It's Montreal restaurant week time again – that magical part of the year when a week is defined as 11 days (Oct. 29 to Nov. 8, 2015).* All the better for us, since that means four more days of prix fixe menus at some of Montreal's top restaurants. Most restaurants give two … [Read more...] about MTL a Table and the Best Restaurants for Dinner, Lunch and Brunch
laloux
My MTL à Table / Taste MTL Interview on CBC Homerun
I was invited onto CBC Radio's Homerun in Montreal yesterday to talk with host Sue Smith about MTL à Table (Taste MTL for the anglophones), the city's 11-day restaurant week. Host Sue Smith and I talked about where to get the best deals, the merits of dessert and the wonders of … [Read more...] about My MTL à Table / Taste MTL Interview on CBC Homerun
Inside Gaspésie Sauvage: Wild and Foraged Mushrooms, Berries and Herbs in Eastern Quebec
Have you ever walked into a broom closet filled with $20,000 worth of lobster and chanterelle mushrooms? Maybe I should instead ask, "Have you ever almost had a heart attack?" Both happened to me at Gaspésie Sauvage, a farm in Eastern Quebec that sells wild berries, … [Read more...] about Inside Gaspésie Sauvage: Wild and Foraged Mushrooms, Berries and Herbs in Eastern Quebec
My Article on Société-Orignal on Fine Dining Lovers: Ice Plant, Marshmallow root, and Local Caviar That’s Good Enough for Boulud
I'm on FineDiningLovers this week with my article on Montreal's Société-Orignal. Learn about what Montreal's Laloux restaurant does with ice plant, Europea does with cloudberries, and Toronto's Buca does with immature elderberries. And what doesn't go with sustainable, local … [Read more...] about My Article on Société-Orignal on Fine Dining Lovers: Ice Plant, Marshmallow root, and Local Caviar That’s Good Enough for Boulud
Laloux: My New Favourite Montreal Bistro
In a city that does bistro well, Laloux is a whole lot more than duck confit. Bistro: well-priced, quickly-plated French food in a small neighbourhood establishment. Things are usually slow-cooked or quick seared: tender lamb shank, duck confit, steak-frites, probably some kind … [Read more...] about Laloux: My New Favourite Montreal Bistro