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HomeRestaurantsChez Lévêque

Chez Lévêque

Chez Lévêque
1030 Laurier Ouest , Montreal
Quebec Canada, H2V2K8
(514) 279-7355
www.chezleveque.ca

“Je ne parle pas un mot d’anglais! (I do not speak a word of English!)” heartily expresses Chef de Cuisine André Besson. Hailing from Vienna, making his way through France, Brazil and finally Montreal; Besson is clearly at home at Chez Lévêque. The Outremont based restaurant is renowned for its sumptuous French cuisine courtesy of Besson and Chef Michel Servières. The food is decidedly upscale as is the restaurant’s distinct reputation, having catered to such events as the Montreal world film festival, various press conferences and the Jutra awards. Québec superstar Eric Lapointe has been a noted customer as have a few unnamed political figures.

Still, for all the hoopla surrounding it, and the numerous accolades posted on its very own walls notwithstanding, Lévêque is no elitist. It remains warm and welcoming with its trademark brand of quirky humor: The residing art and promotional banners are a humorous play on originators’ Pierre and Patricia’s surname (L’Évêque being French for Bishop) complete with kneelers and ads depicting cork screws standing in for crosses. Persistent aromas, wood furnishings, a bar and an overlapping terrace over Laurier Street complete its kinship to French bistros.

The staff is no less qualified. Belgium born Maitre D’ Freddy is affably courteous and knowledgeable. Overseeing the personal selection of Lévêque’s 150 wine choices, his criteria careens between important regions and sensible prices. When asked, he cordially volunteered to harmonize choice plates with a few reds: The filet of Salmon served pink with Sorrel pairs up nicely with the Chablis Premier cru Vau de Vey 2004 or the Chablis Grand cru Moutonne 93. Pair the Cariboo with wild rice and black Currant along with the Fronsac 2002 or the Pagodes De Cos 2001. Wine prices will rise up to 1700$. The diversity of the clientele is visibly kept in mind, even more so in the menu’s occasional nods to Asian cuisine with its inclusion of Shrimp Tempura for example.

Aside from offering its share of appetizers, salads, desserts and even breakfast, the seasonal menu balances classics and delicacies such as Lamb, Mussels, Tartar and Foie gras in intricate presentations. The Oysters have their own menu as do the seafood and meat, dubbed ‘Menu de Mer’ et ‘Menu de Terre’ respectively.

The fact remains patrons have been faithful for over 35 years. While known for its culinary excellence, dare not ask the secret recipe for its longevity and success; Freddy disregards any such non-sense: he credits it to great service, quality dishes and reliability. And so the tradition lives on…. Bon appétit!

Roberto Cialdella,
BizReportTV

© BizReportTV 2007. All rights reserved.

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