Molecular cuisine at Pullman: Chef Alejandro Digillo of La Vinería de Gualterio Bolívar in Buenos Aires has worked with the godfather of cutting-edge contemporary cuisine Ferran Adria. Chef Digillo has received several honours for his trendy yet unpretentious local and seasonal cuisine that focuses on applying new techniques in the kitchen. Expect some showmanship and a little bit of the theatrical when he takes over the Pullman kitchen during this year’s fest. February 26-27, 2013, Pullman, 3424 Parc, (514) 288-7779

Lunch around the world: What better way to spend your lunch hour then to travel around the world in search of exotic flavours? From February 25 to March 1, take your taste buds – and your coworkers – on a whirlwind culinary trip. All 6 of these restaurants will be offering 3-course lunch menus for $14.95. Any of these spots would be wonderful but my personal favourites are Byblos and Rumi. February 25 to March 1, 2013, Various locations

Festival of Quebec cheeses: This free activity is a must for all cheese lovers. It’s a great opportunity to discover more than 60 Quebec-made cheeses and meet some of the cheesemakers who will all be gathered at Complexe Desjardins for a 4-day cheese extravaganza. Quebec cheeses have come a long way in the past 20 years and they now rival some of the best imported cheeses. Go on the hunt for your new favourite cheese, learn how to distinguish regional qualities and discover everything you always wanted to know about the intricate process of cheese making from the masters themselves. February 20-23, 2013, Complexe Desjardins, 150 Sainte-Catherine West, (514) 281-1870

Sweet Sucre at Auberge Saint-Gabriel: Sucre is one of the hottest restaurants in Buenos Aires right now and we are lucky to have its chef Hugo Macchia at Montreal en lumière this year. Chef Macchia has worked in some of the world’s best kitchens, including 3-Michelin starred Mugaritz in Spain. He will be a guest chef at Auberge Saint Gabriel where he should be in his element thanks to the similarities between his native and adoptive restaurants, mainly the large cellar and roaster set in a welcoming, hip ambiance. February 21-22, 2013, Auberge Le Saint-Gabriel, 426 Saint-Gabriel, (514) 878-3561

Saguenay-Lac-Saint-Jean at the Jean-Talon Market: The Jean-Talon market mezzanine will play host to a makeshift bazaar that will welcome 12 producers and food processors from the Saguenay-Lac-Saint-Jean region. Discover these welcoming producers, exchange recipes and ideas and discuss their unique products, from dairy products and meats to spices, preserves, jams and regional specialties. February 23-24, 2013, Jean-Talon Market (Mezzanine level, 2^nd floor), 7070 Henri-Julien, (514) 277-1588

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Burger Bar Crescent, The “real” hangover poutine: Hand-cut fries, fresh cheese curds, sautéed wild B.C. mushrooms, truffle oil and topped with a fried egg. The woody truffle oil drew out the earthiness of the mushrooms highlighted by satiny under-cooked yolk sitting on a bed of golden fries, this poutine was hearty and delicious.

Miss Prêt à Manger, “Pulled lamb poutine”: Yukon gold and sweet potato fries, organic cheese curds, braised locally sources organic lamb shank, au jus gravy topped with a pretty floral garnish.  Rich in middle-eastern spices and flavours, the lamb was tender and juicy – the freshness of the peppery garnish cut through the lamb and fries.

Lola Rosa Park, “Lola Poutine”: Noted vegetarian and vegan restaurant saw the inclusion of a 100% vegetarian poutine made with a mix of regular and sweet potato fries, brown sauce of beans and mushrooms, cheese curds and topped with scallions.  Simple and straight forward, this modest poutine was all about the sauce; smokey and deep in flavor.

Fabergé, “Breakfast Poutine”: Home-fries (roasted potato wedges), topped with caramelized onions and bell peppers, sprinkled with fresh cheese curds, sliced bacon bits, dressed with hollandaise sauce and topped with an over-easy egg, this poutine was a great way to start the day.

Namos, “Poutine on the beach”: This Greek tapas restaurant was offering a twist on a family recipe – home-made French fries, kima meat sauce, kefalotiri  and shaved cheese topped this redition of poutine.

