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Bilboquet expansion

spankyhorowitz Jun 26, 2007 09:12 PM

I didn't think much when I noticed that Bilboquet had opened a location in Westmount.

But . . . I am disheartened to have noticed that they have rented a warehouse space in Parc Extension, where they probably make the ice cream these days.

Anyone know where they used to make it? I wonder if quality will slip as quantity soars . . .

  1. b
    BLM Jun 27, 2007 03:38 PM

    I thought I heard that they use their own milk, to make their ice creams.

    1 Reply
    1. re: BLM
      BLM Jun 27, 2007 06:45 PM

      Or should I say their own cream for the ice creams.

    2. s
      swissfoodie Jun 27, 2007 02:35 AM

      It makes sense that they make it in a warehouse - they are distributed everywhere, not just in their own retail locations. The quality is good, but the smaller shops like Sinis, Havre aux glaces, etc. are better and often the same price, without the ridiculous line-ups.

      1. c
        celfie Jun 26, 2007 10:36 PM

        it's been there for ages and bilboquet is overrated

        3 Replies
        1. re: celfie
          VivreManger Jun 29, 2007 06:33 AM

          Does anyone else make tire d'erable ice cream?

          For that alone one cannot overrate Bilboquet.

          Howevere once that season is past. Havre de Glace may be their equal.

          1. re: VivreManger
            carswell Jun 29, 2007 07:16 AM

            I've not run across any maple taffy ice cream other than Bilboquet's. Strange there aren't any (or more) emulators. Have heard that Bilboquet now makes it year-round, though I can't confirm because I've not returned since Havre aux glaces opened. IMHO, Havre aux glaces isn't their equal; it leaves them eating its dust. ;)

            1. re: carswell
              swissfoodie Jun 29, 2007 08:36 AM

              I agree - Havre aux glace is definately more refined in terms of flavours and the product seems to be of much better quality as well. Bilboquet tends to be a bit too sweet and in recent years has taken on a more "commercial" flavour

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