Appetizers:
Soupe De Canard
Cauliflower soup, barbequed duck, cilantro pistou, toasted almonds.
Despite being called a soup, this really is more of a cauliflower puree. Although delicious, the puree is seasoned so heavily that the cauliflower taste is completely lost. With that said, the duck pieces are very fulfilling. The way it's prepared almost reminds me of pulled pork.
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| Soupe De Canard |
Pan seared scallops, mint pea puree, tandoori papadum, pickled grapes.
This dish came on the biggest plate I've seen, as expected from a fancy schmancy restaurant. The scallops (all three of them), were pretty tender but nothing special. The mint pea puree was the only element that gave the dish some flare.
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| Coquilles St. Jacques A La 'Bob' |
Curry d'Omble de L'Arctique:
Roasted arctic char, parsnip & miso curry, kale, sorrel, fresh pomegranate, pine nuts.
The dish comes with two pieces of arctic char, which have a crispy sear with soft and tender meat. The curry sauce was a bit too cold for me, a warm sauce would have paired better. The kale has a pickled flavor which made a great contrast with the char. Overall, this dish was pleasant but again I wasn't wowed.
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| Curry D'Omble De L'Arctique |
Mussels, tomato coconut cream, smoked chili, lime, cilantro.
Recommended to me from a friend and also one of the best known dishes at Chambar, the mussels come in an over-sized personal pot with a side of fries. The tomato coconut cream sauce is really more of a simple tomato sauce as I couldn't detect the coconut cream at all! However, the mussels were incredibly tasty and meaty. I'd definitely return just for these!
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| Moules Frites "Congolaise" |
Gateaux de Chèvre:
Chèvre cheesecake, speculoos, green apple sorbet, quince caramel.
An interesting twist on the traditional cheese cake, this soft and lightweight goat cheese cube is topped with a sprinkle of speculoos cookie crumb, a dollop of apple sorbet, and a delicate piece of sugar glass. The sorbet is absolutely refreshing but I don't think it pairs well with the cheesecake, which on its own is also very yummy. The quince caramel for me is the highlight of the dish, as it's tangy and rich at the same time.
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| Gateaux de Chevre |
Hazelnut praline chocolate mousse bar, sherry vinegar, burnt cinnamon milk foam.
This for me was probably the most disappointing dish, but not because it's not delicious. However, this dish was simply a candy bar paired with some fluff milk foam.
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| La Barre de Chocolate |
Overall:
If not for the delicious mussels, I would say this place was just ok. All the dishes are carefully prepared and the flavors are mostly on point; however, other than the mussel nothing really stood out to me. The restaurant has a warm and romantic atmosphere and the service was awesome, so all in all, I would go back to the place for special occasions.
