Archive for the ‘Best oyster’ Category

Tasting some of world’s better oysters in Southern France + In Fontjoncouse I tried what Michelin dubs a “special journey” + Paris lost one of its best classic French restaurants (Moissonier) + The best and the worst food of 2016 / 2017 + The reviews that you have perused the most in 2017 + Cannot wait to try world famed Sorbillo Pizza in New York

Posted: January 3, 2018 in aged beef, Best and worst food of 2017, Best and Worst restaurant dishes of 2017, Best meals, Best oyster, best pizza, brooklyn, Mediterranea, new york, oyster, seafood, steak, steakhouse
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Welcoming this new  year with an overwiew of the highs and lows of my 2016/2017 foodie adventures:

The best  meals of 2016/2017:
Le Coucou (NYC), Sushi Azabu (NYC), Dons Bogam (NYC) , Hvor (Montreal) — but Chef S’Arto Chartier-Otis does not work there anymore, Pamika brasserie Thai (Montreal), Ichimura (NYC) but Chef Ichimura does not work there anymore, Nozy (Montreal), Cocoro (Montreal), Argo (Fira), TO Ouzeri (Fira), Old Tavern of Psaras (Athens), Mere Michel (Montreal), Kelsey & Kim’s southern cafe (Atlantic City), Junior’s (Brooklyn), Jordan’s lobster dock (Brooklyn), The River Café (Brooklyn), La Caye (Brooklyn),  The steak at Wolfgang steakhouse Park Avenue (NYC)

The most memorable food items of 2016/2017:
1.Le Gâteau Mollet du Marquis de Béchamel et la Glace Fondue à la Rhubarbe (Pres d’Eugenie)
Wall of fame material.
2.Rutabaga fettucine, black truffles, hazelnut butter, mimolette cheese (Hvor, Montreal) – Lifetime achievement award!!!
3.Roasted pineapple (Le Coucou) –
They all say they can make it. In reality, few, very few can pull out some roasted pineapple of this quality.

My GO-TO places:

La Frite à Brigitte (Vaudreuil-Dorion). When I discovered Quebecois classic food, I was filled with awe. Simple French-based food but full of dazzling flavors. Quebecois people have an awesome palate. They have glorious food items like the Poutine. French fries, gravy, cheese curds. Sounds straightforward, right? Perhaps, but Poutine is one of the best inventions of all times. It is so tasty, so well thought, so great. La Frite à Brigitte is currently my GO-TO place for their superb poutine . I keep going there for more. La Frite à Brigitte Addr: 347 Boulevard Harwood, Vaudreuil-Dorion, QC Phone: (450) 510-5151. My other GO-TO place in Montreal is Reuben’s Deli & Steakhouse. I never tried any steak there, but their delis are some of the most refined and better executed of this globe. They seem to pull off great things after great things at Reuben’s: some of the best strawberry cheesecakes in town, the best sliders I ever had in Montreal, etc. I am not implying that it is the restaurant of the century, but at whatever it does, it consistently  outshines its competitors.  Reuben’s Addr: 1116 Sainte-Catherine W. Montreal, Qc Phone: 514-866-1029. My other go-to places in  Montreal: Gyu-Kaku, the current best local table top bbq grill restaurant.    Ichi Go Ichie (the best Isakaya, right now, in Montreal) , Escondite (the best local tacos and tequila bar),  Panama, my preferred Greek eatery in town, as well Loukouman Addr: 522 Jarry Ouest Montréal, Québec, H3N-1E9 Phone: 514-272-5272  (indeed, some of the best loukoumades in town eventhough they do not use the pricey honey that I am usually fond of, but regardless, they are as fine as you will get them in town, better than the ones of Mr Puffs, most Greeks will tell you, and that is what I think,  too). Another go to spot is Nouilles de Lan Zhou.  I also tried   Souvlaki Bar (the one in Laval) as well as the Marathon that is at 3313 Boulevard des Sources, Dollard-des-Ormeaux (the Marathon in Laval is disappointing) and both were good by Montreal Souvlaki Chain eateries (food cooked to order, the pork souvlaki as tender and meaty as it should at Souvlaki bar, the gyros you should prioritize at Marathon, the ingredients are fine at both places). Talking about Greek eateries  in Montreal, I had some of the best pork souvlaki in Montreal around 25  years ago at a place called Marvens in Parc Extension. Marvens used to also serve one of the very best homemade sauce, their special sauce boasting a light orange hue. Remembering how great it used to be, I went back this past summer and I am saddened  to submit that Marvens’s star  has faded: the special sauce is so sour, nowadays, that it made the food almost inedible. Inedible is also how I would describe the once stellar pork souvlaki which consistency is nowadays dry and tough. People who knew Marvens 25 years ago will be in a serious shock.  Away from Montreal, I am  a big fan of Jordan’s lobster dock (Brooklyn) that I never fail to visit every time I find myself in New York. Their seafood is so popular that it is even exported to Canada. This is the best seafood shack of  New York city. Jordan’s lobster dock 3165 Harkness Ave, Sheepshead Bay – Brooklyn, NY 11235 United States; Phone number (718) 934-6300; URL: http://www.jordanslobster.com .

The best food items of 2016/2017:
1.Mustard ice cream, grilled leavened bread, green tomatoes (Hvor, Montreal) – WOW!
2.Carpaccio of Quebec’s lamb, grated prosciutto (Hvor, Montreal) – You die  and are resurrected just for that!
3.Braised oxtail / potatoes (Le Coucou, NYC) – Even a 3 star Classic French Michelin restaurant in France would be J*E*A*L*O*U*S!!
4. Sea eel (anago) nigiri (Ichimura,NYC) – I thought this nigiri was  flown in straight from one of the best sushiyas of Tokyo!!
5.Langue de boeuf/ pommes/arachides/vinaigrette gingembre (Marconi, Montreal) – Ok, my life did not feel shattered, but damn ..that was GOOD!!!!!!!!!!!!!!
6. The ramen at Cocoro (Montreal) – SLURP! …because, in the ramenya world,  that is the way to show how enchanted you were, about your ramen!
7. Grilled goat at Petite Ya quartier (Mtl) – With flavors like these….Oh you, Mother Africa, you make it impossible …. to stop loving you!

