Lesley C

I agree. That steak shot is the ugliest Gourmet cover ever, especially the subscription version where there's no copy on the page to hide the picture. The colours are poor, the styling is terrible. It looks like a mistake. The old Gourmets had fabulous photos. In fact, I think I keep the old issues just for the dreamy covers. I can't think of one old cover as unappealing as that sad and sorry steak.

And she has a book called French Tarts that's also excellent. Oh and she has written a book with Ducasse that I also use from time to time, a real beauty!

The toughest review I ever wrote was one dropping APdC to two stars last summer. My meal there was a disaster and I walked away beyond disappointed. I know Picard can pull out all the stops and produce some incredible food. But that just isn't happening consistently any more. I don't send friends there because most of the ones I sent in the past had a bad experience. The place is just too damn busy. Hopefully, these are just growing pains, and the restaurant will buckle down and produce some great food again. I mean, even the pouding chomeur is lacking, and it used to be quite wonderful. Let's keep our fingers crossed.

What about penne carbonara with asparagus! Oh, wait, this is the pastry forum.

Pesce. I heard it was more than just sushi. I even think I looked at the menu. Funny. Can't remember a thing.

The APD sugar pie is quite good and really pecan pie if often just sugar pie with pecans. Maybe they add a bit of dark corn syrup or food colouring.

Au Pain Doré. Next...

Apparently the new fish place next to RAZA is owned by the Escale people.

I usually dislike those kind of cakes but I just burst into a huge smile looking at your post. That cake is just beautiful (and dare i say cute). I have made hundreds of wedding cakes but I would never have the patience -- or TALENT -- to make a cake like that. To get the structure, the colours and the balance right you really have to be an artist. BRAVO! -- And I bet it tasted great as well. I'm going back to look at it again. Just to cheer me up.

Mucho fancy

I think Decca 77 refers to the address, which is 1077 Drummond (the owner -- Tom Nacos -- is Greek). The web site will be www.decca77.com. Haven't seen the wine list but i have the menu right in front of me. Just to give you an idea of the style of cuisine... A la carte: Starters - Roasted beets with goat's cheese, salted pecans and orange oil $12 Venison tataki with radish salad and marinated shiitake $15 Skate and oven-dried tomato terrine $13 Foie gras au torchon, banyuls vinegar and pickled white turnip $20 Mains - Grilled beef strip pont-neuf potatoes herb salad and beef jus $35 roasted guinea hen with mixed cereals roasted carrots, swiss chard, honey and pecan froth $32 tagliatelle with roasted fennel sausage, arugula and parmesan $24 Cheese tasting plates $15-$18 and six desserts at $10 Actually, the $25 prix fixe looks more interesting

They just had their opening cocktail party on Monday night so reports may be a bit premature. Saw the menu, looks very nice. There's a three-course $25 lunch menu that looks delicious and talk about a deal. I'm extremely excited about the cocktail menu, which was my favourite thing about Lumiere. I'll have to head over there and sample them all!

This just in from the PR people: The name Junichi Ikematsu may escape you, but memories of his exquisite cuisine as executive Chef for Soto restaurants linger on. Soto is no more. Juni is therefore most excited to announce the opening of his new restaurant Jun i located in the former premises of Club des Pins on the very epicurean Laurier Street. His constant quest for new culinary orientations has given us a cornucopia of tastes. It is mostly Japanese, with a wink to the French. The décor is a mix of Japanese minimalism and joie de vivre Québec style. Designer Jean-Pierre Viau’s warm colours and unusual décor captivate. Menu prices are on a friendly scale. It is definitely a place to discover.

Thing is, we Montrealers are so tired of hearing everyone shit all over our city, saying all the business and rich people left for Toronto bla, bla, bla. So it's nice to cut us some slack for the things we do well. And yes, there is an interesting restaurant scene here and some pretty amazing chefs, and a load of interesting up-and-comers who can actually scrape together enough money to open their own places. What Montreal fails miserably at is the slick, professional restaurant. We have all these 40 seat restaurants with good food but we really lack solid professional restaurants where everything is impressive and has food to match. Here everyone is always cutting back on the stemware, the plates and cutlery, the decor and often the staff. The food is usually the strongest element of a Montreal dining experience. As for the rest, I do agree Toronto and Vancouver have us whipped. Whatever...

