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Another great meal at Jolifou

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Another great meal at Jolifou

Campofiorin | Jan 25, 2008 05:15 AM

Every time we've been at Jolifou, we walked out pleased at every level. We went again last night to celebrate a good news related to work and it was again amazing. As per usual, the welcome was warm and friendly and we chose to sit at the bar to have a look at the open kitchen which gave us the chance to chat with the staff. We were served home made rosemary flavored bread that was just perfect and chose a bottle of Margante Nero d'Avola 2005 that was quite satisfying.

We started with a portobello salad and onion soup. The salad was in fact mixed greens tooped with large slices of pan fried portobello and a simple vinaigrette to which was added a piece of pan fried cheese and some confit garlic cloves that were more akin to marinated pearl onions. Simple and delicious. The soup came in a big bowl and was made of a rich broth to which was added slices of avocado et chunks of smoked pork that gave it a really good edge to go along the emmenthal cheese on top, perfect for the cold weather.

For mains, we chose piglet two ways and the 15oz rib eye. The piglet came in two forms, chunks of confit leg that was melt in your mouth tender and a small loin that was cooked rare to give it a really soft texture. It was served with frijoles, some roasted vegetables (beet, carrot and some green I couldn't identify) along with a very rich sauce that reminded me of the sauce for the veal cheeks at Bazaar. It was simply delicious and I refrained from licking the bowl.

The steak was cooked to a perfect medium-rare and was toped with avocado slices. The sous-chef told my GF to eat a piece of avocado with her bite of steak and it turned out to be a really good combination. The fatiness of the fruit creating some sort of sauce in the mouth. She didn't even touch the small serving of gravy that came with the dish. It also came with rappini topped with shavings of reggiano that was of very good quality. Again, it was perfect and the portion was large.

Throughout dinner, we kept talking with the sous-chef and asking questions and was really gracious answering them. At some point, we asked what meat had been put on a cutting board and he told it was a souris d'agneau in crépinette. As we were considering getting a dessert, he came around and offered each of half of it. Now I must say, I'm really not that crazy about lamb, I'm pretty close to hating it actually. But this was something else. The souris is actually part of the shoulder and it had been braised to pulling perfection and was warpped in a cabbage leaf and punched with ancho pepper. For me, it was like an epiphany, I could actually like lamb. I cleaned the plate in no time and thanked him for this revelation.

Dessert took for of a light burnt caramel panna cotta that was sweet, tangy and roasty at the same time.

All in all, a great meal with no weak spot for $156 including wine, taxes and tip. We'll be back sooner rather than later.

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