-The LOWS:

-The overall experience at Torishin (NYC)
-The oysters at Docks Oyster House (Atlantic city)
-All the food at Vizantino taverna (Athens)
-My meal at Miss Favela (Brooklyn)

 

The reviews that you have perused the most in 2017: The review on Montreal steakhouses is the one that you keep favoring the most year after year.  It is an old review, dating back to  2013. Definitely not the review that I was expecting  to captivate any attention  on this blog, but somehow you like it.  At some point I did consider removing all posts of more than a year on this blog, as they become irrelevant,  but it would be a  nonsense to do so (I never saw a food blogger proceeding that way). The second most popular review was the one on Sushi Sawada (Tokyo). I am glad to see that you were interested by that review as it proves one thing: people are, sometimes, more interested by the content of a review, the technical aspect of the food that  lies before them (is it well conceived, does it respect the fundamentals of good cooking, you know…the right texture, the right temperature, etc) , rather than food porn (sexy instagram-esque pictures —  I was ready to shoot the pictures, actually, but we have got to respect the rules of a house, which, in the case of Sawada, forbids photo taking to normal diners). The 3rd most popular posts are  the ones on Dons de la Nature(Tokyo) and this post I wrote on Gault Millau Montreal/Yakitori Otto/Bombay Mahal Tali/Chez Jano.

4th most popular post, among you – The review on Argo (Fira) as well as the one on Kam Fung (Montreal)
5th  – L’Arpege (Paris)
6th – Ishikawa (Tokyo)
7th – Nice  (Cote d’Azur)
8th – Sushi Oono (Tokyo)
9th – Kanbai (Montreal)

This  web blog’s main intent is to cater to some close foodies with whom I share information about places where to dine at.  In the process, it benefits to the rest of the web as well – obviously. It is also an opportunity to have a firm  idea of how the information on the web is manipulated by many  individuals of the restaurant world (expecting otherwise would be utterly naive … ): although I was pleasantly surprised by the considerable amount of hits on the 9 posts I have just mentioned above (numbers that could almost rival those web sites that have a PR machine behind them — certainly a surprise for a web site that is anonymous like mine), it is clear that some  restaurants around the globe are paying the search engines to filter what can be found on them. That makes sense as it is all about business, protecting business, masquerading their failures as success, etc, and it takes a non restaurant-friendly source like the current  blog to remind you of that. Apparently, based on the wordpress stats of this blog,   you do  not care  for some of the very best restaurants of this globe …  Trattoria Vecchia Roma offers some of the best Traditional Cucina Romana in the world.  Sushi Azabu, Ichimura (New York) are some of the best sushiyas outside of Japan. Le Coucou (New York), one of the best French restaurants outside of France. Dons Bogam  (New York), one of the best Korean BBQ outside of South Korea.  Le Casse Noix (Paris),  has some of the best  riz au lait and Ile flottante in the world. Readers of this blog could not care less. Yeah, yeah, yeah…I believe that    truely exists.  Lol…a nonsense as those restaurants are some of the most popular of this planet…

Paris lost one of its best classic French restaurants (Moissonier) –  Moissonier , which  had  the best French pike quenelles as well as rice cake  of Paris, did close this summer. Paris will never be the same without  this restaurant which served classic French food from Lyon and Franche-Comté as remarkable as the impressive resume of its Chef (an Ex sous Chef of culinary legends such as Alain Senderens, The Troisgros family). Certainly  the sign that people, nowadays, are more interested by hype rather than substance: the closure of this restaurant did not make the headlines…  Moissonnier Addr: 28, rue des Fossés Saint-Bernard, Paris, Phone: 01 43 29 87 65

My special journey in Fontjoncouse – According to the Michelin guide, their 3 star restaurants “worth a special journey”.  L’Auberge du Vieux Puits in Fontjoncouse is a 3 star Michelin restaurant that is considered as one of the very best French restaurants in the world by those in the know. I had lunch and dinner there. You will find more, about my meals at L’Auberge du Vieux Puits, here.

A stopover in Northern Catalonia’s Perpinyà  – At approximately 60 kms away from Fontjoncouse, you will find   Perpignan. Northern Catalonia was Spanish, then became French in 1659. It is an area that the French call Pyrénées-Orientales.  In Perpignan, I tried Le Divil which was recently credited with the title of the best restaurant for meats in France by Internationally acclaimed  steak expert Franck Ribière of the movie ‘Steak Revolution‘  (click here for that review) .

I was born to the sound of the sea waves hitting the rocks – It is magical. It really is, because all your life you remember the smell of that sea, the noise of the waves hitting those rocks and the treasure you sometimes found on those rocks. On those rocks, there were ..oftently..oysters! One of the ‘gemstones’ of the sea.  Decades later, oysters do not stop to fascinate me. While in Southern France, I had another opportunity to flirt with them, once again. This time, they were in one of France’s most important destinations of oysters, Leucate. Leucate is a commune in the department of Aude, a department with some of France’s most picturesque communes (Peyriac-de-Mer, one of its communes, has the potential to leave the most in awe). Most part of Leucate is composed of swathes of  beautiful landscapes (beaches, blue waters, the sea, the mountains).  Unexpectedly, the oysters ..those jewels of the sea…well, it is in the less pretty part of Leucate that you will find them. An area called Le Grau de Leucate where less than 30 oyster stands are offering the local Cap Leucate oyster. An hour away from Leucate, I had  the opportunity to taste some  dazzling oysters in Bouzigues which is located on the northern side of  the  Étang de Thau (famous for its oysters). In Perpignan, I pursued with the spéciale de claire and pousses en claire of Alain Laugier Goulevant from Marennes-Oléron and  I feasted on some  cupped (creuses) Prat-Ar-coum  oysters  as well as some Aber-Vrach flat (plates)  oysters  of  Yvon Madec at the  seafood restaurant 7 ème Vague Boniface .  I also found some of my preferred oysters of France, Yves Papin ‘s bivalves, in Perpignan.  All world class oysters.

 

