It’s freezing outside, and staying warm mid January is everyone’s top priority. There’s only so much your winter boots, jacket, gloves, scarves, and tuques can do. We need food that ensures a healthy “winter layer”. In other words, good ol’ comfort food. I came across a relatively new bistro called Restaurant Brut on St. Denis in the Plateau. Judging from the menu outside, it looked pretty attractive and it wasn’t that busy, even though it was a Tuesday night.

Brut opened up around May 2o11. The decor is all wood; from the tables and chairs, to the exterior, the walls and the bar. It’s warm and cozy. The old establishment, “La Faim du Monde”, served vegetarian and vegan food. Brut is the complete opposite. The menu is meat driven; typical rich dark brown sauces, braised meats, and a small, but decent wine list. Just the kind of food I can get in the mood for on a cold night.

We started with French onion soup, and another dish made up of confit tomatoes, bits of proscuitto and little chunks of feta cheese. There were a lot of onions in the bowl of soup, which certainly sweetened it up. The cheese was bubbly and brown, and the crouton dissolved in the broth. It’s as classic as you’ll get in a good french onion soup. The confit tomato dish was good too. I loved the complimentary flavors with the sweet tomatoes and salty prosciutto bits and feta. Even though this appetizer was delicious, it was oily, which turned me off a little. I was a little unsure how to eat it, since it came with only one long crouton, so I assumed that’s how. The crouton was gone halfway through eating the dish, so in comes the fork. No big deal, just would have preferred a little more.

The mains were classic bistro fare. I ordered their special that night, which was a beef ragu with carrots, turnip, and potatoes in a rich dark brown gravy. A real meat & potatoes dish. The beef was tender, vegetables cooked just right, and seasoned nicely. I ate this one right up. The other main was osso bucco (veal shank) with linguine. I was a little disappointed with this one. Usually, osso bucco is supposed to fall right off the bone. It didn’t, and the meat was pretty tough. What a shame since the flavor was really nice. The pasta could have used a some lubricant since it came pretty dry, and didn’t soak up the sauce as much as I would have like it to.  I did get a little marrow from the bone, so that was great. So one hit, and one miss.

The wine here borders on inexpensive to affordable, which is really great. A nice, full-bodied glass of red rounds up this meal nicely. Would I go back? Sure. I’m willing to try this place again. I liked the small, cozy atmosphere, the friendly and helpful staff, and the meal didn’t break the bank. After all, with the bitter winters we have, who wouldn’t want a good meal to warm them up.

Restaurant Brut: 4110 St-Denis, Montreal, QC, H2W 2M3, (514) 419-1068

(Their Facebook page is better than their website: https://www.facebook.com/restobrut)

Photo Courtesy of Andrea Donida (Thanks!)

2011 was a great year, especially in the little-big foodie bubble we live with in Montreal. As I personally look back, I realize I ate a lot. So what better way to close out the year with my favorite bites from 2011. These are in no particular order, because that would be too hard. Here we go:

Tourtiere- Au Pied de Cochon Cabane a Sucre

I visited the APDC Cabane a Sucre for the first time back in March. The experience was marvelous, and boy was there a lot of food. If I could choose one dish from that meal that was above the rest, it would be the tourtiere. This meat pie is succulent, memorable, and classic. It was very hard to share it with 12 people, not in terms of the size of a piece, but because it tasted that good. The juicy meat kept inside the flakiest crust ever went great with their homemade ketchup. I took a frozen one home and made it again about a month later, since that’s when I finally digested everything from that meal.

Bahn Mi Taco- Grumman78

One of the biggest impacts we had in Montreal this summer was the emergence of street food. Grumman78, our city’s only taco truck wowed people in church basements, parking lots, festivals, and on the Lachine Canal. I ate all (that’s right, all) the tacos they made this year. My clear favorite, and one of the best things I ate all year was their Bahn Mi Taco. Sweet, sticky, and savory morsels of flavored pork, nestled in a warm soft-taco shell, topped with pickled red onions and carrots, then garnished with a couple leaves of cilantro. Each bite is heavenly. Earlier in the season, two tacos were enough, but now, 4 hits the spot.

