francois

We will be spending a few days in Charlevoix. There are a number of good restaurants. What are the places we really should not miss?

Any suggestions for motels, cottages or inns in the area?

According to Cacao Barry, the mycryo can be used for sauteing or in savory sauces. Anyone used it for that purpose? How do you use it? In what porportion compared to butter or oil?

Toqué! is really an excellenty restaurant. I don't see how you can be disapointed. Do take the menu dégustation, you wont regret it!

I just love fiddleheads (blanhed, of course) in a vinaigrette, specially with a bit of ramps. Very seasonal. It only lasts in few weeks in the spring. Great salad to start in nice dinner.

If you want to go all out, bring them to the Baccarat (at the Casino in Gatineau). It is in a class of its own - 5 diamonds by the CAA. Apparently, Signature (in Sandy Hill, not far from Ottawa U.) is also excellent. (I must say that I have never been there). L'Orée du bois is excellent, oriented toward the cuisine du terroir, in Chelsey. Much less expensive than the other 2.

I love this... What a great and fun idea...a mission, a purpose in live, going to as many good restaurant as possible...Can we expect the same kind of lenghty reviews about the other restaurants on your list?

Le mas des oliviers is open every day. It is not the most trendy restaurant, but classic french, been open for years (40!), and always very good. Try the Bar du Chili (if not on the menu, just ask). The lamb shanks are also excellent and meltingly tender. Better have a good appetite. It is one of these restaurants that I find myself going back again and again.

I also was told (by the salesman) that electric ovens work better for baking. None of my cookbooks mention this. I purchased a gas range a couple of years ago. It is much better than my old electric range. My baking has never been better.

If you happen to go near Montreal, go to Farinex (www.farinex.ca).

There are different ways to go about it. At least they worked for me a few times. If you live in a large city, there are probably a few specialised shops around. Go and ask the person in charge. Also, you can ask in restaurant that feature what you are looking for. They might accept to sell you what you need (even if you are not a regular client). They might also give you the name of their supplier. If the supplier is a small producer, call him (even if from out of town). Ask him if you can buy directly from him. If he only sells in large quatities (or too large for an individual's needs), aks if you can give if name to a shop. If it is a nice item, there are probably other people who would also like it. A shop owner would be delighted to feature some hard to find things. I got a fruit & vegetable market in Ottawa to get mini-mesclun that way. It is now a regular item. It comes from north of Montreal (a couple of hour's drive away). It was only available in 2 stores in Montreal and in some of the best restaurant. The funny thing is that he sells it cheaper than in Montreal. Also, make it a habit to look in your local newspaper, either in the add section or in the food/living section. There are often articles about producers or others little knowned products. Very often the name of the producer is mentioned. Call. It is surprising how people are often open, receptive and apparently genuinly pleased when they hear about someone interested and enthousiastic in what they produce. I was able to get great produces that way. One of the producer even would come to deliver it at my office! Good luck

Funny how impressions can differ. I last went to Toqué! a couple of months ago. I agree about the food. Really very very good. However I found that my (numerous) questions about the food were answered knowledgeably and with interest. The waiter was more receptive to my questions than in most places. The overall room athmosphere however does not have much warmth - slightly snobish. I also found this to be the case in their old location. I also agree about the CC&P. However I find that the portions sizes are much too small. I could almost have 2 of everything (I am not overweigth!). All right it is a slight exageration, but certainly 2 entrées and possibly 2 desserts. In which case it would probably end up being more expensive than Toqué!

I am very surprised to learn that this is not a common practice in other parts of the country. In rural Quebec, we traditionally make our toast with an iron. Hey, I never even owned a toaster! It also works great with other things, like grilled cheese or reheating pizza. It is also a traditional cooking method for fish. WhenI was young, we used to cook our very first catch of the year with an iron. In early spring, on a day like today in early April, we would get up early in the morning, as soon as the ice had melted on the St-Laurence and go fishing for a little knowned but delicious little flying fish. I never knew it's real name. We would only call it 'le poisson d'avril'. Back home, our mother would cook it whole with an iron. Great even if a bit difficult to swallow!

You got to be kidding!

This Gourmet issue on Montreal is really nice publicity for the city. However, let's not overdo it. The content is really not that memorable (apart of course from the article from Lesley C.'s). Overall, it has poorly organised articles. Of course, it makes me proud that they say nice things about a city that I like so much.

I do not buy too many cooking magazines anymore. Mostly because I find that the adds are often more interesting than the articles!

The fish soup at the Mas des Oliviers is excellent, although not a bouillabaise.

I happen to like Schwartz! Of course it has nothing to do with 'real' restaurants like Toqué! or the Club Chasse et Peche. However, there are times when a simple, good smoke meat sandwich is just great.

He is giving classes every once in a while at King Arthur FLour in Vermont. I attended last fall. Very nice. He will be going back in April for a class together with Hamelman.

Duck breast sous vide is awesome. Here's my take. ← How did you decide on 4 hours, instead of 2, 3 or 5? Did you go by trial and error? intuition? science? Same for water temperature.

The 'La varenne' book by A Willan is an excellent reference book, for everything from ingredients to techniques. The kind of book you turn to over the years, for all kinds of info. However I am not sure if it is still available. It seems that it was not reedited, what a shame!

I have never been to Montreal's Salon des vins. But if it is anything like the Ottawa Wine and Food show, or the one in Gatineau, it suffers from its popularity. I find it so difficult to appreciate great food and wine in such a crowded and noisy athmosphere, often in paper plates, plastic fork and knife and inappropriate wine glass. Maybe I am just getting too old (even if only in my late 40's). After all in the last few years, the slimness of my waistline has traded place with the broadness of my ideas...

If you happen to be in the outaouais, try Les Fougères. They have a small shop beside the restaurant. They sell Minus 8 (and several other delicious things).

Strangely enough, I never really realised that when temperatures were recommended it had to do with mostly with safety issues. I just supposed it gave the best texture and/or appearance. This is really an eye opener.

[Moderator's note: this continues the topic Sous Vide: Recipes, Techniques & Equipment (Part 1)] I read in different books that turkey breasts have to be cooked to a temperature of 185 F, which is much higher than the water temperature indicated in Natham's charts for poultry. It is also much higher than others have used reading through this thread. Any suggestions, should I raise the temperature to 185 or cook it at 140F???