If there’s one style of dining that Montreal will never eschew, it’s the French brasserie. One would think that if famed Montreal chef Antonin Mousseau-Rivard takes up that kind of project with Le Molière par Mousso, even the name’s "by Mousso" implies the cuisine will get its own conceptual and/or personal twists, but the chef isn’t trying to reinvent the classics of Escoffier and Bocuse here. Instead, you’ll have your Doré Meunière, chicken liver mousse, soupe à l'oignon en croûte—only it’ll be executed with absolute finesse.
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