sf&m

I had the delighful experience of eating there last night for the first time. Could not agree more with jfl91!! Unique environment, and behind the "casual" look of the room is obviously a very skilled team. Service was at a very high professional level and the food - absolutely stunning. Nothing is by chance here. And BTW it was a busy Tuesday night, including a band of 40 women from a gourmet club, wooping it up in the main upper room.

Fromentier Baguettes are very nice. I am embarrased to say but I've never been to the bakery - on Laurier I believe - but Qui Lait Cru at JTM carries it. They have a version with spelt flour and another version using goat milk + of course "regular". I think I prefer them to (standard) Premier Moisson. And you have the butter right there.... /gth

Qui Lait Cru carries butter, cream and milk from Beurrerei du Patrimoine, Ferme Jean-Noel Groleau in Compton QC. I just checked a tub of butter from there in my fridge and it does not say it's made from "cru" milk. Neither does it say it's from pasteurized.... It says 100% naturel sans additif. It's an excellent product and available Sans Sel, Sale and 1/2 Sale Umm, having a slice of Fromentier Baguette with plenty of Sale right now.... /gth

Oops... I stand corrected!! Actually I have a great excuse!! Yesterday when I was going indulge myself with a cup upstairs in their little shop I "sat down" at one of their little tables - too close to the stairs and manged to tumble over backwards down the concrete stairs!! It seemed it took for ever to reach the bottom and meanwhile I am thinking of the chocolate going everywhere and what an ass I am making of myself. Quite hilarious actually since no major damage was done (except some major bruises to body and ego)... Ah, the work and risks involved in being a dedicated foodie! So you see it's no wonder I got Belgium and France discombulated! Highly recommended - but watch out for those stairs!!!!!!!!!

That chocolate is "Lenotre" 66% Belgian chocolate + Ferme D'Antan milk. /gth

Vinfidel - I was just about to say Agree, concurr, hurrah .....clap, clap, clap...

They now serve Hot Chocolate with a dollop of ice cream of your choice. The chocolate is the consistency of heavy cream..It suited me fine with some of their vanilla... He uses a 66% chocolate.... Name started with N... but can't remember it now... /gth

At Il Piatto Pieno on Zootique in Little Italy you'll find a resident Karoke Singer that's a dead ringer for Ron Jeremy. Made My Son's Girlfriend's day when he sang "I left my Heart in San Francisco" to her. Also, it's a BYOW so it scores high on the Montreal novelty list - and full of Italians dealing with huge plates of pasta & pizza. And unabashedly Cheesy & Cheesy! /gth

Simon, you are right it is Cloudberry, Pumpkin and orange. But I think Cloudberry is supposed to be the guiding light in the flavour. Carswell, there is a Finnish Cloudberry Liqueur you can order from The Northener Here It's $45 US for 500 ml so if you can make it, maybe you don't have to win the lottery Lesley, have you tasted the French Cream De Cassis carried by SAQ and is it representative of what you can find in France?

Hey, it's good for you!! Stopped by JTM this morning and Ferme Perignon is offering tastings today, at Marche des Saveurs, so head on up there. They also offer a Cassis Aperitif..... but I recommend the Creme above that, for sure. Also stopped by HaG, and they are indeed using Ferme Perignon Black Currants in their Cassis. They also get their blueberries from Ferme Perignon. They are very careful about selecting their fruit, quality and freshness of course , pesticide free etc. Heads up - new flavour..... Cloudberry!!! They just got one kilo of cloudberry to work with so this batch will be gone fast. At first I though it was a bit too sweet, and I told them so. Feel bad about it now becasue it's really very good. Subtle, but excellent. Coming from Scandianvia I've picked my share of Cloudberries. Picking 1 kilo is a lot of work. They were the prize of the season really, if you could get them before the bears got them (just kidding)... But Cloudberries being so subtle, sweetness was always a problem in preserves, I thought. Of course I got 1/2 liter of HaG Cloudberry Sorbet and when I got home, I felt that my inital judgement was bit harsh. Sorry! Since it's thanksgiving, here's a THANKS for Northern Fruits and Havre aux Glaces. Hats off! Funny tidbit... in talking to one of the (or maybe THE) creator(s), he almost apologized because as he said his brain had been tired from the Summer rush, so he felt he had not created much new lately !!!!!!. So thats about to change!!!!!!! As per prevous post.... MON DIEU!!

Lesley, Have you tried The Creme de Cassis from Ferme Perignon in Hatley? It's available at JTM Marche des Saveurs and in some SAQs. I am not so keen on it straight. I prefer maybe an ounce to a glass of water. One first thing every morning... And it's local and QC made.... always a big +++ in my book. Been meaning to compare it to the French Creme de Cassis avaliable at SAQ. Would be interesting to know where HaG gets it from. I know their Ice cider sorbet uses Clos Saint-Denis Cider.

Carswell....Just trying to be fancy..... just regular Lingon Berry preserves. Thanks for tips on bird(s) ...was starting to lean that way too.... How about quail? The company is now requesting a succession on small dishes...

