Francais

FISH OR MEAT ?

There is only one answer to this question :

bar & boeuf

bar (masculine noun): sea bass
boeuf (masculine noun): beef

Lunch & Dinner

Reservations: 514.866.3555 / info@baretboeuf.com

Book your reservation online at Bar & Boeuf with

500 McGill
Old-Montreal, Quebec
H2Y 2H6

Join our Bar & Bœuf facebook group.

THE CONCEPT

Having worked together for several years at many fine establishments, Chef Alexandre Gosselin, Maître d’hôtel Benjamin Atlan and Sommelier Jean-Francois Pettigrew decided to finally merge their talent and open their own establishment. They have decided to concentrate their efforts on delivering both fantastic food and great service. They forecast Bar et Boeuf to definetly become one of the best restaurants in Montreal.

Located in Old Montreal at the heart of the financial district, in a historic landmark, the restaurant is divided into two distinct floors which can seat up to 160 people. Warm and refined, while chic and relaxing, Bar et Boeuf will become an ideal spot for anyone seeking to experience Bar et Boeuf's evolving, seasonal menus that feature traditional ingredients paired with a fresh approach that emphasizes casual elegance, integrity and taste, together with the shared pleasures of the table.

THE CHEF

Since the age of 15, Alexandre Gosselin has dreamed of becoming an executive chef and today his dream is in fact a reality as he has become one of the most sought after, talented young chefs in Montreal.

After launching his career at such restaurants as le Café Nicolas Jongleux and Leméac, he would eventually become the executive chef at restaurant Ô Chalet and most recently at the restaurant Le Local. Today, Alexandre is realizing another dream: to create a restaurant which will reflect his image.

His talent is equal to his passion for food due to the constant innovation and commitment that he engages in his culinary pursuits.

MAÎTRE D'HÔTEL

Benjamin Atlan is a passionate restaurateur, intensely interested in every aspect – from food and wine to design and hospitality.

Bar et Boeuf was created with a philosophy that an evening out should be a rejuvenating experience, nourishing and nurturing to all the senses. Benjamin brings a personal, friendly touch to all aspects of Bar et Boeuf, creating singular moments that elevate pleasures into casually sublime experiences.

LUNCH MENU

EXPRESS LUNCH

SOUP OF THE DAY or SALAD OF THE DAY

19$

FISH OF THE DAY or MEAT OF THE DAY

STARTERS

+4$ (express) / +8$

HEIRLOOM TOMATOES

Mozzarella Di Buffalla – white balsamic – edamame – pine nuts

+6$ (express) / +10$

TARTAR OF THE MOMENT

+13$ (express) / +17$

PRESSED FOIE GRAS

Medjool dates – kumquats – butter/pecanes – pistachio

MAIN COURSES

19$

BRAISED PIG CHUCK

Potato – garlic confit – curd cheese – bourguignonne garnish

19$

TARTAR OF THE MOMENT

Fries or salad or 50/50

19$

RISOTTO

Butternut squash – parsley – smoked mushroom

22$

SLICE OF COUNTRY BREAD

Ribs – coleslaw – onion rings – duck eggs

25$

PIECE OF 1855 BLACK ANGUS BEEF

Périgord truffles – fries or salad or 50/50

30$

TASTING MENU

4 courses of the chef’s preference for the entire table

DESSERT

DESSERT OF THE MOMENT

CHEESE PLATE OF THE MOMENT 50gr

15$

CHEESE PLATE OF THE MOMENT 100gr

Executive Chef: Alexandre Gosselin
Under-Chef: Pierre Joubaud

Book your reservation online at Bar & Boeuf

DINNER MENU

STARTERS

GREEN SALAD

Cherry tomatoes – lemongrass – soya - B&B dressing

10$

HEIRLOOM TOMATOES

Mozzarella di buffala - pine nuts - edamame – basil

11$

ONION SOUP REDUCTION

Red wine – bacon – thyme - migneron

12$

CRÊPE PARMENTIÈRE (TRIBUTE TO GEORGES BLANC)

