Appetizers : $4-12
Cadet Restaurant opened its doors in May 2015. “The name is ‘Cadet’ because it means the youngest and it’s like our second child.” This is the little brother of Bouillon Bilk and it meets all our expectations, which were numerous.
In a former army surplus store, the new Cadet restaurant on Blvd St Laurent seats more than 90 but the location is very discreet; you have to search a little bit to find it, yet it’s just a block away from Bouillon Bilk.
Just like its older sibling, the decor of the Cadet restaurant is very simple. It was designed by the architect Gilles Maillé of Yelle Maillé’s, who had also been involved in the expansion of Bouillon Bilk. The aesthetics are quite similar and still elegant. There are neutral tones, luxurious materials. Everything seems simple, but it is the details that show the care taken to create the refined look. The restaurant offers a large bar – with about 20 seats – comfortable chairs and beautiful lighting.
The atmosphere in Cadet is more lively than in Bouillon Bilk and is open only in the evening, closing at 1am. The music is a little loud and the bottles of wine displayed at the bar invite you to have a drink. “Even after expanding Bouillon Bilk, dropping in there spontaneously was not possible; on Thursdays, Fridays and Saturdays, we were turning away customers. So we knew there was a certain need. Now our clientele can try both places and come for different reasons”, says co-owner Mélanie Blanchette.
On the menu of Cadet, which can change quite often, there are dishes to share, small delights. But not that small. A hearty dish can be enough for a light appetite and ordering 3-4 dishes for 2 people works well, depending on how hungry you are. The menu is divided up into four sections: vegetables, fish, meat and desserts, and the list is compact. It is easier to start with less and enjoy your selections than order too much and not be able to finish. The vegetable choices include smoked mushrooms, broccoli with blue cheese but there is more. Fresh cheese with homemade focaccia bread is also available. Seafood selections include scallops, oysters, cod, crab, clams with curry (our favourite) and seasoned salmon. You can also choose from chicken wings, marinated beef, chorizo, beef tartare, venison terrine, chicken livers, tortillas and chuck roast of beef with dumplings.
Everything we tasted at Cadet turned out to be delectable and, as we already appreciate at Bouillon Bilk, all is well-prepared. The executive chef and co-owner remains François Nadon, however, there’s a new associate in the kitchen – Antonio Ferreira, previously with Bouillon Bilk for many years.
And now for desserts – Mélodie Perez Mousseau, the chef pâtissière from Bouillon Bilk, offers a few gourmet options: rhubarb tartlet, banana split, strawberries au poivre and chocolate cake.
The wine list, created by Nicolas Charron Boucher (sommelier of Bouillon Bilk) is intriguing, nevertheless, this is not a wine bar yet it proposes some great bottles of wine. The list includes mainly bottles from private imports and will be taken over by Élise Villeneuve once the dust settles after the busy opening. The limited cocktail menu was put together by Felix Roy and mostly proposes well-made classics and also a selection of beers.
In the dining room, Élise Villeneuve and Laura Bernard lead the table service. Although the restaurant has recently opened, the Cadet offers a well-thought through and efficient service. Melanie Blanchette is responsible for the running of Cadet and is pleased to have confidence in this talented team. “What is most fun is having the people from Bouillon Bilk and growing together, bringing them into another project, seeing how solid the team is. That really hits home! »
What a wonderful and delicious new addition in Montreal. We wish Cadet every success! We know it will be, and we’ll be back again very soon.
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