Le Journal des Femmes crossed the Atlantic for the Montréal en Lumière festival to discover Barroco, Jérémie Falissard's restaurant. So what is the cuisine of the Top Chef season 14 candidate worth?
It is barely 6 p.m. and we are already seated at Baroque, the restaurant by Jérémie Falissard in Montreal . If you surely discovered it for the first time in the new season of Top Boss , broadcast since March 1 on M6, the cook already has nothing more to prove in Quebec. At the head of Baroque group , which now has six addresses spread across Montreal, Jérémie Falissard is one of the most prominent chefs in the French-speaking city.
Originally from the South of France, he migrated to Canada in 2005 and became a bartender for a while. ' After a bad experience in France, I was a little disgusted with the cuisine', remembers the chef. But in 2008, Jérémie reconnected with his first love and opened Baroque, restaurant created with his childhood friend Louis Koorevaar and Roberto Porres, whom he met during his early years in Montreal. The trio immediately fall under the spell of this former gastro-pub with stones and exposed beams, equipped with a beautiful counter and an opening on one of the streets of Old Montreal.
Here, the white tablecloths and grandmother's flowery crockery contrast with the neon hung above the bar, the boar's head which sits proudly on the wall, the small lights bringing a ambiance speakeasy and the great playlist, varying from the Beatles to Snoop Dog via Lou Reed and Khaled. Baroque is like Jérémie Falissard and his kitchen , full of contrasts and oscillating between the love of local Quebec products and the Top Chef's deep attachment to his native South.
To get the evening off to a good start, trust the mixologist Julien, who will surely offer you a house cocktail, such as the Old Fashioned with Canadian sauce, tinted with a touch of maple syrup , before letting yourself be carried away by the cuisine of Jérémie and his team. It starts strong with home bun very soft drizzled with a drizzle of olive oil and a touch of fleur de sel, accompanied by a butter (product that the chef cannot do without) with peppers and fennel pollen.
Cap screwed on the head and tattooed from the arms to the neck, the 41-year-old Frenchman then offers poached cuttlefish tagliatelle and perfect texture, enhanced with sobrassada and aioli , a nod to his Spanish origins on one side and his native region on the other. The dinner continues on this Mediterranean wave, with ravioli with two fillings , where the freshness of lemony ricotta counterbalances the comforting side of squash. There french touch also feels with this superb matured prime rib to dip in bagna cauda sauce, a surprising choice that enhances the taste of the meat without distorting it. To end on a note of freshness, Jérémie Falissard bets on a poached pear with spices served with a Vermouth sabayon and smoked pecans... Wonderful! If Jérémie obviously doesn't have the right to say more about the new season of Top Chef, we hope for our part to see him on the screen for a long time!Source journaldesfemmes.fr