From top left: Brasserie T!, Omma, F Bar, Maison Boulud at the Ritz-Carlton

It’s that time of year again! Time to step out into the heat and stretch your winter-worn muscles into a virtual sun salutation that will last a few weeks.

I am always fascinated by how strongly Montrealers are attracted to a spot of sunshine and some warmth. When I first moved here from a warm(er) country, I couldn’t understand why anyone would want to sit outside when it was barely 15 degrees. Twenty winters later, I understand perfectly well and am the first one out there just as soon as it starts getting nice.

The Montreal restaurant scene caters plenty to this sun-worshiping tendency most of us living here have. However, a nice terrasse, courtyard or garden is often not enough to make me want to linger in any one particular spot. What keeps me going back and staying is beautiful surroundings as well as a great bite to eat or an exceptional cocktail or iced drink.

From top left: Il Cortile, Auberge Saint-Gabriel, Restautant Park, Café Olimpico

Here’s a map of some of my favourite Montreal terrasses where one can also eat well, grab a delicious drink or an iced cold latte. There’s no excuse not to be eating al fresco anymore, no matter what Montreal neighbourhood you may find yourself in.

The same goes for this map than for my Montreal map of independent cafés: it is an ongoing list and spots will be added as I find them or try them so please don’t hesitate to let me know if Ive missed some of your favourites in the comments below.

View Best terrasses, gardens and patios in Montreal in a larger map

The post My favourite Montreal terrasses, courtyards & gardens appeared first on Will Travel For Food.

Coffee, donuts and crumpets

It is no secret anymore that brunch at Lawrence Restaurant in Montreal is one of the best in the city. The long line up in front of this Mile End restaurant is a testament to how popular the British pub is. I’ve never actually been there for dinner – which, I hear, is fantastic – but I’ve been going there for brunch on a regular basis for about two years now.

The restaurant’s decor – with its plaid banquette, its dark wood and vintage accents – is reminiscent of a British pub. The big rectangular red table in the front window is the only splash of colour in a somewhat monochromatic yet sharp space. It is often surrounded by families with kids or a big group of hip hipsters.

Great latte at Lawrence

I always start my brunches with a latte and the one at Lawrence is particularly delicious so make sure to order one. I also start with an order of their trio of fresh and crispy donuts filled with chocolate, custard or a divine lemon cream. I follow that with an order of crumpets or scones with butter and jam because really, what would an English breakfast be without crumpets and scones? Word of advice, share these brunch appetizers with your dining companions because the main meal portions are very hearty.

Ham and Tomme and fried egg on toast

Breakfast sandwich

The main menu changes but is always rooted in the British culinary tradition. Items like blood pudding, pork chops and bubble and squeak (potatoes and cabbage) are often a staple. For the more traditionalists among you, a few items on the menu will surely satisfy you as well.

I’ve illustrated this article with a few of the brunch meals I’ve enjoyed at Lawrence in the past couple of years. I hope they’ll inspire you to make your way there this weekend and try it for youself.

Baked eggs with mushrooms

Lawrence Restaurant doesn’t accept reservations except for groups of 6 or more. Follow Lawrence on Twitter to stay up to date on their weekly brunch and dinner menus.

Lawrence Restaurant
5201 St Laurent Boulevard
514 503 1070

Opening hours

Dinner:
Wednesday – Saturday: 5:30pm – 11pm

Lunch:
Wednesday – Friday: 11:30am – 3pm

Brunch:
Saturday – Sunday: 10am – 3pm

The post English breakfast at Lawrence Restaurant in Montreal’s Mile End appeared first on Will Travel For Food.

The charcoal grill at Abu Elias

A couple of nights ago, I went on a Lebanese cheap eat binge with a friend. In a two hour span, we drove to 4 different places where we ate 6 different meat-laden sandwiches (for the most part) and 2 plates of sweets. It inspired me to write this post about my favourite Middle-Eastern cheap eats. A lot of these spots are located in the suburbs but if I can venture out there for some good food, so can you. I promise it will be worth the trip!

Note: I will keep adding to this list as I eat! If you have a favourite spot, leave me a comment and I will try and visit.

