The space is very clean and simple.

lemousso.com Super tender fish with great flavour. Le Mousso does what Noma was unable to do with their seafood meal! PRACTICAL STUFF: Open Wednesday to Saturday, with seating at 6 p.m. .css-1o5pw2t{width:24px;height:24px;display:inline-block;vertical-align:middle;position:relative;overflow:hidden;top:-0.1em;fill:rgba(187,186,192,1);}.css-1o5pw2t::before{position:absolute;display:block;left:0;}.css-1o5pw2t::after{content:'';display:block;position:absolute;left:0;right:0;top:0;bottom:0;}.css-1o5pw2t svg{position:absolute;width:100%;height:100%;fill:inherit;display:block;left:0;top:0;right:0;bottom:0;}.css-1o5pw2t:hover,.css-1o5pw2t:focus{fill:rgba(117,114,128,1);}. The old white brick walls are accented with a bit of art work. Located in a former printing press, the restaurant serves creative and colorful dishes, imagined by Le Mousso’s talented chef. Flavourwise, it didn't really add much. Liver mousse with elderberries and violets was good. My favorite were the grilled lobster on a stick! We went there last night for a birthday dinner and it was absolutly brilliant.

To live the French way. The second dish was heart of tomatoes, as tender as they come, sprinkled   with crunchy sunflower seeds and other grains. Halfway through the meal I decided it would be better sticking to cocktails. I was recommended three popular dishes from the menu - I chose the mushroom dish. The smoked potatoes served in a buttermilk and herb sauce were okay but no punch. This is my new favourite restaurant in Montreal! We started with a recommended cocktail, quite sweet, gin-based with herbal notes from rosemary and thyme syrup.The first service (probably my fav) had a liver mousse with macerated elderberries and oxalis. There, Chef Antonin Mousseau-Rivard has been racking up accolades for his inventive and delicious tasting menu offerings over the past 4 years. Depending on the country, these prices may not include taxes, may include VAT only or may include all taxes (VAT and city tax). However, the koji ham was bland, the lamb tartare was spoiled by too much acid, and the crab and turnip dumplings had an unpleasant gummy texture. Personally, we don't like coffee so that flavour profile wasn't our favourite but excellent execution regardless.Le Petit Mousso gave us a look into Le Mousso's style and we came out of it very impressed. Lastly came the charred shishito peppers with a tuna-based sauce and slices of rich lardo. The interior had an industrial feel that went well with the beautiful river stone-like dinnerware. The beurre blanc was the right balance of rich but not heavy.
GO HERE: for what’s considered one of the best meals in the city—and that’s saying a lot. We chose to not order any of the same dishes so we could taste as much of the menu as we could. They enhance each seafood instead of overpowering it with weird ingredients that sounds nice but taste horrible! A perfect complement to the fish.We ordered two different sides to go with our mains and sadly these did not wow us like the rest of the meal. The two restaurants share the same entrance - such that I wasn't sure which half was the Petit Mousso and which was Le Mousso when we walked in. For this year, looking at the list, I was tempted by one spot in particular - Le Petit Mousso.I have yet to go to its big brother next door, Le Mousso. Instead the server will ask your preferences and they bring a selection of wines to taste before you settle on one.We ordered 11 dishes, almost the entire menu and everything was delicious. Let us take you to your dream destinations, in style.

