Tags
"goodbye spring, aloe summer, Amuse, Atelier, Beef, beef rochester, Cheese, curd, fine dining, focaccia, Gewurztraminer, lady bug, lamb, lamb and cheese, Marc Lepine, mr. tentacleupagus, one tequila, Ottawa, Pea, planet, quailude, rochester, Ruhlmann, semi-dry, Soup, splat, Sriracha, Strawberry Sundae, the ingredients, The Menu, there it is, truffled pop corn, tuna tequila, Veilles Vignes, Wine Pairings, your enthusiasm
“SPLAT!” Roasted red beet purée, thinly sliced cucumber compressed in yuzu, yellow and red tomatoes, cucumbers, breakfast beets, red currants, radishes, shallots, purple cauliflower, baby radish, feta cheese squares, edible flowers, shallots, garlic olive oil and chives.
Atelier
Little Italy 540 Rochester Street Ottawa Ontario K1S 4M1 +1-613-321-3537
$$$$ International Gluten-Free Friendly, Free Wi-Fi
Hours Tuesday to Saturday dinner only (3+ hours)
Twitter: @marclepine (Atelier Chef Marc Lepine)
Atelier Reservations (via OpenTable)
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- The Menu
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- The Wine Pairings
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- Ruhlmann Gewürztraminer Veilles Vignes 2011 Semi-dry 750 ml 13% alc/vol
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- Ruhlmann Gewürztraminer Veilles Vignes 2011 Semi-dry 750 ml 13% alc/vol
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- 540 Rochester Street Ottawa Ontario K1A 0E4
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- Plush chairs for extended dining
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- TRUFFLED POP CORN (AMUSE)
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- TRUFFLED POP CORN (AMUSE)
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- SRIRACHA FOCACCIA (AMUSE)
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- SRIRACHA FOCACCIA (AMUSE)
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- “SPLAT!” Roasted red beet purée, thinly sliced cucumber compressed in yuzu, yellow and red tomatoes, cucumbers, breakfast beets, red currants, radishes, shallots, purple cauliflower, baby radish, feta cheese squares, edible flowers, shallots, garlic olive oil and chives.
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- “SPLAT!” Roasted red beet purée, thinly sliced cucumber compressed in yuzu, yellow and red tomatoes, cucumbers, breakfast beets, red currants, radishes, shallots, purple cauliflower, baby radish, feta cheese squares, edible flowers, shallots, garlic olive oil and chives.
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- “ONE TEQUILA, TUNA TEQUILA” Pan-seared albacore tuna loin crusted in toasted black sesame, cucumber marshmallow, round coconut gel sheet, wasabi oil powder and black olive crumble, crispy beet chips, dots of tequila, lemon fluid gel and frozen wakame lego piece and edible flowers.
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- “ONE TEQUILA, TUNA TEQUILA” Pan-seared albacore tuna loin crusted in toasted black sesame, cucumber marshmallow, round coconut gel sheet, wasabi oil powder and black olive crumble, crispy beet chips, dots of tequila, lemon fluid gel and frozen wakame lego piece and edible flowers.
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- “CURD YOUR ENTHUSIASM” Deep fried halibut cheeks marinated in piri piri spices, wrapped in shredded phyllo pastry, green olives, green garlic mayonnaise, crispy smoked paprika and vanilla chips, baby leeks, broccolini, dehydrated bay leaf, caper powder and edible flowers.
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- “CURD YOUR ENTHUSIASM” Deep fried halibut cheeks marinated in piri piri spices, wrapped in shredded phyllo pastry, green olives, green garlic mayonnaise, crispy smoked paprika and vanilla chips, baby leeks, broccolini, dehydrated bay leaf, caper powder and edible flowers.
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- “CURD YOUR ENTHUSIASM” Deep fried halibut cheeks marinated in piri piri spices, wrapped in shredded phyllo pastry, green olives, green garlic mayonnaise, crispy smoked paprika and vanilla chips, baby leeks, broccolini, dehydrated bay leaf, caper powder and edible flowers.
