bella simone

Check out atelier: www.atelierrestaurant.ca http://www.canada.com/ottawacitizen/featur...f0-6a4831e139d2

http://www.ottawacitizen.com/Life/Perfect+...0321/story.html Review of Atelier from the the Ottawa Citizen Newspaper.

I forgot to mention how quickly they work as well. We can boil water way faster than on a gas stove. They are just overall wonderful:)

Other than space, what do you like about cooking with induction surfaces? Do you find it better or more responsive than gas? ← We do find induction to be better than gas, for several reasons. One is that it is more efficient. Induction uses less energy, and the energy used is properly directed. The heat goes directly into the pan or pot. Another reason is precision. Say, of example I am cooking sugar and I want it to reach 250 degrees. I can set the burner to go to that temperature. It will show the temperature climbing and stop when it reaches the degree of heat I want. The space thing is of course another reason, as you mentioned. During the day when we are prepping for dinner, we may not need 4 burners. So we simply take one away, and we have room for other fun toys, such as the thermomix or a pressure cooker. Sarah Allen Chef De Cuisine Atelier Restaurant

Atelier is located at 540 Rochester Street, near little Italy. On our website (www.atelierrestaurant.ca) you can find more information on Marc and his staff in the Team section. Sarah Allen Chef de Cuisine Atelier Restaurant

Chef, I am deeply saddened by the news of your illness. But if anyone can beat this, I believe it is you. Although I dont personally know you, I believe you are a man capable of doing anything he sets his mind to. You have done incredible things in your life and the culinary world owes you a big thank you. Please get well soon. My thoughts are with you. Chef Sarah

Force feeding is not the only way to produce foie gras. Ethical foie does exist, though it's seasonal and expensive. The fact remains that commercial foie is almost entirely produced via gavage. There's plenty of evidence that this can be done humanely, but people tend to anthropomorphize the ducks and geese. You can argue that a duck's esophagus is cartilaginous and isn't harmed by the feeding tube, but the practice just looks awful, and that's the problem. ← I was told by the company we recieved our foie from that it is the only way. But I do know that ducks/geese have been known to overeat before migration. Is this ethical foie gras based off this? As far as I know it is not available in canada where I live. I would never refuse to eat at a restaurant that served foie gras. It is their choice. But I would be more likely to go to, and more interested in a restaurant that didnt serve it. I am currently involved in a debate about ethical foods on another site. It is so refreshing that everyone here is so mature about the subject. Also, I dont think all of the trouble lies in the feeding tube itself. What about how it feels for the animals to have such enlarged livers?

The foie gras ban has been implemented in many places all over the world already. Really, it may only be a matter of time before it reaches your city. Recently the restaurant I work for took foie gras of the menu. My chef loves foie gras, but after careful considerition decided to remove it. We serve free range eggs, local produce, animals frm farms that we have personaly visited. Foie gras no longer fit into the picture. And this is the bottom line: Force feeding is the ONLY way to get foie gras. There is no alternative, like the way you can get free range chickens. With all the great foods and animals we have to eat in this world, I think we can let this one go. I think we should let this one go. I believe it is in our nature to eat meat. I believe it is our right. But I think we are ignorant if we dont look at where our food is coming from and at what cost.