Welcome to L’Orignal’s New Chapter


What can be better than a night of good vibes, prosecco and oysters; like we recently experienced at the celebration of L’Orignal’s “New Chapter” – featuring a new menu, new design and new chef.

The evening took place on September 17th, with Montreal’s top gastronomy media and restaurateur suppliers. Guests were greeted with “l’Orignal’s Lager”, exclusively brewed for l’Orignal by Bierbrier; and of course, their famously fresh oysters. At exactly 7:30, we were invited to take a seat for the 7course tasting prepared by Chef Omar-Zabuir to begin. In an intimate setting, our respective tables of “foodies” got to share and sample an array of their delicious new menu items. First, we tasted broccoli served with hardboiled eggs, breadcrumbs and lemon juice. Up next was a smooth soufflé; with creamed corn and chanterelle mushrooms (seriously delicious).  For the next course, we enjoyed a seafood sampling of potted lobster, smoked trout, mussels escabeche and hot oysters. The next dishes were a homemade ricotta with spinach butter; pork cabbage rolls and bison, bone marrow pilaf and kohlrabi with curry. And since no meal is ever perfected without dessert, we enjoyed a blueberry buckle and a maple syrup sponge cake with chocolate.

L’Orignal first one over the hearts and tummies of Montrealers when they opened their doors in 2007. Founders and family members, Monica Terlecki, Travis Champion and Michael Terlecki created L’Orignal in an effort to bring a relaxed, cozy & very Canadian feel, to the Old Port; which they more than managed to pull off with a “stay as long as you like” vibe. They were also pioneers of the “oyster movement” in Montreal with on-site shuckers serving up a generous serving of oysters nightly.

The restaurant also stands strongly on the origins of their products and their responsibility in the very important job of feeding others. Their main principles rely on the quality of ingredients, support of local farmers, ethical raising and leaving behind as little a carbon footprint as possible…principles we can certainly get behind!

We look forward to enjoying this renewed vibe at one of the Old Port’s staple gastronomy destinations, L’Orignal.

BuckleauxBluets ChefOmarZabuair CrowdShot OssoBuccodeBisonPommedeTerresauFourRicottaGnudi Souflee.CreamedCornChanterelles

For More information, visit restaurantlorignal.com

Story by Diana Eskander | CITYGUIDE By KA Magazine

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