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#1366 mongo_jones

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Posted 14 September 2018 - 12:06 AM

what does "reductionist" refer to?


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

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#1367 Adrian

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Posted 14 September 2018 - 12:12 AM

what does "reductionist" refer to?


ori’s term for old schoolish French cooking with reduction sauces.

I think you need to interpret what I'm saying in a reasonable way.


#1368 Orik

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Posted 14 September 2018 - 01:54 AM

I haven't been to candide but the chef seemed nice and thoughtful at least through the eleventh wine glass at lvp
sandwiches that are large and filling and do not contain tuna or prawns

#1369 joethefoodie

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Posted 14 September 2018 - 11:52 AM

I haven't been to candide but the chef seemed nice and thoughtful at least through the eleventh wine glass at lvp

What happened at the 12th?

 

I hope if you choose Nora Gray, Adrian, you have a better experience than we.



#1370 Patrick

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Posted 14 September 2018 - 04:19 PM

I've written up Candide earlier in this thread. Overall pretty good, some weird choices, but there is some pretty decent talent in the kitchen. Portions are pretty small, but if you get an earlier reservation, you can easily pop into lvp for a plate or two. I haven't been to Hoogan and Beaufort in ages. Since I last went, they've lost their pastry chef and their Somm. Menu seems to still read well though.

I haven't been, but no reason to believe that Monarque won't be good. Same people as behind Lemeac.

#1371 Adrian

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Posted 17 October 2018 - 06:46 PM

pastel is probably in the handful of best modern fine dining restaurants in canada right now, though that's not huge praise, it's something. very clear post-noma-el bulli thing, with minimalist plating, complex preps, extracted chlorophyll and spherified tomato but also clearly a quebecoise-french restaurant - duck ballontine, perfect, with a reduced duck jus, sauces on almost every dish - with a very excited, friendly and young staff (perhaps too excited and friendly, but passionate), a wine list that is really not there yet (but still better than what i get in toronto) and a too bright front room. anyway, this sounds more tentative an assessment than it is - this is a recommended restaurant and has the potential to keep developing into something special. 

 

for the connoisseurs of brown food, there is a special on the l'express menu of escargots and chanterelles over a celeriac puree with demi glace and a sprig of parsely for your health. this is brown food par excellence.  


I think you need to interpret what I'm saying in a reasonable way.


#1372 mitchells

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Posted 29 October 2018 - 01:28 AM

Just back from Montreal. The babka from Cheskie’s was worth the 6 hour drive.

All are lunatics, but he who can analyze his delusions is called a philosopher.
Ambrose Bierce

#1373 mitchells

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Posted 29 October 2018 - 08:39 PM

PS, a number of cool drinking establishments. Most notably, The Cloakroom, Atwood Bar (perfect for pre-Joe Beef, etc) and my favorite, Bar George in the swanky Le Mount Stephen Hotel.



All are lunatics, but he who can analyze his delusions is called a philosopher.
Ambrose Bierce

#1374 Patrick

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Posted 30 October 2018 - 03:27 PM

Did you mean Atwater cocktail club?

#1375 mitchells

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Posted 30 October 2018 - 03:49 PM

Did you mean Atwater cocktail club?

 

Yes, my bad. Too many Old Fashioned's.



All are lunatics, but he who can analyze his delusions is called a philosopher.
Ambrose Bierce