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| - If Michelin cared about Montreal, Xo would easily earn 1 Michelin star. Chef Michelle Mercuri has designed a menu that tantalizes that palate and makes you want more... until the next course comes and continues the experience.
I went with the 6 course tasting menu, which really was a bit more than that:
- No amuse bouche, surprisingly
- Snow crab salad with coriander foam, white wine gelee, and dill and olive powder
- Sea Bass with Dried Fish Eggs
- Rum emulsion, butternut squash and butternut squash chips, and molasses
- Trio of Veal (braised cheek, sweetbreads, and loin) with house-made pappardelle, trumpet mushrooms, and sliced black truffle
- Filet of bison (cooked sous vide) with cocoa beans, dried cauliflower, and cauliflower puree
- Cheese course (the cart could have offered more than the 7 cheeses they had, but the 3 I had were great)
- Pre-Dessert: White chocolate and coconut ball with milk inside. Apparently they freeze the milk with liquid nitrogen, then roll that solid up in white chocolate and coconut. Put it back in the fridge and serve it up after the milk melts!
- Beer ice cream, Brownie, and chocolate ganache
- Mignardises: Chocolate crumble, passion fruit macaroon, peanut butter, chocolate truffle, passion fruit jelly
All in all, a wonderful meal and wonderful wine pairings. I especially liked that they give you a separate wine pairing for each cheese chosen from the cart... this is a great touch and one I have never encountered before.
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