BOUCHERIE ABU ELIAS
733 Côte-Vertu Boulevard, Montreal
514 747 7754

Sausage sandwich from Abu Elias

This butcher shop / grill meat vendor is the perfect combination and judging by the line-up every time I go, I’m not the only one who seems to think so. Try the brain or raw liver sandwich if you dare but if you’re less adventurous, the soujouk sandwich, a spicy Armenian sausage, is absolutely delicious, so are the arayes, a layer of kafta (spiced ground meat mixed with onions and parsley) sandwiched in a pita bread and grilled.

LE PALAIS DU CHAUSSON
77 Henri-Bourassa West, Montreal
514 336 0838

Manouche fresh out of the oven (pictured above not from Le Palais)

This place carries what is probably the best manouché in town. In Lebanon, we eat these for breakfast but I enjoy them at all hours of the day. The classic manouché is a flat bread baked with a mix of zaatar and olive oil spread on top. There are also cheese manouchés which are just that, a flat bread baked with a mix of cheese spread on it. Le palais’ dough as well as spice and cheese mixes are perfect. It is not a place to eat but more a place to pick up so go early in the morning and buy yourself a pack of 4 manouchés when they are still warm from the oven and enjoy!

FALAFEL FREIHA
3858 Boulevard Perron, Laval
450 686 2446

Best falafel sandwich in Montreal!

Yes, I trekked all the way to Laval for the first time a few days ago to have one of the best falafel sandwiches I’ve ever had at this little, family-run, hole in the wall and it was absolutely worth it! The falafel are freshly fried, crunchy on the outside and juicy on the inside. The sandwich is packed with fresh herbs, crispy turnip pickles and the most delectable tarator sauce, a mix of tahini, lemon juice and garlic. it rivals some of the best falafel sandwiches I’ve had in Lebanon!

CRAZY FALAFEL
759 Côte-Vertu Boulevard, Montreal
514 748 0028

French fries sandwich at Crazy Falafel

Despite its name, this is not the place to have a falafel sandwich. Instead, have a french fries sandwich. Yes, you heard me right. It doesn’t seem appealing but it’s quite common in Lebanon and it is definitely addictive. The sandwich is packed with golden fries, mayo-laced coleslaw, garlic sauce, pickles and ketchup all wrapped up in either pita bread or a baguette (go for the pita!) then grilled. One bit of this and I was hooked! Best of all, it’s open until midnight, perfect for those late night greasy food cravings.

AKHAVAN SUPERMARKET
6170 Sherbrooke West, N.D.G.
514 485 4887

15760 Pierrefonds Boulevard, Pierrefonds
514 620 5551

Persian feast at Akhavan

Delicious khoresht gheimeh, Iranian lentil & french fries stew

One goes to this Persian supermarket to shop for interesting items, like fresh roasted nuts, pickles or any number of imported exotic goodies but it would be a shame to miss the food counter in the back. The grilled meats are out of this world but I fell hard for the khoresht gheimeh, an Iranian lentil & french fries stew that just blew me away.

LAHMADJOUNE BEIRUT OR CHEZ APO
429 Faillon East
514 270 1076

Thin and delicious lahmadjoune (photo: atomicbombshell.com)

A lahmadjoune (or lahmajun or lahmajeen) is an Armenian specialty that’s very popular in Lebanon where you’ll find one of the largest Armenian communities. It’s a thin, crispy circle of dough topped with a slightly spicy mixture of ground meat and tomatoes. Once it’s baked, you can then top it with an extra squeeze of lemon, some tabasco sauce or some plain yogurt (which you must do at home since they won’t do it at this particular place). Chez Apo is a hole in the wall in the Villeray neighbourhood that makes the best lahmadjoune in town in a wood-burning oven. It’s another place where you take your goodies to go then try to make it home before polishing off the whole pack.

PÂTISSERIE AMAL BOHSALY
1420 Sauvé Street West, Montreal
514 920 0999

Halawet el jibn and znoud el sit (pictured above not from Amal Bohsali)

Ok kids, I’m going to be divulging a secret here: Amal Bohsali is one of the best Arabic pastry shops in Lebanon and they just happen to have a store right here in Montreal! How lucky are we? Everything there is as delicious as it is fresh and you will want to try it all! My favourites are the halawet el jibn, a cheese dough rolled around cream (or ashta) and drizzled with orange blossom and sugar syrup and the znoud el sit a dough wrapped around cream (ashta), fried then drizzled with orange blossom and sugar syrup. Don’t miss out on the knafeh, a blend of cheeses topped with semolina dough and served with sugar syrup. It’s one of the most traditional breakfasts in Lebanon!

