There is something new at the LOV restaurant: its fully vegan menu is now joined by a selection of vegetarian dishes.
Posted at 4:00 p.m.
This is in fact a return to basics for the botanical restaurant, because when it opened at the end of 2016, it was already serving this hybrid offering, before taking the 100% plant-based route.
Today, it is the idea of returning to whole foods which motivates this choice again. “When we try to imitate a cheese, for example, it becomes ultra-processed vegan. We had a lot of comments from people who didn’t want to eat a cheese with 14 ingredients in it,” says the founder of LOV, Dominic Bujold, which today has three locations: Old Montreal, Laval and Brossard.
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PHOTO ALAIN ROBERGE, THE PRESS
Crispy arancini are stuffed with smoked rice, mozzarella and parmesan, and topped with BBQ sauce.
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PHOTO ALAIN ROBERGE, THE PRESS
Here, cheese fondue is reinterpreted with a panko crust and tomato pico de gallo.
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PHOTO ALAIN ROBERGE, THE PRESS
A vegan classic on the menu: the konjac “salmon” tartare (whose texture looks exactly like the real thing), with spicy mayonnaise sauce and avocado puree.
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PHOTO ALAIN ROBERGE, THE PRESS
In addition to the Old Montreal branch, there are now two addresses, one in Laval and the other in Brossard.
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PHOTO ALAIN ROBERGE, THE PRESS
The founder of LOV restaurants, Dominic Bujold, surrounded himself with chef Ian Perreault to expand his menu offerings.
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So he sought out experienced chef Ian Perreault to add his bistro touch to the new menu items. There appeared crunchy arancini with mozzarella and parmesan, squash ravioli topped with butter and sage, and a revisited cheese fondue… among others.
“It’s quite simple cuisine, so that people can have some guidelines,” summarizes the chef. All the LOV classics – like the BIG LOV burger and the coconut curry – remain on the menu, we assure you.
Visit the LOV website
Canada
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