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Looking for an Indian super market

I live near a nice pakistani supermarket , but I dont seem to be able to find an Indian super market. I am doing a lot of recepies from "660 curries" by Raghavan Iyer and want to go as authantic as possible . Thanks for your help !

Jan 21, 2009
toto in Quebec (inc. Montreal)

markets - Atwater and Jean Talon recommendations?

I am not sure everybody is speaking about the same place: le Marché des saveurs du Québec is at JTM. The owners are the same from the start : Antonio Drouin and his wife Suzanne and theire daughter Isabelle and boyfriend Simon who runs the cheese departement. The way the store operates is that producers "rent" the shelf space and the products are sold the price the producers want them to be sold. Only products from Québec producer ( exept for a few cheeses) are on the shelfs.

Les saveurs du marché is at Atwater market and they sell products from all over the world .I have been there only once , so I dont know their history

So , who is talking about wich shop ?

Feb 28, 2008
toto in Quebec (inc. Montreal)

Martin sur la route : Picard takes you for the ride !

There is a new show on Radio-canada that will be aired on the Canadian food network called "Martin sur la route " with "Au pied de cochon " chef Martin Picard. I dont know what the english title will be , but it could be translated by "Martin on the road"

Picard and his sous-chef travels to different parts of the province of Quebec with their "kitchen" , and they go where the food is. The first show is about moose. They go hunting , and then coock the beast. They do the same with snow goose , salmon etc.

The moose show was fascinating. They first travel to there destination , and get very exited when they find mushrooms on the lwn of a subbuban looking house. One the hunt starts , the guides explain what it take to kill a moose. There is an historian who talks about the place of moose meat in the natives life and then for the french aristocratie.

Once Martin picard manages to kill his moose , he gets to cook it; he prepares testiscles in a muschroom sauce, the nose ( sorry I dont knoe the proper english word) is cooke. It used to be considered a delicacy by the french settlers of the provine. he prepares raviolies made with the gigantic moose liver , some spareribs and another thing I forgot.

There will be a show where he will do a "Grande Charcuterie"like it was done in the past here and is still done around the world , killing the pig , getting the blood for blood saussage , oreoaring the different parts of the animal.

The food network show will be only 1/2 hour instead of a full our , and you wont see Picard and his sous-chef killing the animal or anything too bloody. I dont know when they will ne aired , but there is still 6 shows in French , on Radio-Canada , every Tuersday and friday at 7 pm.

Picard trully delivers a unique show , like is restaurant !

Dec 28, 2007
toto in Food Media & News

Croque en Bouche?

I had a wonderfull croque-en-bouche made for my wedding a year and a half ago , at De fromment-et-seve on beaubien street.

http://www.fromentetdeseve.com/index....

I had it made for 75 person and ( if my memory serves me right) around 550$. We asked for a chocolate cream instead of the crême patissière and had fresh raspberry in all the little spaces betwwen the choux. I will try to post a picture. The center of the croque en bouche a filled with other choux.

The picture did not work....sorry

Dec 19, 2007
toto in Quebec (inc. Montreal)

Fruitcake?

Marché des aveurs makes theire own fruit cake. Haven't tasted it yet , but I know who gave them the recepie , so it could be good...

Dec 05, 2007
toto in Quebec (inc. Montreal)

Magic Bullet Blender

I bout one and had a lot of fun with it: it died and my bf bought me another one , so I now have double the blades and...double the 6 cups that comes with it ! While the bullet really does not take a lot of counter space, it does take alot of cuboard space.

I had a lot of fun making frozen drinks with it , grinding spices and doing salad dressing and pesto. But it doesn't leave a lot of texture.

My new best friend is the Jamie Oliver Flavour shaker !

Nov 20, 2007
toto in Cookware

Visiting the Dordogne

Here is a report of my trip to the Dordogne and Perigord this last september:

http://www.chowhound.com/topics/444683

If you venture around Chateau de Hautefort , have a nice meal at the little foie gras restaurant just below the castle...very nice ant the owner is very nice as well ! It is called "Les foie gras d'Erilliac"

http://www.foiesgraserillac-hautefort...