The post My favourite Middle-Eastern cheap eats in Montreal appeared first on Will Travel For Food.

The dining room at Mission Chinese New York

For the first in a long time, I traveled to New York City with no reservations (yes, that is indeed a reference to Anthony Bourdain). It was a spontaneous, long-weekend trip and I didn’t take the time to make any reservations at any restaurant. Although I wouldn’t get to eat at some of the more well-known spots on my ever-growing NYC-eats list, it felt nice not to be bound by any plan.

I did take the time to check out Mission Chinese Food‘s website before leaving, only to realize that they didn’t accept reservations, which meant that I had the chance to dine there after all.

Smashed cucumbers, salted chili, sesame paste, garlic

Egg, egg noodle, soft hen egg, scallions

The tiny, unpretentious, basement restaurant has acquired a great reputation and counts many food celebrities and chefs among its fans. The façade is so plain that our cab driver – and we – almost missed the entrance. After about an hour’s wait (you can go next door for a drink after you put your name down on the list), we were led along a grungy, underground corridor which runs the length of the kitchen area to exit into the dining room. The decor is plain, red and includes a small bar area with high tables on one side and a slightly larger dining area on the other. The bar area’s ceiling boasts one of those inflatable Chinese dragon balloons while the dining room’s ceiling is “decorated” with hanging extra wooden chairs waiting to be put to use and a few, round, paper lighting fixtures. A couple of large communal tables and a few smaller ones are packed in tightly.

Polynesian pork spare ribs, soy caramel, toasted coconut, macadamia, pineapple pickles and a cherry on top!

Chongqing chicken wings, explosive chili, crispy bits of deep-fried beef tripe

The menu is divided into small dishes and large ones and everything we ordered that night was delicious, including the cocktails. We started with the smashed cucumbers, which were refreshing and necessary as it turned out to put out some of the heat of the other dishes. We also ordered the caramelized, sticky-sweet, fall-of-the-bone Polynesian pork spare ribs served with pickled pineapples and a cherry on top! However, if I have to recommend an absolute must-have dish, I would actually recommend two: the thrice cooked bacon and the Chongqing chicken wings. The thrice cooked bacon includes Shanghainese rice cakes that could easily be mistaken for sliced potatoes until you bite into one. The soft, chewy and sweet cakes contrast with the crispy, salty bacon and the spiciness of the chili oil to create a perfect bite every time. And the wings, what can I say about the wings? They arrive covered in chili peppers and dotted with crispy bits of delicious deep-fried tripe. These wings are probably the spiciest thing I’ve ever eaten, but they are also sweet, with an incredible complexity of flavour. My mouth, lips, throat, in fact, my whole face was on fire for about 10 minutes after the first wing… but I wanted more! The second one doesn’t feel as spicy and then they become deliciously addictive. If you can’t handle spicy food, these are definitely not for you. If you can like I do, they will become an instant favourite and you will crave them forever more, like I have every day since I’ve had them.

All photos © Nabil el Khayal

Check out my New York City Google map for more great recommendations.

Mission Chinese Food
154 Orchard Street (between Rivington & Stanton)
+1 212 529 8800

Opening hours:
Lunch 12pm – 3pm
Dinner 5:30pm – 12am

The post New York City’s hottest food at Mission Chinese appeared first on Will Travel For Food.

Next Monday, April 8th, I’ll be in Toronto to attend the 7th edition of Terroir Hospitality Industry Symposium. This not-for-profit committee of industry professionals put on an “annual symposium that is about education, networking, sharing collective resources and building a community that helps to strengthen the industry.” With this year’s impressive line-up of Canadian chefs as well as some big international culinary stars like René Redzepi of Noma and Magnus Nilsson of Faviken, this event promises to be a great one.

This year’s theme being “For the Love of Food: Stories, Memories & Culture”, the guests will share stories of some of their food experiences, memories and inspirations. The symposium is an intense, day-long event taking place from 7 A.M. to 6 P.M. It is filled with conferences, chef demos and workshops and culminates in a final presentation by René Redzepi, Chef & Co-Owner of Noma restaurant in Copenhagen, voted number one restaurant in the world 3 years in a row by Restaurant Magazine.

Will you attend?

7th Annual Terroir Hospitality Industry Symposium
The Story of Food

Monday, April 8th, 2013
7 a.m. – 6 p.m.