The carrots and mushrooms paired very well to the duck as well. Claim your business to immediately update business information, respond to reviews, and more! We went there last night for a birthday dinner and it was absolutly brilliant. If you aren't sure yourself, Le Petit Mousso is a great way to find out.Cheers! The dishes that I would order over and over again, though, are the following:-Chicken liver mousse, which is a very generous portion and is served with fresh bread-Kombucha pickled cucumbers over goat cheese-Braised beef rib-Walnut ice cream with dehydrated pears and a chocolate waferLove love love Le petit Mousso, you need to go now. House made bread was excellent. With the second service came more sturdy elements: a mackerel tartare topped with teeny tiny pieces of chinese celery, cucumber, dill, with salted berries on top and a fermented lovage/clam juice jus at the base; a mysterious ball, dark from its kale wrapping, hiding richly flavored duck and foie gras, in the middle of creamy umami sauce; beautifully burnt, sweet baby potatoes with salt flower, beurre blanc and sour cream; and finally charred broccoli with elderberries (this time capered) and a blue cheese (!) Chef Antonin Mousseau-Rivard turns seasonal ingredients into a mindblowing 12-course tasting menu at Le Mousso. THE VIBE IS: industrial minimalism meets midcentury modern, with some earthy ceramics and a couple of Scandi-inspired touches.
The price is only guaranteed at the time of reservation. Sofitel 2017. Delicious texture to the cake and the chocolate mousse was smooth and rich. https://www.facebook.com/Le-Mousso-896950477044437/timeline. The liver was light, like a soft ganache, and beautifully fruity. Located in a space that originally housed a printing shop in 1867, Le Mousso is situated over three levels: a street-level room that holds mostly communal tables, a … There is only one seating every night, so reservations are required (available via its website). The fermented cabbage with vinaigrette and herbs were a little too bitter for us as well.The dessert course brought things back on a more positive course for us. MTL à Table is always a great way to get a nice date night for the two of us. .css-12anxc3{width:24px;height:24px;display:inline-block;vertical-align:middle;position:relative;overflow:hidden;top:-0.1em;fill:currentColor;}.css-12anxc3::before{position:absolute;display:block;left:0;}.css-12anxc3::after{content:'';display:block;position:absolute;left:0;right:0;top:0;bottom:0;}.css-12anxc3 svg{position:absolute;width:100%;height:100%;fill:inherit;display:block;left:0;top:0;right:0;bottom:0;}63, .css-12anxc3{width:24px;height:24px;display:inline-block;vertical-align:middle;position:relative;overflow:hidden;top:-0.1em;fill:currentColor;}.css-12anxc3::before{position:absolute;display:block;left:0;}.css-12anxc3::after{content:'';display:block;position:absolute;left:0;right:0;top:0;bottom:0;}.css-12anxc3 svg{position:absolute;width:100%;height:100%;fill:inherit;display:block;left:0;top:0;right:0;bottom:0;}21, Find more French Restaurants near Le Petit Mousso. The first appetizer was chicken liver mousse with elderberries and clover served with bread from Automne Boulangerie.

See all photos from Anna C. for Le Petit Mousso.

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Clearly a lot of work and a degree of technical skill went into making this food. Chef Antonin Mousseau-Rivard turns seasonal ingredients into a mindblowing 12-course tasting menu at Le Mousso. We treat your personal information with the utmost confidentiality. The buttermilk vinaigrette poured into the dish added a pleasant creaminess. Once again, beautiful presentation and great depth of flavours. Super light and airy texture but with huge flavours. For this year, looking at the list, I was tempted by one spot in particular - Le Petit Mousso. The dining room is a two level space with a mix of tables and bar-style seating. When prices do not include all taxes, the relevant taxes (VAT and/or city tax) will be stated in the following stages of the reservation process. Despite that, several dishes simply did not work. I was recommended three popular dishes from the menu - I chose the mushroom dish. A shame because I really wanted to like it.

While the initial contrast between the ice cold granité and the mousse was quite strange temperature-wise, they was no denying that the flavours worked beautifully together.The second dessert was a 'black jerusalem artichoke' - a coffee-flavoured cake topped with chocolate mousse and rye crumble. I ate it with the delicious sourdough bread, alternatively with the salted whipped butter (so light!). Lastly came desserts in cold, cold dishes, concealed below a layer of rose and kombucha granité, the creamiest white chocolate, contrasting with the acidity and floral beauty of the ice on top.The dinner was terribly exciting. Some dishes made us stop and think, others hit all the comfort buttons.


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