Cannot wait to try world famed Sorbillo Pizza in New York – New Yorkers, those lucky bastards! Lol. They attract the best of the best! Sushi Saito (Tokyo) is the current best sushiya in the world. Guess what… they had one of their Chefs who was ready to go working abroad, but it had to be ..guess where…in NYC, of course (Chef Shion Uino now working  at Sushi Amane at Mifune ). You remember the legendary Jiro, of Jiro Dreams? Well, that is not ‘new’ news anymore, but his apprentice  Nakazawa (one of the main characters of the movie Jiro Dreams) is ..guess where? Examples of great Chefs attracted by New York are endless (Ferran Adria, Joel Robuchon, Alain Ducasse, Rene Redzepi, Massimo Bottura, Enrique Olvera), with the latest being Legendary Neapolitan Pizzaiolo Gino Sorbillo. I have long been fascinated by Pizze, particularly the Neapolitan Pizza. Actually, my next major ‘foodie’ project is to spend 3 months in Naples and review every single of their Pizza shops (a bit like what this guy did, many years ago, but I will stick to Naples, world’s ‘temple’ of the Neapolitan Pizza).  It took me a while to be prepared for this project: first, I wanted to spend years tasting all sort of Neapolitan pizze, understanding  the techniques, the ingredients, etc. I did that for the past 20 years and do, consequently, nowadays, feel ready for the last step before visiting all the Pizza shops of Napoli:  doing an apprenticeship at 3 of the best Pizza shops of Napoli. This will not be easy, perhaps even impossible, but where there is a will, there is a way!  If that happens, the 3 shops will not be reviewed  (I am a bit ‘old school’ about this, and do have nothing against those who think otherwise — I mean we are in an era where most critics do not care about such details — but I insist on never reviewing establishments that I am familiar with), but revealed, of course  (I would like the relevant blog to feature videos of what I am learning at those shops, as well as detailed written  accounts of my journey as an apprentice pizzaiolo in Napoli) .  Regarding Sorbillo NYC, expect the food journalists of  NYC to review it inaccurately as they never went to Napoli and will review this shop with their North American taste. You will not fail to identify those who have no clue of what to expect from a Neapolitan pizza: they will complain about the crust being a bit limpy (Americans prefer a crispier crust). Well, it is the way it is done in Napoli, folks! If you want a pizza which pie is crispy, them opt for a Roman style pizza or any of  your usual  Italian-American pizze. In the meantime, Sorbillo NYC, here I come !  Zia Esterina Sorbillo  334 Bowery Street at Bond Street, NYC Phone: (646) 678-3392 Facebook: https://www.facebook.com/SorbilloNYC/

The GREATEST CHEFS of the globe – My generation was gifted with some of the most talented Chefs of all time. One of them was Jacques Maximin. Chef Maximin  has inspired legends such as Ferran Adria as well as highly regarded Chefs like  Franck Cerutti, Christophe Moret or Bruno Cirino. Nowadays, he is not an active Chef anymore. He stood out for his impressive creativity. Oftently, he was able to create, with limited time, what many of the  other legendary  Chefs would, sometimes,  take ages to achieve. Perhaps the culinary Genius who had the more wit, the best natural instinct when it came to Classic French cuisine:

 

Series “Follow this CHEF” – There are NOT that many TRUELY talented world class Chefs around the globe at this moment. Many are marketed as such, for sure, but few are THAT talented. One superb talent is Chef David Bizet. He is largely considered, by those in the know,  as one of this globe’s  most underrated star Chefs right now. David is relatively young, and yet he has been the right hand of several multiple  michelin starred Chefs (Christian Lesquer, Phillipe Legendre, Eric Briffard). David will, sooner or later, have  its 3 Michelin stars and he will deserve them (which is not the case of some Michelin triple starred chefs who earned their stars just by following following the ‘checklist’ of what it takes to get there). For now (January 2018), David is at the helm of L’orangerie (Four seasons)  in Paris.

New York City’s Michelin Stars for 2018  –  I do not understand the Michelin guide (yeah, I know, it is trendy to say so, in the anti-Michelin circles, but it is NOT better in the anti-Michelin world, neither! ) on one hand, you have plenty of Japanese restaurants in NYC  that are awarded stars, and deservedly so… because, yep, truth be told,  we are talking about hard working people, proud of their craft rather than a bunch of money hungry bums disguised as restaurateurs as widely seen elsewhere in some other supposedly food cities. But then, why demoting Jean-Georges? I do  oftently visit  NYC and do know Jean-Georges well  and there is no difference between  Jean-Georges  in its current form Vs the one of the other years. Same for Daniel, btw! Is it, because Michelin, came to the conclusion that they should  not have been awarded  3 stars in the first place? Well, if that is the reason, then dear Michelin, you should have thought about that…in the first place! Is it because both Jean-Georges and Daniel do not have the “grandiose’ looks and feel of   3 star Michelin restaurants  like Per Se and  Eleven Madison Park? The special ‘cachet’ of Masa? I am sure NOT,   as Michelin does not have a  limited vision  of what the restaurant world should be about: to the contrary of what the anti-Michelin lobby is trying to sell to us, you do not have 1 type of restaurant that Michelin favors. Michelin stars were awarded to plenty of restaurants that do, actually, fit the mold of its competitors and detractors  — for example, L’Arpège and L’Astrance in Paris, which are restaurants that Michelin competitors  such as Le Fooding and  San Pellegrino top 50 restaurants do regard as ‘non-Michelin enough’, ‘non-Palace enough’. Well, in reality, both L’Arpège and L’Astrance have … 3 Michelin stars! Examples like those abound: MirazurOsteria FrancescanaAsador Etxebarri are  all  San Pellegrino top 50 restaurants ‘bestsellers’. Well, they ALL have  Michelin stars, too!  Business is business…you can “bark”  as loud as you want, but at the end of the day, they are all competing for the same thing! At least, Michelin has managed, up to now, to avoid  laughable  decisions such as marketing  an ordinary restaurant  which best meal is  spaghetti and lobster …. as one of the top 100 best restaurants of the globe! A recent  “exploit” in the world  of  one of  Michelin’s  competitors (if, at least, that was the best spaghetti or the best obster out there, but no..not at all, not even close….Rfaol!).  Back to Michelin NYC 2018… I am not done with it: Torishin, the 1 star Michelin yakitori…can someone tell me how no Michelin inspector ever ran into the mixed bag of a service that did put me off when I was there (as reviewed here). What…??..the bad waiters I met at Torishin are nowhere to be found when the Michelin inspectors do visit Torishin? That mixed service would be BAU at a hole in a wall eatery managed by bums, nothing to do with a Michelin star restaurant!

