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  • We dined here on 6/22 during our recent vacation in Montreal. Overall we had a wonderful experience that I'll never forget. The food was superb with artful presentations served in a warm, inviting and modern atmosphere. The stars of this menu are the Foie Gras & Pork dishes but everything we tried was atleast excellent with some plates reaching perfection. The food: Starters - Fresh Warm Bread & Butter- A great start to our meal. The bread was thickly sliced with a crispy crust and soft interior. This ame with cold butter. Beef Tartare - I loved this dish. The presentation was perfect as it was served in 2 Sushi-style "Temaki" nori hand rolls with crispy onion shoe strings, warm rice, lucious beef tartare topped with a quail egg in it's shell with sesame seeds on top. You poured the quail egg and sesame seed mix on top. I couldn't get over the marriage of flavors. It was devine. Entrees: Duck In A Can - Medium rare Duck, Foie Gras, Thyme & Balsamic Jus served over Mashed Potatoes & Toast. The presentation was whimsical as our server used a can opener tableside and spun the contents of the cooked can over a plate of Mashed potatoes over toast. The flavors were nearly perfect. I loved everything about this plate with the only exception being that the duck skin was a little rubbery and gelatinous instead of crispy. Otherwise it was sublime. Pork Chop with Red Cabbage & Onions - My wife ordered this and it didn;t disappoint. This dish was simple in presentation but big on flavor. I loved the balnce of red cabbage and onions with the moist chop. It really elevated thedistinct and smoky flavor of the pork. Side: Frites cooked in Duck Fat - These were without a doubt the best fries I've ever had. Simply amazing. Served in a paper cone with a side of mayonnaise. The fries were crisp on the outside and hot and soft in the center. We skipped the mayonnaise and dipped them in the jus from our entrees. These paired with the Duck In A Can beautifully. Dessert: Dark Chocolate Pot de Creme - I love dark chocolate and I love dessert. This was a warm chocolate pudding topped with whipped creme and buttery cake crumbs served in a jar. It was rich and decadent. Vanilla Bean Ice Cream - We paired this with out Pot de Creme and it provided the perfect balance of flavor and temperature. It was the perfect end to our meal @ APDC. Overall we had a wonderful time @ APDC. It was without a doubt the most relaxing, fun and enjoyable fine dining experience I've ever had. This is not light fare but certainly delicous, thoughtful and stellar food presented in a casual environment. Count me in as a now devoted fan of chef Martin Picard. Merci Beaucoup Chef.
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