Review
The Bistro West Brome, located inside one of the buildings forming the Auberge West Brome, is a 4-star restaurant where chef Ugo-Vincent Mariotti prepares dishes using local ingredients. Open every day for breakfast, lunch and supper, there are four-course tables d'hôte and à la carte dishes, in addition to a varied wine list with a selection of the best wines and ciders produced. In the region. We discovered this magnificent bistro as part of a day of skiing at Mont Sutton, followed by a night at the inn. So we had the chance to taste the dishes served for dinner and lunch (see part 2 for lunch).
On entering, the parquet floor and the wooden ceiling give a warm and cozy atmosphere to the two rooms that make up the Bistro. After a wild afternoon on the ski slopes, our stomachs were growling and expectations were high. We immediately ordered a drink, a Rum & Coke for Nicolas and a surprise cocktail for Julie. The latter, refreshing to perfection, was close to a raspberry mojito, with beautiful slices of cucumber. Our hostess also placed a prelude in front of us, warm bread, green olives and a Mediterranean salad served as an appetizer.
Among the five entrees offered that night was octopus as the chef's suggestion. We opted instead for the seafood ravioli with a leek sauce for Nicolas and for the butternut squash velouté, accompanied by strips of portobello and goat cheese for Julie. Both starters turned out delicious and we could see the high quality of the ingredients, all homemade.
The five main courses, based on meat, poultry and fish, satisfy most tastes. To diversify further, a pasta dish could also have been on the menu. Nicolas' choice fell on the AAA flank steak, served with a shallot sauce and a basket full of homemade fries. Julie instead set her sights on the chef's suggestion, a sirloin with vegetables and gnocchi. All the food, especially the meat, was cooked just right and melted in your mouth. The only downside was the homemade fries, which Nicolas would have preferred more spicy. We enjoyed the different flavors so much that we completely emptied our plates, which were quite full!
Throughout the meal, we could have obtained suggestions as to the choice of wine to pair with our dishes. Not being great wine connoisseurs, we stuck with our starter cocktails, which we were glad to see given how full our stomachs were at this point.
Finally, those with a sweet tooth will find four choices of desserts, including a plate of fine Quebec cheeses. Nicolas decided to taste the creation of the pastry chef, a passion fruit and raspberry mousse on an almond biscuit, a divine and rather light dessert. Julie opted for a black forest cake, sweeter and heavier, although also succulent.
Following this meal, characterized by a variety of flavors and a wealth of ingredients, we walked (not to say rolled!) to our suite where we took a rest, already looking forward to tasting the Bistro served the next morning. We invite you to read the second part to know our appreciation of this second experience.
Rating: 9.5/10
What impressed us the most during our visit: the taste of homemade food
The most expensive main meal on the menu: lamb shank, duck leg and Icelandic cod steak, all three tied
Least expensive main meal on the menu: AAA flank steak
Do we recommend this restaurant: Yes
What time of day did we visit: Dinner
Pros:
- Warm environment
- Cooking food
- Quality of food
Cons:
- The price, prohibitive, but justified by the quality of the food
- Exquisite flavors, but already known (no discovery)
