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(Updated 7 a.m., Nov. 2)
St-Martha's addition lives up to 'good food, served well' motto

By Fred Sherwin
Orléans Online

When St-Martha's Brasserie d'Orléans first opened its doors in the fall of 2012, there were no other restaurants like it in Orléans.

The combination of rustic French cuisne and the cozy bistro atmosphere caught on immediately and patrons had to make reservations at least a week in advance.

The restaurant's success combined with Executive Chef Ryan Feltmate's boundless imagination and creativity, soon had the group of co-owners considering a second location. The result is St-Martha's Culinaire d'Orléans which recently opened its doors at the corner of Tenth Line Road and Brian Coburn Boulevard.

St-Martha's Culinaire d'Orléans Lead server Nick Gravel, Executive Chef Ryan Feltmate and General Manager Dan Maron take a break during the retsuarant's soft opening. Fred Sherwin/Photo

The Culinaire is a Montreal-style gastro-bistro that local foodies and those who appreciate good food served well -- which also happens to be St-Martha's motto and the name of their website -- will eagerly patronize.

Chef Feltmate's status among the city's best young culinary minds has been cemented by the creative menu and garnishes that almost steal the show on every dish at the Culinaire if not for the quality of the main ingredients.

Case in point, Feltmate's salsa verde which comes with the Smoked Porchetta appetizer, or his tomato lemon confit which is served on top of the Salmon Tartar, both of which I had the pleasure of sampling during a visit to the restaurant last weekend. They are so good -- and I say this as someone who would shell out good money for the pleasure -- that they should be bottled and sold at the bar along with Chef Feltmate's homemade mustards.

(Editor's note: The only criticism I have is that the Salmon Tartar could have been a touch colder, but that would be like telling God that a gorgeous sunset isn't quiet red enough. I later found out that the waitress had trouble finding me which allowed the Tartar to warm slightly.)

Other apps on the Culinaire menu include thinly sliced House-cured duck prosciutto with spiced poached pears, arugula and shaved Parmesan cheese; and PEI mussels steamed in a rich, spiced garlic and chili cream sauce with braised mushrooms.

If that doesn't have you rushing to the phone to make a reservation, a quick listing of some of their entrées will. Like the pan-seared maple and sumac infused Atlantic salmon served on a tomato and pickled beet salsa with goat cheese, red kidney beans and a basil coulis; or the Quebec duck breast, pan-seared and glazed with an orange marmalade and port gastrique, served with a potato and apple galette and seasonal vegetables. Both dishes are gluten free.

They also make four different gastronomic pizzas in their state-of-the-art, gas-fired pizza oven, a French onion soup that's to die for, and several salads including Chef Feltmate's take on the classic Caesar and the timeless Waldorf.

The prices are all quite reasonable as well. The appetizers are priced between $12 and $18, and the most expensive entrée is the Saumon Grillé at $26. For dessert you can try the chocolate fondue for two ($15) or the Crème Brulée Bruyére ($8).

There's even a kids menu that includes Suprême des Frites, the Culinarire take on the classic poutine with fries topped with grilled chicken pieces, chicken demiglaze and Provolone cheese, gratineed until golden brown; a classic Marguerita pizza; and Linguine tossed in the house tomato sauce garnished with freshly grated parmesan cheese and fresh basil leaves.

And for those people who enjoy a cocktail before during or after dinner, the Culinaire has several original drinks to choose from with local place names like the Navangroni, the Avalon, and the Gentleman Culinaire.

To learn more about St-Martha's Culinaire d'Orléans you can visit their website at www.goodfoodservedwell.com. Their hours are Monday to Friday from 11 a.m. to 11 p.m. and Saturdays and Sundays from 9 a.m. to 5 p.m.

(This story was made possible thanks to the generous support of our local business partners.)

 

 

   

 


Posted Jan. 12



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