Simon Patrice

Since my regular olive oil for cooking isn't sold anymore (Medeiros from Portugal), I'm wondering what's everyone's favorite cooking oil. Portugese, spanish, italian? Any favorite brands?

It sounds like a great bargain. I'll look at what I can get here. Thanks for the cue!

It all depends on the size and quality of the block. I'm pretty low-bufget right now though.

Hi, I'm looking for a place that would sell used butcher's block in montreal. I've drooled over the John Boos block they sell at Després Laporte but can't afford it just yet. So if anyone knows of such a place, I'd appreciate your help. Thanks!

(From a library website) If anyone feels like translating Un livre de 55 recettes truffé de plus de 600 photos et d'une cinquantaine d'illustrations, une bande dessinée de 48 pages, un DVD de 2 heures comprenant 5 recettes proposées par des invités de divers horizons et 6 clips documentaires tournés aux quatre coins du Québec. Le Pied de cochon Montréalais est ouvert depuis 2001. En quelques années, le réputé restaurant a accumulé nombre de distinctions et critiques élogieuses. Inspiré par la tradition de la brasserie québécoise, le chef Martin Picard s’efforce d’y servir des produits de haute qualité dans une atmosphère conviviale et festive. Plus qu’un livre de recettes, L’album est le récit d’une aventure culinaire et un hommage aux artisans de la gastronomie.

I've just heard that Martin Picard is putting out a book for the 5th anniversary of Au Pied de Cochon. BD, CD-Rom, Recipes... Interview with Martin Picard on Radio-Canada http://www.radio-canada.ca/radio/chri... Has anybody seen it yet?

Hot chocolate alert!!!!!!!!!!!! Hot chocolate is back at Havre aux Glaces. They started selling it today and it is as good as it was last year. Thick, dark, flavorful, addictive. If you've never tasted it, RUN!!!!

From what I know, Un, deux, trois, chocolat hasn't opened its new location yet. Probably in october if my memory serves me well.

By the way they now sell it at Olive et épices at JTM.

I just made a duck magret with strawberries, ginger and "poivre long" for dinner. The duck was delicious but the skin wasn't as crisp as it should have been. I did cook it slowly fat-side first to render the fat until it was thin and crisp but after the magret was cooked I let it on a plate covered with aluminum foil for about 10 minutes. When I served it, the skin was all moist and soft. I was a bit disappointed. How could I avoid this if I still want to let the meat rest for a while? Thanks!

Since it was really nice outside, we changed our plans a bit. We did go to Olive & Gourmando (I had the usual Cubain and a brownie, would have tried Mister Fancy Pants but they were sold out) but we asked for take-out and went for a picnic in the Old Port. So, we'll have to go back and figure out how easy it is to eat there with a young child. What a difficult mission!

I just went back today and I'm sorry to say they don't make tamarind anymore. They told me it just wasn't popular enough. Oh, and the pineapple one is now pineapple and cinnamon.

A couple of new flavors have made their way into Le havre aux glaces counter. Pineapple sorbet: Very fruity and refreshing Melon and Pineau des Charentes sorbet: Subtle and perfumy Rhubarb and ginger: A nice idea though the texture could be better and the cristallized ginger adds too much sweetness to my taste And my new favorite: Tamarind! Sweet and sour, a really good acidity balance, very very refreshing. I just hope they'll keep doing it for a while. They also sell ice cream and sorbet sandwiches now.

I would like to go out for lunch at Olive et Gourmando on thursday or friday. The thing is we were thinking of bringing our son with us since my wife is breastfeeding him. Does anybody know if that would be a problem? I know the place is pretty packed at lunchtime so until what time shoud I wait so we won't be too much of a burden for the staff and the customers? I thought about going to Club chasse et pêche but I think we'll wait for our son to be older. We might try Les Chèvres when his around 8 months though. Any thoughts would be greatly appreciated. Thanks, Patrice

If some of you are still looking for copies, they had tons of it yesterday night at Multi-Mags on Mont-Royal near St-Hubert.

For sake of transparency, I too will mention that I am friend with the owners of Qui Lait Cru. Now on with my post. I must admit that your comment on the service over there surprised me a bit. I used to go to buy cheese from them when they were located in NDG (under a different name) and didn't know them personnaly then. They were always very helpful and took all the time needed to answer my questions and offer different cheeses to taste until I had made my choice. The service at Qui Lait Cru has always been excellent for me also. Some of the staff might have a special sense of humour sometimes but I'm very surprised that anyone there would insult a custumer. Is there a chance there was a misunderstanding or that we are missing some part of the context? It's just hard for me to understand why they would insult anyone.

I shall offer a lamb in sacrifice so that the Google Gods stay on my side.

Could someone give me the address for Latina? Thanks!

He was briefly on "A la di Stasio" yesterday night on Tele-Quebec. It'll be airing tomorrow night also at 5pm. Unfortunately, for what I know does't sell bread nor pastry anywhere for the moment. I'm still drooling just thinking of his "pain au levain" I used to buy at Le Passe-Partout. Ah...Those were the days...

New flavors alert!!! For a while, Havre-aux-glace have been serving a chestnut ice cream which was really dense and smooth. The newest flavor I've seen there was a clementine sorbet. Yummy! Light, somewhat sweet but with a hint of bitterness. A nice balance. Just make sure you leave me some! Patrice

It could be a great idea! In what form is it? A huge bar, small bars, "pistoles",...

Farinex (www.farinex.ca) sells to the public. It is in 3kg bags. It seems a lot Between 50 and 60 $), but it goes very quickly. Way cheaper than buying it in smaller quantities. ←

Sorry to dissapoint but I don't think it's made out of raw milk. If you are talking about the butter from Beurrerie du Patrimoine, their milk is pasteurized so I strongly doubt their butter is raw. It still is a very good artisanal butter. Patrice

Having tasted your cuisine a couple of times in the past, I'm sure it'll be a really interesting book. You do deserve to be well known way outside of Quebec. Keep going and good luck with your book! Patrice

I was at Havre aux glaces today too. I'm a bit confused though since the new flavor I tasted was pumpkin, orange AND cloudberry. Was there a cloudberry only sorbet earlier today or did you mean this one? By the way, the one I tasted was excellent! Fresh, a nice balance of sweetness and acidity with the texture of the pumpkin flesh to round it all up. It's a blessing to live so close to them. Patrice