Chef

Wine and Dine

jsbertrand — Wed, 03 Jun 2009 15:35:30 -0400

A very common dilemma for the average restaurant patron is the selection of the wine to pair with the meal: What should we drink?

Fish with white and red with meat? Or, should we throw that general rule out the window and go with our preferences?

Through the Eyes of the Israelis...

jsbertrand — Mon, 25 May 2009 06:44:04 -0400

Two weeks ago, I had some visit from my friends that own a restaurant in Mexico, Yaron and Lior. They came to buy some baby stuff for their to be born young girl. Obviously, we took the occasion to tour them around Montreal’s exceptional restaurant’s selection and gourmet hot spot. Following them around, I realized how we take a lot of the choices and variety we have everyday for granted.

Is the Chef Crazy?

jsbertrand — Wed, 08 Apr 2009 22:49:52 -0400

It’s hilarious how most patrons at a restaurant perceive the chef: creative, wild, imposing, artistic, essential, a little bit crazy….

The re-invented Sugar Shack

jsbertrand — Tue, 31 Mar 2009 18:21:20 -0400

Mucha Gracias Yaron and Lior!

jsbertrand — Tue, 03 Mar 2009 22:31:13 -0500

Every winter for the last four years, I go to a little Fisherman Island off the coast of Cancun called Isla Mujeres, “The Island of women”. There it’s “Manana” time, I disconnect from my 70 hours work week and I lie on the beach for three weeks. And I eat!!!! A lot…. I also discovered the intense flavors of the Mediterranean on that Mexican Island… go figure!!

Requiem for Quebec Cheese

jsbertrand — Thu, 09 Oct 2008 20:44:08 -0400

Once in a while, the MAPAC comes up with some unnecessary witch hunt. To my opinion, the entire rumble around Quebec cheeses in he last few weeks is unjustified, what we call in French a storm in a glass of water…. The question that comes up to my mind is why all that fuss???

One chef's memory

jsbertrand — Wed, 10 Sep 2008 16:39:55 -0400

Some savours are not necessarily extraordinary but your brain associates them with a memory. The savour becomes inseparable from that specific souvenir. From that point, food becomes emotion.

July Discoveries

jsbertrand — Wed, 13 Aug 2008 19:55:36 -0400

It’s been a while since I blogged. July is the busiest month for me and it lived up to its reputation this year again.

But, dear readers, you’ve been close to my heart all this time. So let me share with you two discoveries.

Downtown Esacapade

jsbertrand — Sun, 29 Jun 2008 05:42:11 -0400

If you are ever downtown for some festival or simply to be in the Old Montreal on a gorgeous day, let me share with you two addresses I discovered in the last two weeks. I love trying new restaurants because I can get different techniques and points of view on products. It’s very challenging for a chef to compare your approach with somebody else. And we always inspire from one and other.

Bring on the Asparagus!!!!

jsbertrand — Wed, 04 Jun 2008 15:31:01 -0400

Spring in Quebec means the arrival of another crop and this one, I can’t stop eating it: local asparagus. The local asparagus season is quite short, from Victoria Day to St. Jean Baptiste Day, basically. So let’s enjoy!!!