August 25, 2011 –The cursory headings on Graziella’s menu – antipasti, primi, secondi, dolci – and the short lists that follow belie the meticulous preparation that goes into some of the most refined Italian cuisine in the city. Graziella Battista, previously behind the stoves at Il Sole in Little Italy, is indisputably one of Québec’s most gifted chefs, a statement that anyone who has tasted her cooking will enthusiastically echo. Indeed, thanks to her creativity, professional chops and passion for authenticity, her patrons experience moments of pure grace when tasting her dishes, in which carefully chosen ingredients co-exist in delicate and delicious balance.
Graziella puts forward her own interpretation of Italian cuisine, and who are we to argue? Marinated “carpaccio-like” raw beef on caramelized bitter leaves; seared scallop on wild mushroom bathed in meat juices; house-made pasta and rabbit ragoût; black-tea infused duck magret with honey and Moscatel sauce… each mouthful is magic, from start to finish. Truly, this is culinary art at its finest.
Associate Pierre Julien has crafted a wine list that pairs perfectly with the chef’s creations. Although the Grand Wine-Master of the House (as he is affectionately dubbed on the restaurant’s website) has stocked the cellar primarily with private Italian imports, he also gives honourable mention to quality products from several other countries, such as France. Alexandre Gagnon, the third partner, takes care of the service and charms Graziella’s clients with his conviviality and contagious good humour.
The primarily white décor, in which wood, space and large fabric-covered chandeliers work together to create an elegant yet unpretentious setting, provides a superb backdrop for a cuisine that borders on perfection.
