tag:blogger.com,1999:blog-78260862713817746152024-03-05T17:37:15.466-08:00The Sassy FoodophileFor those who love to eat food, watch food, poke food, play with food, stare intently at their food, dream of food and cannot live a second of their life without thinking about it... yes! it is that obsessive!!! An unpretentious blog where my latest discoveries about restaurants, books, events or anything about gastronomy will be discussed! Hungry monsters beware!The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-7826086271381774615.post-31807835488967475402012-12-01T18:34:00.002-08:002012-12-01T18:34:47.948-08:00Little Break from the Sassy FoodophileHola guys!<br />
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As some of you might have noticed, I have not been writing blog posts as frequently lately. In addition to heavy workload, I have been encountering some issues with the web host which prevented me from uploading pictures properly. I am planning on updating my blog with an enhanced interface that will help my readers easily surf through my content.<br />
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Do not fret! I still enjoy and absolutely love going out to try out new restaurants and food products. And I do miss sharing my discoveries with you guys. Thus, do not worry, I will return shortly once all will be resolved. 2013 will be filled with awesome new articles that will bring your taste buds to life!<br />
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Thank you so much for your patience. Please check out my <a href="https://www.facebook.com/TheSassyFoodophile" target="_blank">facebook page</a> meanwhile as I update it frequently with news and pictures from my yummy adventures!<br />
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See you all soon!<br />
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- The Sassy FoodophileThe Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-71795594796893548422012-10-03T20:35:00.001-07:002012-10-03T20:37:07.924-07:00The AviaryI will describe this night as the most mind-blowing unreal experience I ever had. Seriously. Without kidding. I get chills as I think about it.<br />
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And this is the night of July 26th 2012. In Chicago. At the Aviary. An unusual cocktail bar that brings the ethanol to a level that no one will have ever thought of. The Aviary was opened by three michelin starred chef Grant Atchaz and his partner Nick Kokonas. Chef Atchaz and his team have the talent to destabilize and surprise the man's five senses and I guarantee you that each of these senses will have their series of orgasms through the night. No kidding.<br />
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<a name='more'></a>Through extensive knowledge and understanding of each ingredient, the team of Aviary redefines creativity. The use of sometimes scientific equipment, sometimes custom made tools elevate their execution to extreme precision. All of their dishes are made to specifically accommodate the uniqueness of the drink and dish. Each detail from the shape of the ice in your glass of water to the meltability of a grain of salt is monitored closely. The team works in tandem, communicating to each other through a discreet mic; you would think they all telepathically understand what each customer needs, when and how.<br />
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The Aviary is located in a corner of the city where factories mingle with quiet streets. Connected directly to Atchaz's other restaurant, The Next, The Aviary is a popular spot for diners to conclude their evenings. Although the bar accepts walk ins, it is highly suggested to reserve to prevent any deception. In our case, we emailed them one month in advance to reserve the kitchen table. The kitchen table is directly in the bar/kitchen where you can see all of the action live and up-close. It includes a 10 service tasting menu of cocktails paired with some bites. Each evening has two seatings at the kitchen table for 2 or 4 people priced at 165$ pp. Of course, it is not cheap. However, considering it is including 10 full sized cocktails along with food, it is well worth the experience!<br />
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The name of The Aviary is inspired by how, back then, men would go into bars to pick up 'chicks' (now too actually!). Some might consider it sexist, but I found it clever that they used the term 'Aviary' as this cage where people mingle, drink and perhaps flirt. As a matter of fact, the bar itself is set inside a metal cage where the patrons are enclosed inside while the bartenders work their magic outside of the cage. And the kitchen table is indeed outside of the cage as well.<br />
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As soon as we mentioned our reservation to the doormen, we notice right away how the staff coordinates discreetly everything from how they bring us in to how the table is perfectly prepared for our arrival. The kitchen table is extremely well lit and pleasantly ideal for food photography. The design of the bar is well thought; each of the bartender works in his vicinity with every alcohol, garnish, tools within arm-reach. Each drawer behind the bar can have different temperature to closely control the degree of every element. More details about the bar can be viewed in the video <a href="http://www.youtube.com/watch?v=lnsItB2LcTo&feature=plcp" target="_blank">here</a>.<br />
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So here goes:<br />
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Amuse bouche - <b>Pisco Sour</b><br />
<i>Egg white, pisco, lime, angostura</i><br />
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This typical South American drink is a refreshing start to an intense marathon of cocktails. Air has been incorporated to the egg white to create a foamy and light result while the crunchy an<span id="goog_199104772"></span><span id="goog_199104773"></span>gostura added a nice contrast.<br />
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1. <b>Blackberry</b><br />
<i>Sparkling rose, star anise</i><br />
<span style="text-align: justify;">Pairing: </span><b style="text-align: justify;">Chips</b><br />
<i>Polenta with coffee, chimchurri, nori, bonito flakes, saffron, rice pudding, cheddar, parmesan</i><br />
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<span style="text-align: justify;">An elegant marriage of sparkling rose, distillate of star anise and blackberry syrup, this luxurious drink is served with an unexpected bowl of chips. However, these are an upgraded version of your everyday bag of snacks. Some will be familiar with the cheddar and the parmesan chips flavor while the bonito flakes or the chimchurri will surprise the palates of many. Among them, the addition of ground coffee to the polenta chips elevated its complexity while adding a subtle bitterness. Some of the chips were thin and crunchy and others were puffed and crisp. A bowl filled of surprises and pleasant flavor combinations.</span><br />
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2. <b>Lychee</b><br />
<i>Basil, maraschino, rhum</i><br />
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Served wrapped in a paper bag, this drink gave us the impression of drinking beer in an alley, illegal yet so exciting! The lychee was freshly juiced and felt fresh on the palate with its mint and basil pairing. The maraschino completed the sweet profile while the 4 years old rhum added a depth to the drink.<br />
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3. <b>Moscow Mule</b><br />
<i>Ginger lime snow, pickled lime, zest, flakes of chilis; Sidecar: shiso vodka</i><br />
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Pairing: <b>Chips and Guac</b><br />
<i>Pressed Cornmeal, sour cream and chili, avocado cream</i><br />
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This course was definitely one of my fave! Presented so beautifully, this Aviary version of the Moscow Mule is simply orgasmic. The execution of the drink is partly done by us which totally adds up to the excitement! Ginger juice, lime juice, water and sugar have been sprayed from a canister into liquid nitrogen which resulted into an ultra fine snow. Along with zest and flakes of chili on top, we are instructed to pour the mixture of shiso vodka on the snow. And we use the provided lemongrass stick to roll it between our palms as scouts will do with woods to start a fire! It not only mixes all of the ingredients but it also gives the drink a slight aroma of the lemongrass. Even though most the ice has been dissolved, there is still a crunchy texture left in the drink.<br />
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The pairing with the chips and guac was absolutely fabulous. The pressed cornmeal wrapped the incredibly unctuous avocado cream; eaten together with the ginger drink made each of the ingredients stand out even more. Sweetness from the cornmeal and the buttery flavors from the avocado are perked up by the ginger and lime aromas of the moscow mule.<br />
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4. <b>Bitter</b><br />
<i>Bourbon infused barrel, torched, cognac, tequila, three Italian amari and bitters</i><br />
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Pairing: W<b>hitefish</b><br />
<i>Dipped white crouton, pickled onion, mustard greens</i><br />
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Genius! Absolutely genius! They created a drink which taste and smells like bourbon without any in it! The coaster is actually a piece from a barrel where bourbon is typically aged. The wood is infused with whiskey and then charred to create this campfire sensation. Before serving, the coaster is torched to generate smoke which builds up on the glass that is upturned on the wood. The accumulation of the bourbon smoke comes play with all of your senses and tricks you into thinking that the poured mixture of cognac, tequila, amari and bitters contains bourbon!<br />
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The paired white fish has been smoked as well to complement the bitter. The fish is wrapped in Meyer lemon leather which adds an impressive soft and citrus touch.<br />
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5. <b>Rob Roy</b><br />
<i>Scotch, Pedro Ximenez 1982 sherry, lavender air</i><br />
Pairing: <b>Tater tots</b><br />
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This drink also brought oohhhs and ahhhhhs at the table. Dried lavender and lavender oil were added to a vaporizer to create lavender air. This air was introduced into a bag in which rest a glass of scotch and vintage 1982 Pedro Ximenez sherry. As the bag is carefully opened in front of you, you inhale the floral scented air. Since the sense of smell is so strong, your nostrils are still filled with the lavender aroma as you sip into this classic New York cocktail. <br />
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The tater tots is a sweet recall of the popular childhood dish. But oh so creamier on the inside. Oh so crunchier on the outside. And oh so much more potato-ey.<br />
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6. <b>Chai</b><br />
<i>Evolving cocktail: Chai tea, grapefruits, ginger, apricots, thyme, Tequila, saint-germain, whisky</i><br />
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Pairing: <b>Wagyu</b><br />
<i>Wagyu beef, smoked paprika toffee, pumpkin seeds, yogurt and thyme</i><br />
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Do you see it? Can you see it already? How that single drink can evolve into THREE different ones?!?! Woah!!! How crazy is that? The Aviary team used chai tea along with ingredients that infuse at different rates such as thyme, ginger, grapefruit, apricots. First, just take a look at the glassware. Specifically designed for them, it clearly shows each and every component of the cocktail on each side changing with time. <br />
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The cocktail is poured every few minutes to let every ingredient steep appropriately. The first is light in colour and subtle in taste. The tea is softly infused with notes of the spices in the chai and the grapefruit. The second glass is more of an orange hue and is more concentrated reflecting the spicyness of the ginger and the sweetness of the apricots. Finally, the third glass is red and showcase the thyme with a stronger chai profile. The intensity of the mix of alcohol is affected as well depending on the concentration and combination of the flavor.<br />
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The wagyu beef was a pleasant surprise! The cattle is bred in luxurious conditions in which they are massaged and fed beer to optimize the quality of its life resulting in a extremely marbled meat. The meat indeed melt under the tongue with very strong umami taste. The toffee added an unexpected twist as it enhanced the saltiness of the meat and paired wonderfully with the whisky.<br />
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7. <b>Punch</b><br />
<i>Grenadine, orange, white burgundy</i><br />
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Pairing: <b>Passion Fruit</b><br />
<i>Sable buttercookie, sweet cream, passion fruit gel, concentrated coffee</i><br />
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A simple yet well executed service! The ice cubes are made of pineapple and strawberry juice which adds in to the cocktail as they dissolve. <br />
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The components of the sable were small but oh so full of punch! The concentrated coffee extract was equivalent to three espressos! The sable was perfectly tender and buttery and the cream added a richness while the passion fruit gel linked the dessert back to the punch.<br />
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8. <b>Horchata</b><br />
<i>Cinnamon, rhum, tequila</i><br />
Pairing: <b>Lollipops</b><br />
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Wow wow wow! The presentation by itself is already ASTOUNDING! But wait for it!!!! The horchata is served in a styrofoam cup in which rice milk, tequila, rhum are mixed and its ice cube are composed of cinnamon and cayenne pepper to add a kick! Everytime you bite into a lollipop and take a sip of the horchata, the drink taste differently. Example: take a bite of the frozen banana dipped in peanut butter and dehydrated bananas, the horchata's cinnamon profile is enhanced. A taste of the meringue over pineapple will make the rice notes come out more. Other lollipops included:<br />
- Balsamic fluff over raspberry<br />
- Chocolate from Hungary and candied hazelnut<br />
- Passionfruit gel dipped in smoked salt and fennel pollen (!!!)<br />
- Confit Lemon and lemon rind simple syrup<br />
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9. <b>Daiquiri</b><br />
<i>Frozen, strawberry, rhum</i><br />
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Inspired by ice cream trucks, the daiquiri comes served in a paper cup with a wooden spoon! Real strawberries, lime juice and rhum make this frozen treat very concentrated in alcohol. Again, the ice is done perfectly. Fine, homogeneous crystals which melts immediately at the warmth of the tongue. There is actually a person specialized in making ice at the Aviary. There are over 45 kinds of ice ranging from flavored ice to shaped ice to hollow ice! Talk about dedication!!!<br />
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10. <b>Cold chocolate</b><br />
<i>Menthol, almond, wheat whiskey</i><br />
Pairing: <b>Chocolate</b><br />
<i>Chocolate brioche</i><br />
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<span style="text-align: center;">The menthol is on the right side and the chocolate beverage on the left. Menthol is an ingredient often used in molecular cuisine as this compound not only offers a cooling effect, but also is solid at room temperature but melts under heat. With these properties, the Aviary team designed the glass so that as soon as you hold it on the menthol side, it melts under the temperature of the hand and mixes in with the chocolate side giving it a minty taste!!!</span></div>
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<span style="text-align: center;">The breaded chocolate brioche is first dipped in milk, frozen, then dipped in chocolate to create this unique crunchy texture. In addition, a little brioche is added to the top.</span></div>
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<span style="text-align: center;">Now, after 10 cocktails, I can guarantee that you might feel the world around you turning a little, your cheeks a little warmer and everything inexplicably funnier and merrier. If you are still able to walk and drink more, you might be lucky enough to be invited to their private speakeasy bar: The OFFICE. On invitation only and locked behind huge doors, the Office seats only 15 people and is the IN place where the chefs hang. The barman can either whip out one of the cocktail out of the menu or custom create one to your own preferences. We were fortunate enough to get a view of the office during our visit but stayed only briefly as the bar closed at 2:00. </span></div>
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<span style="text-align: center;">All in all, the Aviary is a must stop for any cocktail lover that is seeking a roller coaster of emotions! The service is absolutely stellar; every single staff member is dedicated to make your experience the best you never had. I am repeating myself but again, this visit was sincerely one of the best nights I had in a long time. Please. You don't want to miss this!</span></div>
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<span style="text-align: center;"><a href="http://www.urbanspoon.com/r/2/1592762/restaurant/West-Loop/The-Aviary-Chicago"><img alt="The Aviary on Urbanspoon" src="http://www.urbanspoon.com/b/link/1592762/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></span></div>
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</span>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com3tag:blogger.com,1999:blog-7826086271381774615.post-6744753664474846402012-07-24T12:29:00.004-07:002012-07-24T12:29:55.666-07:00Pursue your dreams!<div class="separator" style="clear: both; text-align: justify;">
I always knew that I loved to eat ever since I can remember. But boy, was I surprise to see how my childhood was affected by my unconditional love for food! Like I mentioned in my <a href="http://www.thesassyfoodophile.com/p/about-me.html" target="_blank">intro</a>, I found a poem that I wrote about food back when I was a kid, precisely in 2001. </div>
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My homework was to write a poem about myself, about how terrific I am at something. Check it out, it just brought a smile to my face reading mini me writing about what I breathe day and night now.</div>
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At 14 years old, never would I have thought that I would have pursued studies in Food Science. Never would I have thought that I would be <a href="http://www.thesassyfoodophile.com/2011/10/how-does-new-product-land-on-your.html" target="_blank">working</a> for a multinational developing new products that everyone could buy at the grocery. Never would I have thought that I would be writing a blog about food! That little me would have had sparkles in her eyes if she knew what is waiting for her. And she would have been so glad that I listen to my desire to pursue my dreams!</div>
<br />The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com1tag:blogger.com,1999:blog-7826086271381774615.post-11931378626809723922012-07-21T21:54:00.001-07:002012-07-21T21:56:08.482-07:005 revisited poutines in Montreal!Check out my contribution to the Canadian tourism website <a href="http://www.where.ca/">http://www.where.ca/</a>! Where to find five poutines in Montreal that will surprise your taste buds!!!! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSVgk08hsZ2FDLkTeKV6q15f_d50-9SNeVd2BtgyFTPkwpmb4akXSc1iHDH1ATLj0UAQCpkHa4C5eKYtfnbYQb-QinBnC5RzlixKlZDd6KVAFpThIDrqOflZFbX4FRnQdyyyWato3Lg0C/s1600/Capture.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSVgk08hsZ2FDLkTeKV6q15f_d50-9SNeVd2BtgyFTPkwpmb4akXSc1iHDH1ATLj0UAQCpkHa4C5eKYtfnbYQb-QinBnC5RzlixKlZDd6KVAFpThIDrqOflZFbX4FRnQdyyyWato3Lg0C/s640/Capture.JPG" width="634" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.where.ca/blog/food-and-drink/beyond-the-classic-poutine-5-must-try-montreal-versions/">http://www.where.ca/blog/food-and-drink/beyond-the-classic-poutine-5-must-try-montreal-versions/</a> <br />
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</tbody></table>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-57445657308328601222012-07-21T21:13:00.001-07:002012-07-21T21:20:14.209-07:00La Bouffe de rue à Montréal?!?!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">La magie des takoyaki aux Souks Gastronomiques du festival Juste Pour Rire</td></tr>
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Oui oui oui oui oui!!!! On sent ce jour approcher de plus en plus! Un jour, dans un futur proche, Montréal pourra se vanter de sa grande gastronomie de rue! Et cela sera beaucoup plus que des hot dogs, des pretzels et des burgers! On pourra y trouver tacos, takoyakis, viande de barbecue longuement braisées, sandwich gourmets, etc.<br />
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<a name='more'></a>Banni depuis 1947, la bouffe de rue était considérée comme une nuisance aux restaurants tout en posant un risque sur la salubrité alimentaire. De nombreuses pétitions ont été signées autant par des entrepreneurs épicuriens avides de répandre la bonne bouffe rapide et accessible que des gourmands qui veulent découvrir ce que ces camions peuvent offrir! Souvent, les souvenirs les plus mémorables des voyages à travers le monde viennent de la nourriture mangée sur le pouce!<br />
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Et c'est en effet un voyage au Mexique qui a allumé le désir des pionniers de la bouffe de rue, la gang de <a href="http://grumman78.blogspot.ca/" target="_blank">Grumman 78</a>, Marc-André Leclerc, Hilary McGown et Gaëlle Cerf. Époustouflés par la nourriture servie si spontanément tout en étant garnie d'ingrédients simples et frais, ils ne pouvaient résister d'apporter cette source de bonheur à Montréal! Et voilà l'histoire de la naissance du fameux camion à tacos! <br />
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<tr><td class="tr-caption" style="text-align: center;">Party de fête du blog <a href="http://www.shutupandeat.ca/" target="_blank">Shut Up and Eat</a> </td></tr>
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Initialement, tout était cuisiné dans un garage bien caché dans Saint-Henri et ils ont réussi lentement mais sûrement à s'intégrer dans les nombreux festivals d'été à Montréal. Le camion offre des tacos avec des combinaisons inusités tels le Thanksgiving (dinde, canneberge, croutons) ou le banh mi (pork, coriandre, carottes) ainsi que des drinks servis dans des sacs! De bouche à oreille, la popularité de Grumman 78 avait grandi à une vitesse fulgurante! Des événements privées et orgys de bouffe étaient lancés dans leur garage. Finalement en début 2012, ils ont établi pignon sur rue au Faubourg Ste-Catherine.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ceviche de maquereaux et calmars, avocats, feuilles de won ton frits - Grumman 78</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Poulet frit et salade PDT - Grumman 78</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Taco de chorizo et haricots frits - Grumman 78</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8KhYzso60tF1HVDGIiUOioqIIzXaag1aogfz1oIhMcMqqtcyYLOBZ7-gKcNRRhEfvH6uK4tfb_deel-ZhY6H8S8LvwQ9uM7-y5gKfNchp4gGPv4qljSxhE5dNjTFzel1Qhboi6QkzmZg/s1600/DSC_0260.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8KhYzso60tF1HVDGIiUOioqIIzXaag1aogfz1oIhMcMqqtcyYLOBZ7-gKcNRRhEfvH6uK4tfb_deel-ZhY6H8S8LvwQ9uM7-y5gKfNchp4gGPv4qljSxhE5dNjTFzel1Qhboi6QkzmZg/s640/DSC_0260.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taco Action de Grâce - Grumman 78</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eKdzRyTLTCLTt418WrSXgDrujGO7wQrbUAKT4nurvgCaziUwh3jQ4RQVwcSO0k1i2myHjFzpnweX26SzC357lbGSfU_ZjvKUJz2UTeDbuAlgcaxCS57ogGrLYh975Rt7d-XhyJMRbrL7/s1600/DSC_0268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eKdzRyTLTCLTt418WrSXgDrujGO7wQrbUAKT4nurvgCaziUwh3jQ4RQVwcSO0k1i2myHjFzpnweX26SzC357lbGSfU_ZjvKUJz2UTeDbuAlgcaxCS57ogGrLYh975Rt7d-XhyJMRbrL7/s640/DSC_0268.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taco poisson frit - Grumman 78</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rXS0mCLvh81FgMJOF9spqLIyQNxrfguGFDO6kpP-mufippLPNa3Gau6RuvMBOIqyaHBlSaKKbz9VTjNIPBaNNKGKxH8YVqscfAscuKfKni7hvg8cAU_ODvqMcUATfmHlQJyd9C_GOonO/s1600/DSC_0279.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rXS0mCLvh81FgMJOF9spqLIyQNxrfguGFDO6kpP-mufippLPNa3Gau6RuvMBOIqyaHBlSaKKbz9VTjNIPBaNNKGKxH8YVqscfAscuKfKni7hvg8cAU_ODvqMcUATfmHlQJyd9C_GOonO/s640/DSC_0279.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorbet à la framboise sur brownie - Grumman 78</td></tr>
</tbody></table>
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La persévérance a porté fruit. En juin, une nouvelle a réjoui plusieurs partisans de la bouffe de rue! La ville considère la <a href="http://www.montrealgazette.com/life/City+consider+legalizing+food+trucks/6778984/story.html" target="_blank">légalisation des cantines</a> servant de la nourriture et établira des nouvelles loi d'ici fin septembre! Non seulement ça mais on peut dire que 2012 est définitivement une année marquante dans l'histoire de la bouffe de rue à Montréal! <br />
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Faisons une énumération des événements et endroits où on peut profiter de cette nouvelle vague:<br />
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<strong><a href="http://www.parcolympique.qc.ca/evenements/1ers-vendredis/" target="_blank"><span style="color: red;">Les 1er vendredis - Camions de cuisine de rue</span></a><span style="color: red;"> - 1er juin au 3 août 2012</span></strong><br />
sur l'Esplanade du Parc Olympique<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICtKexx3_4WN6TByQZHC92Le_Ioyy5bvz4kDTyZx9x9OQeoYo1OOiKxtg4buEMcFfYnnOAJY4fTnZXuHnLiH1wW8x_SezT2xb1Ux2Yv84gmhI-pitWubzFz1htw1fvP6-Squ7sc96fbot/s1600/IMG_0345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICtKexx3_4WN6TByQZHC92Le_Ioyy5bvz4kDTyZx9x9OQeoYo1OOiKxtg4buEMcFfYnnOAJY4fTnZXuHnLiH1wW8x_SezT2xb1Ux2Yv84gmhI-pitWubzFz1htw1fvP6-Squ7sc96fbot/s640/IMG_0345.JPG" width="640" /></a><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyg4ijxnISKGBXJWmS2Sk5qrK0OvsOjNG-VYD4zBDoTy6i73cqd4XBz3ygACMGaqznCXwVP4PBPFr0e7oGS4rMC65XLyQ1mYJzWtWoX7ObVuk1p4T9XJU4G0pzUg0_DsSk-zCBkIQyxK6x/s1600/IMG_0332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyg4ijxnISKGBXJWmS2Sk5qrK0OvsOjNG-VYD4zBDoTy6i73cqd4XBz3ygACMGaqznCXwVP4PBPFr0e7oGS4rMC65XLyQ1mYJzWtWoX7ObVuk1p4T9XJU4G0pzUg0_DsSk-zCBkIQyxK6x/s640/IMG_0332.JPG" width="640" /></a></div>
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<tr><td style="text-align: center;"><div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEsTSE-yR37owLBlsf-okv0T-A7V815cFfIul0Hi6jhFAasqzsHJ8Kml-vh5UwRtnFEzsbo9VPN8hk0u_-uYZXZT0WGWkhChYQWf57hp1Isg4HNHovSmhkRnqRXSrL1hxqNpS9EE-h5A6/s1600/IMG_0338.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEsTSE-yR37owLBlsf-okv0T-A7V815cFfIul0Hi6jhFAasqzsHJ8Kml-vh5UwRtnFEzsbo9VPN8hk0u_-uYZXZT0WGWkhChYQWf57hp1Isg4HNHovSmhkRnqRXSrL1hxqNpS9EE-h5A6/s640/IMG_0338.JPG" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Sandwich le Berbère de la Mangeoire - Merguez, cheddar, avocat, oignons rouges - DÉCADENT!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoUvDNA1dVLy5HNu_G1aAAAPOfxJqE9oDyc7iW1JYupGsXJeZr6WKTXmrUX55N8bHZVHEDPcyMsOKWOmvqn1yPX0bHwEvVWT7v_lmEplPk2xaJTg9hLZToYDSu1weaq7qkzQg6QLMTg0r/s1600/IMG_0340.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoUvDNA1dVLy5HNu_G1aAAAPOfxJqE9oDyc7iW1JYupGsXJeZr6WKTXmrUX55N8bHZVHEDPcyMsOKWOmvqn1yPX0bHwEvVWT7v_lmEplPk2xaJTg9hLZToYDSu1weaq7qkzQg6QLMTg0r/s640/IMG_0340.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sandwich le Migrateur de la Mangeoire - Gravlax à l'érable, câpres frites, mayo à l'orange</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdw6zGQOr44HrDc-aFMgwZIM7N8u883kNCErMN7fycy3CCgK62i8ALBCSu_AzgJHXo8GDQCoE10ZtXEP4vwqWy9vyozWsxsN34CbrCzqQBYLu3v3rCwmCQxw_rFPdYfAQmlB-Zo11Ns3f-/s1600/IMG_0341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdw6zGQOr44HrDc-aFMgwZIM7N8u883kNCErMN7fycy3CCgK62i8ALBCSu_AzgJHXo8GDQCoE10ZtXEP4vwqWy9vyozWsxsN34CbrCzqQBYLu3v3rCwmCQxw_rFPdYfAQmlB-Zo11Ns3f-/s640/IMG_0341.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYK-fPIcGGYCRqXOSkwjEHn6WqTN2qRRv1peKJEDq4UF5Y9As4WkN2xxwmzDFUtI2mR-VW4SjXMrBmXzkrpQXUo3zRhdfi4NKLL2GUy1NQGi01-Afk0AQytMBO8tbAZtlAicsC8lyr2NI2/s1600/IMG_0342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYK-fPIcGGYCRqXOSkwjEHn6WqTN2qRRv1peKJEDq4UF5Y9As4WkN2xxwmzDFUtI2mR-VW4SjXMrBmXzkrpQXUo3zRhdfi4NKLL2GUy1NQGi01-Afk0AQytMBO8tbAZtlAicsC8lyr2NI2/s640/IMG_0342.JPG" width="640" /></a></div>
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Du mois de juin jusqu'au mois d'août, chaque premier vendredi à compter de 16h se rassemblent 7 camions de cuisine de rue incluant:<br />