Nov 17, 2007
toto in France

Les Délices de la Casbah

Thank you. This new mexican place look abit more comfortable then the other , so it could make for a more "relaxed" atmosphere !

Nov 16, 2007
toto in Quebec (inc. Montreal)

Les Délices de la Casbah

Did you go to le coin mexicain or the New Ptit coin mexicain , next door from Les
Délices ? Do you know if they are the same owners ( The mexican joints).

Glad to hear good things about Les Délices , since I live about 2 minutes walk from there ! ,

Nov 16, 2007
toto in Quebec (inc. Montreal)

Ingredient Question: Do Banquise fries contain lard?

I dont know the answer to your question , but if you dont plan to go to la Banquise in the middle of the night , skip them , at least if your visit is intented to introcduce the joys of poutine to your friend.

I brought a friend from Paris last week , thinking that after all I add read about La Banquise, she needed to visit this institution, but poutine wise , it was a dissapointment: fries were ordinary , cheese barely squeeky , sauce , not too hot, so there was not a mix of melted and sqeeky cheese on the fries. One of the poutine was 3 peppers sauce and the sauce was...salty. My onion rings were of the generic frozen kind. I had nice memories of La banquise , 20 years ago , but maybe it was because I was drunk then ...

PS: I am not a poutine snob !!!

Nov 13, 2007
toto in Quebec (inc. Montreal)

Creme brûlée à l'érable !!! ( Havre aux glaces !)

You are right !!!! I am sorry if I got you exited !

Still is very good !

Nov 13, 2007
toto in Quebec (inc. Montreal)

Creme brûlée à l'érable !!! ( Havre aux glaces !)

I've been working at the sweet and spicy peanut table at JTM for the last two weeks and when i was invited on two different occasion for dinner with the request of bringning dessert, I ran to Havre aux glaces !

For the first time , I had the crême brulés à l'érable ice cream...wow ! It has a deep caramel flavors with a lot of little specks of cruchy caramel in it , with a hint of maple taste!!!! I though I had the best caramel ice creme at Berthillion in Paris , but now , I dont have to buy a plane ticket to get something much better . Since Havre aux glace opened in fact , a trip to Berthillion has become irrelevent ! ( Some might say that Berthillion has been irrelent for a long time , but that is another debate !)

Paired with the Chocolat noir ice cream...we can die and go to heaven !

Nov 12, 2007
toto in Quebec (inc. Montreal)

Best Montreal Wedding Cakes

Here is a picture...that did not post...darn...

Nov 01, 2007
toto in Quebec (inc. Montreal)

Best Montreal Wedding Cakes

I had my wedding cake made at "De froment et de Sêve" on Beaubien street near Iberville. While they dont do traditional wedding cake , they do make a fantastic "Croque-en-bouche", the traditional french wedding cake. We had them put a chocolate cream in the "choux" instead of a cr^me patissière , and had them put fresh raspberry in all the little holes between the choux. The pice was spectacular AND delicious ! And service very good !

Nov 01, 2007
toto in Quebec (inc. Montreal)

Anything like J-Talon Mkt in Paris

I really enjoy the Mouffetard maket. It one long street winding street with wine , cheese , boucherie and produce. If you arrive from the Seine side , be sure to visit the magnificient church just beside the Pantheon , Saint-Etienne !

And visit the resto "Le grand pan " in the 15iem , at 20 de Rosenwald ( my new neiborhood resto in Paris. it is out of the way , but very nice. Benoit , the chef, and Arnauld , the waiter are very nice and the food is awsome . Have a glass of Cerdon as an aperitif ! ( and say hello from antoine !)

http://www.lesrestos.com/onedecouvert...

Oct 26, 2007
toto in France

cold, autumnal appetizer

If you want to be trully decadant , you could fill a date with foie gras...

I had caralimelized figs stuffed with foie gras . You do it in advance and serv them cold , maybe on a lollypop stick !

Oct 17, 2007
toto in Home Cooking

Yesterday , at Le bouchon de Liège !