Salmon – butter/lemon - caviar

16$

RED TUNA

Maitake - yuzu – quail egg - speck – passion fruit

19$

GASPOR SUCKLING PIG (STARTER FOR 2 – 20 MINUTES)

Sage - grapefruit - smoked squash - radicchio

19$

PRESSED FOIE GRAS

Medjool dates - kumquats – butter/pecanes – pistachio

20$

POACHED FOIE GRAS

Beef - duck - full of spices - shiitake/soya/carotts

STARTER OF THE MOMENT

MARKET PRICE

MAIN COURSES

21$

BRAISED PIG CHUCK

Potato - garlic confit - curd cheese - bourguignonne garnish

22$

RISOTTO

Frog legs - butternut squash - parsley - smoked mushroom

23$

SLICE OF COUNTRY BREAD

Ribs - coleslaw - onion rings - duck eggs

26$

RED MULLET

Coco beans /peanut butter – foie gras/bacon – crosnes - onions

27$

PIECE OF 1855 BLACK ANGUS BEEF

Périgord truffles - fries or salad or 50/50

28$

DUCK BREAST

Foie gras - cucumbers - raisins – oranges

29$

GASPOR SUCKLING PIG

Bacon - padano - salsify – vandouvan

TASTING MENU

49$

TASTING MENU 4 COURSES

79$

TASTING 4 COURSES (with 3 wine glasses)

65$

TASTING MENU 7 COURSES

115$

TASTING MENU 7 COURSES (with 5 wine glasses)

DESSERT

BANANA CLAFOUTIS

Peanuts – milk chocolate – dark chocolate

NOUGAT GLACÉ

Pistachio/cranberries – pineapple – micro basil - coco

VANILLA PANNA COTTA

Meringue – clémentine – fennel - graham

20$

DESSERT TASTING PLATE

CHEESE PLATE 50gr

15$

CHEESE PLATE 100gr

Executive Chef: Alexandre Gosselin
Under-Chef: Pierre Joubaud

Book your reservation online at Bar & Boeuf

BAR MENU

4,50$

Home-made fries with mayo

Marinated cerignola olives

7,50$

Scotch egg, capers and pickle mayonnaise

Fried calamari

Cromesqui of cod brandade

Cheese plat, lots of condiments 50gr

15$

Cheese plat, lots of condiments 100gr

10$

Tartare du moment

WINE LIST

Jean-Francois Pettigrew's mission was to reflect his passion and considerable knowledge to put together an imaginative wine list that can please every taste and every budget.

Our wine list is a novel selection made from the best wines available in private import and through the SAQ network. In attending various wine trade shows, and welcoming importers and producers on a regular basis, we are always on the look-out for new consignments. This allows us to offer excellent, well priced wines.

WHITE WINE

35$

Selection Bar & Boeuf

45$

Birichino, Malvasia, 2008

(Monterrey County, U.S.A.)

49$

Oyster Bay, Sauvignon Blanc, 2009

(Marlborough, New-Zealand)

52$

Morning Fog, Wente Vineyards, Chardonnay, 2007

(Livermore Valley, U.S.A.)

52$

McManis Vineyards, Vioginer, 2008

(California, U.S.A.)

