Tags: French · Quebec · Restaurant

Le Baccara
Le Baccara
Le Baccara
Le Baccara
Le Baccara
Le Baccara
Le Baccara
Foie Gras at Le Baccara
Foods from Le Baccara
Comments

2007 Jan 16
We decided to try Baccara last week for our regular Friday night dinner out as we were going to check out a musician friend who was playing at the Casino afterwards.

Overall the dining experience was fantastic. The service was outstanding, the tables large, chairs comfortable enough for an all-evening affair and the view from our window-side table was an added bonus.

One word of warning, on their website they say the dress is business casual but I felt a little underdressed in my black pants and sweater against the high-end linens and formal (but not stuffy by any means) service. Tuxes not required either but there is nothing casual about Baccara. Everything is planned perfectly from the 'B' on the plates facing each diner perfectly to the main course being presented under cover of large silver domes, and being revealed simultaneously.

The men in our party of four each had the Cream of celeriac soup with duck foie gras and truffle mousseline. This dish was excellent and the foie gras did not feel as decedent as when served on its own. My sister-in-law had the duck consommé with lobster and arugula ravioli. She enjoyed hers as well.

I had the Langoustine tails and seared scallops, served on an oatmeal galette, squash purée and leek fondant, bisque emulsion. Wow…this was the highlight of my meal. The seafood was expertly prepared and was so tender I was beside myself. The flavours were so delicate and went perfectly with each other. The portion was quite large as well and I was worried that I wouldn’t have enough room for my main course.

I was right to worry as I had one of the specialties: Veal mignon and seared lobster. I asked for it rare, and rare and tender it was, and very plentiful. I must have had 8 ounces of decadent veal on my plate. The jus it was served with was not as exciting as I hoped but the lobster more than made up for it.

I did find the stack of food a little annoying though. I wish chefs would stop serving food so vertically so you don’t have to totally deconstruct before eating. I agree presentation is important but it was falling all over the place while I was moving it about to find the polenta on the bottom. Veal medallions rolling off your plate at this place would elicit way too much undesired attention.

My husband had the veal chop with foie gras with the shiitake compote and port. He was blown away by his. I was too. I think I preferred his over mine if I could have my lobster with it.

My brother-in-law had the Kamouraska rack of lamb with a lamb knuckle in a spring roll. He also was smacking his lips and was especially impressed with the apple and artichoke tian. The flavours went perfectly with the meat.

My sister-in-law had the Rack of caribou. We all asked for our meat as rare as the chef would make it and hers was especially blue. Wow, her meat was so juicy and mushy and melt-in-your-mouth-good. She barely talked through this course she was enjoying it so much.

We finished by sharing the espresso crème brûlée and the Multi-layers of pears with port wine, mascarpone cheese with vanilla caramel, port wine reduction. Both were good but the crème brûlée had a very strong coffee flavour. I prefer mine a little more delicately flavoured. Also, It was a very generous portion which was too much on top of all the other food we had, although it was oh-so-smooth and creamy. The other dessert was very light and delicious.

One cannot complain that the portions are too small at this restaurant. We were stuffed after only 2 ½ courses.

The wine selection is also unparalleled in the Ottawa/Outaouais area. They hand you a binder with your menu. We took a half hour to ponder the list and get overwhelmed. But, if you are expecting to get off easy in the financial department with the entire menu, you can forget it. The mains are mostly in the $43-58 range and if you want a half decent bottle of wine, expect to pay at least $100 a bottle. Most of the wines we were familiar

2006 Sep 26
Upscale! You better dress up and prepare to pay more the food and service!

P.S. Forgot to mention that it is our good friends who brought us here for dinner! They always like to go out to different restaurants to try out various kind of food. Hope that she will join this site and provide her valuable dining experience here.

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2007 May 15
Served 2 ways, with candied figs and pistachios.




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2007 Sep 30
We aren't huge wine drinkers, so we each just had a glass. Wifey asked for a recommendation for white and was not disappointed. I opted for the Kangarilla Road McLaren Vale Shiraz and enjoyed it very much with my lamb. This restaurant has a small, closed room that looks a bit like the "Vintages" section of the LCBO and they take their wines very seriously. Wifey's white was served perfectly chilled, and my red came at ideal cellar temperature. So many so-called high end restaurants get this wrong and serve the reds at room temperature. If you happen to order a bottle of wine here, it is not left at your table. Rather, it is kept hidden away somewhere and is presented only when someone needs to be offered a refill.

They are known for their selection of fine wines and you have the option of getting a reasonably priced bottle or you can drop around $9000 on a 1959 Chateau Mouton Rothschild...