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Montreal

Bottega

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

Montreal

514-277-8104

 

www.bottega.ca

 

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

Westmount

514-933-9433

 

www.brasserielucillesoyster.com

 

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

Westmount

514-925-8686

 

www.cafegentile.ca

 

Damas

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

Montreal

514-439-5435

 

www.restaurant-damas.com

 

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

Montreal

514-848-0988

 

www.ferreiracafe.com

 

Grinder

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

Montreal

514-439-1130

 

www.restaurantgrinder.ca

 

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

Montreal

514-544-3674

 

www.restauranthenri.com

 

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

Montreal

514-843-8230

 

www.cafeilcortile.com

 

Jatoba

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

Montreal

514-871-1184

 

www.jatobamontreal.com

 

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

Montreal

514-935-6504

 

www.joebeef.ca

 

Leméac

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

Montreal

514-270-0999

 

www.restaurantlemeac.com

 

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

Montreal

514-667-5050

 

www.lepoispenche.com

 

L’Express

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

Montreal

514-845-5333

 

www.restaurantlexpress.com

 

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

Montreal

514-313-6049

 

www.joebeef.ca

 

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

Montreal

514-842-4224

 

www.maisonboulud.com

 

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

Dollard-des-Ormeaux

514-684-3131

 

www.maikosushi.ca

 

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

Montreal3

514-379-6002

 

www.restaurantmakro.ca

 

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

Montreal

514-843-2525

 

www.fourseasons.com

 

Milos

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

Montreal

514-272-3522

 

www.estiatoriomilos.com

 

Park

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

Westmount

514-750-7534

 

www.parkresto.com

 

Pizzeria Moretti

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

 

1059 Wellington Street

Montreal

514-954-0000

 

www.pizzeriamoretti.com

 

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

Pointe-Claire

514-428-9378

 

www.40westt.com

 

Renoir

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

Montreal

514-788-3038

 

www.restaurant-renoir.com

 

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

Montreal

514-499-2084

 

www.restaurant-toque.com

 

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

Montreal

514-288-4777

 

www.restaurantzante.ca

 

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

Montreal

514-735-1601

 

www.ribnreef.com

 

Ristorante Beatrice

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

 

1504 Sherbrooke Street West

Montreal

514-937-6009

 

www.beatriceristorante.com

 

Rosélys

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

Montreal

514-954-2261

 

www.restaurantroselys.com

 

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

Westmount

514-320-0191

 

www.ryusushi.ca

 

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

Westmount

514-989-9779

 

www.tavernonthesquare.ca

 

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

Montreal

514-439-7432

 

www.tuckshop.ca

 

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

Montreal

514-439-6494

 

www.vinpapillon.com

 

Laurentians

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

Sainte-Marguerite-du-Lac-Masson

450-228-1595

 

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

Mont-Tremblant

819-681-4900

 

www.laforgetremblant.com

 

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

Mont-Tremblant

514-288-0689

 

www.hotelquintessence.com

 

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

Mont-Tremblant

819-425-6333

 

www.patrickbermand.com

 

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!

 

www.cableson.com

 

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

 

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!

 

www.qatarairways.com

 

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

Dressing

  • 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

Beef

  • 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

FOR THE OYSTER MAYO

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.

PREPARATION

  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

Tataki

  • 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

Sauce

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

PREPARATION

  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.

PLATING

  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

INGREDIENTS

  • 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

PREPARATION

  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

INGREDIENTS

  • 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

PREPARATION

  • 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

 

Nestled within the walls of Montréal’s Le Mount Stephen luxury hotel, Bar George celebrates the site’s rich history with delicious, U.K. inspired food. Head Chef Kevin Ramasawmy’s passion and unconventional career path have been fuelled by his exceptional talent and engaging personality. The chef opens up about his journey from the island of Mauritius to downtown Montréal.

 

Your father worked in a hotel-restaurant in Mauritius, where you’re originally from. How did this influence your career choice?

I often went to work with my father. I loved to watch the chefs in the kitchen. I was impressed by their hats and their team spirit. I wanted to do this work from a young age, but at 12 I trained to become a mechanic. I quickly realized that it wasn’t for me! Two years later, I started working on the floor in a beachside bar. The owner opened a nightclub and at 17, I became the youngest manager of that type of establishment on the island.

Tell me how you met Anthony Walsh, Corporate Executive Chef of Oliver & Bonacini restaurants, including Bar George.

