Queen pizza

IMG_9631 (Copier)

Today is Mother’s Day, what is more normal than thinking about your mom! This day is celebrated in France the last Sunday of May, while in Canada and in the United States the celebration is held the second Sunday of May. So what is the link with pizza? None. Just wanted to eat one. I also thought that I will feel less stupid when my family will ask me the question: “Is the pizza dough homemade?”.

Continue reading

Advertisements

Le Chic Shack

IMG_9310 (Copier)

A few months ago I was watching a show on TV that talked about the Chic Shack food truck, located on Île d’Orléans, which is about a 30-minute drive from Quebec. I was like: “Great, food trucks in Quebec!”. My joy was short-lived.

Continue reading

Beef and vegetable stir fry

IMG_9289 (Copier)

At my parents’ house my mother spends a lot of time in the kitchen, while my father is playing guitar, organ or is singing karaoke. Classic for an Asian family you will tell me.

Continue reading

Green papaya salad

IMG_9082(1) (Copier)

The papaya salad is like a little story of my life. I have been eating this dish since I was a little boy, not to say baby: at family dinners, at weddings, even at Christmas. Okay I’m exaggerating a little bit but it’s almost that.

Continue reading

Les Sales Gosses

IMG_8570 (Copier)

The first time I had heard of the Sales Gosses restaurant, it was during an Iron Chef (cooking contest) which was organized last year during a wine fair. Since the show I always kept that name in mind because I thought it was funny name. And by dint of talking about the restaurant, one day my friends have finally cracked and decided to take me there for my birthday. Cramming is paying off after all. Long live to propaganda!

Continue reading

La Bête Bar Steakhouse

IMG_8282 (Copier)

Hidden somewhere in the building Delta 3 on Laurier boulevard, La Bête Bar-Steakhouse is a place for meat lovers. The beast found there is a classified AAA and Prime beef, the guarantee of high quality, which is defined by the marbling: the more important it is and the more tender and juicy the meat will be. Add to that an aging of 35 to 40 days in order to accentuate the flavor and tenderness, and you have all the ingredients to satisfy your carnivorous instincts. The place seemed to be like a mandatory stop for me and it was just a matter of time before I decided to go there!

Continue reading