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MTLàTABLE: Lloyd at the Marriott Château Champlain offers a superb four-course table d’hôte menu for just $83

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    Backed by the superb marketing team at the Marriott Château Champlain, Lloyd Restaurant continues to send a positive vibe to clients. A case in point is a special event they hosted for media preceding MTLàTABLE, which runs from November 3 to 19.

    As part of a major renovation last year,  the hotel took the opportunity to redo its restaurant with a new chef, new decor, new menu and new name. It has already gained notice as the perfect place to eat before a game or a show, with its direct underground access to the Bonaventure metro station and the Bell Centre.   

    This year, Lloyd sets itself apart with an exclusive four-course table d’hôte menu for just $83 per person, an offer that promises to satisfy local foodies. Lloyd’s talented chef, Kevin Mougin, is ready to dazzle guests with his exceptional culinary creativity. His cuisine harmoniously blends local and international flavors to create unique and memorable dishes. Lloyd’s special Montréal à Table 2023 menu features a selection of starters, main courses and desserts, highlighting seasonal ingredients and local produce.

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    For MTLàTABLE they are offering a special $83 per person menu, with suggested and optional wine pairings. Food and Beverage Manager Catherine Caron guided media guests through the menu items while Mougin and Pastry Chef Sylvain Vivier dropped by as well. They should all be highly commended.

    The first service consists of a choice between smoked salmon gravlax, Gabrielle potatoes, apple, basil and smoked ricotta or a plate of ancestral tomatoes, pumpkin pistou and roasted pumpkin, arugula. While they are both superb, the salmon was outstanding.  

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    For the second service, you have a choice between the Château’s Onion Soup or Homemade duck rillettes, pickles and grilled focaccia. Again, both are amazing options. The soup hit the spot while I love duck rillettes spread across the crusty bread.  

    Then comes service three and it was a tough choice indeed among these three: Guinea fowl supreme, macha salsa, roasted Gabrielle potatoes, baby peppers, baby zucchini; rigatoni, homemade rossa sauce, mascarpone, mozzarella fresca, herb panko; or pan-seared salmon, Québec morel sauce, potato gratin. Since it had been a while since I had  pasta, I went for the rigatoni and it was “delizioso.”

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    Finally, for dessert,  there is also a trio of options: a Mille-feuille, composed of puff pastry, vanilla and caramel; a frozen dessert of sea buckthorn, grapefruit, sweet clover and cheese; and an Arabica, with chocolate, coffee and bergamot caviar.

    For the  MTLàTABLE, go to https://mtlatable.mtl.org/en/restaurants/fiche-lloyd-restaurant-mtl.

    The 200-seat restaurant, which includes a 60-seat private room, was named after architect Frank Lloyd Wright, who inspired architect Roger D’Astous to design the hotel in 1967.

    Lloyd is located at 1050 rue de la Gauchetière Ouest. It is open Monday to Friday, from 6:30 am to 10 pm and weekends from 7 am to 1 pm and 5 pm to 10 pm. For more information. Log on to www.restaurantlloyd.com ,  call  514-878-6799 or e-mail reservation@restaurantlloyd.com

    Mike Cohen

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