Monday, December 19, 2011

Le Lab - where the magic happens!

 Fabien Maillard, Co-Owner of Le Lab

Some might associate the word 'Lab' with nightmares from high school in chemistry or physics where test tubes and beakers were most likely found broken on the floor.  But I think it is about time that you change your perception to this word. Because Montreal has the coolest lab you can imagine where 'labtenders' can whip out ANY cocktail you can imagine! And with a smile on their face :) So what is Le Lab?!!? 

Wednesday, December 14, 2011

Thursday, November 24, 2011

David's Tea: Coups de coeur!

En tant que chinoise, je suis une grande amateur de thé.  Pas de café. Pas de coke, pepsi ou qu'importe la liqueur.  Je suis accro au thé. J'ai grandi avec une théière sur la table à diner. Je préfère boire du thé le samedi soir à la place d'alcool avant de sortir (oui, je me fais vieille, c'est triste).  Mes soirées d'études étaient tellement plus motivantes avec une tasse de thé. Me love tea!

Saturday, November 19, 2011

You can make your life sweeter!!! Let's flavor trip with miracle berry!

 Yes! It exists! A magical little berry that gives a sweet taste to unexpected food! What?!? What do you? How do you? Why would you? Yeah, I know, it sounds like a crazy drug doesn't it? My mom really thought that I was going to a party full of drug hippies when I told her about it.  Especially because it is called a Flavor Tripping Party... No no mom, i am just exploring the science of a fruit! It is a study case for my blog! Ha... no credibility at all!

Friday, November 18, 2011

Cacao 70 - destination to warm your heart

You know, the kind of days you are just feeling down, nothing is going well in your life, everything around you just makes you miserable?

Well, well you! Cheer up! Just discovered the perfect destination to make any chocoholic fall back into their addiction, transform your study session into a motivating activity, make any date romantic, or make any crappy day shine of happiness! Yes! You've heard it right! Your tummy, your taste buds and your heart will not believe how awesome this place is!

Cacao 70 that is!

Saturday, November 5, 2011

5 à 7 dans un pub japonais? Hell yeah!

Montréal commence définitivement à s'armer de multiples bars japonais ou encore isakayas. Tel qu'expliqué dans mon article de Kazu, les isakayas sont des destinations au Japon dans lesquels on prend une bière, du sake ou les deux combinés ensemble dans un sake bomb, le tout accompagné de petit plats à partager.

Après plusieurs critiques positives de bloggers montréalais par rapport au restaurant Imadake sur Ste-Catherine, et bien voilà! Vous avez piqué ma curiosité! Il est temps que je vienne rendre une visite à ce isakaya.  Je vous avertis, je ne suis pas une grande experte des plats japonais mais mon dieu que je tombe en amour à toutes les fois que j'en mange! Simple, joli et explosant de saveurs!

Grocery Edition: New product - PC Rip and Dip Pizza


''Bringing pizzazz back to pizza night, President’s Choice Rip & Dip Pizza is fun and delicious – easy to pull apart in pieces and dunk into the accompanying creamy dip. ''

Remember a few years ago, Mikes served a pizza in which you can tear off the crust to dip in sauces? Well, Private label from Loblaws, President Choice came up with a similar idea but applied it to the entire pizza. The concept is great indeed. No need of a knife, you eat with your hand and you complement each bite size with the provided sauce.  They have two flavors: Pepperoni and Cheese with Creamy Garlic and Marinara dipping sauce respectively.

Grocery Special Edition

Hi peeps!

What brought me to my choice of field of study is the continuous addition of new products on the shelves of our groceries.  I have always been intrigued by all of the innovations, new flavors, new way to cook or to present food on our dinner table.  You guys remember green ketchup? to add fun in the of your kids? Why did it not last? Why did they thought of launching such a weird idea?

Thus, I decided to start a special edition in my blog covering different aspects in the groceries of our area.  Studying Food Chemistry and working in the industry makes my view a little different from the general public.  I will be reviewing different new products as some of them may sound creative and genius while others are plainly funny.  I will also cover different marketing scams on the labels that are meant to attract customers to buy their products.  Other topics such as private labels and ambience music and scent in grocery stores will be covered.  These articles will be short and sweet. Hope you guys will like it! Feel free to give me any suggestions or comments!


Friday, October 14, 2011

How does a new product land on your grocerie's shelve?!?

As some you know, or not, I graduated in Food Chemistry from McGill University.  I worked for two summers as a Quality control student at Kraft Canada. Yes yes yes. The one that you see when you are waiting in the traffic on the 40 ;) The one that produces the infamous Kraft Dinner and Cheez Whiz. 

