>> Friday, May 31, 2013
Next was our main, the Beef Tenderloin served with a quail stuffed sausage, artichokes and pickled asparagus. Another beautifully presented plate, however the taste of the dish was even more phenomenal. The tenderloin was cooked perfectly, remaining moist and tender with just the right amount of au jus and creamy mashed potatoes to kick up the flavour profile (who am I kidding..I would have probably eaten a bowlful of just the mashed potatoes). It was also a treat to taste quail, which is a meat that isn’t used enough in restaurants but yet has amazing robust flavours. Alongside our main we were also served croquettes, peas and ramps. Everything was just perfectly paired.
In addition to each course we were served amazing wine pairings selected by the restaurant that evening. Q Haute offers those pairings to any Chef’s Tasting menu, just ask your server.
My Picks: Risotto, Beef Tenderloin
Q Haute Cuisine
100 La Caille Pl SW