Arcadian Court
401 Bay Street, Simpson Tower, 9th Floor
Toronto, ON  M5H 2Y4

Tickets are still available to what promises to be a great day for any serious food lover. Click here to purchase yours.

The post Terroir Hospitality Industry Symposium: For the love of food appeared first on Will Travel For Food.

Vacay’s 2013 Top 50 Restaurants in Canada

I’m happy to announce that I’ve been asked by Vacay.ca to be part of the judging process to elect the 2013 Top 50 Restaurants in Canada. I remember reading Vacay’s first ever annual list last year and thinking that it was one of the lists that made the most sense to me so I am more than happy to contribute to this year’s voting.

The country has been divided into 5 regions and I am on the panel for Quebec, of course. I will concentrate on Montreal restaurants since those are the ones I know best. You can read all about the voting process and take a look at last year’s list here.

I have to submit my votes by March 29th but I would love to hear from all of you. Let me know in a comment below, or through Facebook and Twitter, which Quebec restaurants you think should make the list. The unveiling of the 2013 Top 50 Restaurants in Canada List is slated for April 26, 2013.

2013 CANADIAN FOODIE OF THE YEAR CONTEST

You too can participate in the voting process and put your favourite restaurant on the list. You also get the chance to win the Grand Prize of Dinner for Two at the restaurant of your choice, round-trip airfare to that restaurant’s destination city and a four-night luxury hotel stay! Contest details here. Good luck to you all!

The post 2013 Top 50 Restaurants in Canada appeared first on Will Travel For Food.

The Shefford sugar shack

It’s sugar shack season again in Quebec, one of my favourite times of the year, when indulging in everything maple is enthusiastically encouraged. I am not originally from Quebec but I am fiercely proud of my adopted province’s sweet heritage and will happily partake in anything maple anytime. Last year I managed to make it to 4 cabanes à sucre before my liver cried mercy. This year, I have gone to two so far and it’s only the beginning of the season!

Maple season started with a bang this year with chef Laurent Godbout’s Erablière Shefford in the Eastern Townships, about an hour and 20 minutes east of Montreal. All around the woods outside, hundreds of metal buckets dot the surrounding trees patiently waiting to fill up with precious maple sap. Dark fire pits welcome visitors right before you cross the threshold of the big airy shack. What looks like a very traditional sugar shack from the outside is actually a playful mix of conventional and modern elements once you step inside. Metal bull skulls adorn one wall of the large room while log bits are used in a decorative manner as a wink to the traditional construction methods of log sugar shacks. Long communal tables are lined up throughout the room ready to seat groups of happy maple seekers.

The Shefford sugar shack: a mix of traditional and contemporary

I was invited to try out the Shefford sugar shack along with a few other bloggers last Sunday night. A more “traditional” menu of 18 courses for $22 and a “reinvented” one of 11 fancier courses for 45$ are available at the Shefford shack. We were served the “reinvented menu” with a few dishes from the traditional menu to taste. Both menus are served family-style and are best shared with a group of friends.

Everyone was in agreement that everything served that night was absolutely delicious. Traditional enough to jog waves of nostalgia in the minds of my pure laine friends around the table and yet reinvented in such playful ways, like the log dotted with evergreen fronds and delicious little creton cones or the addictive, thinly-sliced pork rinds. A few of the savoury dishes that stood out for me were the terrine of foie gras and ham served with a baked bean spread and the pea and smoked duck soup served with maple whipped cream that was absolutely delicious. Unfortunately, both of these dishes were not photogenic enough for my camera but you can see photos of them here.

Omelette, addictive pork rinds, creton cones, tourtière with mushrooms, pork belly with veggies, Laurent Godbout and a maple-smoked ham, apple slush with maple taffee, cotton candy tree

The most playful part of the evening was of course, reserved for the desserts. A “tree” of maple cotton candy was followed by a cast-iron pot of choux à la crème, an apple pie served in a large mason jar and a deep-fried ice-cream-stuffed rolled crêpe. My favourite dessert though was simply maple taffee served in an apple slush cone instead of the traditional rolling of the taffee in snow. The contrast of flavours and textures – sour and sweet, grainy and smooth – are just brilliant and a perfect finale to the meal.

The evening ended with all of us gathered around the fire pit outside roasting the homemade maple marshmallows and filling our lungs with fresh country air. There might even have been some dancing around the fire. Now doesn’t that sound just perfect?

