This was the meal I was most looking forward to in Montreal, becauseAPDC is famous for its foie and (if you haven’t noticed) I am a huge fan. I knew it was going to be a heavy meal, so I made a huge effort to get a lot of good exercise in over the course of the day. Actually, in general, we walked the hell out of our legs this whole trip. And that is my general rule of thumb for these types of eating vacations. If you are walking/biking/hiking (and we did all of the above this trip), you can afford to be a little more indulgent and actually enjoy it (that is, I was genuinely very hungry by the time I got to my next gastronomic destination). Now, I know everyone has their own tolerance for exercise (and mine is probably pretty high because I am a can’t-sit-still kind of girl), but I could walk all day (and actually enjoy it!) if foie gras was waiting for me at dinner time.
The room at APDC is tight, lively and interactive. I like that you can see the beautiful wood burning oven (and the French bread sticks emerging from it) and the live lobster tanks. Service was probably by biggest disappointment. There was just way too many full tables for the amount of servers on, and as a result, we filled our own water glasses, waited a long time before being offered a refill on wine, and it took a long time for our food to come out. Also, any time I was able to flag down the server to ask a question about a dish, she made me feel like I was a huge inconvenience, which I didn’t really appreciate. Anyways, onto the food..
The menu reads to me the way a candy store menu would read to a young child. Too many tempting options, only one stomach. All the reason to want to return. We were told that the portions were impossibly glutinous, so we had to practice restraint (note to the restaurant, with a menu that tempting and long, you should make your portions smaller so that one can order more dishes!) After much deliberation, we went with:
A delicious chewy flat bread topped with fresh tomatoes, thyme, olive oil and a generous mixture of Swiss, cheddar and Gruyere cheese. This was perfectly seasoned, and while the tomatoes probably were not at their best (can’t really fault them on that one though.. it is still not the season), the dish as a whole was delicious and a great start.
Plogue à Champlain
O.m.g. While it maybe wasn’t much to look at, this was quite possibly one of the most delicious dishes I have ever had in my life. A beautiful lobe of foie adorned a fluffy buckwheat pancake, topped with old cheddar, bacon and salted chunks of potato, all drizzled liberally with a thick maple syrup reduction, made even more luxurious with the addition of an emulsifying egg yolk. This was the most explicit celebration of sweet-savoury-fatty combination that we all know as a gastronomic orgasm. I am sure that this is what G-d has waiting for me to eat every day in the after life.
Foie Gras Duo (aka. Burger Poutine)
I cannot believe how insane this dish was, consisting of both a foie gras burger a foie gras poutine. The burger component was a deliciously pink venison burger topped with another lobe of foie with old cheddar, lettuce, tomato, a little mashed potatoes (to bind the works), mayo and a balsamic reduction, all on a large buttery white bun. It was sweet (foie balsamic) and savoury (cheese venison mayo), and very very rich, so much so that I actually savoured every little piece of fresh crunchy lettuce and tomato. I think that the balsamic component of this sandwich were key because the acidity really helped to cut down some of the richness of all of the other components. The poutine aspect was equally enjoyable. The frites stayed crispy, the curds were squeaky and generous in portion, and the gravy… oh, that gravy. Apparently there is seared foie ON the poutine and also mixed into the gravy, creating a super creamy, savoury rich sauce. I was thankful that it was just a “side” portion of poutine, because I don’t think I could have handled more than a couple forkfuls.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.