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Found 27 results

  1. This aired 5 months before Anthony Bourdain's show. Andrew visits the multi-cultural city of Montreal and eats duck livers and horse-heart tartar. Andrew digs into the culture and traditional dishes that represent the city's heritage and modern chefs with food-forward ideas. http://www.travelchannel.com/tv-shows/bizarre-foods/episodes/montreal [video=youtube;PmYcZ0-LWeE]http://www.youtube.com/watch?v=PmYcZ0-LWeE
  2. L'Autorité des marchés financiers (AMF) accuse le président de la Consolidated Thompson Iron Mines, Richard Quesnel, de délit d'initié et dépose quatre chefs d'accusation devant la Cour du Québec. Pour en lire plus...
  3. Les chefs de file du Congrès américain et l'administration Bush sont tombés d'accord dimanche, au terme d'une semaine d'âpres négociations, sur un plan de sauvetage bancaire historique qui devrait être soumis au vote lundi, alors que les marchés auront rouvert. Pour en lire plus...
  4. Le fondateur Calisto Tanzi a été condamné jeudi à 10 ans de prison par un tribunal de Milan pour des chefs découlant de la faillite du géant de l'agroalimentaire italien en 2003. Pour en lire plus...
  5. Eat like a local in ... Montreal Poutine may still be a student staple but Kevin Gould finds fresh, inventive dishes in the city's bistros, delis and micro-breweries Kevin Gould The Guardian, Saturday June 7 2008 Slow food ... find friendly service and fresh food as part of Montreal's creative food scene. Photograph: Rudy Sulgan/Corbis I start my search for the fresh local tastes of Montreal at Marché Jean-Talon (7075 Casgrain Ave between De Castelnau and Jean-Talon metro). This is not some bourgeois foodie faux-farmers' market. Held indoors in winter, the market spills outside at this time of year, with countless eat-ins, takeaways, wine shops and stalls, busy with people expecting (and getting) high-quality, well-priced, local, seasonal produce. As with the rest of Montreal's food and drink culture, someone has done a marvellous job of inculcating the virtues of the Slow Food movement, without the pretentious nonsense we're often served up in Europe. Montrealers are disarmingly friendly. A cheerful tubby bloke munching a pickled cucumber on a stick invites me to his restaurant, a minute away from the market. Jean-Philippe's Kitchen Galerie (60 rue Jean-Talon Est,+514 315 8994, no website) has no waiters: you're served by one of the three chefs who cook your dinner. He pours me a glass of excellent red from L'Orpailleur in the eastern townships, which has the grace of a French pinot noir, and the energy of a Californian one. "We're not sommeliers," he smiles, "but we know how to drink!" They sure know how to cook, too. Minestrone with chorizo and calves' sweetbreads with soft-shell crab give a flavour of Jean-Philippe's full-on stance on food. The standout main course is a massive côte de boeuf with tarragon sauce and roast veg. You can "super-size" it with truffles and foie gras. Gloriously, ridiculously rich. Strawberry salad with basil syrup and 7-Up jelly completes the feast. The most creative, interesting food scenes in town are mostly in Le Plateau and Mile End, where you find a mixture of ethnic communities, students and sophisticates. I loved Maison Cakao (5090 rue Farbre, corner of rue Laurier, +514 598 2462) for its cupcakes and brownies, and Le Fromentier (1375 rue Laurier Est), where the bread and charcuterie are at least as good as anything you'll find in Paris. Fairmount Bagel (74 rue Fairmount Ouest, fairmountbagel.com, open 24 hours, 365 days) is a tiny local institution that hand-makes 18 varieties and bakes them in wood ovens. Another institution worth its reputation is Schwartz's (3895 blvd St Laurent, +514 842 4813, schwartzsdeli.com, all you can eat $15. No reservations, expect to stand in line), whose smoked meat - think salt beef with deeper flavour - is sensational and worth queuing for. Order your meat "lean" unless you're in with a cardiologist, and eat too much of it with gorgeous dark brown fries, crunchy pickles and a soda. Around the corner, Le Reservoir (9 rue Duluth Est, +514 849 7779) is a micro-brewery with a kitchen. It is the most happening place in the area for Sunday brunch - expect fresh cranberry scones with yoghurt; cod cheeks and chips with