Bistro Le Coq – Argyle Street, Halifax, NS
A Vegetarian and French Cuisine can mean nothing but disaster…but not if sous chef Matt Kelly has anything to do with it!
Sarah and Ana, the team every restaurant owner should be head-hunting for, were nothing short of fabulous! Together they made the evening amazing! And when faced with the paradox of an herbivore in their duck calling, snail crawling, bone marrowed kitchen…Ana stepped outside their box, put on her Ram-say-pron (Her Gordon Ramsay Apron…did that really need to be defined?), and challenged Kelly with the task of making me happy! This is what he came up with:
Leek puree, olive oil-poached fingerling potatoes, blanched broccoli, grilled Portobello, roasted red pepper and tomato coulis, fresh spinach, topped with chevre cheese and a balsamic reduction drizzle.