davidkemp

paying attention to the bouchon staff i noticed that they were happy to be there .they enjoy what they do ,they are learning from one of the best that is why they do the bussiness they do. i think he will do well because he has competent staff that have the same values as keller.its ashame in a city like ours apparently known for good food there are no thomas kellers.there are a lot of copies though.

was in san fransisco a couple of months ago visiting relatives,we took a drive to napa .went to the viansa winery for wine tasting.when it came to dinner my relatives suggested we go to bouchon ,since dinner was on them i did not want them to bring them to the laundry. dinner at bouchon was excellent . will try per se when it opens that for sure ,even if i have to go alone.

was going through an article done on thomas keller was astonished to find out the amount of sales he does in a 65 seat restaurant with a population in yountville of 2916 people.top notch food ,great service.how does he do it.is there anyone in montreal that does that kind of numbers and why not?

brought some friends from out of town to georges smoke meat.loyal schwartz fans , prefered georges to schwartz ,not only that they bought a couple of briskets for home.we talked to the owner and in fact he used to work at schwartz for years preparing the briskets.he now prepares them for himself. you are wrong mr.steve this aint commercial stuff.

now you know always have fish and seafood cooked.as for eating downtown nobody beats queue de cheval .had supper a couple of nights ago .killer ribeye excellent service.worth every penny.

just came back from union coffee on jean talon ,purchased some certified organic colombian ,makes an excellent espresso .24.50 a kilo

yes there is abuse in french kitchens just as in kitchens everywhere.the only people that get abused are the ones that are not paying attetion to the chefs requests and commands,all kitchen staff is there to learn and if you are going to waste the chefs time and make him repeat things a thousand times obviously he is going to throw a pot your way,and you always have the option of just leaving.but the only loser is the one doing the stage.

just got the address Georges deli restaurant 3750, boulevard Saint-Martin Ouest, Chomedey, QC H7T 1B1 450-681-9248

yes on saint martin laval,you are wrong about the packaging , there is no packaging ,this aint no commercial smoked meat, he makes his own .he was working at schwartz for years.

the other day my friends brought me to georges smoke meat on saint martin, first time there ,to my suprise i got one of the best smoke meat sandwiches in my life,a touch better than schwartz.my friends told me he is ex employee of schwartz. i have been going back everyday for a sandwich,i am hooked.

lou wartches too much television. ducasse coming to montreal is just another business venture for him , its good for the people to try something different,has nothing to do with locals versus the king.i would love for montreal to have a basketball team this way i have the option to see an nba superstar if i wanted too.

true .but as a lover of food i would love to have a chef of that caliber in the city.

Great site.i find it amusing that a chef or a critic can make or break a restaurant. People make or break restaurants just like going to see a movie ,you have to decide for yourself .

well said cook em all ,does anyone know where to apply ?

Hi all.excellent espresso can be had at cafe vesuvius on hutchison street,i personaly think its one of the best in the city .if i am wrong let me know.like to know what you all think.