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- Grumman 78<br />
- Pas d'cochon dans mon salon<br />
- Crêpe moi<br />
- Lucky's truck<br />
- La Mangeoire<br />
- Hot Dogbull palace<br />
- Nouveau Palais<br />
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<a href="http://www.lapresse.ca/vivre/cuisine/restaurants/201205/04/01-4522129-la-restauration-mobile-demenage.php" target="_blank"><strong><span style="color: red;">Pop up culinaire</span></strong></a><span style="color: red;"> de la Place Émilie Gamelin - à partir du 17 mai</span><br />
Place Émilie Gamelin<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aELBcgO67C8PLLswT8Lei7OGj6FqqkbdllRt8ughWGlpjlqAjinAR_zXWS6LIeE5QVOjnPCOycUT_p8jeMJNuFqDnZbsMWBgWr_cuLze4Q4SwnLD-c80Fyf1bxPuqsLqeXKKTUYKQtA4/s1600/DSCN1746.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aELBcgO67C8PLLswT8Lei7OGj6FqqkbdllRt8ughWGlpjlqAjinAR_zXWS6LIeE5QVOjnPCOycUT_p8jeMJNuFqDnZbsMWBgWr_cuLze4Q4SwnLD-c80Fyf1bxPuqsLqeXKKTUYKQtA4/s640/DSCN1746.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burger bédaine de tofu et thé glacée au gingembre du Winneburger du Nouveau Palais</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmhs0bEEth_C_o1Nfn6VNoOPpM2D4_2DpBpMszW8UPbz8jav1_66BKCktNWrJAjOFVh9ScFNPk1HmDCGA0qM3xf06xcUJdFjgtLeCdcqdQh4_wLCzQosmv2wX5wUzdTifLSPEU6U3jIAA/s1600/DSCN1750.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmhs0bEEth_C_o1Nfn6VNoOPpM2D4_2DpBpMszW8UPbz8jav1_66BKCktNWrJAjOFVh9ScFNPk1HmDCGA0qM3xf06xcUJdFjgtLeCdcqdQh4_wLCzQosmv2wX5wUzdTifLSPEU6U3jIAA/s640/DSCN1750.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burger bedaine de tofu épicé du Winneburger - Nouveau Palais</td></tr>
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Parmi 6 camions de cuisine de rue, ils s'alternent à chaque jour du lundi au vendredi avant et après le festival Juste pour Rire pour combler les appétits des travailleurs pressés ou des curieux gourmands. Et le 13 juillet, le restaurant <a href="http://www.nouveaupalais.com/" target="_blank">Le Nouveau Palais</a> inaugure le WINNEBURGER servant leur fameux burgers en plus de choix végétariens à petits prix!</div>
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<strong><span style="color: red;">Festivals</span></strong><br />
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- <a href="http://www.francofolies.com/default-fr.aspx" target="_blank">Francofolies</a> - 7 au 16 juin 2012<br />
- <a href="http://www.montrealjazzfest.com/default-fr.aspx" target="_blank">Festival International de Jazz à Montréal</a> - 28 juin au 7 juillet 2012<br />
- <a href="http://www.hahaha.com/fr/montreal/survol" target="_blank">Festival Juste pour Rire</a> - 12 au 29 juillet 2012<br />
- <a href="http://piknicelectronik.com/?gclid=CPL0iPGkrLECFQff4AodMlMAtg" target="_blank">Piknik Électronik</a> - tous les dimanches d'été jusqu'au 30 septembre 2012<br />
- <a href="http://www.diverscite.org/2012/francais/index.php" target="_blank">Festival Divers/cité</a> - 30 juillet au 5 août 2012<br />
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<a href="https://www.facebook.com/Foodaphilia#!/SoukAJustePourRire" target="_blank"><strong><span style="color: red;">Souks Gastronomiques </span></strong></a><span style="color: red;"><strong>- </strong>12 au 29 juillet 2012</span><br />
Cadre du festival Juste pour Rire, devant le théâtre Maisonneuve<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokae2qgmt4Xhvi43VFquVJKHkFYNqDwafGNMDwxLh9jqAB8Dzr4wq-oy7uSglrsQvsIkaZDWHTBBucckQO_0-3MDvA6TcYIaMt0l4Eylm9HGMEuZzIJhFdJ5EL11RctHI48Rx9h51xo7B/s1600/IMG_3198.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokae2qgmt4Xhvi43VFquVJKHkFYNqDwafGNMDwxLh9jqAB8Dzr4wq-oy7uSglrsQvsIkaZDWHTBBucckQO_0-3MDvA6TcYIaMt0l4Eylm9HGMEuZzIJhFdJ5EL11RctHI48Rx9h51xo7B/s640/IMG_3198.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La fabrication des takoyakis aux Souks Gastronomiques</td></tr>
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Selon la page facebook des Souks, les camions qui seront présents:<br />
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<em>Grumman78, Pas d'cochon dans mon Salon, La Mangeoire, Lucky's, Hot Bulldog Palace, Death Grill, Nouveau Palais et Pastaga</em><br />
<em></em><br />
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<em>dans des conteneurs et cabanes à pêche: Station16, Salon Panache, Créations Philo, Mehrathon, Restaurant Flammée, Daren Bergeron, EuroPolonia, Traiteur Guru, Café Myriade, Jolifou, Alexis Le Gourmand, Marché27, Tourtière Australienne, Takoyaki, Krampouz, Place Deschamps, Apollo et Lucille's</em><br />
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C'est le plus réussi des événements! Absolument impressionant et excitant! Mes coups de coeurs jusqu'à maintenant: les boules de pieuvre en pâte (takoyaki), le sandwich pulled pork du Pas d'cochon dans mon Salon, le taco au tartare de thon blanc et salsa de mangues du Marché 27 express, la sandwich Le Migrateur (saumon, mayo à l'orange, concombre, câpres frits). Il faut que j'y retourne pour essayer les autres!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNR-o7oG4cK4gw56kRg-pBnKF2sWouNJjNRPCKQu9XWByksBshcQKL8NMXfYa44CN5RVktL0fXRSTzCqHPyJ8BudwGdgoNi-1nmJrG7gL5-Xdo21CYswdiYnLAXnlLhwasVpoTwi2ZqBtm/s1600/IMG_3195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNR-o7oG4cK4gw56kRg-pBnKF2sWouNJjNRPCKQu9XWByksBshcQKL8NMXfYa44CN5RVktL0fXRSTzCqHPyJ8BudwGdgoNi-1nmJrG7gL5-Xdo21CYswdiYnLAXnlLhwasVpoTwi2ZqBtm/s640/IMG_3195.JPG" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CzfDy4uOE8T-TcO_nNWXJB_hpAZI-ItkMg2n-18anD-gVY-_7iomTX5VqnFdD5WOz7JM6_0mUS6xvUMM6hqIMXaAG_W5z0Iw_hzEi-idX_vO8YDrcr8K1S8qL6Aka07xvE-HgclZwZ4r/s1600/IMG_3199.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CzfDy4uOE8T-TcO_nNWXJB_hpAZI-ItkMg2n-18anD-gVY-_7iomTX5VqnFdD5WOz7JM6_0mUS6xvUMM6hqIMXaAG_W5z0Iw_hzEi-idX_vO8YDrcr8K1S8qL6Aka07xvE-HgclZwZ4r/s640/IMG_3199.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Takoyakis au pieuvre et aux champignons - 4$ - Takoyaki Montréal</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXEnshG7-Ex3eRH7y3d8ab98jOnxi9Z-qpVLn1Gag5sfVact33FvOUroAUojTRR2-2TgVurQjBeH3YWH27AgZd3mjL8LlHxfR1mlxqc_Hbodck2Y6eAlNJwBVyY52Sh_ECQ-JNNe1lNZ9/s1600/IMG_3200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXEnshG7-Ex3eRH7y3d8ab98jOnxi9Z-qpVLn1Gag5sfVact33FvOUroAUojTRR2-2TgVurQjBeH3YWH27AgZd3mjL8LlHxfR1mlxqc_Hbodck2Y6eAlNJwBVyY52Sh_ECQ-JNNe1lNZ9/s640/IMG_3200.JPG" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Sandwich au porc effiloché - 7$ - Pas d'Cochon dans mon Salon</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Huîtres Malpèques - 5.75$ - Pas d'Cochon dans mon Salon</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sandwich Le Migrateur - 9$ - La Mangeoire</td></tr>
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<a href="http://www.lavenueculinaire.com/" target="_blank"><span style="color: red;"><strong>L'Avenue Culinaire</strong></span></a><span style="color: red;"> - 23 août 2012, 18h</span><br />
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La Scena<br />
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Au prix de 50$, on peut y déguster un cocktail d'accueil, des bouchées de dégustations des Food trucks et des Food Carts, et tous pleins de surprises selon leur site internet! <br />
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J'applaudis l'effort et la persévérance de tous ces camions de cuisine de rue pour réaliser finalement un exploit tant convoité à Montréal! Malgré que la métropole est reconnue pour son plan gastronomique, elle vient d'atteindre un tout autre niveau! <br />
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Liens intéressants sur la cuisine de rue:<br />
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<a href="http://www.lapresse.ca/vivre/cuisine/restaurants/201205/04/01-4522129-la-restauration-mobile-demenage.php">http://www.lapresse.ca/vivre/cuisine/restaurants/201205/04/01-4522129-la-restauration-mobile-demenage.php</a><br />
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<a href="http://www.lapresse.ca/debats/chroniques/marie-claude-lortie/201206/14/01-4534737-cuisine-de-rue-nouveau-menu-a-montreal.php">http://www.lapresse.ca/debats/chroniques/marie-claude-lortie/201206/14/01-4534737-cuisine-de-rue-nouveau-menu-a-montreal.php</a><br />
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<a href="http://journalmetro.com/plus/bouffe/107846/montreal-met-la-bouffe-de-rue-a-letude/">http://journalmetro.com/plus/bouffe/107846/montreal-met-la-bouffe-de-rue-a-letude/</a><br />
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<a href="https://www.facebook.com/Foodaphilia#!/POURbouffederueMontreal">https://www.facebook.com/Foodaphilia#!/POURbouffederueMontreal</a><br />
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<a href="http://www.midnightpoutine.ca/food/2012/07/souk_street_food_palooza_at_just_for_laughs/">http://www.midnightpoutine.ca/food/2012/07/souk_street_food_palooza_at_just_for_laughs/</a><br />
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<a href="http://www.lapresse.ca/vivre/cuisine/restaurants/201207/20/01-4557628-succulent-souk.php">http://www.lapresse.ca/vivre/cuisine/restaurants/201207/20/01-4557628-succulent-souk.php</a><br />
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</div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com1tag:blogger.com,1999:blog-7826086271381774615.post-525712234929154502012-07-16T19:43:00.002-07:002012-07-16T19:43:37.412-07:00Park Restaurant - refreshing twist to Japanese cuisine<div style="text-align: justify;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">It is funny when you think that a few years back, sushi was still such a novelty and meant only for those who were adventurous enough to try it. It has come a long way since then! And there has been quite some improvement and evolution from sushi shops, sushi from grocery stores, from buffet or from all you can eat! Even though Montreal is not necessarily known for this type of cuisine, there is no doubt that the expertise is growing and ever so rapidly!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">And I must say that Park restaurant is ranking quite high in its category. In a relaxed and cozy atmosphere, Chef Antonio Park wisely pairs unexpected ingredients to surprise his patrons. And the quality of the fish he uses cannot be any fresher. Literally. You'll understand why later. Now, please embark to this sensorial journey with me :)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7CKpD_DSm_5bjsWbX5TeAp4P6Sx5lSd74HxWFjlL3sUg7CBNoFVMTWU5O2SXx1EJWdRHBRfsMrb4qt2euHOvDg4vUfiGoiAKv4bPwpCfjVxnI-83AuS_ker_h7ZOLYARDAGkpYL4VH6O/s1600/IMG_3068.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7CKpD_DSm_5bjsWbX5TeAp4P6Sx5lSd74HxWFjlL3sUg7CBNoFVMTWU5O2SXx1EJWdRHBRfsMrb4qt2euHOvDg4vUfiGoiAKv4bPwpCfjVxnI-83AuS_ker_h7ZOLYARDAGkpYL4VH6O/s640/IMG_3068.JPG" width="640" /></a></span></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">If it is your first experience, i strongly suggest you to try out their Omakase menu. A blind tasting awaits you ;) </span></div>
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;"> 1. Scallop ceviche, ice wine vinegar, salsa verde, beet salad, balsamic pearls</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">A perfect start! The scallop was fork tender and the ceviche texture is so different from a seared scallop! Definitely interesting! The tartness and sharpness of the vinegar along with the salads balanced out the sweetness of the mollusk. And the pearls were explosively juicy! Loved that Park integrated some molecular science in his dish!</span></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Razor shells are most often served in Asian restaurants either steamed or sauteed with little seasoning. The taste of this shell is the perfect equilibrium of sweet and salty with a slight resistance under the teeth. Park prepares it wisely by cutting it up and blending it beautifully with crunchy beans! </span></div>
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<b style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif;">3a. </b><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif;"> </span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif;">Albacore (white Tuna) from BC, with white anchovy, torched, glazed with a sweet spicy chili mix; </span><b style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif;">b.</b><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif;"> Aji, torched, topped with sweet onion carrot sauce, glazed with soya wasabi, garnished with fresh ginger & green onions </span><b style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif;">c.</b><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif;"> Organic ahi salmon, torched on top, maple syrup with basil edamame sauce, sesame seed </span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">(from left to right)</span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;"> </span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;"> </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Wow wow wow! Having the fish caramelized under blazing flames is one of the best idea ever! The finishing taste and aroma it gives is absolutely phenomenal! And of course, each combination with its sauce and garnish was spot on! My fave: the salmon which had a buttery and rich taste married with its sweet toppings nearly brought me to a foodgasm!</span></div>
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;">4. <span style="background-color: white;">Roasted skate baked in oven, baby corn and sauteed porcini ragout, celeriac puree</span>, coriander sprouts</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">You might know the skate as this kite-shaped body fish which glides smoothly in the water and lays flat on the ocean's sand . In the culinary world, it has never been much looked upon as it is sold at a much cheaper price than most fish. However, its mild and sweet flavor and filamentous meat can do wonders when well prepared. The skin was fried crisp and contrasted with the soft meat and the silky puree. The baby corn were strongly flavored with the earthy taste of the porcini. The small little details made all the difference! The coriander sprouts were packed with flavour and added such a summery touch to the dish! </span></div>
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<span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;"><b>5a. </b></span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">Shima agi or yellow horse striped mackerel plus micro glazed with soy wasabi, grated fresh ginger and scallions <b>b.</b> </span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">Itoyodari (japanese butterfly seabream), soy wasabi, japanese citrus <b>c.</b></span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;"> </span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">Suzuki (japanese seabass) soy wasabi, topped with ahi machaco, japanese caper berries aged for 2 years in soya <b>d.</b> K</span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">ampachi (amberjack) soy wasabi, topped with chimchurri, south american salsa <b>e.</b> </span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">Kamintai, acupunture red snapper, canadian caviar, purple shiso flower(japanese mint)<b> f.</b></span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;"> </span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">Amahi tolo, yellow tail bent, soya wasabi micro chives g. </span><span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">Pickle cucumber and pickle ginger (right to left)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; text-indent: -18pt;">Now, please excuse me for any errors for the japanese terms! I got very creative trying to figure out these exotic fish names ;) This dish was so pretty and boy did it deliver in flavor! What I loved is how each garnish just complemented so perfectly the fish without outshining it. Here are the highlights: The japanese citrus is a blend of lime and lemon and is incredibly aromatic with the sea bream. The aged caper berries were concentrated highly in complex rich notes from soya and heightened the mildness of the suzuki. The tart and slightly spicy condiments of the chimchurri was an unexpected but pleasant addition to the fatty kampachi. </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; text-indent: -18pt;">Now here comes the fun part, the kamin tai! Now believe it or not, they use acupuncture, or <a href="http://m.theglobeandmail.com/life/the-freshest-fish-from-the-far-east/article4305524/?service=mobile" target="_blank">kaimin katsugyo</a>, to keep the fish the freshest possible from Japan to Canada. This technique allows the fish to be in a deep coma during its transportation. Along its trajectory, the fish will die painlessly from the depletion of oxygen but the needle technique allows the flesh of the fish to be as fresh as it was alive. This allows fishes exclusive from Japan to be tasted here as it came from Canadian water! And the taste is indescribable, you need to try it out to experience it. The tiny shiso purple flower on it comes from Japan as well and is impressively minty and strong for its size.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; text-indent: -18pt;">The flavor of each fish came through and it is interesting to notice the difference in each and everyone of them. The wasabi is freshly grated, the soy is lightly glazed over the fish, the rice is slightly warm and vinegary and the pickled condiments are home made and is nothing compared to the pinkish ones... and all of these perfect elements were the ideal nest for these babies. </span></span></div>
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;">6. Korean dessert - Warm red bean puree, honeydew and strawberry & pineapple ice shave, stripes of vanilla biscuit, homemade granola</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">This dessert screams cool and refreshing! The contrast of temperature of the bean puree along the ice shave sent chills along the pine. The duo ice shave were exploding of the yummy fruit juices while the buttery biscuits and granola completed the whole sensory experience! A satisfactory yet light ending to a memorable meal.</span></div>
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I absolutely fell in love with Park restaurant! The service is absolutely flawless, our waitress was such a darling and thoroughly explained everything with so much passion! The food is without a doubt the type that will make you thinking about it day and night and leave you lingering for more. There is so much more to try, I was salivating at my neighbors' dishes even though mine were already mind blowing! They are also opened during lunch time and serves brunch on Saturday! Expect to find me at Park very often :) I'll maybe see you there!</div>
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<a href="http://www.urbanspoon.com/r/67/1652568/restaurant/Montreal/Restaurant-Park-Westmount"><img alt="Restaurant Park on Urbanspoon" src="http://www.urbanspoon.com/b/link/1652568/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></div>
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<br /></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com2tag:blogger.com,1999:blog-7826086271381774615.post-75078214747077304112012-05-31T21:24:00.001-07:002012-06-01T10:37:17.720-07:00We all scream for ice cream!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">Mother Nature has been having mood swings this year. Whether it is because of the fact that 2012 indicates the end of the world or simply that the earth warming's consequences are starting to make its effect, we had heat waves at unexpected time of the year! Fortunately, that gives us more reasons to indulge into iced and delicious treats!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Here is a list of my fave go to places to cool down:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Crèmerie Pineault</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This ice cream parlor in Laval is so worth the detour! Seriously! Every single person I brought there is now addicted to their soft serve! Read this: they include real fruits, cookies pieces, candies, chocolate and much more IN their soft serve ice cream!!!! You can combine 1, 2 or 3 flavors into a GIANT cone of deliciousness! They are proposing their own combinations such as Pêche Melba (strawberry, peach and almonds) or you should most definitely create your own foodgasm cone! Here are some of the awesomeness just to name a few that you can add to your dairy yumminess:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Hazelnut syrup</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pineapple</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Strawberry</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Banana</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Oreos</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Skor</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mint</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Maple</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Almonds</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Blueberry</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Peach</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Chocolate</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Kit Kat</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Marshmallow</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mango</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The place is small so do expect a line up! And depending on how many flavors you choose and the base you want (ice milk, ice cream or frozen yogurt), the price can vary from 4 to 6 bucks. But check out how much you get:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><i>My go to choice: Blueberry-pineapple frozen yogurt with chocolate syrup!</i></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> <span style="font-weight: bold;">Les Givrés</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Les Givrés was one of my best discoveries last year during a <a href="http://www.thesassyfoodophile.com/2011/07/blog-post.html" target="_blank">dishcrawl</a>. Les Givrés is owned by three passionate men, Julien Lebuis, Martin Maheux-Picard and Alexandre Deslauriers. E-V-E-R-Y-T-H-I-N-G they sell is homemade, from the cones to the ice cream to the sherbet to the marshmallow to the pastries! And their cones are made in a super mega cool machine right in front of you and their logo is even printed on it! All of their ice cream are made with real ingredients, not flavors, not store-bought preparation, the REAL thing! One of the unique feature of Les Givrés is their sherbet which comes out of a soft-serve machine and every week, they propose new flavors that you can try alone or twist it with their regular vanilla soft serve. Also, they offer sampling of their desserts for a very affordable price. The details can be found on their <a href="https://www.facebook.com/LesGivres" target="_blank">facebook page</a>!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><i>My go to choices: Maple Taffy or Coffee ice cream and their homemade-its-so-fluffy-im-gonna-die-marshmallow!!!</i></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Ripples</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Ripples has been existing on the Plateau for over 17 years and is still going strong! It is the perfect sweet fix after a greasy smoked meat at Schwartz since it is right in front of it! All of their ice cream is homemade and features exotic and original flavors such as Halavah (middle east sweet confection made with sesame paste and pistachios), Kulfi (indian flavored dessert with cardamone and pistachio), Green or Chai Tea! For your conservative peeps, don't worry, they are very well known for their French Vanilla (won Montreal Gazette's Quest for the best) and Chocolate x6 flavors as well! And let me tell you that the latter will satisfy any chocoholic! Extremely rich and intense in cocoa but not overwhelmingly sweet, this baby includes milk, dark, white chocolate and is work every single calorie. Note: They only accept cash!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><i>My go to choices: The Kulfi or Chocolate 6x ice cream!</i></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Bo Bec</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The perfect dessert destination on Laurier after feasting on delicious sushis at Tri Express! You will find your traditionnal ice cream shop that will bring you back to your childhood! Everything ranging from slush, blizzards, banana splits, homemade popsicle in those plastic cups with the wooden stick, homemade ice cream sandwiches and drumstick, and an array of mouth-watering ice cream flavors . They also offer tofu ice cream which is a great alternative for vegans or lactose intolerant customers! </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><i>My go to choices: A good traditional blue raspberry slush with a drop of soft serve ice cream in it! Or the strawberry basil or salty chocolate flavor!</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Image from </td></tr>
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<a href="http://www.midnightpoutine.ca/food/2007/07/i_scream_you_scream_-_creme_glacee_bo-bec/">http://www.midnightpoutine.ca/food/2007/07/i_scream_you_scream_-_creme_glacee_bo-bec/</a><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Birks Café</b></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">If you feel fancy one day and want to cool down surrounded by expensive jewelries, it is the place to go! Birks Café is installed in the Birks Jewelry shop on Ste-Catherine and is known for their afternoon tea but personally, I absolutely love their iced treats! Jérôme Ferrer adds his luxurious touch on the ice cream by serving them in martini glasses and including ingredients such as Chambord Liquor, Turron nougatine or fresh fruit salads infused with lemongrass to bring your sweet experience to a whole new level!!! The price is also well reflected at almost 14$ a cup!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><i>My go to choice: La coupe Melba (Peaches in syrup, vanilla ice cream, red currant jelly, roasted almonds and chantilly cream)</i></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">So there you go! A list of my places that are close to my heart whenever I want to treat myself to iced indulgence! You can also refer to my <a href="http://www.thesassyfoodophile.com/2011/08/swurl-vs-yeh.html" target="_blank">previous fro-yo post</a> whenever I want to feel less guilty of eating sweet iced treats! </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Crèmerie Pineault</b></span><br />
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<a href="http://www.urbanspoon.com/r/67/1682334/restaurant/Montreal/Cremerie-Pineault-Laval"><img alt="Crèmerie Pineault on Urbanspoon" src="http://www.urbanspoon.com/b/link/1682334/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="background-color: white; line-height: 14px; text-align: left;"></span><span style="color: #333333;">Other locations:</span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br style="background-color: white; color: #333333; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">Crémerie Bois-des-Filion</span><br style="background-color: white; color: #333333; line-height: 14px; text-align: left;" /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 14px; text-align: left;">77 Montée Gagnon, Bois-des-Filion<br />(450) 818-2825<br /><br />Crémerie Rosemère<br />145 boul. Labelle, Rosemère</span></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.urbanspoon.com/r/67/1598724/restaurant/Plateau-Mont-Royal/Les-Givres-Montreal"><img alt="Les Givrés on Urbanspoon" src="http://www.urbanspoon.com/b/link/1598724/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.urbanspoon.com/r/67/1433335/restaurant/Montreal/Plateau-Mont-Royal/Ripples-Montreal"><img alt="Ripples on Urbanspoon" src="http://www.urbanspoon.com/b/link/1433335/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.urbanspoon.com/r/67/1678748/restaurant/Plateau-Mont-Royal/Bo-Bec-Montreal"><img alt="Bo Bec on Urbanspoon" src="http://www.urbanspoon.com/b/link/1678748/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.urbanspoon.com/r/67/1548966/restaurant/Latin-Quarter/Birks-Cafe-Montreal-Montreal"><img alt="Birks Café Montréal on Urbanspoon" src="http://www.urbanspoon.com/b/link/1548966/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></span></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-14451822012535089692012-04-29T11:44:00.002-07:002012-04-29T11:48:41.040-07:00La Dinette Nationale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedfxr1YP8SRkOyuU8qsFqps-RRiOLFKS-cwN-L_mCxnCrmQGQtTQj8EWoB-ENOIZgfe-uAGX1EgGVBQKlCH0pxfZdzuvntSNkw-iiIjzsCPuUsQyUyzo_zX9hSCFjsFQ-wlFuVRf6VW1R/s1600/DSCN1362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedfxr1YP8SRkOyuU8qsFqps-RRiOLFKS-cwN-L_mCxnCrmQGQtTQj8EWoB-ENOIZgfe-uAGX1EgGVBQKlCH0pxfZdzuvntSNkw-iiIjzsCPuUsQyUyzo_zX9hSCFjsFQ-wlFuVRf6VW1R/s640/DSCN1362.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Elle se
définit comme <span style="font-style: italic;">La Fabrique de choses sucrées</span>.
