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Restaurant Carte Blanche Restaurant Review: Carte Blanche’s menu celebrates European-inspired cuisine in a fine setting for it, one that radiates a retro feel punctuated with a nice touch of humor. Design elements of thinly painted 1970s-style pastel stripes of pink, green, black and red are repeated along the main wall, as well as behind a solid steel bar. A simple chalkboard at the far end of the compact restaurant lists the menu of the day. In summer, a retractable metallic garage door is opened, resulting in a typical lounge-like Montreal terrace feel. Restaurant owners Sylvie and chef André Loiseau came from Europe after a stint working on cruise ships. Loiseau previously trained as a chef in France and worked at several Parisian brasseries including Paris Senate and the Hotel Dieu. The intimate ambience they've created on land is set to the music of Leonard Cohen and Frank Sinatra and meant to be enjoyed along with dishes such as the duo of foie gras, served both torchon and pan-fried. Follow this rich opener with roast duck breast, accompanied by honey and rosemary candied peaches; or five-hour-braised lamb shank. Desserts are crafted in-house. Among the classics is a lovely tarte Tatin.