This was the most luxurious restaurant night. It was more than just a dinner, it was magic. A culinary experience that I’ll never forget.
Le Baccara, a prestigious restaurant that has the CAA-AAA Five Diamond distinction since 2001. The restaurant reminded me of a romantic movie. We were served by a five-person staff. They made sure we had bread, water, wine, food and joy.
The dinner started with a compliment from the kitchen. According to my notes, it was rabbit terrine with a crostini bread with a hint of mango chutney and cranberry jam. The flavors were vibrant and well-balanced. True checkmate of aromatic and sweet.
While waiting for our orders we enjoyed house-made bread. My favorite from this assortment was dried bread with figs. The hint of fruitiness went well together with house-made butter. The bread with olives was tasty. The olives were giving it a buttery texture.
As an appetizer I had consommé and ravioli with rabbit meat. The rabbit taste was a bit too mild. The consommé itself was meaty. I liked that it had barely any fat in it. The cheese curds were immersing the bouillon that added a hint of meaty sourness to this marvelous ensemble. We had our salad served with 26-year-old balsamic vinaigrette. What a fireworks of flavor.
I had to try a deer from the local farm at Boileau, Quebec. The steak was served with a side of deep-fried cheese, red root mousse, mushroom-cheese cake and a tiny portion of rabbit meat rolled inside a cooked lettuce. The pomegranate seeds were a crown. What a plate of perfection and culinary architecture.
Dessert was Pavlova. I couldn’t say no. Le Baccara’s Pavlova was a magic trick. The desert was hiding under a dome with Tahitian vanilla smoke. When the dome was lifted up, the sweet smelling smoke evaporated. The meringue was thick and perfect. The mango sorbet had real Tahitian vanilla. The dessert was incredible. We were served with such a heart-warming way and carefully cooked dishes. We surely go to Le Baccara someday again.