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| - After almost 6 years in business Bouillon Bilk has become a bit of a local legend among Montréal foodies. I have walked by this restaurant many times and because it is located on a somewhat sketchy block of few restaurants and many electronics and hard goods stores one must look carefully to actually find the place. There is no prominent signage but a close look in the window reveals a super sleek and buzzing restaurant. Based on the excellent reviews and word of mouth we have been saving a visit to Bouillon Bilk for a special occasion. The occasional arose when some highly food obsessed folks from New York City recently visited Montréal after a very long absence.
The evening's objective was an eight course-tasting menu accompanied by a wine pairing with each course. A splendid array of meat, fish, fowl, pasta, sweets and interesting alcohols awaited us. We are so happy to report that our table of "been there done that"diners was totally blown away with this incredible menu. It was a flight of fancy combining the best elements of contemporary cooking on the fly, Omakase, and classical French and Italian dishes.
The first offering was a formidable amuse bouche, of blue fin tuna tartar/ceviche and was followed by three sushi-esque courses that rival the best sushi offerings that we have had in this city. Razor Clams,yuzu kosho, peppers, peach and sesame. All these ingredients were elegantly minced down to size and decoratively placed back in the clamshell. No rubbery razor clam going down here. This artsy longboat of clam went down sensuously. The wizards in the kitchen almost knocked it out of the park with this one setting the highest standard for the courses that followed; Hamachi with blackberries wild rice and cucumber; and artic char with dill, squash, nectarine, fennel and radish. They were just superb.
I will mention the ingredients of the next three courses in detail because they are so original and the combinations of taste texture and seasonings worked so well together. Veal with sea urchin, French beans, artichoke, and cashews. Linguini, shrimps, black truffle, fava beans and olive. Venison, offals, strawberries , cauliflower, and shitake. The veal with sea urchin was a not too abrupt departure from the Japanese influence of the meal up to this point. The Linguine a perfect combination of home made noodles lovingly adorned by the other ingredients and soaked in a savory bouillon. The venison was whimsical with just the right touch of strawberry sauce to balance the meat and the offals.
The desserts of Fig Tartelette and Pecan and Chocolate Soup kept up with the quality and creativity of the first 6 courses.
Of the eight wine pairings we surprised by the first, which was an artisanal beer of very complex flavors. The wines overall were very good although we thought the sommelier was a little off on the selection of the red wines as they weren't quite up to the loftiness of the foods. The whites for the most part were more interesting and very drinkable. The repast ended with two very nice dessert wines a 2000 Gailliac Mauzac with tones of honey and a Monstrum Grenache of anonymous origin that closed this extraordinary event with a sweet and flavorful memory.
Bouillon Bilk is for certain the best of Montreal and a great value given the quality of the food, the super cool and unpretentious ambience and service. In this city of endless restaurants, many of which achieve international critical acclaim, the tasting menu here should be on your list for one of the best dining events to be had anywhere.
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