54$

Vieilles Vignes, Ruhlmann, Gewurztraminer, 2007

(Alsace, France)

55$

Soleil d'Automne, Chiroulet, Gros et Petit Mansang, 2006

(South-West, France)

58$

Château de la Roulerie, Chenin Blanc, 2007

(Val de Loire, France)

59$

Eric Louis, Sancerre, Sauvignon, 2007

(Val de Loire, France)

62$

La Sereine, La Chablisienne, Chardonnay, 2005

(Chablis, France)

38$

Luzon, Monastrell, Syrah, 2007

(Jumilla, Spain)

78$

Pinot Gris 'Barriques' Ostertag, 2007

(Alsace, France)

93$

'En France' Daniel et Martine Barraud, Pouilly-Fuisse, Chardonnay, 2007

(Bourgogne, France)

RED WINE

35$

Selection Bar & Boeuf

38$

Luzon, Monastrell, Syrah, 2007

(Jumilla, Espagne)

43$

Domaine de la Charmoise, Touraine, Gamay, 2006

(Val de Loire, France)

46$

Chateau Bertinerie, Premieres Cotes de Blayes, C.Sauvignon, Merlot, 2005

(Bordeaux, France)

48$

Eloquenzia, Copertino, Negro Amaro, 2004

(Pouilles, Italy)

49$

Domaine Cros de la Mure, Grenache, Syrah, 2007

(Vallé du Rhone, France)

50$

Frontier Red, Lot #91, Fess Parker, Syrah, Grenache, P.Syrah, Mourvede

(California, U.S.A.)

51$

Ca'del Solo, Bonny Doon, Sangiovese, 2006

(San Benito County, U.S.A.)

52$

Geyser Peak, Merlot, 2005

(Sonoma, U.S.A.)

53$

Chianti Colli Senesi, Poderi del Paradiso, Sangiovese, 2007

(Toscany, Italy)

54$

Quinta de la Rosa, Tinta Roriz, Touriga Nacional, 2007

(Douro, Portugal)

54$

Catena, Malbec, 2006

(Mendoza, Argentina)

55$

Innocent Bystander, Pinot Noir, 2008

(Yarra Valley, Australia)

55$

Domaine du Trapadis, Rasteau, G.S.M, 2005

(Vallé du Rhone, France)

56$

Le Pousseur, Bonny Doon, Syrah, 2005

(Monterrey, U.S.A.)

57$

Maison Dieu, Nicolat Potel, Pinot Noir, 2007

(Bourgogne, France)

57$

Faith, St-Hallett, Syrah, 2004

(Barossa, Australia)

57$

Clos Mont-Blanc, Syrah, 2006

(Conca de Barbera, Spain)

59$

Enzo Boglletti, Dolcetto d'Alba, 2007

(Piémont, Italie)

61$

Cuvée de la Cure, Chinon, Charles Joguet, C.Franc, 2007

(Val de Loire, France)

62$

Cardinal ZIN, Zinfandel, 2006

(California, U.S.A.)

64$

Domaine de Clos de la Procure, Grenache, Mourvede, 2007

(Côte de Provence, France)

64$

Le Bine, Valpolicella Classico Superiore, Ripasso, Corvina, 2006

(Vénitie, Italy)

65$

Domaine des Vins de Vienne, Crozes-Hermitage, Syrah, 2007

(Vallé du Rhone, France)

65$

Baboix, Buil&Giné, Grenache, Carignan, Tempranillo, C.Sauvignon, 2005

(Monstant, France)

66$

Domaine de Courteillac, Dominique Meneret, Merlot, C.Sauvignon, 2005

(Bourdeaux, France)

67$

Cahors Prestige, Château Haut-Monplaisir, Malbec, 2005

(South-West, France)

69$

Tamar Ridge, Kayana Vineyard, Pinot Noir, 2005

(Tasmanie, Australia)

70$

Maison Chanson Pere et Fils, Givry, Pinot Noir, 2007

(Bourgogne, France)

71$

La Source, Ferraton, Saint-Joseph, Syrah, 2006

(Vallé du Rhone, France)

71$

Director's Cut, Francis Coppola, Pinot Noir, 2006

(Sonoma County, U.S.A.)

