I must confess, this restaurant is one of my best discoveries this year! Actually, i would have never discover it without Stéphane (avosmoleculescuisinez!). The sous-chef Marc-Olivier Millette's awesome gastronomic creativity and Steph's legendary skills and passion for molecular cuisine inevitably made them good friends during Cegep. And I have heard so much about Le Mitoyen from Stéphane that I absolutely had to try it out!
The north shore of Montreal is not particularly well known for its eateries. Apart from big chains restaurants, the only other restaurant, Derrière les Fagots in Ste-Rose, that was attracting foodies closed in 2009. On the other hand, Le Mitoyen has been opened over 30 years and still going strong. Lesley Chesterman reviewed the place three times now and the Gazette critique is recommending this lovely gourmet oasis.
The building, old vintage style, is well dissimulated within the heart of Ste-Dorothée. The terrace is ideal for a relaxed brunch on a sunny sunday whereas the interior decor is sophisticated and perfect for a romantic date. The list of wine is extensive with reasonable pricing and will satisfy any fine palate. In order to fully experience this flavorful journey, we ordered the 10 service sampling menu.
Amuse Bouche - Roasted Red Pepper Gaspacho, Deer Tartare and sweet potato chip, lobster and nordic shrimp arancini
Gaspacho as most of you already know is a cold soup, originally from Spain and typically served during hot summer time as a refreshing appetizer. Since heat usually enhances flavors, gaspachos usually uses strong ingredients such as garlic and green onions to compensate. Le Mitoyen serves it with a spoon filled of cucumber, onions and red pepper. The soup is refreshing indeed but I found the garlic to overpower the sweet taste of the pepper. The deer tartare was aesthetically served in a crispy cone topped with a sweet potato chip. The gaminess of the deer was balanced out wonderfully and the truffle oil added a hint of nuttiness. Finally, the arancini was definitely the star of this dish! Made of wild rice, sweet peas and panko for this unique and extra crunchiness, this sicilian dish was particularly flavorful due to its subtle hint of lime. Fabulous!