Cacao Barry Chocolate lighted at MTLàTABLE
This year’s 6th edition of Montréal’s restaurant week – MTLàTABLE – will run from November 2 to 16. For two full weeks, 175 restaurants from around the city will join forces to celebrate our world-renowned cuisine by offering signature table d’hôte (set menu) specials at the incredible price of $21, $31 or $41.
This year’s lineup (175 restaurants!) will feature a wide gamut of cuisines, and enough flavourful adventures to satisfy even the most refined palates.
From classic French bistros and traditional Italian fare, to Japanese Izakayas and Quebec terroir, the options are endless. This year, we also challenged participating restaurants to develop an original dessert featuring Cacao Barry chocolate. 15 winners were selected based on the creativity of their dishes.
Cacao Barry’s chocolate competition is sure to make you think twice before booking your table. Here are some of the decedent desserts to devour.
Bistro Laurentien – La Coupole
La Coupole’s offering is a multi-faceted creation that incorporates chocolate in a variety of ways. Dubbed “The Triple C” for its combination of chocolate, cranberry and goat cheese, this dessert features a variety of delicious ingredients. From its silky-smooth, frozen, creamed goat cheese and bright cranberry curd, to its airy cacao nib sponge and creamy Alto el Sol 65% chocolate, this dessert is definitely the cherry on top of any meal.
Kyo Bar Japonais
Kyo’s winning recipe was an exquisite white-chocolate and miso panna cotta. The rich frozen cream, emboldened with Cacao Barry’s Satin White Chocolate, is a great example of how hints of salty elements can balance a dessert dish. It is served with a refreshing quenelle of tart mango sorbet, garnished with coconut cream and miso tuile and dusted with a white-chocolate powder.
Ibérica's classic Chocolate con pan y aceite, literally “Chocolate with bread and oil” is anything but ordinary. It features scoops of decadent, rich chocolate ganache, made with 70% dark chocolate from Santo Domingo, and is topped with luscious Spanish olive oil, Maldon sea salt and thin slices of toasted baguette.
Les Affamés were selected for the chocolate competition with their “Crispy brown rice fudge and orange three ways”. The dense fudge is made with Cacao Barry’s 36% milk chocolate and mixed with fried grains of brown rice. Plated and accented with dollops of orange gel, spiked with Grand Marnier orange liquor, and topped with orange pop-rocks candy, this dessert is a sure crowd pleaser and will evoke childhood memories, despite the grown-up twist.
Located in the old port and selected for a second straight year, La Champagnerie went all-in with their creative signature chocolate dessert. A crunchy white chocolate crumble is served with a generous scoop of sea-buckthorn ice cream, warm tempura chocolat fondant, field berries and hazelnuts.
“Textures of chocolate, praline and salted caramel”
“Duo of dark chocolate”
“Le cacao Bêtise”
“Almond cake with Alto del sol chocolate”
“Meyer lemon verrine, pepper gelée, acacia flower granité and meringue”
“La naïla, chocolate-blackcurrant mousse and Guayaquil ice cream”
“Brownies and chocolate crémeux, peanut nougatine and vanilla ice cream”
“Paradis en Provence”
All recipes available here (French only).
Jason Lee, blogger
Jason is a food eater and picture taker. As the blogger behind Shut Up and Eat, he covers everything food, from recipes to reviews. Jason has vowed that he will not stop until he has officially eaten his way across Montréal. It’s a big claim, and it’s one he’s making.