iharrison

Ploye de Champlain, cipaille, "hot doy" and foie gras pizza ... again and again and again ...

Joe Beef's Fred Morin received a beautiful shipment of truffles this week. They're available throughout the daily menu. Enjoy them while they last.

I had the steak tartare last week and it was a total disappointment. No seasoning, no capers, no mustard, no nothing. I'll have the veal next time.

Right. But the word "original" implies a link between the two. The Montreal Au Pied de Cochon is an entirely different animal from the Paris restaurant of the same name. And by entirely different animal I mean, way, way, better and cooler.

The book is self-published and not yet available on Amazon. ISBN is 2980949833. You can purchase the French edition here.

Not at this place. The entire staff is visually AND follically impaired. The menu looks good and I wish them well but who thinks they last two years? I mean, two doors down from 3 Amigos? Come on.

I have been into the Silver Spoon cookbook, the self-described "bible of authentic Italian cooking" since it first came out in English. I made the lonza al ginepro - loin of pork with juniper - the other night for dinner and it was delicious. The instructions are not fussy and very straightforward.

Has anyone seen this place? Not literally of course. Across from the Faubourg, O.Noir is a restaurant that apparently wants to keep you in the dark. I found this on the website. Already the rage in Europe, Australia, L.A and New York, now O.NOIR - Canada’s first-ever restaurant that invites you to experience food, drink and conversation like never before – IN THE DARK! What the hell is going on here? Has anyone been there? O.Noir

I'm still digesting that meal ...

The DVD is worth the price of the book alone. It chronicles Picard as he travels around Quebec to the various purveyors and farmers who play such a crucial role in the success and "food honesty" of Au Pied de Cochon. I should also add that the excerpt from Anthony Bourdain in my post above is NOT from the English version of the book but from an email he sent me about why he chose to pen the intro for Picard in the first place. Just want to make it clear so everyone knows I'm not spoiling anything!

The chef Anthony Bourdain first wrote about for Gourmet two years ago, the man who stole the Montreal Gourmet issue and the Quebec episode of No Reservations, now has a book. A book that is unlike any other recipe, food or chef book that I have ever seen. The English version includes an introduction by Bourdain himself. What Martin does at Au Pied de Cochon is right in my emotional comfort zone. It speaks right to my heart--as a cook and as an eater. It's the kind of nonsense and frippery-free food that resonates with other chefs--who inevitably "get" what he's all about: The Good Stuff prepared skillfully and without pretention, and a shared philosophy of "too much of a good thing is seldom enough". I also admire that Martin has turned his back on the traditional fine dining environment in pursuit of what's important--and ONLY what's important. He makes food fun again. I wrote an intro for Martin because I consider him a soul brother, a like-minded comrade--and one of the good guys. Along with Fergus Henderson, Chris Cosentino and Mario Batali, he's one of the Good Guys--a force for good in the world of gastronomy who should be supported and encouraged at every opportunity in the interests of a better world and a brighter future and as an example for young chefs and cooks. The book will soon be available on the Au Pied de Cochon website and hopefully, in bookstores outside of Quebec in the near future. Click here to check out the Au Pied de Cochon site. Scroll down and click on The Album link. This book is a MUST-see.

Is the English version already available or expected date of ??? ← The English version is available now. You can purchase it at Bon Appetit Cookbooks on Victoria and Sherbrooke in Westmount, or at the restaurant. The difference between the two versions is that the French comes with a 50 page comic book - brilliantly written and illustrated - that chronicles the events leading up to the opening of Au Pied de Cochon 5 years ago and the English has the enthusiastic Bourdain intro, trademark sardonic wit and all. The French version is available at Raffin, Archambault and the restaurant of course. This has to be one of the most unusual cookbooks I have ever seen. I know firsthand that everyone who worked on it put their heart and soul into the project over the past two years. I should also mention that both versions come with a DVD documentary. So at around $60 (depending on the retail outlet), the cookbook is a real deal.

I want to be WITH Nigella when I grow up.

Agreed about the love. The food oozes it. I had a beautiful dish of suckling pig and apple sauce last night at the bar. It was a perfect plate. There are some wonderfully prepared, delicious terrines on the menu right now too.

The event yesterday was a huge success. Mr. This was amiable, generous and took ample time with everyone to chat, answer questions and listen. A minute of conversation was sufficient to fathom how remarkable the breadth of his knowledge is and how ever curious he is about the world of food. An impressive man. Another fine event by Bon Appetit Cookbooks!

True. Unfortunately, Ivy ate at Mess Hall and wrote about it like it was some huge culinary revelation. I didn't think that helped Montreal's cause at all.

Further to this discussion, I had a terrific flank steak at Taverne on Monkland last week. One of the best in recent memory.

For those who have not heard the great news ... Mollecular gastronomist Hervé This will be at the ITHQ next week for some demos, lectures etc. What a treat for the students. For the general public, I heard a rumour that he will be at Bon Appetit Cookbooks on Victoria and Sherbrooke for a little 5 à 7 on September 20. Excellent news! I just bought Molecular Gastronomy: Exploring the Science of Flavor ... now I can get the man himself to sign it. Just a little f to the y to the i.

Can't help but plug a Canadian here. Vikram Vij's "Vij's: Elegant & Inspired Indian Cuisine" is wonderful and newly released.

I agree. The tong comment is innocuous. It makes sense to me.

A report on the delicious rabbit at Joe Beef the other night. Two meaty rolls of succulent, tender boneless rabbit meat stuffed with Black Forest ham, chorizo, Hungarian salami, rolled in bacon, served atop a rabbit jus, white wine sauce with chives, accompanied by savory clams, sauteed chanterelles and more salami slices. To quote Snoop, it was "off the hizzle." Ties the Chinese-style rack of ribs for best Joe Beef main ever.

I'd love to know. According to Bill Buford in Heat, it's all about the eggs, not the flour. But he was talking about pasta of course.

They re-opened yesterday. I'll be there tonight trying the rabbit roulade. They also have a "porkerhouse" on the menu for tonight. That's one helluva big chop.

While I would hate to see the workers loose their jobs, I would not mourn the permanent closing of Ben's, a pox upon the noble reputation of smoked meat. ← Seriously. Who cares about Ben's? The place blows.

My bad! You did give it three. The review is still online actually ...