My preferred classic poutines at Le Grand PoutineFest, Osteria Francescana is the best of them all according to San Pellegrino’s Restaurant Magazine, Ribs mania hits Montreal

Posted: July 1, 2016 in Uncategorized
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03Planète Poutine & cie as well as La frite à Brigitte offered some of the very best classic poutines of Le Grand PoutineFest.

The difference between the two boiled  down to personal taste as one was not necessarily superior to the other. At such level, do not expect disaster (for example, bad quality ingredients, lacklustre gravy, burnt potatoes, etc).

planete poutinePlanète Poutine & cie classic  poutine featured bigger chunks of potatoes, which I prefer, with a really nice  gravy sauce (sauces of poutine are always secret recipes as the secret is in the sauce..) and a nice tasty crunch. PP & Cie suprised me a bit as it is a chain, therefore I was not expecting much from them, but clearly their classic poutine is one of good standard.

Brigitte In comparison, I found la Frite à Brigitte gravy sauce a tad more delicious. However, both places did master really well  all the aspects of their poutine using  quality homemade potatoes  (La frite à Brigitte particularly proud of the  Yukon gold potatoes from St Roch de L’Achigan that they were cooking during the poutine fest as proven by the display of their quality potatoes pretty much everywhere on the premises),  superb fresh squeaky big chunks of cheese curds (left unmelted , just the way I like it!!), and where many poutineries hide behind the excuse of “authenticity” to offer soggy tasteless fries, both La frite à Brigitte and  Planète Poutine & cie  french fries are packed with great potato flavor and a well balanced crispy exterior/ soft interior .

The journey to Poutineland is a never ending one. Time and again, there is always a new spot that is recommended by my Quebecois friends. The suggestions are numerous, and this serves me well in my search for the finest poutines, but unless one does not understand what a properly executed classic poutine should be, there  was hardly anything to fault with both above mentioned poutines. I have no clue how it fares at their respective restaurants, but both classic poutines sampled here at the Poutine Fest were  better than the classic poutine I had at plenty of supposedly far superior poutineries such as  the legendary  La Banquise.

Osteria Francescana is the best of them all according to San Pellegrino’s Restaurant Magazine – On top of the roof of San Pellegrino’s Restaurant Magazine, there is OF . Then El Celler de Can Roca, then Eleven Madison. Then this, and then that. Then, there are those who believe in San Pellegrino’s RM. Others in Gault Millau, others in Michelin, etc. But that is irrelevant as restaurant rating systems, opinions of restaurant critics, etc…that is just opinions, subjective material. What I need to know, though, is this: if a restaurant is a “reference” at what it does, why not keeping it in the elite of world’s best restaurants. Alinea, Noma , the Fat Duck … what other restaurant in the world is offering a better experience and has a technically better kitchen brigade  in their respective  categories????   Eleven Madison Park, no 3 in the world. I went there. It is in NYC, just few hours drive away from Montreal. So Yes it is a great restaurant, but it is not a “reference’ at whatever it is delivering! Mirazur, no6: I never went there. But I do not need to, neither! A simple look at the pics of their  dishes shows pretty looking dishes indeed, but are we certain that Mirazur is as exceptional as Alinea, Noma or the Fat Duck? Are we really certain of that? There are two aspects of the restaurant world that  I insist on differenciating: A restaurant’s food can indeed fare déja vu…BUT if  that restaurant  remains the best at what it does, then there is no reason to ignore it. Then, of course, as humans, we generally tend  to be excited by novelty… which I can certainly understand, but novelty should not be confused with exceptional work . I am sorry, but choices like Osteria Francescana, Eleven Park Madison, Mirazur, etc….this sounds like trying to sound novel rather than anything else. BTW..talking about the best restaurants in the world: according to San Pellegrino’s top 50 restaurants of the world …. the best classic (French, Italian, etc)  restaurants do not deserve to feature among their best restaurants. Basically,  modern cooking seems to be superior to  classic cooking  I gather  that this whole thing is a matter of personal taste, but how on earth can you pretend assessing the best restaurants in the world and completely forgetting the best classic  tables of this world? – Even a die-hard fan of classic cuisine like me will acknowledge that the non classic food of Noma, the Fat Duck, Alinea  sets the bar for their respective categories of cuisine. SP Top 50,  you are  just laughable , to say the least! …

01The ribs, the ribs!!! The ribs are the big trend of the last 2 years  of the foodie scene in Montreal. In that short period of time, restaurants offering ribs have truely stepped up their game with some of this city’s  most serious contenders  being le Boucan, Black Strap BBQ, and  Le Fumoir Rubs Smokehouse. To be honest with you, I do not know how to assess the Montreal “ribs”scene. We are not in the US, ribs is not Montrealer –  obviously, so I am not too comfortable with the idea of  assessing our local ribs. I will always remember an online  comment from a connoisseur of ribs, an American gentleman who knows his American ribs as much as you know how you are feeling right now…and that gentleman stated that he has no clue if Montreal was doing good ribs, but that the “culture” of the ribs is so different from the US that he was afraid that his opinion of Montreal ribbers was influenced not by skills or quality, but by just that: the perception, the impression that Montrealers have a totally different idea of what ribs should be. Do not expect Montreal to compete with our southern neighbors when it comes to the ribs in a way that the rest of the world has no chance to  beat us when it is time  to excel  at  our food staples such as the poutine, the smoked meat, the hot dog, the bagel, the cheese cake, etc! That said, Ribs mania is hitting town right now in the form of  le Grand Ribfest, an opportunity for our southern neighbors to share their long experience at smoking their ribs. I am a huge fan of the Grand Ribfest but it is about time that they do an effort to invite many more new ribbers (they have the same ribbers as  on their last edition, which is fine  but some few new ” faces ” would not hurt. Still, they had ONE NEW ribber this time around, BIBBS BBQ, which ribs  I went sampling:

02Bibb’s Texas BBQ is at its first presence at the Mtl ribfest. They smoke their baby back  ribs for 4hrs using cherry wood, the sauce made of sweet tomatoes. The baby back ribs I had were unfortunately a bit dry for my taste, the sauce enjoyable enough but lacking the complexity of, say, the sauce that Texas Rangers (my preferred ribs of the 3 ribfests of Laval / Mtl) had served me on the 1st edition of this event (Texas Rangers did not participate at the latest 2 ribfests). This does not mean that you should expect the same issue from all their ribs (after all, it would be unrealistic to expect perfect ribs at every serving), but I can talk only for what I know.

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