Le concept est sympa: Vous pouvez vous inscrire ou l'offrir, une fois par mois,
vous recevez une boîtes de gourmandises sucrées. En vous joyant au 'Cercle des croqueurs de
choses sucrées', vous pouvez soit essayer pour un mois, tentez 6 mois ou vous
gaver pendant un an! Les gâteries peuvent être livrées direct à l'adresse
voulue ou encore recueilli à la boutique!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Elles
définissent ces boîtes comme votre part du gâteau! Mais on ne parle pas de n'importe quelle
sorte de choses sucrées! La Dinette Nationale offre vraiment des combinaisons
inusitées, surprenantes et intriguantes! Grâce à une amie extrêmement généreuse
et au courant du monde alimentaire, nous avons reçus en cadeau deux mois de
gourmandises! Ces derniers arrivent
joliment emballés avec une simili carte postale, une description de chaque
gourmandise et comment les manger et une liste d'ingrédients extrêmement
épurée. </span></div>
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<b><span lang="en-US" style="font-family: Georgia, 'Times New Roman', serif;">La part (du g</span><span lang="fr-CA" style="font-family: Georgia, 'Times New Roman', serif;">â</span><span lang="en-US" style="font-family: Georgia, 'Times New Roman', serif;">teau!) -</span><span style="font-family: Georgia, 'Times New Roman', serif;"> Janvier 2012:</span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="en-US">Marmelade
Cl</span><span lang="fr-CA">é</span><span lang="en-US">mentines Kumquats (190 ml)</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Nougatines (100g)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="en-US">Sp</span><span lang="fr-CA">é</span><span lang="en-US">culoos en sandwich Ganache chocolat au lait
(100g) </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Meringues Thé fumé
(40 g)</span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;"><span lang="en-US">La
part (du g</span><span lang="fr-CA">â</span><span lang="en-US">teau!) - F</span><span lang="fr-CA">é</span></b><span lang="en-US" style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;"><b>vrier 2012</b> </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="en-US">Caramel
</span><span lang="fr-CA">à</span><span lang="en-US"> tartiner Miel de sarrasin
(190 ml) </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Saucisson en chocolat Gingembre confit (100 g) </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Financiers Chocolat noir Fenouil confit (100 g) </span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Meringues Betterave Rose (40 g)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">J'ai amené quelques
échantillons au travail et mes collègues étaient tellement impressionnés que
nous avons décidé de succomber au Cercle des croqueurs de choses sucrées! Nous
avons opté pour l'option de 6 mois et d'aller chercher les choses sucrées nous
même à la boutique! Divisé à 5, le prix se situé environ à 40$ chacun. Ce prix est plus qu'abordable pour délecter
ces délicieuses gâteries faites à Montréal avec amour! Donc à chaque mois, nous
recevons un message nous indiquant quand notre boîte surprise sera prête avec
ce qui nous y attends. Nous partageons
donc quelques photos de nos gâteries!!!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><span lang="en-US">La
part (du g</span><span lang="fr-CA">â</span><span lang="en-US">teau!) - Mars 2012</span></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="en-US">Gel</span><span lang="fr-CA">é</span><span lang="en-US">e Orange Sanguine (190 ml) </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pralines
(100g) </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Madeleines Bergamote
(100 g) </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="en-US">Meringues
Scotch Geni</span><span lang="fr-CA">è</span><span lang="en-US">vre (40 g) </span></span></div>
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<b><span lang="en-US" style="font-family: Georgia, 'Times New Roman', serif;">La part (du g</span><span lang="fr-CA" style="font-family: Georgia, 'Times New Roman', serif;">â</span><span lang="en-US" style="font-family: Georgia, 'Times New Roman', serif;">teau!) - </span><span style="font-family: Georgia, 'Times New Roman', serif;">Avril 2012 </span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="en-US">Tartinade
Chocolat au lait Beurre de s</span><span lang="fr-CA">é</span><span lang="en-US">same
(190 ml) </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Nougat Amandes
Pamplemousse confit (100g) </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="en-US">Sabl</span><span lang="fr-CA">é</span><span lang="en-US">s Safran Abricot (100 g) </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Meringues Sucre
d'érable (40 g) </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">La
Dinette Nationale est définitivement une initiative rafraîchissante dans le
monde gourmand! Si vous avez une dent
sucré tout en étant aventurier, sautez sur le site et inscrivez vous dans le
Cercle! Vous ne serez pas déçu! Parole de The Sassy Foodophile ;)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">PS. La
Dinette Nationale célèbre son 1 an d'anniversaire le 5 mai prochain. Profitez
de cette occasion pour les découvrir ainsi que les autres produits qu'ils
offrent à leur boutique! Vous serez agréablement surpris :D</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="fr-CA">Détails
sur l'événement: </span><a href="https://www.facebook.com/events/266067026821474/"><span lang="en-US">https://www.facebook.com/events/266067026821474/</span></a><span lang="en-US"> </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">La Dinette Nationale</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://dinettenationale.com/"><span lang="en-US">http://dinettenationale.com/</span></a><span lang="en-US"> </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="en-US">fabrique
de choses sucr</span><span lang="fr-CA">é</span><span lang="en-US">es</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="en-US">Montr</span><span lang="fr-CA">é</span><span lang="en-US">al, Qu</span><span lang="fr-CA">é</span><span lang="en-US">bec, H2T 2R4</span></span></div>
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<a href="mailto:miam@dinettenationale.com"><span lang="en-US"><span style="font-family: Georgia, 'Times New Roman', serif;">miam@dinettenationale.com</span></span></a><span lang="en-US" style="font-family: Calibri; font-size: 11pt;"> </span></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-68517036798893607782012-04-08T16:02:00.001-07:002012-04-09T08:38:23.764-07:00Cabane à Sucre Au Pied de Cochon -Sugaring off the fancy way!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM3fnz65Ut-vuPDkFdZ1jAuOX5NYsiQMoik37eI6AOvSBRAe4RBsS0rhEvgarb0gLgLZTNOfkuN8bzgK6S1zgU9sGWD6E7X5Rr2w1vcmH28_KwJnoPitMsTk-uhqpjCMfPJxn8DsPOma9/s1600/DSCN1322.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM3fnz65Ut-vuPDkFdZ1jAuOX5NYsiQMoik37eI6AOvSBRAe4RBsS0rhEvgarb0gLgLZTNOfkuN8bzgK6S1zgU9sGWD6E7X5Rr2w1vcmH28_KwJnoPitMsTk-uhqpjCMfPJxn8DsPOma9/s640/DSCN1322.JPG" width="640" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">With the ever so growing culinary adventurers in quebec, the sugar shack was inevitably going to go through a makeover through the magical hands of some wild chefs. From my past posts on surprising and unexpected sugar shack meals (<a href="http://www.thesassyfoodophile.com/2011/05/on-se-sucre-le-bec-partie-2-cabane.html" target="_blank">here</a> and <a href="http://www.thesassyfoodophile.com/2011/04/on-se-sucre-le-bec-partie-1-la-cabane.html" target="_blank">here</a>), I thought I've tasted it all and that it couldn't get any crazier. Little did I know what Martin Picard, the owner of the restaurant Au Pied de Cochon, was about to get us into once more. The most intense, unimaginable, but oh so worth it, food coma!</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;"><br />
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<span style="font-family: Calibri; font-size: 11pt; text-align: center;">First, you must understand that in order to get a place at La Cabane à Sucre Au Pied de Cochon, you must put your emails settings in automatic with a pre-written message for your reservation and have it sent automatically to the sugar shack team on December 1st. Otherwise, good luck on trying his dishes. The reservation list is long, but you must not lose hope and keep trying until you get that call!</span><br />
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</div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;">Located around 1 hour from Montreal, at Mirabel precisely, La Cabane à Sucre Au Pied de Cochon looks like any traditional sugar shack from the outside. However, they do have their own smoker which already gives us an idea of how awesome the meal will be. As soon as you enter, you sense excitement in the air. Home made maple products such as marshmallows, cotton candy, meat pie and more can be brought back home. They also had the latest book from Martin Picard where the infamous squirrel sushi recipe can be found.</div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><br />
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</div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;">The waitress welcomes us and start rolling out what is waiting for us: 3 appetizers, 4 main courses, 6 desserts and if we want, a meat pie. Hello! Of course we want the meat pie! We prepare ourselves for this meal by unbutonning our pants to allow more space and drinking as less water or beer as possible… here we go:</div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><b><span style="font-size: 11pt;">1. </span><span style="font-size: 11pt;">Pickled herring with maple syrup, potatoes, pickled onions, maple mayonnaise</span></b></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><b><span style="font-size: 11pt;"><br />
</span></b></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNmCUxBzQQvG_b-QseZEzs0d5lI_knEmrg4j1oqxF9HZg3gpHeWEU4k6JYYhPoX-xpfZDjC2kjbhW2U1BBzLLhB8vzgEQztsTNVisUo_V36bKWjOaunjdiEJn5LikeI4JN7gOvs0AOFGu/s1600/DSC_0032.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNmCUxBzQQvG_b-QseZEzs0d5lI_knEmrg4j1oqxF9HZg3gpHeWEU4k6JYYhPoX-xpfZDjC2kjbhW2U1BBzLLhB8vzgEQztsTNVisUo_V36bKWjOaunjdiEJn5LikeI4JN7gOvs0AOFGu/s640/DSC_0032.JPG" width="640" /></a> </div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">I was surprised at how flavorful this dish was.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">The herrings had a touch of acidity and was wonderfully paired with the sweetness of the maple syrup.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">The potatoes are sliced paper thin and added an interesting texture with the onions.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><b><span style="font-size: 11pt;">2.T</span><span style="font-size: 11pt;">errine: veal brain, sweetbreads, tongue, blood pudding, foie gras, goat cheese, endives salad, blinis</span></b></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-KlYeVyR057UEm18Fe6t4S1WALoClHv785DBiXVh8oUz9izVXL9y4aR3NVslKvYbOSWui_YJbxWJPe7IgHykHtrPns8o6eHGZoEanRCn4tHZo8IG0qXo3zK_77tB4PMFFPMsGbk6NQF2/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-KlYeVyR057UEm18Fe6t4S1WALoClHv785DBiXVh8oUz9izVXL9y4aR3NVslKvYbOSWui_YJbxWJPe7IgHykHtrPns8o6eHGZoEanRCn4tHZo8IG0qXo3zK_77tB4PMFFPMsGbk6NQF2/s640/DSC_0023.JPG" width="425" /></a></div><div lang="fr-CA" style="margin: 0in;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uy7EcLTaGYEpL0Maw8RvOGSFDWbPyxaARejP6pp-XthNKhFAI30QKwZiGIfeuCAAnybVtU9UkbI1cxDs6cZW4SCdAaXAC7tMYqj-pRiqkXgDys3CAUZeAkIGmAcZ6iPqQooX26-h0Tvw/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uy7EcLTaGYEpL0Maw8RvOGSFDWbPyxaARejP6pp-XthNKhFAI30QKwZiGIfeuCAAnybVtU9UkbI1cxDs6cZW4SCdAaXAC7tMYqj-pRiqkXgDys3CAUZeAkIGmAcZ6iPqQooX26-h0Tvw/s640/DSC_0030.JPG" width="425" /></a></div><div lang="fr-CA" style="margin: 0in;"></div><div class="separator" style="clear: both; text-align: center;"></div><div lang="fr-CA" style="margin: 0in;"></div><div class="separator" style="clear: both; text-align: center;"></div><div lang="fr-CA" style="margin: 0in;"></div><div lang="fr-CA" style="margin: 0in;"><br />
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</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">This dish was absolutely fabulous! A mix of various organs such as veal brain, sweetbreads, tongue along with blood pudding and foie gras all shaped into a terrine.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Seriously, we felt like we were going for a treasure hunt, finding a different piece every time we dug into it! It was bursting out of flavor and the foie gras binded beautifully the meat together while adding this liver taste to it.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">And the spices in the blood pudding was simply spot on.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">It was served with a goat cream cheese which was unctuous and rich.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Served on the blinis, the terrine and the cheese was a mouthful of heaven.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">The endives salad cuts through the fat with its slight bitterness.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">3. </span><span style="font-size: 11pt; font-weight: bold;">Sturgeon fried cake: Fried sturgeon, oreille de crisse, gold leaf, soya sweet sauce</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnPWV4DRT5oWsAGB-J3CJbWQrQ6sWEJugODUJszO6BV4_iGLbkWoy8Q19HgkbxEQdnCgpIL0qwp2962e0Ye9sdt46VyHpNxKvU3b5oGWPTcpfzoX9_Bj69UWaT8zWG-27DrcU-rsGzCoy/s1600/DSC_0057.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnPWV4DRT5oWsAGB-J3CJbWQrQ6sWEJugODUJszO6BV4_iGLbkWoy8Q19HgkbxEQdnCgpIL0qwp2962e0Ye9sdt46VyHpNxKvU3b5oGWPTcpfzoX9_Bj69UWaT8zWG-27DrcU-rsGzCoy/s640/DSC_0057.JPG" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7iL9Ny39QlGwVK923gTioLgrKBo6iL3zGX_KT0IadRVjc4D4FFHaGypBLQzX6khqW4_AVpo60vgbbVIOptUHn7IKuNWKX8PBPtA0Hf7xIBFNCu9trPkFTbVE04kYfTBxyQPqbVmQIkRum/s1600/DSC_0047.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7iL9Ny39QlGwVK923gTioLgrKBo6iL3zGX_KT0IadRVjc4D4FFHaGypBLQzX6khqW4_AVpo60vgbbVIOptUHn7IKuNWKX8PBPtA0Hf7xIBFNCu9trPkFTbVE04kYfTBxyQPqbVmQIkRum/s640/DSC_0047.JPG" width="640" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">A work of art! Nothing less can describes this dish! Wonderfully layered, sushi rice, fried sturgeon, incredibly crispy oreille de crisse, and to amp up the luxury of it, a layer of gold leaves! Ha! That 'sushi' was so damn crunchy and the addition of their sweet creamy soya sauce made it oh so delighful! People on the table were just fighting over these morsels of deliciousness.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">4. </span><span style="font-size: 11pt; font-weight: bold;">Home made meat pie and ketchup</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFkmZaeJ9yflUyeODF-i3yffQhG9HBMWYIn4EYekoGb75oYTbr2dR9PKD2w4WMI0_3gulB68oBHHIrt08xuN3Wz-Emjtml75k80K4kSrSVsVIuojZJLlxM9u3cTK8wEhyXUsnMfIeee0H/s1600/DSC_0062.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFkmZaeJ9yflUyeODF-i3yffQhG9HBMWYIn4EYekoGb75oYTbr2dR9PKD2w4WMI0_3gulB68oBHHIrt08xuN3Wz-Emjtml75k80K4kSrSVsVIuojZJLlxM9u3cTK8wEhyXUsnMfIeee0H/s640/DSC_0062.JPG" width="425" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">The meat pie was an option.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">For 20$, you could add it to your meal and guys, trust me it is so worth.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">First, it is huge! Thus, you can easily separate it throughout your table and end up only paying 2$ the piece. Second, it is really really the best meat pie i have ever tasted.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">The crust is ever so flaky and buttery… ahhhh…. And the meat! You literally have chunks of meat! Not just potatoes like the store bought ones! Flavored with spices and herbs, every bite bursts of flavor and is only enhanced with the addition of the sweet and tangy ketchup.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">5. </span><span style="font-size: 11pt; font-weight: bold;">Soufflée omelet with lobster and maple smoked meat and cream cheese</span></div><div class="separator" style="clear: both;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApvPBb2jrpWltzghGtjeKtyPKFTNcP-QUIt0-qVDbJ1PfnCA3jtmMfmb2GNGEzgI0jkyRHr_oWgBpauHCl05iCiS1Ukxt1pG6QoJ4WYexrAO1z7_eD2qJYrH5CSfif1PUqL1CYwoV5pMV/s1600/DSC_0084.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApvPBb2jrpWltzghGtjeKtyPKFTNcP-QUIt0-qVDbJ1PfnCA3jtmMfmb2GNGEzgI0jkyRHr_oWgBpauHCl05iCiS1Ukxt1pG6QoJ4WYexrAO1z7_eD2qJYrH5CSfif1PUqL1CYwoV5pMV/s640/DSC_0084.JPG" width="425" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">A repeat from <a href="http://www.thesassyfoodophile.com/2011/05/on-se-sucre-le-bec-partie-2-cabane.html" target="_blank">last year's omelet</a> but with an added bonus! Montreal's well known smoked meat!</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">A light and fluffy omelet with a touch of creaminess from the cheese, crowned with the head of the lobster, was an absolute show stopper.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Big pieces of tender and sweet lobster mingled with smoked and salty smoked meat complemented this once traditional dish of sugar shack.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Although very grandiose, it wasn't my favorite as I found it too salty.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">6.</span><span style="font-size: 11pt; font-weight: bold;">Foie gras vol au vent, Victor and Berthold cheese, béchamel sauce, oreille de crisse, apples, watercress salad</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHd_iOWMLs0HBrxKD9tAiQn_hxs31qM-Inwhukzv7kLbolnc07g7mrks3jbatg2cWrZ8CC1p9zfJG-KFGZ-DI5itIkEq5ZPWXDAwhwnLCkVg5aqMupnXZ7_7eI979yUhq37bLEe6WBnMr/s1600/DSCN1339.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHd_iOWMLs0HBrxKD9tAiQn_hxs31qM-Inwhukzv7kLbolnc07g7mrks3jbatg2cWrZ8CC1p9zfJG-KFGZ-DI5itIkEq5ZPWXDAwhwnLCkVg5aqMupnXZ7_7eI979yUhq37bLEe6WBnMr/s640/DSCN1339.JPG" width="640" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXVJeBDQwCBvr1jUeJj_AI_JcKRRV-7JZ50a8-1_MXo4kMaH5yDs6FcmRR7le-fsjxRQjZ6aXInZ7Ur9n0l1zEvqcY3NYCwi1X_RBpsY3FhtH0PRz7bJOXR2qSNrzG7LHkgBndvmX0zVg/s1600/DSC_0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXVJeBDQwCBvr1jUeJj_AI_JcKRRV-7JZ50a8-1_MXo4kMaH5yDs6FcmRR7le-fsjxRQjZ6aXInZ7Ur9n0l1zEvqcY3NYCwi1X_RBpsY3FhtH0PRz7bJOXR2qSNrzG7LHkgBndvmX0zVg/s640/DSC_0081.JPG" width="425" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">At first glance, you would have thought, uh!</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">A salad?!? Oh no! Foie gras lovers beware! There were three whole lobes of foie gras hidden inside the flakiest vol au vent pastry! Although there was watercress and apples to cut through the culpability most of us felt at this point, the combination of the generous amount of foie gras and the smooth and creamy bechamel sauce with the cheese was just downright sinfully decadent.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">And of course, they had to top it off with the oreille de crisse! But seriously, they are not joking when it comes to foie gras! Wow! My liver became fatty at this exact moment.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">7. </span><span style="font-size: 11pt; font-weight: bold;">Baked beans, cottage cheese, smoked duck</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAv340jfvsyNEKILIUsipNhzGjVYiOpndCIXfAMF-8wFN-PuFoQIDFkrE9phPOTIofmUfoBE-AIcuQ1846xqRsTvxSqu5xtse9RwJ2sCMip_O74nWZa83QjTPU8qBqRnFNfB73INWrbGdj/s1600/DSC_0123.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAv340jfvsyNEKILIUsipNhzGjVYiOpndCIXfAMF-8wFN-PuFoQIDFkrE9phPOTIofmUfoBE-AIcuQ1846xqRsTvxSqu5xtse9RwJ2sCMip_O74nWZa83QjTPU8qBqRnFNfB73INWrbGdj/s640/DSC_0123.JPG" width="425" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">Again, a moment of déjà vu from last year's meal but again, they never fail to surprise us.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Served in a beautiful pot, the beans were topped with a dollop of cottage cheese.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Hidden beneath were drumsticks of duck smoked and tender to the fork! All of us only noticed it at the end, and to my delight, they've let me take it home with me :D</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">8. </span><span style="font-size: 11pt; font-weight: bold;">BBQ pork belly and buttocks piglet from Gaspor farm, cabbage and potatoes, spaetzel</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fkTE_PGvqB0fcvqpKCSw-wBVTgX2MvLSg47r9te1_X3I_-N704dDOTDTy8PLlw5I-ImlK_a3gjhBwj8s51lROiutmKsNbt9YVQ1ZMRmtTc5v4LHwDXLyaO3614Sn9yrF4xoPPhFpnmF9/s1600/DSC_0113.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fkTE_PGvqB0fcvqpKCSw-wBVTgX2MvLSg47r9te1_X3I_-N704dDOTDTy8PLlw5I-ImlK_a3gjhBwj8s51lROiutmKsNbt9YVQ1ZMRmtTc5v4LHwDXLyaO3614Sn9yrF4xoPPhFpnmF9/s640/DSC_0113.JPG" width="425" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">This Gaspor baby is just so incredibly tender on the inside and crunchy as hell on the outside!!! Oh gosh! Glistening from the maple syrup, this pork redefined bacon.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">The slabs of pork belly were simply the epiphany of bacon.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Although some found it way too fatty and greasy, combined with the cabbage and spaetzel (crispy strips of dough), it just did wonders to my mouth.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">9. </span><span style="font-size: 11pt; font-weight: bold;">Roasted duck breast in maple syrup, onion rings in duck fat</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpfE9xPGxMjda5kSocTHSiXxLJySdEyYA1CA5_jK4DocX_1uj9QUWzmOBNwUrh0V28edai3iaJ1noISZ7j8H_16wXL7YRZgSq7EQb-FkymYfFfZhcVATrDp0WV7BpBwKwkQHSioibL736/s1600/DSC_0110.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpfE9xPGxMjda5kSocTHSiXxLJySdEyYA1CA5_jK4DocX_1uj9QUWzmOBNwUrh0V28edai3iaJ1noISZ7j8H_16wXL7YRZgSq7EQb-FkymYfFfZhcVATrDp0WV7BpBwKwkQHSioibL736/s640/DSC_0110.JPG" width="425" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">With a big knife right in the breast of the duck, it made a statement by itself.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">I considered it as the Wild Chef's version of Pekin duck.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Light and crispy skin with a fork tender meat, this dish was fun to deconstruct with the knife and made my taste buds really happy.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">The onions rings on the other hand absorbed a little too much of the duck fat and taste nothing but fat unfortunately.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;">10. Maple and skor blizzard, maple taffy an maple mini cones</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GOXFXU7GwkgrOf5axAcGY6fDd0Ww5y6ZtqH6syQt_ZiIslI-4SFzBvr1dVsf9jL8Dmpv2lVyOso78csve7AUbFmqUCdhlm2ep6auIvihFrRlVsz2v8s5OSigjm9cIHrF34uyl3hHrc-s/s1600/DSC_0130.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GOXFXU7GwkgrOf5axAcGY6fDd0Ww5y6ZtqH6syQt_ZiIslI-4SFzBvr1dVsf9jL8Dmpv2lVyOso78csve7AUbFmqUCdhlm2ep6auIvihFrRlVsz2v8s5OSigjm9cIHrF34uyl3hHrc-s/s640/DSC_0130.JPG" width="425" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">Although my body probably wanted to kill me inside out, I just could not resist this dessert!</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">As weird as it might sounds, the cold ice cream just made me feel so good.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Maple and ice cream is the most perfect marriage of flavor there is, and Skor, the caramelized crunchy butter toffee from Hershey, made it the triangle of awesomeness!</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">And they smartly added sticks of taffy on the ice cream which acted as snow. Maple taffy + maple ice cream + skor = orgasm. Nothing less.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">It was served in a frozen glass that was resting perfectly on a wood log in which little holes were shaped to fit mini cones of maple desserts. These latter were filled very sticky maple candy topped with maple marshmallow. Pillows of heaven.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">11. </span><span style="font-size: 11pt; font-weight: bold;">Maple 'Cinnabuns'</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9EMiQkLUXsiw8pRpFv7D4NX0HUOJzTvD4VS88wZnBZuMsBeq2RZsJdaie84aJT1poXMulDdeVXYkWW2oAzbOHvYzLa73umIsC4eCiJ3GD7x0VOla7sADSjnJVIT_kXSPyVsJ2UezyCXa/s1600/DSC_0151.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9EMiQkLUXsiw8pRpFv7D4NX0HUOJzTvD4VS88wZnBZuMsBeq2RZsJdaie84aJT1poXMulDdeVXYkWW2oAzbOHvYzLa73umIsC4eCiJ3GD7x0VOla7sADSjnJVIT_kXSPyVsJ2UezyCXa/s640/DSC_0151.JPG" width="425" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">Although I am not the biggest fan of cinnamon, this 'cinnabun' was really soft and tender and the maple butter on top made it wonderfully sticky.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">12. </span><span style="font-size: 11pt; font-weight: bold;">Pancakes fried in duck fat</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjwIYc-qjlWSQLeciPUXlF6VQaxPybtEas5cB70CpwKrB-aXH_aU1i_35DqDiyt8RwPq3IYMEvG8EdOlNJo9gbQAfMrpbetZFByo4uaJv5sKZ54gM48nCWKBuOj2PpTcKZSYlr3sQappP/s1600/DSC_0166.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjwIYc-qjlWSQLeciPUXlF6VQaxPybtEas5cB70CpwKrB-aXH_aU1i_35DqDiyt8RwPq3IYMEvG8EdOlNJo9gbQAfMrpbetZFByo4uaJv5sKZ54gM48nCWKBuOj2PpTcKZSYlr3sQappP/s640/DSC_0166.JPG" width="425" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">Light and fluffy, these pancakes are quite an experience!</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">They fried them in duck fat giving them a crisp and golden exterior, drench those babies in maple syrup and you are one step closer to nirvana.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">13. </span><span style="font-size: 11pt; font-weight: bold;">Maple éclairs with maple cotton candy</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIMPiUZ_qKcbf1uX9p3riLk5M8em2HN_i1qsSf25VzF_6iDLLTIelG7Q4hF14u0mYarWK1F2rrMb80B_JIQI3fHwtn0D-mn02eDOfj368Ru9roh2txNoAVVqVIfRS5KwL_jFZGYkANSWR/s1600/DSC_0156.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIMPiUZ_qKcbf1uX9p3riLk5M8em2HN_i1qsSf25VzF_6iDLLTIelG7Q4hF14u0mYarWK1F2rrMb80B_JIQI3fHwtn0D-mn02eDOfj368Ru9roh2txNoAVVqVIfRS5KwL_jFZGYkANSWR/s640/DSC_0156.JPG" width="425" /></a></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt; font-weight: bold;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">Their maple cotton candy is a significant upgrade to those artificially flavored ones we used to have in amusement parks. Adorning beautifully the éclairs which were filled with maple cream, it was the perfect end to a perfect meal.</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;"><br />
</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">Although you will be in a food coma for the following week, I guarantee you that this is one of the most worthy meals you can get! 57$ for 12 services + one meat pie (2$) which included foie gras, lobster and duck?!? It is a steal! The best thing</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">from this sugar shack is that they allow doggy bags! Thus, no waste and happy breakfast in the morning :)</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><br />
