chezvictoire

FB_event_CV_bbq_bresilien
 

THE MENU

 

beef tartare
chèvre noir – blood orange – horseradish – Brazil nut – 18/29

 

grilled calamari
fried Brussels sprout – mint – pistachio – rice krispies – 15

snow crab risotto
preserved lemon – bisque – green peas – Parmigiano-Reggiano aged 36 months – mushrooms – 20/32

 

Roasted cauliflower & truffle
bacon – scrambled eggs – lemon brown butter – 19

 

Fried calamari
spicy/limey/peppery mayo – 14

 

tomato salad
Mozzarella di Bufala – edamame – pine nuts – basil – white balsamic – 15

 

ricotta cavatelli
duck confit – lardons – sage – butternut squash – Parmigiano-Reggiano aged 36 months – 17

 

grilled carrot
Medjool dates – homemade culatello – blood orange – sour cream – 17

 

porco tonnato
sous vide pork tenderloin – albacore tuna – 65-degree egg – fried capres – 19

 

smoked jerusalem artichoke
caramelized yogurt – coffee – puffed quinoa – mushrooms – 13

 

foie gras terrine
apple/vandouvan – maple syrup – cider vinegar – ginger – brioche bread – 19

 

Birri green salad
chez victoire dressing – fried shallots – seasonal vegetables – 15

 

snow crab
grilled sucrine – dashi – dehydrated yolk – black garlic – wakame seaweed – black olive – 21

 

salmon ceviche
smashed cucumber – ponzu – cilantro – marigold – avocado – 17

mozzarella di buffala
chorizo – mussels – green peas – sucrine – 19 (for two 26)

 

homemade smoked meat burger
smoked mustard – cucumber and onion pickles – arugula – 19

 

grilled AAA Angus beef
french fries & salad – 28

 

braised beef short ribs
black currant – jerusalem artichoke – burnt shallot – mustard seeds – 27

 

AAA Angus Prime Rib 1kg aged 45 days (for 2 or 3 people)
seasonal mushrooms & vegetables – red wine sauce – 115

oysters

 

6 @ -18     12 @ – 30

Homemade charcuterie board

 

Charcuterie
for 2-3 people – 27
for 4-5 people – 40
Charcuterie + cheese
for 2-3 people – 34
for 4-5 people – 52

Reservation

Réservations à Chez Victoire (92809), Montreal / Quebec

bio

Alexandre Gosselin is an innovative and passionate chef. Having worked in France with Paul Bocuse, Alain Chapel and the Pourcel brothers, Chef Gosselin works gracefully with local ingredients to create interesting and surprising flavour combinations.
Chef Gosselin headed kitchens at Ô Chalet, Simpléchic in Verdun, Le Local and Bar & Boeuf. He received the Jury Prize at the Créations de Chef Sauternes-Barsac competition (ITHQ) in 2010 and participated in the Gold Metal Plates in 2011.

 

Sindie Goineau has worked in Montreal restaurants for more than 10 years. With a degree in wine stewardship from the ITHQ, she pursues her passion by frequently travelling to meet producers and make new wine discoveries. Sindie believes it is very important to work with products developed by winemakers who are respectful of the environment. Chez Victoire’s refined wine list reflects her passion for all things wine.

 

private room

Chez Victoire is a French-inspired restaurant that serves polished, responsible market cuisine enhanced by a refined wine list.
 
Located in the heart of Montréal’s Plateau Mont-Royal neighbourhood, Chez Victoire has a private reception room on its mezzanine that can accommodate up to 55 people (seated dinner or cocktail format) for private events, birthday dinners, intimate weddings, corporate outings, product launches, business lunches or office parties.
 
Our dedicated professional team will help you organize your event and select a customized menu that will satisfy your needs.
 
The room includes:
 
Its own audio-visual system
A separate fully-stocked bar
Three 55” inch flat screens
A semi-circular booth that can accommodate 12 to 14 guests
Seating for up to 55 people
Space for a DJ
Customized menus based on your criteria and budget
 
To reserve the mezzanine or for any other information, please contact Sindie Goineau at 514-521-6789 or at evenements@chezvictoire.com
 
a_0007

a_0009

  • Our Address

    1453 Avenue du Mont Royal Est, Montréal, QC H2J 1Z1

  • Write Us

    info@chezvictoire.com

  • monday to sunday

    5:00 pm – 12:00 am

  • Phone

    514.521.6789