There is two Kraft plants in Montreal. One in Mount-Royal and another one near the Olympic stadium on Pie-IX.  Mount-Royal's plant is the largest one in Canada producing Kraft Dinner, Mayonnaise, Miracle Whip, Peanut Butter, Salad Dressing, BBQ sauces, Philadelphia cream cheese, Cheez Whiz and Singles. The other plant is a bakery cooking the yummy oreos and soda crackers.

After my graduation, I was lucky enough to score a position in Research and Development in the cheese department which is based in Mount-Royal.  That is, I am taking care of the Natural Cheese (Petit Québec, Cracker Barrel), Process Cheese and Cream Cheese. I am mostly responsible for innovations or new products.

So how does a new product land in your grocery? Here is how it all works:

Brunch at Le Cartet

It is now a custom thing to wait in line for more than 15 minutes to eat in a restaurant in Montreal.  Hungry monsters are willing to stand in the cold, in the rain or even in very snowy weather just to get a chance to taste a chef's work! That is dedication! 

However, some restaurants are a little more considerate... Yes, you do have to wait up to 45 minutes in line... BUT you wait warmly in the restaurant and you can shop for goodies while waiting! Now I can guarantee you that time will fly by much faster! And yes. I am talking about this adorable brunch address. Le Cartet.

Friday, September 30, 2011

Montreal's pride - Schwartz's

No need for an introduction here. Everyone knows Schwartz's already. Everyone from celebrities to international foodies to the proud and loyal Montrealers.  80 years of history, the father of Montreal Steak Seasoning, and yes! they have a musical! How cool is that?!?! So let's all thank Mr. Reuben Schwartz for putting Montreal on the map as the best place to eat a smoked meat!

Tuesday, September 27, 2011

Poutine Orgy - Poutineville

You know foodies often compare food to sex... like seriously! I remember one of my boyfriends was jealous of the food because I seemed more pleased with it than with him! Ha ha ha! But if you are one, you will truly understand what I mean. The vague of emotions and excitement when you eat something good just makes your toes curl! Ha, wasn't expecting this post to be XXX did you?

Tuesday, September 13, 2011

Quartier des Spectacles Good Eats - F Bar

The creation of the Quartier des Spectacles in the heart of Downtown Montreal not only allowed for artists and performers to have a space designed for them finally but also gave the opportunity for smart entrepreneurs to flourish their restaurant business among foodie locals and tourists. And no other than Carlos Ferreira and Normand Laprise could have done better!

Saturday, August 27, 2011

La série de bêtises du trio Jetté-Demers-Beaudoin

''Faire les 400 coups'' - Il y a des stipulations que l'origine de cette expression française remonte en 1621 où Louis XIII a attaqué une ville de protestants de 400 coups de canon. Ces paysans n'ont non seulement pas eu peur mais faisaient la fête pendant qu'il pleuvait de boules de canons! En version plus actuelle, faire les 400 coups signifie faire toutes les bêtises possibles.

Alors quelles sont les bêtises que Marc-André Jetté, Patrice Demers et Marie-Josée Beaudoin ont fait?!? Ça, je ne pourrais pas vous dire mais le parcours de chacun d'entre eux est plus qu'impressionant! Je suis plus que ravie de la tournure de leur bêtises ;)

Thursday, August 18, 2011

Pizza di Passeggio - Kono Pizza in Montreal!

Pizza di Passeggio is the base of the concept of Kono Pizza - a pizza to go, easy to eat, no mess.  Over 80 restaurants across the world, Kono Pizza first started in Italy by Rossano Boscolo.

Monday, August 15, 2011

Swurl vs Yeh!

For those who don't know these places, it could easily sound like new expressions in trend on the web or phrases that teenager of nowadays will use ;)

But no no no! Those are the IN places for frozen desserts or Fro-Yo like the cool people call it. Both are self-served yogurt in which you can choose from a variety of flavors and garnishes.  Concept is simple: grab a cup (they are huge to contain all the possible garnishes you want!), choose your flavor (you can mix as much as you want to your own risk) and garnish! The price is dependent on the weight of your final product. Expect to pay around 6-7$ if you are the curious type and want to fill your cup generously!

Wednesday, August 10, 2011

Le Mitoyen - Flabbergasting!

