Food? Cold cuts and hot plates to share
The bearded cook (no lumbersexual pretense nonsense; he wears the beard pretty darn well, and by the looks of it, I’m convince he’s chopped wood before with his bare hands).
Having met him at Omnivore’s last culinary showdown, and convinced by how passionately he spoke of his Hungarian cold cuts then, we decided to give Le Comptoir a try. An intimate open kitchen concept, Le Comptoire Charcuterie et Vins is one long counter around which everyone gathers to chat and nibble, as if in Aunty Mary’s kitchen.
There are a few extra tables in the front of the restaurant as well as by the wall – but the bar is really where you want to be. It gives you a front-row seat to the flying pots and pans and you’ll get to admire Mr. Bearded Cook as he masterfully assembles every dish.This closeness is what gives this place all its charm. Convivial and far from pretentious, le Comptoir is suitable for either a complete dinner sit down or a quick bite on your way out.
In the mood for the latter, we grabbed a few drinks and decided to share two plates.
The first to land in front of our forks: a smoked bacon Carpaccio. Thin slices of smoldered perfection served under a delicious bunch of marinated onions and Brussels sprout, the plate was topped with spoonfuls of parnish purée, which gave it a smooth, creamy end. Next came roasted cauliflower.
For those of you who think the white veggie is boring…. know that after going under the open flame, it is a completely different ball game. Nutty and with a buttery taste, the roasted darling came with a good dose of anchovy paste.
The result? A salty and powerful smell coated by a smoky crunch we couldn’t get enough of.
4807 Boul St-Laurent, Montréal, QC H2T 1R6 (514) 844-8467