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  1. [ATTACH=CONFIG]31267[/ATTACH] -------------- Message original Consultation de l'inscription Le site en question:
  2. Montreal's restaurants fluent in French BY RAPHAEL SUGARMAN Saturday, December 1st 2007, 4:00 AM Europea's chef, Jerome Ferrer, prepares a fine French meal. New Yorkers looking for the perfect destination to tantalize their palates needn't spend hours traveling overseas to Paris. They should instead make the relatively short jaunt to Montreal and enjoy a culinary tradition that is just as passionate and arguably more exciting than that of France. "The food [in France] is very good and very classic, but here we are more open-minded," says Normand Lapris, executive chef of Toque, a highly rated Montreal restaurant. "When I am cooking, I don't think to myself, 'I can't use this recipe or this spice because it is not French,'" adds Lapris. "If I like curry, I put curry in my food." Fostering classic French cuisine - while remaining open to North American eclecticism - makes Montreal an ideal city for food lovers. More than half the city's 20 top-rated restaurants are classified as French or French-Canadian, and the cuisine - and its Quebecois influences - undeniably inspires the greatest passion in Montreal's kitchens. A very good case can be made that the city's top French restaurants - including Chez L'Epicier, L'Express, Au Pied de Cochon and Toque - offer every bit as delectable and memorable a dining experience as any spot in Paris. Because Montreal is, by nature, a French city, dining in a bistro here offers a much more authentic experience than similar establishments in New York or other North American cities. "When you are dining at L'Express, you feel like you could be in Paris, like you are in another world," says Lesley Chesterman, restaurant critic for the Montreal Gazette. Much like France, the quality of restaurants in Montreal is driven by the superb food markets. At the Atwater Market in the Saint-Henri district, and at the Jean-Talon Market adjacent to Little Italy, locals and tourists alike marvel at the bounty of luscious, home-grown products. At Jean-Talon, make sure to visit Le Marche Des Saveurs du Québec (The Market Flavors of Quebec), a pair of shops that feature a staggering 7,000 delicacies produced in the province. "The small producers make all the difference here in Quebec," says Carl Witchel, a local food historian. "The difference between Montreal and New York is that here you can go into a really inexpensive bistro with 20 or 25 seats and have something really remarkable." IF YOU GO ... Where to stay: Le Saint-Sulpice: Cozy boutique hotel in the heart of Old Montreal, a block from Notre Dame. (877)-SULPICE. Hotel Le Germain: A gem in the city's downtown business district. (514) 849-2050. Where to eat: Nuances: Jean-Pierre Curtat's wonderful French fare, irreproachable service and ethereal sunsets. (514) 392-2708. Club Chasse Et Péche: You have to love a place that lists "Six Oysters with Charisma" on the menu. (514) 861-1112. Europea: The Lobster Cream Cappuccino with truffle oil is just one of chef Jerome Ferrer's inventive offerings. (514) 398-9229. Beaver Club: Located in the Fairmont Queen Elizabeth Hotel, this opulent stalwart has been serving classic French cuisine for decades. (514) 861-3511.
  3. Québec s'attaque à l'évasion fiscale Dernières nouvelles (archives) Le gouvernement du Québec intensifie ses efforts dans la lutte contre l'évasion fiscale dans le secteur de la restauration. Radio-Canada a appris que le ministère du Revenu annoncera lundi le lancement d'un projet pilote pour contrer ce phénomène. Revenu Québec va installer gratuitement un logiciel d'enregistrement fiscal dans une cinquantaine de restaurants pour comptabiliser leurs véritables revenus. Le projet se fera en accord avec l'Association des restaurateurs du Québec. Le gouvernement souhaite que tous les restaurants soient équipés de ce logiciel d'ici 2011. Chaque année, l'évasion fiscale dans le secteur de la restauration prive le trésor public du Québec de 425 millions de dollars.
  4. Un autre article intéressant du Telegraph de Londres. Ils publient régulièrement des articles touristiques sur Montréal et le Québec, toujours très flatteurs, d'ailleurs. Montreal: a thrilling collision of cultures Part French, part English and a lot more besides, Montreal is stylish, intriguing, and full of joie de vivre, says Kathy Arnold. On a sunny Saturday morning, we stroll through the Quartier Latin. Apart from a few dogwalkers and the occasional cyclist, the streets are quiet. We take a table at an outdoor café, order café au lait and read through La Presse, the local newspaper. It is all oh-so French, but when an American sits down nearby, the waitress slips effortlessly into English. We are in Montreal, the third-largest French-speaking metropolis in the world (after Paris and Kinshasa) – and one of the most intriguing cities I know. Montreal is proud of its Gallic roots. From its founding in 1642 until 1763, when the British took over, this island in the St Lawrence River was an important outpost of France. Down by the harbour, 19th-century banks and warehouses testify to the wealth generated by the port. It still ranks as one of the largest in North America, despite being 1,000 miles from the Atlantic. Traditionally, the Anglophones lived on the west side, the Francophones to the east. The dividing line was - and still is - the boulevard Saint-Laurent, referred to as “The Main” in English or “La Main” in French. The look of the city reflects this mixture of cultures, as if, in an architectural game of tit-for-tat, classic French designs are matched by traditional British. In front of the Hôtel de Ville, we crane our necks to look up at columns and porticoes as grandiose as any on a 19th-century town hall in France. By contrast, at Christ Church Cathedral, Anglican Gothic rules, from arches to spire. Then there are the street names: Saint-Jacques and Victor-Hugo share