</div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">Either in a traditional sugar shack meal or an extravagant version from Martin Picard, Quebec is really offering us its most seeked treasured and our chefs and sugar houses are cooking it the best way there is! Hats off to the liquid gold of Quebec!!! Have a good sugaring off season peeps!</span><span style="font-size: 11pt;"> </span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjScmVTZysxJlMBbjyHg6pmyZ0YEWugQcDo6vWZ1-3O_E3lZ27TRlVACCXlaOB9AV8SsfPccJl_VzIkg8n361_7SfjjXKV40pQSDAkZJd5UQeCxv6VtzzyhA6N-TwOfJro_YNVg8dJr0Hg/s1600/DSCN1335.JPG" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjScmVTZysxJlMBbjyHg6pmyZ0YEWugQcDo6vWZ1-3O_E3lZ27TRlVACCXlaOB9AV8SsfPccJl_VzIkg8n361_7SfjjXKV40pQSDAkZJd5UQeCxv6VtzzyhA6N-TwOfJro_YNVg8dJr0Hg/s640/DSCN1335.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For some maple syrup 101, go check out my guest post at <a href="http://guestaurant.com/chef-martin-picards-truly-canadian-pop-up-cabane-a-sucre-au-pied-de-cochon/">http://guestaurant.com/chef-martin-picards-truly-canadian-pop-up-cabane-a-sucre-au-pied-de-cochon/</a>!!! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All photo credits go to Stéphane Brennan - www.avosmoleculescuisinez.com</div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;"><br />
</span></div><div lang="fr-CA" style="margin: 0in;"><span style="font-family: Calibri;"><span style="font-size: 14px;"><a href="http://www.urbanspoon.com/r/67/1435050/restaurant/Montreal/St-Eustache/Cabane-a-sucre-Au-Pied-de-Cochon-Mirabel"><img alt="Cabane à sucre Au Pied de Cochon on Urbanspoon" src="http://www.urbanspoon.com/b/link/1435050/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></span></span></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com2tag:blogger.com,1999:blog-7826086271381774615.post-13315742583133936922012-03-25T00:34:00.000-07:002012-03-25T00:34:07.933-07:00Joe Beef<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFGrGvamtGB10-B5Faa_cJ-4YgoYyH6fqvtrjOjvvUpczN79VS8nxBiZ2aJ17UgdSY3lCX3yUgrYFmWdAWy1bCjU1Jy-Y2fUcgJHZ9T_t1C6YZ-FTQPWBbjwObNpKe8FnBckzmR-cMuZq/s1600/DSCN1303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFGrGvamtGB10-B5Faa_cJ-4YgoYyH6fqvtrjOjvvUpczN79VS8nxBiZ2aJ17UgdSY3lCX3yUgrYFmWdAWy1bCjU1Jy-Y2fUcgJHZ9T_t1C6YZ-FTQPWBbjwObNpKe8FnBckzmR-cMuZq/s640/DSCN1303.JPG" width="640" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Understanding the story behind a restaurant, the chefs, the owners, each dish, and each decoration piece just brings the experience to a whole new level. Usually, I get super excited whenever I get a new book about food but somehow, I never really get through cover to cover. Well, The Art of Living according to Joe Beef is a different story.</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><a name='more'></a><br />
<div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">As soon as you start reading the first pages, you feel close to David, Fred and Allison already. Their passion breathes through the words; they love their city, they love their local markets, they love their peers, they love their staff, and most importantly, they really love sharing what they do best, socializing over good unpretentious food. They wrote the book as if they were telling you stories in person. From how it all began, to some tricks to build your own smoker to food in trains to their recommended good eats in Montreal! They are also giving away recipes of some well known dishes that they serve at Joe Beef! There is a solid reason why they won the Food52 Piglet award for this book! I am lucky enough to have the book signed by Fred Morin himself! How? He he he...</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-Me2VzAdmv1MnkUlo-fh0YO9lzVP_CWIJ2CJzcame4eeU9-1NEYrcFCj540hG5cfnPkTq7VRnUlkdEfLzX1x6dPfdo05INum8STasyep_Rdlx8O-20Sm0zZZTOHkw80u-cRiFEeKQA02/s1600/DSCN1288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-Me2VzAdmv1MnkUlo-fh0YO9lzVP_CWIJ2CJzcame4eeU9-1NEYrcFCj540hG5cfnPkTq7VRnUlkdEfLzX1x6dPfdo05INum8STasyep_Rdlx8O-20Sm0zZZTOHkw80u-cRiFEeKQA02/s640/DSCN1288.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">I must say that I am extremely fortunate to work with one of the most amazing epicurian! Food developer by day, and jet-setter by night, he has experienced almost every top restaurant from Chicago and Montreal! He has been to Joe Beef about 15 times already in his business travels, thus he is now considered as a regular and is well known among the staff. Thus, we successfully got a seat at the bar to be in the action!</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"> </div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">The restaurant combines the old McKiernan along with the original Joe Beef to a small and cozy two rooms available for good eats and drinks. The decor is relaxed and you can really see the personality of the owners on the wall. Wild, funny and random at the same time, you can find a head of a water buffalo in the bathroom and a sturgeon on another wall, the place definitely has a whole lot of character! </span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_hnTNQY9R5d8US0LbfOgUBTcs46POMq3_39elhyblmSiebhQ3EjDdtlU1gos4PmOAaiZaDZ9m5DgL5sZvLP7_uDYq052ofoPq_hWwsauf4DAzylVdMCSdSFRDQs7dXO4whEFDhDlHK6W/s1600/DSCN1269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_hnTNQY9R5d8US0LbfOgUBTcs46POMq3_39elhyblmSiebhQ3EjDdtlU1gos4PmOAaiZaDZ9m5DgL5sZvLP7_uDYq052ofoPq_hWwsauf4DAzylVdMCSdSFRDQs7dXO4whEFDhDlHK6W/s640/DSCN1269.JPG" width="640" /></a> </span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Now on to the food, we gived liberty to our awesome waiter to choose for us! Here goes:</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Village Bay oysters from </b><b>New Brunswick s</b><b>erved with mignonette, horseradish and seafood sauce (3.50$ each)</b></span></div><br />
<div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOe7TUXmuohAjmQhKWYJ8i_T1xm13bjFYhh9KGCL3ST_0mZsjbn2IY7lGXOyjyXUOkeMKFJTkEJ8y5pcDFNcx2oHGxPSNFrE0gAODvLBBpRD_dG8aCEBBVRmJkKQFvSQ_ZDr2ILBFuUjcB/s1600/DSCN1271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOe7TUXmuohAjmQhKWYJ8i_T1xm13bjFYhh9KGCL3ST_0mZsjbn2IY7lGXOyjyXUOkeMKFJTkEJ8y5pcDFNcx2oHGxPSNFrE0gAODvLBBpRD_dG8aCEBBVRmJkKQFvSQ_ZDr2ILBFuUjcB/s640/DSCN1271.JPG" width="640" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">These babies were plump and juicy with a clean and salty finish on the tongue! The freshly shaved horseradish were an awesome addition for texture and kick!</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;">Cornflakes nuggets of eel; tartare, bbq and mustard sauce (12$)</span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-ESguJBorpph7hQrxLIDTUeyUSzjpIZevWAlPbjqzB5SFaOIT1ttR47WOVvtclbUarE-roJOourKZW81obHKbN0SBVyip45PpaZU6Bx5OmEyLZ-mNBCeWet8eqQADZSKM6ScmqM4qjUE/s1600/DSCN1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-ESguJBorpph7hQrxLIDTUeyUSzjpIZevWAlPbjqzB5SFaOIT1ttR47WOVvtclbUarE-roJOourKZW81obHKbN0SBVyip45PpaZU6Bx5OmEyLZ-mNBCeWet8eqQADZSKM6ScmqM4qjUE/s640/DSCN1273.JPG" width="640" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Little pockets of crunchy sunshine is how I will define them! The idea of adding cornflakes to a batter to amp up the crunch factor is genius! The eel, also referred as the undersea tenderloin by Joe Beef, is shredded and mixed with potatoes and seasonings to result into an smooth and unctuous mix contrasted with the golden and crisp exterior. Also, do make sure to mix the tartare and bbq sauce together to make perfection: a slighlty acidic and smoky dipping sauce perfect for the nugget!</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;">Double down foie gras, Chicken skin mayo, maple bacon and aged cheddar, caramel apple syrup (29$)</span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nNN68qbygxF0OoxSkQzmkVU9hazQ22L-Y3hjjrxxJiVm0i9frBrUq5k9TCJqIUxq4H1lTTXe4FBFYhF7fF45jO3qPkR2zGdMuoJ6vjojunn1teaVu_0nH_8KHKLOAYmvN2-MpfAvOMyH/s1600/DSCN1284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nNN68qbygxF0OoxSkQzmkVU9hazQ22L-Y3hjjrxxJiVm0i9frBrUq5k9TCJqIUxq4H1lTTXe4FBFYhF7fF45jO3qPkR2zGdMuoJ6vjojunn1teaVu_0nH_8KHKLOAYmvN2-MpfAvOMyH/s640/DSCN1284.JPG" width="640" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ha-ha, in your face Colonel! Your double down has nothing to compete against's Joe Beef! Can you imagine? Two pieces of foie gras deep-fried, in which are sandwiched maple-syrup infused, aged and smoked cheddar, double-smoked bacon and chicken skin mayonnaise, all drizzled with a caramel apple syrup (to cut through the fat ;) )! Are you having a heart attack yet? I know I am having an orgasm. Seriously, this is business here! As soon as you bite into this 'sandwich', you are just hit with the combination of texture, the foie gras literally melts in your mouth! The mayo has a meaty flavor and adds a 'je ne sais quoi' to the double down. And the liver taste is much more significant here then in any foie gras I had in the past. Good thing we did shared this dish, even though it was oozing of deliciousness, the fat was really too intense!</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;">Œufs mayonnaise - quail eggs, œuf mollet, sturgeon and salmon caviar on mayonnaise (13$) </span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFoCrwlP5_hUP8WntheuwDuwvrRjUVq1ulN4IiK4CONuz2ChfAqDMxImST2cRsC40KptncxEocCeNInlXS1wrWaCAmG_JrRFHkKj2jx1rKo1EPya5u9bYFcXWH7dpyWfPBtgKhd1vBmKo/s1600/DSCN1297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFoCrwlP5_hUP8WntheuwDuwvrRjUVq1ulN4IiK4CONuz2ChfAqDMxImST2cRsC40KptncxEocCeNInlXS1wrWaCAmG_JrRFHkKj2jx1rKo1EPya5u9bYFcXWH7dpyWfPBtgKhd1vBmKo/s640/DSCN1297.JPG" width="640" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">By looking at the name, this is a dish that i would not have personally ordered. Good thing that I wasn't the one deciding though because this dish was top-notch and the favorite of my foodie companion! The quality of the caviar was out of this world! Exploding in the mouth and salty, they just had that fresh and sea taste to it that was perfectly married with the rich taste of the eggs and the creamy mayonnaise. The hint of herbs completed marvously this dish. Perfect example of how simple can be better.</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;">Sturgeon pojarski, escargots en meurettes, pork belly, aioli (16$)</span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyzKiSX5DORwtuph6bCJyyKmtSfgMnRJ6coSQVHP2zZ1OwOs4-itIEbiRSOZp_iRK17phm2ag6PMzA3l1yQgOXF16PbXD4vy0uNfCr2cjifBstc2PPF_YqzDfV9QqL7tkrrbggxzqVqbN/s1600/DSCN1301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyzKiSX5DORwtuph6bCJyyKmtSfgMnRJ6coSQVHP2zZ1OwOs4-itIEbiRSOZp_iRK17phm2ag6PMzA3l1yQgOXF16PbXD4vy0uNfCr2cjifBstc2PPF_YqzDfV9QqL7tkrrbggxzqVqbN/s640/DSCN1301.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Georgia, 'Times New Roman', serif;">Pojarski is a russian dish where ground meat, bread and cream are fried in butter. Here, chef Morin did his own version with sturgeon but adds in a bone of an unknown animal to make the pojarski appear as it was made of meat! This dish was absolutely mouth watering! The sauce made of snails and mushroom slowly stewed had this rich and buttery taste to it. The smokey hint of the sturgeon paired up nicely with the velvety sauce and the slight touch of garlic from the aioli. And of course, the strips of pork belly only adds value ;)</span></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><b><span style="font-family: Georgia, 'Times New Roman', serif;">Spaghett Homard-Lobster (49$)</span></b></div><br />
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<div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFGrGvamtGB10-B5Faa_cJ-4YgoYyH6fqvtrjOjvvUpczN79VS8nxBiZ2aJ17UgdSY3lCX3yUgrYFmWdAWy1bCjU1Jy-Y2fUcgJHZ9T_t1C6YZ-FTQPWBbjwObNpKe8FnBckzmR-cMuZq/s1600/DSCN1303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFGrGvamtGB10-B5Faa_cJ-4YgoYyH6fqvtrjOjvvUpczN79VS8nxBiZ2aJ17UgdSY3lCX3yUgrYFmWdAWy1bCjU1Jy-Y2fUcgJHZ9T_t1C6YZ-FTQPWBbjwObNpKe8FnBckzmR-cMuZq/s640/DSCN1303.JPG" width="640" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Extract from the book:</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="font-style: italic; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">We take the name from an old Iron Chef episode when the host declared 'Battle Homard Lobster!' Yes, homard and lobster mean the sme thing (like 'minestrone soup')</span></div><div lang="fr-CA" style="font-style: italic; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="font-style: italic; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">If you don't want to look at the live obster as it boils, you are probably someone who likes to have sex with the light off. That's okay.</span></div><div lang="fr-CA" style="font-style: italic; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Gosh! Just gotta love those guys' humor! The famous lobster spaghetti! We asked for a half portion as we were already 4 dishes in and so glad that we did! The pasta is perfectly cooked al dente and tossed in the lobster bisque sauce made with a generous amount of cream which contributes to the intense richness of the sauce. The addition of tarragon and brandy to the dish intensify the sweetness of the lobster while underlining the smokyness of the bacon. And the lobster pieces are huge and so so so perfectly cooked! Love love love!</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Baked Potato - dessert style (</b><b>Meringue topped with home made soft vanilla and orange serve, carrot shavings and chocolate sauce) (10$)</b></span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYyGiGqG3Yg50iOAHiSe8A-f5yT5_hsWaKdsnKkkgws1jJGmMRaq9f2cNvvy3o3SDAnxSV3sqCbsKUp_jRzSuNXDjfYeIZjYziBZrkZCNpAcmrFKxe5GfkW5GPAd3sW5b7sXFuKiaEYm6/s1600/DSCN1311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYyGiGqG3Yg50iOAHiSe8A-f5yT5_hsWaKdsnKkkgws1jJGmMRaq9f2cNvvy3o3SDAnxSV3sqCbsKUp_jRzSuNXDjfYeIZjYziBZrkZCNpAcmrFKxe5GfkW5GPAd3sW5b7sXFuKiaEYm6/s640/DSCN1311.JPG" width="640" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Another creative way of chef Morin to play with food! The meringue plays as the potato, the ice cream as the sour cream, the carrot shavings as the grated cheese, pistachios as chives and the chocolate sauce as gravy. G-E-N-I-O-U-S! Although a little sweet for my taste, I must admit that their soft serve is so creamy and heavenly delicious! Again, the texture of all the ingredients contrast beautifully against each other!</span></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;">Almond financier with roasted pistachios, homemade soft vanilla serve and honeycomb (10$)</span></b></div><br />
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<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7wqDDV-B0mSuzPq2pTaQ3rF7JCycD03nUoVP4cQsXRcASKhlnamwgQIoe4tfzuFOvrA3u6WqxcgKgUsSS2v9NP0B3nUZYnzsHKtignQv7v3De-cQonY3_kxW55RStfU8hKahYgAGR1hx/s1600/DSCN1312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7wqDDV-B0mSuzPq2pTaQ3rF7JCycD03nUoVP4cQsXRcASKhlnamwgQIoe4tfzuFOvrA3u6WqxcgKgUsSS2v9NP0B3nUZYnzsHKtignQv7v3De-cQonY3_kxW55RStfU8hKahYgAGR1hx/s640/DSCN1312.JPG" width="640" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">This was the BOMB! The financier is light and flaky, perfectly golden with the nutty flavor of the almond. The vanilla serve, as mentionned above, is like silk against your tongue and the roasted aroma of the pistachios blends in wonderfully with the dish. But the highlight here is the honeycomb! The raw honeycomb square on top was explosing of a syrupy sweetness! And they way it was sticking to your teeth just adds up to the experience. So sticky + creamy + crispy + crunchy = whirlwind of sensations in your mind and mouth!!! Wow wow and rewow!</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Joe Beef delivers like no other! Each dish is executed with simple ingredients but so carefully thought through… the combination of flavors, texture, colors… and even the plates adds a nice touch! And there is even more emotion in the meal once you've read the book and understand how the dish was brought together and why. It is well worth reserving one month in advance! And Joe Beef also earns a point in that there is almost always one of the owner at the restaurant! This shows dedication and care to their work! And I had the incredible chance to chat with Fred Morin, such a down-to-earth guy that has an awesome sense of humor and his passion seriously shines through when he talks!</span></div><br />
<div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0SZVqgs2IO7OVNuw-atSlIwrwPPpnSQDVIe0zzH0AZa19MN6tnLiMRrfPLuVw0luginqWDQLJbzWElGI0LZpY__7NMoJ8l76v8Vq5A_hT6nvQ4kxECFji61NN23QE41oaW2UNhJzqO7n/s1600/DSCN1306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0SZVqgs2IO7OVNuw-atSlIwrwPPpnSQDVIe0zzH0AZa19MN6tnLiMRrfPLuVw0luginqWDQLJbzWElGI0LZpY__7NMoJ8l76v8Vq5A_hT6nvQ4kxECFji61NN23QE41oaW2UNhJzqO7n/s640/DSCN1306.JPG" width="640" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Thanks to all the amazing staff, Pier Luc our waiter and to my beloved partner! You truly made my evening memorable!</span></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-size: 14px;"><a href="http://www.urbanspoon.com/r/67/721438/restaurant/Montreal/Sud-Ouest/Joe-Beef-Montreal"><img alt="Joe Beef on Urbanspoon" src="http://www.urbanspoon.com/b/link/721438/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com4tag:blogger.com,1999:blog-7826086271381774615.post-12527809576742308712012-03-13T19:41:00.001-07:002012-03-13T19:45:16.082-07:00Monsieur B. - BYOW<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnD6rsCTAqs7VdVMnKVTg_cQUyrjEmNqrDUG2zOrAM8Q_XnA5vXPXEoS8suRCWAaB1kXLqyC5OoNJBl0xQiGSYjb2kvg9MqOylnRUbq15qmUQJqM7GlL9lScZLDZfFs6CMdfda04JP-uVd/s1600/IMG_9692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnD6rsCTAqs7VdVMnKVTg_cQUyrjEmNqrDUG2zOrAM8Q_XnA5vXPXEoS8suRCWAaB1kXLqyC5OoNJBl0xQiGSYjb2kvg9MqOylnRUbq15qmUQJqM7GlL9lScZLDZfFs6CMdfda04JP-uVd/s640/IMG_9692.JPG" width="640" /></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">BYOW restaurants are always interesting. Either it is to try a new wine without spending tons or by bringing more than one bottle to make your own wine and food pairing, being able to bring your own alcoholic drink is always an added value. And it doesn't take off a lot from your bill!</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I have heard about Monsieur B. quite a lot. In the same group as Les Infidèles, Les Héritiers and O'Thym, other interesting BYOWs, Monsieur B. is a small place that has a lot to offer. On the corner of Villeneuve Street where it used to be a depanneur, Monsieur B. is discreet in the neighborhood. But do not be fooled, it is packed!!!</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span></div><a name='more'></a><br />
<div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The B. of Monsieur B. is for bistro and the restaurant's chef Georges Blais is describing his cuisine as simple, fresh but with quality. He offers a menu that is original and intuitive changing every few weeks to adapt to the season's best ingredients. </span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNX7S10aaMvjJImFYuvJk03ve-2U_Xr7CQUl-eL1Oao9cS1PbjYrrQe4g7zFLlbabgEgKR-6If3iqQLgi0cRw1B1AssAQGxlsQS4X3kBDyDNy8xnhp9-5wJcXadwaZY-rkgJQL8HuQYuj/s1600/IMG_9674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNX7S10aaMvjJImFYuvJk03ve-2U_Xr7CQUl-eL1Oao9cS1PbjYrrQe4g7zFLlbabgEgKR-6If3iqQLgi0cRw1B1AssAQGxlsQS4X3kBDyDNy8xnhp9-5wJcXadwaZY-rkgJQL8HuQYuj/s640/IMG_9674.JPG" width="423" /></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"> <span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Amuses bouche - Cod fritters and rabbit rillettes (4$)</span></div><div class="separator" style="clear: both; text-align: justify;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzV6_KKLt7erM64AgYlAVaFo3paYrHG77SxRhVSvcldpleKKkGlHkuG475HCzUefLxTdt6c3RFDrTW-pL0tIMTt9e4QReNkKVg7m2RNzYXpiDYolTPa8DaOTY85ad_7GTZDgdBiHrjLu06/s1600/IMG_9679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzV6_KKLt7erM64AgYlAVaFo3paYrHG77SxRhVSvcldpleKKkGlHkuG475HCzUefLxTdt6c3RFDrTW-pL0tIMTt9e4QReNkKVg7m2RNzYXpiDYolTPa8DaOTY85ad_7GTZDgdBiHrjLu06/s640/IMG_9679.JPG" width="640" /></a></div><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">The amuses bouches are served on a blackboard type of dish and is decorated beautifully with its accompanying sauces.</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;"> </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">The cod fritters are good, although a little pasty.</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;"> </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">The addition of the aragula spicy mayonnaise did add a little touch.</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;"> </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">The rabbit rillettes on the other hand were lovely.</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;"> </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">With some citrus peel in it along with the mustard, the combination of flavors was spot on.</span><br />
<div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lentil soup</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OlDr9BCmo4DhUYjFuxXbJGvcPbe8siobTZ9_vg18tVeEB3Kg11N-viSPL9gKd907HmRhF4koML-nPw-3Gjdpn6aYS6y_cBXraOLDb6Koq0sDavaCbeE-z1TB4g_yLOUmcyCIKLNWiuDL/s1600/IMG_9680.JPG" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OlDr9BCmo4DhUYjFuxXbJGvcPbe8siobTZ9_vg18tVeEB3Kg11N-viSPL9gKd907HmRhF4koML-nPw-3Gjdpn6aYS6y_cBXraOLDb6Koq0sDavaCbeE-z1TB4g_yLOUmcyCIKLNWiuDL/s640/IMG_9680.JPG" width="640" /></a> <span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The complimentary soup was comforting. They pureed the lentils to have a smooth concoction full of flavors. Hearthy and satisfying, all you can expect from a winter soup!</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Seared Spätzel with truffles, snails, mushrooms and bacon chips (12$)</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9C3sBpXU9hmv1Tust1-2DPp4R_yXOpSr4fNEC592bJkJlrI6qrSrLWd_6p4zKawHWzI4rURUDWBm56izJniD7dWkcdqVXkp12P3hST0co25cSS67mCm_5gU3UNT7Midc6Wt8r67fwWnc/s1600/IMG_9687.JPG" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9C3sBpXU9hmv1Tust1-2DPp4R_yXOpSr4fNEC592bJkJlrI6qrSrLWd_6p4zKawHWzI4rURUDWBm56izJniD7dWkcdqVXkp12P3hST0co25cSS67mCm_5gU3UNT7Midc6Wt8r67fwWnc/s640/IMG_9687.JPG" width="423" /></a></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"> <span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A word with a diaeresis and a 'z' is way too cool not to be noticed! Made of flour, eggs and salt, spätzel is a type of egg noodle which were traditionnally scraped off a wooden chopping board to create drops of dough. Monsieur B. pan seared these drops of deliciousness into a hot pan making them perfectly crunchy! It was absolutely delightful along with the earthiness and squishyness of the snails and the mushrooms. The bacon chips added a salty and smoky touch to this delicious appetizer!</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Trou Normand: Mango sherbet and vodka</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_NT-VTuqESSkh79pOszwDdyw-l6jXmj6Oi3xD7Zma81e4FjLif6OqSnDh1kltaZ3NnAc-YTBg5cJt5_OCWLa7lqIjOewPT6fvPoAjPKfwBEbJ0wDAlIDEFMnyLlQYWqrYmDwH7Hp40sX/s1600/IMG_9691.JPG" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_NT-VTuqESSkh79pOszwDdyw-l6jXmj6Oi3xD7Zma81e4FjLif6OqSnDh1kltaZ3NnAc-YTBg5cJt5_OCWLa7lqIjOewPT6fvPoAjPKfwBEbJ0wDAlIDEFMnyLlQYWqrYmDwH7Hp40sX/s640/IMG_9691.JPG" width="423" /></a></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"> <span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I must say that it was a very intense and heavy in alcohol Trou Normand. The sherbet was bursting of freshness and the mango flavor was very true to the real thing. Maybe because I am not much of a vodka drinker, but gosh, i felt it was a little bit too much for a simple trou normand.</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Angus beef topped with Foie gras and truffle butter, bone marrow mashed potatoes (28$)</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnD6rsCTAqs7VdVMnKVTg_cQUyrjEmNqrDUG2zOrAM8Q_XnA5vXPXEoS8suRCWAaB1kXLqyC5OoNJBl0xQiGSYjb2kvg9MqOylnRUbq15qmUQJqM7GlL9lScZLDZfFs6CMdfda04JP-uVd/s1600/IMG_9692.JPG" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnD6rsCTAqs7VdVMnKVTg_cQUyrjEmNqrDUG2zOrAM8Q_XnA5vXPXEoS8suRCWAaB1kXLqyC5OoNJBl0xQiGSYjb2kvg9MqOylnRUbq15qmUQJqM7GlL9lScZLDZfFs6CMdfda04JP-uVd/s640/IMG_9692.JPG" width="640" /></a></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"> <span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The most worthy and orgasmic heart attack in a dish! The steak is nothing special itself, perfectly seared and caramelized, but will not stand out amongst other red meat that are well prepared. However, the butter sitting quietly on top of the steak is wow! As it melts and infused into the meat, it just spreads the fatty and buttery flavor of the foie gras with a subtle aroma of the truffle. It made it so luxurious! The bone marrow mashed potatoes could have been an absolute success. However, they were unfortunately served a bit cold. And you know how it feels when mashed potatoes are not at a good temperature; its grainy and just not right.</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bergerie du Fjord and home made granola (4$)</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTQ7PUHIw9-lAo7GcjvmJYQTPQ-mz5gb6-_Zoqnv2hsRt5NF0KFPeCdMTCv-9O7dEOn0wMNfzRqXR88Xma0RSeqsLz6LWlePXHo5YNfWr34Vu_ODI5Xtjh_jleDcAIVknJzqvTbX1sl-I/s1600/IMG_9695.JPG" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTQ7PUHIw9-lAo7GcjvmJYQTPQ-mz5gb6-_Zoqnv2hsRt5NF0KFPeCdMTCv-9O7dEOn0wMNfzRqXR88Xma0RSeqsLz6LWlePXHo5YNfWr34Vu_ODI5Xtjh_jleDcAIVknJzqvTbX1sl-I/s640/IMG_9695.JPG" width="640" /></a></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"> <span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I was nostalgic of my trip to Saguenay where the city was surrounded by the beautiful Fjord. And there, I often eat cheese as dessert as myself am not much of a sweet tooth. Cheese with fruits and nuts were a perfect conclusion for my meal. The home granola bar was surprisingly good, not too sweet and greatly paired with the nuttyness of the firm cheese.</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Monsieur B. is overall a restaurant that offers a 1 page menu filled with fresh and seasonal ingredients that are prepared with care and expertise. Although we brought our own wine, the bill was a tad more than I expected it will be. Since the amuses bouches and trou normand were proposed along the meal, I wasn't expecting we had to pay for it, not that it matters. But it does add up in the end.</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Also, do make sure to reserve in advance. The place is small and cozy and really fills up easily. </span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If you want to see more pictures of my meal, please make sure to go visit and like my <a href="https://www.facebook.com/TheSassyFoodophile" target="_blank">facebook page</a>!</span></div><div lang="fr-CA" style="font-weight: bold; margin-bottom: 0in; margin-left: 0.375in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://www.urbanspoon.com/r/67/1499928/restaurant/Plateau-Mont-Royal/Monsieur-B-Montreal"><img alt="Monsieur B on Urbanspoon" src="http://www.urbanspoon.com/b/link/1499928/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;"><br />
</div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com1tag:blogger.com,1999:blog-7826086271381774615.post-87078578468250029932012-02-11T19:48:00.001-08:002012-03-28T18:47:27.017-07:00Van Horne - un bijou à découvrir!<div style="color: grey; font-family: Calibri; font-size: 10pt; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;"><span lang="en-US">Van Horne </span><span lang="fr-CA">est</span><span lang="en-US"> non </span><span lang="fr-CA">seulement</span><span lang="en-US"> le nom d'une rue à Montréal, non seulement le nom d'un homme d'importance dans le transport ferroviaire de l'Amérique du Nord, mais également le nom d'un petit restaurant qui en promet tant!</span></div><div style="font-size: 11pt; margin: 0in;"><span lang="en-US"><br />
