My last visit to Maison Publique was two years ago, which it has just opened for business. Why it took me so long to go back? Well… Locating at the corner of rue Gilford and rue Marquette, the location just isn’t that convenient for me, otherwise I would’ve definitely gone back every weekend or so.

Since I’ve been craving it for quite a while, I decided to venture out on a weekend.

 

Since my friend and I arrived a bit early, we were the first group of customer. However, within less than 5 minutes, the front house was filled. The restaurant is a British-inspired gastro-pub during the week, and a perfect British-inspired brunch spot on weekend. Opened by a Montreal celebrity chef, Derek Dammann (formerly of DNA), the restaurant already had its name out before the grand opening.

Even though it’s freezing cold outside, the atmosphere of the restaurant definitely warmed us up. The antique, wooden wall are full of photos, which makes me felt like visiting at a friend’s.

Their menu is posted on a bulletin-like board, which changes regularly. While you are sitting there wondering why the waitress didn’t bring you the utensils, just look for it under the table on your left!

My friend and I started off with a scone to share. It came with Saskatoon blueberries jam! It was our first encounter with Saskatoon blueberries, which we immediately fell in love with it. The blueberries are a lot smaller than regular blueberries. It’s sweeter, and less sour. I love that the jam isn’t overly and artificially sweetened.

The texture of the scone isn’t like those typical high tea scone. It’s flatter, but you still get to taste the multiple layers of a scone. It’s soft and moist.

My friend opted for the curry lamb and potatoes. The portion is like an appetizer-size. It’s topped with sour cream, coriander, and mint. The lamb isn’t gamey, and we thought that pairing with mint and coriander is a perfect combo.

How can ones skip boudin and eggs at a British restaurant? Their boudin is completely different than Ma’tine‘s. There’s more texture to the boudin than just a block of smooth blood pudding. This square of richness contains pork fat, pork tongue, oats, black pepper, mace, and of course, the blood.  The plat comes with two slices of lightly toasted toasts, and two sunny-side up eggs. Can it get any better?

After gone through quite a few of disappointments lately, this was definitely the most comforting and satisfied meal (though it’s not that cholesterol-friendly) that I had. The servers are friendly and attentive. My friend and I were already talking about our next visit towards the end of the meal.

Maison Publique
4720 rue Marquette, Montreal
Tel: +1 (514) 507-0555

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