Les 400 coups was one of my most awaited restaurant to try for MTL a Table event (It was a tie with Van Horne, but sadly Van Horne closed this year). I waited for 3 years! And to make it more memorable, I ate there on Halloween and I guess I was not the only one having such a brilliant idea!

For MTL a Table, there were 2 dishes to choose from for every course for a 3 service. Since we were 2, we chose everything on the menu for Mtl a Table. This way, we could taste everything. When MTL a Table first revealed the menu for 400 coups, I wasn’t too fond, but I couldn’t delay my visit anymore. Although I was not excited for the menu, the presentation was impeccable! If I would have to give an award for Les 400 coups, it would be “best plating skills”. Every dish was presented so beautifully that we would think there was an architecture behind every plate.

For the appetizer, we had white onion soup and liver mousse. The white onion soup was very different from what I imagined. I thought it would look and taste like French onion soup. But it was nothing like that. It was creamy and rich. The liver mousse was adorably squeezed in droplets. There was more than enough for the crackers provided that I had to take some additional bread to eat them all.

For the main courses, we had brill and pork cheek. It was my first time tasting brill. Certainly very different from any fish I tasted before. It had a very firm texture and was not flaky. Please pardon me my description, I felt I was eating an overcooked octopus. It was unexpected. However, the spaghetti squash pairing with the brill was brilliant! I wish I could do the same at home. The pork cheek was unmistakably soft and tender. Again, I preferred the surrounding ingredient more than the pork cheek.

As for desserts, we had lemon peach cream and chocolate and peanuts tartlet. The lemon peach cream was fantastic. Fresh and tangy. Really couldn’t go wrong with those 2 combinations. If you are more a chocolate fan, the chocolate and peanuts tartlet was just a delicious, especially served with a scoop of concord grape sorbet enabling a balance from rich chocolate.

These mignardises were served to end the dinner. It greatly reminded me of Japanese tea biscuit, highly infused with rice flour.

The service at Les 400 coups was flawless. It has been a while since I received such remarkable service. The staff was friendly and knowledgeable. Most importantly, my glass of water was always filled, even when I was ready to leave and drinking my last drops of water from my glass, someone came and asked if I wanted more. I hope my next visit won’t be another 3 years! See you soon, Les 400 Coups.

Zuuchini