</span></div><div style="font-size: 11pt; margin: 0in;"><span lang="en-US"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVGRExshdbCulv9VtDEkNjzAiCDoTh-Lio6B9JKdLkXG_BWFBrGH5_qHX6SiPZ8CIrPO8cDcUB86qzDrc83A6yGSsrZ6dSKxgc984QXDeJMt6Vg7dxxdlDZJK8zyi52f3jX9ed7vY9Faz/s1600/393523_347156751966224_173955339286367_1604128_164572463_n.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVGRExshdbCulv9VtDEkNjzAiCDoTh-Lio6B9JKdLkXG_BWFBrGH5_qHX6SiPZ8CIrPO8cDcUB86qzDrc83A6yGSsrZ6dSKxgc984QXDeJMt6Vg7dxxdlDZJK8zyi52f3jX9ed7vY9Faz/s640/393523_347156751966224_173955339286367_1604128_164572463_n.jpg" width="640" /></a> </span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;">Situé sur la rue Van Horne (eh oui!), ce restaurant s'est fait beaucoup parlé de lui depuis qu'il a été nommé en 2011 un des 10 meilleurs à travers le pays par le magazine En Route! Les propriétaires Sylvie Lachance et Urs Jakob et le chef Eloi Dion ont su développer une cuisine simple du marché sans chichi avec un décor minimaliste mais avec goût. Parfois, c'est cette approche qui fait le plus valoir les talents du chef et la qualité des ingrédients. Aucune source de distraction, le plat est la star.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dKYJLDcqMhz71UwjJFpd9d3AGontyB0ahTF_8Bx2BslPRiv7NXlEhr_aPlCVNThm25Y5ozW_xW2Rsjerhlzt5bT8MdKxuukLJ0eWpcPQqXliwapFGEFyKCqlxZYUwfLXcxFZaZt0K4e3/s1600/405778_347156655299567_173955339286367_1604126_628949042_n.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dKYJLDcqMhz71UwjJFpd9d3AGontyB0ahTF_8Bx2BslPRiv7NXlEhr_aPlCVNThm25Y5ozW_xW2Rsjerhlzt5bT8MdKxuukLJ0eWpcPQqXliwapFGEFyKCqlxZYUwfLXcxFZaZt0K4e3/s640/405778_347156655299567_173955339286367_1604126_628949042_n.jpg" width="475" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div><div style="font-size: 11pt; margin: 0in;"></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjet8wqHEm-FYOKTLTUHqu7OxI-mhX0AOouKzmj5v-C_9clm-9eO7sP7VD7XuVHusNADUXV2klXMu_UbRfouYJKRomH67IXMXDRT_L5brE-lX2HuGNNbZw5JBqo2Xe0p45K3JIiRuOtjQ74/s1600/397047_347156705299562_173955339286367_1604127_1220201672_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjet8wqHEm-FYOKTLTUHqu7OxI-mhX0AOouKzmj5v-C_9clm-9eO7sP7VD7XuVHusNADUXV2klXMu_UbRfouYJKRomH67IXMXDRT_L5brE-lX2HuGNNbZw5JBqo2Xe0p45K3JIiRuOtjQ74/s640/397047_347156705299562_173955339286367_1604127_1220201672_n.jpg" width="640" /></a></div></div><div style="font-size: 11pt; margin: 0in;">Un mardi soir de décembre, et les 30 couverts sont occupés de clients heureux. Nous étions chanceux d'avoir réussi à réserver la place de choix, au bar, devant la cuisine :) S'asseoir devant la cuisine donne quasi l'impression de participer à la conception du repas parmi la frénésie des fourneaux. C'est excitant voir les cuisiniers à l'oeuvre, ils travaillent dans une telle harmonie pour créer chaque repas avec passion.</div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;">Le menu reflète un peu la philosophie du restaurant. Une page. Quatre repas principal: une viande, deux poissons/fruits de mer, un végétarien. 4 entrées, 3 desserts et une liste de vins d'importation privée.</div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;"><span style="font-weight: bold; text-decoration: underline;">Carpaccio de thon albacore (13$) </span>- avec <span style="font-style: italic;">Mayonnaise à l'encre de seiche, yogurt à la moutarde et soya, haricots verts, pousses de radis noirs</span></div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><br />
</div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oI6zR4vK6Ch5QyYCuSF4yWZrKwINUN0tHb8M4Pn9Rr87HD1vLMA4NxsAThTsI7fJALpTl15-9YHutSEjom90q7Krn7Ew8gptZHrI6wAuHDE9flMWJy2xg4kBn103dwrXHtbeD42YSNu0/s1600/402159_347156118632954_173955339286367_1604120_29209486_n+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oI6zR4vK6Ch5QyYCuSF4yWZrKwINUN0tHb8M4Pn9Rr87HD1vLMA4NxsAThTsI7fJALpTl15-9YHutSEjom90q7Krn7Ew8gptZHrI6wAuHDE9flMWJy2xg4kBn103dwrXHtbeD42YSNu0/s640/402159_347156118632954_173955339286367_1604120_29209486_n+(1).jpg" width="640" /></a> </div><div lang="fr-CA" style="font-family: Calibri; font-size: 11pt; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;">La présentation du plat est un chef d'œuvre en soi! En couche fine, le thon a une fraîcheur qui est relevé par l'acidité de la salade. Visuellement, l'encre de seiche en intervalle avec le yogurt est de toute beauté. Par contre, le goût charactérisque de l'encre n'est pas flagrant. Elle apporte une légère touche de sel mais manque ce bon petit goût de la mer. Néanmoins, j'ai absolument été charmée par ce plat!</div><div style="font-size: 11pt; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;"><span style="font-weight: bold; text-decoration: underline;">Melon Canari (11$) </span>- <span style="font-style: italic;">Gelée d'olive, pastèque épicé, fromage bulgare, tomates </span></div><div style="font-size: 11pt; margin: 0in;"><span style="font-style: italic;"><br />
</span></div><div style="font-size: 11pt; margin: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGjp8zGQ3gNoYlVSuNK0dAIpPjt0Aiov_Zbdf6WUcl5yGGuzhnG1s5Gr7ZOtRg-aXJbEqpRKLXjVtIfL5YAjYD2GEEjtxAJ2a79XJSII-g6cEK8qHj5UwLNQhkUawHfCJN4ZZKD_Ehe-8/s1600/405218_347156185299614_173955339286367_1604121_1239138680_n.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGjp8zGQ3gNoYlVSuNK0dAIpPjt0Aiov_Zbdf6WUcl5yGGuzhnG1s5Gr7ZOtRg-aXJbEqpRKLXjVtIfL5YAjYD2GEEjtxAJ2a79XJSII-g6cEK8qHj5UwLNQhkUawHfCJN4ZZKD_Ehe-8/s640/405218_347156185299614_173955339286367_1604121_1239138680_n.jpg" width="640" /></a> </div><div style="font-size: 11pt; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;"><span lang="en-US">Mélange inhabituel mais oh combien bon! Et </span><span lang="fr-CA">rafraîchissant</span><span lang="en-US">! Explosion de saveur et de texture et tout ça dans un plat servi… froid. Ceux qui me connaissent savent à quel point que je ne suis pas une fan de bouffe froide! Je trouve toujours que ça ne délivre pas autant sur l'intensité de la saveur et j'ai pas l'impression que mon estomac est satisfait. Mais je dois dire que Van Horne a grandement réussi le défi ici! La base étant un melon canari (goût similaire à la cantaloupe mais un peu plus doux et sucré), le plat est primordialement du côté sucré. Mais le jeu de saveur est brillant. La gelée d'olive fond au contact de la température du corps dans la bouche mélangeant instantanément le goût salé avec le melon canari! Le fromage y ajoute un goût crémeux se mariant à perfection avec l'acidité des tomates juteuses. Le melon d'eau rajoute une fraîcheur tout en se liant parfaitement au reste grâce à ses épices! Ingénieux!</span></div><div style="font-size: 11pt; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;"><span style="font-weight: bold; text-decoration: underline;">Amuse Bouche </span>- <span style="font-style: italic;"> Pommes vertes, salade d'épinards, carottes masala</span></div><div style="font-size: 11pt; margin: 0in;"><span style="font-style: italic;"><br />
</span></div><div style="font-size: 11pt; margin: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3ksfGJocDL7K75Y-S0GKAYhI3ft4NQXpIcFSyEGdSvTs7T0uaQwKWiuYfgF7MJpATbRgDCqzeow77xQT8GP7WdSxf0PiK-BzDKkmDv4yFA46HgOs503PJn9x0kos5E-gupfaJs3RPcVX/s1600/386038_347156381966261_173955339286367_1604123_421158206_n.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3ksfGJocDL7K75Y-S0GKAYhI3ft4NQXpIcFSyEGdSvTs7T0uaQwKWiuYfgF7MJpATbRgDCqzeow77xQT8GP7WdSxf0PiK-BzDKkmDv4yFA46HgOs503PJn9x0kos5E-gupfaJs3RPcVX/s640/386038_347156381966261_173955339286367_1604123_421158206_n.jpg" width="640" /></a> </div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;">Toujours agréable de recevoir un plat imprévu :) Même s'il parait simple, la purée de carottes était si soyeuse et surprend avec son harmonie avec la pomme et les épinards.</div><div style="font-size: 11pt; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;"><span style="font-weight: bold; text-decoration: underline;">Cerf aux épices (27$)</span> - <span style="font-style: italic;">chataignes fraîches, betteraves jaunes, purée de persil</span></div><div style="font-size: 11pt; margin: 0in;"><span style="font-style: italic;"><br />
</span></div><div style="font-size: 11pt; margin: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_AXSrGJEgvcA2mHGYGU69zNxly3Ggpx-EbfKw20ClggJSTbYZfv7afO0xhOSObOye5-8WPJVDCTkI1J9SjrJ21-7BxJ933yaDK8WRfjyEjkXLJlCOQW_9FNC1knRw1BpRzDOjc7ba3NK/s1600/382791_347156495299583_173955339286367_1604124_1079092696_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_AXSrGJEgvcA2mHGYGU69zNxly3Ggpx-EbfKw20ClggJSTbYZfv7afO0xhOSObOye5-8WPJVDCTkI1J9SjrJ21-7BxJ933yaDK8WRfjyEjkXLJlCOQW_9FNC1knRw1BpRzDOjc7ba3NK/s640/382791_347156495299583_173955339286367_1604124_1079092696_n.jpg" width="640" /></a> </div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;">Malgré que le cerf est une viande très maigre, Chef Dion exécute la cuisson à la perfection: caramélisé à l'extérieur et bien tendre au centre, le tout enrobé d'un glaze aux épices. La purée de persil rajoute de la belle couleur tout en conférant une certaine légèreté au plat et vient complémenter la viande. Encore une fois, il y a un belle complicité au niveau des textures des accompagnements avec la star du plat.</div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;"><span style="font-weight: bold; text-decoration: underline;">Morue Gooseberry (24$) </span>- <span style="font-style: italic;">costarde saké, bacon dashi, cipollini, pois mange-tout</span></div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><br />
</div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8LI4nx14cGUDU_ErXrCjX-04Kj8wRqmXS1YuaYMKg5MUtCiyQcY3lLYekZjEvX1nv3dWzF5Fdi5iS4pyulglLhxEANLyIpVHbExd6fnWBKxxy6uefdcjGpAJMJx2drseksfZJuwlmZXV/s1600/376080_347156588632907_173955339286367_1604125_1782517313_n.jpg" imageanchor="1" style="font-size: medium; font-style: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8LI4nx14cGUDU_ErXrCjX-04Kj8wRqmXS1YuaYMKg5MUtCiyQcY3lLYekZjEvX1nv3dWzF5Fdi5iS4pyulglLhxEANLyIpVHbExd6fnWBKxxy6uefdcjGpAJMJx2drseksfZJuwlmZXV/s640/376080_347156588632907_173955339286367_1604125_1782517313_n.jpg" width="640" /></a> </div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;">La morue Gooseberry provient de Terre-Neuve et est classé comme un poisson Ocean Wise puisque ce dernier est pêché dans une cage ne nécessitant aucune capture. La chair est douce et tendre et se défait à la fourchette facilement. Et pardonnez mon ignorance, je ne comprends pas trop ce qu'est de la costarde saké. Le dashi, un bouillon japonais à base d'algues et de bonito, est infusé de bacon et les cipollinis (oignons plats et sucrés) sont cuits jusqu'à tendreté pour ajouter une touche sucrée. Les pois mange-tout viennent renchérir le côté asiatique du plat. </div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="font-weight: bold; text-decoration: underline;">Pré Dessert</span>- <span style="font-style: italic;">Croustillant au chocolat, orange confite, espuma à l'orange</span></span></div><div style="font-size: 11pt; margin: 0in;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="font-style: italic;"><br />
</span></span></div><div style="font-size: 11pt; margin: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjeEyZtOZK6egJwJpG0cLCPd-v-0fGed8qB70n-KyXleCrgebRHOxgaXqtn4jb_EBGrsrflvs2uwernEEUI8xKkSojt8CaVA78NQV2tQSxd2Y6jncuSAQLggFR0KViRIWzJN7pdlWenhp/s1600/397516_347156961966203_173955339286367_1604131_1339081561_n.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjeEyZtOZK6egJwJpG0cLCPd-v-0fGed8qB70n-KyXleCrgebRHOxgaXqtn4jb_EBGrsrflvs2uwernEEUI8xKkSojt8CaVA78NQV2tQSxd2Y6jncuSAQLggFR0KViRIWzJN7pdlWenhp/s640/397516_347156961966203_173955339286367_1604131_1339081561_n.jpg" width="640" /></a> </div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><br />
</div><div lang="fr-CA" style="font-size: 11pt; margin: 0in;"><span style="font-family: Times, 'Times New Roman', serif;">La combinaison orange-choco est un traditionnel mariage de sucré, amer, acide, comment ne pas aimer? L'espuma est léger et bien parfumé de l'agrume.</span></div><div style="font-size: 11pt; font-weight: bold; margin: 0in; text-decoration: underline;"><br />
</div><div style="font-size: 11pt; margin: 0in;"><span style="font-weight: bold; text-decoration: underline;">Poires au vin rouge (8$) </span>- <span style="font-style: italic;"> dacquoise, ganache, mousseline à l'anis</span></div><div style="font-size: 11pt; margin: 0in;"><span style="font-style: italic;"><br />
</span></div><div style="font-size: 11pt; margin: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlEseqeR8eZnUwvvX-u-E4DrT6yvNIAoM8j10OkUtGH5NHhALCZP21tK_tQkCLKD9fQoTAfdaz99-gjb3WdnD3ymqyalQKD_n9HTOE4ZMPRMh0L6ZdowxhUYHv7hSYFVntsPWHDjrDl3y/s1600/396651_347157065299526_173955339286367_1604133_1188738421_n.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlEseqeR8eZnUwvvX-u-E4DrT6yvNIAoM8j10OkUtGH5NHhALCZP21tK_tQkCLKD9fQoTAfdaz99-gjb3WdnD3ymqyalQKD_n9HTOE4ZMPRMh0L6ZdowxhUYHv7hSYFVntsPWHDjrDl3y/s640/396651_347157065299526_173955339286367_1604133_1188738421_n.jpg" width="640" /></a> </div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;">Les poires joliment formées en boules sont imprégnées de vin rouge et s'accordent à merveille avec le goût anisé de la mousse et l'amertume du chocolat dans la ganache. Le goût est subtil et pas trop sucré dans l'ensemble. Un dessert pour la dent sucré sans se sentir trop coupable… il y a comment une portion de fruits, non? ;)</div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;"><span style="font-weight: bold; text-decoration: underline;">Verrine choco-pistache (8$)</span> - <span style="font-style: italic;">crémeux chocolat au lait, cerises séchées, espuma pistaches, cake chaud au chocolat</span></div><div style="font-size: 11pt; margin: 0in;"><span style="font-style: italic;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgos4AXlbcOBJWR5Ccbzlf8iWedEvXy4BPeBksJQmxXTSb17XozxOX012jj2C2f8IZSonOEx5C6Sc30cuK3qSLzc1ubh0VYKG98I6YV3enLQpQz8YucdK-pSofZDE5gLrHJtQyz-tbew_a5/s1600/397034_347157021966197_173955339286367_1604132_555406582_n.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgos4AXlbcOBJWR5Ccbzlf8iWedEvXy4BPeBksJQmxXTSb17XozxOX012jj2C2f8IZSonOEx5C6Sc30cuK3qSLzc1ubh0VYKG98I6YV3enLQpQz8YucdK-pSofZDE5gLrHJtQyz-tbew_a5/s640/397034_347157021966197_173955339286367_1604132_555406582_n.jpg" width="475" /></a></div><div style="font-size: 11pt; margin: 0in;"></div><div style="font-size: 11pt; font-style: italic; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;">Wooooo… les cerises étaient juste parfaites dans ce dessert! Vous savez, quand c'est juste une petite touche qui changent tout! Et bien voilà! C'était la cerise sur le sundae! ;) Ah, j'adore mes jeux de mots! Blague à part, ce dessert en étage offre une expérience différente d'étage en étage avec un équilibre impressionant une fois tout combiné! La mousse de pistache était si légère qu'elle disparaissait une fois dans la bouche mais tout en couvrant chacune des papilles.. Wow! Et le chaud du gâteau avec le froid du reste, le croquant du biscuit et l'onctuosité du crémeux, le sucré cake, l'acidité des cerises, c'était un méchant party dans la bouche!!!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both;"><span style="font-size: 11pt;">Et pour bien conclure la soirée, ils nous ont offert un petit shooter d'eggnog! Les épices ressortaient dans ce petit classique d'hiver!</span></div><div style="font-size: 11pt; margin: 0in;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZfoFPZ78N01y2LVTK1o2BhtIK5Ll53GvRFHK9LFE8-6fzeGSXkjf4bsP2WbEm-TtnaEmZK30JzZ0gDWt87XPbBDgZVP6mbhZjluF3iCXEjrTDK3E-82jmHvppu5M_OF6mxJ-9Vp4vfIK/s1600/398607_347157125299520_173955339286367_1604134_467597781_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZfoFPZ78N01y2LVTK1o2BhtIK5Ll53GvRFHK9LFE8-6fzeGSXkjf4bsP2WbEm-TtnaEmZK30JzZ0gDWt87XPbBDgZVP6mbhZjluF3iCXEjrTDK3E-82jmHvppu5M_OF6mxJ-9Vp4vfIK/s640/398607_347157125299520_173955339286367_1604134_467597781_n.jpg" width="475" /></a></div><div style="font-size: 11pt; margin: 0in;"><br />
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</div><div style="font-size: 11pt; margin: 0in;">Bref, Van Horne est sérieusement une découverte que je conseille fortement à tout le monde! Le service est sans faute et le résultat qui sort des mains du chef Dion, impressionant. Une adresse à mettre sur votre liste!</div><div style="font-size: 11pt; margin: 0in;"><br />
</div><div style="font-size: 11pt; margin: 0in;">ps. Ah, et svp. Passez faire un tour à la toilette. Sérieusement. Vous allez être agréablement surpris... Je vous laisse la découvrir ... hi hi hi</div><div style="font-size: 11pt; margin: 0in;"><br />
</div><div style="margin: 0in;"><div style="font-size: 11pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofqtpvphkUqTb20OQ8jtRjSNrisihVMXUc33X7-Q8lmx16vDSP44LHrETJjTu3Qxwm1dH2xy33SRlrpMVs4-c7V9HpCwFp_BTUv_Q9gWDK095NWuzw79l4Hym4Dptl6LsT6D7xMKxFGxP/s1600/382623_347156868632879_173955339286367_1604130_1477531056_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofqtpvphkUqTb20OQ8jtRjSNrisihVMXUc33X7-Q8lmx16vDSP44LHrETJjTu3Qxwm1dH2xy33SRlrpMVs4-c7V9HpCwFp_BTUv_Q9gWDK095NWuzw79l4Hym4Dptl6LsT6D7xMKxFGxP/s640/382623_347156868632879_173955339286367_1604130_1477531056_n.jpg" width="640" /></a></div><div style="font-size: 11pt;"><br />
</div><span style="font-size: 14px;"><a href="http://www.urbanspoon.com/r/67/1598222/restaurant/Outremont/Van-Horne-Montreal"><img alt="Van Horne on Urbanspoon" src="http://www.urbanspoon.com/b/link/1598222/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></span></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-36395759504439379872012-02-05T11:22:00.000-08:002012-02-09T17:18:23.473-08:00Foodie Videos of Montreal!!!<span style="color: red; font-family: Georgia, 'Times New Roman', serif;">There is no doubt about the Montreal's food scene and how it is becoming world known. Proof? Look at the following videos from the Food Network! You will be proud to be a Montrealer ;)</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="color: red; font-family: Georgia, 'Times New Roman', serif;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/aH-z8FpJR8M?feature=player_embedded' frameborder='0'></iframe></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="justify" class="separator" style="clear: both; text-align: center;"><span style="color: red; font-family: Georgia, 'Times New Roman', serif;">Unfortunately, there was once the video of <strong>The Layove</strong>r episode of Anthony Bourdain in Montreal that got removed. You can still see some clips of the episode here:</span></div><div align="justify" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="justify" class="separator" style="clear: both; text-align: center;"><a href="http://www.travelchannel.com/video/montreal-is-the-food-city"><span style="color: red; font-family: Georgia, 'Times New Roman', serif;">http://www.travelchannel.com/video/montreal-is-the-food-city</span></a></div><div align="justify" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="justify" class="separator" style="clear: both; text-align: center;"><span style="color: red; font-family: Georgia, 'Times New Roman', serif;">Finally, a little extra from a food blogger from Vancouver. A parody of shit girls say - I present to you: Shit Foodies say ;)</span></div><div align="justify" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: red; font-family: Georgia, 'Times New Roman', serif;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/i86E-a0YKnI?feature=player_embedded' frameborder='0'></iframe></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="justify" class="separator" style="clear: both; text-align: center;"><span style="color: red; font-family: Georgia, 'Times New Roman', serif;">Thanks for </span><a href="http://www.followmefoodie.com/" target="_blank"><span style="color: red; font-family: Georgia, 'Times New Roman', serif;">Following Foodie</span></a><span style="color: red; font-family: Georgia, 'Times New Roman', serif;">, </span><a href="http://www.followmefoodie.com/" target="_blank"><span style="color: red; font-family: Georgia, 'Times New Roman', serif;">Foodie Date Night</span></a><span style="color: red; font-family: Georgia, 'Times New Roman', serif;"> and </span><a href="http://franticallyfooding.tumblr.com/" target="_blank"><span style="color: red; font-family: Georgia, 'Times New Roman', serif;">Frantically Fooding</span></a><span style="color: red; font-family: Georgia, 'Times New Roman', serif;"> for sharing these videos from their blogs, facebook or twitter!</span></div><div align="justify"><span style="color: red; font-family: Georgia, 'Times New Roman', serif;"></span></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-13980440487075672082012-02-04T11:02:00.000-08:002012-02-09T17:18:38.122-08:00Nouveau produit! Lait au chocolat noir de Natrel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjUlflrgXZKQL5-Ev2owQBRQqCZuM-PqMlKc1fGXvMtG0vRX6waSVxGlXIgzDufYOgOASft4jdR75DfWx8kxEWRPC0ar_SG416GJCFXlYop2Lks_dohkssk6AsW4QCxDvpso6gRKLGNdZ/s1600/DSCN0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjUlflrgXZKQL5-Ev2owQBRQqCZuM-PqMlKc1fGXvMtG0vRX6waSVxGlXIgzDufYOgOASft4jdR75DfWx8kxEWRPC0ar_SG416GJCFXlYop2Lks_dohkssk6AsW4QCxDvpso6gRKLGNdZ/s320/DSCN0328.JPG" width="238" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoPVM2yG_K782Ia_eFuqBwtat0STlmKCCSV6R-6dzXnnXS70QlIWgHonrGLiYj3IY9VybDcgSKQGoRqp3duhfkxCjy26vGvqyJl29aM9308nsAgyfPqvzf1MyMVa8SC3HHs9aqcbmE15k/s1600/DSCN0329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoPVM2yG_K782Ia_eFuqBwtat0STlmKCCSV6R-6dzXnnXS70QlIWgHonrGLiYj3IY9VybDcgSKQGoRqp3duhfkxCjy26vGvqyJl29aM9308nsAgyfPqvzf1MyMVa8SC3HHs9aqcbmE15k/s320/DSCN0329.JPG" width="238" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFOIpPiyRwVAsTQa1G1fGHfDFmraYtiYp3OwVYcjZKZBVke7M3IOrBR2vYlvp86LvO8WCC5p2qJc-A2U4a4y6sE3CoAKfZU0NHN4dS0zEkbkCl_7EeSr9sljfXIUr6kTI_gaJPJyeAwU_/s1600/DSCN0332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFOIpPiyRwVAsTQa1G1fGHfDFmraYtiYp3OwVYcjZKZBVke7M3IOrBR2vYlvp86LvO8WCC5p2qJc-A2U4a4y6sE3CoAKfZU0NHN4dS0zEkbkCl_7EeSr9sljfXIUr6kTI_gaJPJyeAwU_/s320/DSCN0332.JPG" width="238" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Du lait aux fraises, aux bleuets, à la noisette... il était plus que le temps d'en sortir un au chocolat noir!!!! Et c'est Natrel, d'Agropur, qui a pris l'initiative il y a quelques semaines de lancer cette innovation! Ils classifient leurs deux nouveaux produit (chocolat au lait, chocolat noir) comme étant haut de gamme, offrant une sensation riche et crémeuse en bouche. Toujours avec du lait 1% mais ils acclament utiliser du VRAI chocolat. Est-ce vraiment le cas? Et nutritionellement parlant, comment se compare-t-il aux laits au chocolat que nous connaissons depuis notre enfance?</span></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Selon <a href="http://laws-lois.justice.gc.ca/fra/reglements/C.R.C.%2C_ch._870/page-88.html" target="_blank">le règlement sur les aliments et la drogue</a>, un lait partiellement écrémé au chocolat se doit de respecter les indications suivantes:</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">''<i style="background-color: white;">a) doit être le produit fabriqué</i></span></div><ul class="ProvisionList" style="background-color: white; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li><ul class="ProvisionList" style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li><div class="Subparagraph" style="margin-bottom: 0.5em; margin-left: 3em; margin-top: 0.7em;"><i><span style="font-family: Arial, Helvetica, sans-serif;">(i) soit exclusivement de lait, de lait en poudre, de lait écrémé, de lait écrémé en poudre, de lait partiellement écrémé, de lait évaporé, de lait évaporé partiellement écrémé, de lait écrémé évaporé ou de crème, soit d’un mélange quelconque de ces produits,</span></i></div></li>
<li><div class="Subparagraph" style="margin-bottom: 0.5em; margin-left: 3em; margin-top: 0.7em;"><i><span style="font-family: Arial, Helvetica, sans-serif;">(ii) d’une préparation aromatisante, et</span></i></div></li>
<li><div class="Subparagraph" style="margin-bottom: 0.5em; margin-left: 3em; margin-top: 0.7em;"><i><span style="font-family: Arial, Helvetica, sans-serif;">(iii) d’un agent édulcorant;</span></i></div></li>
</ul></li>
<li><div class="Paragraph" style="margin-bottom: 0.5em; margin-left: 1.5em; margin-top: 0.7em;"><i><span style="font-family: Arial, Helvetica, sans-serif;">b) doit renfermer plus de 0,3 pour cent et moins de trois pour cent de gras de lait;</span></i></div></li>
<li><div class="Paragraph" style="margin-bottom: 0.5em; margin-left: 1.5em; margin-top: 0.7em;"><i><span style="font-family: Arial, Helvetica, sans-serif;">c) doit, nonobstant les articles D.01.009 et D.01.010, contenir de la vitamine A ajoutée en quantité telle qu’une ration quotidienne raisonnable du produit laitier contienne au moins 1 200 unités internationales et au plus 2 500 unités internationales de vitamine A;</span></i></div></li>
<li><div class="Paragraph" style="margin-bottom: 0.5em; margin-left: 1.5em; margin-top: 0.7em;"><i><span style="font-family: Arial, Helvetica, sans-serif;">d) doit contenir de la vitamine D ajoutée en quantité telle qu’une ration quotidienne raisonnable du produit laitier contienne au moins 300 unités internationales et au plus 400 unités internationales de vitamine D;</span></i></div></li>
<li><div class="Paragraph" style="margin-bottom: 0.5em; margin-left: 1.5em; margin-top: 0.7em;"><i><span style="font-family: Arial, Helvetica, sans-serif;">e) peut contenir du sel, un colorant alimentaire, de la lactase, un agent stabilisant et au plus 0,5 pour cent d’amidon; et</span></i></div></li>
<li><div class="Paragraph" style="margin-bottom: 0.5em; margin-left: 1.5em; margin-top: 0.7em;"><i><span style="font-family: Arial, Helvetica, sans-serif;">f) peut contenir au plus 50 000 bactéries aérobies totales par centimètre cube, déterminées selon la méthode officielle MFO-7, Examen microbiologique du lait, 30 novembre 1981.</span></i></div></li>
</ul><div class="HistoricalNote" style="background-color: white;"><ul class="HistoricalNote" style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><i><span style="font-family: Arial, Helvetica, sans-serif;">
<li style="display: inline; padding-right: 0.5em;">DORS/78-656, art. 9;</li>
<li style="display: inline; padding-right: 0.5em;"> DORS/82-768, art. 17;</li>
<li style="display: inline; padding-right: 0.5em;"> DORS/84-762, art. 3.''</li>
</span></i></ul><ul class="HistoricalNote" style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">
<li style="display: inline; padding-right: 0.5em;"><br />
</li>