 

 

 

N° 900 pizzeria is a one big succes story of  the Pizza  scene in the province of Quebec. Their growth  was such  that they have expanded to  16 restaurants across Quebec in a very short period of time. I went to the one in Laval (https://no900.com/restaurants/centropolis-laval/) and ordered a margherita pizza: the cornizone (puffy rim) in evidence as it should with its (expected ) tinges of a blackened edge, fresh herbs are used, cooked in a wood-burning oven, but the pie I was having became tough too quickly (in comparison to the better renditions of the neapolitan pizze I tried elsewhere), and the sauce (not enough sauce, btw)  lacked a bit of the bright acidity and high mineral content that  I came to expect from the better San Marzano tomato sauces I had. I am realitistic enough to avoid surreal expectations such as expecting a Neapolitan pizza to be as good in Montreal as it can be in Napoli, or even in a true world class foodie destination like NYC, but Bottega (the one of St Zotique) used to make a far better Neapolitan pizza (I wrote “used to” because on my last visit, last summer at Bottega, my pizza was a far cry  from the dazzling pizze   they have served me for many years). That said,  N° 900 pizzeria has a friendly service, a nice  ambience and the pizza is  pleasant enough for me to go back. Save your dreams of a stellar Neapolitan-style pizza for your next trip to Naples or  New York and just eat your pizza quickly (which you should do, anyways) to enjoy that pie while it is crispy and chewy.  N° 900 pizzeria, Addr: 540 Promenade Du Centropolis, Laval. Phone: (450) 973-0947 URL: https://no900.com/restaurants/centropolis-laval/

Restaurant Petit Seoul opened in December 2017 to wide acclaim from the local food critics and it quickly turned into a very popular restaurant. I did visit it on a Tuesday evening, an evening that was quiet even for its very popular neighbor Magpie Pizzeria, and yet Petit Seoul was full of patrons. There’s no doubt that the kitchen brigade can cook genuine South Korean food as evidenced by a successful haemulgeon (seafood pancake with spring onion, carrot, onion and sweet potato) , but they seem to want to please the local crowd a bit too much: the dolsot bibimbap was adapted to local palates, meaning that is was not as genuinely flavored as I came to expect from the finer  dolsot bibimbap I had elsewhere, even here in Montreal.  I was missing a bap (rice) that stands out (it was fine, especially for Montreal, but the bap needed to impress more — obviously — for a dish that relies heavily on rice. I was missing morsels of meat that can delight. The beefy flavor that I came to expect from my bibimbap‘s meat happened to be a wish, here, not a feature.  Korean chili paste flavor is one of the most fascinating flavors out there, the art of seasoning, marinating and pickling  are Korean’s specialities, and a superior bibimbap is THE opportunity to showcase the vast array of cooking techniques of the Koreans (there is a reason why the bibimbap is considered by many to be one of world’s  most popular dishes…), but all of that was toned down and you can thank our local diners for this: they want Korean food but the way they want it, not the way Koreans are supposed to do it. Petit Seoul is a business, therefore you can’t blame them to adapt to their clientele! Petit Seoul  Addr: 5245 Boulevard Saint-Laurent Montreal, Quebec H2T 1S4 Phone: (514) 379-4929 URL: https://www.facebook.com/restaurantpetitseoul/

Pamika Brasserie Thai – Pursued with another major local opening, Pamika, a  Thai-inspired restaurant that is already one of the most popular  restaurants  in Montreal. There, on a 1st visit, I ordered their beef salad made of grilled flank steak, their seafood Tom Kha soup (the broth made of coconut milk, lemongrass and galangal), as well as  their  red curry seafood  which is made of kaffir leaves, basil, coconut milk, red peppers, calamaris and shrimps). Every single dish was eventful, featuring vibrant colors, enticing textures, judicious seasoning and superbly well balanced  genuine Thai  flavors. At handling, and cooking  seafood, they seem to have an edge on plenty of ambitious local restaurants. The Gaeng Daeng (red curry) obviously made of  a high quality curry paste. On a second visit, I was less taken by the green curry/chicken/winter melon/Thai eggplant/coconut milk/basil , the Yellow curry/chicken thighs/potatoes/coconut milk as well as the Thai satay chicken skewers   but that was because of personal taste (sometimes, for Thai food,  I just prefer the old fashion rustic bold mom-and-pop Thai flavors + there are some Thai regional ways of making sauces that I prefer more than others and I tend to be partial to  charcoal grilled satay) and not for a lack of skills as they all  were competently executed and were tasty. A special of the day, on my second visit, consisted of a starter of marinated pork in lemon grass (picture above), the pork finished on a grill. That starter looked simple, but that is the sign of a great kitchen brigade: it makes everything it does look so simple. Not many kitchen brigades are capable to deliver such a perfected starter as most would either under or over season it, others would grill it too long or not enoughly long killing the  delicious  flavor of the meat  in the process, some would cook it well but serve it at the wrong moment which would reduce their work to a non happening. Behind that superlative starter  there was a great deal of technical mastery (timing of its cooking, timing of its serving,  superb work of its marinade —lemongrass is a tricky ingredient for marinades as you really need to know what you are doing with it or else it will make your food pass as punishment —  which is not given to all cooks, btw,  a precise balance of the flavors, again …not an  ability that all cooks happen to be gifted with). The signs of the skills of this kitchen continued to be on display in their flawless  condiments and sauces. Traditional Thai desserts may be perceived as basic to most western eyes and palates, but they remain enjoyable:  I tried the Khao neow ma muang (sticky rice with mango) as well as  the Thai tapioca pudding.  The mango of the Khao neow ma muang may not come from Thailand, but the kitchen picked a ripe mango of fine quality,  the sticky texture of the rice properly rendered, the warm coconut cream a benchmark of its kind.  Both desserts were  well executed, their respective   Thai flavor profiles in evidence. Here is an example of a talented kitchen brigade that is not hiding behind the fear of having to cook what its patrons  want it to cook. Instead, it is cooking what it is supposed to cook, pulling off  Thai flavors that are as genuine as they get in Montreal (which they manage to keep at the forefront even when they add their own  twists here and there).  It will always be delusional to expect Thai food to taste exactly the same as in Thailand , this far away from Thailand (obviously, to do so, you would need every single ingredient to come from Thailand and shipped to you in a blink of an eye after being  harvested, and not long after, it will inevitably cost an arm to eat there  and the restaurant will go bankrupt), and this is not your old fashion (heavy sauces, bold) type of Thai food (the genuine Thai flavors are there, though, which is what matters), but Pamika is an elite  ethnic restaurant  in Montreal  right now.  Seems like Montreal has an an all rounder, here  (service and overall dining experience are good, quality ingredients and cooking are on display). Pamika Brasserie Thai, Addr: 901 Sherbrooke East, Montreal, Phone: (514) 508-9444 URL: http://pamika.ca

 

Régine Café is one of the most-talked-about brunch spots of Montreal.  It did not take long for me to realize how popular this restaurant is, as lengthy queues began to form before opening time on the saturday I went there. I ordered their  “Champi” (poached eggs atop some bread and a piece of Mamirolle cheese, a side of sautéed mushrooms with sage).  The food is carefully plated, a feature that is enough for the nearby crowd of Le Plateau to fall in love with a breakfast / brunch restaurant …  but at least, Régine Café does a bit more than just the plating: the soft-boiled egg was precisely executed, the mushrooms timely sautéed, the seasoning well judged (nothing was over or underseasoned).  I also ordered their scotch egg, but  it  did not have the  tender sausage meat layer of the  best renditions I  tasted elsewhere. Furthermore, the crumb was short of the savoury depth I came to expect from the better scotch eggs. The food did not blow me away and, for my money, I prefer the brunch at the Queen Elizabeth Hotel (downtown Montreal),  but Régine Café does what it takes to deserve its local popularity (a thoughtfully conceived menu, friendly service and overall great ambience). Régine Café Addr: 1840 Rue Beaubien Est, Montréal, QC Phone: (514) 903-0676 URL: http://www.reginecafe.ca

