Mediterraneo

[riboflavinjoe]

So i walked by the Med today, and saw that they have paper up in the windows... I heard that they would be closing down to renovate, but not to shut down operations... I guess that's what's going on. anyone got any inside info? when they might be re-opening? what the menu might look like when it reopens... etc?

joey

Edited March 7, 2003 by riboflavinjoe (log)

[dungeness]

yeh good observation RIBO I heard they were hiring in the kitchen ...for all positions...

[Lesley C]

I hear they're renovating. They've been planning this for quite a while. And Baila closed as well. There are all kinds of rumours flying about that group of restos right now -- nothing confirmed.

Dungeness, welcome to eGullet

[riboflavinjoe]

so baila closed? for real? it just opened a year ago (i remember because it opened on my birthday last year... happy birthday to me!)

did baila close for good, or did it just shut down to take a break like the med? i ate at baila last march, and enjoyed it quite a bit, but that was when zach and michel were there. i had a great coconut lemongrass soup, which was unfortuneately taken off the menu within weeks of opening. seems to me the menu changed on a near weekly basis or something. seemed every time i walked by, there was a new menu up...

[cook-em-all]

Mediterraneo is closed for major renovations to the hall.

A top designer from France is in charge of the new look.

A good guestimation would be 45 days of work.

They are also looking for a new Chef & brigade.

The food is supposed to stay at the same level.

[ballast_regime]

the movie of the same name remains one of my all-time faves, and, thankfully, one can rent it whenever one wishes.

iml

ballast/regime

[Lesley C]

I think it was time for that place to renovate. The decor felt tired last time I was there. I wonder who they'll find as chef? No easy these days.

They really "made" Claude Pelletier. A lot of good Montreal chefs have passed through that kitchen.

[dungeness]

Maybe the owners of Med still have the mold for the " Claude Pelletier" since they "made him".

[Lesley C]

You know, I really love it when you people take such comments so bloody seriously. Sorry, of course the owners didn't make Claude Pelletier, but I don't think anyone could deny that Claude Pelletier made his name at Mediterraneo. If you don't agree then please tell me why. Jeez.

[riboflavinjoe]

cook-em-all, do you know what zach and michel are going to be doing?...

[cook-em-all]

Joey: See Mexican in Montreal.

It should tip you off.

[davemcm]

i heard this morning jean francois vachon was the new chef........ex club des pins ex globe,ex caprice,ex intercontinental.............,to be honest i was expecting someone more exciting,for a full blown renovation that is,not that he wont do a good job ,but i thought the owners of med would be more aggressive .. thats all,claude, zack and michel are hard acts to follow...

[Lesley C]

Yet another chef gives the Intercontinenetal the boot. Has anybody eaten there recently?

[cook-em-all]

I don't think Vachon was the Chef at intercontinental-was he?

He has sure movred around a lot hasn't he.

[davemcm]

he was at intercontinental for a few months as sous or whatever,then at xmas or shortly therafter they slacked him off,is it there that they do a smoked salmon wig wam,or tee pee,or something,he should be on cook like a chef......

[eat2much]

I always ate very well when he was at Club des Pins but somehow don't see him at Mediteraneo.....

[cook-em-all]

Cook like a chef- that's harsh.

I've eaten at Pins also when he was there-it was fine.

Obviously Med & PIns are apples and oranges.

[chopper]

Hope the guy gets a better reception at Cafe Melies than in this thread, come on people, give the guy a break...

[davemcm]

yeah i geuss ,i wish him well

[Lesley C]

Cafe Melies? Wha?

I think Vachon brought Le Club des Pins to a whole new level. I ate very well there and awarded it three stars under Vachon. I wish him well at Mediterraneo. Let's just hope they increase the size of the kitchen with this renovation. I never understood how any chef could handle such high numbers with such a small kitchen.

[davemcm]

you should check out pelletiers kitchen at cub sososo small its a wonder how the food is so good....workaholic maybe....congrats

[chopper]

Melies is the local watering hole for St.Laurent kitchen folk, you need a warm welcome there.

I never thought of the kitchen at Med as being small, but where there's a will there's a way, especially on Grand-prix weekend...

[cook-em-all]

Lesley, The kitchen at Med is not that small.

The way to make it work is to be organized, prepared and properlly staffed with maniacs who don't take breaks, eat standing up, enjoy stress & heat and drink a lot of beer

[cook-em-all]

Hey Chopper,

That Grand Prix thing its big

[davemcm]

hihihihihihihi,you certainly cant start doin volume overnight,its a long slow painful road,,melies is a workinmans pub,you take your hat off there.......its a long time i havent been