Free Restaurant Coupons

La Goelette Restaurant

8551 St Lawrence Boulevard, Montreal, Quebec, Canada

If you call, Mr Peter or Diane will answer your questions and reserve your table

Reservations Montreal

(514) 388 - 8393

Coupons Rabais Gratuits

There are 3 main classifications of Oysters

The Atlantic, The Olympia and The Pacific

The Atlantic:

This type of oysters are found mainly along the Acadian Coast (New Brunswick ), in Prince Edward Island and in Magdalen Islands. There are several varieties such as Malpeque, Caraquet, Blue Point, Pine Island, Pugwash, and more. Each oyster has its own degree of salt. Some people prefer the Malpeque to a Caraquet just because it is a saltier oyster. Others like the Pine Island because of it's fruity taste, and some prefer a Pemequid because it taste just like almond.

The Olympia

Very small, it seldom exceed 2 inches large, The Olympia oyster, originate from the Pacific coast. It was primarily found in Washington's Sound. This oyster has a full flavour with a distinctive aftertaste.

The Pacific

Originally from Japan, the Pacific Oyster is the most widely cultured oyster in the world. They are sold under a variety of names: Kumamoto, Samish Bay, Steamboats, Pearl Bay, Malaspina, Royal Myagi. Experts say that Pacific oyster as a creamier oyster, a mineral type of ocean taste, versus an Atlantic oyster where you can taste the saltiness of the ocean.

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Montreal has an international reputation for excellent dining in Montreal restaurants. You can find any restaurant you want and it's a great place to try a new restaurant! Montreal offers a restaurant for every budget and a restaurant every taste. Whether you favor Greek restaurants, Italian restaurants, Turkish restaurants, Iranian restaurants, French restaurants, Spanish restaurants, Mexican restaurants, Swiss restaurants, or German restaurants, to name a few restaurants, you will find it. In addition, you can eat well at any price, from the local diner restaurant specializing in smoked meat ( Schwartz ) to the upscale, fine eateries where feeling at home is always on the menu. Here are a few suggestions on everything from selecting your restaurant, ordering the wine, and deciding on the tip. We hope you enjoy your visit.

Beyond sampling and approving wine, asking for a description of a dish your uncertain of, asking for wine recommendations, knowing to work from the outside in with cutlery or tipping 15-20 percent there are little nuances to dining out in Montreal restaurants that can make an important occasion or meeting go more smoothly and enjoyably.

Always make reservations when going out to dine in Montreal restaurants, to name the number in your party and make any specific inquiries about menu, prices, special access or arrangements in advance. This will allow you to avoid disappointment and have some advance knowledge of the menu before you go to the restaurant. It might be important to you that the meal ends with port and a cheese selection. So, do not wait until the moment arrives only to find nothing of the sort is offered.
Montreal restaurant diners tend to find the pairing of wines with their food the most perplexing task when eating out. However, this part of dinner should prove simple armed with a bit of knowledge.
First you should remember that we are not all expected to be wine experts. La Goelette restaurant has waiters that understand the restaurants wine offerings and has a wine expert at your disposal. Make use of this wine expert. Experts love nothing more than to be asked for their advice and will usually provide it in spades, in a range of prices. If you have a particular price in mind you might point out an example on the wine list and ask if that seems like a good choice. The wait staff will immediately get your drift and find a selection in your range.

If you prefer to order on your own that is fine. Keep the following classical rules in mind: Dry white wines pair well with seafood and dry red wines are a standard accompaniment to meat dishes. Also, rich wines go with rich foods in either category and lighter wines pair best with lighter foods. So, for example, you are have ordered steak au poivre (steak with pepper sauce). You would want a rich red like a Cabernet Sauvignon. If you have Shrimp Newburg (a richly sauced seafood dish) you would want a Chardonnay. In the whites a Sauvignon Blanc would match a simple poached fish dish and in the reds a Merlot would suit a simple veal dish.