I must confess, this restaurant is one of my best discoveries this year! Actually, i would have never discover it without Stéphane (avosmoleculescuisinez!). The sous-chef Marc-Olivier Millette's awesome gastronomic creativity and Steph's legendary skills and passion for molecular cuisine inevitably made them good friends during Cegep.  And I have heard so much about Le Mitoyen from Stéphane that I absolutely had to try it out!

The north shore of Montreal is not particularly well known for its eateries.  Apart from big chains restaurants, the only other restaurant, Derrière les Fagots in Ste-Rose, that was attracting foodies closed in 2009.  On the other hand, Le Mitoyen has been opened over 30 years and still going strong. Lesley Chesterman reviewed the place three times now and the Gazette critique is recommending this lovely gourmet oasis.

Saturday, July 23, 2011

Fibo - Cuisine moléculaire? Menu 1000cm3 entrées partie 2 et à la carte

Pour accéder au premières parties, cliquez ici.

Canard Bio - Magret fumaison secrète, laque de thé rooibos.

Le canard est fumé à froid avec trois type de bois: hickory, érable et bois de santerre.  La volaille est ensuite déglacée au thé rooibos, un thé du sud de l'Afrique qui monte en popularité ces dernières années dû à sa saveur naturellement sucrée.  Le goût du canard est extrêmement subtil et la texture est sèche probablement causé par une cuisson mal exécutée.  Également, la viande rappelle étrangement le pepperoni :O

Bonbons de pétoncles - au safran Himalayen et tomates séchées

La recette est malheureusement inconsistante, à la première visite, le safran était à peine détectée voire nulle.  Le serveur avait également décrit une des purées comme celle de betterave.  Ma première impression était que les pétoncles goûtaient trop la mer et que la présentation n'était pas du tout attirant. Par contre, à la 2e visite, le safran était trop prononcée et à la limite désagréable.  dans une note plus positive, la technique du 'bonbon' est intéressante.  Ils roulent les pétoncles dans le sucre pour ensuite les poêler pour produire une simili gélatine qui imitent en quelque sorte les friandises.  La recette rappelle également les bonbons au saumon de l'Assommoir.

Saté Kobe - Filet mignon boeuf Kobe, salaison bière noire, sake et soya, riz japonais

Le plus ridicule des plats! Non mais vraiment! pour 25$, une mini brochette d'un boeuf supposément Kobé! C'est littéralement insultant pour les clients! Le boeuf ne goûte absolument rien, la texture est caoutchouteuse, le riz fade et sans personnalité! Une vraie joke!

Tataki de thon - Chanvre et sel noir volcanique en croûte, miso-badiane et réglise de dépanneur

Ahhhh... tant de beaux long mots inconnus... quel est l'effet vraiment recherché? D'impressionner? De semer la confusion?  Mmmm.... bref, nous avons été bien excité par la description! Mais une fois encore, déception après déception. Le thon était absolument insipide et ne goûtait rien du chanvre, du miso ou de la badianne (star anise).  L'ajout de la réglisse était vraiment superflue, et encore pire lorsque le chef-proprio nous dit qu'il voulait inclure une réglisse noir mais qu'il n'en restait plus... oh la la la! À défaut d'une réglisse noir, on va leur donner un twizzler! Et finalement, le gâteau de polenta était trop cuit et avec une texture désagréable en bouche.

Whippet-Ecstasy de foie gras - Mi-cuit à l'azote liquide, graine du paradis, fruit du dragon et de la passion, chocolat

Encore une fois, description intriguante n'est-ce pas? Graine du paradis... wo! Ça aurait été mieux si je pouvais savoir ce qu'est c'était et le percevoir dans le plat... En résumé, c'était un foie gras enrobé de chocolat noir qui masquait absolument tout le goût délicat de la chose, sur une tranche du fruit du dragon qui a une saveur encore une fois très subtile surmonté de chips de lotus. Aucune harmonie de saveur. Et il y avait également une tranche de fruit de passion superflu et un autre morceau de foie gras poêlé à côté.  Ce dernier était très bon mais pas mentionné sur le menu...

Pâtes Moléculaires - Inventions et réinventions, proposition de vive voix

Mystère après mystère, Sylvain Proulx aime nous garder sous l'haleine! En demandant à une des serveuse quelles étaient les techniques moléculaires utilisées, elle me répond que c'est une erreur après tout et que ça devrait être davantage adressée comme une fusion... bon, d'accord. Par contre, je dois vous dire que ce plat était de loin le meilleur de l'ensemble! Les pâtes sont cuites avec une sauce pesto fait du jus des magrets de canards présent dans le plat.  Des champignons, des figues et des ramboutans partageaient également l'assiette.  Le mélange des saveurs était absolument impressionnant! L'ajout des figues et des ramboutans venaient rajouter une touche sucrée et intéressante au plat! On l'a tellement aimé qu'on a décidé d'en commander un de plus pour un ami qui s'est joint à nous!

