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Mar 24, 2012 04:02 PM

Jean-Talon Market 2012

Snow crabs are already available at Atkins, they just set up their outdoor stall today. The guys told me they are 2 weeks earlier than usual.

[Note: This thread was split from the 2011 Jean-Talon Market thread here: -- The Chowhound Team]

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    1. when does the outdoor section open? i am specifically looking for the chili vendor. thanks!

      11 Replies
      1. re: ohyouneverknow

        If I'm not mistaken they typically go open air the first weekend of May. I was there today and it's starting to get crowded.

        Birri had a few seedlings for sale (lettuce, broccoli and some other unidentified Italian name seedling).

        Which chili vendor?

        Also available as of today, Matane shrimp at Atkins. Wow they were tasty.

        As well, Chevrier Buckland was back today with his cheese unfortunately he was out of his 6 month tomme by the afternoon and only had new stock available.

        1. re: ios94

          Anyone try the macaroon stand next to Olives & Epices? I'm having a hard time justifying the $1.60 for a bite size portion.

          1. re: ios94

            That's actually a normal price for a macaron...

            Who makes them? Are they from Point G or La maison du macaron or from someone else? And are they there everyday?

            1. re: Glaff

              If it was a regular size macaron then the price sounds normal, but if iso94 is talking about mini macarons (literally one bite), which I've seen in a couple shops, that price does sound a little high. Les Glaceurs in Westmount sells them 4/5$ and I thought even that was a little pricey.

              1. re: causeimhungry

                One can easily make two dozens in less than 40mins.

                1. re: ohyouneverknow

                  Yes of course. That's why they are so bad at most places.

                  1. re: ohyouneverknow

                    Easily is relative to your luck and skill because in a class the pastry chef at Europea still managed to burn one batch of meringue.

                    1. re: marblebag

                      Burning is probably the last thing you have to worry when making macarons as it is only effected by baking time.

                      More common problems are too wet, lack of feet, hallow inside and peaks that won't settle down. But most of these can be easily fixed if the right ratio is used.

                      However, most receipts on the internet are not even close. That's why people fail and decide taking classes.

          2. re: ohyouneverknow

            As of yesterday afternoon there were awnings going up all over the place, but the winter walls were still standing. Looks like it could happen any day, but I don't know if there's a set date. If there isn't one, I'd expect this spell of wet, chilly weather to delay things a little.

            1. re: Mr F

              I asked someone today and was told that next Monday 4/30 will be the start of the outdoor season.

          3. FYI, Hamel received a batch of Burrata (at insane prices). ... alas there are no good tomatoes to go with them.

            9 Replies
            1. re: Maximilien

              What is an insane price? On my way back from NYC I picked up two very large balls from Fresh Market in Albany for 9 USD.

              1. re: nextguy

                30$ a ball. (I don't know about the amrican ones, but the ones at Hamel are flown in).

                1. re: Maximilien

                  Oh my freaking god! Flown in or not... I remember having a few slices of their jamon iberico bellota, authentic I was assured, and finding it nothing like the one I had in Portugal, authentic from Spain I was again assured. I have had the real burrata while in Paris and found the American one decent for what, one-sixth the price? Anyways, I am not at all implying that authenticity is overrated but wow that is pricey.

                  1. re: nextguy

                    As for the bellota, I find that we are not slicing it properly (machine vs. knife).

                    1. re: Maximilien

                      Hahaha I remember making that exact comment in a thread from last year. It was funny that when I ordered my slices from the young lady at the counter, she went in back to grab the jamon from what I guess was their super controlled fridge, and placed it on the slicer. The manager or senior guy came running over to grab it from her so that he could slice it, I guess worried that she wouldn't be able use the machine properly on their expensive ham.

                  2. re: Maximilien

                    They have it on occasion at Fromagerie Atwater - same price ($30). I'm sure it's good, but I haven't bought it.

                    1. re: Maximilien

                      Have the prices increased? I haven't bought any this year, but if I remember right, it was only a few dollars less last year at Fromagerie Atwater. It is worth every penny, if you can find good tomatoes. These things are amazing. Not an every day food, but when you want to splurge, money spent on them makes a huge difference.

                      @Nextguy, were the ones you picked in Albany flown in from Italy? All the local ones I have tasted pale next to the Italian one. Also, I think that the Italian burrattas come in 2 sizes, the smaller balls (pretty big) are about 16 dollars.

                      1. re: hala

                        It was not flown from Italy. I recognize that the authentic burrata is a superior product. The American one was not as rich for sure as the real stuff I had at Pierre Gagnaire in Paris. My point from before is that the price here is wildly expensive from a pure $$$ standpoint but that is not to say it isn't worth it if you desire it. But experience with the jamon iberico de bellota indicated to me that maybe Hamel does not get the absolute best product. I could be wrong of course.

                        BTW, if my memory is correct, I recall the burrata being less expensive last year at Hamel. Closer to low twenties. Perhaps even high teens.

                        1. re: nextguy

                          It is wildly expensive and if it's an inferior product, that's just absurd.

                          I agree with the jamon. Does anyone in Montreal know how to cut it? I hate to agree with you about Hamel, but you are right, sometimes their stuff is not what I expect for the prices we pay. The people there are always so lovely, but they have several times sold me a product that I felt was not the best. Is their Jean-Talon shop better?

                2. Atkins also has lovely little nordic shrimp.

                  1. Atkins has fresh halibut both filets & steaks. Also, saw fiddleheads being sold by a few vendors. Saw Quebec strawberris at Chez Nino but very $$$ - small containder (about 6 berries!) for $3.50.