring of Montreal finest steakhouses. This time, dinner at Gibby's, an institution that I have not visited since 2009. In 2009, when I first visited Gibby's, I had not much experience with steakhouses and I was very impressed at that time. Years later, I have tried many steakhouses not only in Canada, but also in the US and in other countries where beef is as revered as in the US. The reason I am writing this is because I do not think that Gibby's is bad. They are doing things the same way they used to, but I believe that I am not impressed by it anymore only because my taste has evolved. So Yes, my rib eye was cooked to requested doneness, but no it's no more one that seduces me because nowadays my ideal rib eye steak is the like of a corn-finished 40 days dry aged Black Angus, A 40 days wet aged USDA prime, bone-in, etc.. which are clearly not what was offered on this dinner (this boneless rib eye steak was firmer, had less fat distribution, less expressive meat flavor ...but again, compared ..to what i idealize as great today ). So less impressed,indeed, but only because my taste has switched to something else, NOT because it is bad! And yes, if you start comparing to some other hot steakhouses, well no it is not playing in the same league as it is not its purpose neither. Still, it's a generous steakhouse: nice warm bread, palate cleanser, pickles of great quality, plenty of salad did accompany my rib eye. The only thing that i can't put on the back of the evolution of my palate is this : the wine service...leaving a glass of Pinot noir on my table without showing the bottle to me, without pre-tasting NO and NO! You serve me my glass of Pinot Noir while I haven't finished my other glass of sparkling wine, again..NO! And what about the year of that PN? Its description (region, etc) ??? There's no excuse for that.

01 oct., 2013
Park
Westmount
Service
Nourriture
4.5

I went there this past Thursday (second time here. The 1st time was a while back and I had picked a sushi menu only). This Thursday's omakase featured fabulous courses like the tomato soup, Scallop/dashi / saké bouillon , their sashimis. But the two last dishes (Black Salmon/ Daikon / butternut squash puree + the rice pudding/chocolate ganache dessert) did not pursue with the sense of Asian flavors I do expect on an Omakase, and that were brilliantly showcased on the earlier items. As for his sushis, they are fine but I was less taken by them than at some other sushiyas in Montreal. Still, one of the better restaurants in town. Food & text review of that omakase: http://tinyurl.com/ouwfc43

11 sept., 2013
Bouillon Bilk
Le Plateau-Mont-Royal
Service
Nourriture
4.0

A bit disappointing this time (compared to my last meal here in 2011). Food lacked sparks in general, though understandable since the main Chef was away (injured) on this evening. Still a place that I like a lot (service is great, wine selections inspired) and one that's indeed among Montreal finest. My full review of this meal: http://tinyurl.com/mvnswyf

07 sept., 2013
Maison Chez Bong
Quartier Chinois
Service
Nourriture
3.0

By Montreal standards, this is a capable Korean restaurant (tasty food, serious execution but do not expect fancy modern take of Korean fares, they apply themselves to be homey/traditional but of course, with local ingredients, therefore do not try to compare what is done here to what is done in Asia / at least they try to get as close as possible to that standard), indeed. Their kimchi particularly well done in view of what I came to expect from Korean restaurants in Montreal. http://tinyurl.com/abt797m

17 mai, 2013
Ethan
Quartier Chinois
Service
Nourriture
3.5

Had lunch there, earlier on. It is not a fancy place, but the food (chinese dishes, plenty of porq bbq, duck based fares) is relatively affordable for the quantity of food. The food itself is not bad at all, by montreal standards: as an example, my soup of pork bbq, duck and vermicelli (a generous bowl, at less than $7) featured tasty duck and pork, the bouillon tasty enough. In this genre, it is not among the very best in town (their speciality is bbq meat) but definitely acceptable. Friendly service.

