cookatlarge

It will be a Italian joint, the chef and his partner are from a small resto in ville lasalle.

Got my copy finaly haha like it very much, my own collectors edition. and yea wouldnt most things be in english since your audience is majority anglophones?!?!?

ok thanks im gonna go check it out again, and check out indigo, thanks again

I was just downtown at chapters, i didnt see not even one copy multi mags told me they sold out so i'm kinda really looking around for it

Why doesent any stores have this issue yet????? where did u find yours

I know La Chronique chef is out meeting his guest this week

Yes i met a friend the other night who had just quit Garcon, they are in the midst of building a new kitchen team and sounds like they are having problems with a chef, the chef who had been their for the award left the day the magazine was published and ya it sounds a bit wierd, knowing they did 8 covers on a busy night before and now the dining room is jamming, funny how that works anyways theirs a few other parts i've heard and doesent really sound very promising..

laurie rapheal looked too show boat emril legasse for me, havent tried his food, just the vibe i get

Vinfedel, Thanks i am in the industry and just needed to know about Garcon maybe for a future job, and i know personally how great bronte is, Joe is an awesome chef a true innovator.. i just really dont understand if Garcon is such a terrible place why is it #1 im not understanding something. i know Club chasse and peche and know their cuisine but why would garcon be better, whats up with this review and many not agreeing with it, i know i dont agree with alot of Lesleys reviews but thats me, and whoever would disagree. i've never eaten their just wondering...

Whats wrong with Garcon, is the food not up to snub or is it just personal sentiments im wondering. is it same level as Bronte or not close. ive never eaten at Garcon so im wondering if it deserves its name.

En Routes 2005 edition of top new canadian restaurants includes Garcon at #1 club chasse and peche #3 and Raza #4 http://www.enroutemag.com/e/november05/bestb.html

Ya Godbouts book has been out a while now, BUT if everyone is saying Demers is the top pastry chef in MTL (even stelio says you r at the markt more than him) then me being a cook ill for sure support the locale chefs ya english Godbout was found at libarire gourmande jean talon

Hey, I'm just wondering where everyone goes for the 5 a 7 drink and apps to find the hot spots

Thank you for clearing things up, i didnt want this topic to be a argument so hopfuly no one took it that way, i'm in the industry and am always on the lookout for restaurants preferably top restos, and yes it does seem that restaurants are slipping according to feed back from many. thanks

Ok, heres my question, i buy the Gazette every saturday anxious to rip it open to the food review section, and to be honest lately i have been very upset by the quality of reviews and honestly restaurants. I dont know why Moishes and Globe gets the same stars as Bronte or Caprice and lately the only 3 star has been Bice!!! i highly doubt its in the same ranks as Bronte, Chronique and Anise, they serve spaghetti tomato on the main course menu!. I know theirs alot of restaurants in Montreal and must be difficult to review, but at the same time wondering where oyster bars, shucking champions and steaks come into the ranks of organic guinea fowl,rack of milk fed piglette and shaved truffles.

Crinklewood, if your in Montreal you should sighn up for the FSC course at ITHQ, thats how we got all our stages in france, insanley cheap course and lots of learning and a garunteed stage. plus their are tons of gastros here in mtl so maybe you should find another other than where your working.

I know this may be a bit of a late response but i just got back from doing a stage in France. As well as a few of my friends we got all lodged in different establishments according to what we were looking for. I was in a 1 Michelin star Au Moulin De La Gorce in La Roche L'Abielle, very nice classic french cusine. My friends however wanted the 3 star as u do. Thiers no way in hell youll work with the chef, or even see him, 1 friend was at Michele Trama and another in Marc Vayrat and they both didnt even come close to learning or doing what i was doing. another friend was at Philippe Etchebest in st emilion 2 star. The friend at Vayrat was put in the back refridgerated room with all the other stagirs doing prep not taking part in service, pretty much the same for the guy at Trama, but myself and the friend at the 2 star did alot, i was the poisonnier whenever the sous chef had the days off, which for a stagir in france, is pretty damn exciting. I always got to talk to the chef, eventhough he loves yelling, he was a resonably nice guy and in the end out of all of my friends, i got the most parting gifts from my chef, 3 bottles of truffle oil and a pile of things from the restaurant itself. anyways maybe this will help out people searching for stages, oh ya we also all got paid about 300-350 euros a month lodging and meals included, i also had the company car my entire stage fuel paid by the chef, very memorable experience and if i went back, it would be 2 star, never 3, not after the storys, also im canadian and was insured before i went. no papers to sighn or anything, always paid in cash. good luck

so the area isnt nice? is thier a decent sized town or anything, i have a feeling i'm in for a bit of a shelterd 3 months.. :-S

Well thanks alot for all the comments, all i know is what i've read on their relais au chateaux site, so i'm going in knowing not very much about the place so every comment helps, thanks once again

Hi, I'm a cooking student from Montreal,QC, and am Venturing out to Chef Pierre Bertrands 1 Michelin starred "Au Moulin de la Gorce" this summer on a 3 month kitchen stage, just wondering if anyone has eatin or worked thier that would like to share some comments on what it's like and location, thanks

i was told by a chef in mtl from Nice, France that montreal is the Paris of Canada and from other cooks i've worked with migrating from TO to Montreal to work here have said the same, so i have reason to believe MTL.

i have a compititon at school tommorow, this is my menu thus far, amuse bouche Sambuca Cured striped bass, celeri,apple salad with vine ripend yellow tomato jus vinagrette or should i cure,marinade the bass in the tomato jus?and leave the sambuca out of it?>