the map with Sherbrooke and Queen-Mary. And where else boasts a rue Napoléon and a rue Wellington? Canada’s second city may rest on European foundations, but its mirror-windowed skyscrapers are pure North America. So is the grid system of streets that spreads from the St Lawrence up to Mont-Royal, the hill for which the city is named. But unlike many US cities, Montreal is very walkable. We saunter along cobbled streets and lanes in the oldest part of the city, the Vieux-Port, where harbourside seediness has given way to galleries, trendy hotels and restaurants. Up the hill, in the Plateau area, we photograph the escaliers - the outdoor staircases that are a feature of the century-old duplex townhouses. Some insist that the curved steps reduced building costs; others say they created space for a front garden. Local lore suggests otherwise. “We are very Catholic,” a friend explains. “To ensure propriety, the church insisted on exterior entrances so everyone on the street could always see who was going in and out of each apartment.” Many Montrealers still live downtown, so the urban bustle continues after work and at weekends. Thanks to a passion for the arts, there is always plenty going on. Over the years, we have been to the Montreal Symphony Orchestra and the Grands Ballets Canadiens, enjoyed jazz and comedy at small clubs. And we have always eaten well. Like their cousins in the Old World, Montrealers love good food. As well as four busy, European-style markets, piled high with local produce, there is a huge range of well-priced restaurants. Some offer hearty Québec favourites such as smoked meat, tourtière (meat pie) and, thanks to the Jewish community, arguably the best bagels in North America. My favourite restaurants are those offering a modern take on traditional recipes; the most famous is Toqué!, whose chef, Normand Laprise, was in the vanguard of the foodie revolution. Still others reflect the influx of immigrants from Italy and Greece, Spain and China. These newcomers have spiced up the pot-au-feu that is Montreal: Vietnamese-run flower stalls look like mini-garden centres and red-shirted Benfica supporters celebrate the Portuguese club’s victory. Although locals still talk about the “French” and the “English”, meaning Francophone and Anglophone, Montreal today embraces so much more than just these two cultures. It all adds up to a city that is vibrant, confident and forward-looking, with a joie de vivre that is impossible to resist. As the franglais slogan for a local radio station puts it: “Plus de hits! Plus de fun!” Essentials Montreal is five hours behind UK time; the international dialling code for Canada is 001; the current exchange rate is C$1.88 to the pound. Where to stay Luxury The city is dotted with designer-cool hotels, such as the 30-room Hotel Gault at 449 rue Sainte-Hélène (514 904 1616,; from £90), on the edge of Vieux-Montreal. Behind its elegant 1871 façade are bare brick and modern art. Traditionalists should opt for the Auberge Bonaparte at 447 rue Saint-François-Xavier (514 844 1448,; £80), with its romantic ambience, excellent restaurant and 30 comfortable rooms. In fine weather, take in the views over Vieux-Montreal from the sixth-floor roof terrace. Mid-range The 60-room Hôtel XIXe Siècle at 262 rue St-Jacques Ouest (877 553 0019,; from £70) scores for price and location – on the edge of Vieux-Montreal and an easy walk from downtown. The lobby and bar still have the high ceilings from the building’s origins as a 19th-century bank. Budget When the Auberge Les Passants du Sans Soucy at 171 rue St-Paul Ouest (514 842 2634, opened as an art gallery-cum-b&b some 15 years ago, Vieux-Montreal had yet to be revived. Today, guests staying in this 1723 stone house are steps away from galleries, shops and restaurants. Nine rooms only, so book early; Daniel Soucy’s breakfasts are lavish. What to see Museums For a quick history lesson, visit Pointe-à-Callière, built right on top of the city’s first Catholic cemetery (1643-1654). Look down through glass to the graves of Iroquois Indians buried near people named Tessier, Thibault and Hébert, family names that are still in the local phone book. On the top floor, L’Arrivage restaurant has great views over the port (514 872 9150, As well as the obvious European Old Masters, the Musée des Beaux-Arts (514 285 2000, has fine Canadian works. Paintings by the renowned Group of Seven capture the ruggedness of the country in the early 20th century; more contemporary are Quebecois talents such as Jean-Paul Riopelle and Serge Lemoyne . The Olympic Park From the 1976 Olympic Stadium, the Montreal Tower rises 537 feet (164m) - at an incline of 45 degrees. Take the funicular up to the Observatory for spectacular views across the city. Another legacy of the Games is the pool. For £2, you can swim where David Wilkie of Scotland took gold in the 200m breaststroke, breaking the world record in the process (514 252 4737, Then there is the velodrome, recycled as the Biodôme. Under a vast roof, this space is divided into four eco-systems, which are always in season. Sloths hide in the Tropical Rainforest, cod and salmon swim in the St Lawrence Marine Eco-system, beavers build dams in the Laurentian Forest, but the biggest crowd-pleasers are the penguins, which torpedo into the icy waters of the Antarctic (514 868 3000, Montreal Botanical Garden An easy walk from the Olympic Park is the city’s answer to Kew Gardens (514 872 1400, Within its 180 acres are 10 giant greenhouses and 30 themed gardens. Learn all about toxic and medicinal plants; compare Chinese and Japanese horticultural styles. Montreal Insectarium Across from the Botanical Garden is the Insectarium (514 872 1400,, a must for children. This is a world of creepy-crawlies, with dung beetles, stick insects, cochineals, bees and more. There is even a set of scales that registers your weight, not in pounds or kilos but in ants. A 10-year-old weighs in at about 1.5 million. What to buy Shopping With sterling riding high, shopping