Ten years, a crossing pandemic and so many other challenges met, we can celebrate in style!
To underline its decade of existence, chef Martin Juneau’s restaurant, Pastaga, is organizing a festive and a bit nostalgic evening by bringing together on December 9 the original team that opened the restaurant in 2011: Fred Boucher (now chef at Jardins de Métis), Isabelle Leroux (behind Mthem Cakes), David Ward (importer of good juices at Ward et Associés), Fred Authier (designer at Avril Santé) and finally Francis Duval who is still part of the team as the chef of Pastaga.
PHOTO ROBERT SKINNER, THE PRESS
The Pastaga is located on Boulevard Saint-Laurent.
This star line-up offers a menu that revisits the establishment’s classics in several courses: scallop crudo and shellfish consommé with kohlrabi spaghetti; Seared Hochelaga oyster mushrooms in truffle juice with its chicken skin crumble and burrata (our photo); homemade blood sausage pithivers; candied piglet breast glazed with maple and its parsnip pancake and Jerusalem artichoke crisps; carrot cake in French toast style, pineapple compote with rum and walnut caramel; petit fours by Mthem Cakes.
All accompanied, for those who want to get the agreement, very nice juices, including several surprises (think Pinard & Filles). All of this is offered at a cost of $ 100 ($ 155 with alcohol). Our advice: book quickly!
6389, boulevard Saint-Laurent, Montreal
Visit the Pastaga website