Finally, a few more simple rules will make you comfortable in Montreal restaurants. Order with authority and confidence. Hence, even if it is a shot in the dark, you may have made a serendipitous choice and your partners will applaud your savvy. On the other hand, if the choice is less than perfect, your guests might assume they have yet to have acquired your superior taste! Secondly, do not order the most expensive wines on the list or the cheapest. In a good restaurant, the wines will all have been selected with care. You can assume that most of them will be decent. Price is never an assurance of quality. Thirdly, avoid Burgundy wine because of the great variability in quality from year to year and from one winery to the next. Cabernet Sauvignons are fairly consistent in quality and the Bordeaux wines are good selections for a mature wine. American Pinot Noir is almost a foolproof choice.

Amongst the fortified and dessert wines you will find Vermouth, Sherry, Port, Marsala and Madeira. So, when would you order these. Vermouth on ice or blended with ice is most often an aperitif to go with an appetizer. A good selection here is Noilly Pratt. Sherry is an ideal wine for Tapas (Spanish), or any sort of appetizer. Sherry can also be served after dinner, like a Port, with cheese or just coffee. Port is classically served with Stilton cheese and walnuts at the end of a meal. Port is traditionally served with Stilton cheese. Stilton and other blue cheeses set up a counterpoint of complementary textures and flavors, but cheeses like Cheddar, Brie and Camembert are also good. In addition, walnuts, chestnuts, cashews, and hazelnuts help bring out the best in Port. Desserts based on strawberries, raspberries, cherries, currants or similarly full-flavored fruits, are a natural ally of Port. Marsala is a fortified Italian wine similar to Port and can be used in much the same way as can Madeira. Do not be afraid to experiment.
So you have wined and dined at Montreal best restaurant and now the bill arrives. How much should you tip. Quebec wait staff is taxed on their income from tips regardless of whether or not they actually receive them. Keeping that in mind, a regular tip is 15 percent of the bill before tax. Excellent or exceptional service can be tipped at 20 percent. A tip can be reduced by a few percentage points for a bill inflated by alcohol due to the fact that alcohol service does not represent a great deal of extra work for the wait staff. It is always unfair to avoid tipping or leaving just a token amount. If you are angry or upset with some aspect of the service you should speak to the owner. Never penalize wait staff for things that might have annoyed you but were not their fault.
Bon appetit and enjoy your meals in Montreal.

