People have a lot to say about gentrification in Montreal, especially in Parc Ex and Mile Ex, a lot of which ties in loosely to the opening of the Signé Toqué restaurant group's latest restaurant, Beau Mont. There's the Mil campus from UdeM that's expected to increase … [Read more...] about Beau Mont
toque!
Food Feature Writer at the Montreal Gazette
It's been a few months now since I took on the job of food feature writer at the Montreal Gazette. Since then, I've covered everything from the bizarre trend that is sushi fusion in the West Island to whether high-end restaurants like Toque! and Lawrence actually make more money … [Read more...] about Food Feature Writer at the Montreal Gazette
Review: L’Atelier de Joël Robuchon at the Montreal Casino
At @joelrobuchonmtl Even the display in front of the bar is a work of art. Hand glued Chile flakes on thyme branches + marzipan maple leaves. Here’s a peak inside. #foodart #sugarsculpting #robuchon #finedining #michelin #michelinstar #cheflife #playwithyourfood A post shared by … [Read more...] about Review: L’Atelier de Joël Robuchon at the Montreal Casino
Herbalicious and Spicy Fish Heads from the Toqué! Restaurant Cookbook
I should subtitle this article "How to successfully use a kitchen torch and fail at decorating fish heads." In the Toqué! restaurant cookbook, the fish heads look all pretty. It's one of the restaurant's most popular (and simplest) dishes, but it turns out that when you take a … [Read more...] about Herbalicious and Spicy Fish Heads from the Toqué! Restaurant Cookbook
Highlights of the Montreal Highlights Festival, Feb. 23-March 11, 2017
You might not think the middle of the winter is one of the best seasons to eat out in Montreal, but the annual Highlights Festival is doing its best to convince you by inviting chefs from around the world to partner with local restaurants for two weeks of fine dining. The … [Read more...] about Highlights of the Montreal Highlights Festival, Feb. 23-March 11, 2017
Seared Duck Breast with Orange and Star Anise
Don't be intimidated by duck breast. All it needs is a good spice rub and a quick sear followed by a little rest from the exertion and you've got yourself a restaurant-quality meal for half the price. The orange and star anise sauce is just the icing on the cake. And sure, duck … [Read more...] about Seared Duck Breast with Orange and Star Anise
My Interview with Chef Normand Laprise of Restaurant Toqué!
My interview with Chef Normand Laprise came out on Urban Expressions today. Here's the link. We talk about what eating local really means, how Montreal stacks up in the restaurant world and how he cooks his duck breast. Also, his wedding dinner courtesy of Martin … [Read more...] about My Interview with Chef Normand Laprise of Restaurant Toqué!
Toque! Take Two
The big news from earlier this year at Toque! is that the chef de cuisine, Charles-Antoine Crete, left to open his own place. Since then, I've been wondering what's happening in the Toque! kitchen, and how the food coming out of its hallowed walls compares to what came … [Read more...] about Toque! Take Two