72$

Ellipse, Domaine Zelige-Caravent, Syrah, Carignan, Mourvede, 2007

(Languedoc-Roussillon, France)

77$

BluePrint, Trafford, Syrah, 2006

(Stellenbosh, South Africa)

82$

Massale, Kooyong, Pinot Noir, 2007

(Mornington Peninsula, Australia)

85$

Gelena, Priorat, Grenache, Merlot, C.Sauvignon, Carignan, 2005

(Catalonia, Spain)

86$

Château Haut Beyzac, Le Grand Vin, C.Sauvignon, Merlot, Petit Verdot, 2005

(Bordeaux, France)

89$

Domaine Michel Gros, Haute Côte de Nuits, Pinot Noir, 2005

(Bourgogne, France)

90$

Cuvée de Baron, Fortia, Châteaumeuf-du-pape, G.S.M, 2007

(Vallé du Rhone, France)

91$

Mas Irene, Pares Balta, C.Franc, Merlot, 2003

(Penedes, Spain)

102$

Le Grand Vin, Osoyoos Larose, Merlot, C.Sauvignon, C.Franc, 2005

(Okanagan Valley, Canada)

ROSÉ WINE AND CHAMPAGNE

38$

Zonin Special Cuvée Brut, Prosecco

(Italy)

50$

Bergerie de L'Hortus, Rosé de Saigée, 2008

(Languedoc-Roussillon, France)

125$

Moët&Chandon Impérial Champagne

(France)

135$

Veuve Clicquot Ponsardin Brut Champagne

(France)

155$

Moët&Chandon Brut Impérial rosé Champagne

(France)

350$

Moët&Chandon Dom Pérignon Brut Champagne, 1999

(France)

395$

Roederer Cristal Brut Champagne, 2000

(France)

DESSERT WINE

30$

Concha y Toro,Vendenges Tardives,Sauvignon Blanc,(375ml)2005

(Maipo Valley,Chile)

55$

Ramos Pinto, Porto Reserva

(Portugal)

120$

Graham's 20 Tawny Porto

(Portugal)

Sommelier: Jean-francois Pettigrew

BUSINESS MEETINGS AND EVENTS

On the main floor, Bar et Boeuf is designed to host your business meetings or private events. This luminous room can welcome up to 300 people for a cocktail or seat up to 100 people for a meal.

Consulter le plan de salle :

The elegant private room, located on the second floor of Bar et Boeuf, is the ideal place to hold your special events. This private room can welcome up to 150 people or seat up to 60 people for a meal.

Consulter le plan de salle :

Restaurant Bar et Boeuf

At Bar et Boeuf, we offer a wide range of personalized services, menus that are tailored to suit your tastes, a sumptuous bar topped by the unique touch of Bar et Boeuf and our executive chef, Alexandre Gosselin. A guaranteed success.

Lunch
Group menu consisting of a 3 course meal, according to your budget.

Dinner
Group menu consisting of a 3 course meal, according to your budget.

For further information on holding your event at our restaurant, please contact us at:

Request for Quotation

Office :
514.866.3555
info@baretboeuf.com

Chef Alexandre Gosselin

PRESS

Un effet boeuf : Le Bar et Boeuf, unique et délicieux
Francis Delfour, Nightlife magazine, Mars 2010

Bar & Boeuf - Le trip de trois passionnés de la resto
Marie-Andrée Guimont, Divine.ca, Janvier 2010

Ready for a makeover: onion soup
Lesley Chesterman, Montreal Gazette, January 2010

Palmarès restos - Les nouveaux prometteurs
Marie-Claude Lortie et Robert Beauchemin, La Presse, Janvier 2010

Palmarès gourmand 2009
Thierry Daraize, Journal de Montréal, Janvier 2010

Best of Fine Dining 2009
Lesley Chesterman, Montreal Gazette, January 2010

New Years Eve in Montreal: Best of 2010
Martiniboys, December 2009

Top 10 des meilleurs restaurants 2009
Robert Beauchemin, La Presse, Décembre 2009

