The Red Tiger has recently launched a brunch menu that combines French and Vietnamese cuisine, created in collaboration with the chef-owner of Passé Composé Arnaud Glay. Offered on weekends only at the Technopôle Angus branch, the experience is a journey.
There are some classic Vietnamese dishes like banh mi, garnished with a sunny-side-up duck egg, or bò né, made with sautéed and braised beef accompanied by fried eggs. The team also had fun creating fusion plates where the flavor combinations are surprising and successful. We think of the French toast, crispy with its panko crust and accompanied by a vanilla and white chocolate flan, or the poached egg – one of the signature dishes of Passé composé – reinvented here with bone marrow, garlic and lemongrass snails, fried wontons, all topped with a white wine sauce.
The famous Red Tiger cocktails are also on the menu. There are several to choose from, including the Me Luv You Long Time and the Thai Colada, or you can indulge in the Vietnamese iced coffee that can be enhanced with a touch of cognac. The Red Tiger brunch menu is a great way to rediscover the Vietnamese canteen and enjoy dishes by Arnaud Glay while waiting for his establishment in the Old Port to reopen in the fall.
Saturday and Sunday, 10:30 a.m. to 2:30 p.m.
4051, rue Molson, local 130, Montreal