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Terraces


Lesley C
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I think you are right Lesile, Les Rampart does a brisk fireworks business, but honesly, the terrace is bland and boring. The two times I went there it was too windy to enjoy myself.

I did notice that the tent at Bice seems larger than usual. Perhaps it was a seasonal plan hoping for warmer weather in April / May.

S in Old Montreal makes use of the Saint Sulpice hotel's courtyard. Very Paris, but very isolated from the waitstaff. Effects service levels.

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Place Milton has a very nice terrace, vine covered, beautiful view of the alley, and one of the best cheap breakfasts in town. Service is excellent if you have the good fortune to be served by Solange, who can not only single handedly serve the entire restaurant full of whiney Mcgill students, but can also undo a really stuck zipper on last night's party-dress.

I look forward to the terrace of Resevoir. Did I mention what a fantastic brunch is being served there? Fantastic!! And very fine beers to boot.

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I hear Lychee makes a mean "square of lamb" and something else with "sort of grape"...

You must be talking about the soft of grape vinaigrette. Also, wouldn't the square of lamb be more appropriate on cube's menu?

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La "Moulerie" on Bernard as a terrasse.

It is a bit "m`as tu vu?" and is very close from the sidewalk, but if you like muscels ( is this how you write it?)

Part of it is sunny, the other part has shade.

Mimijun

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Wow, so true, The Moulerie, major people-watching site. Cafe Cherrier is much the same.

I compiled a list of about 17 great terraces for a short column this week. Thanks for all the suggestions. I've added seat numbers to my story if anyone's interested.

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Is the communal table outside Toqué! used for food service or is it reserved for other purposes (Drinks before, or after dinner and so on...) ?

It was designed as a place to slurp your oyster while waiting for a table. Very charming little area

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I had this very argument last week, I believe that salted butter may overshadow the subtelty of a great bread... The census is that the butter is usually unsalted but I always crave it when I realise it is salted.

Reguarding Voir, the lady before might have been just a temp (pigiste) because of Beauchemin's departure. He had just entered new job functions today at la Presse, he will comment in the Actuel section about food and style (as in the past done by many including Mr. Martha Stewart himself, Ricardo...)

The coincidence is that Beauchemin's firts spread is on SALT... how ironic is that !

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Wait, is Beauchemin now doing the food for the actuel section or taking over the restaurant reviews on Fridays?

I just read that salt piece. I would not agree about salting a slice of apple or pear pie. :wacko:

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Hi Lesley. Had lunch at Rosalie today, nice terrace indeed. Surrounded by Ferraris (two), BMWs and Benz. Tab was in tempo.

Eventhough the food at Rosalie is indeed way above, the terrace at Boris Bistro is quite cool and sligthly less expensive.

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Lesley, sorry for the wait on the reply (been busy like a crazy fool in the garden). But yeah, I believe Beauchemin will be basically the food specialist of Actuel section. This contains some review of restaurants but presented in a much more liberal way than what Kayler does. I am not certain if this stops the affiliation with Voir... I believe those small star reviews in la presse (the ones not done by Kayler) may be a spin of the Voir Resto guide... but I may be wrong. Did anyone know that the Voir Resto guide asks for a ristourne to have a restaurant reviewed ? Sounds kind of odd to me.

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I checked out my handy French-English dictionary which says "to repay, return". Methinks that it is the type of deal where the critic dines for free in exchange for the review. Small free "newspapers" often do this because they don't have the money to pay for fancy meals...

I have heard some magazine types talk about "publi-reportage" wherein a merchant pays for ad but gets a write-up as well. In other words it gives the impression that the write up is based on merit rather than advertising revenues.

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