Pots
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Anybody know where Mr.V is hiding?What about the journalist from LaPresse who attended this event?
Whoever supported this guy must have some comments or knowledge to what this is all about.
As far as we know he is an entrepeneur who has managed to lure 3 chefs to Montreal,including Grant Achatz,eat and entertain in many restaurants,ask deposits for upcoming events,all along thinking he could not pay anyone for their services or return deposits made by cooks from Montreal restaurants?
Interesting story,to say the least...
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This all sounds bad.It appears these acusations and rumours may be true?It may be hard to get chefs to come to Montreal.
How much has he managed to rip off?Has he been doing this for some time?I heard about these seminars,but was under the impression that it was a personel invite only.There were some journilists that attended.What is their reaction to Mr.Achatz's claim?
Did he stiff you the bill Zapata?
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I went to Entrecote St.Jean and I regret ever recommending this place to anyone.It has been 4 years,I was a regular,was a place before a Sunday movie,but it obvious they cut the product quality.
I swear it 100% cow,as in dairy cow.I have never in my life tasted a piece of meat that was so tough,tasteless and had the worst texture.Before I received my plate, I was wondering why everyone was sawing away at their steak,but after a few minutes I was hacking away.
Yeah its not fine dinning,I know,but at one point it was a good place to go.It is certainlly scratched off of my list!
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try Da Pizza a Nizza-next to Latini.
I am not sure of there seating but perhaps they may be able to hold this many persons at once as they have 2 floors.I have never had a problem with the food as I think there is alot of effort at this restaurant.
phone number BTW,is 861-7076,
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I was looking for a fish supplier as well as a vegetable supplier
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I will be in Toronto during the holidays and would like to take the time to see some of the better food suppliers that cater to fine restaurants in Toronto.I am a chef in Montreal and am always searching for what is new,fresh,organic and different.Can anyone help me out with this and give me some advice as to what may interest me in terms of high-end food suppliers.Also any advice on Japanese food stores would be appreciated
As well I will be dinning one evening at Susur,and await to try out his food.
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Since you are on the topic of Quebec cheese,I have to add my thoughts on the subject in the form of a question.
Since the industry has grown so big,we find alot of inconsistency with the product.Kenogami,for example can be either over-ripened or in most cases under-ripened.Why is there not a governing body that overlooks,sells and markets Quebec cheese,if it is so vaible?
Many of my clients ask me for Quebec cheese and sometimes I respond,I do not always use it,(the product),because I find it inconsistent.I do not want to dissapoint the followers of the Quebec cheese industry,as the products are fantastic,but if the demmand is as high as it has become,for these products,do you not feel that they should slow down and take some time to organize and develop as it seems to be getting huge?
The vendor who sells unripened cheese to clients is the culprit-not the producers,as it leaves the wrong impression to the user.
It would be nice to hear some others comments on the direction of the Quebec cheese industry?I do not understand how the government does step forward and see the viability of this important industry.
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Its not just Americans and Ontarioites who visit Gibby's.There a fair share of Quebekers.I go and I don't know why?
Its a tough question why people continue to go Gibby's?I think it has something to do with the 70's and when you first started to go to restaurants with your folks.The basement is cozy,they treat my kid like he's the man The Bavarian dressed ladies are not that bad.I always tell them NO Brocolli and I still get it, but at least they smile.The valets are nice.
The best thing to do when you go to Gibby's is bring a calculator and try to estimate how much money Mr.Gibby does in one night?Scary.Perhaps we(restaurant people) should all try to figure it out,as it seems to work-but I do not know
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To get back to the topic>...
Garcon was just voted top new restaurant in CANADA,and in this mornings Gazette,there appears several advertisements for a full overhaul such as
an Executive Chef with a minimum 2 Michelin Macarons,(I didn't know there were some available) Sous Chef,Garde Manger,bartenders,dishwashers and valets.
Does it make sence how an award could be given just 2 weeks ago and now the place is in total disarray.If you went to eat there this evening what would you get?Somebody must be able to comment on this place?
Usually these awards bring massive results to restaurants,out of curiosity or exposure.Has anyone eaten there since "THE AWARD"? It makes you wonder if enroute gave the award because of ...... the carpet?
