Vinfidel

o&g is great on th i went to pop a few times but it is a bit dead cavalli is red hot but food sucks

GREAT FOOD is a tough concept for a 5* resto i dont think it is GREAT not like ducasse or le bernardin or french laundry i have never had great food there except once an amazing lamb that was incredible but nothing more than a small bite for GREAT FOOD go to club chasse like toque you will be going to scwartz after

hmm... objective journalist or opinionated food critic

if you didnt like the OLD toque i have no hope you will like the new one snobby 100x more than before big empty dead cold dining room food portions tiny and expensive wine list is crazy expensive

same original meaning now in quebecker it means where do you go for drinks after work usually on a thursday but in the summer it can be all week

tom you are not alone with the toque criticism some people do not like the emperor revealed to be naked all chefs go through a dark period maybe this is one for normand. the new toque is one of a few high end restos in montreal that have the right cutlery and glasses and plates and linens and decor to be 5*

tom the issue here is that again like always some die hard montrealais are getting angry that there are people spending so much money on olive oil and calling them stupid and wasteful and crazy the funny thing is that many of the food and wine lovers i know are not rich but they will save their money for a year to buy one bottle of latour and enjoy every minute of it. should we condem them no i think we should be happy because they are happy. some people can afford to drink latour only as a chaser to clear the palate for the petrus and for these people we cannot condem them only be happy for their good fortune from her colums we can see that lesley is already a big spender for food even tho it is her professional to do it so maybe it is just the case that she doesnt like the xtreme spending that manni represents i think we should do an event so that everyone can taste this olive oil for only a small fee to cover the costs. like that we can all learn if it is 'worth it' or not without a big brouhaha about the price and money. i will be very happy to contribute some fine wines to this event. what do you say

i can agree somewhat with vanilla extract if it is real vanilla extract not the chemicals sold in the supermarkets these days real vanilla extract is also getting very expensive it is true that real vanilla bean can become too expensive if you regulrly enjoy baked tastys

oliver oil to answer you original question the best chocolate you can afford is the best for all chocolate desserts by this i mean real chocolte not the fake stuff better to support the producers of real stuff than mass producers of junk. to me, bakers is as bad as chipits, MUCH MORE WORSER than ChipsAhoy! in the US which is in fact tasty. bakers is really bland. for the best desserts stick to the good brands there are so many but the most famous if valhorna if you find a good source for not expensive please let us know there was an internet site here in montreal to sell bulk but i lost the link

ok depends on what kind of brownies you are used to. i admit that traditional american brownies are made with supermarket grade materials, nothing gourmet and these may taste close to hoime. so maybe a valhrona brownie is not as much appreciated over a baker's brownie. but if we forget brownies for a moment you cannot compare bakers to valhrona. there is no depth to bakers only a cheap chocolate taste not even as good as candy bars artifical vanilla extract is not excusable. shame on you! do you also replace real eggs in your baking with powdered eggs or milk with powdered milk so? this makes it bad? to me that is good news. hersheys is a great company committed to making tasty chocolate products. if scharfen berger is going to be the jewel of their crown, good for them. ghiaradelli is also a big producer, commercial, but also great chocolate. to make great food you need great ingredients. for halloween trick or treat ok maybe you can use fake vanilla esence and bakers franken-chocolate but this is not the real deal.

lesley, you must not like your guests if you serve them bakers this is not chocolate i cannot believe you would roccmend this when u are a pastry chef! valhrona or scarffen berger is the best olive oil king you can get valhrona at olive & gourmando and from the nice guys at les doucers du marche at atwater it can be expensive here, like everything else good in this city

