Le Mont Royal will open this fall with foie gras twinkies, natty wines, and party vibes.
) have taken over the former Southern Hospitality space in Adams Morgan . Jefferson’s dream hangout is Bambino in Paris; think cool natural wines, hot vinyl records, and the hip Haut-Marais crowd. Meanwhile Hutchins cut his chops in Montreal and loves the scene there. So they decided to combine elements of the two.“And roping in the French-Canadian [part]—it’s French cuisine, but there’s a little room to be trashy,” Hutchins adds.
Hutchins is working on delicacies like steak tartare-shrimp toast, or poutine smothered in duck gravy, cheese curds, and “a smorgasbord of add-ons” including caviar, truffles, and foie gras. “A lot of Québécoise cuisine comes from poor peasants in France, who emigrated to North America, joined the the fur trade, and became nouveau-riche overnight,” he says. They used a lot of the ingredients and cuisine of royalty. It inspired us—fun meets fancy.”
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