From restaurants to Brunch, are dozens of them in Montreal. But establishments knowing how to stand out with an offer that is both original and tasty, there are very few. This is what offers on February 30, open since March by Daniel Boutros and Khaled Abdelfattah, who already operated the Tordu Café next door, with the help of Khalil Harb.
Posted at 11:00 a.m.
The colorful decoration with purple and pink tones immediately immerses us in a heterogeneous and offbeat atmosphere. Impossible not to notice these flowers hanging on the pipes, these chairs and lamps hanging upside down, this twisted clock Salvador Dali. On the plate, the originality also remains of betting with neat and colorful presentations, instagrammable at will.
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Photo Hugo-Sébastien Aubert, the press
The decoration, heterogeneous and offbeat, makes the charm of the place.
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Photo Hugo-Sébastien Aubert, the press
Near the entrance, there is an alcove with cushions to sit comfortably.
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Photo Hugo-Sébastien Aubert, the press
Khaled Abdelfattah and Daniel Boutros, two of the three co -owners
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“We want to offer something unique so that people remain in the comfort of brunch and discover the products from here, with a Mediterranean influence, but without destabilizing the palace,” said Yacir Nakhkhaly, ex-scope of programs Chefs! et The restaurantbefore opening. The chief acted as a consultant to help the owners develop their menu.
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Photo Hugo-Sébastien Aubert, the press
Mamma Burrata on a fall in vegetables and pistachios
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Photo Hugo-Sébastien Aubert, the press
The Sando carnivore is made up of an Egyptian bread filled with beef stew and tagine -style lamb with melted raclette cheese and mirror egg on top. It is accompanied by potatoes fingering rats, with a succulent Dijon sauce, honey and sumac.
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Photo Hugo-Sébastien Aubert, the press
The melting chocolate with blueberry jam, earl gray, labneh and rose petals, is decadent as desired
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Several dishes already seem to have become classics. Benny (salmon or beef) looks like traditional Benedictine eggs with an addition of red cabbage. The potatoes fingering, with a succulent Dijon sauce, honey and sumac, accompany the dish. The Sando carnivore is made up of an Egyptian bread filled with beef stew and tagine -style lamb with melted raclette cheese and mirror egg on top. And what about the spectacular Mamma Buratta with pistachios and fell from vegetables, except that you will have to come back to try it.
February 30 also offers some sweets such as melting chocolate with blueberry jam, Earl Gray tea, labneh and rose petals, decadent, and the perfect lost, a bread lost with maple syrup, pistachios, Kunafa and Nutella.
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Photo Hugo-Sébastien Aubert, the press
The Tordu Café and Crémerie is located right next to it. The two establishments communicate.
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Photo Hugo-Sébastien Aubert, the press
The Croffle (crossing between a crescent and a waffle) with pistachios
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Photo Hugo-Sébastien Aubert, the press
The illustrations of the Tordu Café were produced by Daniel Boutros.
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If the queue is too long, it is possible to sit at the counter of the Tordu Café d´en-Côté where you will be served all the possible varieties of Cafés from the Montreal Kittel roaster as well as the croffles (crescent and waffle mixture) with pistachios, labneh or goat cheese. The illustrations that adorn the walls, produced by Daniel Boutros, also immerse us here in a rather exploded atmosphere.
50 and 54, rue Rachel Est, Montreal
February 30 is open Wednesday to Sunday. The twisted coffee is open every day.
