Chef

Marc-André Jetté

"If you want a delicious burger that's different and not just beef in a bun, go to Les Belles Soeurs for the Burger B.S. The patty is made with lamb, and they even do their own milk bun with sesame seeds on top. They top it with mushrooms, melted cheese, and tons of spinach with fries on the side."

"Montreal Pool Room first opened in 1912. The previous location was so old that the city had them move a couple years ago. It's very outdated, not that nice, and they don't serve any alcohol, but it's a classic institution—both my father and grandfather ate hot dogs from here. I usually order two to three hot dogs toasté. I love the slaw, the way they toast the bread, and the simple sausage. It may not be the best hot dog in the city, but it's a part of Montreal that can't be replaced or removed."

"This is the best cannelé in Montreal. At Cremy, they are able to prepare it perfectly because they use the right preparation and tools. It is made with a copper mold and beeswax, which makes it crispy on the outside but creamy and tender on the inside. It's good with coffee in the morning or perfect in the afternoon when you need some sugar to finish your day. If you pass Cremy, you must stop by and buy some, but be careful, because once you try one it's hard to stop."

"This is the place to go when it's three in the morning and you've had too much alcohol. Hundreds of people will come and line up at La Banquise for poutine—it's loud and crowded, Montreal's favorite after-party. They have 40 different kinds of poutine with sausage, peppers, mushrooms, and more, but the classic—fries, cheese curds, and barbecue sauce—is my favorite. The fries are just crispy enough to hold up to the sauce, and the cheese is perfectly squishy."

"Tapeo is the only place in Montreal that does Spanish tapas. They put a lot of love in their cuisine. When I come here for dinner, I always order the fideo with shrimp, mushrooms, chorizo, peas, and aioli. It's spicy and creamy, and the aioli comes with tons of garlic. Another dish I recommend is the tartare de boeuf and crispy fries."

"Stéphanie Labelle is a ery young and talented pastry chef who used to with Pierre Hermé, and it shows because the pastries at Pâtisserie Rhubarbe are so good. The mille-feuille here is the best mille-feuille I've ever had. She bakes the puff pastry with precision, making it perfectly roasted, crispy, and not overly sweet. Some cheap pastries tend to be undercooked, but hers is just right. It has the perfect pastry-to-cream ratio. Once you've tried it, you'll go back for it again and again."