{"id":10443,"date":"2024-06-03T09:42:54","date_gmt":"2024-06-03T14:42:54","guid":{"rendered":"https:\/\/tremblantrestaurants.ca\/?p=10443"},"modified":"2024-06-19T10:32:14","modified_gmt":"2024-06-19T15:32:14","slug":"hotel-q-un-regal-de-quintessences","status":"publish","type":"post","link":"https:\/\/tremblantrestaurants.ca\/fr\/hotel-q-un-regal-de-quintessences\/","title":{"rendered":"Restaurant La Quintessence: Nouvelle destination culinaire de calibre international"},"content":{"rendered":"

D\u00e8s mon arriv\u00e9e au Restaurant La Quintessence\u2009; Samuel Boudaux, directeur de la restauration, nous introduit par une porte lat\u00e9rale et nous conduit \u00e0 travers la cuisine jusqu\u2019\u00e0 une salle \u00e0 manger priv\u00e9e \u2013 soit la Serre du Chef \u2013 donnant sur le lac Tremblant. Le chef, Julien Bricout, nous y attend.<\/span><\/p>\n

Avant ses deux ans au Restaurant La Quintessence, le chef Bricout a perfectionn\u00e9 ses comp\u00e9tences en France, en Corse et en Suisse sous la direction de chefs trois fois \u00e9toil\u00e9s. Fort de cette riche exp\u00e9rience, Julien a ensuite int\u00e9gr\u00e9 l’H\u00f4tel M\u00e9tropole \u00e0 Monaco, aux c\u00f4t\u00e9s de Joel Robuchon, le chef le plus \u00e9toil\u00e9 au monde, o\u00f9 il a exerc\u00e9 pendant un an avant de d\u00e9m\u00e9nager aux \u00c9tats-Unis. Attir\u00e9 par les grands espaces et la nature, Julien a ensuite d\u00e9m\u00e9nag\u00e9 au Qu\u00e9bec o\u00f9 il a travaill\u00e9 en tant que chef pendant trois ans \u00e0 l’H\u00f4tel Sacacomie en Mauricie. C\u2019est l\u00e0 qu\u2019il d\u00e9veloppera une passion pour les poissons et les produits locaux. La cuisine qu\u2019il propose, d\u2019inspiration fran\u00e7aise et m\u00e9diterran\u00e9enne, est riche de ses diff\u00e9rents voyages et de son expertise. \"\"<\/span><\/p>\n

\u00ab\u2009Nous sugg\u00e9rons des plats di\u00e9t\u00e9tiques pour le petit-d\u00e9jeuner et le d\u00e9jeuner, en mettant l\u2019accent sur la technique et la qualit\u00e9 des ingr\u00e9dients locaux\u2009\u00bb, explique le Chef Bricout.
\n<\/span>\u00ab\u2009Nous d\u00e9veloppons \u00e9galement un \u201c5 \u00e0 7\u201d avec un concept de \u201chigh tea\u201d visant une client\u00e8le plus large\u2009\u00bb, ajoute M.\u00a0Boudaux avec enthousiasme.<\/span><\/p>\n

\"\"La nouvelle carte du bistrot propose des plats \u00e0 moins de quarante dollars \u2013 atypique dans un 5 \u00e9toiles \u2013 dont le poisson frais du jour accompagn\u00e9 de l\u00e9gumes de saison.<\/span>Pour une exp\u00e9rience culinaire plus copieuse, le d\u00eener est sans \u00e9gal.<\/span><\/p>\n

Mon compagnon et moi avons choisi le menu d\u00e9gustation \u00e0 sept plats avec accord des vins, \u00e0 commencer par des hu\u00eetres fra\u00eeches avec une flute de Piper Heidsieck. <\/span>Puis un tartare de daurade dans une marinade de fraises et de gin du Qu\u00e9bec, suivi d\u2019un \u00e9tonnant ris de veau croustillant \u00e0 l\u2019huile de chorizo, aubergines et tahini \u2013 la star de la soir\u00e9e, d\u2019apr\u00e8s mon ami. <\/span>Apr\u00e8s un rin\u00e7age du palais \u00e0 la framboise et \u00e0 la menthe, un succulent fl\u00e9tan avec pommes brais\u00e9es, pur\u00e9e de chou-fleur et asperges grill\u00e9es \u2013 un plat printanier par excellence. <\/span>Le filet de b\u0153uf cuit et tendre \u00e0 souhait, accompagn\u00e9 d\u2019une polenta cr\u00e9meuse et carbonis\u00e9e m\u2019a fait atteindre le nirvana. <\/span>Au dessert\u00a0: une p\u00e2tisserie l\u00e9g\u00e8re de type Tatin servie avec une mousse de yaourt grec et un caramel au beurre sal\u00e9.\u00a0<\/span><\/p>\n

Je recommande l\u2019option des accords. Les vins choisis ont somptueusement fait ressortir les saveurs uniques de chaque plat.\u00a0<\/span>La r\u00e9v\u00e9lation de la soir\u00e9e fut un Buoncristiani Triad Blanc 2013 \u2013 assemblage de la vall\u00e9e de Napa. Tr\u00e8s aromatique et l\u00e9g\u00e8rement floral, il justifie \u00e0 lui seul le d\u00e9placement.\u00a0<\/span>Le service est amical et irr\u00e9prochable. Nous sommes repartis ravis et pr\u00e9voyons d\u00e9j\u00e0 de revenir.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

D\u00e8s mon arriv\u00e9e au Restaurant La Quintessence\u2009; Samuel Boudaux, directeur de la restauration, nous introduit par une porte lat\u00e9rale et…<\/p>\n","protected":false},"author":6,"featured_media":10462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[201],"tags":[],"class_list":["post-10443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles"],"yoast_head":"\nRestaurant La Quintessence: Nouvelle destination culinaire de calibre international - Tremblant Restaurants<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tremblantrestaurants.ca\/fr\/hotel-q-un-regal-de-quintessences\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restaurant La Quintessence: Nouvelle destination culinaire de calibre international - 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