Le Festival G., Griffintown Gourmand Gastronomique, is a new food festival held from March 7 to 17th. As a replacement for this month’s Battle of Ingredients that was cancelled last minute due to all kinds of different things going on, we decided to give this new food festival a go. One of our friends wanted to try out Perles & Paddock after being rather impressed with their menu so after a lot of hard hurdles to get a reservation, we finally managed to get one via their online system. Peculiar, right? Take that as a good or bad thing as you wish, but just our suggestion, try online instead of reserving by phone.
There was an option of 3 menus: Brunch (which we obviously didn’t fit because we went for dinner and was unavailable); 5 a 7 Happy Hour or Table d’hote Menu. I’m not going to go into detail about it all however we all chose the Table d’Hote Menu except for the little one who got the Happy Hour menu.
Table d’Hote Menu includes a choice of two cocktails, 3 oysters, 3 choices of tasting dishes and a dessert. ($42)
Happy Hour Menu includes a choice of two cocktails, 6 oysters or 3 cheese plate, 1 choice of tasting dish ($17)
Left to right: Cirka Gin Cocktail, Prosecco & Mocktail
We had a half and half experience here. A few of us took the festival special cocktail which is made by a Quebec gin (if I remember correctly). I had a sip of it and it tasted a bit like grass but that might be the matcha powder sprinkled on top. The second one and what I took was the Prosecco champagne which is a little on the more acidic dry side of the spectrum. Its not horrible but not my first choice. My fantastic Battle of Ingredients co-host and friend Phoebe had the mocktail due to personal reasons.
I didn’t have any of these. The little one got the 3 cheese plate. Phoebe, my husband and I all didn’t eat the oysters for our individual reasons and passed it on to our friends.
I’m going to start with my own choices which are the first three here. I started with the Arctic Char which was really good. It is paired with Enoki and Daikon and kaffir broth. Its all very delicious.
The second one was the braised endives with a very acidic citrus sort of thing going on. I like the endives and the grapefruit but whatever other citrus was going on here was a bit much for me personally.
The lamb was done really nicely. It had a lot of the lamb taste to it. The pickled vegetables were also done really well. There is a nice balance to it and the sauce here is good as well.
My husband choice the Arctic char, braised endives and this broccoli plate. He actually liked this one the best. He liked how the broccoli was prepared and the whole deal with the egg breaking and mixing up with the elements here worked well together (his words paraphrased).
I can’t remember what everyone else got but I know that Phoebe chose this as one of hers. Not sure how she feels about it exactly. I was interested to see how this tasted thought because it uses argousier, which is called sea berries or sea buckthorn, something I had never tasted before.
I’m sure that I left out some tasting dishes and then I can’t remember which one this dish was but I still wanted to add it in.
The lactose free dessert option was this Grapefruit confit. I think they deserve kudos for have a lactose free choice and its one that is pretty good as well. With the whole confit thing, it has this little citrus treasure wrapped around the sorbet. Its pretty good. I’m not huge on grapefruit so that was more a personal preference because my husband liked this quite a bit.
So, missing one dessert choice in the pictures and didn’t ask how anyone thought about this one. It certainly looks really good.
Overall Dining Experience
Perles and Paddock offered us a pretty nice dining experience. The restaurant decor is beautiful. The ambiance is also quite comfortable. There is a stable theme here from the bathrooms to the logo to the setup of the area and hallways. Its pretty unique. The waitress who served us was very nice and offered us a lot of patience and helped us clear things up. At the same time, there was a lot of people serving up the food that gave us descriptions of what we’re eating. We did have a few little hiccups throughout the meal but they were fixed immediately or compensated for in another format. These things show respect for their customers and their dining experience. The only difficulty and mixed messages we got was the reservation process and trying to get a clear answer on allergen free menu items and such.
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