The fine team of “Très very bon!”, led by François-Régis Gaudry, is crossing the Atlantic to accompany us on a gastronomic tour of Montreal to be discovered this Saturday at 7:40 p.m. on Paris Première.
To discover
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The culinary journalist and his columnists take us to discover everything that is “sickening” (read “delicious” in Quebecois) or typical in the capital of Quebec which, according to François-Régis Gaudry has
“an extraordinary culinary scene”
and where there is
“a beautiful culinary energy”
.
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As a preamble, the happy gang welcomes Normand Laprise around a large table, one of the popes of new Quebec cuisine at the head of the Toqué restaurant located in the heart of the city.
The chef lets them taste one of his specialties: a homemade breadstick with sorrel mayonnaise surrounded by a very thin slice of line-caught tuna belly caught in the Gulf of St. Lawrence.
Something to eat before the rest of the festivities.
Two bagel institutions
During the taste journey, Gwilherm de Cerval, the sommelier travels through the city's microbreweries (there are around fifty) to bring back the cream from the foam.
It also highlights a wine estate.
The team will attack the Jean Talon market, known for its profusion of local products.
Mina Soundiram, the street food expert, will immerse us in the history of the bagel.
The famous little ring of dough is cooked here over a wood fire unlike the one in New York.
She will visit two emblematic brands: the Fairmont family house opened in 1919 and St-Viateur, dating from 1957, located in the same neighborhood, and will then have her friends try the two bagels.
Sugar shack and maple syrup pastries
Jordan Moilim, for his part, scours the bouis-bouis and tastes local specialties like the sandwich from Schwartz's or the famous poutine, an emblematic and traditional dish of Quebec composed of fries, cheese curds and brown gravy.
Marie-Victorine Manoa (former “Top Chef” candidate) ventures, for her part, into a sugar shack.
When the good weather returns, maple sap is harvested there.
A moment poetically called “sugar time”.
Elvira Masson is interested in cranberries (known in English as cranberries) and takes us on a tour of a local farm.
Between each discovery, François-Régis Gaudry lists the upcoming restaurants or the city's must-see places.
Pastries are not forgotten, particularly thanks to Valentine Oudard who goes in search of specialties and finds cakes with maple syrup.
Enough to gently end this mouth-watering journey.