Biarritz, “Steakhouse Poutine”: This poutine was served on top of a 25 oz dry-aged rib steak and was the specialty dish of the week.  At $50, this dish saw thick-cut homemade French fries topped with sautéed king oyster mushrooms, fresh cheese curds and topped with “forestiere” sauce.

Poutineville, “The Montrealer”: The inclusion of a restaurant aptly named “Poutineville” is given when celebrating a week of its namesake in Montreal.  They entered three very unique poutines in a bid to take the crown of Montreal’s best poutine: A homage to Montreal, the classic poutine of homemade fries, brown sauce and cheese curds was used as the base; topped with sautéed mushrooms, handcut Montreal smoked meat, topped with shredded Swiss cheese and then baked, and garnished with a fried dill pickle.

Poutineville, “The Poutineville”: This poutine features poutineville’s signature braised beef and redwine gravy, served over “smashed” potatoes, shredded mozzarella and fresh cheese curds. This poutine is definitely a robust meal in itself… or two, or three, or five.

Poutineville, “The General Tao”: Great anticipation was surrounding this poutine as it was unveiled days before Poutine Week.  Homemade general tao sauce tossed with tender pieces of battered fried chicken, sat atop of smashed potatoes, cheese curds and light brown gravy, garnished with sesame seeds and scallions.

THE DETAILS

Burger Bar Crescent , 1465 Crescent, (514) 903-5575

Miss Prêt à Manger -, 1104 Rue de Bleury, 514) 861-6565

Lola Rosa, 4581 Parc, (514) 843-5652

Fabergé, 25 Fairmount, (514) 903-6649

Namos , 228 Bernard West, (514) 490-4222

Biarritz, 4801 St-Laurent, (514) 281-2000

Poutineville,  various locations

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The market’s Art Deco facade dates back to 1933, and forms an imposing backdrop for the Christmas-tree markets that take over the parking lot when the Yule tides are high. When you get close enough, it smells like a pine forest, and there are always some Canadian woodland critters poking their noses out of the foliage.

But we’re here for the food, right? Montreal’s home cooks and restauranteurs alike swear by the meat at the Boucherie de Tours – the wall behind their cash is adorned with all the business cards of local eateries whose skin they’ve saved, from Le Bremner to Joe Beef. Pierrot, the owner, is “the man”, and indeed one year when I was making crepinettes (French Christmas sausages), the Boucherie de Tours was the only place in the whole city that carried the caul fat I needed for the casings. You can see from the delivery pictured here that unlike the big box stores, they still practice whole-animal butchery.

For visitors to town who don’t have their own kitchens to work with, Boucherie de Tours is still a great place to pick up a tin of Foie Gras  – a staple French Christmastime delicacy – to accompany a bottle of Quebec ice wine up in your room. (A hint: the SAQ across the street from the Atwater market specializes in local liquor, so it’s a great place pick up presents du terroir to tipple here and/or take back home). Or, grab some ready-made garnished sauerkraut or Cassoulet (another seasonal dish) to snack on.

Speaking of hotel-room treats, why not pick up a gift basket from the Fromagerie Atwater. When you walk into this mecca of cheese, it smells like a real cheese cellar (complete with curds at the counter, bien sur). They also put together great holiday hampers, full of great imported and local products. If you keep your eyes peeled in the Fromagerie, you can spot the little hidden doorways to some great caves – there’s a room down a few stairs that’s stacked with artisanal beer, and another little cave for aging cheese  – call it Narnia for foodies.

On the second floor, Premiere Moisson makes baguettes to go with your portable treats, as well as special Christmas pastries, cookies and chocolate treats that are re-invented every year (this year’s Chocolate figurine is a toppled-over Santa who looks to have had too much Christmas cheer already!

Down the hall, in the florists’ area, you can pick up a festive little mantel bouquet, a poinsettia, or a decorative Santa head to add holiday cheer to any home-away-from-home. And with that you’re all set for a moveable Holiday feast thanks to Atwater treats!

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