Octopus salad- Osteria Venti

Venti was arguably the breakout restaurant in Montreal this year. Among the many many delicious items on the menu, the octopus salad is one of the best things available. The little pieces of octopus are always deliciously tender with a slight crispiness on the outside. Long slices of fennel and red onion provide a nice contrast in textures, and flavor. Oh, and little capers are the perfect little salty, briny compliment. The octopus salad is a fantastic starter for what is always an incredible meal.

Popcorn shrimp- Icehouse

When news broke that Chef Nick Hodge of Kitchenette was opening a more casual style resto, called Icehouse, the buzz surrounding it was incredible. I ate there a lot this summer. I gorged on delicious tex-mex foods like tacos, po-boys, burritos, and I even drank (way too much) bourbon lemonade.  One of the best things I ate at Icehouse, and is now a staple item every time I eat there is the popcorn shrimp. Little pieces of shrimp are covered in a light batter then fried. As soon as they come out of the fryer, they are immediately lightly dressed with a sauce made of red wine vinegar, honey, and a little bit of their home-made Tabasco. Be warned: they are addictive.

Lobster Grilled Cheese- Le Gros Jambon

A new addition to the Montreal food scene, Le Gros Jambon, offered one of my favorite dishes of the year. This 50’s style diner is creating excellent takes on classic dishes. My favorite: the lobster grilled cheese. Served with deliciously crispy and well-spiced fries and a little cup of crunchy coleslaw, this grilled cheese is pure awesome to the last bite. The chunks of claw are warmed on the griddle, then placed on perfectly melted cheese. The bread is buttered and toasted until lightly brown and crispy. Essentially, this is everything you could want in a grilled cheese, and then some.

Shrimp Burger- Kazu

I have never heard anyone say anything bad about Kazu. Yes, we all know the line is long to get in, but few complain since it’s always worth it. I usually share my dishes with the other people I eat with, however, I DO NOT share my shrimp burger. It’s one of the best things I’ve eaten…ever! The burger is made of ground shrimp, formed into a patty, then grilled until the inside is pink and the outside has a thin film of crispiness. The ordinary lettuce, think slices of tomato and bun for some reason fit so well with this. What makes the shrimp burger what it is, is the sauce. Oh my, the sauce. It was described to me as a Japanese sun-dried tomato and soya sauce mayo. It’s a very good thing they drizzle the plate with it because I would eat it just on it’s own, or maybe drink it with a straw.

Porketta sandwich- DNA, from the Montreal Oysterfest

The Montreal Oysterfest had a lot of food stands from many restaurants. One of my favorites is the porketta sandwich from restaurant DNA. This monstrosity of a sandwich is nothing more than a ridiculously thick slice of tender porketta, garlic mayo on a “bun”, or what I refer to as a small loaf of delicious brioche bread. The entire sandwich was about the size of my head and the taste was fantastic. It’s one of those crazy foods you chow down on that when it’s gone, you wonder where it went. There was no way I could eat this thing alone, so I split it with my good friends, Foodie Date Night. We barely finished it.

Carrot Cake- Laurier Gordon Ramsey

I don’t eat dessert often, but I do have 2 weaknesses: anything maple, and carrot cake. I recently wrote about a Thanksgiving meal at Laurier GR, and described the carrot cake as perfectly moist with fantastic icing. This piece was heavenly. The cream cheese frosting is to die for, and the cake itself is wonderful. I love how there’s a little cup of icing on the side for dipping, or to just eat on it’s own. This is a real winner.

2011 proved to be a phenomenal year for food in Montreal. New restaurants emerged in big ways, street food exploded, old favorites came back with a new life, and some chefs established themselves as the real deal (cough…Venti). I can’t wait for what 2012 will bring. Thank you to all my readers this year. Stay tuned because BIG things are going to happen next year…

Welcome to Food Guy Montreal’s 10 Questions with Daniel Notkin, master oyster aficionado and connoisseur of the sea. Self-proclaimed humble shucker, alcohol tester, and president of the Old Port Fishing Co., Daniel’s presence can be felt in the heart of Old Montreal at the restaurant L’Orignal where he also controls, what else but the seafood. He is also responsible for organizing the Montreal Oysterfest, which was easily one of the best food gatherings of the summer (see some of my pictures below). Thanks Daniel for being of part of this month’s 10 Questions. Here are his answers:

1. What are your 3 all time favorite restaurants in the world? (No particular order)

Whew. Tough one.

