Thesorus
-
Posts
172 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Thesorus
-
-
Heard on the news today that it will not be rebuild.
the reason is that it would cost too much to build a new Auberge from scratch to the high standard of the "Relais et Chateaux".
-
slightly off-topic: the "raw food" resto on mount royal, called "Cru"--> does anyone know how this place is doing or what its food is like? raw food is another cuisine i can't see doing very well here... don't know why, gut feeling...
I went there a couple of weeks ago, it's a fun little restaurant.
It's not a vegetarian restaurant, they have tartare, cevice, and other raw meats ( one item cold smoked ) and fishes and sea-foods.
It was good, and fresh, it's a restaurant for summer nights, I can't see myself going there in the middle of february and eat raw food.
-
I'm curious.
Can I just go and eat at the bar, if there is a bar, tomorrow after work ?
-
-
why ?
seriously, I never heard of this guide.
-
must have been the usual things, unmarked bottles ( not SAQ stamped ), too crowded, serving alcool without a meal ( it's a restaurant not a bar ) ...
( kind of off-topic )
It's a shame about St-Laurent, it's becoming too americanized! the big ugly american apparel store with big ugly white lights, the horrible pink candy store, the clubs that open and close nearly weekly !
-
off the beaten path, Jun I is doing a wicked small tartare as an appetizer; a duo of beef tartare, one side is spicy asian-ish , the other is more traditional with olive oil and parmesan slices on top of it.
-
maybe we are too demanding; that we want to have a fish list as extensive as some other places.
I'd be glad to have a smaller selection with really good seasonal fish.
-
yes, sometimes.
It depends on the salad type and oil type.
this is what I do, simple for
in a big bowl, shallots thinly sliced, simple vegetable oil, good white vinegar, salt, pepper, a couple of pinch of white sugar, tarragon, all mixed in the bowl.
If I use good olive oil, or some other nut oil, I will only use the oil with a little bit of good vinegar or lemon juice.
-
lemeac terrasse is nice and small enough not to over work the waiting staff; specially for weekend brunches.
I like Boris Bistro's terrasse, but with the actual road work on McGill, it's a bit too noisy and dusty; went there last friday for lunch and it was packed !! no one inside, everyone outside.
unfortunatly, I'm missing street-side terrasses, couple of small tables on the sidewalk, simple settings on crowded streets; there a some larger oneson Bernard st. but I wished we could have some on St-Laurent, Mont-Royal or St-Denis ( even if there are a few ones ).
-
is it true for "Les Caprics de Nicolas" ? I know we're a couple of days past April Fool's, but we're never sure.
-
Any highlights from this weekend's wine show at the Palais des Congres? I went but am far from knowing what to look for. Anyone really excited by what they saw or tasted?
went there friday after work, the place filled up rapidly at around 6:30.
anyway, I did taste a couple of good things, did not buy anything ( my dad bought the Navan cognac/vanilla "thing" )
1- from les Caves Monmousseau, a very good Cheverny rouge and a better Chinon
2- from Mommessin, an also very good Brouilly ( La Montagne Bleue ) and Fleurie ( La Chapelle Des Bois ).
3- from La Maison Picard, an excellent Pommard ( which might be my favorite wine )
4- a few extravagant Chablis from Les Domaines Jean Durup.
( I think that you can see a trend in my wine taste ... )
and a few other forgettable whites and reds
-
Another BYOW, in place of Savannah on St-Laurent.
Any insight on what it will be ?
-
also, in my opinion, don't put out too many wines, you will overwhelm your friends.
1 undisclosed white bottle to let people know out this thing works; how to smell the wine, how to look at it, how to taste it, and how to describe what they are experiencing; there are no bad answers; people shouldn't be shy to say that one wine smell bad, and if you, as an host, as "the master of ceremony" have to direct there comments in the right direction.
I'd say, 2 whites for start; same varietal ( sp? ) but try to find 2 that are quite distinct so that normal people ( and I'm one of them ) can easilly tell them apart.
after that, do to something more constistent, 2 other flights of reds, one with same varieral but from different origins, producer, maybe different vintage.
the last one have a vertical tasting ( if possible ) to show how some wine evolve in time; sometimes it's hard to tell when you drink only one bottle at different times.
that was my 2 cents.
-
Any new reviews of the Club ?
My sister really likes the restaurant; she's has a good palate, and love good restaurants, but her taste is similar to mine; so I will like this.
A friend of mine went there last weekend and liked the place, but found the Lobster in the "chasse et pêche" a bit too fatty ( confit in butter ? ) and that it's very buttery ( including veggies ); but they also had the appetizers and dessert, so it must not have been THAT bad, but told me that they should have had 2 different main courses to be able to compare.
What about the tasting menu ?
-
We're renting an apt. in Cote des Neiges neighborhood and will be cooking since we have a kitchen. Is Marche Jean Talon within walking distance (15 min or so) from this area? If not, is there a good market nearby?
It's not in the same neighbourhood; you will need to take your car or the metro.
AFAIRecall, there is a small market on the corner of Cote de neiges and jean brillant in the summer.
-
nothing yet, except that the official invited chef is Emile Jung from the French restaurant "Au Crocodile" ( alsacian )
-
eventually, ordering chemicals to do Adria's recipe will alert the homeland security, and you will have the CIA (well, not the cullinary one ) come to your house wondering if you're not building a bacteriological bomb !!! :-)
-
???? on the corner ? me seems to remember it's a thai/vietnamese/sushi place.but I might be wrong.
-
I finally decided to buy it; received it today, and :
WOW ...
will be one of those book that I will put on my coffee table that everyone will open, and comment, and go wow !
-
men for 6 1/2 ( the 1/2 is my niece, who a 42 months eat about anything !!! )
appetisizers : sashimi, and other fish related finger food ( salmon tartare, pressed sushi, ... )
First course : fois gras, port jelly, toasts ( a classic in the familly )
Trou normad : rosemary granité ( with vodka )
Main course : Rack of lamb, string gren beans.
Cheese : will see what is good tonight or tomorrow morning
Dessert : good Chocolat, dried fruits, nuts, ...
-
I hear there's also going to be a new cookbook shop opening on Sherbrooke W.
Maybe it's the one on Victoria ( just off the corner of sherbrooke ), just by the Myamoto store; wasn't openned last week.
-
I go for the one at Première Moisson at JTM, I ask for "bien cuite", well cooked/baked; so that it's really crispy; sometimes they have to go to the back room to get one or two extras.
I also tried the "new-ish" bakery on the corner of St-Urbain and Mont-Royal ( south-west corner ), they have baguette made with "retrodor" flour that was ok; but I have to go back at "normal" hours ( not 5 minutes before closing ) to get a fresh one.
-
a bit off topic ...
there will be a new bookstore on Victoria Avenue ( westmount ), a few paces south of sherbrooke, that will specialize in cooking books.
I don't have the details yet ... but I think it will open in november.
Where to buy chestnut puree
in Eastern Canada: Cooking & Baking
Posted
I would go to either the Van Houtte Store on Laurier W, or, on the same street, across the street at Anjou Québec.