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This pizzeria ranks amongst the best in Montreal and perhaps wins the gold for its Neapolitan pizza. Bottega means “artisan shop” in Italian—a perfect name for this place which offers everything homemade, from pizza crust to gelato.


65 Saint-Zotique Street East




Brasserie Lucille’s

The Brasserie Lucille’s menu focuses on expertly prepared classics such as seafood platters, tartare, steak and pasta. Look no further for a welcoming location to spend a wonderful evening.


4124 Sainte-Catherine Street West




Café Gentile

A sequel to the original Café Gentile on du Parc Avenue, this eatery offers a choice of sandwiches and salads for lunch and delicious Italian specialties for dinner. And let’s not forget their excellent coffee.


4126 Sainte-Catherine Street West





From its exotic specialties to its elaborate wine menu and genuine service, this Syrian eatery provides a journey for the senses that you will never forget.


1201 Van Horne Avenue




Ferreira Café

Founded by Carlos Ferreira and currently managed by his daughter Sandra, this restaurant is the go-to place to enjoy a dish from the sea downtown. Take a seat in its welcoming dining room and choose from a menu of savoury Portuguese dishes and fine wines.


1446 Peel Street





A menu featuring both raw and cooked options: tartare, ceviche and carpaccio, as well as grilled and braised meats, all to be shared. In other words: foodies, rejoice!


1708 Notre-Dame Street West




Henri Brasserie Française

Discover modern cuisine inspired by timeless traditions from the greatest French brasseries, served in a luxurious nineteenth-century atmosphere.


1240 Square-Phillips Street




Il Cortile

Located near the Museum of Fine Arts, this upscale Italian restaurant makes you feel like you’re eating in the heart of Tuscany. With its large terrace lined with thousands of flowers, it’s a moment’s escape from the city noise.


1442 Sherbrooke Street West





A modern and elegant restaurant that serves mouth-watering Asian dishes with a spotlight on seafood. It includes a bar and a gorgeous terrace.


1184 Phillips Place




Joe Beef

Founded by David McMillan, Frédéric Morin and Allison Cunningham, this restaurant has become an institution not only in Montreal, but on the international scene, and rightly so. Joe Beef is renowned not only for its exquisite dishes and wines, but also for their love, generosity and opulence that reigns supreme.


2491 Notre-Dame Street West





A true icon of Montreal’s gastronomy scene, this distinguished French brasserie serves up a daring take on fine cuisine. You’ll love the authentic experience and four-season heated terrace.


1045 Laurier Avenue West




Le Pois Penché

This Parisian brasserie serves French-style comfort food and seafood in a quiet atmosphere, from brunch until evening.


1230 Maisonneuve Boulevard West





Established in 1980 at the centre of the Plateau‑Mont-Royal, this restaurant has won the hearts of many Montrealers. Consider it a safe bet, as it serves delicious dishes every time around.


3927 Saint-Denis Street




Liverpool House

Joe Beef’s little brother is always worth a mention. Liverpool House was chosen by President Barack Obama and Prime Minister Justin Trudeau for a Montreal dinner that was hot on the radar.


2501 Notre-Dame Street West




Maison Boulud

Located inside the Ritz-Carlton Montreal, Maison Boulud offers an exceptional menu courtesy of famous chef Daniel Boulud. Let yourself be enchanted by its elegant atmosphere and decor.


1228 Sherbrooke Street West




Maiko Sushi

An elegant Japanese restaurant offering refined cuisine, you’ll find classics like sushi, maki, tempura and miso soup, as well as cleverly reinvented dishes.


D-3339 Sources Boulevard




Makro Pêcheries

A great location to sample exquisite seafood and fish in an elegant and bustling atmosphere, courtesy of Grinder owners Jean-François Corriveau and Léa d’Amboise.


1726 Notre-Dame Street West




Marcus Restaurant

Located on the third floor of the Four Seasons hotel, the Marcus is open all day for drinks, lunch and dinner. The menu features flavours from the sea, carefully prepared by renowned chef Marcus Samuelsson.


1440 de la Montagne Street





A landmark Greek restaurant serving classic dishes cooked to perfection. At Milos you’ll find exquisite dishes and high-end service.


5357 du Parc Avenue





Discover Japanese dishes enhanced with Korean and American touches, all featuring a fusion of flavours that showcase the talents of the restaurant’s owner, chef Antonio Park.


378 Victoria Avenue




Pizzeria Moretti

Located at the heart of Griffintown, this pizzeria offers a modern spin on Italian classics in a casual atmosphere.


