Pascal Le Boulanger

In France there are bakeries on every street corner. There are no less than 35,000, that is to say about one bakery for 1900 inhabitants. If we applied this ratio to the city of Quebec, that would give a total of 287 bakeries. But when you do a quick search on Google you realize that in reality there are only about thirty bakeries: we understand better why in Quebec the phrase “go get bread” does not always refer to baguette.

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Nina Pizza Napolitaine

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It had been a while since I had wanted to go to Nina pizza napolitaine. The restaurant was part of my list of places to try but I never had the opportunity to go there.
The other day I was in the Saint-Roch district because I had planned to go to the Spot, an ephemeral bar set up this summer by students from Laval University. Unfortunately the rain had invited itself to the party, so I had to change my plans. By some happy coincidence, Nina’s pizzeria was not very far from where I was, on Saint-Joseph street. So my sidekick GG and I decided to go there.

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Le Chic Shack

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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.

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Les Sales Gosses

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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!

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La Bête Bar Steakhouse

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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!

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