1. Joe beef. Rough and tumble and honest. Just some of the best dinners I’ve ever had. Really.

2. Destino’s – sub shop in Gloucester Mass. Not sure if it’s the sea air or the fishermen in for lunch after a rough morning, or my summer childhood … but it’s just my favorite place for a sun. Just a bit of magic in there. Oh, and their motto was “it just don’t get any better” – how can you argue that?

2. What would be your last meal?

Jeez, lighten up! Okay, if you must…

A few perfect oysters. Perfectly roasted chicken with mashed potatoes, whole plumtomatoes, and a bottle of Francois Cotat. Maybe a Pinot noir. Then ice cream.

But that’s today’s thought….

3. If you were hosting a dinner party, which one guest would you invite? Dead or alive.

Maybe Ghandi. When my nature begins to rear its head – and my nature can be very cut to the point. I actually do think how he would intellectually address the problem or individual.

 4. What is your signature dish?

Well. Oysters. But that’s not a dish really. Boiled lobster I’m really pretty good at, then seared tuna with a red and yellow pepper sherry vinegar relish.

5. What is your favorite junk food?

Ice cream. Done and done.

6. What single food do you or would you go out of your way to have?

Tough.

Again.

A new oyster I’ve never had – like when I went to Tomales bay two weeks ago just to have Hog Island oysters right out of the bay. Awesome.

Or that sub shop I mentioned. Heaven.

7. If you could eliminate one food from the world, what would it be and why?

Truffle oil. It’s such a damn cheat it offends me. Most chefs don’t even know there is ZERO truffle in it. It’s all chemicals. Just disgusting in my opinion. Yet I learned some of the top restaurants in the world use it. Blah.

8. Single best childhood food memory.

Making black forest cakes for school bake sales. Always.

9. Describe the kitchen you grew up in.

Three kinds – my family kitchen, small in an apartment, but with mom always making amazing chocolate cakes with chocolate frosting and dad always experimenting; the summer house, lobster dinners, warm breezes, dinners on the back porch, and the grandmothers – one spotless, well crafted, the other classically Jewish.

10. What is your go-to comfort food?

Chocolate peanut m&ms. Almost a perfect food…

Bonus: 11. What is your favorite Montreal Institution?

Food wise? I never really went out for dinners as a kid and went away for most of the teenage and 20′s…but I would say Schwartz’s. That’s just– that’s Montreal. It varies a bit now, but every aspect is a piece of history.

It’s been a little over 2 months since Laurier BBQ officially became Laurier Gordon Ramsay. The buzz surrounding this revived institution was impossible to ignore. While the restaurant was being renovated, there were many people with many stories and memories of the 80+ year old restaurant. “Chef Ramsay better not change my (blank)”! Replace the word blank with mocha cake, carrot cake, rotisserie chicken, gravy, and many other favorites. For me, it was the chicken pot pie I consider as one of the better dishes; comfort food 101. If it changed, I wouldn’t be up in arms about it as long as it’s better than what it was before. But I never understood why so many people were complaining about not changing their favorite dishes. At one point during the renovations, it seemed like many didn’t want the menu to change at all. If they were so loyal to the restaurant, then why was it suffering? It’s not like the customers were rolling in. That’s why Gordon Ramsay came here. He saw potential, and perhaps a big opportunity to get his foot in the Canadian door (maybe his Kitchen Nightmare-ish personal project). Either way, the changes happened, and the place is alive. I couldn’t wait to taste the food.

The hand-picked head Chef Guillermo Russo is not only a Montreal native, but he also grew up in Outremont, so he knows what the locals really like. You could sense it while chatting with him. He just wants to people to have a good time, and enjoy the experience. This visit, I was invited along with 7 other bloggers to enjoy a Thanksgiving feast. First of all, the house-made pickles are amazing. Deliciously crunchy, and just enough bite from the vinegar gave it a nice tang. We started with the charcuterie plate composed of 3 Quebec cheeses , mousse de volaille (fowl/chicken) with sasparella, sopressata, proscuitto, and genoa salami. Nibbling on this with a nice red wine was a fun start. I’m a sucker for charcuterie, and this certainly didn’t disappoint. It’s not made in house, but that’s ok since it’s sourced locally. They’re serving this at the bar, so if you’re waiting for your table, have a drink and chow down on this.

