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Restaurant L’Autre Version Restaurant Review: The old-style architecture, romantic views, suave décor and soft lighting are assets for this centrally located Old Montreal restaurant. At its apex the cuisine is accomplished, especially the tender and well prepared buffalo medallions. The pleasant visual effects of venison carpaccio, served with poached quail’s egg, a dab of mango chutney and a small onion, eclipse the actual taste of the dish. The quail egg bursts its yolk over the delicate carpaccio---the taste of the meat sadly lost in the mix. The dinner menu overall is detailed with a Mediterranean flair and an emphasis on local ingredients. It is divided into three “versions,” each representing a movement in the culinary score. The first may include blue marlin and smoked arctic char tartare, or alternately, seared scallops served with kumquat cream and sliced fennel. The second “version” includes smoked organic salmon, seared halibut or the house-recommended grilled piglet chop with a pepper sauce and a mushroom purée. The finale here is a mélange that includes caramel mousse with raspberry, a dark chocolate cake, or a four-spice crème brûlée.