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I read that too. I think the only problem here seems to be the bistro moniker... Hot review for sure...

But of course, there is a reason why a milk farm averages about 100 cows or less, or why tons of milk is dumped weekly to secure quota level (think of it as the OPEP of milk). Believe me when I say that the milk lobby is no were close on the same team as the artisan cheese producers, these two groups are far away from each other and will do what they can to protect their own turf. Talk to anyone who is a member or associated with l'Union Paysanne, see what they think of l'union des producteurs agricoles and the destructive road they took in the 80's before doing a 180 degree.

Is Luc as strong minded as his famous brother ? These guys did a lot to cheese in Quebec, in return, I guess the cheese did a lot to Mailloux tax breaks. Apparently he has a wopping R and D break. So be it.

try this, the links do not alst long but I think this is it: http://www.cyberpresse.ca/actuel/article/1...04,678853.shtml

here's an interesting one for fall. http://www.cyberpresse.ca/dossiers_a/05200...04,679704.shtml Did you read the duck confit reference article in la presse last week ? You should...

As someone who is close to organic farmers, everyone knows we hardly had any organic apples last year, now imagine dealing with milk... then goat milk... then the fact that you can't keep them pregnant 24-7, not withstanding even all the feed control, the size of stalls, etc... People think it's easy to work true pure produce... Then start dealing with the ecocert inspection and the ag canada approuval...

These evenings are hot, peole should run not walk... the vibe is perfect and the food is EXCELLENT. Now every thursdays.

ya those are baby pack choi, a very healthy green, (I just seeded them last week in my guarden, the smaller the better). I am curious about the fried tofu myself, I have become a man of fried toffu and would like to make it. Which one do you take for that ? I have actually seen toffu sold as fried ? Does that make any sense... These babies can easily get the burn with a quick broil, blanche, add to low height creuset dish, stick in the oven cut half up, light oil. I also like to do it face down on a gastrolux stripped pan.

I always thought cannoli's were made with macarpone, I know the difference is slim but mascarpone has this grainy nutty taste not always found in ricotta.

I think this thread is interesting. However, I think it is based on the wrong question... It would be wrong to judge baker's from one country to another. As a person who very often finds himself in rural US and from French background, I would re-issue the question reguarding food culture in general or the ability to find good bread in general. I think that in general, food culture is a more entrenched social factor in France than in the US. Even Rumsfeld said it when he spoke of old world europe (hahaha). Serioulsy, bakers for bakers, there are plenty of good spots in US cities, large cities. Step away from these areas and you can get in trouble, especially in those anonymous W Mart average town. I remember vividly driving across Italy and being struck by the amazing coffee and paninis made in truck stops. I also remember driving from Montreal to Florida and be stricken by the incredible multiplications of centralised service spots on the east coast, the multiplication of bad coffee houses, donuts for lunch concept and megasize-killaCEOwithcloggedarteries chains. We've been pretty diligent in trying to flavor local products on our way down the coast, in many places in the US, there is still a huge void in food culture, I therefore second FG comments about the general awarness in Europe compared to the US. I also visit San Fran a lot, I agree that sometimes I am just repulsed at how sour one actually describes sourdoe bread. Last time I picked up something in SF, I asked the baker if it was sourdoe bread, he said yes, I said does it taste sour, he said hell ya, it's sourdoe bread... That's kind of a ridiculous statement no ? All my breads are sourdoe, not one tastes like supersour pound of sour cream doe. I also want to comment on flour. King Arthur for example, in general, US economy structure is never meant for multiple medium size players to create market segments, this does consolidate a lot of choices for flours. Just here in Montreal, I can access, three organic, rock milled flour companies, from Abanakies, to Milanaise to Moulin bleu. Not sure if this is a signature of all 1 million resident or bigger cities in the US. And again, don't get me wrong, I am totally respectfull of some great Amercan traditionnal bakers, nothing matches their will. I just find it quite odd that there is a huge separation between a regular consumer and a foodie in the US, just like general income charts, it is clear for example that lower living economies are specificaly targeted by large scale food industrials in the states, as opposed to other countries. I think this a social phenomenon that many countries cannot escape from but is hitting the US harder, expanding foodie discussions and technical awarness of gluten content sure hell comforts me as a North American but it would be somewhat of a running gag if I recognised that the average american is more aware of bagettes (insert many great foods here) than the average French (or european) for example, still it takes nothing away from great american bakers. Don't think because I speak French that I am inclined to French culture. After all, the french bagette protection label laws came into effect after a complete industrialisation of the bagette in large chains in the form of frozen doe. This is something that got to the core of French values and was reversed by a lot of work and awarness, they are as guilty in a way but the reaction was positive. Much like the raw milk march that Quebecers brought to Ottawa to save it from complete extinction with new manufacturing rules from Health Canada. BTW, the best bagels were always in Montreal, right FG ?