My mother is a Slow food member and yesterday , she could not attend the special event at Le bouchon de Liège , featuring the vegetables of Mr Jean-Pierre Bertrand. The meal was paid , somebody had to eat it , so I had to go. I really hate it and those things happen !
I had never been to Le bouchon , and I must say has never heard of it. Steve Lemieux , the young chef does a fantastic job , with a service team that was very efficient.
The purpouse of the meal was to present Mr Bertrand delicious vegetable and make them the star of the meal. Mr bertrand is aman who used to do medical researche . When he retired , he had this wonderfull land , with and orchard and decided that he wanted to grow vegetables. His passion grew so much that soon , he had more vegetables and fruits than his familly could handle . He grows around 125 varieties of apples ! So he started offering his precious vegetables to restaurants around town , and counts Toqué , Au pied de cochon and Le Bouchon de Liège as custumers. To hear him talk about his vegetables and fruits , how he grows and care for them was trully amazing. After each dish , he would talk about each vegetable used in them.

How was the food prepared by Steve Lemieux ? Inventive , tasty and lettinf the vegetable shine !

her is what we ate:
A gellified gaspacho of Sungold tomatoes , with cruchy fennel , yogurt with Defino coriander and a touch of sweet curry. This gazpacho was a bright yellow , with a few halved little sungold tomatoes in it., toped wit the yogurt and the julienned fennel. I dont know what was used to gellified the gaspacho , but it was not Jello like , more creamy with a lot of "hold". The flavor of the tomato shinned , with the other additons complementing it without overpowering it.

Next was a giant kohl-rabi ravioli , stuffed with a puré of celeriac , and some sautéed fall vegetables ( carrots , green beans , "crosne", turnip) , with an emulsion of paprika pepper.
The ravioly was in fact two paperthinn slices of kohl-rabi instead( and a big one at that !). I dont think thye were blanche , since they were still quite cruchy. My only small complaint with this dish is that , since the menu stated "legumes d'automne poelés, I dint taste the poeleé ( sligh caramelisation or something like this) . The paprika peepr emuslsion was nice , adding a touch of color , a bit of sweetness.

Next was a roasted Miso marinated flounder , with Griselle braised shallot , white truffle salsify and espuma ( foam) of Blanche beer and beets. The fish was incredibly moist , with anice crust. The beet foam was a bit bitter because of the beer , but came alive when you eat it with the sweet fish. The salsify ribbons were cruchy with just a touch of truffle taste. Another winner !

For the cheese course , the samll place contained three things: a small shooter of Sunshine squash drink , abit salty and buttery tasting , a small slice of Kabocha squash that has been roasting for a few hours , brushed with olive oil regularely, and Riopelle de L'Ile-aux-grues , served Nougat style. The chef told me how he prperd this: He first refigerate the cheese so it becomes quite firm , then put is in the food processor and emulsify it with a bit of cream and olive oil until it become quite creamy and airy , seasones it with salt and pepper and then mix a few dried fruits or nuts in it. Put it back in the fridge abit to firm it , and forms little quenelles with the mixture. This was incredible , very buttery , with the sweet of the dried fruits playing with the salty of the cheese. Really nice !

The last course was dessert: a sweet potatoe and Tolleman Sweet apple cake , a rhubarb foam , sweet potato confit , and a lemon sorbet on Tollman Sweet apple salad. Her was the only desapointing point of the evening: the sweet potato cake. It was very small , but still abit heavy and laked texture , compared to the to the foam and the sorbet. I think the cake was steamed cooked. I would have maybe cramelized to top of it to hadd texture and a bit of an edge to the taste , since the rubarb foam was so taty and the sorbet so lively.

This meal was very , very good and I really hope to go taste Steves Lemieux food on a regular meal . Is regular menue seeme very interesting and...not too expensive !

Le bouchon de Liège
8497, rue Saint-Dominique
(514) 807-0033

Oct 17, 2007
toto in Quebec (inc. Montreal)

A little trip to France (Paris, Perigord, Pays Basque)

Glad you liked it !

