FOOD + DRINK, RESTAURANTS | July 12, 2010

Fine Cuisine at BIRONnerie

troisieme bironnerie event at biron restaurant in Montreal

One week ago was the third BIRONnerie. This super cool event for foodies is a recurrent happening at Biron, a Montreal restautant. The concept is imaginative, fun and tasty. Biron opens their kitchen to three amateur cooks to create a five course dinner. The guest cooks will benefit from the skills and support of the kitchen staff and their Chef David Biron to produce a fine dining experience to the customers.

Each amateur cook selects a recipe from their repertoire. The other courses are composed by the Chef. The Chef and the guest cooks meet before the event to plan everything. The day of the event, the guest cook will pass the day in the kitchen, where they will learn tricks of the trade.  It was my first time but it would not be the last. As an attendee, we can sneak next to the kitchen to watch how they assemble the plates. I love that part.

Last Thursday, the menu had a Japanese touch. The five courses were:

tempura tomato with its pipette of homemade soya sauce

We began with a tempura tomato with its pipette of homemade soya sauce from Chef David Biron. It was served on a bed of julienne asparagus.

smoked salmon on a pea pancakes by mayssam samaha of will travel for food

For the second course, Mayssam Samaha of Will travel for food shared her smoked salmon on a pancake of sweet peas with crème fraîche, yuzu (a Japanese citrus fruit), shiso and salmon caviar.

three pieces of brandade with its spicy mayo by dominique berube of les 2 capricieux

Then, we had three pieces of brandade (grilled cod with olive oil) served with a spicy mayonnaise and lime. The Chef adds a touch of a fancy oil (but I forgot to write it down). This was a recipe by Dominique Bérubé, which is known as the Capricieux from Les 2 Capricieux.

main course :: chicken supreme on a bed of puy lentils by chef david biron

The main was a chicken supreme cooked in a juice of olives and Moroccan lemons on its bed of two-celery Puy lentils. This recipe is by Chef David Biron.

cardamon krumkake with homemade ice cream by foodies emporium

To finish the meal in beauty, Nathalie of Foodies Emporium made a cardamon krumkake filled with a homemade ice cream of a local fruit and served with a strawberry and tarragon coulis. A krumkake is a Norwegian waffle cookie that you bake in a machine similar to a waffle maker. The krumkake maker comes with a wooden cone to shape the krumkake. The maker creates a decorative pattern of the waffle cookie.

We opted for the food-wine pairing menu. I wish to send a big thank to the three foodies and the kitchen at Biron for this wonderful dinner. It was divine! To know when is the next BIRONnerie like the restaurant Biron on Facebook.

SOURCING:
+ Villaware Krumkake maker $34.95 USD at Amazon.com [Affiliate link]
+ Biron

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4 Responses to “Fine Cuisine at BIRONnerie”

  1. My review of my dinner at the third BIRONnerie with @mayssamaha @indigonat @2Capricieux at @RestaurantBiron http://kim.tl/cIKkZl

    This comment was originally posted on Twitter

  2. It was a pleasure having you as one of the guests and I’m so glad you enjoyed the food. I was a bit nervous at first big I loved the experience and want to do it again!! :)

  3. Mayssam, your dish was excellent. I would be glad to taste more of your creations.

  4. What a greta idea!!!

    Although I don’t think I would be brave enough to do this!

  5. Wow, these all look so fantastic – such a great idea. You’re lucky you got to experience this first hand!