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Visa Infinite® Dining Series
RESTAURANT MOCCIONE | Thu Jun 4 | 5:30/8:30PM✦ 380 Rue Villeray, Montréal
$155 per person (Includes food, wine and gratuity; taxes extra.)
Click here to book or call: 1-888-711-9399
Pasta perfection, vintage wines at Moccione.
The only downside of Montreal’s lively and charming Moccione—Eater’s 2019 restaurant of the year—is how hard it is to snag a table in a small room that’s always jammed with happy, hungry guests. This dinner experience lets you skip the line and head straight to Chef-owner Luca Cianciulli’s tempting antipasti and deftly handmade pastas. The former Toqué! Sous Chef offers both classics like hearty bolognese and bold amatriciana as well as dishes that make the most of fresh, local ingredients like wild mushrooms, Atlantic scallops and seasonal greens. Meanwhile, co-owner and pastry chef Maxime Landry produces dreamy desserts, while talented sommelier Maxime Lavallée assembles one of the best wine lists in Montreal, with a focus on private imports.
ABOUT LUCA CIANCIULLI
Co-owner and Chef of Montreal’s Moccione restaurant, Luca Cianciulli learned his love of food from his Italian grandmother. After culinary school, he interned in Italy for nearly a year, studying, among other things, pizza in Naples. He returned to Montreal to cook alongside Normand Laprise at restaurant Toqué!, where he rose to Sous Chef. Meanwhile, in 2011, he appeared on Radio-Canada’s Les Chefs and in 2014, won his episode of Chopped Canada. In 2018, he and his partner Maxime Landry opened Moccione, a neighbourhood Italian restaurant whose name translates to “little brat.” It was an instant hit, making the enRoute long list for best new restaurant and being named Eater Montreal’s restaurant of the year 2019.
ABOUT MAXIME LANDRY
After ITHQ (Institut de tourisme et d’hôtellerie du Québec) and an internship in Champagne, Maxime Landry joined the team at Toqué!, where she met Luca Cianciulli, who would become her partner in life and work. The duo spent six months travelling (and eating) across the United States. Upon returning to Montreal, they opened their first restaurant, Moccione, where she oversees service and creates desserts like the feather-light tiramisu or the sweet-tart cannolo with ricotta cream, rhubarb and pistachio.
ABOUT MAXIME LAVALLÉE
At Moccione, the well-edited wine list is overseen by sommelier Maxime Lavallée, former of Toqué! and Manitoba, who also manages the floor with flawless, friendly service. He works with the private import houses Symbiose, Rézin and Ward et Associés to source wines for his ever-changing selection of “jus de raisin” (grape juice). He’s also compiled a short but clever list of cocktails such as the Negroni Landry, made with Quebec’s own Madison Park gin.usti
TASTY FACT
In Italian “crudo” means “raw” and typically refers to fish or meat dressed with a seasoning such as a vinaigrette. Carpaccio is crudo sliced paper thin. Tartare is crudo chopped and bound with a sauce. Ceviche is a cousin to crudo, with fish “cooked” in acid. Sashimi is not considered a crudo because it is not seasoned.sn Witcher in opening Como.
Note: This event will have two seatings, 5:30 p.m. and 8:30 p.m., and may have communal dining. Please keep this in mind when booking tickets. This event will run 2-3 hours and venues are not suitable for young children.
®Visa, Visa Infinite & Visa Infinite Privilege are trademarks of Visa Int., used under license. © 2020 Visa. All Rights Reserved.
Terms & Conditions: ✦Cardholders will be informed at least five business days prior to an event of any postponement or cancellation. In the event of a cancellation, cardholders will receive a full refund. The offers described herein are only available to Canadian Visa Infinite and Visa Infinite Privilege cardholders. The appearance by all chefs, sommeliers and bartenders is subject to change without notice. Seating requests are always considered but cannot always be accommodated and some events may have communal seating. Offer is based on availability and additional terms and conditions may apply. Visit visainfinite.ca for details.