Restaurants des Fêtes
Thierry Daraize, Journal de Montréal, Décembre 2009

Les recettes de Alexandre Gosselin
Recettesdeschefs.ca, Novembre 2009

Star malgré lui
Mathilde Singer, Voir, Novembre 2009

Virginie Coossa au Bar & Boeuf
Guide restos Voir, Canal Évasion, Novembre 2009

Ris de veau et pétoncle crousti-fondant, purée de pois chiche au zaatar
Vins pour Tous, V télé, Novembre 2009

Addresse Gourmande: Bar & Boeuf
Vins pour Tous, V télé, Novembre 2009

Kitchen Galerie duo off to Gold Medal Plates final
Julian Armstrong, Montreal Gazette, November 2009

Bar & Boeuf: poisson, viande et compagnie
Robert Beauchemin, La Presse, Octobre 2009

Bar & Boeuf: Ambitieux
Thierry Daraize, Journal de Montréal, Octobre 2009

Best Montreal Restaurants for Thanksgiving
Erin Hershberg, Martiniboys.com, October 2009

Bar & Boeuf
Souche Magazine, Septembre 2009

2009 Montreal Competing Chefs: Alexandre Gosselin
Gold Medal Plates, September 2009

Comme un poisson dans l'eau
Capricieux 2, Septembre 2009

The latest go-to spots in the city's dining pantheon
Tourisme Montréal, August 2009

Bar & Boeuf
Bravo, August 2009

Bar & Boeuf Guide Restos Voir
Guide Restos Voir, Juillet 2009

La Table à Maria avec Alexandre Gosselin
Maria Sanz, La Table à Maria, Juillet 2009

Gosselin leads the way
Lesley Chesterman, Montreal Gazette, June 2009

Promesse de chef
Robert Beauchemin, La Presse, Juin 2009

Gosselin 3.0
Gildas Meneu, Voir, Juin 2009

Bar & Boeuf
Blackbook Magazine, June 2009

Bar & Boeuf
Geneviève Lefebvre-Tardif, Montréal.tv, Juin 2009

Dine Montreal - June 2009
Janna Zittrer, Flare Magazine, June 2009

Ca bouge / It's Happening in Montreal
Scope Magazine, Juin 2009

Bar & Boeuf
Eatwellmontreal.com, June 2009

Bar & Boeuf
50plus.com, June 2009

Le Bar & Boeuf: bon, brillant et beautiful
Karl Boulé, La Grande Époque, Juin 2009

Bar & Boeuf
Erin Hershberg, Martiniboys.com, May 2009

Beef & Beyond
Sweetspot, May 2009

Bar & Boeuf: Seven Courses for $59!
Katerine Rollet, Tourisme Montréal, May 2009

Bar & Boeuf
Radio France Québec, Mai 2009

Bar & Boeuf
The Concierge Questionnaire, May 2009

Récherché: Beau Chef?
Journal la presse Bar et boeuf Sylvie Galipeau, La Presse, Avril 2009

Potins restos extra-sucrés
Marie-Claude Lortie, La Presse, Avril 2009

Le Local chef is on the move
Lesley Chesterman, Montreal Gazette, April 2009

Bar & Boeuf
Martini Boys, April 2009

CAREERS

Are you motivated and highly interested in the restaurant industry?

At Bar et Boeuf, we are always looking for talented individuals to be part of our dynamic team.

Request for Employment

CONTACT

RESERVATIONS
For reservations, kindly call us at 514.866.3555 or info@baretboeuf.com

Book your reservation online at Bar & Boeuf

OPENING HOURS
The kitchen is open :
LUNCH
Tuesday to Friday from 11:30am to 2:00pm
DINNER
Tuesday to Saturday from 5:30pm to 11:00pm

LOCATION MAP
View the map

Restaurant Bar et Boeuf
500 McGill (corner Notre-Dame)
Old-Montreal
Montréal, Québec, Canada
H2Y 2H6

info@baretboeuf.com
Telephone: 514.866.3555
Fax: 514.866.5255