Cliquez ici si vous êtes curieux des desserts ;)

Fibo on Urbanspoon

Fibo - Cuisine moléculaire? Menu Desserts et impressions finales

Veuillez vous reférer aux parties précédentes ici

Fromage, fraises, champagne, gomme balloune - Travaux multiples

Le fromage est un fromage frais mais la serveuse était incapable de nous dire quel type, elle s'aventure à penser que c'est peut-être du fromage à la crème philadelphia.  La texture est granuleuse, le sirop ne goûte pas beaucoup la gomme balloune et le tout est juste trop sucré.

Séduction de chocolat - chocolat au cube

Le chocolat était servi sous trois façons afin de créer une différence au niveau de la texture: en gâteau, en mousse et en ganache.  Le chocolat était riche et bien prononcé dans chaque déclinaison.  La mousse était produite avec un siphon pour introduire d'infini petites bulles pour conférer une texture aérée et légère. La ganache était servie avec un litchi. Personnellement, je n'aime pas la combinaison de ces deux éléments; l'amertume du chocolat noir vient masquer le parfum du fruit asiatique.  Finalement, le gâteau est moelleux et onctueux.


Bon. Qu'est-ce que je pense de la 'cuisine novatrice' de Fibo? Premièrement, les deux fois que je suis allée, il y avait souvent des éléments qui manquaient au menu: Azote Liquide, le Nacho et Pop Corn réinventé, le Gaspacho César et les Légumes au froid. Deuxièment, les accompagnements de la dégustation et des plats principaux comportaient souvent les mêmes ingrédients exotiques comme le litchi, le fruit du dragon ou le ramboutan qui n'étaient pas toujours les meilleurs choix pour valoriser le plat.  Troisièment, le menu ne représente pas toujours ce qu'on mange et comporte trop d'ingrédients et de descriptions mystérieux.  Quatrièment, la lumière était définitivement trop tamisée, j'ai vu plusieurs clients illuminer leurs menus avec leurs téléphones. Finalement, l'image en général que Fibo projette n'est pas représentatif du tout de ce qu'ils servent.  Ils ne maîtrisent pas assez la cuisine moléculaire pour la promouvoir autant et même qu'ils sont entrain d'en donner une mauvaise réputation. Les serveurs ignoraient souvent comment le plat était fait ou des ingrédients qui en composaient. 

Je dois avoir l'air d'un grand méchant loup mais bon, c'est bel et bien l'impression qu'ils m'ont laissée à moi et mon ami.  Et j'ai recueilli des commentaires de d'autres clients qui y ont été et ont été déçus puisqu'ils n'ont pas eu ce qu'il s'attendaient à avoir.  Je suis consciente que le restaurant est très nouveau encore et qu'il n'est pas sage de le juger aussi tôt. Mais, en tout franchise, Fibo doit s'améliorer nettement pour survivre le monde compétitif de la restauration. J'attendrais au moins un an avant d'y retourner. Qui sait? Je pourrais être agréablement surprise.

Pour davantage de photos de mon expérience, veuillez visiter ma page facebook :)

Fibo on Urbanspoon

Wednesday, July 20, 2011

Festival Gastronomique du Pérou et de l'Amérique Latine


Ce que j'adore du Québec sont les festivals de bouffe non-stop toute l'année! De la semaine de Montréal en lumières en janvier à l'Expo Manger Santé en Mars au Mondial de la bière en mai aux weekends du mondes en juillet, pour en nommer que quelques uns, les gourmands ne manquent pas de s'ennuyer! Et ce qui est bien également, c'est que ces festivités couvrent non seulement les spécialités de notre région mais nous font également découvrir les merveilles des autres cultures.

Monday, July 11, 2011

Burger quest stop no 5: Five Guys Burger and Fries!

Hi hi hi... Stop no 5 at Five Guys! Talk about destiny! It was meant to be!
Five Guys Burgers and Fries is a chain restaurant in the US but only entered the Canadian market very recently! Americans are known for their fast food, the more calories, the more bacon, the more cheese, the better! Than how bad can this place be?

