After reading about the Gold Medal Plates Canadian Culinary Championships win by the chefs at Kitchen Galerie, our team has been meaning to try out this restaurant for months, and finally found the time last night to pay the tiny restaurant a visit.

We were served by owner/chef/waiter Mathieu Cloutier who explained their menu consisting of a three-course meal created fresh daily with whatever ingredients are available at the close-by Jean-Talon Market.  Given choices of several different types of foie gras, oysters, pork belly, scallops, and short ribs, the team had high and hungry expectations for an unforgettable meal.

My foie-gras-loving coworker jumped on the dishwasher foie gras bandwagon as soon as the chef introduced it to us.  I was a little skeptical myself because I couldn’t get around the idea of a piece of foie gras being literally poached in a jar inside a dishwasher…I much prefer pan seared foie gras myself, so I opted for the porsciutto bits, melon and arugula salad as my appetizer.  It turned out that the dishwasher foie gras tasted much like a foie gras pate, but my arugula salad tasted awesome.

The chef recommended that I “super-size” my scallop main dish with black truffle shavings, so you could smell the wonderful scent of truffles from a mile away.  The vegetables were cooked with big chunks of bacon, so needless to say, they tasted amazing.

We were disappointed by the dessert though.  It pretty much eliminated Kitchen Galerie’s chances of becoming one of the restaurants in our top-3 list.  The desserts were simple and unintriguing.  I had the creme brulee and I’ve had better.