01 avril, 2013
The Keg Steakhouse + Bar
Centre-ville
Service
Nourriture
3.5

Another meal at one of my favourite steakhouses in Montreal, with this time a return at the one of Place Ville Marie. I had great steaks here in the past, but this evening the bone-in rib eye was less impressive (my last visit's rib eye was simply more flavorful/exciting mouthfeel, the spicing better balanced too for same requested cooking temperature. Even the texture of the rib eye was not as finely achieved as on the weekend evenings I passed by) as the previous ones I had here before. I should observe that I have always visited this location of Fridays and Saturdays evenings, whereas this is the 1st time I was trying it on a Wednesday. So not too sure if the difference has to do with the fact that it is perhaps not the same team of cooks on Wed Vs on Fri/Sat or perhaps the selection of the meat was simply a bit different that what I had on the other evenings. Eventhough it is widely known that bone-in cuts of meats are more flavorful, I remain unconvinced in this case: the last 3 visits at various Kegs in Montreal and Laval featured the bone-in version of their rib eye, and although good (on the last 2 visits), I still remember the old boneless rib eye to be more exciting in mouth. Ambience is great. Service was good as it is always the case at Keg (very classy, indeed) and even this less impressive rib eye of this wednesday evening did not stop me from enjoying my time there. Just keep that steak as flavorful and exciting as it has always been.

20 mars, 2013
Lawrence
Mile-End
Service
Nourriture
4.0

Photo & text review of my last evening's dinner there: http://tinyurl.com/8eh828x My review covers the dinner there. Not the brunch. Solid/Top cooking indeed. A 'coup de coeur' and easily in the top 5 best bistrots in Montreal, as far as food goes. Just ensure that the coffee shines at those levels...I know, I am nitpicking here, but this place deserves perfection all the way

16 sept., 2012
Helena
Vieux-Montréal
Service
Nourriture
3.5

Ate here this Friday Aug 24th Full text & photos review: http://tinyurl.com/987rpol All in all, simple but delicious food (seafood ragout, Gratineed clams, Grilled squid, octopus, chorizo ), well balanced. There's definitely real talent in this kitchen brigade. For sure I do not expect miracles from a kitchen brigade that's miles away from the Mediterranean coast, but with what they have in hands, they've accomplished the essential: showcasing good skills, delivering tasty food, and offering an interesting North American interpretation of Contemporary Mediterranean fares. PS: I would rate it with a 3.5 if that was possible here, since it's closer to a 4 than a 3, based on my experience there on this evening

30 août, 2012
Maison Boulud
Centre-ville
Service
Nourriture
4.0

Dined there on May 31st. So things may have evolved a lot, since then. Text & photo review here: http://tinyurl.com/6lqwy5r Food was generally good (mostly a refresh of some Italian and French classics) on that evening , the veal filet in particular being as good as you'll get. Provencale rabbit porchetta was ok, lamb ragout packed with flavor although way too salty. Service was of the highest level.

26 août, 2012
Kazu
Centre-ville
Service
Nourriture
5.0

Easily the most delicious Isakaya food in YUL. Forget about Japan, be realistic : we are in Montreal, NOT Tokyo! Fly to Japan if you want to feel in Japan. And now, focus on what's on that plate - delicious delicious food, in general. N'est-ce pas? Mais encore? Their grilled pork neck - Three big chunks of fabulous meaty and dazzingly tasty pork that makes all equivalent in town (including the haute dining ones) pass as amateurish. A 10/10 food item which, once you forget about unecessary comparisons to what an Isakaya sounds and looks like in Japan, is simply one of those reasons why Kazu is (all type of cuisines included) in my top 5 best eateries in town! Their sense of taste, the palate of their cooking staff is simply of superior level to Montreal's standards. And I have to say: even the service at Kazu is right up my alley: friendly, super cool, fun! Kazu, my love... Pls read this a little text on my favourite top 3 isakayas in Mtl - http://tinyurl.com/bpp5dmc

