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Found 8 results

  1. Read more: http://www.montrealgazette.com/business/fp/Quebec+brewers+froth+over+cheap+beer/4072041/story.html#ixzz1AJsv4pHS
  2. Source: http://www.bbc.com/travel/feature/20130531-how-the-quebecois-came-to-love-poutine/1 The day began eight hours earlier in Europe, under the light drizzle of Switzerland’s rain. As the plane began its descent into Montreal through layers of blue, pink and peach-streaked skies, the vast Canadian landscape came into view. Soon we were on the ground, making our way through the buzzing airport, past maple syrup souvenir shops and a cacophony of French and English conversations. Almost immediately, a familiar craving crept up and my stomach began to rumble. Poutine was calling. Poutine is the ultimate Quebecois comfort food – a pile of thick-cut French fried potatoes, generously sprinkled with fresh cheese curds and slathered with velvety gravy. When in the province, duck into a greasy spoon, stop by a cabanes à patates (roadside chip wagon) or take a seat at some of the city’s haute cuisine hotspots – invariably some version of poutine will be on the menu. As Montreal food blogger Na’eem Adam put it, “we all have a little gravy in our blood”. Here that gravy is usually made with a chicken, veal or turkey stock mixed with a roux of equal parts butter and flour. The result is a savoury sauce thick enough to coat a spoon and hot enough to warm – but not melt – a scattering of cheese curd. The by-product of cheese making, the curds are separated from the liquid whey of coagulating milk and heated until they reach a doughy consistency. In poutine, their freshness is paramount, measured by an unmistakable “squeak” between the teeth while chewing. European legacies Cheese making is a deeply rooted culinary tradition in Quebec. Samuel de Champlain, the founder of Quebec City, introduced cattle from Brittany and Normandy around 1610. At the time, arriving French brought with them a taste for cheese – as well as the recipes to continue the tradition abroad. As the rate of settlers increased, so did the cattle, and soon dairy farms and cheese making were vital to local economies. Canada’s history meant that settlers benefited from both French and English influences, and cheese was no exception. After the American Revolutionary War (1775 to1783), a wave of defeated loyalists moved to Canada, bringing the quintessentially English cheddar cheese. With the invention of pasteurisation and the advent of industrialisation in the late 19th Century, cheese production flourished in Quebec. By World War I, Quebecois factories were even exporting cheddar back to England. Where cheese curds fall in this timeline is imprecise. The dominant theory points to a milk surplus from Quebec dairy farms around the 1950s. With a plethora of cheddar cheese factories and an excess of milk, the leftover curds found their way into takeaway shops and diners around the province. Posh poutine Rumour has it the Quebecois harbour a hint of embarrassment over their love for poutine – an apparent juxtaposition to their branded sophistication. Combining French-influenced style and North American affability, Montreal brims with creativity and swagger. And at one hip eatery, Au Pied du Cochon in the Plateau Mont-Royal neighbourhood, the city’s penchant for cool meets their not-so-secret love for chips and gravy. Here, chef Martin Picard makes a play on French-Quebecois flavours with adventurous and brilliantly executed nose-to-tail dishes, throwing in a heavy dose of off-the-wall culinary creativity. Heaps of pork, duck, foie gras and boudin (blood sausage) dot the calorific menu, and under low hanging Edison light bulbs and butcher-block wooden tables, you dine on fat. The poutine is no exception. Picard’s interpretation starts with a chicken velouté gravy enriched with pork stock, foie gras and egg yolks. The decadent sauce is ladled over cheese curd-dotted chips fried in duck fat and topped with 100g of expertly seared goose liver. Picard’s poutine is gorgeously fatty, rich, savoury, sublime. It is the kind of dish that inspires scheduled layovers through Montreal just to snag another taste. A messy history But poutine was not born topped with a slab of foie gras. Its origins lie 150km northeast of Montreal in the town of Warwick. History points to restaurateur Fernand LaChance who, in 1957, added cheese curds to a takeaway bag of chips at the request of customer Eddy Lanaisse. Legend has it LaChance replied to Lanaisse’s request saying, “ça va faire une maudite poutine” (that's going to make a damn mess). It is argued that the etymology for poutine lies here with LaChance. Others point to an adaption of the English word “pudding”, while some Quebecois claim poutine is the evolution of the local slang, poutingo, or “bad stew”. Nevertheless LaChance indulged Lanaisse, and soon word of his