This thread is for tracking new flavours at Havre aux Glaces. ONLY! Reviews and tasting experiences are also welcome. Disclosure: I am not connected with Havre aux Glaces in any way, except via my tastebuds. Havre aux Glaces is located at Jean Talon market in the new extension, south side. Someone mentioned a site in Lachine also? Tasting tip: They provide little samples on spoons on request but I find a better way of trying out new flavours is their minature cones for $1 each. Recent experiences: - Blueberry/Rubarb now gone and replaced with Blueberry. True Clean Blueberry flavour. Very serious effort! - Mango....We're talking dripping-down-your-chin-ripe mango flavour, only it's cold and creamy. - Grapefruit - Captures an elegant subtle bitterness Not to mention old standbys such as Ice Cider sorbet and Pistachio Ice cream of outstanding quality. What's Your favourite flavour?

That's it! We need a separate tracking thread for Havre aux Glaces! Anybody sees a new flavour it gets reported THERE so we have chance to get it. Lately I enjoyed the Blueberry and Rubarb sorbet.... now it's gone and replaced with Blueberry only. WHich is also great in side by side tasteoff. But its an indicator of the risks we are facing. Last Christmas season they had a great flavour "The de Noel" which came and went really quick. There have been others! So we need an alert system. Thanks for the Heads Up C. /gth

That would be moi + 1 A few hours.... company is more important then the food in this instance. It's not really a gourmet goal, rather a homey, traditional meal.... good of course 1. Company desires low alcohol so I might stay with Minot Sparkling Ice Cider for aperitif and Minot Cremant de pomme through the meal. And apples provides a bit a fall feeling. 2. Yes, probaly just roasted.... booring maybe, but allows time for socalizing 3. I am thinking : Appetizers & snacks Gravlax cornets ..... gravlax w.dill salsa Goat Cheese & Ciboulette Bruchetta Main Roasted bird(s) w. JTM Vegetable Melange & cranberry stuffing Hasselback potatoes (with mixture of sweet and regular potatoes) Chantarells Lingon Berry Confit Roast pan drippings & Minot reduction Red Pepper & cabbage salad Cheese plate Quebec Cheese Selection Desert Havre aux Glace Bluberry&Rubarb Sorbet Home made Blueberry Liqeour 4. Carswell - may I send you a rain check?

Well, if you love the food and not the chef - I think you can. Of course you can. To me the best part of a professional review is the REPORTING and CONTEXT. What kind of food, what kind of presentation, layout and style of restaurant etc. will usually tell me if it's something I would be interested in. Just the facts, Ma'm! I am looking less for "opinions" and "emoting", which rarely belongs in a good restaurant review. And there is nothing wrong with pride and "promotion" of local talent and producers if it's done in an informative way. I think that is an important role of a reviewer - to inform especially out of towners of what is available. To help local and out of towners broaden their experiences, and yes, SUPPORT local providers. And a good reviewer makes his/her judgements based on several visits to a resto, rather the the often snap judgements you find on egullet. That's why I usually recommend professional reviews like "Flavourville" etc. to visitors above egullet opinions which are much more often clouded by personal agendas. Which are enjoyable also but needs a hefty addition of salt. Like the person who really enjoyed the food at LCC&P but "would not go back" because the waitress had an off night on their ONE visit.... H'mmmm

Need bird help too!! Organic or not - three turkeys is more then I can handle. I'll have to do US Thanksgiving and Christmas turkey sooo..... any suggestions for Canadian Thanksgiving? Not much inclined for Duck or Goose right now, for some reason. A large very fresh, freerange, organic bla, bla chicken would work for the simple meal I have in mind.... or...? What's my alternatives? Suggestions and where to get on Saturday? /gth

FYI from Bu: "Daylight Factory Daylight Factory est le nom du type architectural de la toute première tour comptant dix étages à Montréal. Érigé au début du vingtième siècle ce building devient cent ans plus tard le point de chute de BU dans le nouveau-vieux Montréal. Attention le DAYLIGHT FACTORY n’est pas une copie de BU, il possède sa propre identité, c’est un bar/café italien comme on en trouve à Venise ou à Milan, un lieu où l’on petit-dèj d’excellentes viennoiseries et de café irréprochables, où on lunch également tout en fraîcheur, où l’on s’affaire en début de soirée pour l’aperitivo italiano et où on se laisse ensuite transporter dans la nuit sur des musiques éclectiques. DAYLIGHT FACTORY verrouille ses portes ce n’est que pour se refaire une beauté au petite heures du matin, il ne dort pas ! OUVERTURE - MERCREDI 21 SEPTEMBRE 2005 1030 St-Alexandre, Montréal, QC 871-4774 Nos heures d’ouverture sont : - Lundi et mardi : de 7h30 à 17h00 - Mercredi, jeudi et vendredi : de 7h30 à 3h00 - Samedi : de 21h00 à 3h00 - Dimanche : fermé" Also Regular BU is now open every night: "BU ouvert tous les soirs ! Désormais Maria et Alba cuisineront pour vous tous les soir y compris les dimanches. Pour profiter d’un peu de temps libre elles prennent les midis de congé. Nos nouvelles heures d’ouverture sont : Chaque soir de 17h00 à 1h00 du matin."

