My only impressions of the neighborhood Point St-Charles are that it is close somewhat close to Costco and there is a cafe there. Recently, on one of the cold days, I ventured out to the neighborhood again for the new gem, Miel.
Thanks to Outgo, I had the chance to visit Miel, which has been on my list since it opened in June. The chef/owner Hakim Chajar graduated from ITHQ’s Advanced Kitchen Training program, and has worked in a number of Michelin-starred restaurants and in kitchens in Provence, Barcelona, and California before settling in Montreal.
Instead of choosing a neighborhood that’s blooming with new restaurants, chef Chajar chose to settle in Point St-Charles, where the restaurant is only few minutes away from Station Charlevoix. The restaurant is a two-room affair, divided by exposed brick walls. There’s a bar facing the open kitchen, different sizes of family photos, and big windows that let the lights in. As soon as we entered the restaurant, we were welcomed by friendly staffs. It was a warm feeling on a cold day!
The Outgo coupon allowed us to try the chef’s discovery menu, which includes 6 oysters for two, one cold entrée, one hot entrée, and a dessert! They weren’t very big and meaty, but definitely fresh and sweet!
The cold entrée from the à la carte menu was tuna sashimi with dashi jelly, and sesame crackers. The presentation was beautiful. The color was vibrant yet steady and calm. The tuna was prepared in two ways, sliced and chopped (almost like tartare). The tuna was fresh, and the dashi jelly enhanced the sweetness. The cracker added the crunchiness, as well as the nutty taste! It was definitely an appetizing dish to start!
The tuna sashimi was served with their homemade focaccia, which was warm, soft, and pillowy! Perfect for using it to clean up the dashi jelly on the plate!
For the hot dish, the waiter brought the grilled quail, served with green pea hummus, citrus sour cream, corn kernels, cucumbers, and sunflower seeds. It was very fragrant, the smell of curry. The charred flavor of the skin not only satisfied the sense of smell, but as well as the tastebuds.
When the dessert was served, I couldn’t help to click the shutters few extra times. Not my first time having decomposed desserts, but honestly, sometimes the plating can be a bit boring.
The colors correspond with the bricks and wooden tables harmonically! It was a decomposed cheesecake, served with strawberry sorbet, graham crackers crumble, and rhubarb compote. Having rhubarb on the plate, it made the dessert quite summer-ish, which I wouldn’t mind to balance out the chilly winter!
Overall, the experience exceed my expectation! The dishes at Miel are created based on an authentic approach that is very much in the style of the chef. What does that mean? The menu is inspired by his roots and draws on his technical know-how. They are small plates that are meant to be share, which is the approach of many chefs lately. This dining experience was a memorable one not only because of the overall deliciousness of the food, but for the friendly and impeccable service! Was it worth the trip to Point St-Charles? Absolutely!
2194 rue Centre, Montreal QC
Tel: +1 (438) 381-3838