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Bizarre Foods Montreal

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EaterBob Jan 7, 2012 03:24 PM

I'm impressed. Just about the same cast of characters, just about the same restaurants, just about the same dishes as The Layover Montreal.

If anyone wants to see it, it's here
http://www.youtube.com/watch?v=PmYcZ0...

To cut to the quick, they should have visited Lawrence, they have a variety of offal on their menu all the time. Chez Gauthier, for their brains. Fuschia, if they would consider flowers as bizarre food. Rayan and Milos, because I am not certain if you can choose your fish and then watch it get cooked in the United States. And I would presume that anything you can't eat in the United States would be considered bizarre but the Travel Channel.

But I'm certain I've missed a bunch of places that regularly serve offal, or other non-standard foods. In an attempt to keep this topic on the Montreal board, what other places should have been in the show? My list is way too short. Bonus points if you can come up with a bakery, and please no poutine.

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    BarackHObama RE: EaterBob Jan 7, 2012 06:28 PM

    wow it's too bad he landed up with stick in the mud nadia g

    14 Replies
    1. re: BarackHObama
      porker RE: BarackHObama Jan 7, 2012 07:18 PM

      Is that the episode where he calls Montreal the capitol of Quebec?

      1. re: porker
        humbert RE: porker Jan 7, 2012 07:40 PM

        Yup...overall it was pretty good though.

        1. re: humbert
          porker RE: humbert Jan 7, 2012 07:50 PM

          I saw it when it originally aired, there was a short thread on it, but I can't seem to find it...

          1. re: porker
            SnackHappy RE: porker Jan 7, 2012 08:01 PM

            Here's the old thread: http://chowhound.chow.com/topics/795467

            1. re: SnackHappy
              porker RE: SnackHappy Jan 7, 2012 08:11 PM

              At least I remembered the thread...I started it...what a knob.

        2. re: porker
          SnackHappy RE: porker Jan 7, 2012 07:42 PM

          He also describes it as "a French island within an Anglican country". I don't even know what that means.

          Then there's that part where he talks about Atwater Market and they show B-roll of Jean-Talon.

          1. re: SnackHappy
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            maj54us RE: SnackHappy Jan 8, 2012 12:20 PM

            Another great window for Montreal although where is the Bizarre food in that show. I'm used to see weird stuff on other episodes. Should have been part 1 of the layover Montreal episode instead

            Why is the smoked meat sandwich at schwartz portrayed on that show is so much more stacked that the tiny sandwich we actually get in reality? I call for false advertising.

            One place that should have been mentioned as a "Bizarre" place but I never tried it and can't remember the name of the place is that of a "cabane a sucre" (sugar shack) that cooks everything with maple syrup. By everything it's everything. They even serve coffee and tea with maple syrup. The owner has a big white beard and no it's not Santa (hol hol hol).

            It makes me laugh when those wannabee weather expert on all those shows food and tourist shows keep saying that Montreal has bitter winters that are so cold and hard. We only get a total of maybe 20 or so days total where the temp is below -15 degree celsius (that 5 degree in fahrenheit) and they are not in a row. Montreal is not the North Pole! Chance of real cold weather is between Mid-November and Mid-March. so that's a total of 4 month. brrrrrrrrrrrrrrrrrr

            1. re: maj54us
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              BarackHObama RE: maj54us Jan 8, 2012 01:19 PM

              i always get huge sandwiches at schwartz's

              he also visited a sugar shack that cooks everything with maple syrup - did you miss that part (APDC)

              Montreal has had some unseasonably warm winter these past few years.

              1. re: BarackHObama
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                maj54us RE: BarackHObama Jan 8, 2012 01:32 PM

                I'm not talking about au pied du cochon. It's another place. They do the traditional Quebec menu for a sugar shack but everything is with maple syrop as a base.

                1. re: maj54us
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                  EaterBob RE: maj54us Jan 8, 2012 01:58 PM

                  All Cabane a Sucres put maple syrup on everything. A lot of them have a a big old guy with a bread acting as "host." But the specific one you're referring to is Sucrerie de la Montagne and its owner Pierre Faucher.http://www.sucreriedelamontagne.com/

                  1. re: EaterBob
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                    maj54us RE: EaterBob Jan 8, 2012 02:21 PM

                    @EaterBob, You're the fooddle search engine dude of chow! If it's not to late adjust your link

                    Not sure if it's the same guy. The clip I saw a few years back on ctv had an older looking man with a longer beard. I know that all sugar shacks put maple syrup on everything but what caught my attention i that the place I saw on tv cooked everything with maple syrup and his way of life was maple syrup on everything. Maybe maple syrup is a youth elixir and he gets younger.

