CHEF MARTIN PICARD'S CABANE A SUCRE AU PIED DE COCHON

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Celebrity chef Martin Picard recently launched his second book, Sugar Shack Au Pied de Cochon, at his own sugar shack (or “Cabane à Sucre”), located an hour away from his wonderfully indulgent Montreal restaurant Au Pied du Cochon. The new artsy tome celebrates one of Picard’s favourite ingredients – maple syrup. In between fattening nibbles and sugary drinks, I got to chat with the Wild Chef, as he’s known on his TV show of the same name, about some of the more risqué aspects of this atypical cookbook, such as “squirrel sushi”, pole-dancing (sort-of) and, oh yeah, 100 recipes that include that gooey, golden, liquid ingredient. The Cabane à Sucre PDC 2012 season is sold out, but you can put yourself on the waiting list for next year

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TRUFFLE CRAZY IN MONTREAL

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Black truffle freaks will know this, of course, but here’s a word of warning to the uninitiated: the season is ending soon. Some restaurants in town still have them available – XO, Le St Urbain and Venti, for example – but only for a few more days… … More

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HIGH LIGHTS FEST SHOWS MONTREAL DINERS LA PORTE

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I ate out quite a bit during the High Lights Festival, but one clear standout was my dinner at La Porte, a charming family-run restaurant on Saint-Laurent Boulevard…

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BELGIAN GUEST CHEF DELIGHTS TOQUE! DINERS

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Montreal’s High Lights Festival centers heavily on food, as dozens of guest chefs descend on the city to show off their skills at different host restaurants. This year, Belgium has been chosen as the main theme and the chef representing his countrymen as the festival’s honorary president is Yves Mattagne, who owns the two-Michelin-star Seagrill, in Brussels, among other restaurants… … More

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DISHCRAWL MONTREAL: "A PUB CRAWL WITH FOOD"

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We all know that special dining experiences are only half about the food – the company is also of utmost importance. The increasingly beloved and buzzed-about Dishcrawl is an ingenious idea that utilizes the genius of social networking and combines it with a real-life pursuit of food happiness… … More

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24 HOURS AT LE GROS JAMBON

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Montreal’s Old Port is a magnet for visitors to the city, with its scenic river views, cobblestones, horse-drawn carriages and what have you. But this part of town is also a hub for locals, who work hard and play harder and, until recently, there was a lack of simple, down-to-earth but still utterly interesting and delicious places to eat. Now, there’s Le Gros Jambon… … More

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LATE NIGHT CUISINE AT NOUVEAU PALAIS

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The old Nouveau Palais was a sleepy, old-timey diner on Bernard street in Montreal’s Mile End neighbourhood, a basic bacon, eggs and late-night poutine affair. But the new Nouveau Palais is under different management and the times they are a changin’. The latest incarnation of this storied diner has everyone buzzing because it offers restaurant goers the charm of the classic diner experience with a brand new menu that comes to life at night… … More

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OLD MONTREAL'S HAPPENING GOURMAND WEEK

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Brace yourselves and your belts but not your wallets because Montreal is following in the foot steps of Toronto and New York with our very own version of the popular “restaurant week” and it storms through the bellies of Old Montreal in January. In typical Montreal fashion, it’s not just a week, it’s actually a 21 day celebration of some of the best restaurants this city has to offer… … More

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MONTREAL'S BEST BUCHE DE NOEL

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The splendid Bûche de Noël (literally translated: Christmas Log) is a French pastry tradition; a festive and decadent dessert that is meant to look like the type of firelog that you might saw down in the mighty Canadian woods for a holiday hearth. Served at holiday parties and Christmas dinner, they’re so much a part of our holiday tradition that they warrant the lede in this article about Christmas in Montreal from the New York Times. Read on to find out where you’ll find Montreal’s Best Buches… … More

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SAT'S FOODLAB REMIXES THE RESTAURANT

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The usual formula for food service in a restaurant is being turned on its head by some of the city’s most exciting young food innovators, who are turning out insanely delicious dishes on the top floor of the SAT (Société des arts technologique), the Main’s most avant-garde music and arts venue. Not only will the small plates blow your mind, but, because the SAT is funded from the public purse and the concept is a “not-for-profit” restaurant, they won’t blow your wallet. Which means you get some of the best food in town, in a stylish environment with a great view (the summer patio is going to be epic) and cozy, festival atmosphere at rock-bottom prices… … More

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