 

My next ‘immediate’ foodie project  – It is about time, for me, to take   my passion for food to another level. Cooking since my tender childhood and submitting my palate to all sorts of taste sensations  from all around the globe as well as trying to see what the girls and boys of the restaurant industry were  up to  (the sole reason I enjoyed visiting  restaurants) was useful, for sure. But now, I have seen what I had to and I am more than ready for the next steps: as mentioned earlier on, learning how to perfect the art of the Neapolitan Pizza, in Naples, is one of the next projects that is of interest. That can’t be done right away, though. Therefore, my next immediate foodie project is to focus on pushing taste sensations to dimensions that we are not used to, this side of our sphere. Lately, I have been experimenting a lot with the moringa (pictured above). It is ‘trendy’ , in the western world,  to introduce exotic ingredients in  our vocabulary, therefore the moringa is on everyone’s mind, but what matters to me is how complex, in terms of taste sensations, the moringa is. It is rare, in one single ingredient, to get to experience with a collection of clashing taste sensations like the ones delivered by the moringa. The moringa, on a culinary perspective, …it is a real ‘pain in the butt’, but as with everything that is not ‘easy to deal with’, it leads to interesting opportunities..

May 2018 be joyous, fruitful  for the epicurious in us and above all….DELICIOUS!

 

NICE, COTE D'AZURSome few bistrots that both my wife and I had recently tried in Nice.  Sorry for the lack of photos. I took no picture of the meals at each of those places for the simple reason that I find it more important for a couple to share the moment of being together  rather than being constantly distracted by such subjects as food photography or food discussion in general. It is one thing to know your food and appreciate it,  it is another thing to have it invading even the private moments you need to enjoy. Though we happened to cool down with this photo restriction as we, during this strip, took pics of  our meals at 3 star Michelin L’Arpège and Le Louis XV (see other reviews on this blog).

*** Chez Acchiardo
38 Rue Droite, 06300 Nice, France
Phone: 33 4 93 85 51 16
CA is an institution of Nice, its cooking of typical provencale traditional bistrot style, its setting representative of that cooking style, though somehow packed with enough warmth, both in the décor and ambience, to  keep this place inviting, many institutions having lost that feature.
Personal verdict:  6.5/10 –  I am always nervous when I visit an institution, having high respect for the weight of their history, for sure, but that should never be an excuse for the food performance to step back (the faith of so many institutions), and  my visit here did not suffer from that aversion: the food, in the traditional spirit of Nicois cuisine, was executed properly.  Keep in mind that it is not meant to wow, and I do not see why that should be expected from it neither (unless, of course, traditional Nicois cooking is the ultimate thing to you), but things here are done as it should (which means, as it has always been).  The highlight: they bake an excellent pissaladière ! The weak spot of that meal: the chocolate mousse of my wife was average.  PS: My wife was not blown away, but as I told her, in this particular case it is surely because she is not into that kind of food.  It’s like in Montreal, where we live, we know what’s a great poutine and great traditional Quebecoise cooking is delicious to us, but for someone who knows nothing about those….it means nothing.  I was exposed to traditional Nicoise cooking in my tender teenage years in Southern France, so I know what is bad or good Nicoise cuisine, but I do understand that for someone who has no clue of what it should be (not to be taken the bad way, just trying to be pragmatic here) , it remains just food that they judge based on their own point of references.  I also understand that it is hard to get excited over a classic salade Nicoise, some farcis, but they are doing things the way it should here at Chez Acchiardo, they are doing it well  and the two brothers (Dad and Mum are still around) are amazing hosts. What they did and that younger generations will perhaps like is that they have imparted a bit of modernity to the house (for eg, the toilets, downstairs,  are very very contemporary especially when I dig into the souvenirs I have of Chez Acchiardo, last time I was there over a decade ago).  Remains one of my favourite provencale / Nicois  bistrots in France.

***La P’tite Cocotte
10 Rue Saint-Augustin, Vieux Nice, 06100 Nice
Phone: 33  497084861
This is one popular provencale/nicois bistrot, the revered cookware being the cook pot,  the cooking traditional but without the heavy old fashion feel that traditional cooking can sometimes suffer from.
Personal verdict:   5.5/10  in the classic ‘ provencale/Med/Nicois bistrot’  category. Again a score to be taken in relation to my assessment of my food here on this dinner  rather than comparing to scores of other meals.  In view of the fair prices, La P’tite Cocotte is definitely a good value restaurant. Though I  did not find the flavor combinations to rise beyond the ordinary of this type of bistrot food (for eg, my terrine of foie gras was good, but not particularly memorable as I have enjoyed at many bistrots, my filet mignon of beef was cooked well and had good taste but nowhere close to the most exciting filet mignons I had at numerous bistrots).    The highlight: the original idea of using the cook pot as their trademark tool. Even the bill is found in a tiny cook pot.  The weak spot: no particular weak spot, just not great emotion like the pissalardière I had at Chez Acchiardo  or the food I had at Bistrot D’Antoine. Still,  go find for yourself:  it’s a cool place, the staff is  nice, the Chef was there working hard in his kitchen (you should always encourage that, it’s called ‘respect’ for the customer), the food had no technical problem (all cooked well)  and as always, it’s a matter of preference / style/ taste (nothing was wrong with our  meal here, but both my wife and I prefer flavors that are bolder / more eventful).