home-made ketchup; fried eggs and smoked bacon over sublime Yorkshire pudding. Poutine is a Quebecois speciality, consisting of oily french fries strewn with curd cheese and smothered in salty gravy. Oddly comforting, and excellent for mopping up alcohol, together with every last drop of saliva in your mouth. The Montreal Pool Room (1200 blvd St Laurent), an appealingly grungy, noisy and popular diner, is a good place to try it. If poutine is old-school Montreal cuisine, the Cluny ArtBar (257 rue Prince, +514 866 1213, cluny.info) is its new wave. Cluny is in the centre of town, only a short walk from the touristy joints of the old town. It's near the riverside, attached to a gallery in an ex-foundry. Come here for generous, innovative salads and grills. A few steps away, Le Cartet (106 rue McGill, +514 871 8887) is everything you'd ever want for a buzzy, Scandinavian-smart take on the communal canteen. Great for lunch, Le Cartet has a deli attached and also offers a blowout Sunday brunch buffet, where you can nurse the hangover you nurtured the night before at Pullman (3424 du Parc ave, +514 288 7779, pullman-mtl.com), the gastro bar du choix for Montreal's beautiful people. They're serious about their wine at Pullman, but also mix a mean cosmopolitan. Try tapas like venison tartare with chips, tuna sashimi with pickled cucumber salad, mini bison burgers and roasted marrow bones with veal cheeks. Were Pullman in London, it would be double the price and snooty. Here, it is honest, exciting and fun. As Montreal reinvents itself as a multicultural, modern city, so its young chefs have thrown off the shackles of classical French cuisine. My favourite example of this pared-down, matter-of-fact excellence was in the 10-table neighbourhood Bistro Bienville (4650 rue de Mentana, +512 509 1269, bistrobienville.com). There are no starters or mains, just whatever's good today. They'll fix you a stunning seafood platter, grill you a beautiful piece of fish, and roast you a perfect fat joint of beef. I also ate excellent local cheeses, drank fantastic wine, and thought that if I lived in Montreal, I'd be in here every day. Instead of parading a love of good food and drink as accessories to an ostentatious life, Montrealers celebrate the joys of the table with the matter-of-fact verve born of living half the year in the teeth of an Arctic gale. · Canadian Affair (020-7616 9184, canadianaffair.com) flies Gatwick-Montreal from £99 one way inc tax. The stylish La Place d'Armes (+512 842 1887, hotelplacedarmes.com) has rooms for around £125 including breakfast, cheese and wine and hammam. The training hotel, l'Institut de Tourisme et d'Hôtellerie (+514 282-5120, ithq.qc.c http://www.guardian.co.uk/travel/2008/jun/07/montreal.restaurants/print
  6. http://www.townandcountrymag.com/leisure/dining/a5818/montreal-restaurant-scene/ Asked to name the best restaurant city in America—meaning the United States—I offered the only reasonable answer: Montreal, a city with the culture, the cooks, the restaurants, the provisions, and the hospitality. (Also of significance is Canada's nicely diminished dollar, which makes dining a deal.) Such a welcome package was neatly summed up by a Canadian pal, Mike Boone, who worked with me at the Montreal Star in the 1970s. He said, "We're not just nice, we're cheap." Of course, Montreal isn't exactly in the United States, should you be hung up on such details as international borders. (Obviously, I am not.) The city is in the province of Quebec, a part of Canada as long as there has been a Canada. My belief that Montreal is really a lost colony of the United States is strengthened by the indisputable fact that our Continental Army captured and briefly held it in 1775. One need only glance at a map from those days, when the province of Quebec was nestled just north of the 13 colonies, to admire the logic. Allow me to add this: The citizens of Quebec practically exhausted themselves trying to secede from Canada in the latter half of the 20th century, only to fail when a 1995 referendum lost by a few thousand votes. To me Montreal is spiritually a part of the U.S., a kind of New York City in miniature, although it's even more like an independent city-state. OLD MONTREAL AT NIGHT. DENNIS TANGNEY JR./GETTY IMAGES The restaurants of Montreal are the attraction. Their