Tony Bourdain, our favourite celebrity chef, takes you on a hilarious, fascinating gastronomic tour of Montréal, our favorite Canadian city.
He talks cheese with Gilles Jourdonais, proprietor of
Fromagerie Atwater. He chows down on Foie Gras Double Down at Joe Beef. Best of all, he roars around town at night in the back of pick-up truck with Martin Picard of Au Pied de Cochon and Normand Laprise of Toqué! Restaurant—swilling wine from a brown paper bag.
Sadly, we don’t see Tony diving into poutine. How could he have passed on poutine during a layover in Montreal?
Enjoy Video Wednesday at CheeseLover.ca!
And for more on Tony Bourdain’s travels in Québec,
watch this video.
We are in Quebec for the cheese, but who can resist at least one meal at Martin Picard’s Au Pied de Cochon in Montreal?
Have no fear, there is cheese in this petite poutine! Delicious cheese curds from La Fromagerie Champêtre are buried in the potatoes fried in duck fat and smothered with calamari and a black squid-ink gravy.
Let's see, how shall I have my foie gras today? Let's start with a buckwheat pancake, add slices of potato, bacon, aged L'Île-aux-Grues Cheddar, eggs scrambled in a maple-syrup reduction, and the foie gras. Voilà, that's Plogue à Champlain at Au Pied De Cochon!
As Sarah Jane, our helpful waitress explained, plogue is a buckwheat pancake, made without eggs and butter and fried on one side only, popular in northwest New Brunswick. The maple syrup comes from the Chef’s own
Cabane à Sucre aka Sugar Shack.
The Champlain in the name of the dish is not the early explorer of Quebec, rather it refers to Champlain Charest of
La Bistro Champlain, famed promoter of fine wine in La Belle Province.
As hyperlinks don’t show in captions, here are links to
La Fromagerie Champêtre and Fromages L’Île-aux-Grues.
Today, we’re off to
Fromagerie Fritz Kaiser to meet the man who launched the artisanal cheese revolution in Quebec.
Georgs Kolesnikovs, Cheese-head-in-chief at CheeseLover.ca, has never met a foie gras he didn’t like.
We had a reservation for dinner at famed Au Pied de Cochon, so we aimed to pace ourselves during the day, starting with a light breakfast.
Lunch in our hotel room is a store-bought Caesar salad with parmesan bits and a big chunk of delightful Celtic Blue from Glengarry Cheese.
At Au Pied de Cochon, we let it all hang out with fois gras poutine for a starter followed by pork four ways with mashed potatoes, gravy and not a vegetable in sight. The cheese curds in the poutine are divine, produced by La Fromagerie Champêtre.
At CheeseLover.ca, we're big fans of The Wild Chef, aka Martin Picard, owner of Au Pied de Cochon. He strolled through the restaurant while we were eating, but we were too shy to say hello.