1059 Wellington Street




40 Westt

With beef aged on-site, an adorable table d’hôte, delicious martinis and fantastic jazz shows on the weekends… what more can you ask for?


2305 Trans-Canada Hwy





Located in the Sofitel Montreal Golden Mile hotel, Renoir Restaurant serves up Québécois cuisine with a French je ne sais quoi. It has received two “Toques” from the Gault & Millau gastronomy guide. They also offer one of the best brunches in town.


1155 Sherbrooke Street West




Restaurant Toqué!

This iconic Montreal establishment is considered to be one of the best restaurants in town. Each year, owners Normand Laprise and Christine Lamarche offer a new and improved version of its haute-cuisine menu featuring local delicacies.


900 Jean-Paul-Riopelle Square




Restaurant Zante

An eatery that serves traditional Greek fare in Mediterranean-inspired decor. Its seafood and fish options are as fresh as can be.


1112 Sherbrooke Street West




Rib’N Reef Steakhouse Restaurant

Grilling is what this restaurant does best, as proven by its 50-year-plus track record. Take in the decor inspired from bygone days and savour a rich meal, followed by a visit to the cigar lounge to conclude the evening.


8105 Décarie Boulevard




Ristorante Beatrice

A charming eatery offering fine Italian cuisine at the heart of downtown Montreal.


1504 Sherbrooke Street West





Located at the chic Hotel Fairmont The Queen Elizabeth, Rosélys combines gourmet cusine with a laid back bistro style. Open from morning to evening, the menu includes everything from brunch to tea time.


900 René-Lévesque Blvd West




Ryu Westmount

Ryu Westmount offers an exquisite fusion of modern and traditional Japanese cuisine prepared with sophistication in mind. Ryu only uses the best certified-origin products sourced exclusively from sustainable fisheries.


4185 Sainte-Catherine Street




Taverne sur le Square

This restaurant offers a seasonal menu based on Italian and French cuisine. Its house specialties include succulent pasta and delectable meat dishes.


1 Westmount Square




Tuck Shop

Tuck Shop only includes an intimate thirty seats, yet serves up marvellous dishes. Stop by for a generous serving of true comfort food. Tuck Shop also offers an excellent catering service.


4662 Notre-Dame Street West




Vin Papillon

Another member of the Joe Beef and Liverpool House family, brought to you by the same owners, Vin Papillon will delight veggie lovers, comfort food enthusiasts and organic wine aficionados alike.


2519 Notre-Dame Street West





La Belle Histoire

The young couple Sophie Allaire, sommelier, and Étienne Demers, chef, turned the former Bistro Champlain into a modern and charming restaurant under the name of La Belle Histoire. Their dishes make the tables worthy of their size!


75 chemin Masson




La Forge Bistro Bar & Pub

Ideal after a beautiful day of skiing, enjoy a selection of grilled foods and great drinks in a relaxed atmosphere. Grilled meats, tartars, mussels and fries, salads, burgers, pizzas, vegetarian and gluten-free dishes are all highlights.


3041 chemin de la Chapelle




La Quintessence

Listed as AAA/CAA Diamond Awards, La Quintessence is an excellent restaurant in the hotel by the same name offering French-inspired delicacies and an award-winning wine list. In summer, the terrace offers breathtaking views of Lake Tremblant.


3004 chemin de la Chapelle




Patrick Bermand

Tasty cuisine, an extensive wine bar and a friendly atmosphere: in the duration of a meal, time will stop. The French chef’s specialty is undoubtedly beef, served in all its forms.


2176 chemin du Village




Text : Diane Stehle

In recent years, home automation has become the standard in most modern spaces. Whether to meet the needs of individuals or professionals, the applications are numerous. Among them, the field of lighting brings added benefits. We met Philippe Dunberry, Vice President of Client Relationships Development, and Patrick Craig, International Development & Special Projects at Câble&Son to discuss all things home automation. Founded in 2002, today, the company is a leader in integrated residential and commercial technology solutions.

What are some of the services you offer?

We offer high-end intelligent services and solutions for the residential and commercial sectors. This covers lighting control, as well as, motorized window dressings, temperature, safety systems, atmosphere creation, and the maintenance of all the aforementioned technologies.

Briefly, can you describe what you mean by smart solutions?

Smart solutions are about facilitating everyday operations through automated technology.

What are the benefits of integrating intelligent lighting solutions?