chips-meets-curds creation spread. However, gravy did not enter the equation until seven years later. It was in Drummondville, a small town 50km southwest of Warwick, that sauce married chips and cheese. At a local restaurant, Roy le Jucep, owner Jean-Paul Roy was slathering gravy on his chips when he noticed diners throw cheese curds, displayed for sale on the countertops, into their takeaway bags. He put the mash up on his menu, thereby effectively creating poutine as we now know it. Roy le Jucep still stands in the same spot today. Word-of-mouth steadily carried poutine from local villages and cheese-making towns around the province into Montreal, and by the 1980s, poutine was so engrained in Quebecois culinary culture that Burger King and McDonald’s had it on their menus. In 2007, Canadian news agency CBC conducted a survey that rated poutine 10th on a list of Canada’s best inventions. Local love In Montreal today, you can find everything from classic to avant-garde poutine. La Banquise in Plateau Mont-Royal is one celebrated eatery where you can do both – even at 3 am. A family-run local favourite, La Banquise opened in 1968 as an ice cream shop before growing into a snack bar specialising in hot dogs and chips. Poutine first hit their menu in the 1980s, but when Annie Barsalou took over the restaurant from her father, Pierre, they started to experiment with the dish and never looked back. Today, La Banquise is a 24-hour dedicated poutine joint with more than 28 varieties on offer, such as poutine with merguez sausages, hot peppers and Tabasco. Lunchtime is saturated with a loyal crowd of nearby workers, while at night the students roll in. This is the kind of rowdy spot you seek out after an evening of boisterous drinking – it is informal, packed and noisy. And their poutines are exactly what you crave after midnight, with fat chips that retain their texture against smooth, well-seasoned gravy. Along with late-night greasy spoons, the Quebecois also have a shared love for poutine from cabanes à patates. These roadside food trucks dot the province serving up classic poutines that make purists swoon. Lucky’s Truck is a contemporary take on the traditional, serving up haute street food out of a repurposed Fedex truck that traverses Montreal’s cobblestoned streets. Theirs comes with duck confit, caramelised balsamic onions and a foie gras and red wine sauce. The confit is melt-in-your-mouth, the gravy is full-bodied and indulgent and the onions are beautifully sweet with a touch of balsamic tartness that cuts through the richness of the sauce. Poutine party. And then, there is Poutine Week, an entire week dedicated solely to poutine. Founded by blogger Na'eem Adam, the first ever celebration took place in February 2013 and more than 30 restaurants featured the Quebecois icon on their menus as the city embarked on a culinary food tour to uncover the best. Diners hopped from spot to spot, taste testing poutines and voting for their favourite on the festival’s website – which got more than 100,000 hits in the week. From amateur eateries to poutine connoisseurs, the Quebecois spent the week indulging in jazzed-up versions – such as Le Porky Pig at St Laurent Boulevard’s Macaroni Bar, which served theirs with sliced porchetta, fontina cheese and sweet potato fries – alongside the classic, where the focus was on hand-cut fries, perfect gravy and the freshest curds. By week’s end, Poutineville on Ontario Street was voted the best for their General Tao Poutine, made with crushed potatoes, cheese curds, scallions, sesame seed and General Tao sauce, a North American-Chinese sweet, sour and spicy sauce. Next year’s Poutine Week is already in the books for 1 to 7 February. Quebec has not one, but two poutine-related celebrations, with the St Albert Cheese Curd Festival taking place from 14 to 18 August 2013. Held each year by one of Montreal’s most prominent cheese curd producers, the St-Albert Cheese Co-operative, the festival celebrates the factory, the small town about 150km west of Montreal and – of course – cheese curds. This year’s event is particularly meaningful; in February 2013 a fire destroyed the factory. For this village of 500 residents, St Albert’s has served as the backbone for the community since it opened in 1894 as a collective of 10 milk producers. Today, the Quebecois are rallying around St Albert’s, supporting the rebuild and working together to ensure the factory’s survival. The soul of Quebec It is perhaps this camaraderie – more so than all of the events, roadside wagons, poutine hotspots and jazzed-up versions – that speak to the deep connection to this iconic dish. Simply, poutine is in the Quebecois consciousness. And from the moment you land in Montreal airport to finding your way through to the city’s beautiful and bustling centre, this feeling of fellowship is palpable, best expressed over a generous plate of warming poutine.