Food (3 courses/per person) $60- 70.00 Wine( 1/3-1/2 bottle per person) $ 20.00 Drink $ 10.00 Water $ 3.00 Tax and Tip $15.00 +$15.00= $ 123.00 to $133.00. This is with a lower end wine, of course you could splurge. ← ok i did not realize u include tax and tip like jf said oysters and lobsters and scallops are not cheap sorry u did not like it there hope that you will go back

maybe the general bad tourist market is hurting also i feel that since the 2 years i left here the quality of the ingredients are getting worse and more expensive jean tolan marche is bigger but not as good as before i find maybe i am wrong lesley, in your opinion what are the best restos in montreal at this time, both for haute gastronomie and casual good dining

how did you arrive at the $125 per person price? from your 'review' i guess there was 3 of you so your dinner was $375 for 3 persons inluding wines i guesss assuming $20 per appetizer, $30 per main, and $10 for dessert, that still leaves a lot unexplained how did u arrive at this price?

toto this is a great idea maybe combine with onion soup for the cold weather coming soon i hope your charity efforts is success, this is a great thing you do, make people happy from the nice food and happy from the benevloence

all you people that say the prices are not cheap, onionbreath + bigorre what is cheap for you? this is not mcdo or buffet maharaja or peelpub spaghetti $0.99 this is not one but twoof the best chef in the city and also a famous oyster champion for veryreasonable priced food i think onionbreath was in a bad mood that night (drink more wine to be happy next time) or maybe you are another person in montreal that wants to get something more than what they paid and then complain about it after in time i think these guys will have a classic like l'express but more montreal not montreal pretending to be paris now we are seeing a trend where great cooks in montreal are trying something new on their own smaller more personal, not trying to compete with new york or toronto or really bigger cities. joe beef is reflecting montreal and i hope it is new classic. we are luck to have even 2 good restos opening new each year, in my old home of new york there is 2 for each day of the weekend, but here we have a chance to make somehting unique and small and special like montreal

mythos food is good music is bouzouki or go eat at milos and then go to karaoka after it makes more sense finding a good restaurant with singing and dance is like going to the lunch buffet at club super sexe and expecting foie gras

humbug

daniel the holiday here is nowhere near as big as in the US. it doesn't have the same historical background and veritas as in the us

i have to admit that the serivce at CC&P is not always perfect. It is perfect when Hubert is doing it but this cannot be expected and yes if you have a big appetite the place can leavey ou hungry. even the 'hot and solid' meal which is described as big for me is never enough. i could eeasily eat 2 apps and 2 mains

since i was too lazy to go to the marche i am stuck now with no turkey, poussin, hens, or anything bigger than quails. so quails it is i will be making them stuffed todayand glazed with porto glaze. stuffing is chestnuts + chicken livers + onions + some left over walnut-raising bread from o&g. i pan roast them with a bit of porto and some duck stock (technically braising), served with roasted shitakke and red potatos. have never made this with quails but hope it will be ok for anyone else that is late there are no more winged things left except quails and chickens

this got me thinking - what is the best place for gyoza in montreal i love the greasy pan fried pot stickers maybe not so authentic but so tasty! yummmm

do you follow that with an irish coffee and beer with your wheaties? i will check it out did not know about quebec cassis

I hate to speak for all MTL reviewers here but that rarely happens anymore. Dining-out budgets aren't getting any bigger and most of the reviewers are freelancers. More time spent on the job doesn't mean more money. So the idea of the three-visit review is just dying out -- a shame but there it is, a matter of economics. ← this is very sad and again goes back to the issue of this being a city that is best on a budget since the media cannot afford to promote the city best since the dynamic is changing too fast i read your sad review of i sense in the paper today i ate there 3x so far 1 was terrible 1 was soso 1 was great. i agree with the oversalting it reminds me of an old place on st laurent called BAILA that was like eating in a salt factory, i d o not agree about the clamari i think they were excellent i hope that lesley you will start your own web site of independent food review like a blog. this i think is the future for this city since our local newspapers cannot do justice to the food scene which is very dynamic and if they pay you per word there is no motivatin to go to a resto many times before a review the saving grace is the gazette website needs a subscription so i think most turists will be coming here to get a review insttead of the newspaper

awards need to be given for montreal restos that stay open 7 days a week wow i dont know how they do it