Well, shoot! I took many JTM pictures in April, intended to feature the new extension but somehow between egullets less then convenient upload facility and being "busy" I never got them posted. Took some picture in June too.. Sorry for being asleep at the wheel... Nice pictures poutine - maybe you'll inspire me to get those pictures posted. zzzz/gth

Is Ripples the one across the street from Moishes? Havre Aux Glaces Bilboquet Meu Meu Across the street from Moishes Kiosk at Botantical Garden (Standard Ice Cream but for some reason that Pistachio tastes great there.) Ah...what the company of great plants will do for you....

Any good Irish Bars/Restos serving Corned Beef and Cabbage in Montreal? In SF I have a couple of Irish bars that serves it with boiled potatoes (or mashed) and carrots and/or peas, and of course a mound of sweet cabbage, with plenty of mustard and white sauce it leaves the "deli" smoked meats etc far behind. Supposedly there were (are?) a lot of Irish folks in Montreal ..... How the heck did the "Smoked Meat" become anything of interest here, not exactly French either.... In SF my Italian butcher from time to time makes Corned beef, mighty fine boiled until tender. And "smoked" it ain't. Any butcher in Montreal that makes it?

Oops.... sorry MelissaH! And your whereabouts is in your sign-off thingy too. Guess I saw that reference to the Michigan farm and though your were still there. Anyway, enjoy your pea soup! /gth

Yeah, I would not recommend "Slotts" mustard for it's gourmet qualities!! I could be wrong but I think I've even seem whole yellow peas at LobLaws..... however MelissaH is in Michigan. So the Swedish Store is as close as anywhere, via Internet and UPS. It would be intertesting to know how Yellow peas made it to Quebec... I guess climat with short growing season and neccessary winter time stock-up were the mothers of that invention just like in Scandinavia. /gth

Have no fear, it's all available with Scandinavian efficiency.... order whole yellow peas from "The Northener" and it will arrive via UPS in less then 10 days. I've ordered from them and it arrives here in Montreal very quickly. I've also had stuff delivered to San Francisco, so they ship to the US also. The Yellow Peas (whole!) here at $1.40 /lb The Required Mustard here And if you really want to go all out, you're supposed to drink "Punsch" with your peas. It's arrack flavoured sweet liquor. Definetly an aquired taste. The Punsch Carswell.... it's "Fettisdagsbullar".... Also called "Semlor". Never had them with pea soup but why not - in that season. Normally you have Swedish pancakes, which are like Crepes, with your pea soup. Fettisdagsbullar (literally FAT TUESDAY BUNS) was supposed to be eaten only one day of the year on the Tuesday 7 weeks before Easter. Now you get them from January through March. Semlor goes back to the time when Sweden was Catholic i.e. 16th century. The modern Semla with almond paste, sugar and cream stems from the 18th century. Carrot Top the pork is probably brined...the old way of preserving pork, sylta etc. being in salt brine.

I was surprised when I first came to Quebec to find Yellow Pea Soup, a very traditional Swedish dish which is supposed to be served on Thursdays, toghether with Swedish Pancakes. The Scandianvian pea soup use only whole peas which are soaked for several hours or overnight. The peas are usually preparded with pork, often smoked. They should definetly be whole undamaged peas and are best if cooked slowly to a "soft al dente" state - NOT mushy. When we were in the Swedish Military, it was always served for Thursday lunch and was rumored to be laced with some anti-potency compound to dampen the allures of the coming weekend leave. A gourmet tidbit soldier lore I am sure you couldn't live without. For those who might want to try it, I think you can find Swedish yellow peas at the IKEA foodstore. I certainly enjoy Quebec Pea soup whenever I can get it as a very close relative to my native Swedish pea soup, and so far I've found it blessedly free of anti-potency stuff. Au contraire, you might say..... The pea soup should be eaten with a dollop of mustard which you slowly mix in at the table when you eat it. Here is recipie for Swedish Traditional Yellow Pea Soup: For 6 - 8 portions you need: 500 g (or roughly 6 dl) dried yellow peas 1,75 litres of water 1 teaspoon of salt 2 yellow onions 1 teaspoon sweet majoram or 1 teaspoon thyme (or 50/50 of both. Let the dried yellow peas soak for at least 2 hours before cooking. This improves the end result. Preparing: Vegetarian: Bring water with salt to a boil. Add the peas. A foam may form at the surface. Remove it with a ladle. Add the peeled and chopped onions. Boil under lid, until the peas are soft. This will take up to 1 to 1,5 hour. During cooking some of the skins of the peas may float on the surface. These must be removed, as they are hard to digest. Towards the end add majoram or thyme. Certain recipes call for potatoes (1 per portion, diced, boiled together with the soup the last half hour) or finely chopped leek as an ingredient. With meat: Pork is traditionally used, but lamb is also recommended. 1 kg leg of pork (with bone) or 1 kg rack of lamb. Cook in the soup (See "Vegetarian", but omit salt if the meat is salted), for the whole 1 to 1,5 hour. At the end, remove the meat and dice it. Put back in the soup. or 200 - 400 g back bacon, diced. Cook in the soup for roughly the last half hour.