is a pleasure. All the international brand names are here, but most fun are the boutiques featuring the work of stylish local designers. Downtown, head for rue de la Montagne, between Boulevard de Maisonneuve and rue Sherbrooke; up on the Plateau, check out rue Saint-Denis, chock-a-block with shops, and the funky boulevard Saint-Laurent. The three big department stores are Holt Renfrew, La Baie (Hudson’s Bay Company) and La Maison Ogilvy, where noon is still marked by a kilted piper playing the bagpipes. Markets Join locals shopping for produits du terroir at the art deco Marché Atwater, with its cheeses and maple syrup, and, next to Little Italy, the Marché Jean-Talon, ringed with busy bistro tables. The Marché Bonsecours in Vieux-Montreal no longer sells fruit and veg: the handsome 1847 building is now devoted to arts and crafts. Where to eat Toqué! Back in the early 1990s, Normand Laprise startled locals with his flavour combinations and the dramatic look of his dishes. As inventive as ever, his seven-course, £45 “mystery menu” could include scallops marinated in strawberry and bell pepper jus and suckling pig with a curry glaze (900 Place Jean-Paul-Riopelle; 514 499 2084, La Porte At this family-run operation, Pascale Rouyé looks after front of house while her husband, Thierry, and their son cook. They do what the French do best (local ingredients, classic techniques), and the five-course, £22 menu would be hard to beat in their native Brittany (3627 Boulevard Saint-Laurent; 514 282 4996) . Olive + Gourmando Wood floors and chairs and young, cheerful staff make this a pleasant place to start the day with steaming café au lait and a blueberry brioche (351 rue Saint-Paul Ouest; 514 350 1083, Garde-Manger The disco beat gets louder as the evening progresses in this brick-walled restaurant. Get stuck in to ribs and platters piled with crabs, mussels and shrimp from Québec’s Iles de la Madeleine. Finish with maple-pecan pie (408 rue Saint-François-Xavier; 514 678 5044). Aszú In this basement oenothèque, David Couture’s modern cuisine is matched with 50 wines by the glass (212 rue Notre-Dame Ouest; 514 845 5436). Night owls During Prohibition, Americans escaped to Montreal for whisky and jazz. There is still no shortage of clubs and bars. Join the fun on rue Crescent, boulevard Saint-Laurent and rue Saint-Denis in the Quartier Latin. One of the best jazz clubs is The Upstairs (1254 rue MacKay; 514 931 6808, Getting there Canadian Affair has return flights from London Gatwick and Manchester to Montreal Trudeau International from £198; flights and six nights’ three-star accommodation from £396, based on two sharing (020 7616 9184 or 0141 223 7517, Getting about No car is needed. The STM three-day tourist pass (£9) offers unlimited travel on the fast, safe metro and bus system. Metro stops are part of RÉSO, the network of cheerful, brightly lit underground walkways that stretches for some 20 miles, linking shops and apartment blocks, restaurants and museums. Getting in The Montreal Museums Pass gets you in to the 30 principal museums, and includes the three-day travel pass (£23, More information Tourism Montreal: At Tourism Québec, talk to a real person on 0800 051 7055 ( In the know Three of the best events on the city’s calendar include: Canadian Grand Prix, June 6-8 ( International Jazz Festival, June 26-July 6 ( Just for Laughs Comedy Festival, July 10-20 (
  5. Les restaurants Kelsey's ferment leurs portes au Québec 12 mars 2008 - 11h37 Michel Munger Agrandir Les restaurants Kelsey's offrent un concept de bar et grill pour des clients qui cherchent à manger dans une ambiance conviviale et informelle. Photo: Grossir caractèreImprimerEnvoyer .a{float:left;padding:0px 15px 10px 0px;text-align:center;width:175;} Les 12 restaurants Kelsey's disparaîtront de la carte au Québec dès le 15 mars et 414 emplois sont touchés, a appris Insatisfaite du rendement de la chaîne dans la Belle Province, la maison-mère Cara a décidé d'y mettre la hache. Josée Béliveau, directrice de compte chez Edelman Relations publiques, confirme la nouvelle. «Disons que le concept offert par la chaîne n'a pas vraiment trouvé preneur auprès des Québécois», explique-t-elle. Les restaurants Kelsey's offrent un concept de bar et grill pour des clients qui cherchent à manger dans une ambiance conviviale et informelle. Ses rivales immédiates sont les bannières Boston Pizza et Casey's. «Les restaurants étaient surtout présents en banlieue, rappelle Mme Béliveau. Il y avait un restaurant à Anjou et un à St-Laurent, mais les autres étaient situés à des endroits comme Longueuil, Laval et St-Bruno. C'était une clientèle familiale qui était visée.» Kelsey's compte plus d'une centaine d'emplacements au Canada et elle célèbre son 30e anniversaire cette année. La chaîne est surtout présente en Ontario. Ancienne propriétaire de la chaîne de cafés Second Cup, la société Cara, de Mississauga, exploite aussi la bannière Harvey's au Canada. C'est aussi un traiteur pour 60 transporteur aériens.
  6. Groupe Cholette Condos modernes avec ascenseur et stationnement intérieur Nouveau site en développement coin Casgrain et Molière à Montréal Au coeur de l'action de Montréal Immeuble de 17 condos ( 3 1/2 et 4 1/2) Hall d'entré distinctif Aménagement intérieur spacieux au style urbain À proximité: boutiques, terrasse et restaurants
