Food and Drinks in Montreal

I was invited to Europea last Tuesday to discover a new product by Knorr.  I won’t lie, I’ve been using their products my whole life along some other organic powder broths. I love making homemade broth too but it really is a question of time.

So why not find out about something new especially when Jérôme Ferrer himself does the presentation at his gorgeous restaurant. He was chosen as the French spokesperson for this product so you might already have seen him on French advertisement.

The evening started with a few chats with the fellow bloggers invited. Jérôme Ferrer then greeted us in his workshop which I covered this summer. The chef was more than friendly and excited about the evening spent with us.

We were then proposed to follow him around while he showed us the insides of his kitchen where about 30 cooks work in a room for salt and a room for sugar. The need was evident as all the desserts for his other locations are made here.

We then visited the three different floors of the restaurant separated into different concepts to accommodate couples or big groups. It was clear that Europea was really made to please the customer and make sure that no matter what needs the reservation had, they could cover them.

Goat Cheese Lollipops

Finally, we headed back to the workshop room. With a glass of red wine and a few snacks coming straight up from the adjacent kitchen, Jérôme Ferrer finally presented Knorr’s new Homestyle Stock:

With chicken or beef, the new Homestyle stock features a higher quality product to prepare soups or sauces as it really is a reduction of a broth. The stock also features a higher sodium quantity, double the quantity of regular Knorr broth. From my experience trying it at home, I would definitely keep the Homestyle stock for special recipes that need bold flavors and complete the ingredients.

To showcase the new stock, chef Jérôme Ferrer and his sous-chef for the evening Marie cooked both one recipe they worked on before.

Lemon Chicken and Broccoli – View recipe

Risotto with Lemon Confit

Both recipes were delicious and very simple. Jérôme and Marie really made sure that a minimum of ingredients would be used to really feature both stocks flavors.

An extra plate at the end to taste a trio of sweetness coming from Europea’s kitchen. Special mention for their delicious macaron!

My visit to Europea was really appreciated and it was great honor to meet Jérôme Ferrer. I think it’s a safe bet to step in any of his restaurants after seeing his passion for food. I actually got a scoop that evening and can’t wait to mention more about it!

As for Knorr, if this article made you curious about the new broth line, you might also be interested by their contest. Submit your recipes, which should be simple but full of flavors and win a trip to London, England!

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Biron hosted a lovely 5 à 7 a few weeks ago to meet fellow Montreal foodies and give them a sneak peak of their summer menu. It was previously known as Duel but is now named after David Biron, the remaining chef.

It was actually my second visit to the restaurant and once again, I felt quite welcome and open to ask any questions about the food I was sampling. Charlotte was the fantastic host of the event and she invited us to enjoy a blue corn cocktail as soon as we got in.

The place was quite packed so it was a challenge to taste each of the exciting bites passed around. My favorite sample was the Kobe mini burger which surprised me with its fruit jam inside. No wonder I’ve read about it so many times!

David Biron then blew us all away towards the end of the evening with his truffle pyramid and macarons. The taste and texture was perfect.

You should check out Biron for sure if you’re in the neighborhood, whether it’s for their take-out menu or for a full on 7-course menu. David Biron is a chef to look out for, especially if you’re curious about Asian cuisine.

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For a second time, I was one of the lucky guests at Cookies Unite July edition!

If you didn’t get to read my previous article about the June edition, Cookies Unite is Gita Seaton’s clever idea after taking part in a similar event back in Ottawa. Montreal’s line cooks finally get a chance to be the star of the night and blow us away with their ideas in a carte blanche style dinner for only $30 per person. And to make it even better, it’s bring your own wine!

This time, Mark Tan cooked for us a delicious three service. He is presently working at Hôtel St-James’ prestigious restaurant XO.

Pork Belly Steam Bun / Shrimp and Lap Cheong Wrapped in Yuba

What an amazing duo to serve!

The pork belly steam bun was such a delicious and light bite to serve. Forget all the mini burgers I’ve had before, Mark Tan made it special all over again with the clever idea of using a steam bun and completing the rich pork taste with sweet pecans.

On its side was a roll of shrimp and lap cheong (chinese sausage) wrapped in yuba (tofu skin). What a great mix of Chinese ingredients to discover! I liked it a lot but would have wished for a crispier exterior.

Inasal Chicken and Alsara / Salmon Ribs with Bitter Lemon

Inasal chicken is a popular Filipino BBQ dish. The chicken was quite flavorful compared to your regular barbecued chicken leg. But I’ve got to admit that all my attention was on the salmon ribs – another trick out of Mark Tan’s kitchen!

The salmon covered in a delicious sauce had visible bones just like the meat ribs but these ones were edible. It was quite a new way for me to enjoy salmon and it really made it exciting and complete with the polenta just under it.

