chezvictoire

– AUTOMN 2017 –

THE MENU

 

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

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

Red beet tartare

 tarragon gel – fresh goat cheese – sunflower seeds – plum bitters 15

Red tuna tartare
passion fruit – red beet – raspberry – carrot – 21/32

Carrot risotto
lobster mushroom – corn – crème fraîche – Parmigiano-Reggiano aged 36 months – 17/26

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

Mozzarella di Buffala
panzanella, pure and simple … – 19/26

Ricotta cavatelli, carbonara style

lobster bisque – bacon – Parmigiano-Reggiano 36 months – 65 degree egg – smoked bread crumble – 17

Pan-fried scallop
black rice – rhubarb – vadouvan – sunchokes – garlic scapes – 14/34

milk-fed veal filet
red tuna – pan-seared foie gras – brioche bread – Madère sauce – 26

Fried calamari

spicy/limey/peppery mayo – 14

Grilled octopus – 21
Romesco sauce – black garlic gel – dehydrated black olives – cherry tomatoes/green peas/lemon – 21

Scotch egg

shrimp – girolles/corn/crustacean bisque – tarragon – 14

Chicken liver mousse

sour cherry – bagel – raw cocoa – leek – dill – 14

Lightly smoked salmon
yogurt/fermented lime – cucumber – caper leaves – curry oil – dill – 16

foie gras bonbon

peach – lavender – caramelized onions – muscat gel – melissa balm – 14

 

 

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

 

Grilled AAA Angus beef
french fries & salad – 28

 

Roasted Quebec lamb
eggplant rings – ratte potatoes confit in duck fat – smoked yoghurt – green peas/mint/bacon – 28

 

grilled red tuna steak
gnocchi – clam – chorizo – corn – poultry/clam sauce – 36

 

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

Book a table

 

 

Reservation Form for groups of 8 people or more

 

Purchase a gift certificate

 

 

Our address

1453 Avenue du Mont Royal East, Montreal, QC H2J 1Z1

 

Our telephone number

514.521.6789

 

Our opening hours

Monday to Sunday : from 5PM to Midnight

 

 

 

late menu

From 10:00pm @ midnight

 

* for customers arriving after 10pm only *

 

(1 starter + 1 main)  or  (1 main + 1 dessert)  = 25$

 

– Starters –

3 oysters

garnish of the moment

red tuna tartare (+ 7$)
passion fruit – red beet – raspberry – carrot

Tomato salad & mozzarella di bufala

 edamame – pine nuts – basil – white balsamic

Birri green salad

Chez Victoire dressing – fried shallots – seasonal vegetables

Fried calamari

spicy/limey/peppery mayo

chicken liver mousse

sour cherry – bagel – raw cocoa – leek – dill

 

– Main dishes –

Home-made smoked meat burger
french fries & salad

Ricotta cavatelli, carbonara style
lobster bisque – bacon – Parmigiano-Reggiano 36 months – 65 degree egg – smoked bread crumble

Grilled «AAA» Angus beef (+ 3$)
French fries & salad

Carrot risotto (+ 3$)

lobster mushroom – corn – crème fraîche – Parmigiano-Reggiano aged 36 months

Pan-fried scallops (+ 5$)
black rice – rhubarb – vadouvan – sunchokes – garlic scapes

1/2 mozarella di buffala

panzanella, pure and simple …

 

– Desserts –

Lemon curd
pineapple/basil – oats/wheat/honey crumble – meringue

Molten chocolate cake (+ 3$)

fresh bay leaf ice cream

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
 
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