evolution, which started in this century, has been swift. They are modest in size and technically proficient, and they provide a sense of casual fine dining that is embraced more wholeheartedly here than anywhere in the U.S. The dining culture is descended from those of both France and England— thankfully, more from France—leaving Montreal a sort of culinary orphan, free to seek its own path. New York, which was considered the best American dining city in most eras, but no longer, has become ground zero for casual dining. (A restaurant critic for the New York Times recently announced his top dish of the year: a sticky bun.) Montreal has developed an engaging dining personality at the same time that New York has been losing the one it had. Famed Montreal restaurateur David McMillan (Joe Beef, Le Vin Papillon) says, "I'll tell you why Montreal is the best restaurant city, and it's not about the skill of our cooking. We have the most advanced dining public in North America. I serve lamb liver cooked rare to 17-year-old girls. I sell tons of kidneys and sweetbreads. Manhattan is one giant steakhouse. Everybody there wants steak, or red tuna. I don't want to know how much red tuna is sold every day." Chef Normand Laprise, the grand old man of Montreal chefs (even if he is only 54), adds, "I visit pastry shops in the States, and I know Americans are not open- minded customers. It's hard to sell any- thing other than cupcakes and macarons." Montreal has had multiple culinary revolutions in the past 50 years. When I worked for the Star the restaurants primarily served French cuisine, albeit not quite what you'd find in Larousse Gastronomique. The Beaver Club at the Queen Elizabeth Hotel featured such fantastical dishes as Le Coeur du Charolais Soufflé aux Splendeurs du Périgord. The top chefs, who came to Canada from France following World War II or stayed in Montreal after working at Expo 67, were a little too fixated on flambéing and melting cheese. After the financial debacle of the 1976 Olympics, which almost bankrupted Quebec, the restaurants declined precipitously. The only noteworthy and enduring establishment was Toqué!, operated by Laprise. In 2001 came Au Pied du Cochon, which was informal and inventive. Chef Martin Picard embraced local products and reinvented old, somewhat primitive dishes such as jellied pig's head and poutine, an ungodly assemblage of french fries, cheese curds, and gravy that arose in rural Quebec in the 1950s. Picard created a regional cuisine and, more important, prized local products as few before him had. ADVERTISEMENT - CONTINUE READING BELOW Joe Beef, the next great restaurant, did away with tablecloths and menus (using blackboards instead). That was followed by Les 400 Coups (in the French tradition) and Lawrence (quite Anglo), establishments embracing either side of the local language divide. They were among the places that made Montreal the best for restaurants in this hemisphere, one where fine dining has been transformed into a modern ideal. No other city does it as well. DAY 1: FARM FRESH MEETS CRAZY GENIUS Daniel Boulud, who has a restaurant in the Ritz-Carlton Montreal, tells me that a visitor can grasp the essence of the dining culture before arriving, simply by looking out an airplane window. "Twenty minutes before you land, you pass over the farms, the greenhouses. This isn't California. Here you have really small farms next to each other, not industrialized." So as I fly in I peer out the window. First I see mountaintops and lakes, then silos and barns. Boulud is right. After we land, my traveling companion and I head to Les 400 Coups for lunch. The room is primarily in shades of charcoal and black, understated. The clientele, like most people in this city, dresses stylishly. The food is auspicious. Our squash soup is not like other squash soups. No bulk. No boredom. It's speckled with drops of olive oil, as though they had floated down from a cloud. The duck croquette is precisely as duck should be: rich, savory, skinless, and easy to eat. If there were such a thing as a wagyu duck burger, this would be it. AN ARRAY OF DISHES FROM LE MOUSSO, WHICH FEATURES A NEW TASTING MENU EVERY DAY. @ONDEJEUNE Les 400 Coups also has a pastry chef, a category of professional disappearing from American restaurants. I don't mean to overdo the compliments, but