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Epicurean

Design Louis George

Célébration

The House of Hennessy has reason to celebrate, and they are going all out! Last year, the company marked its 250th anniversary, and this year, Master Blender Yann Fillioux will pass the torch to his nephew, Renaud Fillioux de Gironde, the 8th successive generation to orchestrate Hennessy creations. To honour this momentous occasion, the legendary … Continue reading Célébration

Veuve Clicquot, The Grand Dame of Champagne

Instantly recognizable by her distinctive yellow sleeve, she has been a guest at every kind of celebration for more than 250 years. After releasing her first vintage, no one could have suspected this merry widow would become the standard against which all champagnes would be measured, not to mention an icon for the art of … Continue reading Veuve Clicquot, The Grand Dame of Champagne

Cheryl Johnson et Charles-Antoine Crête, culinary heavyweights

Charles-Antoine Crête is a unique player on the Montreal restaurant scene. He’s flamboyant but never garish, and his new restaurant is the perfect reflection of this man and his world. During our visit, the star of Montréal Plaza was the tuna delivered that very morning from the Gaspé. Charles-Antoine Crête had plenty to say about … Continue reading Cheryl Johnson et Charles-Antoine Crête, culinary heavyweights

Underground

In Montreal, hot restaurants are ones with the ability to surprise sophisticated diners, and have them salivating over an original menu in a creative setting. Soubois and Le Bremner have concocted the perfect recipe. Both are below ground level and attract people with their friendly, intimate ambiance and fabulous food. And both are absolute musts. … Continue reading Underground

MENU CHEF MATTEO MAENZA

The Garden Ingredients for 1 person ½ baby courgette 3 string beans 3 baby mangetout 2 baby carrots 2 radishes 1/4 of a pak choi 1slice of peach 1 raspberry cut in half 4 leaves of young spinach tomatoes white asparagus Method For the vegetables Wash and clean all the vegetables. Cook briefly the courgette, … Continue reading MENU CHEF MATTEO MAENZA
Galerie Beauchamp

Ferran Adrià / Richard Geoffroy – Partners in creativity

“I’m not interested in making a perfect champagne. I just want to make the best champagne.” Ferran Adrià and Richard Geoffroy have pushed the boundaries of their craft, each in his own way. We met up with these two creative geniuses in Spain. Barcelona was the place and Dom Pérignon was the host, as representatives … Continue reading Ferran Adrià / Richard Geoffroy – Partners in creativity

Milk-chocolate panna cotta, poached pear with lemon & ginger Coconut parfait | Le Laurea

Chocolate panna Cotta: 2L of cream 300g of milk chocolate 18 gelatin sheets Bring cream to a boil, add the gelatin sheets (soaked and softened in cold water prior), and pour over milk chocolate. Sieve the mixture.   Poached Pear: 3L of water 1kg of sugar 400g lemon juice 90g ginger 10 Pears Make the … Continue reading Milk-chocolate panna cotta, poached pear with lemon & ginger Coconut parfait | Le Laurea

Scallop Carpaccio with cucumber, almonds, Mascarpone, and passion fruit vinaigrette | Le Laurea

For 1 serving:   Scallops: 2 scallops Cut the scallop into four thin slices, making 8 slices per plate. Passion fruit vinaigrette: 250g frozen passion fruit puree 120g Mirin 50g orange juice 40g lime juice 110g olive oil   Mix all ingredients together.   Mascarpone:   50g Mascarpone Slide and dice cucumbers: 1 cucumber Peel … Continue reading Scallop Carpaccio with cucumber, almonds, Mascarpone, and passion fruit vinaigrette | Le Laurea

Beautys Luncheonette

How do you get to be an institution, especially in the ultra-competitive restaurant business? Hymie Sckolnick and his wife, Freda started Beautys Luncheonette in 1942, at the corner of Mont-Royal and Saint-Urbain, serving breakfast and lunch to a local working-class clientele. On one side of the medium-size restaurant are booths and tables; a long counter … Continue reading Beautys Luncheonette