***Bistrot d’Antoine
27 Rue Préfecture 06300 Nice, France
Tel: 04 93 85 29 57
This is one of the most popular bistrots of Nice, and it was not hard to face that reality:  almost fully booked at 7:15 pm when we arrived, 7:15  pm being their opening hour for dinner. Then it simply never stopped: hordes and hordes of diners kept getting in and out. There are two servings here, but we did not felt rushed at all.
Personal Verdict: 9/10  in the  Nicois/Provencale/French  category.  A sign that your meal is memorable is when, days later, you remember each item you had and its exact price. When we were there, they had (among several of their very appealing menu combos) a 33 euros 3 course seafood tasting of lobster. The first course was a lobster bisque with texture coming straight from a photoshoot, that glamourous, and then there was  such character in the flavor of that bisque that I thought a top 3 star Michelin Chef like Joel Robuchon or Frédy Girardet came out of retirement and decided  to please some diners momentarily and  discretely in this kitchen, Lol. The rest was stunning after stunning bistrot food: a risotto of lobster like few kitchen brigades can deliver. Even a simple Panna cotta, looking not that refined at all ( rustic, traditional looking, which I think is not a bad thing after all), avenged my hasty judgements on its looks by storming my palate with divine taste.    I was a bit afraid that its online popularity would have more to do with tourists simply finding this place to fit with the usual   clichés that they are looking for,  but I was wrong: that meal was food that I  now rank in my top 10 French bistrot meals ever. I do not know if BA performs like that every night, I just know that for its outstanding work of profound delicious flavors, great texture of the food, overall enjoyment of it all…that meal…that one we were having…was one of those rare bistrot meals that I  had no other choice but to use as a point of reference. I am almost afraid to go back, lol. In facts, when I asked my wife if we could try booking  it a second time during our stay on the French Riviera, she replied ‘you do not want such souvenir to be wiped away…,lest it rest intact on our  minds‘ ..Rfaol!!l!

***Café  de Turin
5 Place Garibaldi, 06300 Nice, France
Phone:+33 4 93 62 29 52
This is was a reminder that France remains one of the few greatest destinations for oysters.  I am a long time huge fan of oysters and their big plump, creamy and juicy oyster had myself going back there day after day all along our 4 days stay on the Cote D’azur, oftently 2 times per day in between 2 other restaurant meals.  Crazy, I know…but their oysters commended loyal follow up, Lol. Imagine…in France,   there are many other great and even  better oysters than those,,, That said, I did not find  CTD’s eur 42 seafood platter to be that stunning, though largely a winner when compared to any seafood platter in Montreal … just keep this in mind: no oyster in Canada or in the US, as great as some might be, do get close to the Roumégous oysters offered at Café Turin).   It’s the oysters that really kept me going back.  The rest was so so (my wife picked a pasta/seafood dish 4/10 and an Ile Flottante 3/10 that were average at best). So, CDT, for the seafood platter 7/10 ***  (yeah, perhaps ..well at least, far better than anything found in Montreal, of course) and the Oysters 10/10 (YEAH..YEAH..THE BIG JUICY/PLUMP ones with fabulous taste of the sea!!!). The Roumégous oysters are indeed among world’s finest. Oh la la! ***my seafood platter had tiny pink prawns of  not much interest ( I had far more memorable ones elsewhere ),  whelk that was excellent, winkles I did not care for and the star oysters.

NICE, COTE D'AZUR (2)Nice was really great as I remember it from almost two decades ago. They really have the sun shining for them, and it continues to be one of the GREAT FUN GORGEOUS CITIES OF THIS GLOBE. Some few places  that I regret of not having visited on this trip: Carré Llorca (http://www.carrellorca.com) of Michelin star Chef Alain Llorca and Chez Palmyre (5 rue Droite, 04 93 85 7 Nice, France (Old Town / Vieux Nice) of an amazing Chef who trained under 3 star Michelin star Chef Guy Savoy and is now offering his food at very low cost (for eg, less than eur 20 on lunch. And he is there, in his kitchen…no wonder why France remains one of the REAL world’s greatest food destinations….

Folks,
Summer is at the Gates (ironically, it’s not warm at all here in Mtl, despite being in the middle of May..anyways..). Time for some seafood feast!

When it comes to seafood, I skip lots of  requirements I would usually look for in most dining situations such as  the best value for my money or the layout at my eatery: I just fly deep into my gustatory involvement of the quality of the seafood that is put before me. What brought me to food has always been my  lifetime sacred veneration for Seafood. The problem: being born and raised on the banks of the Indian Ocean with Dad, on his spare times,  fishing the freshest seafood one tastebud can imagine raving over from the warmest sea waters, and I devouring them right there on the beach with barely any long delays between fishing to eating…you just grow up with very high expectations about seafood. Moving far from my  memorable seafood pals, being in so many places where  seafood rose as pure jokes, I litterally hoped that I turned allergic to them. But for some reasons, I just could not stop myself to try seafood everywhere I went with some places truely giving the seafood of my childhood an almost close “run for their money”.

Everywhere I go I knock at all possible doors that has seafood on their menu. Montreal is no exception.
Montreal is  a city that many regard as a great city for French/North American Bistro fares BUT only decent on the Seafood department. The reality is actually brigther than just “decent”: Lots of seafood tables  like Milos and La Mer offer seafood shipped from abroad (Mediterranea in the case of both previous mentionned restaurants) on top of some North American seafood products as well. In my humble opinion, there’s  in Montreal, a nice selection of restaurants who are truely serious about providing some solid quality seafood. It is just a matter of rigourously stepping into the field and finding them.

With time some few seafood tables in this city made their way among those I adopted  as personal frequent reliable seafood favourite tables, based solely on the remarquable high quality of their seafood  (Le Nantua when I want to be alone or with my sweat half in a quiet atmosphere of Classic French elegance, Milos — their lunch and late night dinner specials are un-matched bargains for such high quality seafood in this City –, Joe Beef when I am with a bunch of folks and feel like partying over high quality fresh seafood in a cool warm bistro-esque setting, Trinity when I feel the need of a touch of the stunning beauty of Mediterranea, La Mer once in a while, and — although I found myself at both places on very very few occasions — La Queue de Cheval, Rib N’ Reef. The latest are primarily Steakhouses BUT they do offer stunning Quality fresh Seafood.). And you have many more (Restaurant Les Crustacés is another one great seafood place that had served me top quality seafood too, Oyster Shack did a good job last time I was there about couple of weeks ago, and virtually the big majority of tables do offer seafood..so drop me a word about those that have emerged as your favourite seafood restaurants in Montreal) , but those I mentionned previously stand out of the pack as far as top quality seafood goes in this city.

Naturally, one smart reminder would be this: you can’t buy top Caviar with Loonies!  As most will guess, for Seafood, you truely get what you pay for: do not expect stunning seafood in a $8 Lunch, or a $12 lobster please…I am not here to launch a debate over how much a lobster should cost. I am not here to debate over the best value for your $$$. I am here to talk about the best freshest quality seafood and to remind you that there’s a cost to it! And that cost, If one is well placed to have challenged it, it is your humble who used to pick the freshest top quality seafood right from the sea, for free! But I won’t. I wont because there’s no point for this: we are not at a stone throw from the Ocean, we are not fishermen and we need to be conscient that we have to pay for the cost behind a top quality seafood. Basta!