the desserts are notable as well: delicious and artistic, a little Georges Braque, a little forest tableau; the lemon cream dessert includes sea buckthorn. I would not be surprised if the pastry chef forages when off duty. I feared that our choice for dinner, Le Mousso, an all-tasting-menu restaurant that had just opened, would be like all the tasting-menu joints in America, the chef desperately seeking to express himself. Such food is occasionally brilliant. Too often it's awful. My friend was intrigued, certain it would be different here. She was correct. The restaurant is very Brooklyn, with an array of seating options at tables and counters, plus hanging lightbulbs and a chef, Antonin Mousseau-Rivard, who sports a short beard, a knit cap, tattooed arms, and Adidas shower sandals. He is self-taught, mostly via Instagram, and he says, "I didn't even work at a good restaurant in my life." We are handed a printed menu. It looks weird, but tasting menus always do. We eat seven dishes, all marrying ingredients never previously combined. But the wagyu beef from Quebec accented with slightly salty sturgeon caviar is masterful, as is the cool arctic char nestled in what appears to be a paint box of colors and flavors. Even the desserts are arresting, and desserts prepared by savory chefs are rarely that. The first is labeled sang, which means blood. I'm frightened, as I'm sure the chef means me to be, but it's blood sausage ice cream as Häagen-Dazs might make it, plus Quebec cheddar crumble in an apple-vinegar reduction. (Yes, Quebec has a flourishing cheese industry.) I suggest to Mousseau-Rivard that he might be a crazy genius, and he replies, "I like the word crazy more than genius." DAY 2: LOCAL HEROES A few blocks from the Parc du Mont- Royal, a revered green space designed by Frederick Law Olmsted, sits Beauty's, a luncheonette owned by Hymie Sckolnick, 95. He is always there. Hymie bought the shop in 1942 for $500. He is nice enough not to brag about his investment prowess. BREAKFAST AT BEAUTY'S, A LOCAL FIXTURE SINCE 1942. MICKAEL BANDASSAK Breakfast at Beauty's followed by a park stroll serves two vital purposes: The park provides visitors with an aware- ness of the physical glory of the city, as it's built on the slopes of the multitier hill Mount Royal, and Beauty's remains a notable example of Montreal's enduring (and somewhat inexplicable) fascination with Jewish food, most famously its bagels—smaller, sweeter, and superior to New York's—and its pastrami-like smoked meat. ADVERTISEMENT - CONTINUE READING BELOW At Beauty's, bagels from the St.-Viateur bagel shop (officially La Maison du Bagel) accompany the "famous mishmash," a kind of omelet that would be scorned by French chefs, inasmuch as it is not golden yellow or elegantly contoured. It consists of eggs, scrambled and browned a bit, the way my grandmother made hers, plus hot dog, salami, green pepper, and fried onion. You will sigh. You will burp. Unmatched in Montreal (or anywhere) is Le Vin Papillon, owned by David McMillan. The food is casual, mostly vegetables. The place takes no reservations and for a long time was nearly impossible to get into, although recently it doubled in size and the struggle has subsided. I recommend arriving at 3 p.m., when it opens, although take care not to wait by the wrong door, the permanently closed one, or you'll feel as if you've been locked out. We have celery root ribbons bathed in bagna cauda, a Piedmontese sauce made with garlic and anchovies; charcoal-roasted white turnips with housemade pomegranate molasses; and the best dish of all: a curiously savory hummus of hubbard squash with homemade focaccia. LE VIN PAPILLON'S CHALKBOARD MENU. RANDALL BRODEUR We don't leave until 6 and decide to skip a formal dinner, choosing instead a late smoked meat sandwich at Schwartz's, which seems to be open day and night. Schwartz's never changes, although the ownership has. The original proprietor, a Jewish immigrant from Romania, is long gone, and Schwartz's is now the property of a consortium that includes Céline Dion. I order my smoked meat fatty—most customers request medium or lean—and the waiter says, "Good for you." Maybe the place has changed: That's a long speech for a Schwartz's waiter. The rye bread continues to be tasteless, the smoked meat is still really good, the cole