We had an elegant dinner at
the fine dining French restaurant, Aux
Truffes Restaurant, in Mont-Tremblant, Canada awarded Four
Diamonds by the AAA/CAA every year since 1998. Located in the Pedestrian Village, Chef Owner Martin
Faucher focuses on creating innovative fine cuisine using the best
local ingredients in season, and is renowned for his duck foie gras and
The restaurant ambience has
romantic appeal with its glowing fireplace and tables dressed in pristine white
linens accessorized with tea lights in glass bowls flanked by dark chocolate
suede chairs. Interesting artwork graces the mushroom colored walls with white
picture frame molding, and stained glass art panels, most notably the whimsical
stained glass panel in the entrance of a pig in a waiter's jacket carrying a
silver tray holding a glass of red wine and a plate with a large truffle,
captures the eye. A massive wrought iron chandelier with red shades softly
illuminates the room, as does the matching wall sconces, and recessed lighting.
A banana tree located in the corner of the restaurant adds visual appeal, as
does the intimate bar and the wall of windows overlooking the Pedestrian Village's trees dressed with fairy
Aux Truffes Restaurant
Edward and I went on a
gastronomic journey with Chef Martin Faucher in late February 2011 by
experiencing his multi-course tasting menu. Our tasting dinner began with a
delicate amuse bouche of scallop carpaccio with pineapple, coriander, and
micro-greens on a toasted baguette to entice our palates, which manager
Alexandre Boisleve paired with an aperitif of champagne.
Chef Martin Faucher
Lobster Poached with Coconut
Butter, Mango and Citrus Salsa, Red Pepper Coulis Flavored with Lime and
crowned with shaved truffles was our next delectable taste from the kitchen.
This was a lovely presentation of contrasting flavors and textures, which
Alexandre paired with Oyster Bay, New Zealand 2010, Sauvignon Blanc
with harmonizing citrus notes to complement the seafood.
Lobster Poached with Coconut Butter
For Edward's next taste,
there was a generous portion (more than 3.5 oz) of Martin's famous Duck Foie
Gras from Marieville, Québec, presented with micro-greens and blood orange
confit, which Alexandre paired with Moscatel de Setúbal, 2004, from Portugal. As a foie gras fan,
Edward really enjoyed Chef Martin's interpretation of this classic dish.
Duck Foie Gras
For me, Chef Martin Faucher
sent Snapper with Celery Root Purée and Truffle Sauce paired with Cuvée Marie
Jurançon Sec, 2009, from France. The fish was delicate and
buttery and the wine had a slight minerality, layered complexity, and nice
mouth-feel that leant itself beautifully to this course bringing out the
flavors of the fish and complementing the earthiness of the truffle sauce and
the celery root purée.
Snapper with Celery Root Purée
To refresh our palates
between courses there was a delightful canary melon granitée, followed by our
next taste from the kitchen, which was an artistic presentation of Seared
Scallops with Butternut Squash Purée, Rosemary, Mascarpone, Mushrooms, and
Coriander Cream Sauce. For this exceptional course, Alexandre continued us on
our whirlwind wine tour taking us this time to Italy, with his selection of Pio
Cesare L'Altro 2008, Chardonnay from Piemonte, Italy, which had ripe fruit on
the palate and a long, slightly spicy finish.
Seared Scallops with Butternut Squash Purée
The Quebec region has
wonderful artisan raw milk cheeses, and our cheese course consisted of three
different styles of cheeses accompanied with Cape gooseberries, hazelnuts,
walnuts, and dried apricots, accompanied by a selection of fruit and nut
breads, and paired with a lovely semi-sweet Riesling from Joh. Jos. Christoffel
Erben Ürzinger Würzgarten Riesling, Spätlese, 2008 Mosel, Germany.
Artisan Quebec Region Cheeses
Dessert was a symphony of
flavors utilizing all four corners of the plate with chocolate mousse topped
with a crunchy layer of toasted hazelnuts and crowned with banana mousse; fresh
strawberries and blackberries; crème brûlée garnished with a Cape gooseberry;
and a black and white pairing of a white chocolate covered biscotti and a wedge
of rich chocolate. For our final wine pairing, Alexandre brought us back to Canada
with his selection of Monde Les Bulles Methode Traditionnelle, 2007, from the
Lower Laurentian region, Saint-Eustache, made from the grape variety Vandal
Cliche, which had an almost late harvest quality to it, with delicate bubbles, that
paired well with the desserts.
Selection of Desserts
With Aux Truffes' attractive
ambience, well thought-out and beautifully presented courses, excellent wine
list, and attentive, professional service, it is easy to see how Aux Truffes
continues to maintain their Four Diamonds by the AAA/CAA status.
Aux Truffes Restaurant
Aux Truffes Restaurant is
open for lunch during high season daily from 11:30 am until 3:00
pm, and for dinner from 6:00
pm until 11:00 pm.
Read in-depth about Aux
Truffes Restaurant in the Chefs' Recipes section where
Chef Martin Faucher shares a delicious taste of the restaurant in French
and in English .
Aux Truffes Restaurant
3035, Chemin de la Chapelle
casier postal 2502, succursale B
Mont Tremblant, Québec, J8E 1B1
Alexandre Boisleve and Simon Léonard, Managers
Read other articles on Mont-Tremblant, Canada in the
Destinations, Hotels and Resorts, Restaurants, Chefs' Recipes,
Spas, and Adventures sections.
For information on Mont-Tremblant,
please visit the website: www.Tremblant.ca
For information on Porter
Airlines, and where they fly, please visit the website: www.FlyPorter.com.
© March 2011. Luxury
Experience. www.LuxuryExperience.com All