guru

Maybe Newtown.

Not at all, but i'd like to find out.I probably worked with him at some point.I think he's on St-Laurent now.If that's him, he should introduce himself. He's one of the guys i admire a lot in this city! I can see his sense of humor hasn't changed.

you definately need therapy.

say what?

Actually 3 deserts are served in the degustation menu and add 3 mignardises to that. I'm sorry to hear that the goat didn't make it for you. We have heard several comments on it and are trying to get everyone happy (SPECIALLY ME).I'll be glad to serve you again and would really like to meet you next time. eGulleters have followed our opening and we will never forget that. Keep posting your comments, i will read them all and will respect them all. That'll keep us going further.

Are they closed on sundays? I've been waiting for that restaurant to open for some time. I'm willing to make a 24hour trip from Montreal just to check it out?

Of all the reviews i read about Bouley, only half of them are good.How come this restaurant is rated four stars? From what i know, restaurant critics will go twice or even three times before giving the "sacred" fourth star.Or am i completely wrong? Personnally, the meal i had there was probably the best one i had in New York but the decoration of the room is pretty arguiyable;there's a lamp on every table but the wires run all over the dining room.Doesn't what we all hear about make that last star questionnable or are we just talking food?

Hey Lesley, how do you feel about eating an undercooked cake? If i was to serve you an undercooked carrot you would probably be dissapointed and write it down in your column. So tell me where this thing got started. Are we really ready to ignore basic principles of cooking to be original? (note that i myself served the choc.cake at one moment)

270-1119

My mistake.It is on St-Viateur.

What about Cafe Olympico on Bernard.Their cafe au lait is definitely worth a mention.

i like the sound it makes when i clean that last piece of salad of my teeth!

SPOON! why not open a FORK and try something new.Spoon prices are close to what our big restaurants offer. How many restaurants of this caliber can Montreal hold considering a lot of us are going to be in business soon. This isn't Paris, we're only 2 million in town.

As i cook more and more, i realize that the food i'm making is the result of a personnal evolution. Since some of your food is considered to be daring, what percentage of the people you serve really understand what you are making(since not everybody who eats at Trio works in the food business)?

That's very sad. I sometimes imagined him(when i was working there) late at his house and falling into tears because of all the pressure he would put on himself. He would never stop talking. He seemed to have an undestructible joy. His place probably survived that long cause of that drive he (alone) had. He was so far into debts that i still wonder how he could get more money for the recent renovations. Nobody could have done it. Saulieu is even smaller than St-Etienne. The food though, was great.The Poularde Alexandre Dumaine was more than anyone can imagine and everything tasted so good so fresh. He never cheated on anything and was always ready to outdo himself in order to promote a supplier.His stuff was never new but just re-imagined, re-done. I read his family wants to continue business;the choice isn't easy at all.Phillipe Jousse is known to be doing great at Alain Chapel but i don't think they'll ever get the third star back.

You're right, i also get this feeling. You should hook up with Michline Valee of the festival. Most of the times she makes reservations for journalists specially when you want to interview the chef.I know J-P Tastet will be at Lemeac through that thing.

The jus i had was very flavorfull but the quantity of grapeseed oil could have been reduced. Now you know that i went to the Lutecia, i will be at Laurent Gras on tuesday and at L'epicier for Jordy(reservation confirmed). Lesley, do you remember the first year Trotter was at Toque!, everybody wanted a place and they told us that they where going to pick the names out of a hat.Funny how all the important people to them(and in montreal) where picked.I can see the same situation this year for Godbout.

i was there on thursday night and completely agree with you. Funny though, i had a word with a member of the brigade before the meal and he said that the experience was very bad. He said that Patterson didn't trust them at all and that the only tasks he was giving them were the ones for an apprentice.He finished by saying " i'm glad it's over tonight". That meal scored high for me and is one of the bests i've had in montreal(the best would probably be Clio at Toque! a few years ago).The duck breast was quite impressing and the simplicity of the cultivated striped bass (not loup the mer) left me speechless.

That show should be called cook like a fool or act like a fool. The chefs keep saying oh perfect, fantastic and these things only cause they saw Trotter do that on his sessions.I recently saw a program on sugar and was to the point of filling a complain to the network; the show started with two guys putting newspaper on the floor in order to make some caramel nests.How many chefs do that? The worst part was when the clown on the show showed how to test the sugar at the hard crack stage;he refreshed his fingers in an ice bath and took some caramel from the pot (yes with his fingers) dipped the piece in the water and took a bite out of it. WOW How many of us do that? I was explained that technique in school but the teachers said it was too dangerous and that we had great thermometers to work with. My big concern is that the food network is not only watched by professionnals and that a home cook could really hurt himself. I'd never try that.

Yeah! I was waiting for someone to mention Olive et Gourmando. For those who are used to sourdough bread and acidic tastes, that place is a must. In the summer they make a blue corn bread that is just fantastic(Though my favorite place is le Passe-Partout). On my last visit to New York, i stopped by saratoga and had the pleasure of going to Mrs.London(by a complete coincidence).They really are doing great stuff there by i found it a little expensive(unless my canadian dollard was killing me).

I will still be at Lemeac until the end of february. As for replacement, nobody as been named but there will be another chef de cuisine(mr. Bastien has so much going on in the other places). Les Chèvres's primarly focus will be on vegetables though some meats will be served; one on the menu and others on daily specials.We will try to work with the best quality available and ultimately organic meats/local.There will also be fish every night. The first part of the menu(apps.)will be based on what i call Études of a product or a theme for example for beets you might have a Chioggia beet and apple terrine in a borsht jelly with beet juice and cider vinaigrette. The second part(mains) will be compositions so we will see how the vegs. interact when together. It is important to say that if a mushroom ragoût needs some duck jus to be at its best, then it will added and said. Need i tell you that i am so thrilled and that i feel like i am returning to what i was doing before. Hope you like it.

How long do diners take to get through the Tour de force menu? and how much time do you allow between courses.

HI everyone, people on this site know me as GURU but my real name is STELIO PEROMBELON and i've been cooking in Montreal for a while. I've been working for LEMEAC for the past two years(though the place has been opened since november 2001). I was the chef at LES CAPICES DE NICOLAS from 1999 to 2001 and had worked with NICOLAS JONGLEUX himself before that. I am very proud to announce that "I" will be the chef and a partner of PATRICE DEMERS and mr. CLAUDE BEAUSOLEIL in the LES CHÈVRES adventure. I`m sure that some of you are not surprised for a lot of rumors have been circulating about my move from LEMEAC.Lesley had guessed right by saying that the future chef had his name mispelled in a recent restaurant guide (voir). Montreal has become a great food city and i think that people are more and more conscious about what they eat. This project is right on time.