slaw reminds me of North Carolina, and the fries aren't as great as they used to be, but they're not bad. DAY 3: OLD FRENCH, NEW BRITISH Maison Boulud is admirable for who owns it (Daniel Boulud), for where it resides (in the historic Ritz-Carlton), and for its lovely location adjoining a small garden and duck pond (request a table overlooking both). The restaurant is among the last of its kind, a French one (well, mostly French) in a city where French cuisine is vanishing. (This is happening everywhere in North America; it just seems more baffling in Quebec, where more than half the population is French-speaking.) I order a lunch that spins me back in time: housemade pâté of startling freshness and eminent richness, and confit of guinea fowl leg in a miraculously silken foie gras sauce. The kitchen sends out lovely ravioli stuffed with sheep's milk cheese. It doesn't taste French, and shouldn't—the executive chef, Riccardo Bertolino, is from Bologna. THE MAISON BOULUD KITCHEN. Dinner that evening is entirely anglophile, at Maison Publique, an appealing tavern that offers only Canadian wines (and somehow pulls it off) and plates of mostly meaty foods that sound peculiar, as British cuisine almost always does. I never miss a chance to eat here. We order andouille sausage (reddish, dreamy, and fiery) spread on toast, and tender lonza, or salumi, made from free-range piglets raised for the restaurant in the Eastern Townships of Quebec. The main room has an old wooden floor, dark paneling, and mounted deer heads with soccer scarves wrapped around their necks. The menu is a well-lit corkboard to which is pinned a list of food and drink. Folks gather around it to discuss the dinner choices, a sign of changing times. When I lived in Montreal in the 1970s, during the separatist movement, concerned young people gathered in bars and pubs to sing protest songs demanding freedom from Canada. Now they chat about the origins of local meats and vegetables. DAY 4: A POUTINE CHALLENGE We have made no lunch plans, but when desperate I always call the nearest hot dog joint. On Saint Lawrence Boulevard is the Montreal Pool Room, which opened in 1912 in a different location not far from the current one. (Other changes have occurred: no more pool tables.) In case you have trouble finding it, directly across the street is the garish marquee of Café Cléopatre, which features stripteaseuses and danseuses à gogo. ADVERTISEMENT - CONTINUE READING BELOW My friend calls the Pool Room and asks, "Are you open? Are you serving food?" A sweetheart of a counterman replies, "Yes, madame. Hot dog, hamburger, cheeseburger. You come, you eat." She has her first Montreal hot dog. They're famous, even if they're bland compared with New York's. Here they're served correctly: steamed and topped with mustard, relish, and mild chopped onions. She also insists on poutine. I await her disappointment, but she loves it, saying, "It filled my every poutine expectation." If you're from New Jersey and enjoy disco fries, you might love poutine too. Hot dogs followed by poutine can be filling, which makes Hôtel Herman—it's not a hotel and there is no Herman—an excellent option for dinner. It offers small plates that are unusually small. The food is unexpectedly elegant, given the rough-hewn decor (wide plank floors that look as old as Montreal itself, tin ceiling, bare lightbulbs). Little logs of housemade foie gras are brilliantly composed, topped with crumbs and cranberries. The chef, Marc-Alexandre Mercier, bakes his own bread, dark and earthy and easily worth the $2 surcharge. The sweetbreads come with mashed potatoes from a variety called Ozette, grown in Quebec. They are mesmerizing, and it's not just the added buttermilk and cream. Mercier tells me his way with vegetables is a result of childhood trauma: His mother made him eat a bowl of rutabaga so awful it made him cry. DAY 5: GENTRIFICATION FLAMBEE Lawrence, among the most Anglo of the Anglo establishments, is blessed with big windows that allow in an abundance of light, a major reason I love to have lunch there. The staff is sweet, the wine list just right, the crockery seemingly from a church basement sale, and the menu filled with dishes you might never have eaten before. Fried endive topped with snowy crab, an unlikely concoction, is crunchy and juicy, impeccably