Just this past week, my dear and long-time friend, Sean, a private chef from Toronto, and his lady friend, Julia, were visiting me here in the City of Lights. I felt as though I had big shoes to fill on the restaurant scene, so when I heard of Monjul (thanks to Alexandria for the recommendation), I had knew we had a winner! Monjul is not your typical French cuisine, it is done with a twist. Dishes are classic, but deconstructed, presented on your plate proving to be ascetically pleasing and to finish with a bang!
At about 8:30 Tuesday evening, we took our seats in front of the window peering out into the Marais. The first thing we noticed was the rail tiled ceiling and walls splashed with white paint. It looks so crisp - quite the contrary to the meals being served up, with their multitude of colours, textures and designs. We ordered some Kir Royals and a beer then carefully inspected the menu. It wasn’t long before the waitress was arriving with our drinks and an amuse bouche to start. If you are wondering what an amuse bouche is, it literally means “it entertains the mouth” which equates to a bite sized appetizer that tickles your taste buds. So what was on the plate?! A shot of crab juice with chunks of calamari and mini croutons.
Now let’s get down to business and talk the real meal! We decided to get the set menu for dinner...what marvellous creations came out of that kitchen! For the starter I had the parsley and garlicky snails with filo crisp, mashed parsnips, watercress and hazelnut praline. The arrangement was divine; the filo presented like the high walls of a chateau protecting the escargot inside, bordered by a wisp of fried parsley which perfectly complimented the fluffy cloud of parsnip mash to the side. The textures and flavours all submerged together can only be described as decadent. The delicacy of the dish was like a butterfly landing on your tongue.
For the main, I had beef bourguignon which came out rolled into sausage form. The plate was beautifully decorated with a mushroom fricassee, dehydrated vegetables, bacon-seasoned rutabaga composed like roses on the plate, finished with a shallot confit. Every element on this dish harmonized flawlessly to give the traditional beef bourguignon flavours yet with a contemporary design. It was truly love at first bite!
For my dessert, I went with the “Lucky Meringue Sphere”. Normally, meringue wouldn’t be the first thing I would choose on a dessert menu but the lemon sorbet really tickled my fancy this evening. The dish came out with a meringue sphere placed on a creamy orange blossom rice pudding and stuffed with orange mousse and carrot curry and lemon sorbet. It’s called a “Lucky Meringue Sphere” because you are supposed to make a wish before cracking it open with the thump of your spoon. With one solid thwack to the crispy meringue, the zesty filling bursts out onto your spoon seeking devourment. Just a side note here: I personally think it is called the “Lucky Meringue Sphere” because I consider myself the luckiest person at that table for choosing this gorgeous airy shell jam-packed with refreshing citrus flavours.
Before I sign off this evening, you may be wondering what about the others?! Sean started with the 64 degré: an egg cooked at a low temperature with quinoa, garlic croutons and beets, topped with a truffle Chantilly. And Julia, the crab and celery cannelloni with crab and ginger emulsion, gazpacho sorbet (OMG THE GAZPACHO SORBET!!!!) and an apple chip. For their mains: a smoked beef filet with a giant French fry, mashed potato mousse and mustard sphere, and last but certainly not least, their dessert: a chocolate lava cake with Snickers toffee, avocado pulp and a peanut butter and cocoa milkshake. I think it's safe to say, that they were just as content as me!
Please do yourself a favour and eat here! After all, Sean says that I knocked it out of the ballpark by bringing them to Monjul! (Phew!)
At about 8:30 Tuesday evening, we took our seats in front of the window peering out into the Marais. The first thing we noticed was the rail tiled ceiling and walls splashed with white paint. It looks so crisp - quite the contrary to the meals being served up, with their multitude of colours, textures and designs. We ordered some Kir Royals and a beer then carefully inspected the menu. It wasn’t long before the waitress was arriving with our drinks and an amuse bouche to start. If you are wondering what an amuse bouche is, it literally means “it entertains the mouth” which equates to a bite sized appetizer that tickles your taste buds. So what was on the plate?! A shot of crab juice with chunks of calamari and mini croutons.
Now let’s get down to business and talk the real meal! We decided to get the set menu for dinner...what marvellous creations came out of that kitchen! For the starter I had the parsley and garlicky snails with filo crisp, mashed parsnips, watercress and hazelnut praline. The arrangement was divine; the filo presented like the high walls of a chateau protecting the escargot inside, bordered by a wisp of fried parsley which perfectly complimented the fluffy cloud of parsnip mash to the side. The textures and flavours all submerged together can only be described as decadent. The delicacy of the dish was like a butterfly landing on your tongue.
For the main, I had beef bourguignon which came out rolled into sausage form. The plate was beautifully decorated with a mushroom fricassee, dehydrated vegetables, bacon-seasoned rutabaga composed like roses on the plate, finished with a shallot confit. Every element on this dish harmonized flawlessly to give the traditional beef bourguignon flavours yet with a contemporary design. It was truly love at first bite!
For my dessert, I went with the “Lucky Meringue Sphere”. Normally, meringue wouldn’t be the first thing I would choose on a dessert menu but the lemon sorbet really tickled my fancy this evening. The dish came out with a meringue sphere placed on a creamy orange blossom rice pudding and stuffed with orange mousse and carrot curry and lemon sorbet. It’s called a “Lucky Meringue Sphere” because you are supposed to make a wish before cracking it open with the thump of your spoon. With one solid thwack to the crispy meringue, the zesty filling bursts out onto your spoon seeking devourment. Just a side note here: I personally think it is called the “Lucky Meringue Sphere” because I consider myself the luckiest person at that table for choosing this gorgeous airy shell jam-packed with refreshing citrus flavours.
Before I sign off this evening, you may be wondering what about the others?! Sean started with the 64 degré: an egg cooked at a low temperature with quinoa, garlic croutons and beets, topped with a truffle Chantilly. And Julia, the crab and celery cannelloni with crab and ginger emulsion, gazpacho sorbet (OMG THE GAZPACHO SORBET!!!!) and an apple chip. For their mains: a smoked beef filet with a giant French fry, mashed potato mousse and mustard sphere, and last but certainly not least, their dessert: a chocolate lava cake with Snickers toffee, avocado pulp and a peanut butter and cocoa milkshake. I think it's safe to say, that they were just as content as me!
Please do yourself a favour and eat here! After all, Sean says that I knocked it out of the ballpark by bringing them to Monjul! (Phew!)