Chilled Walnut Soup and Iceberg Granite

After all the great food we were served, I wasn’t even thinking about the dessert until it was placed in front of me. A chilled walnut soup with iceberg granite, tapioca and watermelon cubes. Something I would never think of making at home even if I would have all these ingredients sitting around.

Well it was the biggest surprise of the evening and now that I have tasted it, I am a believer and would eat it everyday – especially with this crazy summer weather! The whole room turned into a chaotic mix of spoons trying to reach anything left in the cups and people expressing how much they liked it. That’s what I call a complete success!

Conclusion: Another magic night spent at Cookies Unite with a great and friendly crowd, top notch service and what more can I say about July’s chef, Mark Tan? One of my most appreciated meals in a long time. Look out for him while he’s in Montreal, he is one serious cook! Once again, I recommend this awesome event to anyone looking for a different culinary experience.

One last thing: On my last review, I mentioned how I wished the chef of the night would come out in the dining room to meet the guests and explain what is being served. Well after speaking with Gita, I was told that the concept is a bit different in this case and the diner is invited to go in the kitchen to meet the chef. I wasn’t aware of it and I think it’s a great idea! So don’t be shy on your next visit if you would like to give your comments to the chef or ask any questions.

COOKIES UNITE
ADDRESS: 7032 Waverly
RESERVATION: geatzy@gmail.com
WHEN: Once a month, usually the first Monday
ALCOHOL: BYOW
CREDIT CARDS: No
PRICE: $30

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I was invited to Suco Lounge this past Wednesday to sample the new Smooth and Dreamy ice cream flavors from Breyers. I won’t lie, I don’t eat ice cream like I used to as a child and it’s more of an occasion to me nowadays. So I did get excited about trying ice cream while knowing that their Smooth and Dreamy products are made from real ice cream and they only hold 1/2 of the fat usually found in regular products.

The evening organized by Casacom was quite enjoyable with awesome tunes from the dj, a laid back animation by Anne-Marie Withenshaw and an open bar. I wish they would have made us some ice cream floats for the occasion!

On to the ice cream now! The flavors to try were Mocha Fudge Brownie, Dulce de Leche, Natural Vanilla Bean, Strawberry and Cream and Creamy Chocolate. Well they were all great! But if I would be asked to choose, I would pick Strawberry and Cream which reminded me of a strawberry sundae without all the calories that come with it.

It’s great to know that we can rely on Breyers for great flavors and quality when it’s time to pick a product at our supermarket. Thank you for the event and I hope everyone treats themselves to some ice cream this summer!

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I am so excited about this post because I’ve been meaning to try and finally blog about this monthly event since the first day I heard about it in spring! Cookies Unite is Gita Seaton’s clever idea after taking part in a similar event back in Ottawa. Montreal’s line cooks finally get a chance to be the star of the night and blow us away with their ideas in a carte blanche style dinner for only $30 per person. And to make it even better, it’s bring your own wine!

This past Monday was Cookies Unite’ second edition, which is always hosted at le Dépanneur Pick Up, a gorgeous dep/coffee/restaurant/hanging out spot in Little Italy. The evening featured DNA’ sous chef, Phillip Viens.

Poupou’s Fresh Baked Bread

Fresh bread with a spread of lard. A new experience in taste, quite different than your regular butter.

Cream of Mount Royal Stinging Nettle Soup

Light but tasty soup in a perfect sized cup.

Stairsholme Farm Organic Duck Egg, Asparagus, Notre Dame du Lac butter

First time I tried a duck egg. I couldn’t find much difference from the regular egg except for it being way more rich in flavor. Loved the vinaigrette with the asparagus.

Roasted Pork Belly, It’s Crackling Pan Juice, New Potatoes and Green Sauce

I wish the pork belly would have been cooked just a little more as the two pieces weren’t even but what a great plate. I loved the green salad on top with all of its acidity, especially with the capers.

Wildflower Honey Semifredo Affogato Thé des Bois

Great dessert to complete this meal! A mix of fresh ice cream with tea was the perfect end to this meal.

Conclusion: I had a wonderful night at Cookies Unite, thanks to the friendly staff and the venue. With only 30 places available, it wasn’t too loud and it gave the dep a great ambiance with everyone looking like they were having a lovely evening. Phillip Viens made us a rich and exciting menu and the food kept on coming at the perfect time. I wish he would have been introduced to the crowd at the beginning or the end so that we could have applauded his efforts for a double service night. Join the Facebook group to stay updated and reserve as soon as you can as places don’t stay available for long.

COOKIES UNITE
ADDRESS: 7032 Waverly
RESERVATION: geatzy@gmail.com
WHEN: Once a month, usually the first Monday
ALCOHOL: BYOW
CREDIT CARDS: No
PRICE: $30

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