Restaurant Le Vestibule signé Aurochs

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Restaurant Le Vestibule signé Aurochs
Hôtel Alt Quartier DIX30
9395 Boulevard Leduc
Brossard, QC J4Y 0A5
Phone:(450) 676-4440
http://www.lerestaurantvestibule.com
Cost : $ 143.75 (tax & tip Included)
Chef Hats: 4

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Le Vestibule is a trendy lounge type restaurant attached to the Aurochs steakhouse in the ever so popular Quartier Dix 30 -Alt Hotel in Brossard. It serves excellent tapas like plates, has a cool terrasse and great music. It is very convivial and a good place for Happy Hour or just unwind after a long day of shopping in the huge mega-plex mall.

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It offers a large variety of bistro fare at reasonable prices. All dishes are super fresh, well presented with the food right combinations, right down to the delicious desserts, cocktails and whisky bar. New and innovative, young chef Mitch O’Donnell hits all the right notes, his talents are at his best here. There was not one dish that I tasted that did not perfectly blend well together, in a medley of colors, and array of explosive flavors to the palate.

There is a mix of dishes to please every taste bud, from tartar’s of all kinds, to ribs, mini sliders, seafood and tacos all done with class. Why not splurge and try them all with the Table du Chef menu at $ 44.00. You can’t go wrong.

We happen to have literally stumbled across Le Vestibule, after picking up Brains from her friends place in St Bruno, after driving around for an hour looking for a place to eat. On our way back home, we figured that we could find a cool hip pub for the girls to snack at the Quartier. Petit Pois and Frenchie with the discerning taste opted for Le Vestibule after looking at the menu. Luckily, they were able to accommodate us without reservations and the festivities began.

Frenchie and I started with two glasses of Rose wine Gran Feudo from Spain -$10.00. Clean and fruity with aromas of strawberry and raspberry, it was well balanced with the perfect acidity to go with our choice of salads, vegetables, fish and charcuterie platter.

Fuedo Rose
Feudo Rose

We also chose to go with a few entrees instead of a large main meal to leave room for dessert. Brains and I choose to share, the trio of salmon tartar with fried egg roll wrappers and slivers of cucumber beautifully presented on a slate plate. Exceptionally fresh cubes of salmon infused with lime and gin, green onions and tobiko wasabi. Not overpowering in flavor and very light. The fried eggs roll wrappers a perfect accompaniment, just wish we could have had more. The cucumber slivers a real palate cleanser.

Trio Salmon Taetar
Trio Salmon Taetar

Our second plate was a deconstructed Waldorf salad made with Asian Pears, celery, Boston lettuce, radicchio, red raisins and vinaigrette infused with gorgonzola and topped with walnuts. The combination was heavenly. The walnuts adding the right crunchiness, the vinaigrette with gorgonzola was light and not overpowering. The sweetness of the Asian pears, mixed well with the bitterness of the radicchio. A marriage made in heaven.

Waldorf Salad
Waldorf Salad

Our third entree was a platter of fried calamari with a piperade of sweet red peppers, rapini and parsley. The piperade in itself lightly marinated in vinegar was delicious on its own. The calamari, tender and crispy not chewy or rubbery at all. We could have gone for seconds on everything for how tasty it all was.

Waldorf Salad
Fried Calamari

Frenchie and Petit Pois two dishes were equally pleasing. Frenchie took the platter of charcuterie, which consisted of a generous portion of two sliced salami’s, one spicy and one mild, rillettes de canard, mousse de foie de volaille. As a base a spread of confiture d’oignons au porto, a medley of black and green olives, and grilled raisin bread and a slab of semi soft Quebec cheese, missing was the pickles. The juxtaposition of the tartness of the onion jam and the marinated olives went well with the spiciness of the meat. The sweetness of the raisin bread also complimenting the flavors of the cheese and the chicken liver mousse. A good example of fine pairings and successfully mastered.

Platter of Charcuterie
Platter of Charcuterie

Petit Pois had the Panzanella Bresaola salad. Slices of deep cured meat with marinated artichokes, cubed bread, tomatoes, basil, onions and chunks of parmesan cheese. Featuring all the flavors of a meditterean summer and freshness.

Panzanella Salad
Panzanella Salad

To complete this fine meal, two decadent desserts of molten chocolate cupcakes topped with brandied maraschino cherries and whipped cream and an apple pie in cocotte infused with maple syrup al la mode with two scoops of creamy vanilla ice cream.

Molten Chocolate Cupcakes
Molten Chocolate Cupcakes

What more can I say…a perfect compliment and ingenious ideas for apple pie.

Apple Pie en Cocotte
Apple Pie en Cocotte

Le Vestibule not only gets points for their great food but decor as well. Decorated in black and red with checkered floor tiles, long flowing wall to floor silver grey drapes. Mirrors abound with black and red leather banquettes; it feels like stepping into a very masculine parlor. It feels totally Illicit, illegal and caché. It has a romantic and mysterious feel to it. For those whose senses are shocked, the terrasse proves to be a great place to bask in the sunshine or under their large red umbrellas. The name is so apropos, for a minute or a few hours you even forget you are in a mall but feel like to have stepped inside someone’s parlor.

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