My first restaurant review in Mont Tremblant was at the much celebrated Resto SeB. It is ranked as one of the top eateries in the region with a philosophy which is inspired by the freshest and most authentic local foods. The interior is absolutely charming. We were greeted by a massive candelabra which featured what seemed like hundreds of streams of candle wax, spilling onto the floor. A leg of cured pork sat glistening under a spotlight in the main dining room, sitting on top of an old wine barrel. The art is eclectic and best showcased in SeB’s bathrooms.
Mum and I were first offered two charming glasses of Moet and Chandon champagne served in glasses which ended on point. A few years ago we had taken a family vacation to France and our visit to the famous Moet and Chandon caves in Epernay had us reflecting on our love for travel and bubbles.
The service at SeB was exceptional and all our dishes were paired perfectly with excellent wines. My mother commented, “these wines are so easy to drink.” Because typically we find the task to be such a challenge #rollseyes. The chef prepared a special feast for us with items off menu. Every plate was a surprise, a fun culinary discovery for the two of us.
I will never forget the special cider I sipped as aperitif. The product is made by Union Libre and called Cidre-Feu I bought a bottle at the liquor store just before hopping on my flight back home, it was that good!
Brut Sparkling, Seyral Vijnobles de l’Orpailleur
Entre Duse-Mer, Cuvee Clemence
Cotes de Provence, Domaine Saint-Andrece
Cotes de Provence, Syrah, Mouredre, Granache Dom. St. Andrew
Vin Gris, L’Orpailleur
Sainte-croine-du-Mont, Chateau Coulac 2007
Cidre de Feu, Union Libre
arancini of risotto and commtomme cheese soya mirin and fresh tomatoes
Trio of Seafood
espuma of scallop, ceviche of florida rock shrimp, tataki of salmon lobster emulsion
Red Grouper Filet
puree of cipclini onions, wild mushrooms, salad of watercress, cherry tomato and ecume of leek and ponzu
Organic Duck Breast from Morgon Farms
puree of roasted carrot, roasted seasonal vegetables, wild mushrooms, froie gras reduction, fresh black truffle
vanilla panna cotta, strawberry sorbet, fresh fruit
anise filling, sweet dirt, fresh berries