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Amy Rosen
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“We also went back to les Halles Bocuse because we simply cannot get enough of the place, and because we wanted to try the pink praline tart. I can't remember Chef Antoine talking about the pink pralines of Lyon, but shame on him, because they're a really big deal here. At first, we were put off by the garish pink color of the candied almonds, but the more we walked around, the more we realized that pink pralines were a specialty of Lyon--- all the patisseries looked like French Baker Barbie had set up shop.
"This is the best thing I've ever tasted," said Trish as she bit into a tender sable base with a pink praline caramel on top.”
― Off Menu
"This is the best thing I've ever tasted," said Trish as she bit into a tender sable base with a pink praline caramel on top.”
― Off Menu
“Chef Simone is clearly inspired by classical French cooking but she's totally making it her own. SHE'S so cool.
For instance, her "half-cooked" potatoes are shredded, poached in oil, drained, and tossed with a lip-smacking homemade XO sauce, and then topped with a perfect piece of steamed turbot. It's not your traditional, beautifully plated French meal, but I swear it has raw sex appeal and it's so good.”
― Off Menu
For instance, her "half-cooked" potatoes are shredded, poached in oil, drained, and tossed with a lip-smacking homemade XO sauce, and then topped with a perfect piece of steamed turbot. It's not your traditional, beautifully plated French meal, but I swear it has raw sex appeal and it's so good.”
― Off Menu
“For our final meal we decided on a blow-out dinner at the rustic and chic le Boeuf et le Cochon, where Quebecois chef Luc Roy brings fancy French peasant food to the Montreal masses by making it both comforting and extremely decadent. Like foie gras poutine with squeaky curds from his own dairy farm and seared duck breast with foraged chanterelles, all set amidst a simple room of rough-hewn beams and exposed brick.
After much deliberation, here's what we ended up ordering:
•seafood tower featuring crab legs, oysters, clams, shrimp, mussels, snails, and conch--- much of it culled from the nearby St. Lawrence River (The furry conch shell was a tad challenging.)
•foie gras poutine (The consensus was "disturbingly delicious".)
•two-pound lobster stuffed with fall vegetables and doused in Béarnaise (Lilly's favorite" "Can you make this for me on my birthday?" she asked between mouthfuls. I'll have to remember. It'll be a nice surprise.)
•hanger steak with a sidecar of mushroom Bordelaise (Trish's favorite. She's super into protein these days.)
•lamb shank with green lentils ("Unappealing color combo" was the verdict.)
•pouding chômeur (Warm, mapley heaven! New favorite dessert alert!)”
― Off Menu
After much deliberation, here's what we ended up ordering:
•seafood tower featuring crab legs, oysters, clams, shrimp, mussels, snails, and conch--- much of it culled from the nearby St. Lawrence River (The furry conch shell was a tad challenging.)
•foie gras poutine (The consensus was "disturbingly delicious".)
•two-pound lobster stuffed with fall vegetables and doused in Béarnaise (Lilly's favorite" "Can you make this for me on my birthday?" she asked between mouthfuls. I'll have to remember. It'll be a nice surprise.)
•hanger steak with a sidecar of mushroom Bordelaise (Trish's favorite. She's super into protein these days.)
•lamb shank with green lentils ("Unappealing color combo" was the verdict.)
•pouding chômeur (Warm, mapley heaven! New favorite dessert alert!)”
― Off Menu
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| Game Night: R1 GN Bingo 2026 - Kala's Card | 10 | 9 | Apr 02, 2026 09:33AM |
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