Upcoming

Montréal en Lumière

For the first time ever, Le Richmond will be part of the festivities of Montréal en Lumière. Three activities will be offered in order to kick away the winter blues.

For reservations or for more information

(514)508-8749

  • Bergevin’s Tartare
The general manager of the Montreal Canadiens, Marc Bergevin, is quite fond of our restaurant located a few steps away from the Bell Centre. He will be joining us to present his favourite veal tartare recipe. Marc and executive chef Paul Soucie will season the meat to perfection as they chat about sports and cooking. Marc will be at the event on February 18, and the meal will be available throughout the festival.
$20 for a plate, before wine; tax and tip not included
  • 3 Drinks, 3 Oysters!
Happy hour is something of a tradition in Montreal, on any day of the week. On Thursdays, Fridays and Saturdays during the Festival, we will introduce you to oysters from The Old Port Fishing Company in three different versions. Each will be paired with its own drink. Enjoy the tasting!

 

Huîtres fraiche, granité de champagne et fine herbe  

Chardonnay Altro, Pio Cesare

 

 

Huître fumée est foie gras

Smokey square –cognac, scotch Té Bheag, chartreuse, Martini rouge et citron —

 

 

Huître Rockefeller façon Richmond

Negroni Bianco –Bombay, St-Germain, Martini blanc —

$30 tip and taxe not included
  • Quebec goes Italian!
Happy hour is something of a tradition in Montreal, on any day of the week. On Thursdays, Fridays and Saturdays during the Festival, we will introduce you to oysters from The Old Port Fishing Company in three different versions. Each will be paired with its own drink. Enjoy the tasting!

 

Huîtres deux facons/ Oysters two ways 

 

Tatare de veau / Veal Tartare  

Veau de grain du Québec, huîle d’olive extra vierge, copeaux de Taliah, roquette, fleur de sel et crostini/Grain-fed veal from Quebec, extra virgin olive oil, Taliah Shavings, arugula fleur de sel and crostini

 

Cavatelli maison / homemade cavatelli

Cavatelli de ricotta de brebis de la ferme la Moutonnière, champignons sauvages, crème au basilic, copeaux d’aallegretto, Truffe noir/ sheep ricotta cavatelli from La Moutonnière farm, wild mushrooms, basil cream, Allegretto shavings black truffle

 

 

Magret de canard / Duck magret  

Oeuf de canard truffé cuit à basse température, choux de Bruxelles frits, purée de panais, griottes macérées au bourbon, graines de moutarde marinées, gastrique aux agrumes / Low temperature truffled duck egg, fried Brussels sprouts, parsnip purée, bourbon macerated cherries, pickled mustard seeds, citrus gastrique

 

Ou/or

 

 

Loup de mer/ mediterranean seabass

Sauce Acqua Pazza, Purée d’artichauts, écume de citron, salicorne, chip de pancetta / Aqua pazza sauce, , artichoke purée, citrus froth, sea beans, pancetta chip

 

 

 


Dessert

Crème de yogourt de buffala, compote de kumquat, amaretti croquant / Bufala yogurt cream, kumquat compote, crispy amaretti