Dining at Laurie Raphael is what the Japanese call umami. The presentation, the textures, the taste, the service and the decor make the whole great than its parts. My appetizer was scallops marinated in citrus - it was the prettiest combinations of white and pinks. My main course was halibut cheeks - the texture was perfectly moist and the coulie that accompanied it was sweet and a bit sour. We had their chocolate desert. A tasty little jewel. The chef focusses on finding Quebec produce which are exceptional, including the meats, fish and cheeses.
The menu is limited which is ALWAYS fine with me, and understandable for the artistic effort that is put into every dish.
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