MTLàTABLE for veggie lovers

Mayssam Samaha

Mayssam Samaha is a food and travel writer and blogger and the founder behind the blog Will Travel for Food. She travels the world in search of the next culinary discovery. From Iceland to South Africa, she’s already visited over 30 countries and there’s nothing she enjoys more than wandering around a farmers’ market in a foreign city. She is also the founder of the SAISONS intimate dinner series highlighting Québec products and chefs.

This article was published on October 26, 2022.

If you love your veggies or are looking for vegan or vegetarian options, there are many restaurants to choose from at this year’s MTLàTABLE. It’s time to fully indulge in the culinary creations of the set price tables d’hôte ($35, $45, $55 or $75).

 

Gaspar – 89 De la Commune Street East

French onion soup, beer, croutons and smoked cheddar cheese

L’Estaminet – 1340 Fleury Street East

Fettuccini with gourmet mushrooms, truffle oil, Parmesan and spinach 

Pullman – 3424 Du Parc Avenue

Parsnip bhajis, mint yogurt

Gnocchi, bolognaise, pecorino green beans, truffle oil, almonds

Cabotins – 4821 Sainte-Catherine Street East

Spinach and lentils with curry, spaghetti squash with white wine, candied eggplant and tomato, pistachio sauce and mushrooms

Restaurant Bivouac – 1255 Jeanne-Mance Street

Crème Dubarry with boreal spices and spruce pickled cauliflower

Wild mushroom cannelloni topped with Gré des Champs cheese and herb velouté

 

 

Magnolia – 2600 William-Tremblay Street

Grilled Québec mushroom salad, braised pistachio puree, sweet and salty radish, purple radish microgreens

Homemade ricotta gnocchi, corn and galangal cream, candied leeks, basil microgreens

Beau Mont Restaurant – 950 Beaumont Avenue

Eggplant compressed with miso, maple, sea buckthorn, hazelnut

Il Bazzali – 285 Beaubien Street East

Chickpea polpette with crunchy rosemary vegetables with tomato sauce and fresh herbs

Ikanos – 112 McGill Street

Agnolotti with squash, chanterelles, and homemade ricotta

Labo Culinaire Foodlab – 1201 Saint-Laurent Boulevard

Jerusalem artichoke gnocchi with oregano, braised red cabbage with bay leaf, fermented cabbage, labneh, sunflower seeds

 

 

Bagatelle Bistro – 4323 Ontario Street East

Homemade ravioli, creamy sauce made with coconut milk (vegan)

ChuChai Restaurant – 4088 Saint-Denis Street

Tasting platter: spring roll with peanut sauce, yellow curry vegetable pastry, dumpling with peanut sauce

(Note that the entire menu is vegan.)

Trattoria Gio – 452 Place Jacques-Cartier

Fried squash and eggplant caponata, capers and olives

Le Petit Flore – 1145 Fleury Street East

Beet ravioli, Québec blue cheese, pistachios, creamy lemon zest sauce

Devi Restaurant – 1450 Crescent Street

Chatpate Chole spicy chickpea masala with rice and naan

 

 

 

Le Marché Italien Le Richmond – 333 Richmond Street

Mushroom, zucchini, pear and radishes in a polenta crust

Perles et Paddock - 403 des Seigneurs Street

Roasted cauliflower and romanesco, apples, muhammara, hazelnut and sweet potato puree

Bistrot La Fabrique – 3619 Saint-Denis Street

Buckwheat and porcini mushroom gratin, buffalo mozzarella, "pot-au-feu" carrot, beetroot

FiorellinoLaurier: 381 Laurier Avenue West / Notre-Dame: 2472 Notre-Dame Street West

Pasta Funghi Selvaggi: fresh egg tagliatelle with wild mushrooms, truffle paste, Parmigiano

Le Valois – 25 Place Simon-Valois

Grilled vegetable and goat cheese tian, honey balsamic reduction

 

Follow MTLàTABLE on InstagramTwitter and Facebook, and don’t forget to use the official event hashtag, #MTLaTABLE, in your tweets and Instagram posts.

Mayssam Samaha

Mayssam Samaha is a food and travel writer and blogger and the founder behind the blog Will Travel for Food. She travels the world in search of the next culinary discovery. From Iceland to South Africa, she’s already visited over 30 countries and there’s nothing she enjoys more than wandering around a farmers’ market in a foreign city. She is also the founder of the SAISONS intimate dinner series highlighting Québec products and chefs.

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