Chef

Mathieu Cloutier

"Joe Beef does a wonderful roasted head of piglet. They roast it all afternoon, and the outcome is so beautiful. The pork cheeks, which is the best part of the dish, just melt in your mouth."

"I really like the grilled oysters from Le Filet. They usually use fatty Kushi oysters, which works so well with the saltiness from the miso, the sweetness from the oysters, and the broiled exterior of the gratin."

"The deep-fried boudin, or blood sausage, is amazing. It has a crispy exterior, a fatty interior, and a slight aftertaste of nutmeg."

"The menu at Chez Victoire changes every time I visit, but the last time I was there, I had a delicious guineafowl with garlic, tarragon, celeriac, Romanesco sauce, and chanterelle mushrooms. It was really juicy with a nice crust on the outside. Chef Alexandre Gosselin is just amazing."

"For a nice beef tartare, I go to Leméac. Their preparation is classic: capers, shallots, garlic, Dijon mustard, and high-quality beef. The only thing they do differently is the addition of a little truffle oil at the end. When you go there for dinner, you always know you're going to have a good meal."

"When I'm in the mood for fish and chips, I go to a place called Brit and Chips. Their battered fish has a wonderful crust on the outside and is always juicy inside. They serve all kinds of different batter flavors like orange, chipotle, maple syrup, and more, and although all of these batters make them really interesting, I suggest getting the classic. These fish and chips are pretty much the best in town."