fresh. The desserts are simple but superlative, the "burnt" chocolate pudding much like an all chocolate crème brûlée, and the warm ginger cake is topped with a crème anglaise that I'm tempted to drink. In the evening we set out to see two new restaurants with unusual appeal. Both feature wood-burning ovens, which are unusual in Montreal, and both are in newly gentrified sections of the city. A TRAY OF OYSTERS AT HOOGAN & BEAUFORT. ALISON SLATTERY PHOTOGRAPHY Hoogan & Beaufort is in a former industrial park in Rosemont where the Canadian Pacific Railway once built locomotives. An excellent consequence: It has stunningly high ceilings. William Saulnier, one of the partners, says that in the restaurant's opening days many of the calls they received started out, "Where are you?" Foxy is in a neighborhood once largely populated by Irish immigrants. Both of these spots are following an established American trend, moving away from midtown to more remote locations where rents are cheaper and space more generous. We weren't able to eat at Hoogan & Beaufort, only peek in, because we were dining with Lesley Chesterman, a friend who is the restaurant critic for the Montreal Gazette, and she was reviewing Foxy. She seemed to like my theory that Montreal belonged to the U.S. She said, "Montreal has never felt less Canadian to me." I leave the analysis of Foxy to Chesterman, enthusiastic about everything except the two dishes prepared in the wood- burning oven. About my favorite she wrote, "I loved the flatbread we ordered. Covered in melted raclette cheese, red onions, potatoes, and house-smoked ham, it was reminiscent of an Alsatian tarte flambée. We scarfed it back in minutes, the only problem being that one of the pieces of ham popped off my slice and, as I discovered the next morning, fell into my purse under the table." DAY 6: END ON A SWEET NOTE For me, departure days begin with a trip to the St.-Viateur bagel shop, where I buy a few dozen to take home. The price these days is 80 cents each. Hymie Sckolnick told me they used to cost two cents. When I complain to the counterman, he laughs and tosses in a few extra. Hymie's is a good name to drop in Montreal. PATRICE DEMERS WORKS HIS MAGIC AT PATRICE PÂTISSIER. MARC KANDALAFT Our getaway meal is lunch at Toqué!, which is run by Laprise, that most essential of Montreal chefs. His new establishment is a member of Relais & Châteaux, and his kitchen is a marvel, overflowing with cooks. The food isn't what I think of as new Montreal cuisine—it's too precise and luxurious—but it's up there with the best haute cuisine in North America. An appetizer of arctic char is creamy and silky, tasting of smoke and lemon. My Montreal Star pal Boone, joining us, calls it "the cotton candy of fish." Chicken, prepared sous-vide, is so moist there's beading on the breast. My friend has what the waitress calls "a perfect egg," cooked slowly, with a sauce made from a long-simmering duck reduction. Dessert is so ethereal—mostly honey, jelly, and cream—that on the way to the airport we stop at Patrice Pâtissier so I can pick up a few stuffed-on-the-spot chocolate-banana cream puffs. Patrice Demers, the owner of this new shop on Notre Dame West, was the first pastry chef at Les 400 Coups and thus is a hero of mine. But then, so many Montreal chefs are. Alan Richman is a 16-time winner of the James Beard Award for food writing.
  7. Jeudi, le financier américain plaidera coupable aux 11 chefs d'accusation qui pèsent contre lui dans une gigantesque affaire de fraude, tandis que le procureur requerra 150 ans de prison à son encontre. Pour en lire plus...
  8. La confiance des chefs d'entreprises et des consommateurs s'est effondrée en novembre à son plus bas niveau depuis 23 ans dans l'Union européenne. Pour en lire plus...
  9. C'est de la grande classe. Avec Gordon Campbell, les stars internationales de la gastronomie vont-elles faire de Mtl un terrain de compétition? Ce serait vraiment cool. http://www.montrealgazette.com/Boulud+Ritz+resto+will+lift+competition+chefs/4619441/story.html
  10. Read more: http://www.montrealgazette.com/news/Celebrity+chef+Jamie+Oliver+partner+with+chef+Derek+Dammann+open+gastropub+Montreal/6948470/story.html#ixzz20vIk4bkO It is nice to see, some well known chefs opening restaurants / going into business with people here in the city.