Lighting is becoming increasingly important in a property. This system allows you to centralize everything in one place to make life easier for residents. For example, if the main room has six different lighting systems—a fixture above the dining table, four recessed ceiling lights, and a floor lamp—all these zones can be controlled by one single dimmer. To create a scene, simply press a single button instead of manipulating six different switches.

How does home intelligence change our living environment?

It helps you transform your home into a personalized space that suits your lifestyle. By adapting your property to your needs, you improve your comfort and well-being.

What are some examples of applications? 

Imagine you want to take a bath. You click one single switch in order to dim the lights, close your blinds, and turn on soft music. And, this can be repeated in as many settings and as often as you would like, since you’re the one programming it. Another example: you’re on vacation. When you press the “Start” button near your front door, the door will lock and the blinds will automatically lower a few seconds later. Then, when you’re not there, the house will continue lighting up, making it seem as though you’re still home, keeping thieves away. Certain pre-configured lighting arrangements will be set to light up even in your absence. The best part of it all is that you can control everything remotely using a smartphone or a tablet. At Câble&Son, we also offer a concierge service and system maintenance that supports the overall management of your smart home.

Apart from lighting, what else can a smart home do?

Today, homes are smart enough to adapt their behavior to outside temperatures. For example, imagine it is winter and it is minus 20 degrees. You are not at home, but there is sun outside. Your automated system will open the blinds to let the light in and warm the room, rather than raise the temperature, which will allow you to save on heating. In the summer, the opposite may occur. Home automation is used remotely to centralize the management of almost all appliances and systems in your home or other buildings, and that includes everything indoor and outdoor. So you can configure everything according to your preferences: programming the garden sprinklers, and creating your very own home scent. There is no limit to our applications … only your imagination!


Philippe Dunberry, Vice President of Client Relationships Development, and Patrick Craig, International Development & Special Projects at Câble&Son © Sophie Doyon Photographe


Text: Diane Stehle

When Linda Smith first heard about the Miriam Foundation over 15 years ago, she knew right away she had to get involved by raising both funds and awareness for the cause. Before long, she introduced Andrew Hops to the organization—together they’ve worked on many events, including the charity’s annual Golf Tournament, and they’ve created My Big Fat Greek Fundraiser. This year, the pair put together part two of this event.

How My Big Fat Greek Fundraiser began

There are a few events that the Miriam Foundation puts on every year, including the Art for Autism and the Golf Tournament. But Smith and Hops knew they could do more to grab people’s attention and raise even more funds. With that in mind, they created My Big Fat Greek Fundraiser – the party was an instant success. “The Miriam Foundation is such a great cause. Even though I don’t have kids who use their facilities, I truly believe the work they do is incredible. It’s really all about the kids and their families,” Hops explains. “They do such great work and they really need our support.”

My Big Fat Greek Fundraiser is a Big Fat Success

Last year, Smith and Hops launched the first annual My Big Fat Greek Fundraiser at Estiatorio Milos. The idea was to throw a fun, casual party, where people could just have a good time. And it worked! With over 200 people in attendance, the event raised $70,000 for the Miriam Foundation. The event this year offers the same experience: a delicious meal à la Milos, music that will make you jump off your chair and an eclectic crowd ideal for mingling and laughing. It’s the perfect recipe to make My Big Fat Greek Fundraiser 2 a blowout event. “We’ve got dancers and drummers. It’s not your typical charity event,” Hops explains. With art being auctioned off and raffle prizes that will let winners dine at Milos restaurants around the globe, My Big Fat Greek Fundraiser 2 is more than just a cocktail party – it’s a great way to let loose, get together with close friends and raise money for a meaningful cause.

What the Miriam Foundation does

The Miriam Foundation provides continued financial support for children and adults with ASDs (Autism Spectrum Disorders) and IDs (Intellectual Disability). Raising funds allows them to operate community residences and offer training and educational programs for parents and professionals alike. “One in sixty-six children is diagnosed with some sort of autism in Canada,” Smith says. “These events promote awareness and generate public support for issues that are pervasive in our world today.”


The care and dedication that Linda Smith and Andrew Hops have put into creating this event has made it the talk of the town. Everyone who is anyone knows that the annual My Big Fat Greek Fundraiser is an event that is not to be missed.


Text: Alecs Kakon

A prestigious address, luxury penthouses, unobstructed 360° views of Montréal, service worthy of a five-star hotel: 1111 Atwater lives up to its promises while redefining luxury living. The result of a partnership between renowned real estate developer EMD Construction – Batimo Group, les Immeubles High-Rise Montréal and Claridge Immobilier, this exceptional project will allow 22 privileged owners to enjoy a unique lifestyle in the heart of Montréal’s Atwater Avenue.


