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IfA.J.Kinikcraves
cutting-edge food
,
hemakeshisway to
AuPieddeCochon
: “Montreal’smost cutting-edge res-
taurantsare itsmost creative.Thechefhere,MartinPicard,madeaname
forhimself by takingpopularandworking-classdishesandgiving them
thehigh-end treatment…Hewent theoppositedirectionwithFrench
classics, like taking
magretdecanard
, canning it, andserving it straight
outof acanat the table.Who thehellwants toseehot foodservedoutof a
tincan ina top-notch restaurant?Nobody.Unless it comesoutofMartin’s
kitchen.”536Ave.DuluthEst, (514) 281-1114, restaurantaupieddecochon.ca
Considering
Montreal’sGaelic
roots, it is hardly
surprising that the
citywouldbeahav-
en for food lovers.
Inagreement on that
count areDaniel
Boulud (famous for
his restaurantDaniel
inManhattan; hewill
beopeningMaison
Boulud inMontreal
next year),Mathieu
Darche (forward for
theMontreal Cana-
diens), andA.J.
Kinik (hiswebsite,
endlessbanquet.
blogspot.com, is
essential reading
forCanadian
food lovers).
WhenDanielBouludwants to
talkbusiness
,hedoes itat
FerreiraCafe
: “The
atmosphere is thatofabrasserie
butwithwhite tableclothsand
verygoodservice.The food is
Portuguese, and I recommend
anything there that iscooked in
thewood-burningoven.Theydo
awonderfulbakedandsaltedcod,
which isquitebeautiful.There’s
agoodwine listand theatmo-
sphere isrelaxing,whichhelps
tomake itasuccessful spot
fordiscussingbusiness.”
1446RuePeel, (514)848-0988,
ferreiracafe.com
After ahockeygame
,
MathieuDarcheand theother
Canadiensoftenmake it to
Garde-Manger
: “The
chef,ChuckHughes,won
IronChef
America
thispastwinter, andone
of thedisheswithwhichhe took
firstprize— lobsterandmush-
roomrisotto— isalwayson the
menu, as ishissignaturedish, lob-
sterpoutine [which is french fries
toppedwith lobstermeatcooked in
butterandaugmentedwithmelted
cheese].Youeat thatstuffand then
youcanhavea friedMarsbar for
dessert!”408RueSaint-François-
Xavier, (514)678-5044
Montreal
FALL 2011
celebratedliving.com
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