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RESTAURANT-BAR
BRONTË
December 10, 2003 (Montreal) - Decadent. Skilled. Passionate.
Chef/owner Joe Mercuri's latest venture sits at the corner of Sherbrooke St. West and St. Mathieu street in Montreal's museum district. Newly opened Ristorante bronte is an amalgamation of a talented team working to breathe life into Mercuri's vision.

As noted by the Montreal Gazette's food critic, Lesley Chesterman: "Mercuri focuses on luxury ingredients (foie gras, deer and veal), assorted cooking techniques (braising, curing, searing and charring), and appealing flavor combinations (risotto with seafood, and wild mushroom-stuffed cannelloni). Although countless chefs have adopted this style post millenium, Mercuri has a unique approach enhanced by a talent for colour and composition. Plate presentations don't get much prettier than this".

The young chef's philosophy is rooted in simplicity; finding a balance between the old and the new. He explains that the concept is sleek yet inviting, opulent yet delicate, flavorful and fresh. Mercuri remarks; "The most important ingredient to success is passion. When work is passion-driven it's never work."

La Presse food writer, Francoise Kayler reiterates Mercuri's concept on a recent visit; headlining bronte's review "Une cuisine et un decor en harmonie".