Restaurant Kamúy
Montreal
Avaliações
We made a reservation an hour before for 10pm, surprisingly the kitchen was still open and they were very accommodating. We ordered four entrees and four drinks respectively. I got the jerk chicken with wild rice and a creole spritz, and I don't know if it was the fatigue from the day or eating dinner at an ungodly hour, but that was probably the best jerk chicken I've ever had. The chicken was juicy, flavorful, and the sauce exquisite. I also thoroughly enjoyed the spritz. For the quality and the quantity, it was certainly worth the price. Would recommend if you're ever in Montreal.
It was our first time at Kamúy and it did not disappoint. We started with the virgin mojito, and wow, one of the best mojitos we've ever had. Minty and just the right amount of lemon. For our supper we had the grilled fish, the jambalaya at the fries plantains. The fish was very well cooked and seasoned. I highly suggest it. The jambalaya was a bit different than what I expected, but it had plenty of seafood and it was also very well seasoned. The fried plantains were good, but we were a bit disappointed by the quantity they give.
Amazing Carribean food. Would recommend the Jerk Chicken, Conch, and Pork Griot with fried plantains. Memorable taste, and well executed. One very minor point was that its not easy to eat: the utensils are a bit small, and we ended up mixing food from one plate with the sauces or garnishes from another, and the jerk sauce was very salted so that dictates how much you should add... but ee figured it out and had an amaxing meal. The mocktaila were also well made. I would recommend the most: get the conch as an entree to share.
Beyond Taste; A Journey Through Texture, Sound, and Elegance This was, by far, one of the most remarkable culinary experiences I have had in quite some time. We were delightfully surprised by the harmony of flavors, each dish felt like a dialogue between creativity and precision. The thoughtful pairing of cocktails and wines revealed a deep understanding of balance and nuance. The dessert, in particular, was extraordinary; its texture evoked the sensation of a piece of sky melting delicately on the tongue, an ephemeral pleasure best savored with closed eyes. The staff demonstrated remarkable knowledge and passion, effortlessly guiding us through each course with grace and expertise. The ambiance was nothing short of fantastic a fusion of jazz undertones and Caribbean rhythms that transported us to another sphere entirely. Once again, Chef Paul Toussaint and Chef Victor Blanchet have outdone themselves. We are already looking forward to the next event, eager to see how they will continue to redefine the art of dining.
The food was flavorful, comforting, and full of fresh ingredients. It used spices & herbs to create rich, bold tastes, with dishes like rice and beans, fried plantains, and marinated meats. Their meals were warm, homey, and rooted in Creole tradition. Their drinks were also interesting and unique. Will definitely recommend to friends. Con: difficult to find parking, but is accessible via Metro and bus.