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- “CURD YOUR ENTHUSIASM” Deep fried halibut cheeks marinated in piri piri spices, wrapped in shredded phyllo pastry, green olives, green garlic mayonnaise, crispy smoked paprika and vanilla chips, baby leeks, broccolini, dehydrated bay leaf, caper powder and edible flowers.
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- “MR. TENTACLEUPAGUS” Octopus cooked sous vide and marinated in salsa verde, poached mussel seasoned with chili oil, saffron, spiced aioli, clementine and orange gel dots, heart of palm, rat-tail radish pods, pickled sea asparagus, truffles rice noodles, thinly shave zucchini, asparagus spears, tarragon, braised artichoke, and edible orchid.
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- “MR. TENTACLEUPAGUS” Octopus cooked sous vide and marinated in salsa verde, poached mussel seasoned with chili oil, saffron, spiced aioli, clementine and orange gel dots, heart of palm, rat-tail radish pods, pickled sea asparagus, truffles rice noodles, thinly shave zucchini, asparagus spears, tarragon, braised artichoke, and edible orchid.
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- “SOUP! THERE IT IS” Snow crab salad, pickled grapes and grapes shattered in liquid nitro, segments of hot peppers and tomatillo, chili flake powder, chayote, avocado foam and chilled almond soup
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- “SOUP! THERE IT IS” Snow crab salad, pickled grapes and grapes shattered in liquid nitro, segments of hot peppers and tomatillo, chili flake powder, chayote, avocado foam and chilled almond soup
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- “SOUP! THERE IT IS” Snow crab salad, pickled grapes and grapes shattered in liquid nitro, segments of hot peppers and tomatillo, chili flake powder, chayote, avocado foam and chilled almond soup
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- “SOUP! THERE IT IS” Snow crab salad, pickled grapes and grapes shattered in liquid nitro, segments of hot peppers and tomatillo, chili flake powder, chayote, avocado foam and chilled almond soup
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- “LAMB AND CHEESE” Steamed buns stuffed with braised and 24 hour sous vide lamb belly, napa cabbage salad with kimchi dressing, pickle flakes and pickled eggplant, turnip, herb pesto, fresh radishes, pickled eggplant, sheep yogurt. Romaine lettuce wrap, lamb bresaola, candied pistachios, tahini sauce, freshly grated manchego cheese
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- “LAMB AND CHEESE” Steamed buns stuffed with braised and 24 hour sous vide lamb belly, napa cabbage salad with kimchi dressing, pickle flakes and pickled eggplant, turnip, herb pesto, fresh radishes, pickled eggplant, sheep yogurt. Romaine lettuce wrap, lamb bresaola, candied pistachios, tahini sauce, freshly grated manchego cheese
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- “LAMB AND CHEESE” Steamed buns stuffed with braised and 24 hour sous vide lamb belly, napa cabbage salad with kimchi dressing, pickle flakes and pickled eggplant, turnip, herb pesto, fresh radishes, pickled eggplant, sheep yogurt. Romaine lettuce wrap, lamb bresaola, candied pistachios, tahini sauce, freshly grated manchego cheese
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- “LAMB AND CHEESE” Steamed buns stuffed with braised and 24 hour sous vide lamb belly, napa cabbage salad with kimchi dressing, pickle flakes and pickled eggplant, turnip, herb pesto, fresh radishes, pickled eggplant, sheep yogurt. Romaine lettuce wrap, lamb bresaola, candied pistachios, tahini sauce, freshly grated manchego cheese
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- “PEA PLANET” Pea sphere, sweet peas from Prince Edward County, pearl purple onions, purple carrots cooked sous vide, vegetables tossed in mint butter, apricots, toasted pine nuts, basil pesto, fresh mint, marigold, variety of greens.
