Former owner and chef at La Kitchenette, Jeremy Passat comes to us with this new restaurant offering a market cuisine inspired by his homeland in Europe. As Jeremy says, the greatest thing that has been passed on to him in his life is the passion for good things and good food, which he successfully passes on to us through his cooking.
The staff was very welcoming, friendly and professional from the moment we entered the restaurant. They took our coats and guided us at our table. We sat in large tan leather armchairs, that are very comfortable especially if you plan to spend a long night at the restaurant eating and chatting. The dining room is spacious with very large windows and high ceilings that allow a pleasant natural light to enter the restaurant during the day. Jeremy mentioned that he might want to build a mezzanine to provide more seating. They kept it very simple decoration wise, without any unnecessary details, we particularly appreciate the antique look of some furniture in the dining room, including the piano and the cabinet.
Open both day and evening, Õréa offers an "à la carte" menu that is fairly short and a very affordable table d'hôte. The bistro vibe during the day turns into something more gourmet and fancy at night. The plating is meticulous and neat, which results in plates that are as pretty as they are good.
ÕRÉA also offers a fine selection of wine and a cocktail list that includes items such as the Moscow Mule and Pineapple Martini.
We had a hard time choosing the main dishes, because according to their description each dish was absolutely delicious. Since we obviously could not try all the dishes, we opted for the braised beef cheek and the candied salmon steak.
The beef was simply presented in a deep plate so that the piece of meat could be placed in its juicy cooking sauce, which could have been eaten with a spoon because it was sooooo tasty. The chunk of beef was generous enough. It was by far one of the most tender pieces of meat I have had the chance to taste. Thanks to the slow cooking method they use, it takes 5 hours of cooking for it to get to this texture and perfect tenderness. We were also served crunchy carrots, and an oven baked french shallot that was just as tender as the beef. This simple plate was definitely a success!
After receiving a brief explanation on the very intriguing cooking technique of the salmon, our waiter had piqued our curiosity and we could not help but choose this dish. This candied salmon steak was served with carrots and parsnips, roasted leek and a crispy olive polenta. The texture of the salmon was quite surprising, it felt like the fish was almost raw, but it was cooked to perfection. It is rather difficult to further explain how it melts in your mouth and breaks apart with a fork, you will have to try it to understand! We would have liked it if the piece of polenta was bigger, because it was delicious and we had barely a bite to savor it.
The apple pastry was rather comforting, the dough had a pleasant butter taste and the warm apples recalled the flavors of a homemade apple pie.
Thanks to the Õréa team for their warm welcome, their delectable cuisine and the pleasant evening we spent in their establishment. Book your next night out now and enjoy an unpretentious culinary experience, and let yourself be charmed by Chef Jeremy's passionate cuisine!