Montreal Cocktails – Where to find the best drinks in town, whether you are looking for sweetness, freshness, bitterness or acidulous.
Discover the fascinating history behind Moët & Chandon’s iconic 150-year-old brut champagne, Moët Impérial.
Original title : Château d’Yquem | Between tradition and innovation, retrace the 400-year history of Château d’Yquem wine, a superior Premier Cru and the undisputed monarch of sweet wines.
The debate over who actually invented whisky—the Scots or the neighbouring Irish—is likely never to be resolved. However, many people agree that the father of the golden liquid is none other than Saint Patrick, patron saint of Ireland, who, according to legend, brought the first still back with him from Egypt. The Gaelic name for … Continue reading Whisky
Ingredients 500 g sugar 4 eggs 500 g browned butter 150 g dark chocolate 45 g (1 dl) cocoa powder 350 g almond flour 1 table spoon sea salt 100 ml (1 dl) water Preparation In a bowl, whisk eggs and sugar for a soft texture. In a saucepan, brown the butter and add … Continue reading The ETT HEM chocololate cake
WITH THE RETURN OF WARMER WEATHER AND THE FIRST SPRING BUDS, QUEBECERS FLOCK TO RESTAURANT PATIOS AROUND TOWN TO ABSORB THAT LONG-AWAITED VITAMIN D. TO MAKE THE MOST OF OUR SHORT SUMMER, HERE ARE 10 MEMORABLE MONTREAL PATIOS WHERE YOU CAN EAT, DRINK AND BE MERRY. RISTORANTE BEATRICE 1504 rue Sherbrooke Ouest ristorantebeatrice.com The 180-seat … Continue reading Summer nights
LA CHRONIQUE La Chronique has been a Montreal institution since 1995, and it remains one of the city’s finest dining establishments. In fact, it is one of only five restaurants to make the elite CAA/AAA Four Diamond list in 2017. The story began 22 years ago, when Belgian chef Marc De Canck, newly arrived in … Continue reading Gastronomie in the city
Grilled Asparagus with Burrata and Gremolata Ingredients: 8-10 spears of asparagus, rough ends removed, grilled fresh kosher salt and freshly-ground black pepper, to season 2-3 tsp olive oil & balsamic vinegar, enough to lightly coat the asparagus 1 (4 oz) ball fresh burrata cheese Gremolata: 1-1/2 tbsp olive oil zest of 1 lemon (about 1 … Continue reading Scott Yetman Recipes
DOWN IN A VALLEY IN SCOTLAND’S RUGGED NORTHERN HIGHLANDS LIES A PRICELESS TREASURE. IN A COUNTRY FAMOUS FOR ITS FINE WHISKIES, THE HOUSE OF GLENMORANGIE IS AMONG THE ELITE, KNOWN WORLDWIDE FOR ITS GOLDEN SPIRITS. WE VISITED THE LEGENDARY DISTILLERY IN THIS MYTHICAL LAND. FROM BARLEY TO WHISKY Driving the winding road from Inverness to … Continue reading Glenmorangie – Scottish Gold
OYSTERS HAVE ALWAYS BEEN CONSIDERED THE MASTERPIECE OF ROYAL BUFFETS. MIX YOURS UP THIS HOLIDAY SEASON AND GARNISH WITH UNIQUE SEASONINGS AND CAREFULLY CHOSEN WINE. DISCOVER OUR PICKS BELOW (RECIPES ARE FOR A DOZEN OYSTERS). CHEERS! WITH THE COLLABORATION OF ALEXANDRA RIZZUTO AND ÉLISE LAMBERT GIN, TONIC AND POMEGRANATE Franciacorta, Prestige, Brut, Ca’del Bosco, Italy … Continue reading Oyster pairing
H4C Located in a former bank, H4C is a modern, bright restaurant that has managed to preserve much of the building’s original cachet. In the kitchen, an array of fresh, sophisticated, carefully prepared dishes are made. While there are several options for carnivores, the spotlight falls mainly on seasonal vegetables, fish and seafood. Chef Dany … Continue reading Four places to eat well
JATOBA Jatoba is a favourite among business diners, but it also draws people who know a thing or two about Japanese-inspired cuisine. The modern-yet-totally-Montreal feel of the place hits you the moment you walk in the door, and the terrace is as delightful as the dining room—just perfect for an after-work bite. Chef Olivier Vigneault’s … Continue reading Japan’s flavours