Accolades

  • 50 Best Restaurants in Canada
    Maclean's Magazine
  • Guest chef
    À la di Stasio
  • Contributing chef
    Deep Dish MTL
  • ChefsFeed Winner
    One of the Best Things to Eat in Montreal

My Restaurants

Where I Eat

Behind the Scenes

Chef Dyan Solomon reviews  at post.venue.name
"Our preserving course with Camilla @prsrvtnsociety is paying off! Grilled yellow and green zucchini with lots of garlic, our chili flakes, fennel and mustard seeds, slightly pickled with cider vinaigre and then covered in olive oil. Safe and sound. Science approved! These babies won't see the fridge.👊🙏🙌 #theartofpreserving #lessonslearned #yearstocome"
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Chef Dyan Solomon reviews  at post.venue.name
"Green beans at the restaurant Candide. 🍃🌱 This is how I would describe eating at Candide, metaphorically speaking, of course.... ********************************* You are running through the forest with your arms spread out, touching trees, maybe petting the odd bambi along the way, taking in the forest-y smells, listening to the leaves rustle in the wind, when suddenly you enter a clearing, and before you lies the most incredible vegetable garden. You walk towards it, trip over an huge pumpkin and do a face plant into the soil. You pull up a sweet carrot, munching away, soil and all, you roll onto your back and bask in the sun and think 'this is mightly fine'. 🐝🌿🍄☀️Candide is a 'locavore' restaurant. Not just blah blah, but for real!! No lemons 😳, no cracked pepper, no chocolate!! Asking me to survive without lemons would be like telling me you can't use moisturizer anymore. NOT GOING TO HAPPEN. The food at Candide is delicate (just barely seasoned), beautifully presented, and very unique. In a city where restaurants constantly copy one another, eating at Candide is refreshing. It's an experience. The terrace is insane, they have a beautiful wine list @emycampo_ and the is service outstanding. 🙌 #neighbors❤️ #realfood #montrealrestaurant"
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Chef Dyan Solomon reviews  at post.venue.name
"Living in Montréal can make you a little blasé. I have witnessed this scene over an hundred times, beginning with my first visit as a little girl holding my dad's hand, mesmerized by the smells of toasting sesame, wood fire and yeast, and YET I have never really, truly taken a moment to reflect on how freakin AMAZING it is that we have access to this beautiful product 24 hours a day, 7 days a week, so hot and fresh they give you your bagels in a big paper bag with little plastic bags for later! 🔥 I stood there for at least 20 minutes pretending to be a tourist in my own town, during which this sweet, patient man (he let me hover there, as I made my crappy video) didn't flick one single bagel onto the sesame covered floor.🙌 My dad loved Fairmount best, and by extension so do I. 🥇 **watch the end shot!! ** #sesameorpoppy #fairmountorsaintviateur #montrealornewyork? #bagelwars @fairmountbagel"
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Chef Dyan Solomon reviews  at post.venue.name
"The ribs are baaack!! 🔥🔥🔥🔥🔥🔥🔥🔥 Braised baby back ribs with soy sauce, white wine, oranges, star anise, cinnamon, rosemary, onion, celery, hoisin, hot sauce, honey. Garnished with cucumber, radish, spring onion, sesame, crispy shallots, baby basil, and a wedge of lime. 🍈🌶🍯🌱 #restaurantfoxy #panasianvibes"
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From My Menu

Chef Emma Cardarelli reviews Gustavo at Olive et Gourmando
$$ | Coffee/Tea Shop | Bakery
Ville-Marie
"O&G makes fantastic sandwiches. I actually had to cut myself off from going multiple times a week! My favourite sandwich there is one of their seasonal sandwiches called the Gustavo. It has grilled chicken breast, sautéed red onions, and portobello mushrooms deglazed with balsamic vinegar and melted Cheddar cheese. Their Cubano is also awesome. I order that when the Gustavo is on hiatus!"
Chef Claude Pelletier reviews Granola at Olive et Gourmando
$$ | Coffee/Tea Shop | Bakery
Ville-Marie
"Dyan and Eric are very dedicated to what they do and it's reflected in their food. They’ve gotten too busy to do it anymore, but they used to make bread for restaurants in Montreal, and it was the best bread in town. Back in the day, I opened a restaurant called Tube near Olive et Gourmando. Because I was working 15-hour shifts, I would stop in every morning for coffee and granola to start my day off strong. The granola and fruit is always simple, delicious, and perfectly done."