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| - Le Club Chasse et Peche is owned by Chef Claude Pelletier and Hubert Marsolais and has been around since '07. This lodge-like restaurant offers not too extensive of an menu, including items such as 'Oysters with Charisma,' 'Beef Carpaccio, Truffle, Aioli, Celery, and Maitake,' 'Seared Foie Gras, Oranges, Seabuckthron, Sable, and Pistachios,' etc. The hubs and I came here for a late dinner reservation, and they do strictly adhere to the time - getting seated earlier isn't really an option, as this restaurant does get jam-packed. We tried the Braised Piglet Risotto, which came topped with foie gras shavings (I wasn't a fan of this dish, as while it was creamy, it had a very oatmeal-like taste to it with an off-flavor to it; the hubs was actually a fan of this dish, and thought it was one of the better risotto dishes he's had); Kid Ravioli (filled with feta, artichokes, and dressed with golden raisins; this came as pan-fried dumpling like, with a crispy exterior; however, I wasn't really a fan of the filling, as it was sweeter and tasted as if it was filled with mashed prunes); and, for the main entree, the Suckling Pig (with French fingerlings, kale, and walnuts - the pork itself was pretty tasty, as it was wrapped in bacon and flash-fried; the exterior had this nice salty crispiness to it; the pork inside was tender and super juicy; no sauce was even needed for the meat; the sides of the kale and the fingerling potatoes seemed like an afterthought, as they did not complement the pork). For dessert, the hubs had the Donuts that came with a scoop of hazelnut ice cream and drizzled with a creme anglaise - I thought the doughnuts were more on the dryer end, not being soft and fluffy; I had the Horizon, which was a clementine cake topped with small slices of blood orange and topped with cream cheese (this was okay, and I appreciated more of the slices of fresh blood orange). Service was friendly and full of humor - the servers, Mr. Phil, Mr. Damian, and Mr. Ray were all super sweet and welcoming. The restaurant itself felt like an underground dark 'club,' where there were even some club beats playing overhead. Just note that this restaurant is extremely loud, so it's definitely not a place for an intimate dinner - the combination of the music and the loud conversations was a little overwhelming.
+Suckling Pig (just the pork portion)
+ask for Mr. Phil, Mr. Damian, and Mr. Ray
+reservations strictly adhered to
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