The one I went to is situated in the Old Port on McGill street where numerous restaurants have already set their foot in.  As you go in, a wave of aromas just hits your nostrils! Gosh! And you are also welcomed with bags of potatoes :) Starts well!

It is frenzy behind the counter, burgers are steaming, employees are yelling out orders, others are shaking seasoning on the fries... According to their website, there is over 250 000 ways to assemble your burger... its math and probability all over again! And they claim to use only fresh ground beef and nothing is frozen. Oh well, let's see.

I go ahead and order the hamburger with bacon (shame on me! I do not like American Cheese even though I work for Kraft! Ha!) all dressed with jalapenos for an extra kick! And I also order a regular side of cajun fries. It is called Five Guys Burgers and Fries after all!  My friend chooses a cheeseburger with mayo, pickles and mushrooms (don't ask about the selection, she was under stress by the cashier!)

As I fill my drinks, I see the guy fill out a paper cup of cajun fries, put it in the bag, put my burger in, and put two more scoops of fries! Wo! And I want to note that I ordered a REGULAR size. American food chain indeed.

It takes me around 2 minutes to find my burger among the sea of fries! and surprise! the burger is huge too!  but oh so good! The balance of all the ingredient is perfect! the jalapenos just bring enough kick, the pickles enough acidity and the bacon is so crunchy! The beef patty is tender to perfection! My bun is not too moist yet (maybe I was so excited by my burger and I ate it so fast that it didn't have time to soak up the sauce!).  However, my friend's burger was not as satisfying.  Her condiments definitely overpowered the beef and it didn't taste much more than mayo. Sadly.

As for the fries, they are crispy and seasoned generously with cajun spices... coating your fingers as you eat through the bag... mmm. Although not as spicy as we would have expected from cajun seasoning, the fries were still very flavorful and addicting.  But the industrial amount they give you is enough to feed at least two. Just saying.

Overall, I am quite satisfied with my order.  I believe if you choose your condiments wisely, you, your taste buds and your tummy will come out of Five Guys happy!

FIve Guys Burgers and Fries on Urbanspoon

Pubcrawl is out! Dishcrawl is so much cooler!!!!

Remember during frosh how we went from bar to bar getting our ass drunk? Well, now the food community has revolutionized that concept! Let's go from restaurant to restaurant to get our tummy filled! Or in other words, let's do a dishcrawl!!! Dream of every foodie! 4 restaurants, 1 night with a group of passionate lovers for food :) We meet with the chefs and the owners of the place to understand their philosophy behind their menus... how cool is that?

So, you go to the website, you choose your dishcrawl event: truckcrawl, dessert crawl, terrace crawl, lots and lots of amazing choices! Then, you subscribe and pay! All you know is the city in which you'll have the most awesome time of your life, the date and time.  The rest is a mystery... until the day before the event! They will send you an email for the first location to meet the others... love the suspense!!!

Ours was in the beautiful city of Montreal where the reputation of good eats is growing like never before!

First stop: Marché 27!

This restaurant offers a tartare bar. Yes! You read it well! A tartare bar! A huge menu offering raw servings of 10 different kind of proteins seasoned in 13 creative ways! Perfect for the beginner that can choose the most conservative dish such as French or Italian beef Tartare or the most adventurous foodie that will explore the tropical deer tartare (mmm... maybe not the best combination!)

Our lovely host, Tracy Lee, designed the tasting in a way that all palates will be satisfied:
- Fresca tartare with salmon: Jalapenos, Cucumbers, Dill, Shallots and lime
- Italian tartare with deer: Parmesan, Truffle oil and shallots
- Indian tartare with duck: Curry oil, chives, shallots served on crispy papadum

The fresca salmon tartare was fresh and flavorful, the lime and shallots came out really well. However, the addition of jalapenos was not noticeable.  The Italian deer tartare tasted very gamey and the truffle oil was very proeminent.  The Indian duck tartare is the most surprising one I must say.  The curry came through really well and complemented well the shallots and chives. The papadum added an interesting crunch to the whole. The only thing is that I thought that duck was a bit too oily for me. Interesting place to taste tartare but not the best I had.

2nd stop: Koko Restaurant and Bar

I've heard about this place a lot, but more as a lounge/bar than a restaurant.  I am quite surprised of the elaborate menu they are offering on their website! The decor is pure and chic and the terrace is absolutely awesome with huge sitting areas. We are giving introductions by the owner and the Maitre D of the place, love it!

