H4C Tops Gourmet Dining With Next Level Pairings
Tucked inside an Old Post Office in the Saint-Henri neighborhood of Montreal, sits H4C, an elegant yet modest dining room that is quickly becoming known as one of Quebec’s best kept secrets.
From the creative genius of Chef Dany Buldoc and architectural designers, Marc-André Vallée and Chantal Paradis, H4C takes guests on an international sensory journey through Eurasian inspired crispy textures, smoky undertones and robust libations.
Chef Dany and his culinary team challenge the meaning of flavor with creative pairings and playful aesthetics. Instead of focusing on meat, the restaurant prides itself on making the vegetable the star of the plate.
A Menu from the Gods
Once you get to know H4C, and you will get to know it – dinners can last more than four hours; you’ll soon realize the restaurant’s remarkable quality. Its very existence is the result of what happens when a chef and two architects collide, coming together to explore a union between food and space.
Reservations are a must as this intimate dining room fills quickly. The staff graciously welcomes you by offering a specialty cocktail to start, before getting into the optional but flavor enhancing wine pairings.
MiLLENNiAL was privileged to have dined during H4C’s 4th Anniversary week celebration, when on a rare occasion, the kitchen celebrated by bringing their vegetarian tasting menu back. But where the plate lacked meat, it certainly made up with everything else.
Sommelier Pascal Gerrits’ wine selections were artful and scientific to the point at which each sip in combination with each bite harvested new flavors. There were two distinct instances when this was particularly true.
The first was with a seasonally inspired smoked kale and roasted carrot dish served over a bed of black sticky rice. In an interesting turn, Pascal paired the plate with a bold orange wine. Like nothing we’d ever seen, this Sottofondo from Tunia, Italy looked and tasted like a sour beer, but when in unison with the dish, created a sweet and dry finish.
The second was with a deconstructed version of the summer classic: strawberry shortcake. Unlike a traditional Sommelier, Pascal explored beyond the barriers of wine and decided to pair this dessert with a beer. Alone, the strawberry sorbet was quite acidic. But when consumed with a sip of beer first, all of a sudden became a mouthwatering sweet alternative.
A Reason to Visit H4C
From the ambiance to the staff, plating, pairings, and exceptional flavors, this restaurant offers a truly gourmet experience. If you’ve never visited Montreal and consider yourself a foodie, we highly recommend you visit the City of Saints. And when you do, be sure to make a reservation at H4C.