Built on the former site of the Montreal Children’s Hospital—a site long coveted by real estate developers—1111 Atwater is ideally located. Situated halfway between the mountain and the river, steps away from downtown and the sophisticated City of Westmount, this upscale building offers vast penthouses between the 30th and 38th floors.


Designed in partnership with the renowned firm Escobar Design by Lemay, these 22 unique spaces stand out for their high-quality materials and elegant design. “We worked with Andres Escobar and his team because we wanted to develop a range of condominiums that the Montréal market had never seen before. They are all ultra-luxurious, down to the last detail,” explains Francis Charron, President of Batimo and Vice-President of EMD Construction.


With 10- to 12-foot ceilings and massive windows, these ultra-bright penthouses are also entirely customizable. “We pay special attention to the needs of our clients. They are all unique and that’s why we offer the flexibility of personalizing each residence. Our units can also be combined to obtain the desired square footage. One of the future owners, a member of the Quebec business community, ordered an entire floor. That’s 10,000 square feet,” adds Charron. To make sure the units reflect their owners’ taste, a designer of their choice or from Andres Escobar’s team can take care of the finishes.


A spectacular view

The 1111 Atwater offers another major benefit: breathtaking views of Montréal and its surroundings. From sunup to sundown, this exclusive condominium building—the tallest in the neighbourhood—offers completely unobstructed 360° views. No matter the season, owners have front-row seats to the changing cityscape. The beauty of the river, the mountain and the downtown skyline provide an exceptional panorama.

The common areas were not an afterthought. Up on the 31st floor, the magnificent Sky Lounge boasts a massive terrace designed for taking advantage of beautiful days and bird’s-eye views of the city. Owners can receive their guests in this stunning and private setting. The indoor pool opens to the outdoors in summer and the fitness centre is equipped with the latest fitness technology for those who want to stay in shape year-round.



“You will have front-row seats to the changing cityscape.”

Francis Charron, President of Batimo and Vice-President of EMD Construction

Like a five-star hotel

Living at 1111 Atwater means enjoying an exceptional living space, while benefitting from the services of a five-star hotel. Inspired by New York City’s big hotels, the lobby is staffed 24/7 by a concierge trained to satisfy the most exacting demands. Residents can also rely on a valet to greet them and park their vehicles.

You can feel the exclusive and unique aspect of this project as soon as you step into the sales office, “When we receive visitors for the first time, we offer them an immersive experience that, for a real estate project, is unique in North America. We use state-of-the-art technology to create an immersive experience with a dome that makes it possible to discover the units in a never-before-seen dimension. This introduction reflects our desire to innovate, which shines through the entire project,” Charron proudly concludes. The completion of the 22 gorgeous penthouses at 1111 Atwater is slated for summer 2022.



  • Penthouses ranging from 1,663 ft2 to 10,000 ft2 between the 30th and 38th floors
  • From $2 to $10 million
  • High-performance curtain wall windows
  • Top-of-the-line kitchen appliances
  • Kitchen cabinets and island countertop included
  • Home automation technology
  • Customization of spaces (additional costs)
  • Interior design services (additional costs)
  • Exclusive indoor/outdoor pool
  • Fitness room
  • Sky Lounge terrace
  • Lounges on the ground floor and 31st floor
  • Private entry and elevators

Sales office

2307 René-Levesque Blvd. West, Montréal
Tel.: 1 855 364-6167

Text: Diane Stehle

Already renowned for its luxurious business class flights and outstanding staff, Qatar Airways is raising the bar even higher with an industry first: the Qsuite, a private space with removable partitions that transforms into a double bed. This luxury cabin is available on MontréalDoha flights, offered four times per week.


After following the traditional path of a business class passenger—boarding the aircraft ahead of other passengers—each traveller is greeted by courteous Qatar Airways staff onboard a Boeing 777-300ER. With the quietest twin engine in the world, advanced climate control technology and LED lighting, this aircraft offers exceptional comfort.



