H4C - Bar

My Last Meal | H4C Place St-Henri

My last dinner at H4C Place St-Henri was incredible from start to finish. Service, food, wine and company (Mel from La Pique Assiette) all meshed together seamlessly and before I knew it, three hours of feasting, drinking and gabbing had gone by.

Chef Dany Bolduc prepared us an incredible 7-couse tasting menu, which sommelier Pascal Gerrits accompanied with an equally gratifying wine pairing. Although I could embarrass myself trying to pick out notes and nuances about each wine (I’m a novice), I’ll keep it brief and talk about my two personal highlights.

To start us off with our snow crab dish we had a glass of the Clémant Klur Gewurztraminer Katz. This rich white Alsatian wine was a more unusual choice for a first glass, but, as we learnt, Gerrits likes to start things off with a bang – setting the tone for the rest of the meal. This philosophy is something I am now really thankful for because this floral, round and ample glass of wine still has me daydreaming. It was really, really delicious! Clémant Klur “Katz” is served by the glass – so definitely try it next time you drop-in.

The second stand-out glass of the evening was a 2014 Casebianco Vino Bianco from the Emilia-Romagna wine region in Italy.  Unfiltered and with no added yeasts or sulfites, this natural white wine had a small amount of skin contact creating a funky, perfumed taste and smell I’ve been looking for in wines lately. Dry and easy-drinking (it’s only 11% ABV), but also fruity and floral; it paired really well with its accompanying octopus dish.

Now onto food. Here is what Chef had us try:

Homemade pretzel. Yes please!
Homemade pretzel. Yes please!
H4C - Veal Carpaccio
Amuse Bouche! Veal carpaccio, papadum, lime, curry, smoked onions, tamarind and coriander.
H4C - Snow Crab
Snow crab with passion fruit, basil, daikon and wild garlic. Unbelievably good. Paired with my personal favorite 2014 Clémant Klur Katz.
H4C - Nordic Shrimp and Lobster
Lobster and Nordic Shrimp Éclair – with white asparagus, pâte à choux, orange, and tarragon. Paired with Cerasuolo d’Abruzzo 2014, Terraviva “Giusi”.

 

H4C - Halibut
Halibut served with artichokes, fiddleheads, crab butter, Champagne and lemon sabayon. Light and summery. One of my favorite dishes of the evening.  Paired with a Colli Aprutini 2014, Terraviva “Solobianco”.
H4C - Octopus
Octopus, tandoori, caramelized yogurt, red onion, basmati, cashews and coconut. One of their signature dishes – it’s a must try! Paired with a vino bianco 2015, Casè “Casèbianco”.
H4C - Lamb
Lamb saddle, sweet potatoes, fresh chickpeas, yogurt, kebab spices. Cooked to perfection. Paired with Vino Rosso 2015, Casè “Calcarot”.
H4C - Meringue Dessert
Lemon, meringue, cucumber and gin. So fresh and exactly what you want as a summer dessert! Paired with Cidre de Glace, Clos Saragnat “Hors d’âge”.
H4C - Rhubarb dessert
Rhubarb, hibiscus, mint, goat milk. Again, fantastic. Paired with a Provence 2014, Henri Milan “Brut Rosé”.

The 7-course tasting Menu at H4C is $105 and including wine pairing, it’s $165 and I will definitely do the full gambit again on an upcoming special occasion. For daily dining, there’s also always Bolduc’s ever changing à-la-carte menu. Also noteworthy is H4C Place St-Henri’s outdoor terrace and private basement dining quarters. Opened Wednesday to Sunday starting at 6:00pm and on weekends for brunch, H4C is THE spot for modern french fine dining. Have a look on DINR for any same day openings.