Jump to content


participating member
  • Posts

  • Joined

  • Last visited

  1. My mother is a Slow food member and yesterday , she could not attend the special event at Le bouchon de Liège , featuring the vegetables of Mr Jean-Pierre Bertrand. The meal was paid , somebody had to eat it , so I had to go. I really hate it and those things happen ! I had never been to Le bouchon , and I must say has never heard of it. Steve Lemieux , the young chef does a fantastic job , with a service team that was very efficient. The purpouse of the meal was to present Mr Bertrand delicious vegetable and make them the star of the meal. Mr bertrand is aman who used to do medical researche . When he retired , he had this wonderfull land , with and orchard and decided that he wanted to grow vegetables. His passion grew so much that soon , he had more vegetables and fruits than his familly could handle . He grows around 125 varieties of apples ! So he started offering his precious vegetables to restaurants around town , and counts Toqué , Au pied de cochon and Le Bouchon de Liège as custumers. To hear him talk about his vegetables and fruits , how he grows and care for them was trully amazing. After each dish , he would talk about each vegetable used in them. How was the food prepared by Steve Lemieux ? Inventive , tasty and lettinf the vegetable shine ! Here is what we ate: A gellified gaspacho of Sungold tomatoes , with cruchy fennel , yogurt with Defino coriander and a touch of sweet curry. This gazpacho was a bright yellow , with a few halved little sungold tomatoes in it., toped wit the yogurt and the julienned fennel. I dont know what was used to gellified the gaspacho , but it was not Jello like , more creamy with a lot of "hold". The flavor of the tomato shinned , with the other additons complementing it without overpowering it. Next was a giant kohl-rabi ravioli , stuffed with a puré of celeriac , and some sautéed fall vegetables ( carrots , green beans , "crosne", turnip) , with an emulsion of paprika pepper. The ravioly was in fact two paperthinn slices of kohl-rabi instead( and a big one at that !). I dont think thye were blanche , since they were still quite cruchy. My only small complaint with this dish is that , since the menu stated "legumes d'automne poelés, I dint taste the poeleé ( sligh caramelisation or something like this) . The paprika peepr emuslsion was nice , adding a touch of color , a bit of sweetness. Next was a roasted Miso marinated flounder , with Griselle braised shallot , white truffle salsify and espuma ( foam) of Blanche beer and beets. The fish was incredibly moist , with anice crust. The beet foam was a bit bitter because of the beer , but came alive when you eat it with the sweet fish. The salsify ribbons were cruchy with just a touch of truffle taste. Another winner ! For the cheese course , the samll place contained three things: a small shooter of Sunshine squash drink , abit salty and buttery tasting , a small slice of Kabocha squash that has been roasting for a few hours , brushed with olive oil regularely, and Riopelle de L'Ile-aux-grues , served Nougat style. The chef told me how he prperd this: He first refigerate the cheese so it becomes quite firm , then put is in the food processor and emulsify it with a bit of cream and olive oil until it become quite creamy and airy , seasones it with salt and pepper and then mix a few dried fruits or nuts in it. Put it back in the fridge abit to firm it , and forms little quenelles with the mixture. This was incredible , very buttery , with the sweet of the dried fruits playing with the salty of the cheese. Really nice ! The last course was dessert: a sweet potatoe and Tolleman Sweet apple cake , a rhubarb foam , sweet potato confit , and a lemon sorbet on Tollman Sweet apple salad. Her was the only desapointing point of the evening: the sweet potato cake. It was very small , but still abit heavy and laked texture , compared to the to the foam and the sorbet. I think the cake was steamed cooked. I would have maybe cramelized to top of it to hadd texture and a bit of an edge to the taste , since the rubarb foam was so taty and the sorbet so lively. This meal was very , very good and I really hope to go taste Steves Lemieux food on a regular meal . Is regular menue seeme very interesting and...not too expensive ! Le bouchon de Liège 8497, rue Saint-Dominique (514) 807-0033
  2. Is that a typo, or some food term I haven't come across before? ← Brick is used in France for very thin pastry of the type known as filo (eastern Med) or B'stilla ( North African) ← Brickis bit different than phylo. It is more like a very thin crepe and it is much easier to work with than phylo.
  3. And my nice chevre chaud salad. The chevre was wrapped in ham and brick. Those veal cutlet were delicious , and the little cone on the right top was a curried couscous. This duck and foie gras terrise was eaten at " Les foies gras d'ERilliac" , in Hautefort. Note the big foies gras veins in the terrine . http://forums.egullet.org/uploads/11909999..._5203_79094.jpg This foie gras orgy is from Houtefort as well. At the bottom of the plate was a mixture of mussles, shrimps , duck breast in a nice gravy . On top was a stuffed potatoe that was filled with potato and duck confit. And on top was two big pieces of foie gras poêlé... Surprising and super delicious !
