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Le Club Chasse et Pêche Montreal

Posted By Jennifer Ho Jan 09 2012 · 2 comments · Dining Out, Old Montreal

Suckling Pig With Polenta and Truffle

Club Chasse et Peche gives off an air of exclusivity in the discreet nature of the establishment: to the regular passerby it would be easy to miss the place and walk right by, blissfully unaware of the culinary delights that take place inside. The only indication that it even exists on the middle of St. Claude street is a large stylized logo that is at once easily recognizable while being somewhat indistinguishable at the same time – the icon resembles an eagle spreadings its wings, showcasing a torso made of a coat of arms. I think it’s open to interpretation. There is a little bit of snobbery that comes off as you experience the Club for an evening but it totally works in their favor. It helps that we were knowingly greeting with a warm “Welcome to the Club”.

Negroni

Starting off with a Negroni and a pale ale made by St. Ambroise, we sat down in these great leather armchairs. When was the last time you got this kind of backside comfort in a restaurant? I loved it. Roomy and cushy, you got to lean back and really sit at ease. None of the trendy hardwood chairs with low backs – the Club is serious about your bodily comfort as you sit through the delicious meal to come. As we looked through the menu, I have to say this is one that will stand out in my memory for a while. Not often do you see restaurants poking fun at themselves, attempting to joke around a little and build up some personality through the menu items offered i.e. oysters with character, vegetables with panache etc. I thought it was a cute tongue-in-cheek way to differentiate – it’s funny because the vegetables probably do have panache. So do a lot of other restaurants but the difference is most restaurants won’t go out of their way to say so – the Club does.

Crisp Sweetbreads With Cabbage, Apple and Macadamia

We started with the crisp sweetbreads which came with cabbage, apple and macadamia as well as the venison, roasted beets, pear and L8 harvest. The saltiness of the sweetbreads paired perfectly with sweetness of the apple – the entire dish was all but inhaled. The same can be said about the venison. Pounded into thin slices, the venison was served raw along with some colorful fruits and vegetables which helped make the aesthetic of the plate a gorgeous piece of edible art.

Duck Magret With Foie Gras, Mushroom and Rutabaga

For the mains, we had the suckling pig with polenta and truffle which came to us looking a little daunting. A seemingly big cut of meat rested invitingly on the polenta, just waiting to be devoured. And it was. The duck magret with foie gras, mushroom and rutabaga was sliced into two-bite pieces, each a good accompaniment to the foie gras resting on some sort of flaky pastry nearby. You get more than enough foie gras you could ask for. After this, I was to the point of bursting. I think I may have undone my top button a little bit. There, my secret’s out. And of course, everyone always has room for dessert even when you’re at this breaking point. Oh man, there’s no way we could have left the Club without trying at least one!

Pilgrammage - Kouign Amann with Apple and Vanilla Ice Cream

We had the Pilgramage which was a kouign amann (butter cake in Breton), apple and vanilla ice cream. The kouign amann was graciously explained to us as a sort of sweet, crusty cake. It was harder than I had expected and chewier too but nonetheless, it went perfectly with the vanilla ice cream provided at the other end of the plate. The PurPur was ordered as well – a rice pudding with poached figs and red wine sorbet – not something you can easily find. Everything that evening was perfect: from the company to the service to most importantly, the food itself, we were more than satisfied when we left the Club. Can’t wait to try Le Filet next!

IMG_1773
IMG_1774
IMG_1776
Negroni
Negroni
St Ambroise Pale Ale
St Ambroise Pale Ale
IMG_1782
Venison, Roasted BEets, Pear, L8 Harvest
Venison, Roasted BEets, Pear, L8 Harvest
Crisp Sweetbreads With Cabbage, Apple and Macadamia
Crisp Sweetbreads With Cabbage, Apple and Macadamia
Duck Magret With Foie Gras, Mushroom and Rutabaga
Duck Magret With Foie Gras, Mushroom and Rutabaga
Suckling Pig With Polenta and Truffle
Suckling Pig With Polenta and Truffle
IMG_1806
IMG_1808
PurPur - Rice Pudding With Poached Figs and Red Wine Sorbet
PurPur – Rice Pudding With Poached Figs and Red Wine Sorbet
Pilgrammage - Kouign Amann with Apple and Vanilla Ice Cream
Pilgrammage – Kouign Amann with Apple and Vanilla Ice Cream
Pilgrammage - Kouign Amann with Apple and Vanilla Ice Cream
Pilgrammage – Kouign Amann with Apple and Vanilla Ice Cream


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Tags: Apple, Beer, Cabbage, Classy, Club Chasse et Peche, Duck Magret, Fancy, feature, Foie Gras, forkandtell, Kouign Amann, Montreal, Mushroom, Negroni, Oysters With Character, Poached Figs, Polenta, Red Wine Sorbet, Rice Pudding, Rutabaga, St. Ambroise Pale Ale, Suckling Pig, Truffle, Vanilla Ice Cream, Vegetables With Panache, Vieux-Port.

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2 Comments

  1. Dove mangiare la cacciagione nella vecchia Montreal | Vacancity

    On: 17:34 May 8th, 2012 · Reply

    […] Di conseguenza, sulla strada per Montreal mi documento con la Guida, e ricevo il consiglio di prenotare al Club della Caccia e Pesca. Poi, purtroppo, le vicissitudini della vita di blogger mi hanno portato a far tutt’altro per due giorni. E così torno a Milano con il nome di un ristorante e il rimpianto per un bel piatto di bisonte in umido. Controllo sul web e cosa se ne dice del Caccia e Pesca? Club ma per ragazzini ricchi, luogo di struscio per la new school, chi ne parla male e chi meglio: i foodblogger ci vanno a nozze, dopotutto è un posticino di pregio in centro città – leggete i resoconti di Yummo, Foodie date night e Braised & Confused. […]

  2. Le Serpent Montreal - Restaurant Photos, Location & Review

    On: 18:09 January 26th, 2014 · Reply

    […] Serpent is Montreal’s newest restaurant from owners Hubert Marsolais and Claude Pelletier of Club Chasse et Pêche and Le Filet. Given the management’s pedigree – Le Serpent has a considerable amount of […]

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