The next course included a bunch of salads. The first being a romaine and mixed herb salad with acorn squash, cucumber and butter pecans in a light creamy dressing. Fresh and delicious. The next one was made with spinach and romaine, house-made ricotta (nice!), beets, smoked almonds, and pickled mushrooms. I made a new discovery with this dish: beets and smoked almonds are a match made in heaven. It was clearly my favorite. The last one was a classic chicken salad with mixed greens, walnuts, green apples, small crumbles of blue cheese, and waldorf dressing. Also just as good as the others. They were all dressed very well, and all the ingredients fit well. Nothing overpowered anything, and it was a nice, light start to the meal.

Next we tried the potted beef. Chef Russo explained to us how this dish came to be from the classic British version and how he tried to put a little bit of Montreal in it. “In the UK, they do it with this thing called salt brisket. We can’t find it here, so I first tried it with smoked meat. The texture wasn’t right, so after a few tries with other meats, we settled on short rib which yields the best result. We keep it in brine for 36 hours, then braise it for 3 hours, then pull it and mix it with dijonaise and horseradish.” Quite the process for one dish. The meat is tender, and bursting with flavor. It also has a subtle heat that gets you in your nose a bit. We also munched on the shrimp cocktail served in a beer mug. The shrimp was a little over-dressed in a mayo-based sauce, but they were perfectly cooked, and the lemon added a cool, fresh taste.

Now on to the serious part of the meal. First came creamed spinach, smoked meat mac & cheese, and a classic very American dish, sweet potato pie with marshmallows (I’ll get to that one  soon). The creamed spinach was not as heavy as it looked. It was actually pretty light, and well flavored. The spinach doesn’t get lost and the crème fraiche dollop was a nice touch. The mac & cheese was super cheesy in a good way. The little pieces of smoked meat scattered throughout the dish gave it a great smokey flavor. I would definitely order this one again. Now, in the states, it’s customary to eat a sweet potato pie with marshmallows for Thanksgiving. I’ve heard of it, and seen pictures of it. Those who’ve tried it, swear it’s good and I believe them. The one we had a Laurier Gordon Ramsay’s Thanksgiving feast was amazing. The sweet potato was puréed, and the toasted marshmallows were very light. Yes it was sweet, and yes it was unusual, but wow it tastes good.

We were then treated to the deliciously spiced fries and the poutine with chicken. The fries are very good, and can rival some of the best in the city. The poutine was also excellent. The classic curds make an appearance, the fries don’t get soggy, and the gravy is great. Finally, the original rotisserie chicken made it’s way to our table. Honestly, it’s bbq chicken. It’s moist, and exactly what you want in Montreal rotisserie chicken. It may not necessarily rival Chalet BBQ or Cote-St.-Luc BBQ, but it’s good. The gravy, however, is definitely better than the others. It has a great subtle thyme and black pepper taste that makes for perfect chicken dipping.

Finally, the desserts were just as good as they used to be. I’m not big on desserts, but my one weakness is carrot cake. Laurier’s is incredible. The cake is as moist as you’re going to get and the icing is crazy good. In fact, it’s so good and they know it’s so good, that they even give you a small cup filled with just icing next to it. The lemon meringue pie is also the best one I’ve ever tasted. The fluffy meringue is light as a cloud and the lemon is fantastically not too sweet, and not too tart. Easily, the best lemon meringue I’ve ever tasted. We also tried a new dish, pumpkin cheesecake and maple cookies. Both amazing, and new items on the menu. They’re just trying to keep it seasonal, which is a welcomed edge this restaurant never experienced.

So that’s my meal at the new and much improved Laurier Gordon Ramsay. The dining room is comfortable, and easy going. One thing I found amazing about the place is that the clientele is filled with people of all ages, from couples in their early twenties, to grandparents enjoying a meal together. Like I said before, the chicken is chicken. The real special part of the menu is all the other new additions. The potted beef, elaborate salads, the improved fries and gravy. I’m eager to try the ribs, the burger, the hot chicken sandwich, and of course, the chicken pot pie.