</span></ul></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Voici la liste d'ingrédients du lait au chocolat noir de Natrel:</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Lait partiellement écrémé, sucre, cacao, chocolat (liqueur de chocolat, beurre de cacao, lécithine de soya), dextrose, sel, colorant (sulfites), carraghénine, arôme artificiel, palmitate de vitamine A, vitamine D.</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Que signifie chacun de ces ingrédients?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Lait partiellement écrémé</b>: ici, le lait entier (à environ 4% de gras dépendant de la région) est séparé pour obtenir le taux de gras désiré. Le lait au chocolat est habituellement à 1% de gras. Je me suis déjà demandé dans le passé pour quelle raison quasi tous les laits au choco sont à 1%. Ma théorie est qu'ils veulent quand même un peu de gras pour procurer une onctuosité mais vu l'apport calorique et sucrante du chocolat, on essaie de limiter les matières grasses... mais bon, c'est seulement mon raisonnement.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sucre</b>: Le sucre désigné ici constitue principalement de sucre qui est présent naturellement dans le lait, le lactose en plus des sucres ajoutés.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cacao</b>: Pour se permettre de s'appeler cacao, ce dernier doit être fabriqué à partir de fèves de cacao. Donc que ce soit poudre de cacao, liqueur de cacao, pâte de cacao, extrait de cacao... Dans ce cas ci, il est plus probable que ce soit de la poudre de cacao qui ait été utilisé pour plus de facilité au niveau de la production à niveau industriel.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Chocolat</b>: Sous cet ingrédient se décomposent la liqueur de chocolat, du beurre de cacao et de la lécithine de soja. La lécithine de soja agit en tant qu'émulsifiant afin de permettre un mélange homogène entre le beurre de cacao et la partie aqueuse du lait. La lécithine peut être trouvé dans des jaunes d'oeufs, des arachides et du soja, évidemment.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Dextrose: </b>Le dextrose est une forme de glucose, un sucre simple. Le dextrose est souvent utilisé en industrie alimentaire comme stabilisateur et agit en synergie avec l'émulsifiant pour créer une texture et qualité optimale pour la durée de vie indiquée sur le produit.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sel: </b>Cet ingrédient peut surprendre certains d'entre vous mais ceux s'y connaissant en cuisine seraient probablement d'accord avec moi. L'ajout de sel complémente et augmente le goût sucré du lait créant ainsi un goût plus complexe.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Colorant</b>: Pour une production de grandeur industrielle, il faut ajouter du colorant afin de standardiser la couleur du produit fini et éviter la variation. Dans ce cas-ci, puisque c'est un produit de chocolat noir, la couleur peut également aider à renchérir l'apparence du lait.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Carraghénine</b>: Cet ingrédient est un sucre complexe extrait d'algues rouges. L'ajout de la carraghénine permet d'épaissir le lait tout en agissant comme stabilisant. Le goût crémeux de ce produit provient en partie de cet ingrédient.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Arôme artificiel: </b>L'ajout d'arôme artificiel imite le goût de saveurs naturelles dans un produit chocolaté et gras. La séparation de la crème du lait entraîne également la perte de véhicule de saveur qu'est le gras.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Palmitate de vitamine A: </b>Le palmitate est retrouvé dans les acides gras et sert à rajouter de la vitamine A qui aurait été éliminée lors de la séparation et filtration du lait. Cet additif est une chose fréquente dans les laits faibles en gras.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Vitamine D: </b>La vitamine D doit être obligatoirement ajouté au lait afin de combler les besoins quotidiens des consommateurs. Puisque la vitamine D agit main dans la main avec le Calcium, Santé Canada oblige depuis 1965 que le lait au Canada soit fortifié afin d'éviter des cas de rachitisme (une maladie des os caractérisée par une déficience de calcium, magnésium et de vitamine D).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bon qu'en est-il du goût et du fini en bouche? Le goût rappelle en effet l'amertume du chocolat noir. Néanmoins, le haut taux de sucre domine la saveur. Et la texture est plus épaisse lorsqu'on verse le lait dans un verre et couvre plus longuement les papilles dans la bouche. Et je garde le produit depuis trois semaines dans mon frigo... il goûte encore aussi bon que la première journée que je l'ai acheté.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Et qu'en est-il des valeurs nutritionelles? Pour avoir une analyse plus professionnelle, j'ai demandé l'aide d'une de mes amies nutritionniste-diététiste, Marilou Morin, de faire une étude du produit:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">''<span lang="en-US">Les teneurs en gras (lait 1%) et en prot</span><span lang="fr-CA">é</span><span lang="en-US">ine du lait au chocolat noir sont similaires </span><span lang="fr-CA">à</span><span lang="en-US"> celles du lait au chocolat r</span><span lang="fr-CA">é</span><span lang="en-US">gulier.</span><span lang="fr-CA"> </span><span lang="en-US"> La teneur en sucre est un peu plus </span><span lang="fr-CA">é</span><span lang="en-US">lev</span><span lang="fr-CA">é</span><span lang="en-US">e dans le cas du lait au chocolat noir (probablement pour "neutraliser" l'amertume du cacao).</span><span lang="fr-CA"> </span><span lang="en-US"> 1 tasse de lait au chocolat noir vous donne 31g de sucre! Il est important de sp</span><span lang="fr-CA">é</span><span lang="en-US">cifier que 11g de ces sucres proviennent du lactose (sucre naturel du lait). Si on fait la diff</span><span lang="fr-CA">é</span><span lang="en-US">rence, il reste donc 20g de sucre ajout</span><span lang="fr-CA">é</span><span lang="en-US">! Cela </span><span lang="fr-CA">é</span><span lang="en-US">quivaut </span><span lang="fr-CA">à</span><span lang="en-US"> la quantit</span><span lang="fr-CA">é</span><span lang="en-US"> de sucres pr</span><span lang="fr-CA">é</span><span lang="en-US">sents dans une barre Kit Kat!! </span></span><br />
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<div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour ceux et celles qui portent une attention particulière à leur apport en fer, vous pourriez trouver le lait au chocolat noir attrayant puisqu'une tasse de ce breuvage comble 15% de la valeur quotidienne en fer. Toutefois, le fer présent dans le cacao est sous sa forme non-hémique, ce qui signifie qu'il est moins bien absorbé par notre corps. De plus, le fer bloque l'absorption du calcium. Tout compte fait, ne comptez pas sur le lait au chocolat noir pour combler vos besoins en fer et calcium.</span></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Arial, Helvetica, sans-serif;">Le lait au chocolat (noir ou régulier) reste donc un aliment d'occasion à prendre davantage comme un dessert ou une friandise. Il ne devrait pas remplacer le lait régulier, mais il reste une meilleure alternative aux boissons gazeuses.''</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CVBIrAYuJORrzgbkQBDVkfJuHox6X1aEd8uJczHh4x1LfDY4pcFSHLJEQ56HRRJdIJh5MRo8CJyEdOu4er4MaaCa8YTryFeRRrHIk7HL6Konn3KONfHt3FycX2p_agRidG4_vQRfth8m/s1600/DSCN0330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CVBIrAYuJORrzgbkQBDVkfJuHox6X1aEd8uJczHh4x1LfDY4pcFSHLJEQ56HRRJdIJh5MRo8CJyEdOu4er4MaaCa8YTryFeRRrHIk7HL6Konn3KONfHt3FycX2p_agRidG4_vQRfth8m/s320/DSCN0330.JPG" width="238" /></a></div><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Verdict</u></b>: Le lait au chocolat noir Natrel tient en effet ses promesses au niveau du goût, de l'onctuosité et de la richesse. Par contre, vu la valeur nutritionelle, je ne suis pas sûre que j'en ferais un achat fréquent. Et j'ai fait goûter ce produit à quelques amis, les résultats sont variés. Plusieurs sont très fidèles au traditionnel lait au chocolat, qui n'est ni amer, ni trop riche en bouche, ni avec une couleur trop foncée. Et je trouve que le chocolat noir est bien meilleur en chocolat chaud. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXNZTbrk8RkMSpL_ao-WdXq63KkLkdLe_4tsN6MMqrhDO33scKU2gB8fXcv7GcaEeXhMtqRiDd2nFNz2A-VRhkMRbpHS9ZKHi5M0RCcBzydI5FuK1-pkIc5IlNtsLc_yhW1YvgGkO4IqP/s1600/DSCN0333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXNZTbrk8RkMSpL_ao-WdXq63KkLkdLe_4tsN6MMqrhDO33scKU2gB8fXcv7GcaEeXhMtqRiDd2nFNz2A-VRhkMRbpHS9ZKHi5M0RCcBzydI5FuK1-pkIc5IlNtsLc_yhW1YvgGkO4IqP/s320/DSCN0333.JPG" width="320" /></a></div><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Et sérieux, quelqu'un peut me dire pour quelle raison les laits au chocolat sont seulement fait avec du 1%?!? Moi, j'irais avec du 2-3% tant qu'à s'indulger dans du chocolat, autant le faire comme du monde! Et je suis certaine que ça goûterait meilleur sans nécessairement avoir besoin de rajouter des épaississant et saveurs.</span><br />
<span id="goog_1520521682"></span><span id="goog_1520521683"></span>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-56066532455192841952012-01-28T12:48:00.000-08:002012-02-09T17:19:34.467-08:00Le Comptoir Charcuterie et Vins!<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWo-FxjUgYOI7FFb5R498Tq7wXq9AM69N23g8-3SR5p_St7ZLOjkGirJkdfBAaA-lxKW3Vjid1eRv2O21ykekbBOrQnvqoyYkUOZg1z5hlq2uyy5y12kOAaOzQOUclH68t4Oaloz5Ro63r/s1600/DSCN0915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWo-FxjUgYOI7FFb5R498Tq7wXq9AM69N23g8-3SR5p_St7ZLOjkGirJkdfBAaA-lxKW3Vjid1eRv2O21ykekbBOrQnvqoyYkUOZg1z5hlq2uyy5y12kOAaOzQOUclH68t4Oaloz5Ro63r/s640/DSCN0915.JPG" width="640" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Le Comptoir Charcuterie et Vins… qu'est-ce que ça sonne pour vous? Un comptoir qui sert de la charcuterie et du vin right? Pour vous dire la vérité, je ne comprenais pas trop comment un resto servant de la charcuterie pouvait se retrouver dans le top 10 des meilleurs restos au Canada…</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"></span></div><a name='more'></a><span style="font-family: Georgia, 'Times New Roman', serif;">Oh combien j'étais ignorante et que j'avais des préjugés… honte à moi! De un, surprise! Le menu est composé de d'autres choses que de la charcuterie… des plats conforts avec des ingrédients honnêtes … mais sérieux, même si c'était juste de la charcuterie, je retire tous mes anciens préjugés, j'y retournerais que pour la charcuterie.</span><br />
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On réussit à réserver 2 places au comptoir où on peut être spectateurs de choix de la magie dans la cuisine à aire ouverte! La liste de vins provient d'importation privée et notre serveur nous donne de bonnes suggestions tout en nous faisant goûter différentes bouteilles.</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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Alors c'est partie!<br />
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</span></div><div lang="fr-CA" style="display: inline !important; font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: underline;"><span style="font-family: Georgia, 'Times New Roman', serif;">Assiette de charcuterie - petit (10$)</span></div><br />
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</span></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbygaSPefTQYB7ht88JgK9dUjTrURoMUBk4sbos9XKUAI-Jvj0nzwjlsX2ulrPuIF4r47Dpb-T3-cQxAEHAg15LZ5iqxGHcmfBPK3NOXZnsLnRBUmgr3jcJretttFIBA19ba7Y4tRN7z2D/s1600/DSCN0923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbygaSPefTQYB7ht88JgK9dUjTrURoMUBk4sbos9XKUAI-Jvj0nzwjlsX2ulrPuIF4r47Dpb-T3-cQxAEHAg15LZ5iqxGHcmfBPK3NOXZnsLnRBUmgr3jcJretttFIBA19ba7Y4tRN7z2D/s640/DSCN0923.JPG" width="475" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Georgia, 'Times New Roman', serif;"> <b><u><br />
</u></b>J'adore les petites attentions qu'ils apportent aux plats… Le chef mettait l'emphase sur comment c'était important de bien alterner les saucissons avec les autres items et comment ils ont rempli sans arrêt nos portions de craquelins! Et nos craquelins étaient assaisonnés de poivre et d'huile, bien croquant et bons même tout seuls!<br />
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Sur la planche en bois se reposaient 5 sortes de charcuterie:</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Georgia, 'Times New Roman', serif;">Sopressatta: Chili, Cayenne, séchage 5 semaines<br />
Pâté de campagne<br />
Saucisson de fenouil: Graines de fenouil et vin rouge, séchage 5 semaines<br />
Lomo: Longe de porc, paprika fumé et poivre arménien<br />
Coppa: échine de porc, thym, laurier, baie de génévrier, romarin, séchage de semaines *<br />
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*Je pense que c'est du coppa mais je ne mettrais pas ma main au feu ;)<br />
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Toutes ces merveilles étaient servies avec de la moutarde maison au cumin et des condiments marinés (céleri, oignons rouges et cornichons). Jamais je n'aurais cru être aussi abasourdie par de la viande séchée. Le ratio gras-viande était parfait, ça fond dans la bouche en enrobant comme il faut chacune des papilles… et les saveurs sont intenses! Mon préféré était la sopressatta, ça goutait le beurre et c'était si riche! Et la moutarde était juste folle! Le cumin rehaussait le côté piquant de la moutarde et s'accordaient à merveille à la touche salé de la viande. Et les condiments étaient parfaitement vinaigrés avec une touche sucrée. MIAM!!!<br />
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</span></div><div lang="fr-CA" style="display: inline !important; font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: underline;"><span style="font-family: Georgia, 'Times New Roman', serif;">Longe de veau façon Tataki, armillaires & radis marinés, purée de sauge & 'popcorn' de ris de veau (14$)</span></div><br />
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</u></b>Le popcorn était malade mental!!! Croustillant à souhait à l'extérieur et moelleux et débordant de saveur à l'intérieur, c'était juste parfait. La longe de veau, préalablement saisi à grand feu pour conférer cette petite croûte caramélisée et croustillante tout en laissant le milieu saignant. Le tout était lié avec une acidité apportée par les radis marinés… le goût vinaigré prédominait peut-être un peu trop le plat mais j'ai tout de même grandement apprécié.<br />
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</span></div><div lang="fr-CA" style="display: inline !important; font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: underline;"><span style="font-family: Georgia, 'Times New Roman', serif;">Poêlée de chanterelles, langue de porc braisée, oignons glacés, mini-raviolis de purée de racine de persil (13$)</span></div><br />
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</span></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbRp-2dsz_d2oV02-SbHHF7iFn0sBp1Gg47I7PafQjDgJ5VPd37WwCW9uwFte6b3e3ljc_2YyydSKvLEf2GHVFAX0tjEpYk6XXqGVuCIiyW6D3m1hnhIpObVXDJ-vEMyyGi4cf5iqZBIe/s1600/DSCN0926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbRp-2dsz_d2oV02-SbHHF7iFn0sBp1Gg47I7PafQjDgJ5VPd37WwCW9uwFte6b3e3ljc_2YyydSKvLEf2GHVFAX0tjEpYk6XXqGVuCIiyW6D3m1hnhIpObVXDJ-vEMyyGi4cf5iqZBIe/s640/DSCN0926.JPG" width="475" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Georgia, 'Times New Roman', serif;"> <b><u><br />
</u></b>La star du plat, je dirais, serait davantage les minis-raviolis à première vue. Et les chanterelles n'étaient pas disponibles cette soirée donc ils l'ont remplacés par des pieds de moutons, une autre sorte de champignons sauvages. Tout aussi bons, avec un arôme un peu plus doux, la chair des pieds de moutons amenaient une texture croquante . Les langues de porc étaient servis en petit morceaux donc pour ceux qui ne sont pas trop habitués par la texture de cette partie, c'est une bonne façon de s'y initier. Le tout était enrobé dans une délicieuse sauce riche et crémeuse.<br />
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</span></div><div lang="fr-CA" style="display: inline !important; font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: underline;"><span style="font-family: Georgia, 'Times New Roman', serif;">Riz au lait vanillé, caramel de beurre salé, foam abricot, pistaches (7$)</span></div><br />
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</span></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1c6r8eFhH9VbuHCnQLurvUatIbpIob3iwZCNYmgDzVowO3MbxREl2eOjNzP-ykvdDvXuq-FaZqbzY5dpbr0aK1KEy1wODtPoY9TbmTXhOMZBLmksy4ORODZIAog4Yr8CGB1vQUDggOhy/s1600/DSCN0932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1c6r8eFhH9VbuHCnQLurvUatIbpIob3iwZCNYmgDzVowO3MbxREl2eOjNzP-ykvdDvXuq-FaZqbzY5dpbr0aK1KEy1wODtPoY9TbmTXhOMZBLmksy4ORODZIAog4Yr8CGB1vQUDggOhy/s640/DSCN0932.JPG" width="475" /></span></a></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Georgia, 'Times New Roman', serif;"> <b><u><br />
</u></b>Miaaaaammmmmm… Présenté joli en étages dans un verre, ce dessert était phénoménal! Le caramel était onctueux et merveilleusement collant… Le riz était légèrement vanillé avec une texture sous la dent à point, la mousse aux abricots était légère et les pistaches un peu caramélisées et bien croquantes! Love it!<br />
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</span></div><div lang="fr-CA" style="display: inline !important; font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: underline;"><span style="font-family: Georgia, 'Times New Roman', serif;">Mousse chocolat ivoire, foam orange, tuile à la noix de coco, purée orange amère (7$)</span></div><br />
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À défaut de bien lire la description, on était surprise de voir notre dessert! On avait omis le fait que le chocolat était un chocolat blanc! Oups! Mais nous étions pas déçues! Même si le dessert était au chocolat blanc, on se sentait pas coupable de le manger tellement il était léger! Et l'ajout des agencements à l'orange venait contrebalancer le sucre de la mousse. Et la tuile était folle! Super croustillante, légèrement collante aux dents et riche en saveur de coco!<br />
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Bref, je me sens mal d'avoir jugé le resto sans investiguer davantage et je retire totalement tout ce que j'ai dit! Le plateau est un MUST et je dois définitivement retourner pour essayer la sandwich au pulled pork! Et le service est absolument impeccable! C'est un plaisir voir les chefs s'amuser en travaillant! Ah et oui, lorsque vous allez descendre pour aller à la toilette, si vous êtes chanceux, vous pouvez entrevoir la chambre où ils font sécher leur charcuterie!!! Malade! </span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div lang="fr-CA" style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.urbanspoon.com/r/67/1559072/restaurant/Plateau-Mont-Royal/Le-Comptoir-Montreal"><img alt="Le Comptoir on Urbanspoon" src="http://www.urbanspoon.com/b/link/1559072/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span></div><br />
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</div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-39804492632186550022011-12-19T23:56:00.000-08:002012-02-09T17:21:57.572-08:00Le Lab - where the magic happens!<div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="http://www.montreal.tv/portail/blog/wp-content/uploads/2010/10/le-lab.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Fabien Maillard, Co-Owner of Le Lab<br />
<a href="http://www.montreal.tv/portail/blog/2010/10/le-lab-comptoir-a-cocktails-nightlife/">http://www.montreal.tv/portail/blog/2010/10/le-lab-comptoir-a-cocktails-nightlife/</a> </td></tr>
</tbody></table><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">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. </span><span style="font-family: Georgia, 'Times New Roman', serif;">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?!!? </span><br />
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<a name='more'></a></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Le lab is a unique bar on its own specializing in cocktails made with homemade syrups, liquors that are hard to find, custom bitters, unexpected ingredients and most importantly, they are made with passion, knowledge and love! Not to be cheesy or anything, these bartenders do love their job and it shows! They look like they are having the fun of their life behind the counter and the chemistry between all of them explains the success of this place. Moreover, they integrate wisely flair bartending by throwing bottles and glasses in the air and igniting fire here and there. Who needs Cirque du Soleil when you have the guys from the Lab? Also, their knowledge on the history, the chemistry, the process, the flavors of different liquors is beyond extraordinary... My curious self and my loyal partner, Stephane, just bombarded them with questions and wow! They are like an encyclopedia of the world of alcohol!</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">No but seriously talking, I have been to the Lab multiple times and each and every time, they never failed to impress me. They strive for challenges; innovation and creativity are impregnated into their work values. And I must say that they have an extensive selection of alcohol, syrups, bitters, etc to play with. They offer a menu booklet to choose from or for inspiration... They also create drinks respecting a specific theme every month. But the best way to truly experience 'Le Lab', is to let the labtender decide for you depending on your likes and dislikes. Want some examples? Here are some awesome cocktails by our beloved labtenders: Mathieu, Damien and Gabrielle</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><b style="font-family: Georgia, 'Times New Roman', serif;"><i>- Jerky Lab Jack-</i></b></div><div style="text-align: justify;"><b style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhFHEFKx0O_FihsC0E394o8xF_HGmkRYVitwE2Vd7aZPbb42HsMGXi08Ht8OGf3W18RimklYJ8ewL299PJQOWbSaNMvgFtA5EAbYO_Jm-QPWS-ROQXvV-Ew-SVQbFbXab7SUzD_JDvNbO/s1600/DSC_0634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhFHEFKx0O_FihsC0E394o8xF_HGmkRYVitwE2Vd7aZPbb42HsMGXi08Ht8OGf3W18RimklYJ8ewL299PJQOWbSaNMvgFtA5EAbYO_Jm-QPWS-ROQXvV-Ew-SVQbFbXab7SUzD_JDvNbO/s640/DSC_0634.JPG" width="429" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Stephane feels like something smokey along the lines of a whiskey. Labtender Mathieu decides to go with the unexpected. Instead of serving a traditional whiskey on the rocks, he goes ahead with the Lab's infamous Jerky Lab Jack (check video of making<a href="http://www.youtube.com/watch?v=9tDW96eBiyk&feature=share" target="_blank"> here</a>). Made with a blend of organic sugar, triple sec Cointreau, their secret barbecue bitters, Jack Daniel's N7 topped with strips of dried jerky, this drink definitely exceed the expectations of Stephane. The homemade barbecue bitters are simply phenomenal. Hints of acidity combined with the smokiness just makes you travel back to the cowboy times! Soaking the jerky in this glass of deliciousness is the way to go. </span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><b style="font-family: Georgia, 'Times New Roman', serif;">- 666 chocolate - </b></div><div style="text-align: justify;"><b style="font-family: Georgia, 'Times New Roman', serif;"><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A-YVFzbWyH2KDk4g-jcv9NkqRPww7BKwr5Wqwaj-3TkaZUZfE8_ekOPbyzS4ISxbP47YDKldthNlyaJ0geJav_SOZdSljlhCr9cTlkZkxUaaZlaKq3J08m0zeqqrzX4PWytcckhDotdD/s1600/DSC_0648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A-YVFzbWyH2KDk4g-jcv9NkqRPww7BKwr5Wqwaj-3TkaZUZfE8_ekOPbyzS4ISxbP47YDKldthNlyaJ0geJav_SOZdSljlhCr9cTlkZkxUaaZlaKq3J08m0zeqqrzX4PWytcckhDotdD/s640/DSC_0648.JPG" width="428" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Again, skilled Mathieu whips out a drink that warms her heart. Thai chili (doubled to Miss' request), coconut cream, chocolate sauce, brown cocoa liquor, and bacardi sums up this December themed drink. December is the month where chocolate is king and 666 chocolate brillantly showcase the star! They top the drink with warm milk and a touch of raw cocoa. The warm and cold drink confused my taste buds and the heat from the chilies made them excited! Seriously kicking ass!</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><b style="font-family: Georgia, 'Times New Roman', serif;">- <i>Salted Gin Hendricks-</i></b></div><div style="text-align: justify;"><b style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0PXpJLvL0hAoRTnfFdrDv4-iao4ePMgm5L0EsDzd_tEbsIl7NcqK-8twtgsvnehGaciJseo9JcW_M2eNifadK7Ir1ephZzlqjrqtOlvi0FCVsgxfaU-8CU_YO3IHRfUbkdLP2nPjOS8Y/s1600/DSC_0682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0PXpJLvL0hAoRTnfFdrDv4-iao4ePMgm5L0EsDzd_tEbsIl7NcqK-8twtgsvnehGaciJseo9JcW_M2eNifadK7Ir1ephZzlqjrqtOlvi0FCVsgxfaU-8CU_YO3IHRfUbkdLP2nPjOS8Y/s640/DSC_0682.JPG" width="428" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">I wanted something other than a bloody mary to satisfy my savoury crave and there you go, Damien, this time is the magician! Since this drink is not on the menu and has been invented on the spot by our labtender, there will be some ingredients missing... But it is basically consisting of Hendrick's Gin, salt, cucumber slices, ginger and some other magic components. It was salty... as I requested but also very light. The combination of cucumber and ginger also allowed me to appreciate the gin itself, which is remarkable!</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>- Lowhill -</i></b></span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDzM7CeP7Hc9wbljJihHXMIoKE7k7knjeOXWiNh5w9wqk2cOp1h8iolO4xaApgQmMrauNBiD6RxvDigei3n8Xdqin72qpo6z5L-NwAI3sEm6HJJBVZQZaXbYnPJo0b-iqLcPTsezIR3p3/s1600/DSC_0679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDzM7CeP7Hc9wbljJihHXMIoKE7k7knjeOXWiNh5w9wqk2cOp1h8iolO4xaApgQmMrauNBiD6RxvDigei3n8Xdqin72qpo6z5L-NwAI3sEm6HJJBVZQZaXbYnPJo0b-iqLcPTsezIR3p3/s640/DSC_0679.JPG" width="428" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">The Green fairy, also known as Absinthe, as been part of many myths and stories in which it gives hallucinations to whoever drinks it. Le Lab used the Absente 55 combined with a dry vermouth and luxardo liquor (cherry based) which resulted into a drink that brings you back to childhood when you were nibbing on these licorice candies. And the maraschino cherry swimming in it is fab with the Absinthe!</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">- <b>Elder Fairy -</b></span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVai8RKvG_6mAT5RvLUbeALSmASKoWxkfcD7r80Xymigbxlg2sXLFn1CyhaBhJGqE-cVi4rp3BdRK2dcYC_2LbIjSx2RAKjA4q23aW7Fmdd8BSrytySQKuiubSfIe3iqrT14w6iSvATz7/s1600/DSC_0698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVai8RKvG_6mAT5RvLUbeALSmASKoWxkfcD7r80Xymigbxlg2sXLFn1CyhaBhJGqE-cVi4rp3BdRK2dcYC_2LbIjSx2RAKjA4q23aW7Fmdd8BSrytySQKuiubSfIe3iqrT14w6iSvATz7/s640/DSC_0698.JPG" width="428" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Going from the green fairy to the elder fairy, the owner Fabien showed us one of his secret finds... the kryptonite! Crystals of licorice roots providing this long lasting sweetness in your mouth... Yes! He added it in my drink along with grapefruit juice and pastis. The finishing touch of warm milk again triggered my taste buds! Just gotta love these contrasting temperatures!</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Le Lab not only creates those incredible cocktails but its philosophy is just plainly awesome. They simply want to offer a place where discussion is possible in a reasonable sound level. They want customers to discover the taste of each alcohol by enhancing it with other ingredients, not hiding it. They will make the cocktail again and again until they find it acceptable for themselves (they will keep trying the cocktail along the making to make sure it is made well!). They will share with each other discoveries, learning and inventions. They are open to accept any ingredient as a challenge for the next drink they need to make (I am so bringing them exotic fruits next time I go!)</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">Seriously. If you haven't been yet, it is about time that you go. My case is rested.</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">- Great thanks to Stephane from the blog <a href="http://www.avosmoleculescuisinez.com/" target="_blank">A Vos Molecules, Cuisinez </a>for the flawless pictures and for tasting and commenting these cocktails with me! Check out what he has to say about Le Lab's drinks <a href="http://chroniquescomestibles.blogspot.com/2011/12/le-lab-comptoir-cocktails.html" target="_blank">here</a>!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.urbanspoon.com/r/67/1538620/restaurant/Lafontaine-Park/Le-Lab-Montreal"><img alt="Le Lab on Urbanspoon" src="http://www.urbanspoon.com/b/link/1538620/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-4340141816199788352011-12-14T11:19:00.000-08:002012-02-09T17:22:36.296-08:00Café Titanic - Nope, no Leo in this one ;)<div class="separator" style="clear: both; text-align: justify;"></div>My heart will go on... oh and how Café Titanic makes my heart goes on and on and on!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QCxfV670LCkTeHfmuMsDmLu1UL0UgN5IY-dkWvrwKB8btTPW4Xio3Q0YMuEV7vWvaeU1xjn8E8DzxBFwvQGPlNS7GU4thbwKAxx_NNNpKdziWZ9uV699GDUdYyGkRzYROLjabvdtCrpP/s1600/293542_302491006432799_173955339286367_1442665_118518233_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QCxfV670LCkTeHfmuMsDmLu1UL0UgN5IY-dkWvrwKB8btTPW4Xio3Q0YMuEV7vWvaeU1xjn8E8DzxBFwvQGPlNS7GU4thbwKAxx_NNNpKdziWZ9uV699GDUdYyGkRzYROLjabvdtCrpP/s640/293542_302491006432799_173955339286367_1442665_118518233_n.jpg" width="640" /></a><br />
