L'Astral Bar-Restaurant Rotatif at the Loews Hôtel Le Concorde Québec, in Canada is a delicious dining adventure in the sky where Executive Chef Jean-Claude Crouzet and Sous Chef Pierre-Laurence Valton-Simard tempt your palate to complement the 360-degree panoramic views from the revolving restaurant located 600 feet above sea level.
Edward and I visited Québec, Canada, in August 2011, and had a wonderful dinner at L'Astral Bar-Restaurant Rotatif, where the innovative recipes intrigued our palates and the presentations appealed to our eyes.
L'Astral Bar-Restaurant Rotatif
Arriving at 7:00 pm on a clear, summer night, the view of Québec City from L'Astral was almost magical, as the restaurant slowly revolved and the light changed from daylight to twilight, and from sunset to moonlight, while a Jazz trio played, providing us with enchanting memories to mark a romantic dinner.
Chef Jean-Claude Crouzet and
Sous Chef Pierre-Laurence Valton-Simard
From our table by the wall of windows, we celebrated the view and each other, with a glass of Moët & Chandon Brut Impérial Champagne, followed by a delectable amuse bouche of a candied fig wearing the tiniest of gold leaf crowns, a fois gras medallion, guava puree garnished with an edible flower petal, with pepper and fleur de sel scattered on the plate, and a micro green garnish. The amuse bouche was a lovely introduction to Executive Chef Jean-Claude Crouzet's and Sous Chef Pierre-Laurence Valton-Simard's culinary vision.
Edward continued with the Terrine de tête de porcelet Turlo, salade d'herbes vertes, huille vierge au hareng fumé, enoki au citron confit (Turlo Farm Suckling Pig Terrine, Green Herb Salad, Smoked Herring Virgin Oil, Candied Lemon Enoki). This course was presented on a rectangular piece of slate with three portions of terrine topped with the smoked herring oil, citron enoki, and herb salad, and had wonderful complementary flavors, textures, and style.
Turlo Farm Suckling Pig Terrine
I continued with Planche de pétoncles, fleur de sel aromatisée, citron confit à la girofle, salade d'épinards (Roasted Bay Scallops with Fleur de Sel, Clove-Scented Candied Lemon and Spinach Salad). Artistically presented on a piece of square slate, each of the five scallops had a different flavored fleur de sel to pair with it, including plain, lemon, lavender, and coriander.
Roasted Bay Scallops
For his main course, Edward had the Osso Buco et cromesqui de veau sur risotto aux bolets, tuile sphérique aux zestes, lamelle de citron confit (Veal Osso Bucco and Cromesqui with Porcini Risotto, and Round Lemon Biscotti), part of their Menu 360°, where everything on the menu is round to reflect the shape of the restaurant. This was another gorgeous presentation with the round osso buco wearing a tuile spherical crown, with a round cromesqui, similar to croquette although it had a fabulous liquid center. Paired with L'Oratoire de la Brume, Côtes-du-Rhône, France, it was reason enough to take a trip to Québec.
I had the Saumon saisi sur peau, fond de quinoa, mousseuse de coriandre fraîche, salade de legumes verts à l'estragon & gingembre, pamplemousse, (Roasted Salmon with Quinoa, Fresh Coriander Mousse, Tarragon and Ginger Green Vegetable Salad, and Grapefruit). I loved the colors and the mélange of flavors that melded together beautifully for this course. A glass of Blason de Bourgogne, Chardonnay, 2009, Mâcon Villages, France completed the pairing.
Before dessert, there was a refreshing pre-dessert of ice wine with blueberries and strawberries, served with maple syrup and strawberry mousse accompanied by a glass of Muscat des Papes, Beaumes-de-Venise, 15% alc., France.
View from L'Astral Bar-Restaurant Rotatif
Edward's Menu 360 ° dessert consisted of Vacherin de citron et vanilla en sphere, mousse légère à la sauge, brisures de biscuit (Lemon Vacherin and Vanilla Sphere, Light Sage Mousse, and Cookie Crumbs, paired with Concha y Toro, Sauvignon Blanc, 2006, 12% alc., Vendanges Tardives, Chile.
360 ° Dessert
For me, there was a Duo de mousse au chocolat noir au thé Lapsang Souchong & au chocolat blanc au thé Matcha, biscuit tendre à la noisette & caramel au beurre salé (Lapsang Souchong Dark Chocolate Mousse & Matcha White Chocolate Mousse, Hazelnut & Salted Butterscotch Cookie) lusciously paired with Maury 15 ans d'age, 16% alc., Mas Amiel, France with ripe fruits of fig, dates, and prunes, harmonized with baking spices and caramel on the nose and on the palate.
Duo de Mousse
Speaking with Chef Pierre-Laurence Valton-Simard after dinner about the desserts, his concept for the chocolate mousse was to present it like an intense stick, and his concept for the Menu 360 ° dessert was in keeping with his round design.
What we especially enjoyed about the dinner, was that the chefs had creatively used interesting flavors in their recipes, deftly incorporating the teas, Lapsang Souchong, and Matcha (Green Tea Powder) into the desserts, and their use of herbs, florals, and flavored salts, to add visual appeal and interest on the palate.
Debra and Edward at L'Astral Bar-Restaurant Rotatif
Having dinner at L'Astral Bar-Restaurant Rotatif was a memorable, romantic evening of wonderful tastes, spectacular views, and great Jazz.
L'Astral Bar-Restaurant Rotatif serves Breakfast Monday through Saturday from 6:30 am until 10:30 am, Sunday from 7:30 am until 9:00 am; Sunday Brunch from 9:00 am until 3:00 pm, Lunch Monday through Saturday from 12 noon until 3:00 pm, and Dinner Sunday through Friday from 6:00 pm until 10:45pm, and on Saturday from 5:45 pm until 10:45 pm.
L'Astral Bar-Restaurant Rotatif
Read about L'Astral Bar-Restaurant Rotatif in the Chefs' Recipes section where Executive Chef Jean-Claude Crouzet provides delectable recipes in English and in French for Filet of Veal Napoleon with Provolone, Tapenade Cream and Tarragon & Herb Polenta; Crostini de Pied de Vent Cheese Marinated in Ice Wine, with Mache and Edible Flower Petals; and Chevre and Ice Wine Ice Cream with Cranberries.
L'Astral Bar-Restaurant Rotatif
Loews Hôtel Le Concorde Québec
1225 Cours du General-De Montcalm
Québec, (Québec), G1R 4W6
Read other articles on Québec, Canada in the Destinations, Hotels and Resorts, Restaurants, Chefs' Recipes, and Spas sections.
For more information on Québec, Canada please visit the websites: www.QuebecRegion.com, and www.BonjourQuebec.com.
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