***I went visiting Tokyo in November 2014. Tokyo was, indeed, the world class food destination that we’ve all heard about. My recent Tokyo restaurant reviews: Tofuro, Sushi Oono , Fuunji , Sushi Mizutani , Sushi Sawada , Dons de la Nature , Umaya, kagurazaka Ishikawa.
***I recently discovered another great grilled chicken spot in Montreal, Monteiro on Jean Talon. Charcoal grilling is always half the battle, there is no denying it, and their homemade secret sauce is delicious. I personally found this to be as equally great as the chicken at Romados, but again…food appreciation is about perception, so hardcore fans of Romados will probably disagree. Regardless, this is one of the finest grilled chicken of this city.
***My current top 3 restaurants in Montreal remains Le Serpent/La Chronique/Au 5e Péché. La Porte was in that top 3 but they have moved to Val David.
***The city of Val David is fortunate to host the restaurant of one of this province’s better Chefs: La table des Gourmets. Expect great cooking that’s consistent in its delivery and quality as Chef Thierry Rouyé is a true artisan Chef, meaning he is cooking for real in his kitchen when you dine at his restaurant.
***All the major local food journalists in Montreal have recently communicated their picks for what they’ve valued as this year’s top restaurants in Montreal and its surroundings. Some of their picks have obviously nothing to do with effective cooking skills. It will be interesting to explain to someone who priorities talent how come La Chronique, Kitchen Galerie on Jean Talon, Au Cinquième Péché, La Table des Gourmets, Jun I do suddenly stop to feature in a ‘Top restaurant of the year’ survey? Why should the work of a talented kitchen brigade be ignored simply because there are other new restaurants in town?? What if the former is still better than any of the latest restaurants? Is that food journalism or just following new trends? Furthermore, some of those food journalists feed our cynism because they seem to believe that by enjoying special treatment (being recognized and personally fed by those Chefs ), they are conveying a reality that the most could benefit from. As BS as it gets. This whole food journalism thing is becoming such a circus that nowadays I read the reviews of only Sarah Musgrave, Marie Claude Lortie, Thierry Daraize and Gildas Meneu. I find most of the other food journalists motivated by interests that have nothing to do with informing us about the reality that awaits the normal/anonymous diner that we are supposed to be.