MTLàTABLE 2024: A Flavorful Journey at 325 F in Montreal

Late autumn in Montreal is more than just golden leaves and crisp air – it’s also a feast for the senses, thanks to MTLàTABLE.

This delicious food festival, celebrating its 12th edition, runs from October 31 to November 17, inviting foodies to dive into Montréal’s vibrant and diverse culinary tapestry.

With 150+ participating restaurants, each serving three- or four-course, fixed-price menus ($35, $50, $65, or $80), the event highlights cuisines from around the globe – from French and Italian classics to the bold flavors of African and Pan-Asian fare, all spotlighting Québec’s finest ingredients.

This year, my friend and I ventured to 325 F, a cozy gem in the Rosemont–La Petite-Patrie neighborhood, to experience our very first African Malagasy cuisine.

Stepping into 325 F feels like being warmly welcomed into the heart of Madagascar. With its inviting ambiance, the restaurant offers freshly prepared dishes bursting with authentic Madagascan flavors. Plus, you can bring your own wine for a personal touch!

For MTLàTABLE’s 12th edition, Chef Bryan Florencio Rajarison presented a menu celebrating Madagascar's rich culinary traditions:

First service (1 choice)

Papaya Salad with Malagasy Curry

Beef Sambos (QC)

Second service (1 choice)

Lac Brome Duck with Madagascar Vanilla (QC)

Ravitoto with Braised Beef
Combava Shrimp

Third service (1 choice)

Pear Clafoutis (QC)
Cassava Cake with Vanilla Ice Cream (QC)

We began with the Beef Sambos, crispy pastries filled with spiced minced beef, influenced by Madagascar’s Chinese and Indian heritage. Served with a sweet-and-sour sauce, they were a deliciously savory start.

For the main course, the Vanilla-Fragranced Duckling stole the show. Oven-baked and seasoned simply with Madagascar vanilla, the duck was tender and flavorful, paired with golden pan-fried potatoes for a perfectly balanced dish.

Dessert was a delightful conclusion to the meal. The Pear Clafoutis offered a fresh, subtly sweet note, its delicate texture perfectly balanced. Meanwhile, the Cassava Cake, made from grated cassava and infused with coconut, paired with a scoop of vanilla ice cream and a drizzle of maple syrup, delivered a comforting and uniquely satisfying treat.

If you’re in Montréal during late autumn, be sure to check out MTLàTABLE. It’s a delicious way to explore the city and discover something new!