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DECCA77 Restaurant Review: Chef de cuisine Jean-Sébastien Giguère, late of Toque! under chef Normand Laprise, leads the kitchen at DECCA77, where contemporary artworks hang along the granite walls and the decidedly abstract autumnal works of Vancouver artist Scott Plear feature prominently amid the elegant, sleek décor. Begin a meal with caramelized smoked duck, Concord grape compote, radish and kohlrabi, or a cone of foie gras mousse, chestnut cream, peanut, and apple jelly. Move on to tender, braised lamb shank with coco bean and gremolata. While lingering over a cheese from the all-Canadian board, order the apple soufflé. It takes fifteen minutes for the kitchen to prepare, but it's worth it. The prix-fixe three-course menu is a bargain for $30. The wine list is laden with more than 600 European, American and new-world labels, and three glass cellars house the collection. The restaurant is situated across from the Bell Centre, home to hockey’s Montreal Canadiens and also a premier concert venue, making it a fine spot for pre-event meals. Or drop in after the game for a glass of port or a Cognac.