  11. (Courtesy of Enroute Magazine) More Info (français) Schedule Marino Tavares Ferreira 4 juillet S'Arto Chartier-Otis Enfants terribles 11 juillet Marie-Fleur St-Pierre Tapeo 18 juillet Richard Bastien Leméac 25 juillet Dany St-Pierre Auguste (Sherbrooke) 1er août Laurent Godbout Chez L'Épicier 8 août Jérôme Ferrer Andiamo, Beaver Hall 15 août Daren Bergeron DECCA 77 22 août Gilles Herzog Le F Bar 29 août
  12. Le Parti vert recrute un député et entre aux Communes Elizabeth May, chef du Parti vert (Photo Robert Mailloux, La Presse) Elizabeth May, chef du Parti vert Photo Robert Mailloux, La Presse La Presse Canadienne Ottawa Cinquième roue du carrosse électoral, le Parti vert croit que plus rien ne peut maintenant empêcher son entrée officielle par la grande porte des débats télévisés des chefs lors de la prochaine campagne électorale. Click here to find out more! Fière et triomphante, le chef du Parti vert du Canada, Elizabeth May, a annoncé samedi qu'elle avait recruté un député siégeant aux Communes en convainquant l'indépendant Blair Wilson à joindre ses rangs. Ce premier député vert au Parlement se transforme en laissez-passer pour les débats télévisés des chefs, a soutenu le chef des verts. Lors de la dernière élection, les verts avaient eu beau dénoncer leur exclusion sur tous les toits, les réseaux de télévisions n'avaient pas bronché. Pour admettre un chef à cet événement charnière d'une campagne, il faut avoir au moins un député élu, affirmait le consortium des médias. En conférence de presse, Mme May a indiqué qu'il n'y avait plus de raison pour refuser la participation des verts au débat. «Je remercie M. Wilson pour sa conviction que le Parti vert mérite une voix dans ce Parlement et pour son engagement envers la démocratie», a soutenu Mme May. M. Wilson a été élu sous la bannière libérale en Colombie-Britannique en janvier 2006, avant de se faire expulser par son parti à cause d'allégations à l'effet qu'il aurait enfreint la Loi électorale. Depuis, il a admis ne pas avoir déclaré des dépenses de plus de 9000 $ auprès d'Élections Canada. En juillet dernier, M. Wilson disait souhaiter retourner au sein du Parti libéral du Canada.
  13. Les chefs de file du Congrès américain poursuivaient samedi soir d'âpres négociations sur le plan de sauvetage du système bancaire proposé par l'administration Bush dans l'espoir de parvenir à un accord avant l'ouverture des places financières lundi. Pour en lire plus...
  14. Les chefs d'État des principales économies européennes s'entendent pour une régulation accrue du système financier. Ils s'accordent aussi pour augmenter de 500 milliards les ressources du Fonds monétaire international. Pour en lire plus...
  15. Le géant de la finance doit enregistrer son plaidoyer de culpabilité jeudi matin pour une escroquerie évaluée à plus de 50 milliards de dollars américains. Il risque jusqu'à 150 ans de prison. Pour en lire plus...
  16. (Courtesy of Food & Wine) Right behind New York on this list Not sure if Vegas would have been a notable mention or not, seeing it is mostly foreign chefs that have restaurants there, but still a great place to eat. Plus I hear now, that Mexico City is a foodie place.
  17. MONTRÉAL, le 31 mai 2012 - On mange à Montréal comme nulle part ailleurs. Les rituels entourant les plaisirs de la table, la créativité et la convivialité qui accompagnent les repas y sont uniques. Tourisme Montréal l'a compris et entend bien attirer les touristes... par le ventre! Pour ce faire, plusieurs initiatives ont été déployées, dont une campagne de promotion, la formation d'un comité gastronomie et l'organisation de la première édition de l'événement MTL à TABLE, qui se déroulera du 1er au 11 novembre 2012. Ce mois-ci, Montréal fait également l'objet d'un encart gourmand d'une vingtaine de pages dans le National Geographic Traveler et d'une application iPad gratuite. Depuis 2011, Tourisme Montréal fait le pari stratégique de positionner la métropole comme une destination gastronomique de classe mondiale. La stratégie de l'organisation vise notamment à prioriser la gastronomie dans ses campagnes marketing. Ainsi, 1 million de dollars seront consacrés cette année à ce créneau porteur, principalement pour des efforts de publicité et de promotion, dirigés vers les