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| - If you are not afraid of large quantities of heavy, hearty, ultra-rich food, this place is definitely for you. On our minimoon in Montreal APDC was the first restaurant we specifically wanted to visit (we actually built our visit around this restaurant after watching the Tony Bourdain No Reservations episode...).
My husband and I are used to ordering tasting menus - or at least an appetizer, entrée and dessert each when we dine - to be able to get as diverse a sampling as possible, of different things on the menu. This was our approach as we set to tackle the APDC menu for the first time, where one gets spare, one-line titles for the selections and virtually no other description. However, we were saved from our folly by our kind server, who cautioned us that the dishes were very large, very filling, and we were not likely to make it through a dinner we had orignially contemplated.
He steered us instead towards ordering an appetizer to share, then a couple of "medium-sized" dishes:
Venison tartare - delicous, rare, tender, served with a raw egg and a few salad greens which were dressed with nice acid.
Foie Gras poutine - not as tasty as I'd hoped, but the slowly melting Foie on top of the hot poutine did impart an amazing layer of flavourand complexity to the dish.
Boudin and Foie Gras tart - as fantastic and rich as it sounds; it was all we could do to finish every last bit. Fat liver on fat blood sausage on fattyrich tart pastry. Wonderful!
Absinthe to end -- perfect for cutting through all the richness...
We returned 2 days later and chose to dine at the counter. It was an amazingly warm day, and the large window-doors at the south end of therestaurant were flung wide open to take advantage of the all the spring splendour... we were deeply tempted to switch but decided that we wanted to watch the chef's preparations instead of basking in the light.
Onion soup - made with pork stock, perhaps 3 lbs of gruyere, and gobs of lardons in one very large soup bowl. Definitely one of the best onion soups I'd ever tasted - complex and rich and oh so filling. I think I took 2 spoonfuls and desisted from eating more for fear of not being able to partake of our other 2 dishes.
Plogue a Champlain: small buckwheat pancake topped with potatoes, cheese, thick-cut chunks of bacon, maple syrup and of course, foie gras. It was the one of my favourite dishes of the trip - the foie perfectly seared and doused with maple syrup -- a wonderful pairing.
Duck in a Can - also very worthwhile for the fanfare with which it is presented.... basically a large and fatty duck magret is placed into a can with a lobe of foie, some buttered cabbage and lardons, a venison broth and balsamic vinegar glaze -- it's cooked and opened and served tableside atop toast and celeriac puree...while rich and tasty, this dish could have used a bit more acid, certainly...
Some things we wish we could have ordered: pied de cochon, the rest of the foie offerings, the offal selections, seafood platter, lobster (served with mashed potatoes and fiddlehead ferns).... we'll have to return for sure.
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