Restaurant Pastel

Restaurant Pastel � Top 10 Air Canada's Best New Restaurants
� Mardi à Samedi / Menu Take-out 11h30-21h

The first of three courses in which we explore spiciness. ‘Mock wasabi’ made of mustard greens and horseradish, tuna gla...
12/01/2022

The first of three courses in which we explore spiciness.

‘Mock wasabi’ made of mustard greens and horseradish, tuna glazed with birch and seaweed shoyu atop a koji rice tuile.

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Le premier des trois services dans lequel on explore le piquant.

‘Faux wasabi’ de feuilles de moutarde et raifort, thon nappé de bouleau et shoyu d’algue, tuile de riz au koji.

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Our ferments are in full swing for our future menus! This particular one is a birch shoyu. Made from locally foraged bir...
11/24/2022

Our ferments are in full swing for our future menus! This particular one is a birch shoyu. Made from locally foraged birch bark that’s been roasted with birch syrup and mixed into roasted barley and barley koji.
Exciting things to come!

Nos fermentations battent leur plein pour nos futurs menus! Celui-ci est un shoyu de bouleau. Fabriqué à partir d'écorce de bouleau locale qui a été torréfié avec du sirop de bouleau et mélangé à de l'orge torréfié et du koji d'orge.
Des choses excitantes à venir!

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Our pre-dessert is composed of elements that have gone through the Maillard reaction. Here our pastry chef utilized coff...
11/10/2022

Our pre-dessert is composed of elements that have gone through the Maillard reaction. Here our pastry chef utilized coffee, black garlic and Jerusalem artichoke.

Reserve through the link in our bio. You won’t want to miss it. 🤎

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Notre pré-dessert est composé d'éléments ayant subi la réaction de Maillard. Ici, notre chef pâtissier a utilisé du café, de l'ail noir et du topinambour.

Réservez via le lien dans notre bio. Vous ne voudrez pas le manquer. 🤎

To compliment Charles Provost] unique celeriac dessert course, our talented bartender, Simon, has concocted a crisp cele...
11/05/2022

To compliment Charles Provost] unique celeriac dessert course, our talented bartender, Simon, has concocted a crisp celery cordial.

Featuring Aupal vodka, he’s selected three French liquors to enhance the herbaceous flavour of celery.

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Pour accompagner le dessert unique de Charles Provost] au céleri-rave, notre talentueux barman, Simon, a concocté un cordial de céleri.

A base de vodka Aupal, il a sélectionné trois liqueurs françaises pour rehausser la saveur herbacée du céleri.

In keeping with our current thematic menu - in this dish we explore umami flavours. Salsify panna cotta, nori sponge, ma...
10/28/2022

In keeping with our current thematic menu - in this dish we explore umami flavours. Salsify panna cotta, nori sponge, matsutake, Louis d’or and poultry jus.

Dans ce plat nous explorons les saveurs umami. Panna cotta de salsifi, éponge au nori, matsutake, Louis d’or et jus de volaille.

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Our current menu is a thematic exploration of sensory perception. In this dish we play on marine salinity - Salsify poac...
10/22/2022

Our current menu is a thematic exploration of sensory perception. In this dish we play on marine salinity - Salsify poached in a razor clam broth, dulse mignonette, sea parsley emulsion.

Présentement au menu, une exploration thématique des sensations gustatives. Dans ce plat on explore l’iode - Salsifi poché dans un bouillon de couteau, mignonette à la rules, émulsion de persil de mer.

Our sommelier understands and appreciates those renegade wineries who refuse to compromise in order to maintain the qual...
10/08/2022

Our sommelier understands and appreciates those renegade wineries who refuse to compromise in order to maintain the quality and character of their wine.

Chateau Le Puy is a family run winery since 1610 that is firmly biodynamic. The grandfather was quoted saying he was too stingy to buy pesticides and that’s how their natural wine tradition began. Sometimes it doesn’t matter how it started, as long as it started.

Le Puy
Rose-marie 2018
A rosé ideal for colder months with warm notes of deep rose, confit orange and cherry.

Fresh sea-buckthorn from Kamouraska. This tangy, citrusy berry is part of our first dessert course. L’argousier frais de...
09/30/2022

Fresh sea-buckthorn from Kamouraska. This tangy, citrusy berry is part of our first dessert course.

L’argousier frais de Kamouraska. Cette baie, acidulé et astringente, est présentement sur le pré-dessert.

Roasted white chocolate mousse, celeriac stem & verjus curd, celeriac stem oil, roasted celeriac ice cream.Mousse de cho...
09/24/2022

Roasted white chocolate mousse, celeriac stem & verjus curd, celeriac stem oil, roasted celeriac ice cream.

Mousse de chocolat blanc rôtie, crémeux verjus et feuille de céleri-rave, huile de feuille de céleri-rave, glace de céleri-rave rôti en croûte de sucre.

Eggplant tartelette, ratatouille, halibut foam. Tartelette d’aubergine, ratatouille, espuma de flétan.
09/15/2022

Eggplant tartelette, ratatouille, halibut foam.

Tartelette d’aubergine, ratatouille, espuma de flétan.

Les produits de sur le menu 🤍
08/26/2022

Les produits de sur le menu 🤍

Concorde grape pâte de fruit rolled in anise hyssop sugar as part of our mignardises service. Pâte de fruit à base de ra...
08/21/2022

Concorde grape pâte de fruit rolled in anise hyssop sugar as part of our mignardises service.

Pâte de fruit à base de raisins concordes et sucre à l’agastache de notre service de mignardises.

Address

124, Rue McGill
Montreal, QC
H2Y2E5

Opening Hours

Tuesday 6pm - 10:30pm
Wednesday 6pm - 10:30pm
Thursday 6pm - 10:30pm
Friday 6pm - 10:30pm
Saturday 6pm - 10:30pm

Telephone

+15143959015

Website

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