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Patrick

Member Since 18 Sep 2013
Offline Last Active Feb 17 2020 12:07 AM
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#1410366 Au Pied du Cochon

Posted by Patrick on 29 June 2017 - 04:42 AM

it just becomes a sheet of gummy fat, with no crisping at all; this must be the first time ever in my life that I left some duck skin over.

ahem

 

I've never seen anyone eat that large flabby unrendered duck fat from the magret.

 
Just you wait.

 




#1383270 Montreal

Posted by Patrick on 16 July 2016 - 02:26 PM

Anyone been to Le Mousso?

I should be going in the next few weeks. So I'll report back then. I'm a bit dubious as it seems like "famous restaurant cookbook" food.


#1371569 Cooking very aged beef?

Posted by Patrick on 15 April 2016 - 02:08 AM

Anyone ever cooked some very aged steaks? Bought some 250 day dry aged steaks. Was wondering if there are any specific issues, or should I be fine with the constant-flip cast iron approach to rare med-rare?




#1370577 Montreal

Posted by Patrick on 05 April 2016 - 08:15 PM

Loic is a great bar/winebar in St-Henri, situated in an old bank building. Very good wine list but very much operates as a bar. Bar food is good, though i don' t suggest you eat a meal there. Sumac, also near St-Henri, for good lebanese type food, pretty cheap good for a quick meal.

 

Went to the Cabane last week. Basic rundown:

1. A large, tiered foie gras cake. Bottom tier, layers of pistachio mouse and chicken liver mouse, surrounded by foie gras. Second tier, foie gras stuffed with maple butter. Top tier of pistachio mouse

2. A creamy whelk and mushroom soupe, under a dome of puff pastry. 

3. Omelette Souffle stuffed with cretons, topped with boiled potatoes and a creamy bechamel sauce with cheese. 

4. Ham, bacon and sausage over backed beans

5. Supplemented the meal with the supersized tourtiere, their regular tourtiere with the top cut off, tope with a half wheel of cheese, lardons, sweetbreads and ham

6. Roast stuffed duck, with deep fried duck and orange dumplings. Sauce served seperately in bisected oranges and squeezed over the duck. 

7. Head on but boned trout, steamed and tied around a salad filled with salty pig products, sitting on a beurre blanc.

8. Banana Maple Ice scream

9. Pet de Soeur pie (essentially a maple pie with pinwheels of dough in the filling.

10. A hazaulnut cream and genoise layer cake, covered up be chocolate and nut bark to look like a tree.

 

Overall, pretty good.




#1348041 Montreal

Posted by Patrick on 01 October 2015 - 07:52 AM

Thanks Patrick for a great list of lunch spots.

 

Are any of them particularly good for wine at decent prices? It's not posted online but I remember Lawrence had a goodwine list when I went for dinner last trip, at somewhat high prices.

 

Orik's photo of the boudin at Lemeac was certainly very enticing, not sure what else to get there.

 

Markups at Lawrence are on the high side of average, Laloux sometimes skews lower. You wont see much variation other than at more high end places like Toque and Europea (Graziella a bit less so). The markups at Toque and Europea are pretty bad, but you can see that from the lists online. L`express might be the best for wine. 400 coups list is alright. Last time I was at Bouillon Bilk, their prices were right at the average usually 2x retail. With even private imports passing through the SAQ, this province isn`t the place you are likely to find bargains. Then again the exchange rate right now might help things out alot. 

 

If natural wine is your thing, you will be well served everywhere, though the list skews more classic at lemeac, toque, graziella and europea. 




#1346387 Wax-capsuled wine bottles = arg!

Posted by Patrick on 21 September 2015 - 07:57 AM

Just to pile on, if you clean mid lift, you should have no problem.




#1327231 Montreal

Posted by Patrick on 12 April 2015 - 05:44 PM

This should give you an idea what the menu looked like earlier in the season. After a light fall menu, It looks like they have made the maple season menu insane. One of my friends is still pissed I was too slow to get a reservation for this season. 


#1325990 Micromanage My Life

Posted by Patrick on 29 March 2015 - 10:49 PM

Let's say minimal drink. 1-2 glasses each. Tax incl, tip exc.


#1325984 Montreal

Posted by Patrick on 29 March 2015 - 09:44 PM

Price range?


#1325468 Montreal

Posted by Patrick on 24 March 2015 - 11:13 PM

And the chorizo cake at balsam was good.


#1314721 Jean Beliveau

Posted by Patrick on 03 December 2014 - 07:12 PM

One of the best, a Canadiens legend. 83.




#1314097 Montreal

Posted by Patrick on 26 November 2014 - 02:02 AM

There is usually some horse. Not sure about hare in march.




#1313994 Montreal

Posted by Patrick on 25 November 2014 - 02:39 AM

The kidneys and marrow bones are still the same. Then again, I never really order anything else. The rest of the menu was always been a minefield. Lemeac's cooking is much stronger, ingredients better, but L'express list is better.




#1305684 Montreal

Posted by Patrick on 24 September 2014 - 02:13 PM

It's much better than it needs to be for that crowd. The after 10 deal is usually very good value.


#1299363 Montreal

Posted by Patrick on 02 August 2014 - 12:28 AM

Yeah, I would second Myriade.They usually have a decent selection of baked goods and pastries in the morning. You also get to avoid the concordia students (mostly) this time of year. Pikolo is great and about a ten minute walk east of Peel.  Cafe vasco de gamma might not be bad for breakfast, though I have never had their coffee. 

 

There is also a decent bakery/patissier near Guy/Sherbrooke called O Plaisirs Gourmand. Might be worth a shot if you go to Myriade.