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I am not a fan of sandwiches to tell you the truth... I feel that I can easily make them at home and I am never fully satisfied with one. If you gave me a menu, sandwiches will be the last thing I go for. It used to remind me of my lunches in high school or during camp days when I was in elementary. Bah.<br />
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Maybe the fact that I was not open to try sandwiches in restaurants made me miss out a lot on them. This is why I decided to put my judgments aside and go for it... and not for every sandwich, no no no. I am going for the ones that 'En Route' and various guides are rating as the best in Montreal. <br />
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First, don't expect any fancy white cloth restaurants. Yes it is in the old port but hey, it does serve sandwiches after all ;) Established back in 1989, Café Titanic is hidden in a semi-basement on St-Pierre street. The decor is laid back and clean. Hardwood floors and walls made of brick just gives the restaurant this warm and cozy feeling.<br />
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You first take whatever you need in terms of cutlery, napkins, drinks and you wait in line cafeteria-style and choose what tempts you the most. Sandwiches and plates of vegetables and appetizers are strategically placed so you can reach out and grab one or you can order an item from their daily menu written on their blackboard. Make sure you have cash on yourself!<br />
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And when I was saw it, I knew it was THE one! Yes! Imposing itself on the counter, this sandwich was the one that was going to make me change my mind on their kind. BOUM! Sooo pretty, soooo humongous, soooo yummy!!!<br />
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And to feel less guilty of eating this huge sandwich, I also took a side of collards with sprinkle of parm and bacon. Slightly warm, the touch of bitterness of the green was pleasant along with bits here and there of the seasoning.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsvrIH08kluNY2CaGcnsXVmacs3CZ0fIwVyGDNsyk0mjhBSR8e8rcL6MwSV3GNugK8Z-yi2Te4rSKK8MqVEjZiVSs4XfZUYm_X_50Bpiqj3vGmhk7lMt1xAV5pObvO2pqYHSAa0LPWXCX/s1600/306339_302491443099422_173955339286367_1442673_481302211_n.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsvrIH08kluNY2CaGcnsXVmacs3CZ0fIwVyGDNsyk0mjhBSR8e8rcL6MwSV3GNugK8Z-yi2Te4rSKK8MqVEjZiVSs4XfZUYm_X_50Bpiqj3vGmhk7lMt1xAV5pObvO2pqYHSAa0LPWXCX/s640/306339_302491443099422_173955339286367_1442673_481302211_n.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcEyIcj4AOw8l8_A1eSdlEda5MopE-VJvhbabdE4V0qK-6rRiUN7_IFQSCna6NaWFH22E_8klx5KnNG1tV3GmURBnAkBIrRV-lBIhfL9rKZOJfbnG7uIf_wgbtJD5ON0NN75aguP5PgfZ/s1600/298230_302491369766096_173955339286367_1442672_1980157561_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcEyIcj4AOw8l8_A1eSdlEda5MopE-VJvhbabdE4V0qK-6rRiUN7_IFQSCna6NaWFH22E_8klx5KnNG1tV3GmURBnAkBIrRV-lBIhfL9rKZOJfbnG7uIf_wgbtJD5ON0NN75aguP5PgfZ/s640/298230_302491369766096_173955339286367_1442672_1980157561_n.jpg" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>The sandwich was indeed quite amazing. Between a ciabatta bun was a disproportioned piece of breaded chicken cutlet along with roasted bell peppers. Crunchy and well balanced with the roasted vegetables! They also provided an aioli sauce to enhance the flavor of the whole. Seriously, the sauce stole the thunder to the dish! it was incredibly creamy and oh so garlicky! Mmmmmm.... But beware, the portion is very very big. <br />
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We sat on long wooden tables where we could easily reach for self-serve glasses and big bottles of water. Lights were hanging low so be careful if you are tall :) And i was happy to discover that there was wi-fi! Great for entertaining yourself while eating alone during lunch! (yes, I can be a loner sometimes, what do you want?) I absolutely love the concept, the staff and the food of course!<br />
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So yes, I am glad i gave a second chance for sandwiches to redeem what they deserve! I will definitely go back to Leo's boat for a quick and satisfying bite among handsome suited professionals! Always great to combine eye candy and good eats ;)<br />
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<a href="http://www.urbanspoon.com/r/67/723217/restaurant/Montreal/Old-Montr-al/Titanic-Montreal"><img alt="Titanic on Urbanspoon" src="http://www.urbanspoon.com/b/link/723217/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com1tag:blogger.com,1999:blog-7826086271381774615.post-1099337296301272792011-11-24T10:42:00.001-08:002012-03-14T12:57:50.379-07:00David's Tea: Coups de coeur!<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI45C-kPD9sfYKpD2nIBBp2q7Jlc6CX6ZtGbziDJhtqluk_98z1WmVxC20aJQ-yY1gfG_eEK7Mkrng6XOQl3SdbF84SfI-79pGvfwBvLk0M4QW5o92XzYeLYgHWZOhOyYFHvqJ1jA7DlxJ/s1600/IMG_8466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI45C-kPD9sfYKpD2nIBBp2q7Jlc6CX6ZtGbziDJhtqluk_98z1WmVxC20aJQ-yY1gfG_eEK7Mkrng6XOQl3SdbF84SfI-79pGvfwBvLk0M4QW5o92XzYeLYgHWZOhOyYFHvqJ1jA7DlxJ/s640/IMG_8466.JPG" width="640" /></a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">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!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><a name='more'></a></span><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Il est inévitable que je devienne une fan de David's Tea. Fondé en 2008 à Montréal mais première boutique ouverte à Toronto, David (le fondateur, duh!) voulait apporter un peu de plaisir et de créativité à ses sessions de thé. Une version plus abordable et définitivement plus divertissante que Kusmi.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Ce que j'aime le plus, c'est le service exceptionel à chaque fois que je visite n'importe quel de leurs succursales. Qu'importe l'acchalandage, les employés prennent leur thé pour nous faire sentir toutes les variétés qu'on veut tout en nous une procurant une description détaillée de chaque!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">J'avais besoin de faire mes emplettes aujourd'hui puisque j'ai épuisé deux de mes thés préférés: Le Pu'erh au Café et le Oolong au lait de Quangzhou.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTPmsAnEYxd2LiRsJ72NN27PpKDOUtSE5M_Dl44LLqdPIdBOUd5J3hIDGI2zjaEc4tE5PqfFMqMuq3q-jg3TADrjgV-v3ifA8WCIyf9xii6YXbKFI-pBShsZX3ZM2VuNGE4b2M-d2gBEK/s1600/IMG_8461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTPmsAnEYxd2LiRsJ72NN27PpKDOUtSE5M_Dl44LLqdPIdBOUd5J3hIDGI2zjaEc4tE5PqfFMqMuq3q-jg3TADrjgV-v3ifA8WCIyf9xii6YXbKFI-pBShsZX3ZM2VuNGE4b2M-d2gBEK/s640/IMG_8461.JPG" width="423" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Le Pu'erh au café proposé par David's Tea est le compromis parfait pour l'indécis qui ne peut choisir s'il veut un café ou un thé le matin! La profondeur et la légère amertume des graines de café combinées avec ce thé vieilli résultent en un marriage par excellence! Et l'ajout de chocolat, de caramel et d'amande ne font qu'accentuer les notes riches et caramélisées! Un coup de coeur assuré!</div><br />
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</div><div class="separator" style="clear: both; text-align: justify;">Le oolong au lait de Quangzhou est un favori des employés de David's Tea. Son prix est des plus élevés (9$ le 25g) dû à la rareté de ses feuilles. Selon leurs explications, la saveur laitière et la richesse crémeuse de ce thé sont créées par les variations de températures extrêmes dans les montagnes. La diminution drastique au thermomètre confère une sève plus épaisse aux arômes de crème. C'est intriguant comme tout! En effet, une fois infusé, on aurait dit que du lait a été rajouté dans le thé. Le fini est soyeux en bouche et l'avantage du oolong, tu peux le réinfuser plus d'une fois!</div><br />
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Je me suis laissée emporté par la collection d'hiver! Ils offrent cinq différents thés de 25g chaque. J'ai été vendue la seconde que j'ai sentie les échantillons! Tous aussi riches les uns que les autres, je vous garantis que ces thés réchaufferont vos soirées les plus frileuses!<br />
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</div><div class="separator" style="clear: both; text-align: justify;">Finalement, j'ai trouvé David's Tea absolument ingénieux d'avoir pensé à cet idée! Ils ont crée un calendrier de l'Avent... avec du thé!!! Sous le casier de chacune des journées avant Noël se cache un thé mystère! C'est excitant pas à peu près... Alors pour mes amis et amies me cherchant un cadeau de Noël... vous savez où allez ;)</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><img alt="24 Days of Tea" height="221" src="http://www.davidstea.com/media/catalog/product/cache/1/product_background_image/9df78eab33525d08d6e5fb8d27136e95/a/d/advent_calendar_en.png" width="640" /></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com4tag:blogger.com,1999:blog-7826086271381774615.post-15367519490673354022011-11-19T20:42:00.001-08:002012-03-14T13:04:36.898-07:00You can make your life sweeter!!! Let's flavor trip with miracle berry!<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span> <span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">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 </span><i style="font-family: Georgia, "Times New Roman", serif;">Flavor Tripping Party</i><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">... 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!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEEb6Qf8iSwoL6OqPj0BYs_0DdQvtWdIoQQRFy1TJliDxiZtRoEF1O1alWtkVs33mlnXnCAqBPaWNzJCg2Pl9NCrPwcPUEij7Z21aGhZiirH8XaCwQUv4WCZ9pGLn5jM9MrSwj0WMfx5I/s1600/IMG_8412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEEb6Qf8iSwoL6OqPj0BYs_0DdQvtWdIoQQRFy1TJliDxiZtRoEF1O1alWtkVs33mlnXnCAqBPaWNzJCg2Pl9NCrPwcPUEij7Z21aGhZiirH8XaCwQUv4WCZ9pGLn5jM9MrSwj0WMfx5I/s640/IMG_8412.JPG" width="640" /></a></div><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: justify;"><span class="Apple-style-span" style="background-color: #f3f3f3; font-family: "Droid Sans", Arial, Verdana, sans-serif; font-size: 9px; line-height: 15px;">Photo Credits: Andy Long Hoang (www.aaaandy.blogspot.com, http://www.andylonghoang.com/) and www.braisedandconfused.com</span></td></tr>
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</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">First, I will like to thank kindly Jen from the awesome <i><a href="http://braisedandconfused.com/" target="_blank">Braised And Confused</a> blog </i>for extending out this invitation to me! Flavor Tripping parties are growing across the US regrouping curious and adventurous peeps seeking surprising and crazy sensations with food! Specifically, with this mysterious berry... the Miracle Berry... or to be more scientific the <i style="background-color: white; line-height: 19px;"><b>Synsepalum dulcificum.</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="line-height: 18px;"><b><i><br />
</i></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="line-height: 18px;">Now, what is it? This berry originates from West Africa and has been discovered in the 18th century. The pulp of this seeded red berry was originally intended to sweeten palm wine. It could also be used to mask the sour flavor of expired corn bread. In the 1970s, as the miracle berry was being discovered slowly by New Yorkers, excitement and curiosity was growing around the mysterious benefits of this fruit! The food industries started exploring the use of this berry in sweet foods that will be appropriate for diabetes patients without leaving any after taste. It was indeed a miracle to their eyes! However, the FDA banned it to use it as sweetener and classified it as a food additive <a href="http://news.bbc.co.uk/2/hi/7367548.stm" target="_blank">(1)</a>. Ever since, the miracle berry is commonly used as mentioned above for flavor tripping parties <a href="http://flavortripping.wordpress.com/" target="_blank">(2)</a>.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="line-height: 18px;">How? Numerous research have been done on this fruit but the information is scarce on the internet. Basically, the magic behind the fruit is the glycoprotein: miraculin. Its activity is prohibited by low pH (high acidity) ie. in the presence of sour food, your taste buds perceives it as sweet. It is said to bind to the sweet taste buds and change its shape when it captures acidic food. The magic effect do not work on salt and bitter taste nor under heated conditions as it goes under denaturation (protein changes shape thus altering its properties) <a href="http://www.jbc.org/content/263/23/11536.full.pdf+html" target="_blank">(3)</a>.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="line-height: 18px;">Enough theory, let's go for the fun part! We were told to bring any food that we might think it will be interesting to experience with. I invited my loyal food companion, <a href="http://avosmoleculescuisinez.blogspot.com/" target="_blank">À vos molécules et cuisinez</a>'s author Stéphane which has a strong background in food chemistry and is more than curious about this kind of stuff. He suggested that we go along and try with different kind of acid: malic (apples), lactic (yogurt and goat cheese), acetic (vinegar, pickled food). Flavor tripping party websites also suggest Guiness beer and tabasco sauce. They should taste like chocolate milk and donut glaze respectively... we'll see about that!</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
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<tr><td class="tr-caption" style="font-size: 13px;"><span class="Apple-style-span" style="background-color: #f3f3f3; font-family: "Droid Sans", Arial, Verdana, sans-serif; font-size: 10px; line-height: 16px;">Photo Credits: Andy Long Hoang (www.aaaandy.blogspot.com, http://www.andylonghoang.com/) and www.braisedandconfused.com</span></td></tr>
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</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="line-height: 18px;">The fruit comes in different forms: as the fruit itself (frozen to keep its freshness through the transportation), in granules or in tablets. For the <a href="http://braisedandconfused.com/2011/11/flavor-trip-x-braised-and-confused/" target="_blank">Braised and Confused Flavor Trip X event</a>, we were offered both the fruit and the tablet to fully experience its effect. For the fruit, it is important to coat fully the tongue with the pulp for 2 minutes. Each individual reacts differently and the magic should last around 30 minutes. </span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
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<tr><td style="text-align: center;"><img height="426" src="http://braisedandconfused.com/wp-content/uploads/2011/11/6343364364_86e49dc3fb_b.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="background-color: #f3f3f3; font-family: "Droid Sans", Arial, Verdana, sans-serif; font-size: 11px; line-height: 17px;">Photo Credits: Andy Long Hoang (www.aaaandy.blogspot.com, http://www.andylonghoang.com/) and www.braisedandconfused.com</span></td></tr>
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">The berry tasted a little bit like a bland cranberry. The seed was relatively large thus not leaving too much pulp to play with... Boris from <a href="http://thegluttoners.com/" target="_blank">The Gluttoners</a> were on the same boat as us. The effect was clearly not that noticeable with the fruit. Maybe I didn't do it right. Stéphane did feel his tongue a little numb after a few minutes and it seemed to work for him... Biting into a lemon still made my face pucker... Brrr!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">However, the tablet was a whole different story! By letting it dissolve completely on the tongue, the effect is pretty instantaneous. The effect is longer lasting (around 1 hour). It gave the impression that the citrus fruits were injected with sugar! The lime really tasted like lemonade! The grapefruit was supersweet with its bitterness only coming in at the very end. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Now with the real stuff. TABASCO. Some <a href="http://www.nytimes.com/2008/05/28/dining/28flavor.html" target="_blank">videos</a> claimed that pouring tabasco sauce in the mouth of one will leave this latter flabbergasted because it will taste nothing like the hot sauce... but more like doughnut glaze! Sceptic, I tried pouring some hot sauce in balsamic vinegar instead. Hum hum. Yes, it was less acidic but I can strongly confirm that it was still hot and the balsamic did kept some of its characteristic taste. It was bearable to drink but I wouldn't make it my daily substitution for tea. And Steph did found that the Guinness really tasted like carbonated chocolate milk. The miracle berry had the capacity to hinder the ethanol aftertaste letting some of its more pleasing notes prevail. The plain yogurt had a vanilla flavor. Olives still tasted very salty. Cranberries still had the bitterness to it without as much acidity.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Conclusion? Flavor tripping is an awesome concept! However, all of the articles going around on it are overestimating the power of the berry. Chemistry wise and now because of my own experience, the miracle berry only works on acidic items. Not on salty nor bitter foods. There is a certain effect of group reaction and psychology/mind playing behind all the hype. Moreover, although it does alter the taste of sour foods, it doesn't erase its effect on the digestive system... if you know what I mean. Loads of acidic food = tummy not so happy.</span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">I am definitely keen to participate in other flavor tripping parties. Just watching the reactions of people is totally worth it. Big thanks to Jen from <a href="http://braisedandconfused.com/" target="_blank">Braised and Confused</a>! And I had the pleasure of meeting Emilie from <a href="http://bouchepleine.wordpress.com/" target="_blank">La Bouche Pleine</a> and Boris from The <a href="http://thegluttoners.com/" target="_blank">Gluttoners</a>. And of course, thank you Steph from <a href="http://avosmoleculescuisinez.blogspot.com/" target="_blank">À vos molécules et cuisinez!</a> for coming to this adventure with me! Go check out their blogs!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Photo credits: Alex Chinien, www.braisedandconfused.com </td></tr>
</tbody></table>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com4tag:blogger.com,1999:blog-7826086271381774615.post-8911428442788743742011-11-18T20:39:00.002-08:002012-03-14T13:06:08.478-07:00Cacao 70 - destination to warm your heart<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"></span><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif; margin-left: 1em; margin-right: 1em;"> <img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUynLmciNNb9Vxanv-gnkib1UxuAlDt8KSw4f9-UnKfRu4uUsKrOvMTmhmE80YyQQ5r7Oq4lgD-aM79PVWBepkh7-c3uCBI0IbkarDBerCBxoVsOJdY0YsZvItD0e3I1_eHP2OIaSnFV8x/s640/IMG_8398.JPG" width="423" /></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">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?</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">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!</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Cacao 70 that is!</span></div><a name='more'></a><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCbGhc-r8hdCYrPcN9d9wKK_hcmiyVBGsQWHH-fXw5esmtFM7E73gWlla-hj3ju_P7Uzg_O19Q2idODOJn0ACQqS2v6iIISsMkIx3QbMhuHqeqT9zsWhNxug0mxiuGwphj8pHm9iTDyAM/s1600/IMG_8392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCbGhc-r8hdCYrPcN9d9wKK_hcmiyVBGsQWHH-fXw5esmtFM7E73gWlla-hj3ju_P7Uzg_O19Q2idODOJn0ACQqS2v6iIISsMkIx3QbMhuHqeqT9zsWhNxug0mxiuGwphj8pHm9iTDyAM/s640/IMG_8392.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Located on Ste-Catherine, near Atwater, Cacao 70 offers a cocoa bar of over 30 different varieties of cocoa! Ranging from the super bitter 100%<i>Grand Caraque </i> to the silky 29.2% Blanc satin, everyone can find a choice that suits their mood! </span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">As we head into the restaurant, we are charmed by its warm decor and the comforting smell of hot chocolate. We are welcomed with a tasting of their Special House made dark, semi-sweet and milk cocoa base. I was surprised by how liquid the consistency of the base was. You'll understand later why.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">At a first glance, the <a href="http://cacao70.ca/menueng.pdf" target="_blank">cocoa bar menu</a> can be overwhelming. Everything looks yummy with elaborate description. Chocolate, as coffee, have complex flavor compounds which are developed with the magic of fermentation and roasting. Other factors influencing the subtle nuances from one variety to another may include the type of cocoa bean, the region from which it is harvested as well the parameters of processing. The <a href="http://www.allchocolate.com/" target="_blank">All Chocolate</a> website provides an awesome wheel showcasing clearly the notes that can be detected by cocoa.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
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<tr><td style="text-align: center;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><img alt="Flavor Notes Pie-chart" height="640" src="http://www.allchocolate.com/images/enjoying/2.1.4-Subhead1-Chart.gif" style="margin-left: auto; margin-right: auto;" width="638" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><span class="Apple-style-span" style="color: #783f04;">Credit: </span><a href="http://www.allchocolate.com/enjoying/intro_to_chocolate/chocolate_notes.aspx">http://www.allchocolate.com/enjoying/intro_to_chocolate/chocolate_notes.aspx</a><span class="Apple-style-span" style="color: #783f04;"> </span></span></td></tr>
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<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">However, if you are chocolate 'debutante' like me, you might have some trouble detecting these subtle differences. Luckily, the staff from Cacao 70 are knowledgeable and courteous enough to explain each type and even offers you to taste the chocolate itself! Once you have made your choice, you have to choose the house made cocoa base. Again, you can seek help from your waitress if you are confused!</span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvUd0F2pb6q_rVnSVJ6GJUAZ9mUHaEbU1UJ12Ucf5P4R9BzpEPhz92pfRVFnhTuzlVbB581W4mxl5d4cyANyvi16verCaZIuPHwkQ1MtHyc2Um41PC_AL7E1PWZuMK7n4NiCq9XomVUZL/s1600/IMG_8394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvUd0F2pb6q_rVnSVJ6GJUAZ9mUHaEbU1UJ12Ucf5P4R9BzpEPhz92pfRVFnhTuzlVbB581W4mxl5d4cyANyvi16verCaZIuPHwkQ1MtHyc2Um41PC_AL7E1PWZuMK7n4NiCq9XomVUZL/s640/IMG_8394.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">My attention was drawn to the 66% Mexico which was characterized by woody and smoky notes, almost revealing an after taste of tobacco. The chocolate has a slight acidic taste and really does leave your tongue with a hint of smokiness.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I absolutely adore how the hot cocoa is served. They used a cognac glass in which they dip the rim in our respective cocoa. They also melt our selected cocoa at the bottom of the glass and present it to us along with our choice of cocoa base. This is why it was so liquid! We have to use it to dilute to our desired consistency our hot cocoa. Thus, you can have it as onctuous as you want! Very brilliant!</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">The hot cocoa was smooth and rich. The chocolate covers every single taste bud on your tongue creating pure joy. Friendly tip: they do give a huge portion and unless you haven't eaten in days, I suggest that you consider it as a dessert itself. It is very satisfying on the tummy.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">And of course, we were not reasonable, as always. We were way too tempted by the chocolate pizza! And boy oh boy was it oh so good! I was seriously impressed. We went ahead with the classical chocolate and hazelnut choice. The dough was hot and crispy. The melted dark and white chocolate not only made a lovely presentation but its warmth and velveety finish was perfect. The finely chopped hazelnut added lots of crunch and gosh! Mmmmmmmm.... </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
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<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Cacao 70 also offers goodies to take home or to buy as gift! Genius! You can make your own yummy hot cocoa at home to share with your loved ones... or not! </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5_0ga0dmlNybTfUDsR4pminMdxB8-VV-b8h-U3MOvU5_XSBiD5V5zTkihXwY1UXmvMg75BdDOZyPy_cwgIfXRNLblePErUTqaL_tnuhUyx33OZffW0AXa0UPNHDCNi8wpYdIoGb1fG0p/s1600/IMG_8395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5_0ga0dmlNybTfUDsR4pminMdxB8-VV-b8h-U3MOvU5_XSBiD5V5zTkihXwY1UXmvMg75BdDOZyPy_cwgIfXRNLblePErUTqaL_tnuhUyx33OZffW0AXa0UPNHDCNi8wpYdIoGb1fG0p/s640/IMG_8395.JPG" width="423" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
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</span></div><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> <a href="http://www.urbanspoon.com/r/67/1626125/restaurant/Downtown/Cacao-70-Montreal"><img alt="Cacao 70 on Urbanspoon" src="http://www.urbanspoon.com/b/link/1626125/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></span></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-85311039491939312572011-11-05T20:51:00.001-07:002012-03-14T13:07:25.188-07:005 à 7 dans un pub japonais? Hell yeah!<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggecuZJ9g41vMJvTuWF1TrMVRoCEF6Z872kyz5fbnl4Kp5y7IHUfq7JZgWzuEV_AVhNZXKi0goWyNoenA8xstIRQY5QV3NcoqhVGyiO_sXWnXT7YKc67NC0zV9y5BeOwTmDcDDOEFziuxh/s1600/046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggecuZJ9g41vMJvTuWF1TrMVRoCEF6Z872kyz5fbnl4Kp5y7IHUfq7JZgWzuEV_AVhNZXKi0goWyNoenA8xstIRQY5QV3NcoqhVGyiO_sXWnXT7YKc67NC0zV9y5BeOwTmDcDDOEFziuxh/s640/046.JPG" width="480" /></a></div><br />
Montréal commence définitivement à s'armer de multiples bars japonais ou encore isakayas. Tel qu'expliqué dans mon article de <a href="http://www.thesassyfoodophile.com/2011/06/all-fuss-around-kazuuuuuuuu.html">Kazu</a>, les isakayas sont des destinations au Japon dans lesquels on prend une bière, du sake ou les deux combinés ensemble dans un <a href="http://www.1001cocktails.com/cocktails/4703/recette-cocktail-sake-bomb.html">sake bomb</a>, le tout accompagné de petit plats à partager.</div><br />
<div style="text-align: justify;">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!</div><a name='more'></a><br />
<div style="text-align: justify;">Première remarque: il y a définitivement beaucoup d'espace et l'ambiance de fête est ressentie dès que nous rentrons dans le pub. Des longues tables de bois au milieu de la salle accompagnés de banc font de ce restaurant une adresse de choix pour célébrer des anniversaires. Surtout lorsque des sake bombs sont en jeu! J'adore ce drink. Sur une bière, on doit poser deux baguettes. Sur ces dernières, on y dépose un shooter de sake. En frappant à poings fermés sur la table, le shooter tombe dans le verre et gloup gloup gloup!</div><br />
