Project Galets is the last hurray for the Paloma restaurant. Chef Armand Forcherio took his well-deserved retirement a few weeks ago.
To keep the place alive during the month of June, before the final closure, Rosalie Forcherio teamed up with sommelier Morgane Muszynski, who recently left the Denise restaurant, and Mike Chanthamynavong, chef in foraging mode since his return to Montreal .
The man who notably worked at the Servan in Paris and at the Hôtel D’une île in Lower Normandy, cooks a cuisine with French roots, with Asian touches.
This gives, for example, veal brains with gochujang butter, tempura beans with kimchi sabayon, red peppers with blue cheese and chili. crispetc.
Some of Armand’s great classics, such as trippa, ravioli niçois and marmoset cake, will also be on the menu.
To drink, a host of pretty things handpicked by the two sommeliers. Project Galets evenings are held from Thursday to Saturday only. We book on the Paloma website.
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