Event: Dinner @ Lucille’s Oyster Dive
Friday May 14th 2010, 18PM
Type of cuisine: Seafood
5626, avenue de Monkland (Montreal, QC)
URL: http://www.lucillesoyster.com/
Phone: 514 482-1471

 

Lately, I was curious about  this seafood eatery

 

that is attracting hordes of eaters in the Western side of Montreal  and where I never went to:  Lucille Oyster Dive.

 

I went paying a visit to Lucille Oyster Dive this Friday evening and I was warned by friends who went there: this is a small and very busy table, as busy  as Au Pied de Cochon, Joe Beef,  Le St-Urbain. Exactly what I was seeking for: feasting as in seafood, feasting as in crowded! I went earlier than the 6PM opening to maximize my  chances of shooting photos before the rush hits the place.

I came at Lucille’s Oyster Dive

with pre-defined orders in mind (Rfaol): I was in for some oysters (I came close to ask if they could grill it like at Etxebarri in Spain…I am telling you, I just can’t take that place out of my mind. I need to go there, in this life or the next!) , Lobster roll (Heard that Lucille has the best ones in town: what do you think? Let me know. Not that I am a huge fan of lobster rolls — I prefer raw seafood usually and if cooked, I like them served on their own, with nothing surrounding them so that I sense them in their pristine purity or close to that  —but this place is known for it’s lobster rolls so I had to pick this item) and a Grilled Lobster (If you ask me what have been my most memorable lifetime meals, the answer my friend  are those tremendously fresh Grilled lobsters “‘with a bit of garlic butter aside” from my tender Childhood …Ah the beauty of the simple things, so delicious, so pure, that just make you so happy! ). And If I could humanly eat more without getting full, I would have surely asked for crabs, fish, and the sea too!

Kicked off with Blackberries Mojitos:

Sorry, but this was not a successful cocktail: more watery than memorable (rhum was muted and prdominance of lime would be better than those berries). Anyways, berries do not seem to be a friendly mojito ingredient. Just keep it classic (white rum, sugar lime, sparkling water and mint) and it will sing! 2/10

Jannice picked the Salmon tartare:

I stole some bites from hers: perfect fresh salmon, meaty, fully flavored, masterly spiced (kudos to the nice balance in spicings here). Very good 8/10

The wine I chose to accompany our diner:

2008 Simi Sauvignon Blanc Sonoma County – Perhaps the most memorable white wine I ever enjoyed since a while: Oozing of unparralel freshness, it’s concerto of amazing fruity notes (guava, apricot. melon, apple) makes of this wine one that can be a crowd teaser particularly in summer with high quality fresh seafood. I now understand why this wine is highly rated among wine experts (it was the first time I was trying it). Lucille has identity, Lucille has personality as in hosting that heavenly wine in a an unexpected cute recycled Heinz Ketchup tin can:

Started off with my first order:

The Oysters:
Although I have rarely came across bivalve molluscs of stunning quality as those the Indian Ocean pampered me with, I still enjoy my bivalve molluscs friends everywhere I go: Sometimes, I was amazingly satisfied  On  some rare occasions, they were the opportunity for me to crack some smart jokes at the wait staff like “It’s from the Sea and not the fridge that you should have picked it up!”’.
SO at Lucille Oyster Dive, I started my seafood journey with an order of 12 bivalve molluscs and while sampling them with the hightest respect I always pay  to anything coming from the sea, I scribbled some notes:
-Marine robustness: HIGH
-Quality of the oyster: TOP
-Work of the shacker: 10/10
-Level of deliciousness: SUBLIME!
Their oysters come from various locations: New Brunswick, The Main, British Columbia.They offer some from the West (British Columbia), some from the East (Main, etc). Western ones were bigger in size, did I notice. Briny, with a remarquable depth of marine robustness, those oysters were among the best I ever had on any Montreal seafood tables and I am including the big names here! EXCELLENT oysters!  They were served with the classic mignonette sauce (expertly executed with perfect balanced acidity from the vinegar and an amazing freshness oozing out of the shallots), a Tabasco Green Pepper sauce (nice idea, try it! I prefer my oysters in their natural state but pick just one oyster, match it with that sauce and see if you like), and their in house tomatoey sauce:

You will never ever see me mixing oysters with sauces (I am a purist), but I had their in house hot sauce sampled separately from the oysters and that sauce rocks: it’s a delicious spicy tomatoey sauce, dense and instense, made of scotch bonnet peppers and vinegar. Delish! I know some friends who would love mixing up that sauce with anything, oysters to start with. 10/10 (the oysters, on this specific visit, were simply stunning!)

The Lobster Roll: I am not a huge fan of lobster roll. As you would expect  from someone who favors high quality seafood in it’s full pristine greatness, a lobster roll is just a comfort food item that can be undoubtly tasty when done well, so this is an exercice that I find pretty straightforward: I will judge my lobster roll not based on pre-defined expectations (just make it tasty and I’ll be a happy camper!) but solely based on how tasty it turns out to be.
-Quality of the lobster meat: Top
-Cooking of the lobster meat: Top
-Quality of the Mayo: Top (not overhelming. gently spiced, still flavorfully enjoyable)
-Quality of the roll: (Fresh bun, nicely cooked hot dog looking bun)
-Type of roll:  it’s hot dog bun roll as you can see on the pic
-Level of deliciousness: High. I have no complaint here. Realy well done, but I am just not into lobster rolls in general being a purist in anything seafood.  7/10

@ALL– So where could your favourite lobster roll be found (New England, I guess)? Let me know! To me, my lobster roll should be an equation of: great quality lobster meat + mastered seasoning/taste + an appropriately thought bun (I am not a baker, but there is surely some fun evolutive work to do on this department) + a well balanced mayo mix (way too much requirrements for comfort food, hein?)

The Lobster:
Poached? Grilled? After a slight hesitation I went with my lifetime favourite cooking of the lobster: grilled! Just put a bit of garlic butter aside, keep that lobster fresh, simple and I’ll walk away with a huge smile on my face.
In Montreal, you can get lobster virtually anywhere. The thing is to get it cooked the way I like it (yeah..yeah..ya..they all say it is easy to cook a lobster..sure..sure..sure…but very few have delivered the proper balance of nice cooking/great quality lobster/resulting memorable taste I search for. To me, a meal of Lobster is the epitome of the equation “talent behind a kitchen” + “top quality ingredient”).
So, here again, the notes that I scribbled on this one:
-Marine robustness: HIGH
-Quality of the lobster meat: HIGH
-Cooking of the lobster meat: SUPERB
-Level of deliciousness: PERFECT
-Work of the Fishermen: Lol..just kidding on this one ;p I highly respect fishermen, especially them!

