On the table
And we move from what's in the market, to what's on the table. Vegetarians may want to skip this post...
When we were planning our trip through Massachusetts and Montreal, V and I couldn't quite figure out how to fit all the things we wanted to do in Montreal into the time Miz Becky and I had worked out, based on other schedules. Eventually I hit on the idea that I would go up to Montreal one day early, with Miz Becky, the Kid, and eJuana driving up the next day.
This allowed for two things: first, it gave me and V another day to wander around Montreal babbling at each other, and second, it gave V and R a chance to show me a wonderful food time that the other members of my party wouldn't necessarily have enjoyed as much.
My arrival in Montreal was a bit like falling down a wonderful, welcoming rabbit hole. Unfortunately, as V reports, I was my usual charming self, but the evening was nevertheless wonderful.
This photo represents our first out-of-the-house stop, our entree, which apparently in Montreal means "snacks and beautiful wine before the actual meal". The snacks? Delicious chopped liver and these rather more photogenic escargot on just barely cooked marrow. Which honestly left me speechless.
Our second stop of the night was at the wonderful Au Pied de Cochon, where I ate the eponymous pigfoot and what I think was a brain croquette. All delicious and wonderful as only offal can be.
Tim, on Wednesday, January 28, 2009 at 9:47 AM:
damn you !!
(btw nice images)
Sarah, on Friday, January 30, 2009 at 3:01 PM:
I need to take a trip to La Belle Province now.
Next time you are in Quebec, you should seek out "Sortilege" (there's an accent over the e, but my laptop keyboard doesn't like me typing in French). It's a liqueur made from Canadian whiskey and maple syrup. Sounds gross, I know, but as someone who doesn't not like whiskey, and also doesn't do the maple syrup thing too often, I was surprised to find that it is a flavour sensation, especially when served ice ice cold. Also worth trying is Chicoutai, a liqueuer made from cloud berries or "bake apples" as they are called in Newfoundland.