Recent content by chef

JAG, I think the Ritz-Carlton does brunch as well.

No, I don't review for them, though I would like to, and get paid !!

They were THAT good ??:D

Doc, you hit the nail on the head. Keep your expectations low and you will not be disappointed. It's the same as eating on a plane or train. Or IKEA for that matter !

The next time you are there, try the "cromesqui" appetizer. It is hot, liquid foie gras, and it is wonderful. And if they have the "Lapin Royale" (rabbit stuffed with foie gras) at $100 for 2 people, try that as well. If you are able to handle extremely sweet desserts, try the pouding chomeur...

"Foie gras" just means fatty liver; it in no way implies force feeding, even though that is done to ducks.

One thing I love is lobster liver.

Anything in moderation is quite okay. I love foie gras, but eat it only a few times a year.

It is from both. I don't think you can get goose liver in North America (but I'm not sure about that).

The restaurant is Au Pied de Cochon, and the host was probably Anthony (Tony) Bourdain, who is the host for the program "No Reservations".

So how was it cooked?

I love potatoes too, and butter (unsalted, please), but I really dislike bagels. I know bagels are a Montreal "institution" but I really don't get what there is to like about something so dense and chewy. I have never met a bagel I have liked. Same with sourdough bread; life is too short to seek...

I'm not much of a pancake person either; I do, however, like crepes, especially if they are nice and thin (I usually make them myself). My preferred breakfast probably sounds strange to most people - I like croissants or brioche, liver paté, and Boursin cheese. I find bacon and eggs too heavy...

Is it just me, but I find pancakes with home fries a weird combination..

Did I not tell you that my middle name is Pavlov ? :D