                    I'm really allergic to the food a sugars shacks. Over the years I keep on going to please the kids and family but I never had a great meal at such places. Is the one you mentioned different? Have you been to that place? Let us know of your experience.

                    1. re: maj54us
                      humbert RE: maj54us Jan 8, 2012 05:22 PM

                      No it wasn't the same guy or the same place. When Anthony Bourdain went he was at "sucrerie de la montagne". We went there a few years back and I have been going different places for years and years and it was the best cabane a sucre experience we ever had, food and ambiance. There wwas a live band playing instruments and singing folk songs and people were gathering around and dancing. Great for the whole family. Other cabane a sucres I have been to had us wanting to eat quickly and leave.

                      1. re: maj54us
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                        EaterBob RE: maj54us Jan 9, 2012 11:35 AM

                        Thank you kindly. Unfortunately the "edit" button is no longer there, but I can correct it here: http://www.sucreriedelamontagne.com/

                        As for my experience at Cabane a Sucres, I go mostly for the party, and not for the food. So I'm not really the one to ask.

                        1. re: EaterBob
                          humbert RE: EaterBob Jan 9, 2012 01:13 PM

                          Then you would love sucrerie de la montagne :o)

        3. b
          BarackHObama RE: EaterBob Jan 9, 2012 04:41 AM

          i found it funny that martin picard was curing a ham over the maple sap steam expecting the sugars of the syrup to penetrate the meat. i guess this world class chef does not have a clue that steam is only water vapour

          8 Replies
          1. re: BarackHObama
            humbert RE: BarackHObama Jan 9, 2012 05:50 AM

            Oh come on he said he was experimenting....the guy is so lovable how can you say anything against him? Unless you are a pig or a duck....

            1. re: BarackHObama
              estilker RE: BarackHObama Jan 9, 2012 01:41 PM

              I bet you it does taste different. If not from the woodsmoke that heats it, there is definitely some flavour transfer. Fat soaks up flavour/odours like a sponge. Will it be a success? That's a whole other question.
              But just as Picard says, the most important thing is that you're doing it.

              I remember about 7or 8 years ago a cheesemaker decided to age cheese in the Saguenay fjord. A year later, they could not locate the cheese anymore. The story makes me smile every time.

              1. re: estilker
                porker RE: estilker Jan 9, 2012 02:15 PM

                "I remember about 7or 8 years ago a cheesemaker decided to age cheese in the Saguenay fjord. A year later, they could not locate the cheese anymore. The story makes me smile every time."

                I remember that too. The cheesemaker thought that aging cheese under pressure would give a different, better flavor. He figured the easiest method was to suspend at depth and lost 800kg of cheese in the experiment.

                I always smiled at that one too.

                One day, years later, I asked an insider about the incident (he's a Quebec cheesemaker himself). He smiled as well, but for different reasons. He said the Quebec dairy industry is more regulated than OPEC. He believed the producer couldn't explain the "loss" of $50,000 worth of cheese on the books so he cooked up the story.

                I don't know if this is actually true or not, but it might make sense...

                1. re: porker
                  estilker RE: porker Jan 10, 2012 07:00 AM

                  Hahaha ... that's a great hoax (if it's true). I remember him using divers and special sonar equipment to locate the lost cheese.

                  1. re: porker
                    SnackHappy RE: porker Jan 10, 2012 07:28 AM

                    I don't know if it's a hoax, because since then they've repeated the experiment. The money the spent trying to recover the cheese probably also exceeded their initial investment. They even hired a research vessel from the Institut Maritime to scour the fjord. I think your insider was just giving in to cynicism.

                    http://www.fromagerieboivin.com/page....

                    1. re: porker
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                      Lowe Arthorbit RE: porker Jan 14, 2012 08:22 AM

                      fyi, Opec is not a regulatory agency, it is a producer cartel. Much like any producer organization and not at all dissimilar to the many food producer organizations here in quebec, like for example the maple syrup production cartel.

                      Didn't they eventually find the cheese?

                      1. re: Lowe Arthorbit
                        porker RE: Lowe Arthorbit Jan 14, 2012 09:05 AM

                        Thanks, Lowe. Just a question, although not a regulatory agency, is OPEC regulated?

                        I don't know for sure, but I don't think they found the cheese.

                  2. re: BarackHObama
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                    fraisefatale RE: BarackHObama Jan 13, 2012 08:53 AM

                    I'm a veggie, and I love Martin Picard -- the guy is a gem, don't hate!!

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