  7. Publié le 08 avril 2009 à 07h19 | Mis à jour à 07h24 Le centre-ville nouveau Marie-Claude Lortie La Presse Juste avant Noël, trois institutions du centre-ville de Montréal ont fermé. Guy et Dodo, la Rapière, les Chenets. Trois restaurants français qui ont connu de très beaux jours à une autre époque mais qui, pour des raisons incluant les piètres pronostics économiques, ont préféré mettre la clé sous la porte. Au même moment, ou à peu près, la Montée de lait a décidé de devenir La Montée, en quittant son Plateau pour déménager rue Bishop. Et Myriade, un minuscule café parti de rien mais dédié aux connaisseurs, a ouvert parmi la faune de Starbucks, Nespresso et autres points de vente de multinationales aux reins plus que solides. Bref, le centre-ville change. Il évolue. Il s'adapte. Il se tasse autour de Concordia, où circulent des milliers d'étudiants chaque jour grâce aux nouveaux pavillons. Il se transforme autour du Centre Bell, où les foules demandent à boire et à manger et pas juste des ailes de poulet dans les bars sportifs. Il accueille des jeunes professionnels qui aiment cuisiner, manger sainement, découvrir, goûter. Bref, les bars à sushis se multiplient et les adresses qui ont connu leur apogée à l'époque où les hommes d'affaires, avocats et autres courtiers allaient luncher avec leurs clients pour enfiler deux martinis, du vin et trois grappas à la fin du repas, façon Mad Men, elles, cherchent une raison d'être. «Les jeunes sont tough», résume le chef Daren Bergeron du Decca 77, à l'angle de la rue Drummond et du boulevard René-Lévesque, une des adresses qui illustrent le mieux le visage de ce centre-ville nouveau. Gourmet et moderne, soucieux de l'environnement, ayant beaucoup voyagé, ce nouveau monde apprécie les prix raisonnables de la cuisine recherchée qui met en vedette les produits régionaux offerte par le restaurant. «Et même dans les cinq à sept, c'est rare qu'ils prennent plus que deux verres», ajoute M. Bergeron. Le nouveau défi des restaurants du centre-ville est donc de suivre la modernité des autres villes d'Amérique du Nord et d'offrir une cuisine à la fois légère et raffinée qui ne coûtera pas une fortune et qui se démarquera des ersatz de restaurants fusion si communs dans les années 90 et connus pour leurs ridicules portions d'oiseaux. Avec son rapport qualité-prix spectaculaire et son allure à la fois sophistiquée et décontractée, pas trop «nappe-blanche-coincée», La Montée, nouvellement installée rue Bishop, répond tout à fait à ce genre de demande. Mais si l'équipe formée par le chef Martin Juneau et par Hugo Duchesne a déménagé au centre-ville, c'est aussi un peu par hasard. Ils ont aimé la maison qu'ils ont trouvée près de Concordia, avec ses hauts plafonds et son style brownstone new-yorkais. «Pour le moment, on a surtout des clients qui nous ont suivis du Plateau, explique Juneau, qui s'attendait d'entrée de jeu à voir plus d'anglophones. «Mais ce que je découvre surtout, c'est que le centre-ville, ce ne sont pas juste des gens de passage, des touristes ou des gens qui magasinent. Il y a aussi une vraie vie de quartier.» Le nouveau centre-ville, c'est aussi le Laurie Raphaël, à l'hôtel Germain, rue Mansfield, avec sa cuisine haut de gamme offerte le midi à un prix qui en fait l'une des meilleures affaires en ville. C'est M: BRGR, rue Drummond, le restaurant de hamburgers ouvert par des gens de chez Moishe's, où on sert des hamburgers de qualité, apprêtés au goût du jour, fût-ce avec des poivrons grillés ou des asperges, du boeuf de Kobé ou une mayonnaise à la truffe. C'est le café Holt, avec ses tartines de chez Poilâne et ses salades créatives et fraîches, servies dans un décor hyper moderne. C'est aussi Vasco da Gamma et ses sandwichs de grande qualité, c'est la Brasserie Brunoise, rue de la Montagne, version montréalaise avec télés accrochées aux murs d'une brasserie à la française, et c'est le café Myriade, rue MacKay, qui nargue les grandes chaînes avec son café provenant de petites plantations, dont on sait presque qui en a cueilli les grains. Ce qui demeure difficile, toutefois, au centre-ville, c'est de trouver la perle parmi les tonnes de restaurants pas chers. Pour la cuisine coréenne, il y Manna, rue Bishop, ou alors Towa, sur Sainte-Catherine. Pour la cuisine de Hong Kong, plusieurs ne jurent que par Prêt-à-manger, sur Sainte-Catherine, où la platitude du décor n'a d'égal que la qualité des nouilles. Les gars de La Montée, eux, aiment bien aller manger parfois le midi chez Ferrari, en face de chez eux, rue Bishop, où la cuisine italienne est souvent très bonne, familiale. Et Hugo Duchesne est aussi un amateur des caris de la Maison du cari, rue Bishop. Et que fait-on si on a une envie de bavette ou de cassoulet comme en faisaient tous ces restaurants d'une autre époque qui ferment les uns après les autres? On va au très vénérable, classique et intact Paris, rue Sainte-Catherine, qui a fermé, puis a été racheté et est maintenant rouvert, géré par de plus jeunes!Quelques adresses Quelques adresses: > Decca 77 1077 Drummond Montréal 514 934 1077 > La montée 1424 Bishop Montréal 514 289 9921 > Brasserie Brunoise 1012 rue de la Montagne Montréal 514 933 3885 > Café Myriade 1432 McKay Montréal 514 939 1717 > M :BRGR 2025 Drummond Montréal 906 2747 > Café Holt Sous-sol du Holt Renfrew 1300 rue Sherbrooke ouest Montréal 514 842 5111
  8. Publié le 22 avril 2009 à 05h00 | Mis à jour à 11h30 Une guerre du café à l'horizon Pierre Couture Le Soleil (Québec) Après la guerre des beignes, assisterons-nous à celle du café? McDonald's vient de lancer une vaste offensive sur Tim Hortons. Le but : gagner des parts dans le très lucratif marché des buveurs matinaux. Ne riez pas, de grosses sommes d'argent sont en jeu. L'an dernier, il s'est vendu au Canada plus de 1,8 milliard de tasses de café dans les restaurants et les établissements spécialisés. Les ventes de café ont ainsi progressé de 2 % (36 millions de tasses) par rapport à 2007. Selon un sondage commandé par la firme NPD Group, le café demeure le produit le plus prisé des Canadiens lorsqu'ils franchissent les portes d'un restaurant. Le tiers des ventes des restaurateurs sont associées au café. En calculant un profit net d'environ 85 % sur chaque tasse vendue, on comprend un peu mieux l'engouement des géants de la restauration rapide pour cette précieuse boisson chaude. Au Canada, Tim Hortons domine outrageusement la vente de café le matin. Ses parts de marché sont estimées à environ 70 %. À l'opposé, McDonald's ne contrôlerait que 10 % des ventes de café entre 6h et 10h30. L'an dernier, les 2917 succursales Tim Hortons ont généré beaucoup de fric, soit des revenus de 2 milliards $. Chez Tim Hortons, environ 50 % du chiffre d'affaires émane de la vente de café. Or, McDo pense qu'elle pourrait s'attirer de nouveaux clients dans ce marché au cours des prochains mois. Depuis lundi, et ce, jusqu'au 3 mai, la multinationale du hamburger offre le café gratuitement à tous les clients qui se présentent dans ses restaurants. Aucun achat n'est requis. Plusieurs analystes estiment que cette façon de faire est audacieuse et pourrait permettre à McDonald's de gagner de nouveaux adeptes (voire ravir des clients à Tim Hortons). On pense notamment aux irréductibles automobilistes qui n'hésitent pas à faire la file de longues minutes le matin chez Tim Hortons pour se procurer un café. McDo cherche depuis longtemps à rentabiliser ce service peu fréquenté le matin par ses clients. Il faut dire que Tim Hortons tire 60 % de ses revenus le matin. «Cette promotion vise essentiellement à mettre de la pression sur Tim Hortons», signale l'analyste Perry Caicco, de CIBC Marchés mondiaux, dans une note de recherche à ses clients. Car voilà, en pleine récession, McDonald's a tout à gagner. Et Tim Hortons, beaucoup à perdre. Tim Hortons demeure une marque très populaire auprès des Canadiens, mais il semble y avoir une limite à vendre des cafés, des muffins et des beignes le matin. On imagine d'ailleurs mal comment la chaîne de beigneries au nom du célèbre joueur de hockey pourrait faire mieux. Au petit déjeuner, Tim Hortons détient 65 % du marché de la vente de café, alors que près de 50 % de sa clientèle revient au moins quatre fois par semaine dans ses établissements. À moins d'ouvrir de nouveaux restaurants et de risquer de «cannibaliser» davantage ses franchisés actuels, Tim Hortons devra se résigner à des objectifs financiers plus modestes cette année et l'an prochain, pensent certains experts. Au dernier trimestre, Tim Hortons a notamment vu ses revenus grimper de 9,4 %, à 563,7 millions $, alors que ses profits nets ont glissé de 8,7 %, à 69,1 millions $. Alors que l'Association des restaurateurs prévoit une contraction des ventes de 1,8 % cette année dans le secteur de la restauration rapide, Tim Hortons pense toujours faire grimper ses revenus entre 3 et 5 %. Pour faire taire les rumeurs, Tim Hortons a décidé de hausser de 11 % son dividende annuel le mois dernier tout en s'engageant à racheter 5 % de ses actions en circulation en 2009. Chez McDo, l'offensive café devrait déboucher sur l'entrée progressive au Canada des McCafe. Une nouvelle section déjà introduite dans des restaurants de la chaîne en Europe et aux États-Unis. Les McCafe offrent des cappuccinos, des cafés lattés et des pâtisseries à des prix, dit-on, imbattables. Chemin faisant, l'analyste David Hartley, de BMO marchés des capitaux, s'attend à ce que le titre de Tim Hortons fasse du surplace cette année. Il croit que d'ici un an, l'action vaudra 31 $. Hier, le titre de Tim Hortons (TSX : THI) a terminé la journée à 30,64 $, en hausse de 17 ¢. Il y a un an, le même titre s'échangeait autour des 34 $. L'analyste de BMO note toutefois que le titre de Tim Hortons se transige ces temps-ci à des ratios plus élevés que la moyenne de l'industrie. À la Financière Banque Nationale, Jim Durran vient d'ailleurs de revoir à la baisse sa cible annuelle sur Tim Hortons, passant de 37 $ à 33 $. L'analyste redoute les effets de la récession et de la compétition ainsi que les faibles bénéfices dégagés par les succursales aux États-Unis.
  9. [h=1]New Twin Towers Unveiled as World’s Jaw Hits Floor[/h]"AAAAAGH! YOU HAVE ERECTED A TERRIFYING MONUMENT TO THE NIGHTMARES OF 9/11!!!" was probably not the reaction that Seoul-based Yongsan Dream Hub corporation had in mind when they unveiled their plans today for an ambitious new construction project: Two high-rises connected by a "pixelated cloud" structure that, tragically, calls to mind the kinds of images you don't really want to call to mind when looking at a new set of twin towers. The design is by Dutch architectural firm MVRDV, who seemingly had no ill will when they envisioned the cloud as a kind of oasis in the sky, with "a large connecting atrium, a wellness centre, conference centre, fitness studio, various pools, restaurants and cafes." (Rendering here.) Actually, now that I've sat with it for a little while, a floating sauna inside a pixelated cloud sounds pretty relaxing — the kind of place Mario and Luigi might go to unwind after a hard day...
  10. I still haven't tried out his first restaurant, seeing it is complicated to get a reservation. He has an interesting way to do business that is for sure. I bet this place will be as hard to get a reservation, as his previous place Guess I will just stick to trying out the 3 restaurants that were in Enroute top 10 new restaurants in Canada.
  11. Proposed: Current: NOTE: This is a Karsten Rumpf project announced back in JUNE 2011 with little to no indication that any work started. Since he is currently active with the Bishop Court condo conversion, I figured this project would be worth posting here. But this thread probably belongs to "projects oublie" for now.
  12. List of restaurants Hanoi provided and evaluated on 1. Pots'n Pan Restaurant Style cuisine is Pots'n Pans innovative blend of style Asian cuisine combined with modern techniques of Europe. Address: 57 Bui Thi Xuan 2. Ly Club Restaurant Situated in the city center with walking distance from Grand Opera House near Hanoi, Hoan Kiem Lake, the Sofitel Metropole, Hilton and Old City Quarter. Built in the late 19th century, the same time with the legendary Long Bien Bridge, French colonial property has undergone tremendous changes phase represents the character, history and charm of the city capital. This building is currently being redesigned style fashion and elegance with a wine cellar, cocktail bar, a gourmet restaurant and a theater. Ly Club Hanoi is a cozy, elegant, where you can forget about the outside world unrest and seeking facilities for basic senses of humans with attractive flavors of Vietnam cuisine and Western, pleasant music, ethereal scent, harmonious