Before heading to a location, especially for seafood, I always phone and enquire about where the seafood comes from: the Gentleman over the phone explained that the lobster currently served (at this moment) at the restaurant comes from Nova Scotia. Their lobster weight around  1.5lbs/Maximum 2lbs and cost between $can28 – $can 32 (In Montreal, you can pay in between $52 to $80++ for some top of the top lobsters of that size..but again, that pricing probably reflects the fact that those tables  are not seafood distributors/providers). Quite a bargain for  top quality lobster, imho, but they explained to me that they are also distributor/providers of their own seafood, which explains the low cost. Their lobster is of exact same high end equality as those I had at $80 elsewhere …! At barely $30, half the $$$ I would pay at some highly regarded seafood spots, this lobster was remarquable: perfect depth of flavor, tasty, well cooked and of top quality.  The classic garlicky aside sauce was superb too. Excellent! 10/10 (This one lobster, on this specific visit, soared so high in terms of exceptional quality ).

Seafood soup – This place has idendity/personality. And this soup is just one example of just that: done differently from your usual seafood soups -> instead of a bowl full of seafood broth, you have here the seafood morsels shining atop (crab, clams) and a bit of the broth seating beneath. The freshness of the seafood continues to impress here: delish, tatsy and oozing of enjoyable saline flavors. The bit of broth beneath was delicious and harmoniously flavored. 9/10

 

Even when the boat could have sunk, Lucille fought back and shone:
Impressed, I should concede: even when the boat could have sunk, Lucille fought back and shone as in very little details like  those that will follow — very little details, barely noticeable to the most, but that I am taking time to write about because they mean a lot in my own  appreciation of this seafood spot:

Detail #1: At some point, while Jannice was talking to our main waitress, a young very tall charming lady, she ..the waitress…out of nowhere .. cut short to the discussion, dived in distraction, and hop la ..reappeared! I then said to myself  “Oh NO, I think Jannice will hate this move”…Jannice was a long time waitress, and such little details are noticeable to her. And she did notice it. BUT, the waitress came back, charming and focused as ever! From there on, she was shining on par with all best wait staff  I ever encountered in this province. When you come back strong like that, how to not fall under the charm of it all? Great come back ;p

Detail #2: Before going there, the Gentleman over the phone told me they usually have lobster in the kitchen and that I could just request that one is grilled. The same main waitress, instead of verifying with the kitchen, told me straight that there was no grilled lobster available. I told her that I was informed they would have lobsters in the kitchen but that it’s fine, we could forget about it. BUT she smartly thought about the most important principle in a restaurant: pleasing your guests as she managed to find a lobster for me. Another GREAT come back!

I know those are little details, but they mean a lot to a guest: it shows ACCOMODATION and DESIRE TO PLEASE! All of a sudden, the little futile sorrows turn into MINES OF GOLD!

The wait staff in general was great (always made sure that water was available, wine refilled, table cleaned from water drops. One young charming Gentleman even came and promptly fixed the unbalanced table we chose) and I should say .. HANDSOME.
Lucille Oyster Dive has deeply seduced me: this charming tiny spot has seriously made it’s way to the top of my favourite seafood tables in Montreal for it’s stunning quality of seafood, charming service, and cute minimalist and yet warm bistro alike decor. And this place gets crowded very fast (make no mistake: my pics were taken early, as soon as they opened the doors, a bit before people arrived, but less than half an hour later it got busy), so book in advance (albeit you still can find seats at the bar if you haven’t booked and are lucky enough).
Service on this dinner had perfect  timing: we started at 6PM, were done by 7:40PM with no feel of being rushed and enough space in between services to digest before the next food item would hit the table.Furthermore, the staff was accomodating with regards to the timeframe we wanted to follow. But anyways, this is purely a subjective matter: you should not go to a restaurant to complain about delays JUST arrange your timeframe with the wait staff (I never understood people complaining about slowness in a restaurant…what about talking to the wait staff and telling what you really want..instead of expecting them to guess for you??)

Lucille knows how to be distinct
I do not know for you, but to me , as little as they may appear, I like little details that makes a table distinct from others. I know that the wine presentation (in a Ketchup  tin can) or the unexpected rendition of the seafood soup (focused more on upfront presence of the fresh and top quality seafood items with just a little bit of soupy broth underneath as opposed to be entirely brothy) will not revolutionize the Gastro world, but they sent to me a clear message: this table is passionate about what it does.

Bottom line: Seafood is not just seafood. At least, an iodized saline soul like me  can’t  think that way. Quality in seafood is priceless, and Lucille Oyster Dive impressed me with top quality fresh seafood like I wish I could find everywhere else. I will run back at Lucille’s Oyster Dive way before running back at any of my other favourite seafood tables in Mtl, because of the overall cool, charming, unpretentious mood and above all, for the freshest seafood that this city has to offer. This report is disproportioned, purposely reflecting my sacred epic lifetime fascination for seafood.
Respect to the sea!    Thanks for reading, Aromes.

WHAT I THINK MONTHS LATER – My initial meal at LOD was a superb one in regard of the seafood bistrot standards here and abroad. Not only the food was delicious, but it was technically well accomplished. It remains,  years later, one of the finest meals I ever had in a Montreal restaurant.  The typical kind of issue  that unfortunately awaits this type of place (quality seafood bistrot)  is this: people, when things are pricey (quality seafood can’t be cheap) .. they do not care about details  such as the cooking skills, the quality of the food. It is the price tag that dictates how good is your food. And I will  add that the nice looking wait staff at LOD may bother some with a very high level of jealousy ;p  Oh well, too bad for those. There’s also the fact that ppl tend to associate  a certain type of experience with a price tag:  for example, Bistrot La Marine in Cagnes sur Mer is one  of world’s finest seafood bistrots. Consequently,  since it is quality seafood that is served there, there’s a price that comes with it. And yet, many flock there to complain about the place being a ..bistrot and that it’s too $$$ for a bistrot.  A way of foolishly suggesting that they expect a certain price tag to be associated with fine dining only … as if bistrots are condemned to earlier century’s  clichés with you know…the bottle in the hands…the hunter’s hat…It’s being a while that I haven’t re-visited LOD (it’s  far from where I leave),  but I hope they keep up with the standards I found on that initial visit (my second and third visits here  were not complete meals. I took oysters only, but quality oysters always leave a deep hole in a pocket when you pick them  at restaurants, so I’ll need to try another proper seafood meal here). But yes, it is not cheap as expected