Once inside, the 42 Qsuites cater to your every desire. Every detail has been crafted for the most enjoyable travel experience. The hand-stitched leather seats have a glossy rose-gold finish, the lighting is subdued and each seat has a multimedia table with electrical outlets of all types. With more than 4,000 titles, the film selection is also impressive. At mealtime, a wide range of delicious dishes and upscale beverages are offered. The service is impeccable, and the staff is extremely attentive without being intrusive. In short, Qatar Airways business class is worthy of its World’s Best Business Class title, as declared by the World Airline Awards 2018, managed by the international air transportation ranking organization Skytrax.


An ingenious system of modular partitions

There’s even more. The Qsuite has brought business class closer to first class standards. Whether you are travelling as a family, with friends, or with colleagues, removable panels give you space to share between four people. You have the choice of working, eating or spending time together. Then, when you want to relax or sleep, you can isolate yourself in a private cabin, with all the seclusion you need.

The Qsuite transforms easily into a flat, comfortable double bed. This is an innovation in business class travel. Staff will offer you pyjamas and slippers from The White Company, as well as an ultra-luxurious toiletries kit to make you feel at home. And like in a hotel, they will offer you a “Do Not Disturb” sign to hang in front of your cabin. Sleep like a baby at 12,000 metres in the Qsuite!


Text: Diane Stehle

Cosmopolitan, warm and resolutely open, Montréal is a wonderful place to live. It has consistently been ranked among the cities with the best quality of life in the world.


In addition to being internationally renowned for its major festivals, high-calibre artistic and sporting events, vibrant night life and many tourist attractions, Montréal has become a hub for several industries such as artificial intelligence and emerging technologies. The city has also experienced a boom in large-scale real estate projects and upscale constructions, particularly in the downtown core. More than ever, Montréal is attracting visitors from all over the world and welcoming them in style.


Palais des congrès © Eva Blue


Montréal Complètement Cirque © Eva Blue


The Biodôme © Daphné Caron


Skating in Parc La Fontaine © Freddy Arciniegas


Orchestre symphonique de Montréal © Antoine Saito


Visit to the Montreal Museum of Fine Arts © Eva Blue


Les Enfants Terribles restaurant, at the top of Place Ville Marie © Eva Blue


The Jacques Cartier Bridge © Eva Blue


Les Francos de Montréal © Eva Blue


Murale of Leonard Cohen © Olivier Bousquet


Farine Five Roses © Richard Duret


Jardin Botanique © Michel Tremblay


Toqué! Restaurant © Benedicte Brocard


Chef Jérôme Ferrer of Europea Restaurant © Restaurant Europea


Saint Joseph’s Oratory of Mont-Royal © Saint Joseph’s Oratory of Mont-Royal


Parc Jean-Drapeau © André Pichette


Paddleboard at Parc Jean-Drapeau © Eva Blue


BIXI on McGill College Avenue © Eva Blue


The Montréal Observation Wheel and the Biosphere © Eva Blue


Our warmest thanks to Tourisme Montréal for its invaluable cooperation.


Text: Diane Stehle

Cover: © Eva Blue

Warmer weather calls for light and refreshing meals. Four of top chefs—Kevin Ramasawmy from Bar George, Olivier Vigneault from Jatoba, João Dias from Ferreira Café and Patrick Bermand from Restaurant Patrick Bermand— will be sharing their secrets behind some of their delicious recipes that you can try at home. Treat yourself or your friends with a home-cooked meal. Bon appétit and have a wonderful summer!


BG tartare

Chef Kevin Ramasawmy’s recipe  |  Restaurant Bar George

Serves six


  • 1 Tbsp (15 ml) gherkin, chopped
  • 1 Tbsp (15 ml) capers, chopped
  • 2 Tbsp (30 ml) Dijon
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 1 tsp Tabasco
  • Salt and black pepper to taste
  • 3 Tbsp (45 ml) olive oil


  • 14 oz (400 g) beef tenderloin or top round
  • 1 shallot, finely chopped
  • 1 egg yolk
  • 3 Tbsp of a mix of flat parsley, dill and tarragon, chopped

Oyster mayo

  • 3 fresh oysters
  • 2 Tbsp Dijon
  • 1 Tbsp white vinegar or lemon juice
  • 100 ml vegetable oil
  • 50 ml rapeseed oil


Put the oysters, mustard and lemon juice or vinegar in a small jar and blend with a hand mixer, adding the oil slowly like a classic mayonnaise.


  1. In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
  2. Use a knife to finely chop the beef.
  3. In a bowl over ice (very important to keep it ice cold at all times), combine the dressing, beef, shallots, egg yolk and herbs. Adjust the seasoning.
  4. Serve cold with crackers or toasted bread with some dots of oyster mayo. For an elegant presentation, use a cookie cutter or a clean tin can open at both ends. Garnish with capers and baby radishes, if desired.