If you go back , say Bonjours to benoit , the chef , and Arnaud , the waiter , from Antoine and Sylvain in Montreal !!!!

Oct 15, 2007
toto in France

JTM - Piment d'espelette

In espelette , I bought a mix of Piment d.Espelette and Sel de Bayonne.

I rub it on pork before grilling , and it taste like the pork I've eaten in the Pays basque. Also delicious on steak before grilling !

Oct 05, 2007
toto in Quebec (inc. Montreal)

A little trip to France (Paris, Perigord, Pays Basque)

Thank you !

Sorry about all the misspeling...English is my second language , and I am a poor typist !

Oct 05, 2007
toto in France

JTM - Piment d'espelette

The trip report is now on the France board !

Sep 25, 2007
toto in Quebec (inc. Montreal)

A little trip to France (Paris, Perigord, Pays Basque)

So no pictures from the meal in Perigeux !

Our last wonderfull meal was at "les foies gras d'Erillac" where the menu , obviously , the specialities are foie gras based. The restaurant is based in Hautefort. This is nice restaurant after viviting the exquisit chateau and it's gardens.

We were served by Florence , the owner. we started with a duck and foie gras terrine that had three big veins of foie gras in them. I then had a magret de canard with wild mushroom sauce , cooked "a point"(medium) served witha provencale tomato , sautéed vegetables a baked potatoe with creme fraiche. My parner had the "assiette du chevalier": fisrt floore: a mix of mussels , shrimps , dried magret in sauce , second floore , an emptied baked potatoe , stuffed with magret , third floor , two big pieces of "foie gras poêler", all drenche in a nice wine sauce. This was an orgy : succulent , full of flavors and very surprising !

During the trip , we stopped at a chateau as well to buy some Paicharment wine ( Have not drank it yet) and at a foie gras producer , were we ate our fois strait from the can , while looking at the birds froliking in the fiels. Dont forget to eat some basque cake as well It is very good and buttery !

All in all , a very good trip , with special nodds to Le matelo in Perigeux , Le grand Pan in paris and "les foies gras d'Erillac" in Hautefort

Sep 25, 2007
toto in France

A little trip to France (Paris, Perigord, Pays Basque)

last try for pictures from periguex

Sep 25, 2007
toto in France

A little trip to France (Paris, Perigord, Pays Basque)

It seems that pictures dont want to be put up !

A stop in Beynac gave us another nice meal: In the only nice place in the village we had , for me , some nice veal chops with some sort of curried coucous that was hidden in a brick cone. My parner had steak with shallots tha was ordinary ( he got lucky latter).His starter was a duck and foie gras terrine and mine was a warm chevre salad

Sep 25, 2007
toto in France

A little trip to France (Paris, Perigord, Pays Basque)

Perigeux

Sep 25, 2007
toto in France

A little trip to France (Paris, Perigord, Pays Basque)

.

Sep 25, 2007
toto in France

A little trip to France (Paris, Perigord, Pays Basque)

WE then went back up north to the Perigor and Dordogne region. In no particular order :

We stopped in Priguex where we haad a wonderfull meal a t small restaurant called Le Matelo ( I dont have the adress now). We ate on the terrase , in the middle of a nice medieval street.

My partner add the Moules du Mont-St-Michel , while I add the Lieu-noir ( i dont know the english name for that fish) with a spice crust, servd on a bed of almost caramelised carrots and a small dish of capponata. Everything tasted fresh and lovingly prepared

Sep 25, 2007
toto in France

A little trip to France (Paris, Perigord, Pays Basque)

We the headed south , first to Bourge , were our meal was forgetable.

We then went all the way , south west , stopping in Espelette to see the nice little white houses were the peppers are hung to dry. We bought some Piment d'espelette saucisson and some Sel de bayonne with Piment d'espellette. Wow.

We ended up in Saint-Jean-pied-de-port, a wonderfull little city on the Compostell road. After climbing the mountain to see the citadell , we ended up at Lizarra ,on a nice terrasse with a view of the citadelle.

