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Alan Richman visits Montreal

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maj54us Jan 3, 2012 01:51 PM

He slams a few dishes and is impressed by others.

link to article en francais.
(I used google tranlate to help and it does the job but not great)
http://tinyurl.com/86q5qa7

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    mangoannie RE: maj54us Jan 3, 2012 04:20 PM

    thank you for posting his impressions, although Olive Gourmando is often recommended here on board it does get negative postings on feedback forums. My impresssions of the food are not memorable except not much else in Old Montreal and the ambiance is nice.

    1 Reply
    1. re: mangoannie
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      Glaff RE: mangoannie Jan 3, 2012 09:50 PM

      Their croissant aux amandes have never been good... probably because they are not real almond croissant but saying that they are the worst is a bit stupid too. I've not read a lot of serious negative feedback about this place I think... some people might want to hate it cause it's so popular and filled with tourists, but the food is almost always fantastic. I've eaten there for years when I was working nearby and tried almost everything... still miss them now that I'm far!

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      Evilbanana11 RE: maj54us Jan 3, 2012 07:36 PM

      For some reason I thought it was the guy from Man vs Food.

      2 Replies
      1. re: Evilbanana11
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        jonhall RE: Evilbanana11 Jan 4, 2012 01:55 AM

        For half a second I did too. That is Adam Richmond though I believe.

        1. re: Evilbanana11
          TheSnowpea RE: Evilbanana11 Jan 5, 2012 06:51 PM

          At first, I thought, what? The Brit with the plummy voice is a foodie?

          And then, the little lightbulb went off. Ohhhh not Alan RICKMAN the actor. Alan RICHMAN the food writer.

          I always do this. Pfff

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          Mr F RE: maj54us Jan 4, 2012 09:20 AM

          I completely share his worry about the poppyseed bagel. Seems it's caught in a vicious circle: low demand leads to fewer being made, mostly in off-hours, so if you're lucky enough to find one it's rarely fresh. That further cuts into demand, so they make even fewer, and so on.

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