Duc de Lorraine General Manager Peter Maniatis serves up some decadent desserts.Mike’s Resto Notes: Duc de Lorraine for dinner, 40 Westt & L’Oeufrier mikecohen August 18, 2024 1108 Readers will be familiar with the fact that Duc de Lorraine, the magnificent French bistro, bakery, pastry shop and caterer, is one of my favorite spots in Montreal. It first opened in 1952 at the corner of Côte des Neiges Road and Queen Mary and has truly thrived under the ownership of the dynamic Victoria Sørensen in the last 15 years, during which time she has truly developed this into a full service operation. My previous visits were to experience their superb breakfast and brunch menus. We also regularly drop by for special occasions to purchase desserts. This time we came for dinner. As we were seated on the beautiful terrasse, we had our first look at their extraordinary evening selections. It was a treat to be sure. We started off with glasses of Saint Germain Spritz and a matcha lemonade. Our server then brought us some tasty toasted pieces of French bread with garlic and butter. For appetizers, we decided to share 12 splendid Prince Edward Island oysters and delicious slices of salmon tataki, with ponzu sauce and sesame seeds. For the main course we elected to share the restaurant’s trademark indulgent lobster risotto, elevated with the earthy richness of truffle oil and the savory depth of parmesan cheese. We also went for their succulent lamb chops. Then came a tasting of four different dessert items, which included the croissant dulce-leche, better known as the crookie croissant. The restaurant is open every day of the year from 6:30 am to 10:30 pm, with brunch served until 3 pm. It is located at 5002 Chemin de la Cote des Neiges. Info: www.ducdelorraine.ca Server Josiane at the Lachine location of L’Oeufrier 40 WESTT: I recently returned to 40 Westt Steakhouse & Bar in Pointe-Claire for the first time since well before the pandemic. Managing partner and executive chef Stefano Hinoropos told me he has plans to close the facility for a few weeks next winter to undertake an extensive renovation. The restaurant is open for dinner every night but Sunday and for lunch weekdays. We happily began with a small Ocean Shellfish sampler, consisting of two U-6 shrimps, two snow crab claws, two lobster claws, two half lobster tails and a half dozen oysters. We also enjoyed the Atlantic salmon avocado and crostini tartare appetizer and shared the 32 ounce Tomahawk-cut rib and the chocolate cake for dessert. Info: www.40westt.com BREAKFAST CHAIN EXPANDING: Looking for an excellent breakfast spot? I have been to L’Oeufrier locations in Lachine and Laval recently. They presently have 45 franchises, with a goal to reach 65 in the next couple of years. I was amazed by the large number of menu items available such as the classics, eggs benedict, omelets, guacamole toast, original poutines, smoothies, milkshakes, breakfast bowls, fruits, waffles, crepes, French toast, pancakes, burgers, tacos, mac ‘n cheese combos and grilled cheese. For more information go to www.loeufrier.ca Follow Mike Cohen’s restaurant travels at www.MtlRestoRap.com. He can be reached at [email protected]