<div style="text-align: justify;">Les murs sont également tapissés de dessins à la craie, autant des mots de bienvenue des proprios que des spéciaux que des petits mots d'amour de clients! J'adore tellement l'ambiance de la place! Conviviale, relaxe et joviale!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibX2POaP127khwdqbDxr1BHnyw_HrBJTLYYXuKQbX8fVG5wbuApXupyFzCalCd9d3ASJJ9fLVOCUNidJTCBjxbVFwDR96pY5LdHZk94uSF6gYTfGxsd2gvJPFMIedFEqXvYjvBisedxkoU/s1600/044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibX2POaP127khwdqbDxr1BHnyw_HrBJTLYYXuKQbX8fVG5wbuApXupyFzCalCd9d3ASJJ9fLVOCUNidJTCBjxbVFwDR96pY5LdHZk94uSF6gYTfGxsd2gvJPFMIedFEqXvYjvBisedxkoU/s640/044.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Les serveurs nous accueillent en nous criant haut et fort 'Irasshaimase!' en guise de bienvenue. La sélection de sake autant chaud que froid est impressionante! Le Asahi est de mise et le serveur nous a conseillé de tenter notre coup avec un saké froid puisque le goût est beaucoup présent. Alors nous y allons avec un choix de base: Hakutsuru Superior Sake Junmai ginjo. Servi dans un verre de shooter préalablement refroidi, le sake est léger et fruité avec une légère acidité. Ce type de sake doit avoir au moins 60% des ses grains de riz poli laissant le riz avec quasi juste le coeur pure d'amidon.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6qPTVCfKUnvcmbfpW2Bn6D6hWBaAPaUqghOMmQcNRxCgaYk_relctiaehDpO_xfFMe41I4A0aTO-GzMrJ5DpXLqH9NrMBaJiEBYOzPQLV2_hG8EicIlMhotA_afJT5pt_gYfXhTlvyU9/s1600/045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6qPTVCfKUnvcmbfpW2Bn6D6hWBaAPaUqghOMmQcNRxCgaYk_relctiaehDpO_xfFMe41I4A0aTO-GzMrJ5DpXLqH9NrMBaJiEBYOzPQLV2_hG8EicIlMhotA_afJT5pt_gYfXhTlvyU9/s640/045.JPG" width="480" /></a></div><br />
<strong><u>Tayokayi </u></strong><br />
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Des boulettes de pâte mélangées avec de la pieuvre grillée le tout cuit dans un gril spécial. La fabrication de ces boulettes est tout un art! Regardez ce <a href="http://www.youtube.com/watch?v=fRiHfS8Z65Y">vidéo</a>! Ce plat est typique de ce qu'on peut retrouver dans les rues du Japon servi sur le go. Et Imadake le sert avec leur mayonnaise, la sauce sucrée Tonkatsu (version japonaise du Worcestershire), des flocons d'algues et de bonito. Le bonito est une préparation de poisson séchée, fermentée et fumée. Les copeaux sont extrêmement minces et procurent tellement de caractère au plat! C'est fou! Le côté fumé et salé du bonito viennent complémenter à la perfection ces petites boules parfaitement exécutées! Onctueux avec une résistance de la poulpe, extérieur croustillant à souhait, ces takoyaki vont convertir n'importe quel Montréalais à la culture gourmande japonaise!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggecuZJ9g41vMJvTuWF1TrMVRoCEF6Z872kyz5fbnl4Kp5y7IHUfq7JZgWzuEV_AVhNZXKi0goWyNoenA8xstIRQY5QV3NcoqhVGyiO_sXWnXT7YKc67NC0zV9y5BeOwTmDcDDOEFziuxh/s1600/046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggecuZJ9g41vMJvTuWF1TrMVRoCEF6Z872kyz5fbnl4Kp5y7IHUfq7JZgWzuEV_AVhNZXKi0goWyNoenA8xstIRQY5QV3NcoqhVGyiO_sXWnXT7YKc67NC0zV9y5BeOwTmDcDDOEFziuxh/s640/046.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><u>Ramen - Imadake accompagnés de gyozas au porc</u></strong></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Le ramen est peut-être davantage connu sous la forme de ces sachets avec une teneur de sodium ridiculement élevée mais que nous aimons tant manger cru lors de notre jeunesse (bref, moi en tout cas!). Par contre, dans ce cas-ci, le ramen est formé et tiré avec amour à la main conférant un 'al dente japonais' résistant légèrement sous la dent. Le bouillon qui nous a été conseillé était au miso. Malgré qu'il était vraiment mais vraiment salé (quand même typique du miso après tout), le bouillon était savoureux lorsqu'accompagné par les algues, les pousses de bambous fermentées, les fèves de soja germées et le demi oeuf assaisonné. Le tout formait un mariage heureux dans la bouche! </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k6FYMmN7OE6YkTVJtp1yoXYqOIw57O38hMR2YPZ0NFSzOWFJIAHD1nQiP-OZMXN8o6idTWsfV5TeRwKFAH0ZpRjfy1CYrNxGWqA5bqMKNFOTEWdOp5lI86NLuHOZygTGiMosktNP8HLI/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k6FYMmN7OE6YkTVJtp1yoXYqOIw57O38hMR2YPZ0NFSzOWFJIAHD1nQiP-OZMXN8o6idTWsfV5TeRwKFAH0ZpRjfy1CYrNxGWqA5bqMKNFOTEWdOp5lI86NLuHOZygTGiMosktNP8HLI/s640/053.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Les gyozas ont étés poêlées pour donner une belle croûte dorée et croustillante. Garnis de porc et de chou, les gyozas étaient servies avec une sauce acidulée et piquante (je suspecte le yuzu). </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6M3mpWH9JfXGtKHW_F75mWsBxzJxnmM_CWsYzP5Ja1qIMmUEpIZ8x_wclPIWsJmzFCC608P_JoxOBsxxjTpOltBWoo7NU7i90UIm3699hlFt-ke2mF2Pxya1Qos95uf3ED7Tdeoe7w-kL/s1600/056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6M3mpWH9JfXGtKHW_F75mWsBxzJxnmM_CWsYzP5Ja1qIMmUEpIZ8x_wclPIWsJmzFCC608P_JoxOBsxxjTpOltBWoo7NU7i90UIm3699hlFt-ke2mF2Pxya1Qos95uf3ED7Tdeoe7w-kL/s640/056.JPG" width="640" /></a></div><br />
<strong><u>Langues de boeuf au miso</u></strong><br />
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Tranchées minces et marinées dans le miso, ces langues de boeufs sont bien caramélisées donnant quasi une impression de bonbons sur le bord de la viande. Imadake cuisine avec brio une viande qui n'est pas encore assez connue dans le monde occidental. Ils le parsement de ficelles de pomme de terres frites et de sésame et le tout servi sur de la laitue romaine. J'ai été bien contente de cetter dernière addition pour équilibrer le goût salé de la viande.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oda2GcEX6N1eo8O-iTYFR5YGh3pE6lhnZFtsKx-3WCDq-T6wHoss_cIsj18O0X-v_Cc88bIX-K33Qb73-y8RCG17CYinFoFF3hI5xDBRH5iCSv7gp0nG3P0JcAxjmsM5SzLTvkIxVQvT/s1600/057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oda2GcEX6N1eo8O-iTYFR5YGh3pE6lhnZFtsKx-3WCDq-T6wHoss_cIsj18O0X-v_Cc88bIX-K33Qb73-y8RCG17CYinFoFF3hI5xDBRH5iCSv7gp0nG3P0JcAxjmsM5SzLTvkIxVQvT/s640/057.JPG" width="640" /></a></div><br />
<strong><u>Okonomiyaki aux fruits de mer</u></strong><br />
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<div style="text-align: justify;">La seule comparaison que je peux faire de ce plat est avec celui du Kazu. Une omelette d'une bonne épaisseur remplie de fruits de mer et de chou, je vous conseille de le partager. C'est gros. Et ça remplit. Croyez-moi. Encore une fois, les garnitures tels le bonito, la mayo, la sauce tonkatsu, la poudre d'algue et du gingembre mariné et émincés viennent compléter à merveille le plat. Personnellement, je préfère de loin l'okonomiyaki d'Imadake. Le goût était davantage balancée et pas trop lourd dû à la proportion parfaite de la pâte, des fruits de mer et du chou. Malgré que j'étais pleine à craquer, il fallait que je finisse l'assiette...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvotTT4mIamaR8TZJB5tmIBJAnMxZi9GnTdCkpr_tUmjzduMKetTANRCkbxusciQ_vKu27HAP07dYPIMDRPhSZVdh8piFfxgn8kPx4-9OvJ9YR0dXRleG03aNTgmZDpp149_AyHLM9lKK3/s1600/059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvotTT4mIamaR8TZJB5tmIBJAnMxZi9GnTdCkpr_tUmjzduMKetTANRCkbxusciQ_vKu27HAP07dYPIMDRPhSZVdh8piFfxgn8kPx4-9OvJ9YR0dXRleG03aNTgmZDpp149_AyHLM9lKK3/s640/059.JPG" width="640" /></a></div><br />
<strong><u>Crème glacée Mochi</u></strong><br />
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<div style="text-align: justify;">Une conclusion heureuse... ah! La crème glacée mochi! En d'autres mots, un petite boule de glace enrobée d'une couche de pâte de riz et sapoudré d'une poudre blanche (pour empêcher que les boules soient collantes). La combinaison de texture moelleuse et collante de l'extérieur est juste phénoménale avec la glace bien froide et crémeuse. Nous avons essayé le traditional thé vert, qui était subtil avec une touche de crème, la vanille, très riche, le chocolat, et à la fraise (très artificiel comme saveur). C'était léger, amusant à manger avec leur cure-dent, absolument merveilleux!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kcEHvS-FgVbcWDi_uG0kESCKwFNJtnNv01fuY3SXUjm8XmmdgvGObLO-C7VCiK08mjvXezZ7Kjsr7v2S0DD4SNbXU3M1hTKHumaCJyEvsDrP-1TDTFO1np5vo-Nh4xpDMR_tPYFu-ZgV/s1600/062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kcEHvS-FgVbcWDi_uG0kESCKwFNJtnNv01fuY3SXUjm8XmmdgvGObLO-C7VCiK08mjvXezZ7Kjsr7v2S0DD4SNbXU3M1hTKHumaCJyEvsDrP-1TDTFO1np5vo-Nh4xpDMR_tPYFu-ZgV/s640/062.JPG" width="640" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;">Ce qui m'impressionne beaucoup des restaurants japonais est la qualité de leur service. Malgré que la salle était à craquer, le serveur prenait toujours son temps pour venir répondre à mes questions et ce, avec le plus sincère des sourire. Et même si une ligne significative commençait à se former à la fin de notre repas, nous nous sommes jamais senties pressées d'aucune façon de partir. Le menu est facile à lire avec des photos pour nous montrer un côté visuel à ces noms qui nous sont étrangers. Et les bonbons au litchi qu'ils nous donnent à la fin! Miam!!! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mon prochain défi, je m'essaies à cuisiner ces takoyakis chez nous dans mon gadget de cake pops! À suivre...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.urbanspoon.com/r/67/1581250/restaurant/Downtown/Imadake-Montreal"><img alt="Imadake on Urbanspoon" src="http://www.urbanspoon.com/b/link/1581250/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-1992310944559487622011-11-05T17:43:00.001-07:002012-03-14T13:07:55.487-07:00Grocery Edition: New product - PC Rip and Dip Pizza<div class="separator" style="clear: both; text-align: center;"><strong><u>PC PEPPERONI RIP AND DIP PIZZA</u></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>''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. ''</em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSOtizZNHEI718KKJ5PdGudEZ9owd-ocrRPYuToyGBQeq_iObVUkAkM2qQKlHmlmuvNwy4CWRY9Dnv1HHBginCORoQeuPzoZOa9o7yyKKdBn7LQ2L92BiKffPQ1UJteL7gwfxywQzv1RJ/s1600/IMG_8377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-YTP-H8UW9DA0wGK-1TvvXnq5JTO7KpQCCuFByrIm6XMY0dY9Fk66S6kOi-BHKX0yOWLnwL7PbkDA70k6FX29r_rGZvQ-9Q0XO068LV6KlnaIUSsOdV2cEmKMKRAHRm8K0dFuyRpaNzP/s1600/IMG_8379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-YTP-H8UW9DA0wGK-1TvvXnq5JTO7KpQCCuFByrIm6XMY0dY9Fk66S6kOi-BHKX0yOWLnwL7PbkDA70k6FX29r_rGZvQ-9Q0XO068LV6KlnaIUSsOdV2cEmKMKRAHRm8K0dFuyRpaNzP/s640/IMG_8379.JPG" width="640" /></a></div><br />
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.<br />
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<img border="0" height="426" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSOtizZNHEI718KKJ5PdGudEZ9owd-ocrRPYuToyGBQeq_iObVUkAkM2qQKlHmlmuvNwy4CWRY9Dnv1HHBginCORoQeuPzoZOa9o7yyKKdBn7LQ2L92BiKffPQ1UJteL7gwfxywQzv1RJ/s640/IMG_8377.JPG" width="640" /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSEeuu7G9I9atL9dtKvqmvzKFj7BwkQjgF6GVWCC18TGl264Q5zCrZsxnsrv-HN-9Kqd6IDUGWY-1Fqk04gmlUkInDkk2NpoEjZN9Sl_3vUz7GfKkrrFdoSyeP4JI3cuG6nwTt4ViILh_/s1600/IMG_8378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSEeuu7G9I9atL9dtKvqmvzKFj7BwkQjgF6GVWCC18TGl264Q5zCrZsxnsrv-HN-9Kqd6IDUGWY-1Fqk04gmlUkInDkk2NpoEjZN9Sl_3vUz7GfKkrrFdoSyeP4JI3cuG6nwTt4ViILh_/s640/IMG_8378.JPG" width="640" /></a></div><div style="text-align: justify;">The directions are simple and straightforward. Within 16-19 minutes, you have your pizza ready! One thing for sure, you will have your proportion of carbs in. I will rename it more of a tear and dip bread than pizza. You can notice quite visibly on the picture of the actual product that there is not much cheese nor pepperoni. The toppings are limited due to the tearing apart, when you think of it, you can't really have the traditionnal peppers, mushrooms or olives... it will just fall everywhere and make a mess. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">But the bread is cooked perfectly, moist on the inside and crunchy on the outside. And it is fun to tear apart piece by piece and dip it in the sauce! Personnally, i made a dipping sauce myself as I find theirs to garlicky.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I think it will be a good appetizer to a group dinner but not necessarily have it as a main dish. They can definitely develop further on the sauces and maybe sweet varieties.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Price: 6.99$</div><div style="text-align: justify;">Time of prep: 16-19min</div><div style="text-align: justify;">Grocery in Qc: Loblaws, Provigo, Maxi & Cie</div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com3tag:blogger.com,1999:blog-7826086271381774615.post-47782334010659754082011-11-05T15:00:00.000-07:002011-11-19T21:36:53.730-08:00Grocery Special Edition<div style="text-align: justify;"></div><div style="text-align: justify;">Hi peeps!<br />
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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?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Thanks!</div>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com0tag:blogger.com,1999:blog-7826086271381774615.post-64913357403003367962011-10-14T21:49:00.001-07:002012-03-14T13:09:00.207-07:00How does a new product land on your grocerie's shelve?!?<div class="separator" style="clear: both; text-align: center;"></div><div style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCfEz5j6zyQugwO5dhYYt5KIpIEIdWb3u0kuzIrhrubsQ-tpcUjHItjEWq8CWG1jW2S2L4_pYWqrS5rVfGeX0VasxAevyPRzvkbzDZJbyBfVw0YfF7GENFKmGIMDQuhZdfbLFHcr34kra/s1600/3DImage_100603006_LR.jpg" /></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">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. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">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.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">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.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">So how does a new product land in your grocery? Here is how it all works:</span><br />
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<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndXdrVaY1p_wa9rgaPQcN_lwpAtiK2bgebIerxGuLfY24bM3_qnoYe9LVHJ9kO6TTgnavoynELa0g19KX0UUeyTrHAnso8hFfYGyY5wgDwHrz32XtMFP6t18fg2L2yPuLBgqxbiCKQhLi/s1600/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="276" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndXdrVaY1p_wa9rgaPQcN_lwpAtiK2bgebIerxGuLfY24bM3_qnoYe9LVHJ9kO6TTgnavoynELa0g19KX0UUeyTrHAnso8hFfYGyY5wgDwHrz32XtMFP6t18fg2L2yPuLBgqxbiCKQhLi/s640/Capture.JPG" width="640" /></span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1- The idea or the concept has to be first developed in order to come up with a new product. How? By observing what is in trend right now. South American? All Natural? Fast and easy meal?</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Also, observing the competition might give a clue in order to keep up with them! They developed a new snack size cheese? Well, we are going one step further and might think of a snack size cheese with added value such as probiotic or nutrients! A brainstorm of ideas is done by consumer insights, culinary research scientists and such. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">2- From the idea, the marketing team try to create a concept to attract the consumers. But first, which consumers do they want? Everyone? Kids? Moms? Teens? And there, what more can this product offer compared to the others in market? How should it be presented? The concept is developed and shown to some consumers to see what they think of it, are they interested? Will they buy it?</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">3 & 4 - The concept is given to the R&D folks (me!). We first need to see if it is possible or not to do it with our present equipment in the plant. If not, how much do we need to invest in order to achieve this? Then, depending on the request, we may need to reach out to different suppliers (flavors, packaging, equipment, etc) to start developing. If we are going with a new flavor, we may want to start working in smaller scale (benchtop or similar to your kitchen). If the the marketing is happy with it, we go up one notch and may go into a pilot plant (not as large as the actual plant but do produce more than the benchtop samples). Maybe we will go to consumer testing to see their overall liking and their purchase intent. Consumer testings may be done internally within the company or externally with potential customers. If they like it, awesome! Let's try it in the plant. The scaling up process is not as simple as it might look like. The product may not react the same when you play with it in the kitchen compared to all the parameters and variations in the plant. We have to troubleshoot and understand every single issue that may come up during a plant trial (moisture is too high, texture is too liquid, product is not reacting like it should be...). That is where our scientific background and knowledge of the process and product come in handy. Most R&D folks have a chemical engineering or food science background. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">5. Woot woot! The marketing and the consumers are satisfied with the product and the trials have been all successful! It is time to put it in the market! While we were working on the product, a whole team comprising of finance, graphics, regulatory, nutrition were doing parallel work to achieve optimal timing for the product to be on the shelves! The packaging part is also extremely important! It provides not only the visual appearance but also the protection and properties for the shelf life of a product! Product R&D and Packaging R&D have to work hand in hand to launch a strong product! One last trial in the plant is done to produce sales samples. These latter will be shown to the managers of your grocery. If they like it, they will include it in their shelves. And depending on how they think it will sale, they might choose to put it at the bottom where no one can really see it or at the eye level if they think it will be a hit! Once we have their go, we start producing like crazy to fill up the pipeline ie give enough products to fill the groceries of the countries!</span><br />
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<span style="font-family: Georgia;">What is being shown and explained here is very general. There a much more steps and work involved in the creation of a product!!! And it is also only a facet of our work as R&D. We also contribute to the maintenance of the brand, reformulations of the product and any troubleshooting of the process or final product just to name a few.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The development of a new product takes usually anywhere from 1 year to a few years depending on the complexity. Line extensions featuring new flavors of an existing product or change of format are the most simple. Developing a whole new product never made in the past and necessitating extensive research and trials can be complex and might required the help of experts and researchers specialized in a given area. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Typically, there are tens of thousands new products launched every year. However, not even a hundred remains on the shelves after one year. The competition is fierce. There is no mercy. Every company have to be creative while being realistic on what a consumer needs. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Here is a link to one of my favorite documentation of all time explaining all the facets of the food industry, look for 'Battle to Get on your Plate' :</span><br />
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<a href="http://www.cbc.ca/documentaries/greatfoodrevolution/"><span style="font-family: Georgia, "Times New Roman", serif;">http://www.cbc.ca/documentaries/greatfoodrevolution/</span></a><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">And I am proud to show you my first baby: A reformulated Cheez Whiz Tex Mex Jalapeno! Much more bolder and spicier than the old version. Perfect for your Mexican parties or even Hockey season with loads of beer! You can find it at your nearest grocery store :)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCfEz5j6zyQugwO5dhYYt5KIpIEIdWb3u0kuzIrhrubsQ-tpcUjHItjEWq8CWG1jW2S2L4_pYWqrS5rVfGeX0VasxAevyPRzvkbzDZJbyBfVw0YfF7GENFKmGIMDQuhZdfbLFHcr34kra/s1600/3DImage_100603006_LR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCfEz5j6zyQugwO5dhYYt5KIpIEIdWb3u0kuzIrhrubsQ-tpcUjHItjEWq8CWG1jW2S2L4_pYWqrS5rVfGeX0VasxAevyPRzvkbzDZJbyBfVw0YfF7GENFKmGIMDQuhZdfbLFHcr34kra/s1600/3DImage_100603006_LR.jpg" /></span></a></div><span style="font-family: Georgia, "Times New Roman", serif;">And no, your Cheez Whiz doesn't start out green and yes there is real cheese in it! And do you know how the idea of process cheese started? And how is it made? That, my friend will be in another post :)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Stay tuned!</span>The Sassy Foodophilehttp://www.blogger.com/profile/03935069457623340237noreply@blogger.com3tag:blogger.com,1999:blog-7826086271381774615.post-33739289150413027082011-10-14T20:22:00.001-07:002012-03-14T13:10:03.500-07:00Brunch at Le Cartet<div style="text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBBPpSzjkapQXoVrnFLT45quaINQhpMva0bGg1-pdNHhZWmIAxZFDz5S2QGKX7j-SAxb_rxzoNUPnMi3MNjvBGBxDkTAm3wneVfrkAs5EgtsyZqRuGrYYrzccV0nOI3lsFGI6UCjP2ZPG/s1600/IMG_7954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBBPpSzjkapQXoVrnFLT45quaINQhpMva0bGg1-pdNHhZWmIAxZFDz5S2QGKX7j-SAxb_rxzoNUPnMi3MNjvBGBxDkTAm3wneVfrkAs5EgtsyZqRuGrYYrzccV0nOI3lsFGI6UCjP2ZPG/s640/IMG_7954.JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">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! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">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.</div><a name='more'></a><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdY5yVpvyIQcYyLgKreMmDLT6bnwEcn-jRHHIWukm_pPeDbHt-Kr4tlSTMJZXsUWDh4kGPUQk_XPEK7bCj-TKRkstBtWaVO-aUg1smbKyh4DL8fgQb-p_Fx0VDHe6CqYkT2D7URrnRYBjM/s1600/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdY5yVpvyIQcYyLgKreMmDLT6bnwEcn-jRHHIWukm_pPeDbHt-Kr4tlSTMJZXsUWDh4kGPUQk_XPEK7bCj-TKRkstBtWaVO-aUg1smbKyh4DL8fgQb-p_Fx0VDHe6CqYkT2D7URrnRYBjM/s640/Capture.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NXeAtu4sDnX6vq026szQSGm1NeQHio3glVS3-hqjgW32eF9jizGIThc1nwt40m8-4Z_CU0mFQO-AldRNc2j9ISBjFu7f-g_UdKNoIfcB9CKELl3d2BQGamFf9CzWB3WA_3c6KqrI4f4j/s1600/IMG_7959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NXeAtu4sDnX6vq026szQSGm1NeQHio3glVS3-hqjgW32eF9jizGIThc1nwt40m8-4Z_CU0mFQO-AldRNc2j9ISBjFu7f-g_UdKNoIfcB9CKELl3d2BQGamFf9CzWB3WA_3c6KqrI4f4j/s640/IMG_7959.JPG" width="640" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Although Le Cartet does offer lunch, it is better known for its breakfast and weekend brunch! Their menu features fun and fresh items! Scrambled eggs with goat cheese, 'Portuguese Grilled Cheese' or banana and coconut toasts just to name a few. And the most surprising thing, they are mostly healthy but hey! they are also so yummy.... I don't know about you but healthy does not always rhyme with flavor and awesomeness in restaurants...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">There is also a featured Brunch of the day written on the blackboard which changes ever so frequently! For the brunch dishes, they serve it with 'amuse-bouche', an assortment of fresh fruits, a fresh orange juice and filtered coffee. If you feel like taking it up a notch, you can choose to go with a mimosa for a few extra bucks! Yes, alcohol is suitable at any time of the day ;) </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The tea I ordered came in the cutest package ever! It was an individual box in which the bag was hiding! Cuteness overload (and lots of packaging for nothing but oh well! you can't have it all heh?)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkwEmlcpy3itobDP3OkcxmV8qeOkVuaCxXfpFT0b-aLsU8n4x4eSWA66KEKcT3SUDe2D68k4vVKmd0NQvGsyr51IAfWsaW_nOaXRI1g0BZaYjaNMfi1xxUVpBwl7azz4xZOxY4uUMxt85/s1600/IMG_7947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkwEmlcpy3itobDP3OkcxmV8qeOkVuaCxXfpFT0b-aLsU8n4x4eSWA66KEKcT3SUDe2D68k4vVKmd0NQvGsyr51IAfWsaW_nOaXRI1g0BZaYjaNMfi1xxUVpBwl7azz4xZOxY4uUMxt85/s640/IMG_7947.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><u>Le Brunch Santé</u> -</strong> <em>ginger organic Granola with cashew nuts, yoghurt and </em><em>blueberries, poached eggs on mesclun salad and wholewheat </em><em>toasts, organic cheddar sticks with figs.</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I was really fearful of taking this one. Looked all too healthy for me but for my own good, I ignored against my own will the selection of the day (Squash rostis, poached eggs and hollandaise sauce.... miammmm) and decided to give it a chance!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And how surprised I was! The toast had a spread of pesto cream cheese and the perfectly cooked poached eggs were laying beautifully on it. The yoghourt was oh so creamy and mixed with the granola and berries made it an awesome and fulfilling dairy dessert. The ginger just added a subtle kick! And the dried fig was just the perfect marriage with the aged pungent cheddar. </div><div style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUhSGOcsyerLTTAHV2w3Qz85yFFSmK0J8N3zRA6PHXuWsASsnxPwxW-gB9yY7noAPw88p_mqblXHJUbeWFJTVJEESyhyphenhyphenMRu4SOp2AGXOGeEZOZaRCbBq_9zi4xSQ_auUhzPFj_ymMy3iH/s1600/IMG_7949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUhSGOcsyerLTTAHV2w3Qz85yFFSmK0J8N3zRA6PHXuWsASsnxPwxW-gB9yY7noAPw88p_mqblXHJUbeWFJTVJEESyhyphenhyphenMRu4SOp2AGXOGeEZOZaRCbBq_9zi4xSQ_auUhzPFj_ymMy3iH/s640/IMG_7949.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><u>Le Brunch Sucré </u></strong><em>- crepes with fruits sauce and citrus fruit zest, French toast with honey, hazelnut and raisins, served with blueberries, apple butter, ginger organic Granola with cashew nuts, yoghurt and blueberries.</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I don't usually go with sweet choices when brunching, I crave more for savoury. However, if i had to go to Le Cartet again, I may select Le Brunch Sucré. The crêpes were so thin yet exploding of flavors, the fruits sauce was not overly sweet and the quantity was well balanced. The provided whipped cream was so fluffy and light! The french toast was well caramelized and the apple butter definitely brought it to another level. Looooveee itttt!!!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBBPpSzjkapQXoVrnFLT45quaINQhpMva0bGg1-pdNHhZWmIAxZFDz5S2QGKX7j-SAxb_rxzoNUPnMi3MNjvBGBxDkTAm3wneVfrkAs5EgtsyZqRuGrYYrzccV0nOI3lsFGI6UCjP2ZPG/s1600/IMG_7954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBBPpSzjkapQXoVrnFLT45quaINQhpMva0bGg1-pdNHhZWmIAxZFDz5S2QGKX7j-SAxb_rxzoNUPnMi3MNjvBGBxDkTAm3wneVfrkAs5EgtsyZqRuGrYYrzccV0nOI3lsFGI6UCjP2ZPG/s640/IMG_7954.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I was just disappointed that we did not received the 'amuse bouche' as it was stated on the menu. I did not ask the waiter about it though, the portions were huge and we were pretty full.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And I also want to mention that there is only one toilet for women, and one for men. And the restaurant is almost always full. So do expect to wait a while if you have to go :S</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">We finally wandered in the boutique which offered really fun products! From prepared meals you can take home to truffle cream or fancy chocolate, you will be tempted to try everything out! Well... I was... but I am a compulsive buyer I have to admit...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So lesson of the day, do arrive early for the brunch or be ready to wait in line. And bring your reusable bag for some shopping after ;)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkb7U5GjO5k-Ak_si1iBpCyToCG4_5JIr_it2E9DHYEQU0zmUxkwvRx7qQC7H2keqKRjctp26101dMx14fYKd6DpU4zS3Kui1k8OIPOTDIukYr3zZRKgrF2Jq2kypd5CJNCLl5wqggCK8p/s1600/IMG_7955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkb7U5GjO5k-Ak_si1iBpCyToCG4_5JIr_it2E9DHYEQU0zmUxkwvRx7qQC7H2keqKRjctp26101dMx14fYKd6DpU4zS3Kui1k8OIPOTDIukYr3zZRKgrF2Jq2kypd5CJNCLl5wqggCK8p/s640/IMG_7955.JPG" width="640" /></a></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.urbanspoon.com/r/67/766881/restaurant/Old-Montr-al/Le-Cartet-Montreal"><img alt="Le Cartet on Urbanspoon" src="http://www.urbanspoon.com/b/link/766881/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBYBpS-eH7AJQbYug3JRZmZcUxANzb0P2AEhunpFb0e-Bcg_fPukHpIX32EpJDG6uaW5ja_mqr6ehe7_yw26jaT9249G-sHgM9lwefTHCXDLbVFXE9UovaFvw1Aay8VhL4Wk9UVPODXZK/s1600/IMG_7946.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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