I like the decor at Loire, very clean lines, very modern. Those colourful paintings really "pop" on those white walls. Pretty.
I only ate one piece as it was cold and hard.
Ontario Goat Cheese Cake - Pistachio Crusted, Roasted Beets, Arugula Leaves, Red Pepper Coulis, Charred Lemon Dressing.
I didn't expect the "goat cheese cake" to look like this. I thought that it would resemble a cake of some sort, like a fish or crab cake, rather than a goat cheese crostini. Anyway, taste wise, I liked it; the pistachio gave a crunch to the otherwise heavy, thick goat cheese. Unfortunately, the crositini was the same cold / hard bread as above. Overall I was disappointed with this appetizer simply because it was a goat cheese crostini with a salad on the side. Note that the app was split for us.
Maple-glazed Pork Belly & Slow Braised Beef Short Ribs - Confit, Shallot, "Puy" lentils, Carrot-Cumin Puree, Romesco Sauce and Crispy Pork Rind.
This is the dish that's currently competing in Dish Duel. Click here to see what I thought of Loire's Pork Belly & Slow Braised Short Ribs. In case you are too lazy to click the link, I should let you know that 1) chef Jean-Charles created this dish specifically for the Dish Duel tournament and 2) this was the best dish I've tasted in the tournament and I gave it a 24/25.
I took my sweet time eating the pork belly. I took small bites (MUCH smaller than usual) because I really wanted to savour it and make it last as long as possible lol~
Fish of The Day - Parsley Root, Leek & Potato Fricassee, Salsa Verde
The striped bass was delicious! It was seasoned well and had a thin, slightly crispy skin... really tasty. It had a really nice texture too and very moist. The sweet vegetables and salsa added a lot of different flavours to the dish (although I thought the piece of bok choy seemed a bit out of place).
A special dessert that night and not on Loire's regular menu, this was a pumpkin creme brulee with a crushed cinnamin hearts layer on top. In terms of taste, this was probably one of the most unique creme brulees I've had in my life. Imagine the spiciness & cinnamon-y taste of cinnamon hearts combined with the distinctive taste of pumpkin custard, all in one bite. Really interesting combination, I liked it!
Tarte au Sucre - Canadian Whisky & Maple Mascarpone, Vanilla Mascarpone, Almond Tuile
Whisky + Mascarpone + Ice cream = Greatness.
Here's what I thought of Loire...
♥ Besides the goat cheese appetizer, I liked everything I had
♥ I've read reviews where people had less than enjoyable experiences at the restaurant but personally, based on this experience, I would go back again.
♥ I hope chef Jean-Charles will consider putting their pork belly & slow braised short ribs on their menu and not just a limited time Dish Duel special. It deserves to be a staple dish at Loire - it was so beautifully presented and extremely delicious - a definite show-stopper in my books.