Laurier Gordon Ramsay: 381, Laurier west, Montreal, QC, H2V 2K3 | 514-273-3671

Welcome to Food Guy Montreal’s 10 Questions with Mayssam Samaha, food blogging queen, and probably the only person I know who will literally travel for food, hence her site Will Travel for Food. I’ve known Mayssam since I started blogging, which is almost a couple years already. She certainly doesn’t hide her passion for desserts, and her long lost love, Anthony Bourdain. I’m a fan as well, but not as big as she is. Here are Mayssam’s answers for this month’s 10 Questions:

1. What are your 3 all time favorite restaurants in the world? (No particular order)
Eleven Madison Park, Eleven Madison Park and Eleven Madison Park ?
Ok seriously now, Eleven Madison Park in NYC, La Pineta, this tiny restaurant on a beach in Tuscany and any of the Momofuku restaurants.

2. What would be your last meal?
It would have to involve a lot of food, desserts of all kinds I would think, but also a good spaghetti pomodoro, and a smörgåsbord of my favourite cuisines: Lebanese, Japanese, Indian, Peruvian and Thai dishes.

3. If you were hosting a dinner party, which one guest would you invite? Dead or alive.
Anthony Bourdain, Julia Child or my grandfather.

4. What is your signature dish?
Dessert. Any dessert. I love baking and I always bring dessert when I’m invited.

5. What is your favorite junk food?
Fries and chocolate cake, although I don’t know if the latter could be considered junk per say. Fries definitely but I don’t waste my time (or calorie intake!) on bad fries, they have to be really good.

6. What single food do you or would you go out of your way to have?
I will go out of my way for any delicious food, it’s no coincidence my blog’s named Will Travel for Food!

7. If you could eliminate one food from the world, what would it be and why?
Chocolate with mint in it, especially anything resembling After Eights. I find the combination just horrendous.

8. Single best childhood food memory.
Eating kebbé with a side of cucumbers in yogurt and garlic at my grandparents, licking the batter whenever my mom was baking, eating tiny fried fish at the beach in Lebanon.

9. Describe the kitchen you grew up in.
I grew up in a house filled with cooking and pastry making. My mom is a great pastry maker and baker and I loved spending time in the kitchen watching her when I was a kid. Our house was always filled with the smell of something baking or cooking.

10. What is your go-to comfort food?
Chocolate cake, hmm I sense a recurring theme here ? but yes, I must say that chocolate is very comforting to me, especially in dessert form.

Bonus: 11. Describe your perfect meal.
I know it’s cliché but my perfect meal is one where I am surrounded by people I love. In the end, as much as it is about the delicious food you’re eating, it wouldn’t mean anything if you didn’t have anyone to share it with, would it?

Finding a good Italian meal isn’t too difficult in Montreal. Walk into any restaurant in Little Italy, and you’ll get probably get a real “nonna-style” experience consisting of meatballs, ravioli, gnocchi, eggplant parmigiana, and many other delicious foods. What if you’re not in Little Italy and you want that type of no nonsense, straight-up Italian meal? Well look no further. Osteria Venti is here to satisfy, well…everything in every way.

I last wrote about Chef Michele Forgione‘s cuisine this past January when he took over restaurant Koko in Opus Hotel. Even though his time there was short (only 4 months), he left quite am impression. He hosted an amazing dinner with chef Anita Lo during the Montreal Highlights Festival, attempted to bring the supper back in supper-club, and produced the best gnocchi I have ever tasted (I know some of you agree with that statement). Along with his loyal team of Paolo, Taka, and many others, Chef Forgione is now cooking up a storm at Osteria Venti, which is where the now defunct BBQ restaurant used to be. Venti, meaning twenty, showcases simple Italian food from all the twenty regions in Italy.

I walked in with a couple close friends who were just as hungry as I was. We were immediately greeted by Michele and his staff, and were shown our seats. I love the rack of jarred tomatoes, olive oil bottles, and the industrial stand-mixer at the front. It gives it a nice rustic, unpretentious feeling I love in an Italian restaurant.

We started with the warm octopus salad with fennel, capers, and thin slices of red onion. At first bite, our eyes opened up. The briny, salty taste of the capers fit perfectly like 2 pieces of a puzzle with the aromatic fennel, and tender, lightly crispy octopus. This dish was a real winner. Then the ridiculously fresh caprese salad was fantastic. The most amazing colorful tomatoes that can only be described as perfectly ripe and bursting with flavor, had small chunks of fiore di latte cheese (similar to buffalo mozzarella) and basil leaves nestled within each one. With a light drizzle of olive oil, and a sprinkle of cracked pepper, this salad is as good as they come. Then we munched on the crispy on the outside, fluffy on the inside polenta. Served in a small oval cast-iron dish, these polenta “fries” were lightly covered in a simple, delicious tomato sauce and showered in one of Chef Forgione’s favorite cheeses, ricotta salata. Then the meatballs. Oh yes, THE meatballs. The meatballs to end all other meatballs. Made with delicious veal, these simple pleasures were the clear favorite. They were similarly presented as the polenta again in the cast iron dish with the same sauce, but this time with parmigiano reggiano. They were tender, succulent, full of flavor, and as comforting as you can imagine. A trip to Italy in my mind.