I was pleased with my evening A l'Os, it's not your typical BYOW place menu wise and price structure. It's pricy but if you bring a really nice expensive wine bottle that you would otherwise buy ina similar resto, then it is worth visiting. The lack of decor is not really a question of blandness, I think they could have had flame throwing waiters if they wanted... They just really seem to pay attention to sincere minimalism. My lamb shank was a winner. The service was excellent. My father went there couple of weeks ago, he goes to La Colombe a lot and is not big on trendy restos and he really liked his dinner. It's a good meat and fish spot, as far as I am concern, I'd give them my paycheck anytime before a place like Queue de Cheval for example... Another point to, their choice of ambient music is amazing, real underground.

Ya, just wanted to confirm, the Baklawa at Petit Milos are kept in small numbers at the first counter when you enter (just above the olives). They are really amazing but pricy as hell. The green olives with almonds are also pretty sublime, 8.00$CAD for a small plastic container... I brought some home on a staurday afternoon, then did some work around the house, by the time I got back to the olives, everyone had a fiest on my olives... Damn those kids ! But I digress...

Because of unfortnate timing we had baklawa back to back from Adonis and from Petit Milos. Obvioulsy, there was a price tag difference. The philo at petit milos is really really good, so any flat shaped baklawa are out of this world and the honey is clearly top notch. The best baklawa from Adonis were the stringy ones with nuts (the ones with a more weathy taste). Most but specifically the flat ones (small squares with lifted corners and pistachio in the middle) never came close to the ones of Petit Milos. There are many places in that area for pastries, I can't really think of canollis since I get mine in a cheese shop in Saint Lambert. In that area, Fous Dessert comes to mind. How about Motta pastry-bakery on Mozart just on the side of Jean Talon market, they should have a good canolli there. I think most of the other places are french pastries and chocolate shops

makes sense, many romanians learn french in school.

The dozen at Fairmount just went up 15 cents as of yesterday 3:00PM. It was a historical moment for me ! The paninis one door left are really good too, honnest price for a quick lunch. Can't remember the name of the place. I like Fairmount better because I like the chewy factor. The differences in them is really a matter of opinion, you could argue about it for the next 50 years.

Have to agree, read it this morning and thought I was still dreaming. The description seems at odds, there is mention about the classical bistro, then the description of the place itslef, the plates and the price seem to stretch the definition... However, looks like the food and plates are very well taken care of, in the past, I've never been at odds with Robert's star system. This one gets a question mark, I'll defintely have to give it a try soon.

