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Some were questioning this one when it appeared on the Carte de projets that I posted earlier http://www.mtlurb.com/forums/showthread.php/19130-Carte-des-projets So here it is. I think brings to an end this little rendering blitz I have been on. Hope you all have enjoyed and it will inspire others to share.

Un autre article faisant l'éloge de la gastronomie montréalaise Hungering for beauty and the bistros The Boston Globe La tire, maple syrup frozen on a stick, for sale at Marche Atwater. (Jonathan Levitt for the Boston Globe) By Jonathan Levitt Globe Correspondent / May 4, 2008 Interstate 89 north of Burlington, Vt., is as big, remote, and windswept as the Western plains. I cross the Canadian border at Highgate and drive through the flatness, past miles of tidy dairy farms - pert suburban-type houses with barns and cows in back - and keep going over the Saint Lawrence River, looking down to spot Leonard Cohen's "Suzanne" and her gypsy cabin, but she's long gone. Then there it is, the island of Montreal, and at the base of Mount Royal, the skyscrapers, just a few, but tall, and huddled together. Like most big cities in Canada, Montreal feels like one last great human place before the bleakness of the northern wilderness. At Hotel St-Paul in Old Montreal, I stare at the manicured cedar bushes and the 1900 Beaux Arts façade, then walk into the lobby, past the Spanish alabaster fireplace to the front desk. Everyone who works here looks younger than 30. With the key I go upstairs and into my room with the low-slung bed, faux fur throw, ebony-stained wood floors, and view of another Beaux Arts building across the street with a giant perfectly accurate clock. I take off my shoes, turn on the flat-screen television, and watch "The Age of Innocence" dubbed into French, and I nap. When I wake up it is still light out. The streets of Old Montreal are hushed and narrow. It's the oldest part of the city, along the river, and near the original French settlement of 1642. In the twilight it's easy to imagine fur traders and Iroquois attacks. I wander through Chinatown and across rue Sainte-Catherine with its grime and strip clubs, and accidentally make eye contact with some "Mad Max Beyond Thunderdome" punks. They are begging and drumming, exotic with tattooed faces, dreadlocks, and big handsome dogs. The last time I walked around Montreal it was January and so cold that inside my coat pockets I wore socks on my hands. But now it's April and sunny and 60 degrees, and at the outdoor cafes it looks as if everyone pretty shoved off early from work to eat and smoke and drink cold beer. On Duluth Street in the middle of the flat, graffiti-clad Plateau neighborhood I stop for dinner at Au Pied de Cochon. P.D.C., as it is known, is a former wood-fired brick-oven pizza place converted into a temple of excess and neo-Quebecois peasant food by celebrity chef Martin Picard. I order venison steak frites. On the walls are jars of preserved summer tomatoes, and in the bathroom, a showerhead for a sink faucet, and a bucket of beer on ice by the toilet. It's early but crowded. Word has gotten out because the food press seems to write about the place every few weeks. But it still feels like a chummy club, and every portion could serve two or more. Picard is giant, hairy, balding, and looks like Shrek. The fries come fried in duck fat with a side of good mayonnaise; the venison steak is smothered in a rich jus with mushrooms and caramelized onions. On the plate is a cartoon of Picard, wearing a tall chef's hat, riding a pig or a shrimp, depending on the plate. After dinner I walk and walk, then wander into the bistro next to the hotel. It's called Restaurant Holder, and the music sounds like the soundtrack to a video game. They've stopped serving real food, so I order the Quebec cheese plate and eat lots of baguette. Benedictine monks make one of the cheeses, and it tastes like cleaning out the chicken coop, but in a good way. For breakfast I walk down St-Paul Street to the bakery Olive + Gourmando where, once again, everyone is beautiful. They are carrying yoga mats and ordering coffee and pastries like almond croissants and apple tarts that look too good to be real, and so I order the same. By now I am certain that the food here is better than back home, better than the over-hyped poutine, those french fries soaked in gravy and studded with cheese curds for which Quebec is known. So I think only of food and have lunch at L'Express, a bistro that has been in the same place on rue St-Denis for almost 30 years. I order duck confit on greens and frites with mustardy mayonnaise. The waitress brings a crunchy baguette and a jar of even crunchier cornichons to grab with worn wooden tongs. There is white paper on top of the marble tabletop. The duck skin stays crispy and is the prettiest golden brown. L'Express is as reserved as Au Pied de Cochon is boisterous. The bill comes on a tin plate. It seems like a good bistro can be like a diner, like a place to go every day, a kitchen away from home. And so I go to another bistro, the restaurant Leméac, at the base of the mountain, and this one is much more posh. I get the veal a la Lyonnaise, which is just a fancy way of saying liver and onions. Now it's late, and I'm tired, but I poke my head into Garde Manger, a new place people are raving about, but all I see are rich kids with their cocktails and lobster poutine, so I go back to the hotel and fall asleep in front of the TV. In the next morning's cold rain, la tire, maple syrup frozen on a stick at Marché Atwater, makes for a smoky sugar high of a breakfast. Marché Atwater is the smaller and more expensive of the city's two public markets. Afterward, I wander around the cleaned up and condo-fied, but still gritty, St-Henri neighborhood until it's dinnertime and time to go to Restaurant Joe Beef. The place is named for Charles McKiernan (1835-89), the inn and tavern keeper nicknamed Joe Beef because of his knack for rounding up meat and provisions for hungry fellow soldiers during the Crimean War. The legend goes that McKiernan kept wild animals - black bears, monkeys, wildcats, a porcupine, and an alligator - in the basement of the tavern and brought them up for entertainment and to restore order at the bar. When he died the animals were in his funeral procession. Joe Beef preserves the innkeeper's outlaw attitude and supposedly his bathroom door. At the bar, John Bil from Prince Edward Island shucks oysters. He is a Canadian shucking champion and an elite marathon runner. He feeds me oysters and bourbon until chef-owner Frédéric Morin brings out the deep-fried white bait with tartar sauce, and the whole king crab, and more bourbon. Then we go next door to Liverpool House, a quirky sort of Italian/French/Quebecois place that Morin also owns, and we eat black pudding with foie gras and ribs braised in Dr. Pepper. Morin makes rum punch and brings out a cheese plate with warm green grapes. The restaurant closes and I follow the cooks to their favorite dive bar, and after it closes, I go along to their favorite diner where just before dawn I have a plate of poutine, soggy and wonderful. Jonathan Levitt, a freelance writer in Maine, can be reached at jon.levitt@gmail.com.