This was the dish that propelled Jean-Philippe St-Denis of Kitchen Galerie Poisson in Montreal to win the Bronze Medal at the CCC. He presented his take on vitello tonnato – a carpaccio of Albacore tuna topped with many pretty, textural treats: tender veal tongue, crispy parmesan, crunch fried capers, dobs of balsamic jelly, bright yellow sprinkles of preserved lemon rind, crunchy bits of pain brioche, snips of chive and flourish of microgreens. Surrounding the plate, a broken moat of a rich and flavourful mustard-tarragon vinaigrette. St-Denis paired this with beer – McAuslan Brewery’s St-Ambroise Cream Ale.
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