After several months of waiting, we can finally eat in restaurants across Quebec. In order to present their new menu by chef Timothée Vielajus and to celebrate the reopening of the restaurants, the Foodlab graciously invited us last week on their superb terrace in the heart of downtown Montreal. Here is a summary of our experience.
A well-distanced terrace at the Foodlab
The Foodlab team did a great job with the distancing and protective equipment. Each outdoor table seats up to 4 people and an acrylic sheet is installed in the middle of the table to allow people to be protected from the other two people on the other side.
A brand new farm-to-table menu concocted by Timothée Vielajus and his brigade for the Foodlab
The main reason we were at the Foodlab last Wednesday was to taste the new menu featuring local producers and seasonal ingredients. We had the opportunity to try 5 courses and 1 dessert, which is about half of the menu.
Asparagus with a Zacharie Cloutier cheese emulsion
The combination of the freshness of the asparagus with the lightness of the cheese mousse was totally exquisite.
Oyster mushrooms with chimichurri, sunflower and pumpkin seeds
Probably one of our favourite dishes of the whole evening. Normally neither my boyfriend nor I would have opted for a mushroom dish, but we were feeling adventurous and loved it.
Halibut sashimi with smoked mussel juice and spruce
Fans of raw fish will love this simple dish.
Nettle soup, 64 degrees goose egg, Gaspésie seaweed, mushrooms and yogurt
A super interesting discovery with the herbaceous side of the nettle that balanced well with the crispy, fatty mushrooms, egg and yogurt.
Pork belly, matane shrimp, salsa verde and apple lacquer
To finish the savoury part of our meal, we get this lettuce wrap stuffed with pork belly, Matane shrimp and salsa verde. Very tasty, we like it!
A gentle finale at the Foodlab
To finish the meal, we try the rhubarb dessert. It’s the perfect time to eat it, as it’s in season, and this dessert is the perfect end to a delicious meal on the terrace.
Favourite cocktail: the James
What would a good meal be without a good drink? We were both drawn to the James cocktail. It was the crème de menthe that made me curious and we were definitely not disappointed. A refreshing and unique cocktail.
An espresso for the road at Café SAT
After finishing our meal at the Culinary Lab, we grabbed an espresso for the road at Café SAT downstairs. The espresso was excellent and the interior of the cafe was beautiful and gave me very international vibes.