cook-em-all

I saw them working today, I was wondering what it was. What is it? I hope it's good. Monkland is a busy street, not a lot of parking

Maybe i'm totally out in left field-I wonder how Stellio sees it? As far as being pissed, like I mentioned before we are disappointed, but for the amount of accolades we've received to this point it is hard to be upset. We are using it as a motivation to improve and raise the bar for our service and cuisine.

If you doubt one choice you doubt the process. I did not intend to put words in anybody's mouth-and certainly my post was not directed solely at you Lesley. My point is that by questioning the judges for one choice belittles the accomplishment of others-

I for one, am happy for Les Chevres. Especially for Stellio, Patrice and their entire team. I find it cheap to take shots at the judging. Les Chevres is well deserving of its rank and as montrealers we should support their accomplishment by not criticising the judges and/or the process. Zach

Almost all take-outs and/or deliveries ( not neccesarily at Kaizen) end up being hidden sales. i.e. non declared.

I've passed by fous desserts everyday for 3 months, everytime thinking about. I will go by this week to pick something up for the team.Thanks cheeky

sometimes I walk to the corner and get bagels and smoked salmon. I like the onion bagels ,delicious. Howcome I can't get poached eggs? Everytime I order them I know I'll be disappointed. I like to go out for breakfast, just can't find the right spot. I rather not say where it was because I,ve had the same experience in all the spots in my area. NDG needs a serious breakfast/brunch place in the same vein as Beauty's only much bigger.

I have lived in NDG for many years and I feel you can't get a decent breakfast/brunch. Just came back from a disatrous breakfast. It was the third time I have been there and sadly my last. Any suggestions?

I was fourtunate to have teachers who were in there sixties(lots of experience), unfortunately it seems now there are a lot of teachers at ITHQ because they could'nt cut it as cooks and want a Monday to Friday 9-5 job. Long live Francois Picard even if he called me Roast Beef.

Don't let the fact that you can't speak french deter you. I was not exactly fluent. Determination will be the most important attribute in your culinary career, might as well start at school. Almost all culinary terms are in french, and those terms are new for everyone. ITHQ was tremendous start for me, and I highly recommend it. If you would like more info drop by Brunoise for a drink I will be happy to share my experience with you. Zach

The best thing about Ithq are the resources. In the end you only get out of it what you put into it. School is your base. You really start to learn with your work experience. Do not waste your money on cordon bleu.

Chicken poutine from Cote-St-Luc BBq is very good ,but oh so bad.

I used to enjoy The Brown Derby in Van Horne Plaza. IT was top notch.

Great post David, that's what egullet is all about, sharing knowledge and experiences. Come check out Brunoise. I'd like to here your take on us, you obviously eat at good restaurants.

you could walk to the jazz fest from brunoise.

we have almost 30 bottles under 60 $. with more choices up to 100$, the bulk of the list in the under 60$ range. We also serve wine by the third of a bottle-250 ml format. There are are always four choices(2 red & 2 white) minimum in this format. 250 ml is enough for two people to have 3/4 of a glass each or one person to have a glass and a half. We feel this format gives the customer more flexability in their dining experience. Wine in the 250ml format is always something from our wine list.

At Brunoise we serve a sort of prix fixe. Main dishes are between 24 and 34 dollars, that includes a choice of entree and choice of dessert.

Cosmos is great if you are not into hygiene.

Cosmos is great if you are not into hygiene.

I think you are missing my point. For a lot of restos it is not about innovation it is about following the trend. I applaud the trailblazers, but I do not fault the others. There can only be so many Generals in the war( which I am not aware of, maybe Dave can give me more info )

The reason why a lot of the restaurants have the same wine lists is the reason why a lot of restos have filet mignon, saulmon, tuna, creme brulee-it sells. After all the last time I checked all these restos are businesses. People (the mass market) like what they know. That's pop culture.

I agree with Cafe Electra, but Momesso's on upper Lachine is a top notch esspresso. The sausage sub is no slouch either.

Crappy restaurants is subjective Lesley because some might say it is some of the crappiest that are doing the best. It is numbers- not enough people , too many restaurants. My name is Zach Suhl. I have worked on St.laurent in many capacities, most recentlly as Chef of Mediterranneo. I consider myself as a some sort of expert when it comes to the St.laurent scene(clients and restos). Tim Horton's works, and so would McDonalds after that I'm not sure. The concept I have pushed for with my owners is a Dean & Delucca type enterprise-high end epicerie, plats cuisiniers. Again nothing will convince me everyone can survive even with the enlarged palais de congress ( which many have been banking on).

After almost eight years on St.laurent- I believe there is no more room any more restaurants. It will be impossible for everybody to survive-impossible. I've said it before I'll say it again- Saturday night in the summer there is people for everyone but from november to may it is a tough sell on st.laurent.

California Dream has a dream kitchen. Good for you Joser.