  4. This is our duck and foie gras terrine on a nice terrasse in Beynac, in the Dordogne.
  5. I am just back from Paris and the Perigord/Dordogne region and took a lot of food pictures ! No problem !
  6. "A new way to cook " and "the improvisational cook" by Sally Schneider are right now my two favorite books. Her herb scented tuscan pork roast is to die for. it is the first timer I made a pork rost that tasted just like in italy ! I now make a lot of different herbed salts ispired by her Tuscan herb salt ! Shw gave me wings !
  7. You are right ! I was wondering why I did not find anything about Dic Ann's on the web !
  8. I took a friend to Dick Ann's for bugers at there Anjou location . What a time warp ! Uniformed ladies take your order. For me , it was a Hi-Boy , all dressed with fries. The Hi-boy is a thin all beef pattie , cooked in a slightly spicy meat sauce , served with crunchy iceberg lettuce and a tomato slice , some onions and in a flat bun that seems to be made just for them. The fries are homemade and crunchy. A very nice burger moment , in an orange higlight decor straight out of the 70's ! Dick Ann's is trully a Montreal institution ! Anyone has one of those institution ( beside the usuall suspect like Shwarts etc ?)
  9. Dont forget that our "sweet and spicy peanuts and pecanes " are back for another season ! We are still in front of Marché des saveurs every saturday and sunday ( weather permitting). These are very good ! And they are sold for a good cause , so come and taste them.
  10. There is the dragon beard candy maker on Lagauchetiere street in Chinatown. It is a small window near clark street I think. Unusual I think . And starting on the weekend of the 30th of september , the sweet and spicy nuts at Marché Jean-Talon , in front of Marché des saveurs will be back !!!! ( We make them for our foundation...) If you can manage to find the real chocolate covered blueberries from the trappist monks , they are very good. The season is comming to an end... Somebody elses makes these as well , but I've found that the chocolate is not as good as those from the monks.
  11. I got my bottle last weekend at Olive et epices. $35 for 100 ml ! I had a taste : very sweet , you can taste the ice wine ! But with the little sour note. Had a very small amount on cherry tomatoes and new red onions , with sel de guérande and fresh black pepper ! Everything was wonderfull !!!!! So I guess this thread I started in january came full circle !
  12. Well , I finally will get around to buy a bottle ! For people who used it , is it really all that incredible ?
  13. Thank you for the correction. I've lived in Montréal most of my life , but as good french Montréaler , the west of the city is full of mystery (and misspelling !)! When I was asking about where they got there meat , I was meaning if the bought it alredy prepared ( smoked , cured and spiced) or if it was their own preparation.
  14. Last tuesday , I was helping a friend who is a landscaper on one of his jobs in NDG. Lunch time arrives and since they have been working there for ages , they were a bit tired of the fast-food offering of the area. A few weeks ago , on the Roadfood website, they were talking about the Snowdown DEli. So I offer to go pick-up lunch there. I had no eat proper smoked meat in years , so mwas very exited that I would discover a new place , and that they were supposed to have good meat ! What an experience ! First , at 45 year old , I was among the yougest in the place. Second , I was probably , beside the staff , the only non-jewish . Swartz has more tourist than local. Quite surprising for a quebecois guy who grew-up in Saint-Lambert ! I felt like I was in New-York ! The place is ugly ugly ugly ! I went to the counter to order take-out. While the intoduction was in english , the gilr switche to perfect french to serve me. I ordered 4 sandwichs , spicy , medium fat , one pickle , 4 fries , one karnitzel and 4 drinks, for a total of $43. I take all this back to my friends and we eat: the sandwich were a pure joy. Easy on the mustard , so that it only compliments the meat wich is juicy , salty and a bit sweet at the same time. Medium fat is the only way to go , so that all the succulence of the meat is offered to the eater ! I still could taste the sandwich two hours after the meal. The fries were very good. Obviously , they got a bit mushy during the 10 minutes car ride, but they remaned very good , and sweet. The pickel was ...a pickel , good but not exeptionnal and the karnitzel not dry enough to my taste. My friends went back to Snowdown Deli the day after , and they were still exited. Me , I plan to go back for a sitdown meal to soak-up the atmosphere , away from the theater of Shwarts or Bens. I dont know where Snowdown Deli get's it's meat , but it was very good ! Is there anything else worth trying there , for those who have been there ? http://www.snowdondeli.ca/delisite.html
  15. I bought my fig tree at MJT , beside premiere moisson. it is now too big to bring it inside so we bury it in the backyard. we took it out three weeks ago ( a bit late). It is now full of leaves and even a few figs on it !
  • Create New...