Beef Tataki

Chef Olivier Vigneault’s recipe  |  Restaurant Jatoba


  • 500 g AAA filet mignon
  • 250 ml sesame oil
  • 1 pack enoki mushrooms
  • 1/4 cup black quinoa
  • 1 bunch green onions
  • Truffled dwarf peaches
  • 125 ml Nanami Togarashi or Cajun spices

Mini Green Bean Salad

  • 200 g extra fine green beans, cut diagonally
  • 1 Tbsp French shallots, chopped
  • 2 Tbsp chives
  • A dash of olive oil
  • 2 Tbsp ice wine vinegar


  • 165 ml soy sauce
  • 300 ml water
  • 5 Tbsp sugar
  • 12 g bonito flakes


  1. Blanch quinoa for 18 to 20 minutes. Spread on a baking sheet then dehydrate in the oven at 200°F for 6 to 8 hours. Fry in smoking oil.
  2. Coat filet mignon in Nanami Togarashi or Cajun spices. Sear in smoking sesame oil for 1 to 2 minutes on each side, then refrigerate.
  3. Blanch extra fine green beans in boiling water. Salt, then cool. Slice thinly, season with fleur de sel, pepper, shallots, chives, olive oil and ice wine vinegar.
  4. Bring soy sauce, water and sugar to a boil for 1 minute, then infuse bonito flakes. Strain, then refrigerate. Slice filet very thinly, then serve.


  1. Place 6 thin tataki slices at the bottom of the plate.
  2. Place 2 teaspoons of cooked quinoa at the extreme left of the tataki slices, in a straight line.
  3. Place 3 teaspoons of the mini green bean salad on the right side of the tataki, in a straight line.
  4. Top with two bouquets of the enoki mushrooms and four segments of the truffled dwarf peaches. Between each enoki bouquet, place the French shallots, forming a small peak. Lastly, pour a few tablespoons of sauce along the salad.


Grilled sardines with roasted peppers and fleur de sel

Chef João Dias’s recipe  |  Restaurant Ferreira Café

Serves four


  • 8 sardines, cleaned and cut into fillets
  • 1 roasted red pepper (preferably on charcoal)
  • 1/4 cup black olives, pitted
  • 8 thin slices of corn bread
  • 8 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp cilantro sprouts
  • 1 bunch of chives
  • Fleur de sel
  • Sea salt
  • Lettuce for garnish


  1. Dry olives and corn bread in oven at minimum temperature overnight. Once dry, lightly crush in a mortar and set aside.
  2. Bring a pan of water to boil and simmer. Add chives for 1 minute then cool in ice water.
  3. Drain the chives and place in a blender with 3 Tbsp olive oil and fleur de sel. Mix until creamy and set aside.
  4. Remove the skin and seeds of the roasted pepper and cut half into thin slices. Season with olive oil, sea salt, oregano and vinegar. Set aside.
  5. Put the other half of the roasted pepper in the blender with 3 Tbsp olive oil and sea salt. Blend until creamy.
  6. Heat oven to 350°F and place sardine fillets on a layer of fleur de sel in a baking dish.
  7. Bake sardine for 5 minutes.
  8. Place the sardine in a beautiful dish and decorate with lettuce and creamed peppers, the corn bread and olive mixture, creamed chives and coriander sprouts.


Salt-Baked Red Snapper

Patrick Bermand’s recipe  |  Restaurant Patrick Bermand


  • 1 700 g red snapper, fresh and gutted
  • 500 g coarse salt
  • 4 egg whites
  • 1/2 lemon
  • 1 spring of fresh thyme
  • 1 bay leaf (optional)
  • Freshly ground salt and pepper


  • Pour the coarse salt and in a container and incorporate the egg whites. Mix roughly, using your hands.
  • Place the whole red snapper in a baking dish after having scrubbed the inside of the fish with lemon, and stuffed it with the herbs.
  • Cover the fish with the salt and egg white mixture, from head to tail, uniformly and equally.
  • Bake in the oven at 400°F for 25 minutes.
  • Remove the fish from the oven and let it cool for 10 minutes.
  • The coarse salt and egg whites will have formed a crispy shell over the fish. Take a clean dishcloth and place it on the fish, then, using a large spoon, tap the crust, without piercing the shell.
  • Take off skin and delicately remove the fish fillets, discarding the fishbone.


Text: Diane Stehle