Montreal Highlights Festival
Montreal truly is the city of Lights! "Montreal en Lumieres" is in full swing with a wide offering of cultural, sports and gastronomic experiences to indulge in !
Montreal Highlights Festival: (MONTRÉAL EN LUMIÈRES) Our beloved winter festival promises amazing culinary and artistic surprises: Running from the 18th of February to March 5th 2016, locals and tourists alike will be dazzled by the festive lights of the outdoor site as well as partake joyfully in the diversity of the varied cultural program.
A bevy of activities will be on offer during the night of Feb 27th when the city celebrates “White Night”, a 24 hours frenzy in which participants will be immersed in the art scene of our beautiful city.
Best of all, during its two week run, festival goers can savor the culinary delights of two featured cities: Shenzhen China and Boston !
Enjoy Fine Dining during Montreal Highlights Festival:
Fine dining doesn't always equal minuscule portions and stuffy service. In fact, these well-regarded fine dining restaurants in Montreal are where you'll find warm and knowledgeable service that's paired with impressive dishes and an overall welcoming atmosphere. Throw on your Sunday best and let these fine restaurants serve you an unforgettable meal.
Verses restaurant, with its intimate ambiance, accentuated by an impressive glass wine cellar and working fireplace, welcomed world-renowned chef Jeremy Sewall: a specialist in fish and seafood from Boston!
Chef Jeremy Sewall
Chef Jeremy Sewall from Boston for Mtl. en Lumieres at Restaurant Verses !
Dining at this posh restaurant - a fixture in Hôtel Nelligan in Old Montreal, was an opportunity to expand culinary horizons by trying his 5 services menu inspired by the flavors of New England.
On the menu was an exquisite selection of Chilled Island Creek oysters, Fluke Crude with sake marinated blood oranges, Seared Scallops with Truffles, Lobster stuffed Pasta with Ham hock and Ginger broth, clams and scallions. ---- For dessert: Butterscotch Pudding with Chantilly cream and Candied Pecans : What a Feast !
To start the 5 course menu:Chilled Island Creek oyster, caviar mignonette, radish and cucumber.-------Fluke Crude, sake marinated blood orange, cilantro and pickled Fresno pepper !
Third to fourth service of restaurant Verses' Mtl en Lumiere seafood menu prepared by chef Anthony Joyce:----Seared Sea scallops, creamy parsnip, roasted mushrooms, French black truffles and herb salad.Pair it with a refreshing glass of 2004 Yattarna Chardonnay
Right in the heart of the Place des Festivals - the core outdoor site of Montreal Highlights Festival, is Brasserie T! – a refined, elongated shaped restaurant that serves seamless dishes that keep locals coming back for more.
Executive Chef André Sterling is renowned for his culinary skills and his kitchen consistently offers modern and classic innovation in each dish that delights the pallet, is accessible to all and adapted to a highly contemporary crowd and location.
Chef Andre Sterling presenting his tantalizing Perigeau truffles entree: with toast, olive oil and sea salt !
The restaurant offers perfectly mastered dishes with fresh products that changes with the seasons: homemade cold meats, tartars, seafood platters and other delicacies that are typical of a refined brewery:
On the two course, TANTALIZING TRUFFLES curated menu by chef Normand Laprise: Perigeau truffles with toast entree, Smoked salmon with sturgeon caviar and tender, roasted quail stuffed with pork and duck sausage. ---- For dessert: a wonderful, not overly sweet truffle filled creme brulée. Delicious!
Smoked salmon with esturgon caviar with truffle vinegrette, yellow endives and truffle slices!
Roasted QUAIL stuffed with pork and duck sausage, shiitake mushrooms, truffle bread and eggs glazed with Perigueux sauce " Madeira wine" , white beans with carrots and tomatoes.
Dessert Brasserie T
To finish the wonderful truffle inspired two course meal at Brasserie T: Truffle creme brulee !!!
I definitely fell in love with the exceptional service, lush decor and scrumptious food at Maison Boulud – attached to the ever elegant Ritz-Carlton hotel.
On the menu for Montreal Highlights festival was an exquisite five course seafood and beef discovery menu prepared by invited Chef Tim Cushman from OYA and Hojoko in Boston!
Diners enjoyed traditional Japanese flavors and techniques that were combined with elements of musical harmonies – as explained by Chef Cushman: a former aspiring rock musician turned culinary chef extraordinaire — the end result is a winning combination.
On the menu: Kushi oysters with ponzu, an exquisite Sushi and spicy Sashimi combo, Miso and Shellfish Broth with Lobster mousseline, 60 days aged beef rib eye with a generous portion of Sea Urchin Butter. ---- For Dessert a double treat: Foie gras Au chocolat and Calvados surprise apples and piping hot Madeleines!
Oya and Maison Boulud
First course at Maison Boulud
Amid the gorgeous stainless steel photo prints of Nicolas Ruel, Enjoying the first course of the Boston-Japanese inspired menu at Maison Boulud: KUSHI oysters with Ponzu, cucumber mignonette and watermelon. A side of savory Nori beef butter.
The sushi and sashimi combo
The sushi and sashimi combo : Hamachi with banana pepper mousse Salmon-moromi, scallion & ginger Oil Shitake mushroom and truffle ----- Shima-Agi and Uni ( sea urchin) Kampachi, Vietnamese dressing Momiji Mayo torched King crab and Celery.
Third course at Maison Boulud
Presently trying the Miso and Shellfish Broth with Lobster mousseline. Third of five courses for the Japanese inspired menu for Montreal en Lumieres by Boston chef Tim Cushman
60 days aged beef rib eye with a generous portion of Sea Urchin Butter , sesame and truffle grilled mushrooms. Makes my mouth salivate.!
Desserts at Maison Boulud
Wonderful desserts: Foie gras Au chocolat: pan seared foie gras, kabayaki chocolate & balsamic vinegar with Kabayaki sauce. Calvados surprise apples and madeleines!
For a full description of available dining experiences during Montreal Highlights Festival please visit :
Bon appetit ~