marchés de l'Ontario et des États-Unis. « Les Montréalais font de chaque repas un véritable rituel, ce n'est pas étonnant que notre ville foisonne de bons restaurants! Nous désirons faire connaître ces établissements et leurs chefs au monde entier, puisqu'ils sont une partie intégrante de la saveur unique de Montréal », souligne l'honorable Charles Lapointe, président-directeur général de Tourisme Montréal. De plus, l'an dernier, le guide Frommer's a inclus Montréal dans son palmarès des « 10 meilleures villes au monde où il fait bon manger à l'extérieur ». Première édition de MTL à TABLE Du 1er au 11 novembre 2012, Montréal aura droit à son tout premier Restaurant Week. À l'image d'autres grandes villes en Amérique du Nord, comme New York, San Francisco ou Vancouver, la métropole invitera les Montréalais et les visiteurs à découvrir la variété et la richesse de ses restaurants. Le temps d'une fête culinaire, les plus grands chefs offriront leurs meilleurs plats à prix d'ami. Plusieurs restaurants ont déjà confirmé leur participation l'événement, dont Bar Tazaflores, Birks Café par Europea, Brasserie T!, Chez Delmo, Chez l'Épicier, Chez Victoire, Ferreira Café, Toqué! et Van Horne, Cuisine du marché. Pour la liste complète des restaurants inscrits à ce jour, visitez le http://www.octgm.com/mtl-a-table/restaurants-participants.pdf.'>http://www.octgm.com/mtl-a-table/restaurants-participants.pdf. Montréal en vedette dans le National Geographic Traveler La métropole figure au cœur de l'édition de juin 2012 du National Geographic Traveler. En effet, le célèbre magazine présente à ses 8,8 millions de lecteurs une vingtaine de pages consacrées à Montréal. Cet encart propose une découverte des plats qui font la renommée de Montréal, comme les bagels ou le sandwich à la viande fumée, mais aussi des restaurants les plus créatifs de la ville. Cette section dédiée à la métropole sera également insérée dans le Toronto Star et le magazine Food & Drink à la mi-juin. Conçue elle aussi par les rédacteurs du National Geographic Traveler, l'application iPad gratuite A Taste of Montréal, est disponible dès maintenant. Comprenant plus de 250 pages, de nombreuses photos, des images panoramiques, plusieurs recettes et des conseils de chefs montréalais, celle-ci promet de faire saliver les gourmands du monde entier. Pour télécharger l'application : http://itunes.apple.com/us/app/a-taste-of-montreal/id526949604 La stratégie de Tourisme Montréal comprend également la participation d'un comité gastronomie composé d'influenceurs montréalais issus des secteurs de la restauration, de l'hôtellerie, des grands événements et des associations liées à la gastronomie. Ce groupe consultatif, formé en 2011, permet à l'organisation de valider la pertinence de ses actions et de positionner Montréal efficacement sur le marché compétitif du tourisme culinaire. Bon appétit! http://www.octgm.com/mtl-a-table/restaurants-participants.pdf
  18. La confiance des chefs d'entreprises et des consommateurs de la zone euro a reculé à nouveau en septembre, tombant à son plus bas niveau depuis l'automne 2001, après les attaques terroristes du 11 septembre. Pour en lire plus...
  19. L'Autorité des marchés financiers réclame notamment des peines d'emprisonnement et des amendes qui totalisent 551,5millions de dollars contre cinq anciens dirigeants de la firme de valeurs mobilières. Pour en lire plus...
  20. L'Autorité des marchés financiers du Québec dépose 682 chefs d'accusation contre cinq ex-dirigeants de Mount Real et réclame des peines d'emprisonnement et de lourdes amendes. Pour en lire plus...
  21. (Courtesy of Budget Travel Online) That was a little taste of the article. For more click on Budget Travel Online
  22. (Courtesy of the Montreal Gazette) I have been wanting to check this place out for 3-4 years now, I should totally go now.
  23. L'imposition, aux États-Unis, d'un plafond salarial aux dirigeants de grandes entreprises qui bénéficient de l'aide de l'État soulève un débat sur la possibilité d'une pratique semblable au Canada. Pour en lire plus...
  24. (Courtesy of The Gazette) I left out the other part of the article, speaking about restaurants in Sherbrooke and Magog. Plus there is a map showing the locations of each one, that was in the article.