2 or 3 plates of each dish are brought to the table to be shared by all of us.  The crab salad and asparagus was served with a piece of grilled prosciutto, cherry tomatoes and calabrese olives.  It may sound crazy but I thought that the star of the dish was the prosciutto, it was so so crunchy and tasted like a much better version of bacon! The crab was fresh and well balanced with its friends on the plate. Then, they served a beautifully presented dish of tomato caprese and mozzarella di buffala.  Drizzled with balsamic vinegar and olive oil, it was simple but their use of again fresh ingredients made the difference.

The marinated octopus a la plancha with potato salad and caper berries wowed some of us while disappointing others. Contrarily to what the texture of octopus is known for, we are astounded by the tenderness of the tentaculed beast. The method of cooking allowed the octobus to shine with its sweet flavor. And I was amazed by my first experience of caper berries, they looked like olives and tasted like capers. So cool! The jumbo grilled shrimp and scallop, fennel and aragula was good but I wasn't necessarily mesmerized by it. I appreciated the texture of the shrimp and scallop, they were well cooked. But the flavor of the salad was a little bland and was kind of a different entity on the plate and didn't match the seafood that well. Finally, the caponata, warm feta, mint and almond oil concluded well the meal. The pairing of caponata, Sicilian aubergine recipe, with the warm and salty feta was a very interesting combination of texture and flavor.  And the condiments just enhanced the aromas of this dish nicely.

I must say I am surprised by what Koko can offer. Resto/clubs are usually not my fave, I imagine the very dim lighting and the overly loud music in these typical places are not helping.

3rd stop: La Fabrique, Annexe

Yeahhh!!! I am so glad to finally try this restaurant from Laurent Godbout! I must point out that it is the sister of the original La Fabrique.  In order to accomodate parties and private events, La Fabrique Annexe offers its warm and cozy place while offering the same caliber food as its brother.  The terrace is also opened for the general public. And I love the sharing philosophy! Everyone just dig in the same plate, as in a big family :)

Starting off with homemade pâté de campagne and sliced pickles in a jar.  The presentation is stunning and I absolutely loooooooveee the jar! The pickles are acidic just enough to cut the fattyness of the meat.

Then, they presented us their version of Caesar salad.  Personally, I loved it but I thought it was nothing close to the caesar salad.  The dressing resembled that of a mustard-like one which was very strong and to the edge overpowering.  They also added an extremely crunchy element that I was not able to identify. Pork belly maybe?  Very flavorful but I still don't get why they call it that way. Their beef brisket carpaccio and tomatoes was yummy.  Very tender, it just melted in my mouth.  And the tomatoes exploded of juiciness!

The hit of the night is definitely their version of taboule salad with sesame pork.  The taboule was made of barley, apricot, mint, raisins and cucumbers.  The addition of the fruits was absolutely refreshing and added just the right hint of sweetness.  The pork was wow! Soooo crunchy on the skin and the meat was tender and juicy.  But one would have done well without the other. And guess what? They gave a huge jar of cotton candy to share! It was aaawweeeesssoooommmmeee!!!!


Last stop: Les Givrés!

Discovery of the night! They make EVERYTHING themselves! From the cones (with a supercool machine bought in Asia, the only one in Mtl) to their soft serve to the marshmallow... wo! You can go to my album on facebook for more pics on the supermachine!  The people working there are proud of their products and I love how passionate they are when they talk about it! You can see the twinkle in their eyes :)

We were fortunate to get to try three different flavors of ice cream (soft or regular/hard?) with a iced macaron! We can chose either rhubarb or salted caramel. Miam! They also exclusively serve a mixed soft ice cream with sherbet all mixed in one!

They highly recommend the coffee flavor which is infused for three hours to truly showcase the complex aromas of the drink. And must I say, it is very impressive indeed! There is also the maple taffy one which truly taste like our traditional quebec treat! and their homemade marshmallow!!!! Wow wow wow wow! So fluffy!!!! I will never see marshmallows the same way again! I was speechless! And although i am not a great fan of macaron (i find them often too sweet masking the flavors), I must say that iced macarons are a completely different story.  The coolness of the ice cream just adds the oomph! without overpowering the baked good.  But do choose the salted caramel over the rhubarb. 

Overall, dishcrawling is absolutely LEGENDARY! seriously.  Most amazing experience ever! Trying so many dishes in so many restaurants while meeting knowledgeable, interesting food fanatics, it cannot get any better! So be on the watchout for the next dishcrawl near you!!!

Marche 27 on Urbanspoon

Koko on Urbanspoon

La Fabrique on Urbanspoon

Les Givrés on Urbanspoon