atmosphere and impeccable service. Address: 4 Le Phung Hieu 3. Wild Rice Restaurant At Wild Rice, we wish to invite you to feel the opposite of modern Hanoi in eating places quite serene contrast to the bustling street where there are many activities and noise, touches centuries tradition of hospitality with modern views and ambitions. Wild Rice - inspired by the sense of Hanoi to give you the flavor of contemporary Vietnamese cuisine. Address: 6 Ngo Thi Nham 4. Saigon Restaurant Unlike the two remaining restaurant, Saigon restaurant put on a calm and nostalgic with dark wood furniture with luxurious decorations in warm colors. The restaurant's chef will introduce guests to traditional Vietnamese dishes attractive, blends traditional culinary culture with modernity. Along immersed in a warm space with beautiful views of West Lake and an outdoor swimming pool, or you can also choose to observe the dishes prepared under the talented hands of chefs in the kitchen open. Address: Hotel Intercontinental Hanoi Westlake, 1A Nghi Tam 5. Restaurant Indochine 1915 Indochine 1915 is the first restaurant of the chain's restaurants Alphanam Food Corporation, which was built with the exchange of culinary culture 3 Indochina, with the arrival of European cuisine in general and France in particular cuisine the early twentieth century. Located in the heart of the capital, in 1915 Indochine carrying the breath of an origin - a land of culinary cultures that subtly elegant and luxurious, classic but cozy space with the ancient villa is Indochinese architecture, an embodiment of the French school of architecture. We hope to bring customers the meals with bold flavor Eurasian tradition through the buffet dinner at the hands and hearts of talented Chef André Bosia from France. Indochine restaurant in 1915 promises to you sincere atmosphere, warm with new experiences in each dish. Address: 33 Ba Trieu
  13. Un no man’s land en voie de disparition Par Marc-André Carignan Marc-André Carignan Cet édifice de six étages, signé par Neuf Architect(e)s, abritera le Centre local de services communautaires des Faubourgs. Pour avoir animé l’émission matinale de CIBL pendant près de trois ans au coin du boulevard Saint-Laurent et de la rue Sainte-Catherine, j’ai été un témoin privilégié de l’évolution de cette intersection emblématique de Montréal. Chaque jour, en arrivant ou en partant du boulot, je prenais le temps d’analyser les ouvertures [ou les fermetures!] de boutiques et de restaurants dans le secteur, les édifices en décrépitude, la multiplication des itinérants qui consommaient des drogues dures sans aucune gêne sur le trottoir. Mais ce qui m’a le plus frappé ces dernières années, c’est une inquiétante rupture du tissu urbain qui s’aggravait entre le Quartier Latin et la place des Festivals. Pendant qu’on investissait des millions de dollars à l’ouest de Saint-Laurent, l’est de la rue Sainte-Catherine, entre la Main et la rue Saint-Denis, devenait un no man’s land, une zone commerciale à l’agonie avec ses stationnements à ciel ouvert, ses graffitis, ses terrains vagues et ses bâtiments placardés. On avait le goût de s’enfuir. Mais cette époque semble heureusement tirer à sa fin. Ce que j’y ai observé le week-end dernier est plus qu’encourageant pour l’avenir du quartier. Les terrains sous-utilisés disparaissent le long de cette portion de Sainte-Catherine. L’immense stationnement en face du Métropolis a disparu à moitié pour accueillir un pôle de services communautaires avec un Centre local de services communautaires (CLSC). Le terrain de l’ancienne librairie Guérin [clôturé depuis des années] laisse place à un chantier qui mènera à l’aménagement de nouveaux espaces commerciaux et de copropriétés. Plusieurs projets de condos font également leur apparition au sud de l’artère, derrière la Société des arts technologiques. De son côté, l’UQAM poursuit sa contribution à la revitalisation de la rue Sainte-Catherine. L’institution a récemment inauguré son nouveau pavillon de Mode, à proximité de la rue Sanguinet, qui aura permis de réhabiliter deux édifices abandonnés. Des travaux de rénovation se poursuivent aussi dans deux autres bâtiments de l’université, à quelques pas de la rue Saint-Denis, où s’établiront d’ici l’automne un Centre de la petite enfance pour parents étudiants et une nouvelle adresse du groupe Desjardins. Sans compter que l’art urbain joue également un rôle prépondérant dans le réaménagement du secteur. Non seulement les membres du festival d’art de rue Under Pressure y ont peint des murales pour camoufler des chantiers et des façades d’édifices négligés, mais le groupe a aussi mis sur pied des galeries d’art éphémères. «On a obtenu des ententes avec des propriétaires [de bâtiments] pour faire de leurs locaux vacants des espaces culturels, explique Adrien Fumex de Under Pressure. Ça évite de placarder les édifices le temps qu’ils se trouvent des locataires permanents et ça permet aux artistes qui n’ont pas accès aux galeries commerciales d’exposer leur art.» Et que dire des terrasses de restaurants qui font leur apparition sur ce petit bout de rue? C’est un signe qui ne ment pas quand un quartier se prend en main. Il ne reste plus qu’à espérer que d’autres acteurs du coin, comme les Foufounes électriques, se joignent bientôt à la parade en revitalisant leur façade défraîchie. sent via Tapatalk
  14. Projet de condominiums situé dans l'arrondissement de Ahuntsic-Cartierville, Montréal Localisation: 12206-12108 rue Lachapelle Ce projet comporte 8 unités de 1 et 2 chambres, dont 3 unités de 2 chambres avec mezzanine et terrasses privées au toit. Situé en plein cœur d’arrondissement Ahuntsic-Cartierville face a un parc, ce secteur vous offre une multitude de services tels que : piste cyclable, boutiques, restaurants, transport en commun, école, hôpital et autres. Réservez dès maintenant et profitez de nos prix de pré-construction incluant climatiseur mural ! Notez que ce projet se qualifie pour le programme de subventions de la Ville de Montréal.