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Not in the same universe cook at large
personally i have had some exchanges with the lady that owns it and her partner and she seems like a dedicated perfectionist with big goals and ideas and plans. i can see that maybe she might explode at something small but i have seen no basis for the sniper comments above
sad but true a lot of people do not like to see a beautiful woman that is also successful. i will say she trained her staff very well but maybe she does not know food like she really should. her partner for sure is not a food nor wine expert or lover i think he have a business background
the food however is the work of a sad chef in a dark place. lesley said there is a new chef since the award which i can understand but i cannot understand the award under the old chef since all the many times i ate there the food was not inspiring. no charme no distinct flavors. i must admit all the times i eat there it was lunch never dinner but so many dinners when i walk by the place was dead
bronte is one of the best in the city. i have problems with the wine list and the prices but they are really an excellent place with the makings of long term success. the energy in the food reminds me of a buzzing resto that hits each note with perfection like La Gouloue in nyc at its peak in the late 1990s. the sommelier should learn to pay more attention to other tables instead of focus all his time on the table of his friends where he spends most of his time each night
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Best ice cream -I am suprised nobody ever mentions Hartley's in St.Lambert
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How come we don't call it corned meat or smoked beef?
Good point.If ya ever down to St.Johns' NFLD try the boiled corned beef with peas
pudding.Can be found in most pubs,but on a cold windy day,its the best comfort food you can never beat!
Another "corned"item" we used to eat in the maritimes was "corned pork necks"
Anyone ever tried that?
Just to add another note to the topic,do you think that Schwartz's smokes their briskets,thus giving it the name Smoked Meat?
Perhaps it was years ago,but I think thay have since changed.Doesn't matter,its good whatever they call it.
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who cares whos got the better restaurants.Do you think a topic like this gets much attention between SF or LA.Ask the question to tourists and the answers will be more precise.As for classy people and the most Stanley cups-you got a long ,long way to go in both area's!
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The jumbo lumb crabmeat that you are speaking about,is the same one that Milos' makes his famous crabcake from.Shelf life is one-day at the most.It is sometimes available at Le Mer,but it a pasturized product,ussually cooked at the docks.Do not ever buy frozen crab at it retains water and deteriorates the product.
The fresh snow crab that Le Mer is selling is from the Gaspe and is about the best crab product on the present market.Buy the shelled version.
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I personally have no problem with farmed salmon. I don't see the problem with it.
depends on how you like your PCB's!!
I am not surprised at all on the NY times article.It is difficult to distinguish on what is farmed/non-farmed as the supplier has lost alot of $$,due to recent articles.I do however think the journalist did a great job at uncovering the facts-actually went to great lengths to prove something we all suspected.I am satisfied with my 2 suppliers of salmon,(one was named in this article)and I will continue to buy King salmon/Copper River salmon-as the product is great.Our customers love it.
Where it comes from,I guess I will try and trust the supplier as the fish don't speak!
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I agree with MacMillan,there are too many persons who for some unknown reason try and defeat any new project in this city.Perhaps they know for some reason,facts that the average restaurant goer does not.Blvd St.Laurent is not beat up,as it is going through a signifigant change.For years it was the destination in this city when there was nothing interesting going on.It produced alot of great dinning experiences and is still capable of doing this.The problem is not the concepts,but rather the clientele has changed, partially due to a economic reccesion.It is a younger crowd,who does not have the income that was produced during the dot.com days,as housing starts have affected all the restaurants in this city.Restaurants are more spread out,but we still have alot of sh...ty places,that rip you off.Why not differt your energies to rid of us some of these places.Support the street that brought out good concepts and raised the bar to give other establishments good chefs, and idea's.Before restaurants on this street there were only hotels,and we see where this type of dinning has led.
Some of the most recent succesful places in the city,were from persons who started to gain recognition on St.Laurent Blvd.
1.MacMillan
2.Joe Mercuri
3.Claude P.
4.John Lee (sushi chef)
5.Tri Du
6.Zach/Michel
and alot of others in between.
As for the unquestionable investors,this is inuendo.Give the street a fair chance.The concepts prior to Mont.Tapas lounge were very sound,just timing was an issue.
Good luck to ever is MTL.Hope you get what you want.
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Anyone have any suggestions for good knive sharpening places?I am having a very hard time to find someone who can sharpen my japanese knives,as the steel is high quality,but very sensitive.
