When thinking about a rotisserie, a popular chain of Quebec spontaneously comes to mind. I have nothing against fourth leg with creamy coleslaw (or traditional) and small round bread from time to time, but we must say that it feels good to be able to raise a notch cooked chicken on spit.
At the Rotisserie, the student is first standard decor side. On entering the dining room, we are treated to a stylish decor. An impressive wine cellar and windows overlooking the cooks at work inspire a chic note to the scene. Small observation: the clientele is rather old and all seem on their 31.
Before choosing a restaurant, I always trail the website to get an idea. Here, I notice a gap between what portends the website and the physical location. One might think that this is a friendly bistro as this area popular expressions on the menu and through the website, but the place is a bit more solemn. It is also noted in the service. Courteous, but cold and distant. Besides, we were treated to three different servers during the evening and some requests that are lost along the way.
As this is a slumber party, we opt for the Festin gang. A large platter to share we are served including: roast chicken, ribs and chicken fillets breaded. Caesar salad, potatoes cooked in peanut oil and roasted vegetables stand out as accompaniment. On paper, the concept seems impeccable, but on the table, we would have had twice as much space to hold all the groceries in addition to our glasses. Never mind, the taste, the promise is kept. Organic chicken is very tender with a well flavored spice sauce. Raising the ribs have a pronounced flavor of smoke, but the whole remains pleasant. For once, they are not too sweet and not dripping with sticky sauce. You can almost eat them with elegance. Chicken fillets breaded home as much as I like strong mustard with blackcurrant in which they dip. Caesar salad even managed to win my favor with those big parmesan. Potatoes do well their game, but the lack of vegetables on the plate is a little feel with only two courgettes and tomatoes with a few bench players. The crispy skin served as chip completely steals the show flat and fills salty lovers.
Several small delicacies also come embellish the experience as homemade products. Here, bread, sauce, mayonnaise, ketchup and ice cream are among others made locally. An effort I greatly appreciate and which positively affects the quality of the food served. Another good positive point: the supply of the restaurant in organic local farms. It is a practice that I support hands down! Emphasize also the bar Bloody Caesar; just check the ingredients you want to include in our cocktail.
Side dessert, my full stomach could not be tempted, but for the fans of crème brûlée, it serves a different flavor every day!
On the menu, lots of other dishes seem as attractive as Chinese roast chicken pot pie or the grilled cheese tartiflette. The celery remoulade cranberry seems to be a good substitute player to the classic cabbage salad for those who order whole chicken or chicken luxury.
In short, an upscale grill to try!
Note :
8/10
What I remember most from my visit:
Platters to share
The specialty of the house:
Chicken
The most expensive main course on the menu:
AAA 9oz sirloin beef, mushroom sauce, $ 29
The main meal cheapest on the menu:
Mesclun salad, perfect egg yolk yellow and red beets, vinaigrette Cass'ile Orleans, $ 15
Would I recommend this restaurant
Yes
What time of day do I have made my visit:
Supper
Most :
Decorating the dining room
Open kitchen
Organic meat and local produce
Cons:
Remote Service