Tip: The front part of the Shefford sugar shack is occupied by a small display of delicious maple-derived items such as caramels, dressings, marinades and homemade marshmallows, so don’t forget to pick something up on your way out. Trust me when I say that you will be grateful for that unbelievably delicious maple salted caramel spread on your toast the next morning!

Érablière Shefford
275, Chemin Brandrick
Shefford, Quebec J2M 2A5
450 777 7128

Opening hours:
Fridays: 5pm to 9pm
Saturdays: 11am to 3pm and 5pm to 9pm
Sundays: 11am to 3pm

If you’d like to dine at the Shefford sugar shack during the week, you will need to make reservations (minimum number of people required)

Open until the end of April.

This meal was offered courtesy of the Shefford sugar shack.

The post Chef Laurent Godbout reinvents the traditional sugar shack menu at Érablière Shefford appeared first on Will Travel For Food.

The bar at Gus Restaurant

I know quite a few people who were more than a little disappointed to see Jolifou restaurant close a few months ago. Those same people will be happy to know that chef David Ferguson is now at the helm of a brand new,  28-seat restaurant on Beaubien street east, in the Petite Patrie neighbourhood of Montreal. Gus Restaurant opened its doors a couple of weeks ago only. The decor is not finalized yet, neither is the beer list which aims to carry at least 15 Canadian and imported beers but for such a young restaurant, the cuisine is already enticing. I visited a few days ago with my friend and fellow blogger Katerine. We sat at the bar on a quiet Tuesday night and chatted with the chef who seemed happy to be embarking on this new adventure.

The dining room at Gus Restaurant

The restaurant is small and cozy with a long bar along one side of it from which you can watch the kitchen team in action. The menu is displayed on a long blackboard above the bar. At first glance, the menu seems like typical French bistro fare and includes onion soup, mussels, duck magret and grilled bavette. Everything, however, gets the chef Ferguson treatment and an addition of extra zing in the form of chimichurri, poblano, ancho chiles or other favourite ingredients.The Jolifou hot sauces – one of the chef’s specialty – have happily made the move to Gus. The “stupid hot” sauce (habaneros and white grapes), carrot and scotch bonnet one as well as the marinated and stuffed chiles are a great accompaniment to all the dishes on the menu. A word of caution though, a little goes a long way!

Caesar salad at Gus Restaurant

At the advice of the chef, Katerine and I shared the Caesar salad, which is prepared à la minute every time a customer orders one. Chef Ferguson wanted to add it to the menu because as a reminder of his first job at a steakhouse in Ontario at the tender age of 16. He was responsible for preparing the Caesar salad table side, a method which he now perfects since this salad is far from ordinary. The dressing is made with the freshest ingredients crushed and mixed directly in the salad bowl to season the bowl. The traditional bacon is replaced by big, chewy chunks of sautéed pancetta and the tabasco in the dressing is replaced by marinated sliced chiles. The salad is fresh, crunchy and zesty and one of the best Caesar salads I’ve had.

Roasted pork belly on a bed of roasted tomatillos, tomatoes, pancetta and snails

Duck magret on a bed of roasted corn, king oyster mushrooms, potatoes and sage with ancho chile oil

We went on to share the roasted pork belly appetizer. The melt-in-your-mouth sliced belly is cooked to perfection and served in a cast iron skillet on a bed of roasted tomatillos, tomatoes, pancetta and snails. An earthy, rich and delicious dish, that is perfect on a cold winter night. The duck magret main is just as delicious with thinly sliced slivers of pink seared duck arranged across a mix of roasted corn, king oyster mushrooms and sage and topped with ancho oil.

The chocolate and lemon freshly-baked tarts were sitting on the counter when we walked in. They had just been baked and laid to cool until service started. The smell was irresistible throughout the meal so we ended our dinner with a slice of each. The tart and sweet lemon slice got an added crunch when the chef “brûléed” its top right before serving it to us. The chocolate tart, based on an old Joël Robuchon recipe, was luscious, smooth and rich yet not overwhelmingly so. Simple but great, fresh desserts. The chef is planning on adding more desserts as well as changing the menu based on product availabilities.

Gus Restaurant
38 Beaubien East
514 722 2175

Opening hours:
Tuesday – Saturday from 5:30pm

The post Dinner at Gus Restaurant appeared first on Will Travel For Food.

