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BonVivant

BonVivant

Lunch at the same restaurant 2 days in a row. Eating here is like at a friend's, who is a good cook (I'd imagine). It's not only about the food, but also the attitude, the philosophy, the house cured charcuterie (which they do all themselves, btw), and the interesting conversations between me and the owners. When I showed up the next day their eyes lit up at once, "you came back". This time we talked a lot more, mostly me answering their "burning questions". Their curiosity was growing faster with each and every of my response. Anyhow, this is the restaurant. Relaxed, informal and utterly unpretencious.

 

House made charcuterie and Quebecois cheeses.

duFZwpt.jpg

 

They even has microbrewed beer on tap for me. Didn't expect that. I would have happily ordered wine otherwise.

3cFzU6O.jpg

 

J4NuBtz.jpg

 

The menu is very small (5 mains) which the cook goes through each item explaining what is what. When he brought me the offal stew he picked up each piece and told me what they were and from which animal. The bits are from rabbit, chicken and duck.

rZMruIK.jpg

 

About 4 pairs of the above in total.

H7Oaun6.jpg

 

Tasted like some fresh water fish. He said he didn't know the English name (of the fish).

dya8ZJW.jpg

 

Butcher working practically next to my table.

RzAwHBG.jpg

 

Oink oink...

YFJSf26.jpg

 

Dining room. These are all the tables.

kJdb7ah.jpg

 

Old oven behind my table.

FrWbmv0.jpg

 

Where he keeps the booze

zd7ulai.jpg

 

The cook's rig.

10pBPch.jpg

 

Fridge full of their own charcuterie and cheeses from all over Quebec province.

Kv0zuev.jpg

 

------------

The next day now. It only occurred to me today that between 2pm and 6pm food was not served but both times they didn't mind cooking for me! I arrive shortly after 2pm.

 

I said I would like some salad without creamy dressing. He made this.

Clptv5R.jpg

 

Same as yesterday but I didn't mind. I do not say no gratin dauphinois.

YDgP1Vp.jpg

 

S0OaXUU.jpg

 

Beef and 2 or 3 kinds of mushrooms in red wine sauce.

Dpa4iBH.jpg

 

One of the restaurant's specialities.

JKcGOIN.jpg

 

I've never had blood sausage this good and perfectly cooked.

s1qlrqm.jpg

 

------

I'm now in Montreal, just arrived today. After 6 days in Quebec City Montreal is too big, too noisy and gritty. I am wondering about the quality of life in this city. It has many of those big cities' problems.

 

Last photos from Quebec City:

ZmO8U7b.jpg

 

Montmorency waterfall in focus

hkF3VUK.jpg

 

BonVivant

BonVivant

Lunch at the same restaurant 2 days in a row. Eating here is like at a friend's, who is a good cook (I'd imagine). It's not only about the food, but also the attitude, the philosophy, the house cured charcuterie (which they do all themselves, btw), and the interesting conversations between me and the owners. When I showed up the next day their eyes lit up at once, "you came back". This time we talked a lot more, mostly me answering their "burning questions". Their curiosity was growing faster with each and every of my response. Anyhow, this is the restaurant. Relaxed, informal and utterly unpretencious.

 

House made charcuterie and Quebecois cheeses.

duFZwpt.jpg

 

They even has microbrewed beer on tap for me. Didn't expect that. I would have happily ordered wine otherwise.

3cFzU6O.jpg

 

J4NuBtz.jpg

 

The menu is very small (5 mains) which the cook goes through each item explaining what is what. When he brought me the offal stew he picked up each piece and told me what they were and from which animal. The bits are from rabbit, chicken and duck.

rZMruIK.jpg

 

About 4 pairs of the above in total.

H7Oaun6.jpg

 

Tasted like some fresh water fish. He said he didn't know the English name (of the fish).

dya8ZJW.jpg

 

Butcher working practically next to my table.

RzAwHBG.jpg

 

Oink oink...

YFJSf26.jpg

 

Dining room. These are all the tables.

kJdb7ah.jpg

 

Old oven behind my table.

FrWbmv0.jpg

 

Where he keeps the booze

zd7ulai.jpg

 

The cook's rig.

10pBPch.jpg

 

Fridge full of their own charcuterie and cheeses from all over Quebec province.

Kv0zuev.jpg

 

------------

The next day now. It only occurred to me that between 2pm and 6pm food was not served but both times they didn't mind cooking for me! I arrive shortly after 2pm.

 

I said I would like some salad without creamy dressing. He made this.

Clptv5R.jpg

 

Same as yesterday but I didn't mind. I do not say no gratin dauphinois.

YDgP1Vp.jpg

 

S0OaXUU.jpg

 

Beef and 2 or 3 kinds of mushrooms in red wine sauce.

Dpa4iBH.jpg

 

One of the restaurant's specialities.

JKcGOIN.jpg

 

I've never had blood sausage this good and perfectly cooked.

s1qlrqm.jpg

 

------

I'm now in Montreal, just arrived today. After 6 days in Quebec City Montreal is too big, too noisy and gritty. I am wondering about the quality of life in this city. It has many of those big cities' problems.

 

Last photos from Quebec City:

ZmO8U7b.jpg

 

Montmorency waterfall in focus

hkF3VUK.jpg

 

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