Our mains were just as good, if not better. One of my friends had the black bass with barley and a medley of mixed veggies including green and yellow zucchini and cherry tomatoes. The fish was expertly cooked, and flat out good. My other friend feasted on the beef ravioli with sage butter, some parmigiano reggiano, and a sprinkle of poppy seeds. There’s really nothing like fresh pasta and this one sure was good. The beef was very well cooked inside the ravioli, it was medium rare, and oozed goodness. I had a classic dish, I knew wouldn’t disappoint: eggplant parmesan. There were about four layers of fork-tender eggplant, with the same wonderful tomato sauce and hefty amounts of cheese in between each layer and on top. It arrived still bubbling form the oven, but I couldn’t wait for it to cool down. I needed to get right in there. All I can say is wow. And of course, as a little gift from heaven (a.k.a. the kitchen), the famous ricotta gnocchi. Little fluffy clouds of light and cheesy gnocchi nuggets sat in a pool of tomato sauce, and were covered with ricotta salata. When I tasted these for the first time at the beginning of the year, I knew this was going to be the dish that put Michele Forgione on the map. So glad to see they’re still here. Sorry, I don’t have a picture since it disappeared before I knew it. Guess you’ll just have to get it yourself.

Even though we were busting, and a notch on the belt buckle had to be moved, there was just no way we could leave without having dessert. Since there’s no ice cream machine, they serve home-made, of course, lemon semifreddo (semi-frozen) with a home-made, of course, biscotti. The only thing wrong with this is there wasn’t enough. The raspberry panacotta was also amazing. The tart coulis-like sauce on top of a gelatin meets custard texture was fantastic. Finally, mama’s tiramisu. If she were there that night, I’d kiss her like she were my mother. The thick and creamy mascarpone cheese with espresso-soaked lady fingers was just outstanding. I actually inhaled it and was sad when it was over.

Needless to say I really like this place. I mean really like it. I’ve been back for lunch, another dinner, and even my birthday dinner. Each time: flawless. The food is simple, not over-thought, and cooked the way it should be. All the pasta is made fresh daily in house, as well as the sauces.  Get ready for their new fall menu this year. Some of the dishes I just went through may not be available for a little while, but honestly, just order anything. Chef Forgione always says “if you have the very best ingredients, don’t play around with it too much. Eat it the way it’s meant to be eaten”. That’s exactly what’s going on at Venti. Grazie!

Osteria Venti: 372 St-Paul Ouest, Montreal, QC H2Y 2A6; (514) 284-0445

Welcome to Food Guy Montreal’s 10 Questions with Kristel Salesse, blogger and recipe queen extraordinaire for her site, kristelskitchen.com. When Kristel isn’t running marathons, or training for one, you can find her organizing some of the Dishcrawls around Montreal, or cooking up some new all natural recipes. She certainly practices what she preaches when it comes to a healthy lifestyle. Here are Kristel’s answers for this month’s 10 Questions:

1. What are your 3 all time favorite restaurants in the world? (No particular order)

I often don’t remember the names of my favorite restaurants, but what makes them a favorite for me are the experiences and memories that last a lifetime.

It’s not easy going to restaurants a couple times every week and eating healthy. So, every morning I have big bowl of yogurt, usually with fruit and granola. Yogurt has become a part of my daily diet and routine, and is a great breakfast that keeps me going until lunch. A few weeks ago, I was invited along with a small group of other bloggers to visit the Danone Yogurt plant in Boucherville, Quebec. With all the options in the yogurt section, I usually choose something with 0% fat, never plain, usually vanilla, and sometimes with fruit in it. As far as brands go, I don’t really have a preference, but I do enjoy the Danone’s Activia line, Yoplait’s Source, and La Liberté’s vanilla yogurt. I never thought about how and where my yogurt is made, or what the process is. Nevertheless, I was intrigued.

