Review: Restaurant Le Flambard, 851 Rue Rachel, Montreal.
During my recent trip to Montreal, my friends and I had dinner at La Flambard. Here is the menu cover:
For my first course I had the lobster bisque. It had a lot of lobster in it and a strong taste of the sea - a note of brine that gave it a strength unusual in a bisque. The photo is messy but I had stirred ity and took a taste prior to taking the photo, so that is my fault.
For her first course my friend Allie had the escargots with tarragon and goat cheese. She gave me one to try and the goat cheese was an interesting taste combination. Personally I prefer escargots served in the Parisian style of garlic and butter in the shell with nothing else. In Canada virtually no one will serve them this way - there are various theories why not. So, yes, this combination was tasty, but I would prefer restaurants serve it in the traditional way.
Tracy had the tartare, and gave me a taste. It was goo, with a mustard bite to it. The portion was a bit on the generous side - not normally something I would complain about - though this portion is about triple what is served at La Societe in Toronto, and double that served at Auberge du Pommier. The La Societe portion could be larger, but 3X is a bit too much. I would recommend a slight reduction in the size of the portion.
My main course flambe of shrimp Pernod. Nice flavours. I was sort of expecting jumbo prawns in the style of Il Posto in Toronto, whereas these shrimp were the medium size that I usually toss with linguine at home. Still, it worked out fine as I had a very large lunch and the smaller portion suited me. It was odd that Tracy would get a portion 3X the norm for her dish, and my entree would be half the normal size I was expecting. In the restaurant world there are always surprises.
For dessert I had the crepes Suzette. Very nicely done - one of my favourite desserts. I wish more Toronto restaurants would offer these on the menu. The orange was just the right degree of sharpness. Ideally these are prepared tableside so they are very hot when served. These came from the kitchen already made so were not as hot as they should have been - that is my only constructive criticism, but it could only be addressed by preparing them tableside, it is not a fault of the chef if it is the policy of the restaurant to not finish them in front of the patron. In any event, they were delicious.
All my friends said it was a great meal and we all enjoyed it.
My Rating: 3 Stars.