http://recettes-de-chefs.ca/benoit-lenglet/ris-de-veau-crousti-fondants-et-ragout-de-champignons/ Tue, 24 Jun 2014 15:34:56 +0000 hourly 1 https://wordpress.org/?v=6.1.9 http://recettes-de-chefs.ca/benoit-lenglet/ris-de-veau-crousti-fondants-et-ragout-de-champignons/#comment-1095 Tue, 24 Jun 2014 15:34:56 +0000 http://recettes-de-chefs.ca/?p=2469#comment-1095 […] Ris de veau crousti-fondants, ,carotte au beurre noisette, carotte et noisette – Chef Benoit Lenglet’s signature sweetbreads remains  the sweetbreads restaurant dish  against which I  judge all  its other versions in Montreal. This time, the sweetbreads managing to be even a tad more exciting in mouth than the last one I’ve sampled last year, a feature I thought not possible given how they’ve perfected that item and yet they made it happen. The impeccable quality of that meat and the know-how that went into its preparation and cooking maintain Chef Lenglet’s ‘Ris de veau crousti-fondants” among my all time favourite bistrot fares in town. Top quality carrot, both served as a flawlessly executed purée as well as nicely boiled and hazelnut (also of exemplary standing) accompanied the Ris de veau crousti-fondants. A stellar bistrot item by Montreal standards (here’s his online video on how he crafs his little marvel) 10/10 […]

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