  3. Cirque du Gourmet Montréal’s Jean Talon Farmers’ Market is a feast for the eyes, too By Matt Scanlon You can’t beat the people-watching at Café Italia on Boulevard St. Laurent in Montréal. From the coffeehouse’s small sidewalk tables, an observer can take in the city’s swirling blend of color and culture: a Rasta-capped dad pushing a tandem stroller; a reed-thin, ghost-pale city girl; a man-sandaled Red Sox fan, presumably from the States; a fiftysomething Asian woman in a sky-blue business suit. One thing unifies this disparate urban crowd: loot from the Marché Jean Talon. Grasping sacks filled with guava, pineapples, wedges of cheese and the requisite torpedoes of French bread, the shoppers spill out of one of the best open-air farmers’ markets in the city . . . some say the continent. To those who’ve fallen prey to the Jean Talon addiction, the place is much more than an opportunity for bag filling. Since its opening in 1933, the market has been an impromptu park: part “Where am I?” landmark for tourists, part political forum and part all-day hang-out for everyone from skateboard kids to fashionistas. Think of a circus with much better food . . . and no clowns. Situated between avenues Casgrain and Henri-Julien, closest to the Jean Talon metro stop, the Marché Jean Talon is one of only two large farmers’ markets in Montréal — the other is Atwater in the Westmount neighborhood. However, many locals feel Jean Talon represents a more faithful adherence to the “buy local, sell local” motto. Its 300-odd stalls — shaded from the sun by a roof without walls, train-station-style — overflow with cheese, meat, produce of virtually every shape and description, freshly cut flowers, fish just plucked from the Gulf of St. Lawrence, and Québec crafts such as hand-woven hats and rugs. The outside edges of the market hold restaurants, larger food stores and a raft of cafés. Though the market resides on the northwestern edge of Little Italy, the neighborhood vibe is more Gallic than Latin, and the happiest customers are those who can at least introduce their inability to speak French . . . in French. Stylish epicurians are quick to note that the Atwater market, with its tonier locale, has more cachet these days, and for people less eager to immerse themselves in Québécois culture, its largely Anglophone location is certainly American-friendly. But that’s just the point: When we go to Montréal, it’s because we want to get away. And Jean Talon has plenty of exotic tastes, including Québec favorites such as Rougemont and Mont-Sainte-Hilaire apples, lamb and pork from the Rigaud hills, and chèvre and Pied-de-Vent cheeses. Open year-round, a market of this size naturally has its share of imports, too. You can grab a Florida orange for nostalgia’s sake, but really. Fromage fans in particular have good reason to make the journey to Jean Talon. Though we have plenty of fine unpasteurized cheeses in Vermont, the market is a prime place to sample Québec’s offerings. Purists believe heat kills much of the earthy texture and place-presence (or terroir) of cheese, and after a hockey-puck-sized serving of a goat’s milk variety called “Tome,” it’s difficult to argue the point. Grassy, sharp and with a white-wine-like finish, it’s a revelation. Such bliss comes with a side order of caution; unpasteurized milk is more prone to have listeriosis and E. coli passengers on board, and pregnant woman should abstain. Though there are at least a dozen great places to buy, Fromagerie Qui Lait Cru — a nifty pun that means both “raw milk” and “Who would’ve believed?” — has a particularly garrulous staff when it comes to answering questions. There are few better examples of Jean Talon’s emphasis on local flavor than Porc Meilleur. Supplied by a family-run farm of the same name in the Maskoutan region, its hormone- and antibiotic-free meat comes from pigs that are fed a combination of grains, yogurt and milk — the proportions are a house secret — and the results are the stuff of local legend. It’s not uncommon for shoppers to come from as far as Ottawa for the bacon, and a shortage of chops can be cause for a near-riot. If veal is your thing, Veau de Charlevoix, just a stone’s throw from Porc Meilleur, is just as passionate about animal raising and quality. Les Délices de