20 Course Tasting Menu – Mesa 10

Mesa 10

December 2, 2014

in Food, Outremont, Reviews

Ever wonder what it would be like to eat a 20 course meal? I don’t meal your traditional holiday meal where someone ends up crying, a small fire is put out and a nap is involved halfway through dinner. Chef Mario Navarrete Jr of Madre and Callao has recently introduced an exciting dining concept to Montreal; Mesa 10. A dinner event that sees a fixed price multi-course tasting menu conceptualized and executed by Chef Navarrete himself and a guest chef for ten people served at the chef’s table in Callao’s private dining room. I had to the opportunity in November to check out the dinner event which featured guest chef, Chef Gilles Tolen of Cuisine & Révérence.

It would be almost impossible to describe and truly express my enthusiasm for each dish, so I will let the pictures tell the story. The dishes were served in alternating succession starting with Chef Navarrete followed by Chef Tolen.

Course 1 – Chip and Huancaina
Squid ink potato chip with huancaina sauce.

Course 2 – Dehydrated Scallop
Meyer lemon, vegetable purée with lemon grass, black rice flakes.

Course 3 – Quinoa
Carapulcra (potato and pork stew), peanut powder on a quinoa chip.

Course 4 – Beets
Coffee purée, tomato meringue, frozen goat cheese.

Course 5 – Flounder Ceviche
Red onions, “leche de tigre” (citrus curing liquid) sweet potato purée.

Course 6 – Crispy fried chicken skin
Iceberg purée, capers, anchovies, and parmesan.

Course 7 – Shrimp Ceviche
Lime juice, passion fruit and apple gelée

Course 8 – Foie Gras
Smoked torchon, marinaded onion dates and tortilla rounds

Course 9 – Boudin tart
Apple, puff pastry cracker, onion and cream.

Course 10 – “Chupe”
Crispy fried shrimp shells, fried calamari

Course 11 – Rye purée
Milk mousse, caviar, fried bread

Course 12 – Salad
Plantain, vegetables, quinoa, pomegranate vinaigrette.

Course 13 – Octopus
Black bean and olive purée, aioli, corn.

Course 14 – Mackerel
Marinaded mackerel, glazed with maple syrup, torched, lettuce foam, chorizo salsa.

Course 15 – Duck
Seared duck breast, sweet potato purée, pickled root vegetables, chili, hibiscus, and meringue.

Course 16 – Veal Cheek
Braised veal cheek, French shallots, sweet potato, and chocolate wafers.

Course 17 – Cheese
Le 1608 cheese from Laiterie Charlevoix, apple gelée, beer syrup, popcorn.

Course 18 – Avocado and citrus
Vanilla guacamole, citrus cream, sorbet, citrus foam and meringue.

Course 19 – Quinoa
Quinoa pudding, peanut dust, dulce de leche, coconut cream.

Course 20 – Chocolate
Chocolate three ways, chocolate pudding, brownie crumble, and chocolate corn powder.

The concept is simple, Chef Navarrete and a guest chef offer up a tasting menu of 20 courses to appease your senses and palate. The dishes don’t have a common theme and recurring ingredient per se, nor is this event designed to pit one chef against the other. Instead, provide a unique dining experience to 10 very lucky people who reserve their spots early enough. The next Mesa 10 event will be held January 7th and 8th featuring guest chef, Chef John Winter Russell formerly of Pastaga, La Salle à manger and most recently Restaurant Van Horne. This awesome dining experience is one that is rarely seen in the city especially by such talented chefs. A great night out or perfect gift for the ultimate foodie in your life! The dinners are 20 courses for $145 before tax and service. There is also a wine pairing option that is an extra $50 for six wines.

For more information on the Mesa 10 dining event visit there website: http://www.mesa10.com.

To reserve your seats for January’s event click here.

Leave a Comment

{ 0 comments… add one now }

Previous post:

Next post: