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  • La Récolte has excellent staff, beautiful presentation and plating, and a nice varied selection of meals that cater to omnivores and vegetarians alike. Chef Owner Étienne was happy to offer variations on some of the plates to make vegetarian versions, and was very accommodating. I called around 8:30 PM and was told that while the kitchen closes at 10 PM, they are flexible. I intended to arrive at 9:15, but ended up arriving at 9:45. The restaurant was still packed with clientele, but I had no trouble getting a seat at the bar. As I write this, it's 11:20 PM and the place is still half full! I'm pleased to say that the service here is excellent, and the staff really impressed me with their attentiveness! I really appreciate the personal touches, when Étienne introduced himself, and took time to go over the different menu items and variations. I decided to forgo the appetizer and begin with a main course - a wild mushroom platter that came with grilled cucumbers, roasted carrots, and rolls of naked oats. The mushrooms were perfectly cooked, the sauce was delicious, and the sprinkling of crunchy oats provided a nice counterpoint to the softness of the vegetables! I've never tried naked oats before, but I really enjoyed the rolls of soft cooked oats wrapped in leaves. I paired this with a dessert wine from France that was a very pleasant accompaniment. For dessert, I couldn't choose between the two options and decided to go for both. The chef very kindly offered to make me a sampler dish so I could try both! The mead-poached peach and bay-leaf-flavoured semifreddo was a first for me, and while I found it interesting, the smattering of sour raspberries was a little too intense for my tastes. I did enjoy the crumble a lot, and I'll note that the bay leaf flavour was quite interesting; while not my favourite thing, it was very distinctive without being overpowering. The standout dessert was the honey cake with sunflower seed pralines candied in maple syrup. The white cheese reminded me of a very mild, thick, sour cream. The wild cherries were sour but not excessively so. My favourite part was the sweet bottom layer! The experience was enough to inspire me to write this as I sit at the bar! I haven't even left yet, but I already can't wait to come back!
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