I had a piperade basque ( peppers , tomatoes , eggs) with a piece of ham on top , followed by nice big slices of pork with Pimientos Del Piquillo de Lodosa and fries. Ver good ! My travel parner add the paella tht was quite ordinay

Sep 25, 2007
toto in France

A little trip to France (Paris, Perigord, Pays Basque)

I am just back from two weeks in France , one week being spend in Paris and the rest on the road.

My two Pris find were memorable . First , Le Grand Pan in the 15iem was very , very good.

Benoit Gauthier , a 27 year old chef from the south west , who used to be a second at another restaurant , opened this little "meat" bistro at 20 rue de Rosenwald in the 15iem.

At dinner time , he prepares big portions of beef , pork or veal ribs cooked so perfectly that they dont need sauce. All his meats a from AOC. I've tasted them all and they were all suculent. Arnauld , the waiter , first bring you a soup , the same for evryone. One night was a gaspacho , the other night a crab bisque that was very good and earthy.

The meats a re accompanied by beautifull thing french fries that are mixed with a bit of sauté shalotte and some green salad. We got a side order of sauted wild mushroom. Deserts we all good , from the raspberry tart , to the chocolate cream.

For lunch , we had stuffed veal belly: a nice round pice of veal , stuffed with saussage and pine nuts, browned and then slowwly cooked in broth.

Bellow , a picture from "Le Grand Pan"
When we were there , the fourth item on the menu was brittany lobster cooked ala plancha , but the season is over and I think he now has St-Jacques.

Be sure to have a glass of Cerdon, a nice bubbly red as a aperitif. All of the wines are served in pitchers , from small producers.

All our meals at Le grand Pan were wonderfull , because of the food and because of Benoit and Arnauld who are very nice people ! A true find !

LE GRAND PAN
20, RUE ROSENWALD - ANGLE RUE FRANQUET
75015 PARIS
Tel : 01 42 50 02 50
Métro : Plaisance.

They other find is called Le coupe Gorge , near the Hotel de Ville. This is not a wonderfull restaurant , but a nice and inexpensive one nonethe less. The evening menu is 17E...very nice !
I had the foie gras with shesuan pepper ( 3E extra) as a starter , then a steak tartare ( the classic) and a tatin for dessert. All were quite good and for the price , very nice.

When in Paris , I alway get a nutella crepe at the crepe stand in front of the St-Germain church in St-Germain . Fresh and served with a smile.

We had macarons from Pierre Hermé and some from Laduré. Laduré won for us

Sep 25, 2007
toto in France

Restaurant recommendations for 15th arrondissement

I dont know if you left already , but I was just in Paris and ate at Le grand Pan , a nice little place run by 27 year old chef benoit , It is definitaly a meat eater plce , with pork , veal and beef as the star of the meal . You can start with aglass of Cerdon , a very nice bubbly red wine. With you grilled piece of meat ( served for two) comes first a soup , followed by some of the best fries I had in a very very long time, a salad and the meat of your choice ( served for two) We added some wild sauted mushroom that were exquisit. The meat was cooked perfectly. We tried the three meats and all were good. On the menu as well were some brittany lobster , cooked ala plancha , supposedly the cheapest in Paris at 40E. When we went for lunch ( we stayed up-stairs from the place) we had a wonderfull veal stuffed with saussage and tons of goodies , slowly cooked in bouillion. benoit somtimes has some leftovers from lunch , so you could ask at dinner if you dont feel like eating this big meat.

he told us , that lobster was comming to an end , so that St-Jacque would now be on the menu , followed later in the year by doe , and later wild boar.

I dont know if english is spoken there , but the service was very nice and le grand Pan is now my favorite place in Paris !

20, rue Rosenwald, Paris (XVe), 01-42-50-02-50. Ouvert de 12 h 30 à 14 heures et de 19 h 30 à 23 heures. Midi: 30 € à la carte. Soir: entrée d'office, plats pour 1 ou 2 personnes (40-50 €) et desserts (7 €). Fermé samedi midi et dimanche.

Sep 20, 2007
toto in France