The space is very clean and simple. We started with a recommended cocktail, quite sweet, gin-based with herbal notes from rosemary and thyme syrup.The first service (probably my fav) had a liver mousse with macerated elderberries and oxalis.

MTL à Table is always a great way to get a nice date night for the two of us. We chose to not order any of the same dishes so we could taste as much of the menu as we could. Personally, we don't like coffee so that flavour profile wasn't our favourite but excellent execution regardless.Le Petit Mousso gave us a look into Le Mousso's style and we came out of it very impressed. Instead the server will ask your preferences and they bring a selection of wines to taste before you settle on one.We ordered 11 dishes, almost the entire menu and everything was delicious. I like the interesting use of the kohlrabi as a wrapper. Lastly came the charred shishito peppers with a tuna-based sauce and slices of rich lardo. There are industrial and modern touches with the central staircase that leads to the open kitchen in the basement which is probably the coolest element in the design of the space.Being MTLàTable, we had a 3 course menu for the evening with 3 choices at every course. If you don't like chicken liver, this may not sell you on it but it was excellent. They don't have a set wine menu. Once again, beautiful presentation and great depth of flavours. Flavourwise, it didn't really add much.

The first appetizer was chicken liver mousse with elderberries and clover served with bread from Automne Boulangerie. 0 other reviews that are not currently recommended, Full menu .css-1c2abjj{width:16px;height:16px;display:inline-block;vertical-align:middle;position:relative;overflow:hidden;top:-0.1em;fill:currentColor;}.css-1c2abjj::before{position:absolute;display:block;left:0;}.css-1c2abjj::after{content:'';display:block;position:absolute;left:0;right:0;top:0;bottom:0;}.css-1c2abjj svg{position:absolute;width:100%;height:100%;fill:inherit;display:block;left:0;top:0;right:0;bottom:0;}.

The cold and slightly firm texture of the potatoes also left us wanting. The price is only guaranteed at the time of reservation. PRACTICAL STUFF: Open Wednesday to Saturday, with seating at 6 p.m. Very disappointing. It had the perfect smoky flavor and the sauce balanced the lobster well. THE VIBE IS: industrial minimalism meets midcentury modern, with some earthy ceramics and a couple of Scandi-inspired touches.

Edit.css-1mpk29p{width:24px;height:24px;display:inline-block;vertical-align:middle;position:relative;overflow:hidden;top:-0.1em;fill:rgba(43,39,60,1);}.css-1mpk29p::before{position:absolute;display:block;left:0;}.css-1mpk29p::after{content:'';display:block;position:absolute;left:0;right:0;top:0;bottom:0;}.css-1mpk29p svg{position:absolute;width:100%;height:100%;fill:inherit;display:block;left:0;top:0;right:0;bottom:0;}. However, the koji ham was bland, the lamb tartare was spoiled by too much acid, and the crab and turnip dumplings had an unpleasant gummy texture. Le Mousso Situated in the heart of Montreal’s Village, a rapidly changing neighborhood, Le Mousso opened late 2015.

Chef Antonin Mousseau-Rivard turns seasonal ingredients into a mindblowing 12-course tasting menu at Le Mousso. For colour, there’s something special, though: a pair of spectacular backlit murals by Jean-Paul Mousseau, a prominent Quebec artist in the ’60s and ’70s, artistic director of the Montreal subway, and, most important, grandfather of Le Mousso founder and Chef Antonin Mousseau-Rivard. The liver was light, like a soft ganache, and beautifully fruity. They enhance each seafood instead of overpowering it with weird ingredients that sounds nice but taste horrible! Looking forward to having a full dinner there in the near future.