You won’t drink “just any jaja”, like a Boris Vian, at the restaurant that has just replaced Pastaga, but well-chosen artisan wines.
Taken over by chef Francis Duval and pastry chef Geneviève Beaudoin, the place does not completely erase the establishment that Martin Juneau, Louis-Philippe Breton and their team have built over the past 10 years.
It was in the kitchens of Pastaga, in 2012, that the couple of new owners was formed. Francis then worked at Butterblume and at Helicopter, while Geneviève developed at Patrice Pâtissier and at Mousso.
The menu is always composed of a fine assortment of small dishes, a signature of Mr. Juneau since his illustrious beginnings at La Montée de lait. We would like to add that the cuisine had not been so exciting at this address for a long time.
The char dish with peas and sorrel, the chipolata sausage garnished with rapini and placed on a charcutière sauce, the asparagus punctuated with nduja and the spectacular desserts were all more gourmet than the others. Here, no show, no conceptualization, only pure succulence.
