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Posts posted by Patrice

  1. A lot of great things have been written and I have to agree with Steve. Maybe it's different in the States but here, in Montreal, it's quite impossible for someone with experience to find a good job as a pastry chef in a restaurant. Most restaurants aren't able to give them more than 12$/hour (canadian...). Most restaurant hire someone who has just finish pastry school or they don't even have someone doing pastry and the garde-manger is doing them.

    I had tha chance of ''creating'' my job and having my own restaurant even if I'm only a pastry chef...

    For my take on pastry school, I really think the master classes at the FPS are good. The only one I went I few months ago ( with Albert Adria) was very well organize and worth the trip.

  2. I completly agree with you Ace. Nobody should be allow to experiment; it's dangerous. No other desserts than crème brûlée should be serve in restaurants. Restaurant that don't serve steak should have a penalty. Chef using foams and jelly should be put in jail... :hmmm:

  3. Thanks Michael for sharing this ''first draft'' of ideas you had for that special event. I would have love to taste both of your creations. I'm really thinking about your trout roe idea and at the same time I can taste it in my mind and I'm sure it would have been perfect.

    Are you going to go futher with some of these ideas? Is it possible for you to serve some of these ''desserts'' at Tribute?

  4. We came from Montreal only to dine at WD-50 this past monday. We had an incredible 10 courses degustation menu. Everything was great. The desserts were maybe the best I ever had in NYC.

  5. About a year and a half ago, I went to Senses Bakery and I had dinner at their restaurant. At that time, the executive pastry chefs were Bruno Feldeisen and Thomas Haas. I know that Thomas has quited and he's now pastry chef at diva in Vancouver. The meal I had was very good, very creative food, well cooked and good desserts.

  6. Lesley-The degustion of desserts we offer is the same that is included in our regular degustation menu: one pre-dessert, one dessert with fruits, one with chocolate and some mignardises to finish. Yesterday evening degustation: Goat milk tapioca with strawberrie sorbet and some basil, Rhubarb clafoutis with rhubarb sorbet and cardamom flavoured yogourt, Jivara chocolate cream with pecans, bananas and truffled milk froth. To finish: chocolate financier, pineapple pâte de fruit and some small sablés with mascarpone and a baie d'amélanchier.

    On the other hand, we are always willing to prepare a special degustation of desserts with any number of desserts you are willing to try...

  7. For now, the wine list is 98% French (we have 1 Californian wine) but, in the next weeks wine from other countries will be added to our cellar.

    That you for your visit Calgarymarmitons!

    It's always great to serve E-Gulleters.

    The desserts you had last night:

    -Avocado and lime juice purée with coconut milk mousse.

    -Jivara chocolate cream with truffled milk mousse, bananas, roasted pecans and Maldon salt.

    -Mignardise: grapefruit pâte de fruit, lemon and black pepper macaron, almond and raisin cake.

  8. Tonight ( April 14th) Les Chèvres are finally opening!!!

    We will be open for customers on wednesday ( April 16th). For a week and a half, we will be open for dinner only and, after, we will be open 6 nights and 5 days. ( close for lunch on saturday and sunday all day).

  9. Thank you guys :wub:

    I'm very happy to hear that things are moving in Montreal. It's always good to have more restaurant who are trying to raise the level of quality. For every good restaurant that is opening, maybe a bad one is closing...

    I can't wait to take a look at all the new projects in Montreal: La Brunoise, Med, ''the new italian restaurant at the place where La Maîtresse was'', Hôtel Godin...

    2 of my favorites restaurant have opened in the last year and a half: Rosalie and Le Pied de Cochon. I hope we will see more and more restaurants of this caliber in Montreal.

  10. The recipe I use is from El Bulli 1998-2002

    Pâte de Fruits Transparent Al Safrà:

    500g water

    1g safran

    50g sugar

    15g pectine NH

    150g glucose

    150g trimoline

    1000g sugar

    15g citric acid

    In this recipe, they use water wich is infused with safran

    I had some very good results by using fruit juice instead of the water. I did some yesterday with clementine juice :rolleyes:

    -Mix the pectine with the 50g of sugar

    -Heat the juice until it reach 40C and then add the mix of pectin and sugar

    -Add gradualy glucose, trimoline and the 1000g of sugar

    -Cook until it reach 106C and then add the citric acid

    -Poured in a container and let set.

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