Souper du Pay Basque at the recently open Nom Nom Cantine, formerly Ê.A.T./Être Avec Toi, at W Montreal with executive chef Gregory Faye and his guest, Nicolas Borombo, one Michelin star chef, owner of Le Kaïku, in ‘le cite des corsairs,’ Saint-Jean-de-Luz.
Among different other places, Nicolas Borombo previously worked at Crillon and at Georges V in Paris.
Menu:
Amuse-bouche
SURF AND TURF – veal, oyster
CARPACCIO – scallop, passion fruit, cauliflower
POT-AU-FEAU – foie gras, consomme, marrow, truffle
GRAND VENEUR – venison, beet, quince, poivrade, dragees
ILLUSION – guanaja, mandarin, pine nuts, espelette
We selected ‘La Pege,’ a wine from Languedoc Roussillon, produced by gifted winemaker of Chateau Grand Moulin Corbieres, Jean-Noel Bousquet
Made from with carignan grapes, grown on land that was Jean-Noël Bousquet first acquisition in 1973, when he was only 17 years old, it has enticing aromas of fresh red and black berries.
Château Grand Moulin - 6 Avenue Maréchal Gallieni, 11200 Lézignan-Corbières, France
For many years we enjoyed another wine produced by Jean-Noël Bousquet, “La Garnotte”, which can be purchased from SAQ.
Executive chef Gregory Faye explained that NOM NOM is used to express pleasure at eating, or at the prospect of eating. According to him it is a catching word to say when eating or wanting to eat something. We most definetly used it for the Scallop carpaccio, Pot-au-feau and the Grand veneur.
Address: 901 Rue du Square-Victoria Montréal, QC H2Z 1R1, Canada. (514) 395-3180
Previously: Maison Boulud
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