After meeting my wife, Caroline, and settling in Montréal in 2004, I slowly worked my way up in different restaurants until I landed a Garde Manger position with Chef Jeff Stirrup. Afterwards, I moved to Toronto in 2011, where I made a life-changing connection: I met Chef Anthony Walsh, at Canoe, one of the best restaurants in Canada at the time. We quickly became friends and I consider him to be a true mentor. Life eventually led us down separate paths, but one day, when I was working in Montréal at Maison Boulud, we ran into each other. He had opened a restaurant in Toronto, and I went to help him. Since 2017, we’ve been together at Bar George.

 

You’ve also worked with Chef Daniel Boulud. What role has he played in your career?

Daniel Boulud has had a huge influence on my career. I worked at his New York restaurant, Daniel, and at Maison Boulud, here in Montréal, for several years. He taught me to make ambitious haute cuisine, and he shared his unique skill set with me. I remember, when I first went to New York, how impressed I was with his passion and expertise. Seeing him at work is what really made me want to become a chef. On top of that, he believed in me.

How would you describe the food at Bar George?

We wanted to pay tribute to Baron George Stephen, who lived in this heritage home. Chef Walsh and I went on a five-day tour of England to get inspired by British cuisine. I can tell you that in those five days we ate enough to last a month! We came back bursting with ideas. These ideas, combined with my approach to vegetables and my interest in local producers, resulted in our current menu. I would say that the food at Bar George is U.K. inspired, and that it’s fresh and inviting. There’s something for everyone. You can opt for something light or to treat yourself to beef Wellington.

What are the restaurant’s signature dishes?

Everyone comes for our beef Wellington—I couldn’t take it off the menu. Our black cod is also a favourite. That dish was inspired by my wife and my mother. It has curry flavours reminiscent of my mother’s cooking and of Mauritius, but it also has a delicious clam sauce that I named “sauce à la Caroline” after my wife! All of our dishes are loaded with vegetables. As for desserts, the whisky pudding is really popular. The baked Alaska is a showstopper; it’s a dessert for two with cognac that we flambé at the table.

Why did you want to become a chef? What does it mean to you?

I think I was born with a passion for cooking. I like that every day I’m rewarded with the satisfaction and pleasure of seeing happy clients. But more than anything, I love the family feeling of the kitchen crew. There are about 30 people working in the Bar George kitchen. We’re an incredible team!

 

www.bargeorge.ca

 

Text: Diane Stehle

Summer is almost here, which means it will soon be time to enjoy a refreshing glass of rosé. LUXE has teamed up with the SAQ to create this list of the best rosés to enjoy with friends or family this summer. Cheers!

 

SPARKLING ROSÉ

Domaine Bergeville Le Rosé Brut 2017

France, 750 ml

SAQ CODE: 13374597

PRICE: $27.85

Raspberry pink in colour, this sparkling wine’s intense bubbles are fine and persistent. Savour a medium nose of red berry flavours along with subtle hints of strawberry, brioche and barley sugar. On the palate, its broad texture precedes a medium finish.

 

ROSÉ CHAMPAGNE

Forget Brimont Premier Cru

France, 750 ml

SAQ CODE: 10845883

PRICE: $54.50

This salmon-pink champagne features floral, red berry and white fruit scents, with irresistible hints of strawberry, apple and almond. Discover its broad texture and persistent finish.

 

ROSÉ WINES

Bastide de la Ciselette Bandol 2017

France, 750 ml
SAQ CODE: 13184056

PRICE: $26.15

This rosé features the Bandol AOC’s typical grape variety, Mourvèdre, and boasts delicate, round and salty flavours right to the finish. Let this wine transport you to the Bandol region as you savour its red, white and passion fruit aromas.

 

 

Vieux Château d’Astros 2018

France, 750 ml

SAQ CODE: 10790843

PRICE: $18.35

The nose opens on a touch of citrus. A hint of kaffir lime leaves and a touch of grapefruit lend this wine its exotic feel. A refreshing mouth, reminiscent of ginger and bitter orange.

 

 

Miraval Côtes de Provence 2017

France, 750 ml

SAQ CODE: 12296988

PRICE: $22.20

This rosé will delight you with its delicate pink hues, fruity aromas and refreshing acidity—not to mention its famous owners, movie stars Angelina Jolie and Brad Pitt!

 

 

 

 

Domaine De La Mordorée La Dame Rousse 2017

France, 750 ml

SAQ CODE: 12376881

PRICE: $31.25

Discover this dry rosé’s assertive notes of strawberry, raspberry, rhubarb and white pepper. On the palate, its broad texture precedes a long finish. The perfect glass of wine to enjoy on a patio this summer.

 

 

Text: Diane Stehle