When we arrived at the Danone plant, we watched a safety and security video, then got dressed in our scrubs and lab coats for the official tour. It was very cool to see how it’s made form the cultures, how it’s introduced to the dairy product, then into yogurt. I asked our guide how the fruit gets in there since they stated they mostly work with fresh fruit. The answer makes complete sense: they turn it into a jam, which helps preserve the fruit for a long time. Pretty smart! Also, I was lucky enough to taste two flavors right off the line before they were refrigerated: blueberry and strawberry-rhubarb. That was some delicious fresh yogurt.

After the informative and very cool tour, we were privileged to try three new flavors, where only one of which will be chosen to be on the shelf. It’s part of their Activia Dessert line, and anyone can vote what they think will be the next flavor. The dessert flavors are meant to be enjoyed as a small indulgence with a creamier texture. The samples we had were hand-made versions of the three new flavors: angel food cake, caramelized pear, and caramel apple pie. The angel food cake flavor was very similar to vanilla, but I would definitely be able to see it dolloped on to a piece of cake. The caramelized pear yogurt is the one I believe will be chosen since the sweet, burnt sugar flavor complements the pear flavor very well. The apple pie one was mine and almost everyone’s favorite flavor. It’s as close to apple pie as you’re going to get in a yogurt. You could taste the cinnamon, and buttery, flaky crust even though it’s not there.

You can decide which one you think will win from this link: http://vote.activia.ca/en. Oh, and while you’re at it, check out the video featuring some of the other bloggers and myself. Voting ends on September 21st, 2011.

It was a great experience checking out the Danone plant. I love how all the workers are so passionate about the products they make and how much care is taken to make it. I now know how much work is put into my breakfast. Here’s a few pics from the event.

Welcome to the third edition of “Food Guy Montreal’s 10 Questions” featuring Na’eem Adam, also known as Le Mechant Mangeur. When he’s not writing or making videos for Van Houtte’s blog, you can find him tweeting and blogging about his two passions: hockey and food. When there’s a Habs game on, Na’eem is glued to a TV witnessing our beloved team compete. This “mean eater”, who I’ve met through the Montreal blog scene, is one of the coolest guys around and always fun to be with. Thanks so much Na’eem for doing this. Here are his answers:

For me it’s not only about food, it’s about the experience as well, so I have to say this is personal.

- Tashas in South Africa. It reminds me of brunch with my cousins in South Africa during the World Cup.

- Temple Spice Crabs was some market-dive in Kowloon, Hong Kong that my cousin and I would chow at late at night. Everything was beyond awesome.

- The Bell Center, not the best food, but eating and watching the game live in Montreal is just phenomenal.

P&J baby! The smooth, the sweet, the bread, the jam…Reminds me of a simple time. Life should be simple and sweet!

3. If you were hosting a dinner party, which one guest would you invite? Dead-or- alive.

My grandmother on my mother’s side. She was an amazing cook. She started the foodie trend in our family. Her chutney is legendary. It would be a ‘potluck’.

Anything on the braai. Fire and meat is my thing. I’ve recently been into grilled seafood.

5. What is your favorite junk food?

Frozen Swiss Rolls

A burger! But I do plan to visit Mozambique to eat and have some of their fresh braai. Some say it’s a world secret when it comes to brilliant food.

I don’t think endangered animals should be food. But if I had to save one, I would save the Elephant, because with him we can save the others.

This is hard, especially with P&J and Swiss Rolls in the mix. Probably mangos. I use to really enjoy eating sweet mango off the seed (or as I use to call it, bone). My mother would save it to the side for me.

The kitchen I grew up in was a family room, it’s where you can find us all at anytime. It would smell of amazing Indian cuisines and fusion foods, as my mother would start exploring with different ingredients. Love aside; she’s probably the best cook I know. You’ll find spices and herbs from all over the world. When in full gear, the kitchen would look like a market place in India.

I don’t think I have one really. I don’t seek comfort from food. A protein shake or an amazing cup of coffee does make me feel good though…

Bonus: 11. What food would you like to try but haven’t yet? 

Isaw Manok from the Philippines. Had a chance when I was there, but ‘chickened-out’!