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- “PEA PLANET” Pea sphere, sweet peas from Prince Edward County, pearl purple onions, purple carrots cooked sous vide, vegetables tossed in mint butter, apricots, toasted pine nuts, basil pesto, fresh mint, marigold, variety of greens.
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- “GOODBYE SPRING, ALOE SUMMER” Palate cleanser: aloe vera snow, compressed pineapple in vanilla syrup, aerated star anise caramel, crunchy star anise caramel meringue, fresh basil and basil crystals
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- “GOODBYE SPRING, ALOE SUMMER” Palate cleanser: aloe vera snow, compressed pineapple in vanilla syrup, aerated star anise caramel, crunchy star anise caramel meringue, fresh basil and basil crystals
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- “QUAILUDE” Sous vide cooked and pan seared quail breast, sautéed hedgehog mushrooms, confit potatoes, pan seared garlic scape and cherry tomatoes, quinoa cooked in juice from tomato confit, bonito flakes, dots of parsnip and sumac purée, nasturtium leaves, and quail jus
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- “QUAILUDE” Sous vide cooked and pan seared quail breast, sautéed hedgehog mushrooms, confit potatoes, pan seared garlic scape and cherry tomatoes, quinoa cooked in juice from tomato confit, bonito flakes, dots of parsnip and sumac purée, nasturtium leaves, and quail jus
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- “QUAILUDE” Sous vide cooked and pan seared quail breast, sautéed hedgehog mushrooms, confit potatoes, pan seared garlic scape and cherry tomatoes, quinoa cooked in juice from tomato confit, bonito flakes, dots of parsnip and sumac purée, nasturtium leaves, and quail jus
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- “QUAILUDE” Sous vide cooked and pan seared quail breast, sautéed hedgehog mushrooms, confit potatoes, pan seared garlic scape and cherry tomatoes, quinoa cooked in juice from tomato confit, bonito flakes, dots of parsnip and sumac purée, nasturtium leaves, and quail jus
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- “BEEF ROCHESTER” Rib eye cooked sous vide and pan seared, dandelion and horseradish salad, red onion, parsley leaf puree, dots of sweet potato purée, truffled sour cream, truffled bread pudding, chips, bagel seasoning
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- “BEEF ROCHESTER” Rib eye cooked sous vide and pan seared, dandelion and horseradish salad, red onion, parsley leaf puree, dots of sweet potato purée, truffled sour cream, truffled bread pudding, chips, bagel seasoning
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- “BEEF ROCHESTER” Rib eye cooked sous vide and pan seared, dandelion and horseradish salad, red onion, parsley leaf puree, dots of sweet potato purée, truffled sour cream, truffled bread pudding, chips, bagel seasoning
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- “BEEF ROCHESTER” Rib eye cooked sous vide and pan seared, dandelion and horseradish salad, red onion, parsley leaf puree, dots of sweet potato purée, truffled sour cream, truffled bread pudding, chips, bagel seasoning
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- “LADY BUG” Sphere of frozen peach purée topped with basil meringue and corn pop cereal crumble. Inside: peaches, blackberries, strawberries, and gooseberries with more meringue and fresh basil
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- “LADY BUG” Sphere of frozen peach purée topped with basil meringue and corn pop cereal crumble. Inside: peaches, blackberries, strawberries, and gooseberries with more meringue and fresh basil
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- “STRAWBERRY SUNDAE” A long bar of flexible dark chocolate pudding, Quebec fresh strawberries, dots of strawberry purée, green shiso leaves, soft honey and orange cake, macadamia nut crumble topped with a tonka bean ice cream.
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- “STRAWBERRY SUNDAE” A long bar of flexible dark chocolate pudding, Quebec fresh strawberries, dots of strawberry purée, green shiso leaves, soft honey and orange cake, macadamia nut crumble topped with a tonka bean ice cream.
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- The ingredients
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- Dinner for two (Gratuity $50.00)
Foodie Images 