We were three couples on this Friday in mid-November to go for the first time to the King Alexandre, a gourmet restaurant located in the same building as the King Hall in downtown Sherbrooke. The King Alexandre stands out for its warm atmosphere, friendly service and elaborate menu, according to a column that appeared in Lecentro.co shortly after it opened in fall 2020. We were therefore very curious to find out!
As soon as we entered and after having assigned us our table, our friendly waitress presented us with the menu of spirits, beers and wines, well stocked thanks to its famous neighbor, the King Hall. Although we had no special events to celebrate except the joy of meeting up with friends on a Friday evening, we decided to share a bottle of sparkling wine, delicious and sparkling at will.
As a starter, the oysters proved popular in our group and everyone appreciated their freshness and exquisite taste. For our part, our choice fell on the parmentier, composed of potato chips, chanterelles and prosciutto, accompanied by a delicious Sartori mousse, which we shared with two. All accompanied by wine for some and microbrewery beers for others.
As the evening continued happily on our side, the square slowly filled up and the lights dimmed, showcasing the warmth of the woodwork and brickwork all around us.
On the evening of our visit, the main course menu consisted of five choices, each more enticing than the next. It should be noted that the King Alexander offers octopus, which should delight fans.
Three diners decided to share the Butcher's Piece, a 38-ounce tomahawk vacuum-cooked all day and simply seared before serving, drizzled with pepper and horseradish sauce. The meat, tender on the palate, was accompanied by local vegetables as well as Aurelian bread and miso butter and onions.
The Agnolottis, a pasta stuffed with lamb and cream cheese, served with salsa and beet crisps, delighted the taste buds of two other people. The marriage of beetroot and lamb is simply delicious!
Finally, the half duck breast with eggplant puree turned out to be an excellent choice for the last guest on the table.
For dessert, the two of us shared the Alaska bomb, a lemon cake with strawberry ice cream and meringue. A spectacular effect guaranteed, the waitress first ignited the meringue to evaporate the added alcohol. Small caveat: make sure you blow on the flame after a while to be sure the alcohol has evaporated. In our case and by our mistake, the flame was extinguished too quickly and, as a result, some of the bites were very alcoholic.
The second dessert on the menu, the almond cake served with Bailey’s ice cream, dark chocolate and buttercream, was a treat for our friend, who ended it with relish.
At the end of the meal, with a distended stomach, everyone agreed that the flavors mixed together admirably well for each of the dishes and that they were delighted by the discovery of new aromas. The service, efficient and discreet, was impeccable throughout the evening.
Despite the slightly steep bill, which can be explained by the quality of the food and the menu, it is certain that a second visit to this restaurant will be on the agenda in the coming months!
Rating: 9.5 / 10
What struck us the most during our visit: discovery of new flavors
The most expensive main meal on the menu: at the time of our visit, the butcher's room
The cheapest main meal on the menu: Agnolotti and beets
Do we recommend this restaurant: Yes
At what time of the day did we visit: Dinner
Most :
• Service
• Choice of beers, wines and spirits
The lessers :
• Menu diversity
