Brasserie Montmarte oh wow, awesome food

husband and I shot today at an old restaurant with a relatively new chef. chefs, actually. Onion soup was a reminder why this dish never gets old or boring. When done right, the deep, rich, beef flavor, the caramelized sweet onions and the melting Gruyere is such a perfect combo that I have to make it tomorrow.

The fries that we tried, one portion in duck fat and one with truffle oil and salt and a garlic confit aioli, perfection. Possibly the best fries ever. I generally like a thick fry, so embarrasing, still love Nathans, but these were extraordinary.

My main course was a duck confit on a bed of potatoes and onions with a poached egg and pure heaven.

Bruce had a pork belly crepe with arugula, dreamy sauce and lots of amazing crispy creamy tastes that I can’t forget. Won’t forget.


Roost, here we come. Double header, tonight and tomorrow. Fine with me.


About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

One response to “Brasserie Montmarte oh wow, awesome food

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