la Mer has the unofficial designation of the go-to place for fresh fish in the market. You’ll know it by the number of people standing nearby eating fried fillets out of paper wrappers, eyes turned heavenward in appreciation. Les Délices sells and cooks what’s in season, of course, and at the moment turbot is in abundance. A relative of the flounder, this 10- to 30-pound bottom dweller is prized for delicate (if firm) flesh and a decidedly non-fishy flavor. More than anything else, though, what you see in the market is produce, and again, as long as the harvest lasts, local fruits and vegetables are the stars of the show. For sheer scale and diversity, start with Sami Fruit, just off the market on Rue Jean Talon South. Portage potatoes look appreciably different from their Idaho cousins, while Reliance peaches and Nova Scotia grapes put many in the States to shame. Though these staples of Jean Talon anchor the day, the best part of the market is the unexpected. One day an intrepid shopper might find a small stall offering fresh lobster; the next, a display of crayfish; the next, kosher pickles manufactured by the remnants of the area’s once-sizeable Jewish community. Each visit is different, and as you dip your baguette into a jar of brandied strawberry puree over the low notes of a Mexican guitarron, suddenly the ennui of the border crossing seems worth it. Fruit Flight What’s the point of filling your bags with the wonders of Québec if they end up in the hands of customs agents? Crossing the border is nervewracking enough without worrying about the rules regarding the legal importation of Canadian goods, and the trouble is that these regulations change constantly. With every new potato worm, fruit fly or blight, products that were acceptable yesterday become illegal today. Generally, though, things play out like this: Prepared items such as jam, jelly, sauce, olive oil, mustard, honey, wine and vinegar are permissible, with the very strict exception of anything containing meat. Importing a meat product of any kind is forbidden. For the sake of your stomach, and because it generally falls under the meat heading, leave the fish on your plate, too. The rules are a bit more relaxed regarding Canadian fruit and vegetable importation than with flora of Mexico, Central America or Europe. As long as your plunder is not exotic (eat the last of that pineapple before you leave) and/or bears a “grown in Québec” label either on the fruit or on the bag, you’ll most likely be OK. To be safe, don’t mingle different types of fruit in one bag. Hard cheeses, even those containing raw milk, are generally allowed, but no soft varieties — sorry, Brie lovers. Be further advised, though, that any customs agent can decide for any reason that an item is inadmissible or exceeds the maddeningly vague “reasonable amount” rule. Don’t press your luck by proclaiming your rights — you really don’t have any when it comes to this stuff — or doing your Alan Shore impersonation from “Boston Legal.” Smile, surrender the olives, and move on.
  4. Il s’agit de la deuxième acquisition aux États-Unis pour Agropur cette année. En janvier dernier, l’entreprise avait mis la main sur Trega Foods dans l’État du Wisconsin. Pour en lire plus...
  5. Voilà! Le tout premier concours de photographie Mtlurb! Vous devez voter pour votre photo préférée parmis celles aillant eues une plus grandes moyennes de votes. Exceptionnellement, ce concours regroupera deux thèmes : Du vieux et du nouveau et Nature urbaine. Le concours prendra fin vendredi prochain (15 août 2008). Alors voilà! Votez! ------------------------------------------------- 1. "Dramorama" Par : Yarabundi 2. Bar Chez PP Par : BruB 3. Ville d'été Par : Gilbert 4. Guaranteed Pure Milk Par : Atze 5. "Contre Vents et Marées" Par : Yarabundi
  6. I contributed this so I reserve the right to delete it. Signed, MTLskyline
  7. Demain j'ai envis de prendre une marche et faire le tour des projets, vraiment au grand complet. Voici mon itinéraire. Est-ce que j'ai oublié un site ou un projet? Please let me know! I don't get a chance to do this often, i want to milk it for what it's worth! (And rest assured i'll be posting the pics to their corresponding threads tomorrow) Cliquez ici (google maps) (Les trucs jaunes correspondent aux sites)