Press release for immediate distribution

New chef, new menu

The Balmoral welcomes chef Ghislain Létourneau

Montreal, Monday, September 23, 2013 — The Maison du Festival Rio Tinto Alcan and the organizers of the Festival International de Jazz de Montréal are delighted to announce that the Festival’s restaurant, the popular Bistro Le Balmoral, welcomes a new chef, Ghislain Létourneau, whose arrival perfectly coincides with the unveiling of a mouth-watering new autumn menu.

A chef’s progress

After working in cabinet-making and horticulture, Ghislain Létourneau enrolled in cooking school at the Centre de formation professionnelle Jacques-Rousseau in Longueuil, where he specialized in large-scale institutional “cuisine d’établissement” and contemporary cuisine. After completing his studies and a number of competitions, he joined restaurant Les Halles in Montreal, a mecca of French cuisine in North America, where he spent just over two years working alongside renowned chef Dominique Crevoisier.

Seeking to refine his culinary skills, he would build his kitchen CV in such establishments as Chez L’Épicier, La Mer and Newtown, as well as with caterer Agnus Dei and in various hotels in Montreal, the Laurentians and the Eastern Townships.

Ghislain Létourneau now moves on to the Balmoral, where he leads his new brigade with passion and culinary confidence, pouring his talent and vast experience into creating an original French cuisine enhanced by a touch of international inspiration and local and regional Québécois flavours.

An autumn menu rich in local flavour

Appetizers

  • Soup of the day
  • Green salad
  • Gravlax of filet of Lac Brome duck with wild ginger, white wine vinegar and peppery green alder sauce Québec
  • Profiterole of foie gras mousse and Himalayan pink salt, blueberry and sherry vinegar sauce Québec
  • Lamb tataki with Asian plum wine sauce, remoulade and lamb’s lettuce salad, radish and honey vinegar vinaigrette Canada
  • Angus beef tataki infused with whisky, herb salad with roasted sesame seeds and maple dressing Québec
  • Rabbit confit with pastry crust, with pear and caramelized onion sauce, roquette salad, herb and roasted garlic vinaigrette Québec
  • Scallop and shrimp duo, licorice-flavoured shellfish sauce, quinoa and beluga lentil croquette
  • Gravlax of Atlantic salmon, roquette and tobiko
  • Fried calamari with lemon mayonnaise
  • Armorican lobster terrine Canada
  • Cheese platter Québec
    • Platter of house cold cuts
    • Veal and chanterelle terrine with gooseberry à l’Armagnac Québec
    • Québec turkey rillettes, caramelized apples and biscuits seasoned with boreal herbs Québec
    • Bayonne ham
    • Sausage of the day Québec

Main courses

  • Beef cheeks braised in Saint-Sulpice wine from Île Ronde, red potato and squash paillasson, sliced vegetables with butter flavoured with mystique of mugwort Québec
  • Wild boar chop, sea-buckthorn sauce, gratin of fingerling potatoes, eggplant and asparagus roulade Canada
  • Lamb shank confit glazed with roasted pepper and cocoa sauce, root vegetable bread and Vichy carrots with stalks Canada
  • Duck and chèvre cendré (goat cheese) ravioli, creamy garlic flower sauce (also offered in a vegetarian version with eggplant) Québec
  • Rabbit confit with pastry crust and roasted garlic, boneless rabbit stuffed with miniature pears in red wine and tomato confit, Duchess potatoes with vegetable garnish Québec
  • Sustainable Nunavut black cod pan-fried with sauce of green onions and wild celery root, leek confit, creamy orzo with pancetta and vegetable salpicon  Canada
  • Sustainable Arctic char, cauliflower flan with truffle oil, butter and red watercress with beetroot, green beans with lime and clover honey glaze Québec
  • Trout tartare with Corinth grapes, Lebanese cucumber, salad of the day and fried celeriac julienne
  • Classic beef tartare, fries and salad Québec
  • Veal meatloaf sandwich with traditional smokehouse bacon and tomato confit, fries and salad Québec
  • Venison burger on fig bread, Bayonne ham, Cantonnier cheese and onion confit with port, fries and salad Québec
  • Quinoa and silken tofu veggie burger, grilled vegetables and Cantonnier cheese, fries and salad
  • Smoked salmon salad with mesclun, fingerling potatoes, radish, green beans, yogurt and caper vinaigrette Québec
  • Angus beef tataki salad infused with whisky, mesclun, roasted sesame seeds, maple vinaigrette Québec
  • Daily grill special

Desserts

  • Byzantine pistachio cake
  • Tarte Tatin and sour cream ice cream with lime Québec
  • Duo of pumpkin apricot cake and maple crème brûlée Québec                  
  • Ice cider mousse and crabapple jelly Québec
  • Balmoral au chocolat

Québec Product of Québec
  Canada Product of Canada
   Certified sustainable product

“This non-profit bistro […] enhances the lustre of the Quartier des Spectacles […]. It is, first and foremost, a pleasant locale with an à la carte menu inspired by French cuisine but showcasing local seasonal produce. At once simple and refined, the meat and seafood dishes are wonderfully presented with lovely vegetable accompaniment, and sauces and preparation that highlight quality products. And don’t forget: food is served well into the evening, allowing patrons to enjoy fresh air on the charming terrasse.”

Guide Restos Voir

Le Bistro-bar Balmoral
Maison du Festival Rio Tinto Alcan
305 Ste. Catherine St. West
Montreal (Québec) H2X 2A3
balmoral@equipespectra.ca

 

Reservations: 514 288-5992
Monday                                                                        11:30 a.m. to 2 p.m.
Tuesday to Friday                    11:30 a.m. to 2 p.m. and 5 p.m. to 9:30 p.m.
Saturday                                                                   4:30 p.m. to 9:30 p.m.
Sunday                                                                                            Closed

A non-profit restaurant with all surplus revenue helping to finance free activities in the Maison du Festival Rio Tinto Alcan

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