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In Montréal, the world's your oyster! -- Written by Ronald T. Harvie
Love ‘em to distraction! Or hate ‘em like poison! When it comes to oysters, it seems there's no middle ground. But Montréal's oyster-lovers—and like-minded visitors to the city—are rejoicing these days. There's a “population explosion” of the ugly-but-beautiful mollusks at restaurants all over town. And not just in months with the letter R in them—as the old adage goes—but all year round! What's going on? Well, according to Montréal food expert, Julian Armstrong, two things. First are the amazing advances being made in oyster cultivation, especially on Canada's east coast, where the industry is expanding exponentially. Chefs love cultivated oysters—they're good-tasting, cleaner, more evenly shaped and more reliable than their wild cousins “raked up from the murk of the ocean floor.” The second phenomenon is the enthusiastic reception being given the new and lively types of oysters from New Brunswick, Nova Scotia and Prince Edward Island by leading Montréal restaurateurs. And, according to Julian Armstrong, there a new breed of connoisseur customers happily slurping them down!We'll take an oyster taste-test shortly, but first how about a few… Pearls of wisdom about oysters… The many species of bivalve mollusks known as oysters are members of the families Ostreidae—true oysters—and Aviculidae—pearl oysters. (For all their glamour and value, pearl oysters are inedible!) They're found in temperate and warm coastal waters of all the world's oceans.Edible oysters have been cultivated as food from time immemorial. In fact, some human societies seem to have lived on a diet of almost nothing else and have left behind great mounds of oyster shells—and almost nothing else of their cultures!The family of true oysters is subdivided into three main groups—Ostrea, Crassostrea and Pycnodonte. Ostrea edulis is the most common European oyster, Ostrea lurida is the main species on North America's west coast, and Crassostrea virginica is the great species of east coast oyster, native from the Gulf of St. Lawrence to the West Indies.How does an oyster work? Well, the two valves of the oyster are held together at their narrow end by a ligament. A big, central muscle opens and closes the valves against the pull of the ligament. When held slightly open, an oyster can filter food particles from two to three gallons of water per hour.Oysters breed in the summer (hence the traditional lack of them in the months without an R—May, June, July, August). A female can release up to 50,000,000 eggs at a time! These tiny creatures are known as “spat” and swim for several days before attaching themselves permanently to a site. It then takes three to five years for them to mature into harvestable edible oysters. Enough talk, let's taste… A good place to start is at a little place on a bustling block of Saint-Laurent Boulevard, Maestro SVP, that might be called Montréal's “oyster headquarters.” There are always at least 15 varieties of oyster available here—priced by the unit. And on a recent visit, yours truly perched at the bar sampling away! Some new—and old—favourites discovered: “Raspberry Point” from Prince Edward Island and “Beau Soleil” from New Brunswick, both cultivated for crisp, delicate flavour and nice, uniform appearance. From Nova Scotia come “Oak Island” with a good, briny taste and “Little Harbour” whose aroma is particularly pleasing.Two Pacific varieties, “Metcalfe” and “Olympia,” exhibit the classic taste of western oysters—not salty, but creamier and with a hint of cucumber. And, from Japan, the “Kumamoto,” quite different from any of the North American varieties and something of an acquired taste.Of course, you can never pass up the two Great Canadian Oysters—“Malpèque” and “Caraquet”—the one sweet and salty, the other even saltier. Chatting with the bartender, Nelson, reveals that Malpèques are now cultivated and sold according to size—120s, 100s, 80s, 60s—and that, for several weeks in March and April, they're hard to come by. It seems that the ice in the bays where they're cultivated becomes too soft for the oystermen to travel over but still too thick to ply their boats in!Another oyster tidbit: the European “Belon”—which has been said to taste like rusted metal, but don't you believe it!—is now being cultivated in Nova Scotia. And it's being called by that name, despite oystering tradition, which says that varieties are always named for their specific geographical origin. Some other ports of call… Montreal offers oyster addicts many more places to indulge. Holder's, a big brasserie-style restaurant on McGill Street near the Quartier international, for example. Or the Restaurant La Goelette, where Mr. Peter, the owner, will serve them to you in all kinds of ways. Raw, of course, and in Oysters Rockefeller, and coated in cornmeal and fried in olive oil and even in a delicious soup. Now, if you're someone who thinks a platter of oysters is only the beginning of a seafood fest, then maybe you should be at Milos on Park Avenue. One of Montréal's most fashionable restaurants, this is where visiting celebrities, socialites and tycoons come to spend serious time and money on Greek food at its best—especially fish and seafood.The place has done so well in Montréal, in fact, that owner Costas Spiliadis and company have opened another Milos—in New York City! One bite of one of their signature dishes—like grilled loup-de-mer (sea bass) or the unbelievable grilled octopus—and you'll know why New York loves Milos, too.But for this writer, there's one place in Montréal that has always popped to mind when someone says the word “oyster.” Chez Delmo, Notre-Dame Street West in Old Montréal, a stone's throw from Notre-Dame Basilica.A delicious irony this, because when Chez Delmo first opened—in 1902—it was a private gentlemen's club, with a ground floor for drinking, a second-floor gambling room and a top floor where—well, it was the only floor where women were allowed, if you get the drift…Today, Chez Delmo is only the ground floor, and, as Lesley Chesterman says, “it's like stepping into a sepia photograph of a bygone era.” The place is divided into two rooms. In front, run two long parallel bars—brass, mirrors, beveled glass, dark mahogany panels—that remind you of old New York, or maybe one of London's club-like restaurants. These bars serve only at lunch, to a clientele of movers and shakers from the city's legal, financial and media establishments.The back room—open for lunch and dinner—is small, intimate and with an old-fashioned French country feel. Dimly lit, with high-backed chairs, period wallpaper, pale wainscoting and antique serving platters high along the walls, it all adds up to a romantic, old-world atmosphere.Somehow, oysters just taste absolutely right at Chez Delmo. But here's a hint—if you're there at the bar at lunch, follow up your “Beau Soleil” oysters with the lobster sandwich and fries. Worth a trip to Montréal, this is! MONTREAL RESTAURANTS, salle à manger, salle à manger