From an interview I did with Fennie last year when he was in town for the High Lights Festival: “I love Montreal,” says Feenie, “If you ask me, Quebec and Montreal have Canada’s best products. The chefs are equally talented. But at the top level the difference between us is who can get their hands on the best ingredients. And Quebeckers not only have the best products, they have the most consistent as well.” Of course, Feenie also champions B.C.’s unique foodstuffs. For the Montreal event, he’ll be serving sablefish, sea urchin, sockeye salmon and duck, as well as beets, butternut squash, and Okanogan apples and pears. Quebec ingredients will also play a role in the lineup, as they do at Lumière, which he describes as a Canadian restaurant. “I start with the best from my area, then search outside. For instance, when it comes to cheese, my choice in B.C. is limited to a dozen varieties. In Quebec, I can chose from close to three hundred.” Besides cheese, Feenie’s Quebec favourites include deer, foie gras, vegetables of local organic farmer Pierre-Andre Daignault, and fish from Poissonnerie La Mer. “People associate the West Coast with great fish and seafood,” says Feenie. “But in the winter, when I can only get sablefish at home, I can get excellent seafood in Montreal from La Mer.” Feenie’s trip to Montreal will include visits to his favourite suppliers as well as dinner at Toque! to check out the new digs of friend Normand Laprise. “I’m coming with my restaurant chef Montrealer Marc-Andre Choquette, and we’re both excited about our trip.”

Hey Jamie, Ask Rob Feenie where he gets his vegetables and his fish in the winter, and his foie gras and cheese all year long. Then ask him where his last two chef de cuisines are from. Then ask him what city he thinks is the most exciting restaurant destination in Canada. Chances are he'll have the same answer for all the above questions. I'll give you a hint: it isn't Toronto.

Is a good restaurant a matter of money? No way. Montreal has homegrown talent, superb locally produced ingredients, an excellent hotel/cooking school, signature dishes, and plenty of young chefs opening wild and wonderful restaurants. Can you even name one up-and-comer in TO. Think not. It's all Mark McEwan, Jamie Kennedy and Susur, Susur, Susur. Don't even get me started on those Rubino brothers! You want million dollar restaurants that serve the same high-end food you'll find in any major city, head to TO. You want Asian food, no question, head to TO. You want something unique, head to MTL. End of story. (and, hey, I didn't even touch on the whole Montreal sommelier scene)

Sorry, rules are rules. If everyone just posted anything they like on any part of the site this board would be chaos. Also, get out there and explore. There's a lot more to eGullet than the Montreal board.

Nougat de Montelimar has to be dried out. After you've poured in the sugar, beat with a paddle in the mixmaster and heat it with a blowtorch (on the sides of the bowl). It will thicken, fluff up, and dry out.

Look, the original question was NOT Montreal related. It morphed into that but the original post should -- as francois said -- be open to a wider audience (actually, I think this exact subject has already been discussed elsewhere). BTW, there have been several complaints about these off-topic posts, so could we please stay local. Thanks.

OK, forum host speaking here: This board is ONLY for Montreal related topics. Please DO NOT post anything in this section of the site that does not relate DIRECTLY to Montreal, Quebec of Eastern Canada. Got it? This topic belongs in General Food Topics. Thanks

OK, forum host speaking here: This board is ONLY for Montreal related topics. Please DO NOT post anything in this section of the site that does not relate DIRECTLY to Montreal, Quebec of Eastern Canada. Got it? This topic belongs in the cooking board. Thanks

My guess there would be Les Chenets. Also, just heard Desjardins is closed. You can hear lobsters breathing heavy sighs from miles away.

Wow, great news. I adore this restaurant because it downplays the fine dining experience so brilliantly, yet everything that counts is in place.

That's the norm though isn't it? They have a restaurant liquor license, not a bar license.