Culatello

I pushed enter 3 times sorry

Me again

sorry

Carswell Now that you've tried 2nd Best take the unpleasant journey to St.Leonard a & try the Best Cannoli's in the City

Thank You Lesley

Lesley did you ever go to YoYo

As for San Marco there was always a rivalrie between San Marco and Alati for cannolis I still prefer Alati As for Carswell sorry if I offended you with the Relax

Carswell Relax on the city's best cannolis and lobster tails. The old Alati Caserta was great this one now isn't so hot ,Go to Alati on Jean-Talon in St.Leonard there the Original onwers of Alati Caserta. They have the best Cannoli,Lobster tails,&Sfogliatellamust try and Zepploe San Giuseppe ( March 19 only ) must reserve 2 Weeks in advance.In the city Take my word, in one day I did the whole Island in search for the best cannoli & Sfogliatella. 2nd best cannoli goes to LaSalle in R.D.P they also make a good Cartuccio.

I haven't been to A'los yet and I would like to know if it is worth the trip seeing I've been getting some mixed reviews from some people . I'm not a big fan of BYOW but I do enjoy going to La Colombe and Le Petit Plateau the food is good. So going back to my point does A'Los fit in this categorie of BYOW. Is it worth the trip

Try Brunoise for sure. And for BYOW try La COLOMBE next to Pied du Couchon

Peppino Perri gives Lesson at Sapori Pronto 514-487-9666

Rubyred I did the same thing 8 years ago ( blind taste test ) and I found that fairmount are just a bit more tasteier that ST.Viaters O.K alot more tasteier Sweet, Chewier and when toasted Crispier So if anyone wants to try theTest go for it

The Saeco Vienna is a great machine for an automatic,for a manual I perfer the Pavoni press Other than that I'll take a Moka,Bialetti or an Alessi

How about La Tour Eiffel,Le Fadeau,Prego, Citrus I was too young back then has anyone been

It was very interesting but also hard to convince people his vision of cooking and techniques You had to be there It's hard to explane.

Salut a tout le monde, I know Ferrandi does an exchange with students at I.T.H.Q in montreal every year,they actually came last November Right about the same time Herve This did his semenar

Semolina or sometimes they would cut it with tipo 00"

Lesley I guess that I misunderstood the sarcazim in the post that Patrice wrote if that's what your saying But I do believe in comfort food, good old tastey food but presented in a new fashion and I personally think there is nothing wrong with that. Mcmillan,as for the comment I made earlier on the thread I didn't know he was refering to Angelo I presumed it was a general comment towords loud mouths trust me I live in a community were all the bros and Maries live and even amongst us we see the (Caf's) As for your food I think your a Great Chef and enjoy your food,and I usually come later on slower nights to eat to aviod the loudness So sorry if I offended you in my comments and they weren't directed to your establishment ,it was a general comment

In the end Ace and Patrice your right It's the food tasting good that counts and simplicity is always more appreciate.

Thanks Identifiler for the support, and I totaly agree with you on the report that Molle did ,No one deserves Carte-Blanche You took the words out of my mouth about comparing local chefs And as for that Gino thats at the bar swearing I also agree,thats bad for buissness and also insulting to the Italian community. What do you want to do? Every community has there bad apples It's a shame. Thats why I don't go that often to these places anymore,It's all about the show who you see and what there wearing ,75% of the people don't know what there eating and act all educated on food and service the other 15% have somewhat a clue of what there eating and 10% actually understand.

First of all I'm no ones agent What I'm trying to say is,don't say that there trying to copy toque,and not succeeding Anyway I can't express myself in writing as well as in speaking ,so forgive me if you don't understand where I'm coming from. I strongly beleive in critiszim,because it's the way we better ourselves,me being my biggest critic I'm almost never content with my work and always pushing the my limit's.

I can see where your coming from Lesley but my point was to his reference to other Chef's , Useing big Names in comparison to the two younger chef's that are trying to do something different. He may have a few points as to the service and to some of the dishes ,he says that the fish was cooked well then he says that the oranges and fennel made a bad combination,don't order it if you think it's a bad combination right or wrong. The veal cheeks he might have apoint ,you've tried his veal cheeks at Herve's banquet. I'm getting off topic here the point is we can't put up and coming chef's down like that critisize them constructivly. There not my style ethier, but I appreciate there work and creativity,If we were all the same style there would be no reason to go try out new restaurants

The last reveiw of Cavalli got was Horrilble there was things said in that article that should not of been said ,using examples of other artists ( chef's) to compare to the chef's at Cavalli was uncalled for ,It goes to show that the true colors of this reporter came out. I would like to see the day we get all food critic's to do a banquet with 3 days notice and the chef's in the dining room and the critics in the Kitchen

It's already 6 years we have the brand Hausbrantd in Quebec but it doesn't seem to be doing all that well compared with other brands like Segafredo,Lavazza,Illy & a few others Motta,Adelia.

The resturant is Le Latini in Montreal