Tripes & Caviar founders John Mike and Pat Plante {Photo: Simon Bareil}

I had missed the last couple of events by Tripes & Caviar so I was really looking forward to their SCALP evening that took place a couple of weeks ago. I’ll admit that I was also a bit worried about what we would be served. I had heard rumours that the T&C guys are just a little bit on the crazy side but I do love their nose to tail philosophy and was anxious to attend one of their events.

Setting the T&C scalp tone {Photo: Simon Bareil}

The T&C underground “food club” was founded in 2011 by Jean-Michel Leblond (aka John Mike) and Patrice Plante. Their mission is to create private events with a focus on outstanding cocktails courtesy of mixologist Plante and delicious cuisine using all those nasty bits we tend to discard courtesy of chef Mike. One key ingredient that contributes to the success of every T&C event is the great energy and charged ambiance that permeates the evening from beginning to end, starting with the revelation of the secret location 24 hours ahead of time by text message.

A sneak peak at the T&C SCALP event

When we arrived at 3725 Wellington that night, a big curtain was blocking out the dining room. I did manage to sneak one picture in (see above) before our cell phones and watches were confiscated at the door. I hadn’t signed up for that part and I must admit that the control freak in me started hyperventilating just a tad! I feel so lost without my trusty iPhone! As my friend Eve pointed out, if I can’t foursquare, tweet, facebook, instagram and foodspot throughout the evening, then was I really there? Don’t fret friends, because the panic attack is only temporary. According to John Mike, confiscating cell phones pushes people to interact more IRL (that’s internet short code for “In Real Life” folks). It indeed did push us to interact more with our fellow diners instead of documenting every single dish. Although I really would’ve liked to immortalize that crunchy cajun-spiced cricket that was sitting atop my smoked fish and wild hearts dish, or any of the other interesting dishes that followed, be it wapiti tongue or my favourite of the night, pan-seared hare kidneys, Brussels sprouts, mushrooms, potatoes and guanciale accompanied by bannock, a Native American bread made with cattail flour. The night’s theatricals continued with the Jackson Pollock-inspired dessert being plated “Alinea-style” on two huge tables at each end of the dining room to the beat of an accompanying musical score.

Pan seared hare kidneys, Brussels sprouts, mushrooms, potatoes and guanciale {Photo: Simon Bareil}

John Mike “plating” the dessert {Photo: Simon Bareil}

The choice of location for this month’s Tripes & Caviar event wasn’t accidental. The T&C team will now have permanent digs at 3725 Wellington street in Verdun. The restaurant will reflect their philosophy as well as serve as headquarters for all their catering events. When it opens in April, expect a kick-ass cocktail bar, some world-class housemade charcuterie, a deli counter, a lot of offal as well as more mainstream dishes, an electrifying ambiance, and a bright and beautiful team to run it all.

For more photos of the night, check out the Tripes & Caviar facebook album here. You can also take a look at the great video that was shot that night.

To keep up to date with all T&C future events, check their website or follow them on Facebook and Twitter.

The post Tripes & Caviar food club: SCALP Native American edition appeared first on Will Travel For Food.

Bread service at La Chronique

I wasn’t planning on writing this blog post, which is why all the photos were taken with my phone then treated with Instagram. Don’t get me wrong though, it’s not like I wasn’t planning on writing about La Chronique but I wanted to go back for their dinner tasting menu, take “real” photos and write about that. However, I had lunch there today and I enjoyed it so much that I just had to share it with you. If you want to spoil yourself or someone you love, or if you just want to enjoy a fantastic meal, head to La Chronique now. It’s one of the best classic French restaurants in Montreal and if you like foie gras, they do it best there. I will be going back for dinner and I will write about that but for now, enjoy the photos.

La Chronique’s seared foie gras

Marinated salmon with fennel and dill

Pork shoulder with sauerkraut, mustard & salsifi

Fettuccine with venison bolognese with foie gras cream and parmesan

Cherry clafoutis, vanilla ice cream, dulce de leche

La Chronique
99 Laurier Avenue West
514 271 3095

Opening Hours:

Lunch:
Monday – Friday: 11:45am – 2pm

Dinner:
Monday – Sunday: 6pm – 10pm

Lunch is $26 for 2 courses and $31 for 3 courses

The post {photos} Lunch at Montreal’s French restaurant La Chronique appeared first on Will Travel For Food.