Mon Ami Louis – 50 Provencher Blvd.

Baked brie served alongside a crusty baguette.

Baked brie served alongside a crusty baguette.

An old acquaintance of mine once bought a former railway bridge here in Winnipeg so that he could open a restaurant on it. I kid you not. The building’s 360 degree view of the river offers a stunning setting for dining. Unfortunately, two successful restaurants have tried and failed with a restaurant concept on the beautiful Provencher St. Bridge. Mon Ami Louis may be the game-changer.

Pommes frites, “ooh la la”.

Pommes frites, “ooh la la”.

Chef Jean Luc and his team have created many wonderful reasons to welcome spring, namely pommes frites, Mediterranean tarte flambé, baked brie and house-made lemon meringue tart!

I fancy myself to be a pommes frites aficionado. Chef Jean Luc’s version, fried in 100 per cent Canadian Brome Lake duck fat, which already makes them tasty, were topped with a glistening of truffle salt and fresh parmesan cheese. All that can be said is, “ooh la la”!

Chef Jean Luc’s classic baked brie was oozy and gooey, elevated by walnuts, apples, sun-dried cranberries and crusty baguette. My sister, who visited on a separate occasion, commented that the gnocchi with mushrooms, squash, asparagus and pine nuts was the best she had ever tasted!

Mon Ami Louis’ version of Alsatian tarte flambe is light and crispy, more like a cracker than bread, with pesto adorning the crust and covered with artichokes.

When you go, you absolutely must save room for dessert. The ice cream sandwich is a delicious treat and the house- made meringue tart is heavenly! The meringue, a fluffy white cloud with the sweet tartness of lemon, strikes the perfect balance of taste and texture.

WOW Hospitality Concepts was able to negotiate a winter closing for the location, a coup since few of us want to make the trek to the midway point of the bridge in the middle of a Prairie winter. Service is efficient and charming.

wowhospitality.ca