  15. La société montrélaise Groupe MTY réalise la plus importante acquisition de son histoire. L’exploitant de chaînes de restauration rapide allonge 45 M$ pour avaler la majorité des actifs d’un groupe de sociétés qui exploitent les concepts Extreme Pita, PurBlendz et Mucho Burrito. Avec cette transaction, la société fondée par Stanley Ma met du coup le pied aux États-Unis. À la date de clôture, le 17 septembre, Extreme Brandz devrait exploiter plus de 235 Extreme Pita et plus de 70 restaurants Mucho Burrito en opérations au Canada et aux États-Unis, dont deux établissements corporatifs pour chacune des deux enseignes. Le concept PurBlendz, qui est exploité comme une addition aux restaurants Extreme Pita existants, devrait être présent dans près de 70 restaurants. Les trois concepts ont généré des ventes totales supérieures à 103M$ au cours de l'exercice financier le plus récent. La glace est brisée aux États-Unis Comme l'avait indiqué le cahier Investir du journal Les Affaires en avril, MTY étudiait le marché américain depuis plusieurs trimestres pour y dénicher sa prochaine acquisition. Une transaction d'envergure était souhaitable, étant donné que les ventes comparables de la société ont décliné au cours des trois plus récents trimestres. La diversification de ses activités est aussi positive, dans un contexte où l'économie canadienne montre des signes de faiblesse. «Ces deux concepts complémenteront le portefeuille actuel de MTY, non seulement en termes d'offre à ses clients, mais aussi en termes de localisation géographique. Les 40 établissements aux États-Unis seront les premiers restaurants de MTY sur le territoire américain. La glace est maintenant brisée», a dit Stanley Ma, président et chef de la direction de MTY, dans un communiqué. MTY financera cette acquisition avec les liquidités records dont elle dispose et en empruntant une somme de sa facilité de crédit. Au terme de son plus récent trimestre, MTY détenait une encaisse de 35,4 M$. La direction de l'entreprise n'a pas précisé si elle utiliserait la totalité de ses liquidités disponibles pour régler la transaction. L'entente a été conclue avec Alex Rechichi, Mark Rechichi et Sean Black, co-fondateurs du groupe Extreme Brandz. La transaction, sujette à différentes conditions et aux approbations réglementaires habituelles, devrait être conclue le 17 septembre prochain. Suite à cette transaction, Sean Black, co-fondateur de Extreme Brandz, occupera le poste de directeur du développement de la société. Avant l'annonce de cette acquisition, MTY exploitait 2214 restaurants, entre autres sous les enseignes Tiki-Ming, Sushi Shop, Thaï Express, La Crémière, Valentine, Cultures et Jugo Juice. Les transactions sur le titre de MTY ont été arrêtées mardi matin avant le dévoilement de l'acquisition. Le titre a clôturé à 22,70$ lundi. Grosse journée pour les Québécoises. MTY perce aux États-Unis, La Vie en Rose en Australie, Bouchard au conseil de CGI... ça bouge! -Yannick Clérouin,
  16. Les Jardins Champagne - Condos neufs à Laval Nous vous dévoilons avec fierté le premier domaine de condominiums à être construit à Ste-Dorothée. Situé à l’intersection de la Montée Champagne et du boulevard St-Martin, Les Jardins Champagne vous offre un projet moderne, prestigieux et calme. Seulement à quelques mètres de l’autoroute 13, tout est à votre portée : boutiques, restaurants, cliniques, épiceries et bien plus. De plus, Montréal ne se trouve qu’à 5 kilomètres. Ce développement comporte 6 immeubles qui seront construits en 3 phases.
  17. Le 215 Redfern à Westmount est un nouveau projet de condos modernes de 6 étages comprenant 65 grands appar-tements luxueux qui seront érigés sur un site où s'élève actuellement un immeuble à bureaux en voie de démolition. Ce nouvel édifice de prestige, situé dans le quartier convoité de Westmount, sera construit sur une rue résidentielle tranquille dans un emplacement exceptionnel. Il est à quelques pas de l'avenue Greene, de boutiques, de restaurants, de cinémas et du métro. Avec une vue imprenable sur le fleuve, le mont Royal et les parcs avoisinants de Westmount, il s'agit du meilleur endroit pour vous sentir comme chez-soi. Vous devez absolument jeter un coup d'œil au 215 Redfern.
  18. I don't really foresee the volume of foreign capital required coming in to Mtl. and thus upsetting its affordability. There are too many vacant locations as is, and not enough population and economic growth to massively reverse the situation. The one-in-six rule: can Montreal fight gentrification by banning restaurants? | Cities | The Guardian The one-in-six rule: can Montreal fight gentrification by banning restaurants? A controversial law limiting new restaurant openings in Montreal’s Saint-Henri area has pitted business owners against those who believe they are fighting for the very survival of Canada’s ‘culture capital’. Who is right? In downtown Montreal, traditionally low rental rates are coming under severe pressure amid a deluge of new restaurants and cafes. Matthew Hays in Montreal Wednesday 16 November 2016 12.30 GMT Last modified on Wednesday 16 November 2016 12.31 GMT In Montreal’s Saint-Henri neighbourhood, the hallmarks of gentrification shout loud and clear. Beautiful old brick buildings have been refurbished as funky shops, niche food markets and hipster cafes. Most notably, there are plenty of high-end restaurants. More than plenty, say some local residents – many of whom can’t afford to eat in any of them. Earlier this month, the city council agreed enough was enough: the councillors of Montreal’s Southwest borough voted unanimously to restrict the opening of new restaurants. The bylaw roughly follows the “one-in-six” rule, with new eateries forbidden from opening up within 25 metres of an existing one. “Our idea was very simple,” says Craig Sauvé, a city councillor with the Projet Montreal party. “Residents need to be able to have access to a range of goods and services within walking distance of their homes. Lots of restaurants are fine and dandy, but we also needs grocery stores, bakeries and retail spaces.” It’s not as though Saint-Henri is saturated with business: a number of commercial and retail properties remain empty. In that environment, some residents have questioned whether it’s right to limit any business. Others felt that something had to be done. Tensions boiled over in May this year, when several restaurants were vandalised by a group of people wearing masks. At the grocery store Parreira Traiteur, which is attached to the restaurant 3734, vandals stole food, announcing they were taking from the rich and giving to the poor. “I was really quite shocked,” says co-owner Maxime Tremblay. “I’m very aware of what’s going on in Saint-Henri: it’s getting hip, and the rents are going up. I understand that it’s problematic. They were under the impression that my store targets people from outside the area, which isn’t really the case. I’ve been very careful to work with local producers and artisans. Why would you attack a locally owned business? Why not a franchise or chain?” Not everyone is sure the change in regulation will work. “The bylaw seems very abstract to me,” says Peter Morden, professor of applied human sciences at Concordia University who has written extensively on gentrification. “I wonder about the logic of singling out restaurants. I think the most important thing for that neighbourhood would