It was a hot and sticky summer night. The heat wave was in full effect and the last thing I wanted to do for dinner was cook. At that point, the buzz around superstar chef Chuck Hughes’ new restaurant, Le Bremner, was just starting. I didn’t know much about the food, but what I did know is that the dishes are meant to be shared, kind-of like a tapas style, but bigger portions. Perfect opportunity to experience this new place and dine with my good friend @habsnation.

It took us a couple minutes to find Le Bremner since just like Chuck’s other restaurant, Garde Manger, there’s no sign. It’s located across the street from Marché Bonsecours, and all it says is “Restaurant” which is actually quite charming. You feel like you’re going into a place nobody knows about. Nothing wrong with feeling like an exclusive member. After walking down a few steps below street level, the cool bar on the right was populated by a few people enjoying some mixed drinks, while the dining room on the left was buzzing with people of all ages. We sat at what I can only describe as an “Old Montreal style terrace” in the back that had a small bar and maybe 5-6 tables. A cold beer was definitely needed to cool off during this heat wave. I was happy to see their selection of beer that evening was Hue Beer from Vietnam, as opposed to the traditional beer-on-tap. I’m not sure if that’s what they serve all the time, but it was a good fit.

The menu is quite interesting. Instead of being sorted by appetizers, mains, and desserts, it’s organized by type of dish such as, “from the broiler”, “from the outside”, and “bread and cheese”. We began with the bacon cheddar focaccia, garnished with some green onions, parsley, and chive salad.  The sharp cheddar wasn’t overpowering, and the small salad offered a nice fresh contrast to the salty smokey flavor of the thick hand-cut strips of bacon. The dough was nice too. Then we opted for the now very popular lobster parfait. Served in a large sundae glass, the layers of lobster claw and tail chunks were nestled within the lettuce dressed with a creamy avocado dressing, and topped with a gratuitous amount of caviar. No skimping out on the lobster in this dish. The lobster was expertly cooked and went great with the dressing. At times, I felt it was a bit rich, but hey, it’s a lobster parfait! The plate was clean either way.

Since the dishes are meant to be shared, we figured 3 plates between the two of us for our mains would suffice, which it did. I’m a sucker for seafood, so the gratinéed garlic mussels immediately caught my eye. A dozen or so mussels on a half shell, oozing garlic with bubbly cheese on top were amazing (breath-mint essential). The naan pizza was recommended by another friend who dined here a few nights before, and did not disappoint. The fluffy crust was topped with a few thin slices of scallops, scattered kalamata olives, a couple large basil leaves, and shallots. I loved picking it up and munching on the large scallop slice while the bottom of the naan bread was nice and crispy. Good contrast in textures. Finally, the tender lamb meatballs were accompanied by some dollops of ricotta, a few bits of roasted cauliflower and peppers all smothered in fresh tomato sauce, then garnished with a fresh parsley and red onion salad. The meatballs were tender, the sauce was fresh, and the vegetables were very nicely roasted. Overall, a good dish with vibrant flavors.

We ended our meal with the “tollhouse” cookies, which came with a light strawberry milk. The cookies are baked to order, so expect to wait about 15 minutes for them. It’s worth it. Not many places bake cookies for dessert, let alone to order. They were hot and gooey, and were devoured in seconds. The strawberry milk tasted great, but after a couple beers it didn’t really sit right. I wish I could have enjoyed it more.

Over the last few weeks, I’ve heard mixed reviews of Le Bremner. Some say the service wasn’t up to par, some say it was fine, and others praise it. While I was there, I didn’t notice any flaws, and our waitress was friendly and did a great job. However, everyone pretty much agrees on the same point: the food is amazing, but it’s pretty expensive. I would have to agree, but it didn’t turn me off. Expect to pay around $75 per person after tax and tip. The food is great, the service was very good for a place that was only officially open for a couple weeks, and the decor is rustic and cool. I don’t mind paying for that, if it’s worth it. At this point in Chef Hughes’ budding career, you have to expect prices to be somewhat higher than what we may be used to in other places. You just hope that all aspects are well covered. From what I saw and experienced, Le Bremner is a very cool place, and everything proved to be great. I wouldn’t expect anything less from Chuck. Now if only I could figure out what “Bremner” means…

Le Bremner: 361 St. Paul East, Old Montreal, Quebec H2Y 1H2; (514) 544-0446