{"title":"MTLàTABLE 2025","description":"\u003cdiv class=\"bloc-menu\"\u003e\n\t\u003cdiv class=\"important\"\u003e\n\t\t\u003cp\u003e\n\t\t\tFrom October 29 to November 15 2026, get a 4-course menu for $90.\n\t\t\u003c\/p\u003e\n\t\t\u003cp\u003e\n\t\t\t\u003cstrong\u003e\u003ca class=\"text-link\" style=\"background-color: #c82828; padding: 8px 12px; border-radius: 3px; color: #ffffff; text-decoration: none; font-size: 15px;\" href=\"\/pages\/reservations\"\u003eBook your table\u003c\/a\u003e\u003c\/strong\u003e\n\t\t\u003c\/p\u003e\n\t\u003c\/div\u003e\n\t\u003ch2\u003e\n\t\t4-course meal - $90\n\t\u003c\/h2\u003e\n\t\u003cul class=\"ls-menu\"\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tPotage of the moment\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\u003c\/ul\u003e\n\t\u003cp\u003e\n\t\t*********\n\t\u003c\/p\u003e\n\t\u003cul class=\"ls-menu\"\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tChablis-style snail puff pastry\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tChicken liver mousse, onion jam, homemade brioche\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tBlack pudding salad with caramelised apples\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tSmoked herring, warm potato and egg salad\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tChicory and rocket salad with sherry dressing\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tCodfish brandade\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\u003c\/ul\u003e\n\t\u003cp\u003e\n\t\t*********\n\t\u003c\/p\u003e\n\t\u003cul class=\"ls-menu\"\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tTraditional veal blanquette\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tVeal liver deglazed with raspberry vinegar or parsley sauce\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tBeef tartare, fries and salad\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tSalmon tartare, fries and salad\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tPan-fried salmon escalope with lemon beurre blanc sauce\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tBeef tab, pepper or shallot sauce\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tThin-crust tart with leeks, sun-dried tomatoes, and a crispy goat cheese and almond topping\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tMonseigneur's Cassoulet\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tPike dumplings, Nantua sauce\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\u003c\/ul\u003e\n\t\u003cp\u003e\n\t\t********\n\t\u003c\/p\u003e\n\t\u003cul class=\"ls-menu\"\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tLemon tart\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tChartreuse ice cream nougat with red fruit coulis\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tFloating island\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\t\u003cli\u003e\n\t\t\t\u003cdiv\u003e\n\t\t\t\tBourbon vanilla crème brûlée\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/li\u003e\n\t\u003c\/ul\u003e\n\u003c\/div\u003e","products":[],"url":"https:\/\/en.chezleveque.ca\/collections\/mtlatable-2026.oembed","provider":"Restaurant Chez Lévêque","version":"1.0","type":"link"}