be bylaws that protect low-income and social housing.” Alongside restaurants, chic coffee shops have become emblematic of Montreal’s pace of change. As the debate rages, Montrealers are looking anxiously at what has happened to Canada’s two other major metropolises, Toronto and Vancouver. Both cities have experienced huge spikes in real-estate prices and rents, to the point where even upper-middle-class earners now feel shut out of the market. Much of Vancouver’s problem has been attributed to foreign property ownership and speculative buying, something the British Columbia government is now attempting to address. This has led to concern that many of the foreign buyers – mainly Chinese investors – could shift their focus to Montreal. For now, the city’s real estate is markedly cheaper than that of Vancouver or Toronto: the average residential property value is $364,699, compared with Toronto’s $755,755 and Vancouver’s $864,566, according to the Canadian Real Estate Association. And rent is cheaper, too: the average for a two-bedroom apartment in central Montreal is $760, compared with Toronto’s $1,288 and Vancouver’s $1,368. Montrealers have little desire for their city to emulate Vancouver’s glass-and-steel skyline. The reasons for this are debatable – the never-entirely-dormant threat of Quebec separatism, the city’s high number of rental units and older buildings, its strict rent-control laws and a small-court system seen to generally favour the rights of tenants. But regardless of why it’s so affordable, many Montrealers want it to stay that way. There is widespread hostility towards the seemingly endless array of glass-and-steel condos that have come to dominate the Vancouver and Toronto skylines. If Montreal does look a bit grittier than other Canadian cities, it owns a unique cultural cachet. The inexpensive cost of living makes it much more inviting to artists, which in turn makes the city a better place to live for everyone; its vibrant musical scene is the envy of the country, and its film, dance and theatre scenes bolster the city’s status as a tourist attraction. In this context, Montreal’s restaurant bylaw is designed to protect the city’s greatest asset: its cheap rents. “I would argue this is a moderate bylaw,” says Sauvé. “We’re just saying one out of every six businesses can be a restaurant. There’s still room for restaurant development.” He says the restaurant restriction is only part of Projet Montreal’s plans, which also include increased funding for social housing. “Right now, the city sets aside a million dollars a year to buy land for social housing. Projet Montreal is proposing we spend $100m a year. The Quebec government hasn’t helped with its austerity cuts: in the last two budgets, they have cut funding for social housing in half. There are 25,000 people on a waiting list.” Perhaps surprisingly, the provincial restaurant lobby group, the Association des Restaurateurs du Quebec, doesn’t have an issue with the bylaw. “We understand the impact gentrification can have,” says spokesperson Dominique Tremblay. “We understand the need for a diversity of businesses. Frankly, if there are too many restaurants on one street, it’ll be that much harder for them to stay open. There won’t be enough customers to go around.” Even despite having been robbed, Tremblay says he recognises the anxiety that swirls around the subject of gentrification. “People feel a neighbourhood loses its soul,” he says. “I get that. I’d rather we find a dialogue, not a fight.”
  19. 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.
  20. A, B ou C? Photo Pénélope Fortier Nicolas Berubé La Presse Los Angeles C'est un détail qui pique la curiosité: à Los Angeles, tous les restaurants affichent dans leur vitrine un certificat arborant une grosse lettre bien visible. En se promenant en ville, on voit beaucoup de «A», mais aussi des «B» et quelques «C». Pas de «D», par contre. Quand un restaurant obtient un «D», il est aussitôt fermé par les services sanitaires du comté. La «cote» affichée est le résultat des inspections de salubrité. Le système a vu le jour il y a 10 ans, faisant de L.A. la première grande ville aux États-Unis à implanter une telle procédure pour informer les clients. Selon le département de santé publique, cette mesure a eu un effet positif sur la propreté des cuisines et le respect des règles d'hygiène. Durant les six premiers mois de son application, 39,9% des établissements ont obtenu la cote «A». Dix ans plus tard, 82,5% ont une note parfaite, souligne le directeur du programme du comté de Los Angeles, Jonathan Fielding. «Le programme a eu pour effet de réduire le nombre d'hospitalisations à la suite d'un empoisonnement alimentaire. Une étude indépendante a noté une réduction de 20% du nombre des visites à l'hôpital à cause des problèmes liés à la nourriture dans les restaurants. Un phénomène qui ne s'est pas produit dans les autres comtés», précise-t-il. Pour John Carnova, propriétaire d'un café dans le quartier Venice, le système de notation des restaurants est une bonne chose. «Ça donne de l'information aux gens. Ils peuvent savoir en un coup d'oeil si le restaurateur est sérieux, ou s'il ne fait pas attention à la propreté. Moi, je n'ai rien contre ça.» Les inspecteurs sont devenus beaucoup plus méticuleux, a expliqué récemment Andrew Casana, porte-parole de l'Association des restaurateurs californiens qui compte 33 000 membres. «C'est un système avantageux pour tout le monde. Avant les lettres, les inspections étaient simples et rapides. Depuis 10 ans, la feuille d'inspection est passée d'une demi-page à quatre. Les inspecteurs regardent tout.» Mais le système provoque aussi des grincements de dents. Un jeune propriétaire d'un restaurant à Santa Monica, qui veut garder l'anonymat, trouve ridicule d'avoir à afficher une lettre dans sa vitrine. Il a pourtant obtenu un «A» à la dernière inspection. «On est quoi, nous? Des enfants de maternelle? C'est encore un exemple du gouvernement qui essaie de montrer son autorité et d'infantiliser les commerçants.» Les inspections en cuisine, dit-il, sont une excellente chose. Un restaurant qui ne convient pas aux normes doit faire des changements, écoper d'une amende, ou bien perdre sa licence. «Mais de mettre une lettre dans la vitrine, c'est ridicule et ça n'aide personne. Selon moi, un restaurant doit être sécuritaire pour les clients, ou sinon fermé. Je ne comprends pas l'idée d'afficher une note comme si nous étions des enfants d'école.» C'est une série de reportages-chocs réalisés dans des cuisines de restaurants avec des caméras cachées qui a poussé les autorités à mettre en place ce système de cotation, en 1997. On y voyait des employés qui fumaient en préparant les aliments, et d'autres abus du même genre. Le département de santé publique du comté a été accusé de laxisme: la plupart des restos filmés dans le reportage avaient obtenu de bonnes notes lors des inspections précédentes. Aujourd'hui, l'une des conséquences du système est de susciter la discussion. L'an dernier, quand le très couru restaurant Axe, à Venice, est passé de la cote «A» à la cote «B», tout le quartier était au courant le jour même. Le resto avait, semble-t-il, perdu des points à cause de la présence de fissures dans ses murs et d'un lavabo mal nettoyé... Une semaine plus tard, le restaurant a retrouvé son «A» et les racontars ont cessé. Pourquoi pas à Montréal???