03 août, 2012
Imadake Izakaya
Westmount
Service
Nourriture
3.0

Charming place (love the enthusiastic welcome where all staff welcomes you with a collective loud vocal cheer + really, this place has potential and its cozy decor appeals to me) but based on my dinner there, some adjustments are needed: (1)The miso cow tongue 0/10 ... either you serve it rightly or you do not! It came with marks from the grill. Which is superb (I was expecting that nice meaty flavor coming from the grill)...but all the appealing flavor that usually comes from grilled meat were MUTED! Furthermore, it lacked heat!!!! And it was CHEWY! I will let you draw your own conclusion, but what a shame: I have been around the hospitality world and have been cooking for so long to not chew on this one! (2)My meal started at 17:54. By 18:25, I have already sampled the Takoyaki, the green salad, the Miso cow tongue, the beef tataki. I know, no one did rush me but several dishes were served at the same time. Now, again and again, I am not a newbie here: I know that a restaurant needs to make money...BUT there is no excuse: you serve one dish at a time, buddy! One dish at a time! Point blank (unless of course we are several ppl at the table, which comunal/shareable food aspect I can understand and is actually very fun in such type of eatery...but I was alone on this case and that concept just do not work when you eat solo). Whatever excuse for this is none of the business of the customer. Will I go back? Yes, but I will chose completely different food items since what I chose had only the Green salad standing out (7/10 - amazing fresh salad with balanced dressing / it is a salad, I know..but one that's well done) along with the Takoyaki (little tasty lovely croquette of octopus 7.5/10) - The rest was ordinary: Beef tataki would barely be a 4/10 (the beef ok, the overall taste only ok, but not worth the $$$). Service (I read mixed opinions over the web regarding this aspect) was actually absolutely superb for an Isakaya ambience! PS: This restaurant is exemplary. They were informed about my disappointments, and instead of reacting badly, they instead came with constructive suggestions - they suggested to go with the items of the seasonal menu. Since it is summer, they suggested the Rock grilled beef, udon salad.

29 juil., 2012
Le Boucan
Petite-Bourgogne
Service
Nourriture
3.5

Just picked their pork ribs full rack for take out. Well, for a sauce that is a secret recipe, I expected something beyond the usual bbq ribs sauce we find at chain restaurants selling baby back ribs in town. That was not the case. It's a nice bbq sauce, reminding me a bit of what I have tried at home many times with mesquite bbq sauce, but certainly not one that would make me run back there. The smokey flavor naturally adding to the enjoyment, the ribs themselves being of nice quality, the meat not falling off the bone as I prefered with similar baby back ribs tried elsewhere in town but definitely good. Bottom line, good baby back ribs. Not great. And I would not bet on this one as a superior baby back ribs to the chain restaurants that are offering the same items. Somehow the latter fared better to me.

11 juil., 2012
Bonaparte
Vieux-Montréal
Service
Nourriture
4.0

Latest update: April 2012 Another excellent Classic French at Le Bonaparte. Cooking is as reliable as always, the work of flavors impeccable. Largely in my top 3 of best Classic French in town --------------- I went there on several occasions and have been patient with reviewing this restaurant for a simple reason: first time I went there, it was so awesome that I thought "wait a minute..this might be just 1 time ..let me come back and see if they keep excelling with regularity". So I went there for the 1st time around Mid Dec 2007, then on July 2008 and recently last week. In order to test their regularity, I always chose different dates (sat, wednesday and on a Monday) just in case they have different cooks for weekends Vs Weeks. After 3 strikes, here is my review: SERVICE: 10/10 Impeccable! Absolutely courteous/professional on those 3 different occasions. The waiter was different on each occasion, and I was impressed by the great trainning the 3 of them received (knowledgeable, attentive, accommodating and class). FOOD: 8.5/10 That's the best mark I give to a restaurant in terms of food. It includes a severe critic of the freshness of the food, quality of the cooking/ingredients/meat + misc details such as originality, how particularly savourish the meal comes out, and comparison to what you find in the high standard restaurants. Each time, I made sure to take something different: sea food (Tuna steak) on 1st occasion, Venison (2nd occasion), Leg of duck confit on 3rd occasion. For each main courses, from freshness of the ingredients to the overall quality of the meals, it was in the upper standards. On top of that, the decoration of the plates (which I consider only if the meal is at my highest expectations) was impressive. Well done. This restaurant largely deserves it's rave reviews. The wine list is well thought (here's a proof that there's no need to have zillions of wines. You just need a reasonable amount of wines that are well balanced between some great classic high dollar millesimes and some amazingly well chosen affordable variety of great white and red wines). Truely awesome!

16 avril, 2012
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