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Fantastic review.You almost had me salivating.It is great to see Claude P,find his niche.Very hardworking,focused individual,as well as the kind of person who is so humble-success should be a reward for integrity.
It is invigorating to see Club Chasse/Peche rise up,especially in Old Montreal,for 2 young Quebecers.
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First of all congratulations on selecting this profession as a career.Very rewarding and unlike any other job you could ever experience.If your serious you will go far and enjoy the benefits.For now they are a long way in sight,but keep in mind it is a process to become a chef, or even a chef-de partie---not a position that is given.
As for chefs not willing to look at you till after your stage,this is proper as the process involves seeing what you can do and then the chef will have clear insight as to how you will do.Most chefs can figure out how good you will be,just after a few days in the kitchen,as not only skills are important-but work ethic,hygene and attitude are really important in this field.
As well if you are real serious about this career,and you want to end up in a top notch resto,then ask the chef if you can do a trial shift.This is common practice.
As well do not look at your 3 week stage as a requirement,but rather as a stepping stone and introduction to the industry.My own stage period was for 4 months and was not the end of school,but between semesters. ( 20 years later,I can still say it was the most influential experience ever)
Good luck,choose well and workhard.Perhaps you will impress a chef.
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Truffle oils should be used sparinglly,as they tend to be a false taste in most cases.I went to the trouble to get Urbani white truffle oil,and was very disappointed in the quality,as the $$ didn't justify the product.
The best I have ever tried in truffle oil is Antonio Pettinicchi-very pugent and natural taste.I think I got at Capitol @marche J.Talon.
Also for bottled truffles,try his 80g.jar of "Fettine di Tartufo nero estio"
(sliced summer black truffles)-no doubt the best you will ever try for a bottled/canned truffle
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Well said,since Brunoise has come on the Montreal scene for the short while it has impressed -,NY Times,Globe & Mail,Enroute Magazine-etc,etc. They do a great job,all the staff at Brunoise,too bad all restaurants could not be of the same caliber.In fact when was the last time you had to book a table 2 weeks in advance?Zach and Michel are indeed pleasing people-much to the demise of people in the industry.
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"I vacation on Lake Huron in the summer and I bring most of my food with me."
Hopefully you can venture out for local produce and fresh fish from the lake.
I drove from Goderich to Grand Bend looking for a fresh vegetable market,and the best I could find was a small bakery with some greenhouse tomato's.The fish is great,but not to be eaten every day.Grocery stores suck in South Ontario.
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Won.What did you win?This whole thing is really the most absurb news item concerning food since Ontario's legislation on cheese.All news reports center around sushi,but I am sure you serve raw fish in other restaurants in Ontario.Who was the misinformed idiot who stated 97% of Tuna sold in grocery stores is frozen.It's held on ice-not frozen.
If government has to be so vain to think up such stupid laws,then the hell with government.We are embarrased for you in Montreal because it is so hard to get even good vegetables and meat in Ontario.(Toronto is different)
I vacation on Lake Huron in the summer and I bring most of my food with me.Your charcuterie counters with the pressed hams,macaroni salads and green olive-pimento salamis are quite amusing.
What about the sun-drenched fish in Toronto's chinatown,or the cockroach infested restaurants?Theres a newsworthy subject.
If all restaurants refuse to adhere by this new law and join forces,the person who has drawn up this legislation should be run out of town.Please do not stand for this kind of manipulation.If health boards can dictate to you in this manner,they certainlly do not have any understanding of the food world ot the cultural side of people.
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I spent a few weeks in Prince Edward Island this past summer.Aside from getting fresh landed lobster every day from a little fishing town called Red Head,I came across a family run snack bar in Brackley Beach area that served the most amazing fried scallops you can ever imagine.As well,they serve these lobster rolls in a toasted hot dog bun for 10 bucks.Y'all have to try it,quite something.I think I ate 3 that day.
As well In PEI,the dairy products are quite different than the rest of Canada.Aside from the infamous Cows ice cream chain that originated there,all the ice cream I ate on PEI is good.There is a dairy that still makes churned butter called North Whilshire,a small dairy dedicated to staying independant from the conglomerates.
Butcher's block
in Eastern Canada: Cooking & Baking
Posted
how much ya want to pay?