hahaha OK people, simmer down ! Let me go back here, first of all, why on earth no one is lining up to get fresh snow crab at Falero boggles my mind. It's there go get it. Cook-em all, I am actually saying you are better off buying the wild salmon of all the choices (this is not labelled organic). But to elaborate on your question. It is simply a question of know how. Ireland is one of the largest producer and Falero probably finds it a good deal compared to Canadian. Personnaly, I know the cages in BC very often get attacked by disease, as such Falero probably has a better stock with the Irish. However, you must understand that these fish cutlures, be it in pools or right in the water in cages, still require massive pumping of waters. The waters of Ireland aren't really known for their freshness if you ask me. Lot's of sahit dumped around there. Also, they still feed the fish with an organic coloring agent. A salmon raised ina cage that cannot bottom feed or krill feed will not get a red tint. It should be almost white meat, so they add something. I'm gonna guess somekind of biological substitute. If I have a choice, I go for wild. Organic cerification is very severe in europe. Here it is less severe and I still find it quite regulated... so in europe. As carswell says, I would rather eat Atlantic but the tatse of wild is better simply because the fish actually swims, hunts instead of ripping through the constant current of recirculated water... (a comparison would be like a fresh caught lobster and a lobster from clearwater at the airport). 3- Cook em all, 95% of salmon sold in Quebec is from Chili. I kid you not, at least 95%. Salmon, is by far, the product that has degraded the most in the last 10 years. Regular commercial raised salmon is the grocest thing in the world. I have never had farm raised BC fish so I cannot comment. However, I have a friend who works for DFO in the inlet and he has seen the groceness of these cages (think of it as some kind of salmon aviary fever...). It takes 30 times more for a wild salmon to gain the weight of it's caged cousin. DFO developped a super salmon trait. They raise atlantic by the way, sometimes they get away from the cages and displace the local population. Here is a nice example: http://www.sfu.ca/dialogue/undergrad/pdfs/final-haas.pdf http://www.ufishbc.com/wild_salmon.htm Some folks might remember 3-4 years ago, 4-6 tons of salmon being crushed to bits and dumped very far off the coast of Van Island. This population had been attacked by an algal bloom that is very toxic. The only way around: Pick up the cages as fast as possible, grind down all the fish, go dump the fish pulp far away to not have it come back in the inlet. Believe me when I say that there is even a fish farm lobby in Ottawa working the proper representants. here is a nice example of propaganda, from the culinary education center... http://www.cheftalk.com/content/display.cf...36&type=article So take it for what it's worth, I'm no socialist hippie with to much facial hair, I simply like my salmon wild. Fish culture is a big deal, it's not a little enterpise,it's usually very big conglomerates who run them.

Snow crab just came in on Monday at Nouveau Falero. Arrivals are Sunday Monday (Monday is New York arrival such as Tuna) and then again on Thursday I believe. I just cooked some wild salmon this weekend. If you have to make the choice between wild alaskan and biological salmon. I suggest wild alaskan, when I asked the guy behind the counter if his biological salmon was farm raised, he said yes. I said from where, he said from Ireland. I said give me the wild stuff... The guy agreed that I made the best choice in his opinion. Raised fish is what it is, the first factor is really the water they sit in, raised fish is still massively furnished with local waters (Ireland's water aren't the nicest in the world...). The difference is really in the species, the raised biological will have a softer meat although you have to question the constant use of coloring, be it natural or not... The Alaska wild is slightly harder, that's the way I like it. Also just arrived this week: La Grosse de Matane, first runs.

My god, Rock and roll star and chef shall be noted as trashers.

Carswell, let me know what the price was. When I took out four duck confit orders, I was billed 4 full meal of duck confit. Wasn't a big deal since I basically reheated everything two days later but it did come to something like 4 x 17$. The mash potatoes were to die for.

Must be something new because the plate itslef did not have apples, it was the notable mash potatoes and selected veggies. I had one last package of confit to go last night and there is no presence of apple in there at all. I think it may be something new offered by PdC.

NOt quite sure what the theme is but looks like Olive and Gourmando is entering the 5 to 7 game starting tonight. First guest is David McMillan ! Fill us in Dave. I was just over there for lunch.

Had I seen this sooner I would have told the head waiter I bumped into yesterday at the record store.

Well ? Anyone ?

Has anyone seen the huge bust on wild game, a 200K business that apparently might have hit my pallet without anyone's consent... The only reference I have is in french but I'm sure the gazette will have a piece on it: http://www.cyberpresse.ca/actualites/artic...04,621575.shtml