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Revisiting Vin Papillon and discovering something exceptional

Revisiting Vin Papillon and discovering something exceptional

May 10, 2022 by Clay Sandhu

Despite recent drama in the Joe Beef realm, this longtime Little Burgundy hotspot remains a restaurant helmed by one of the greatest culinary minds in the country.

Willow Inn is worth the trip for uncomplicated British fare by Danny Smiles

Willow Inn is worth the trip for uncomplicated British fare by Danny Smiles

April 1, 2022 by Clay Sandhu

We spoke with the acclaimed Montreal chef about his latest gig in Hudson, Quebec.

Anita Feng epitomizes an era in the Montreal restaurant scene

Anita Feng epitomizes an era in the Montreal restaurant scene

February 20, 2022 by Clay Sandhu

“Her journey has become intertwined with so many of the most prevalent narratives of the pandemic and has proven to be one of the most optimistic stories of the COVID era.”

Gabriel Drapeau on leaving Joe Beef to make a million meals with WeCook

Gabriel Drapeau on leaving Joe Beef to make a million meals with WeCook

December 23, 2021 by Clay Sandhu

“We’re going to bring our food to people’s homes so they can eat in comfort — that’s probably the most romantic thing, in the big picture, that a chef can possibly dream of.”

Panettone: The mysterious Italian fruitcake explained and reviewed

Panettone: The mysterious Italian fruitcake explained and reviewed

December 23, 2021 by Clay Sandhu

A Montreal panettone taste test PLUS a little history lesson about one of the world’s most challenging baked goods.

The future of Montreal restaurants, pt. 2: When dedicated lifers leave the industry

The future of Montreal restaurants, pt. 2: When dedicated lifers leave the industry

December 21, 2021 by Clay Sandhu

The mark of a good cook has historically been the level at which they are willing to sacrifice themselves in the service of others’ enjoyment. This labour shortage seems to be in direct defiance of that line of thinking.

Bouillon Bilk offshoot Place Carmin is a prime 21st century steakhouse

Bouillon Bilk offshoot Place Carmin is a prime 21st century steakhouse

December 2, 2021 by Clay Sandhu

“It’s a study in classic hospitality and a return to formal dining that’s genderless and void of machismo — and it’s a great place to get a cut of beef.”

Joon shows the natural interconnectivity between food, culture and history

Joon shows the natural interconnectivity between food, culture and history

November 2, 2021 by Clay Sandhu

The revelatory Montreal restaurant, whose name is Farsi for “soul,” serves the food of the Southern Caucasus.

The cuisine at la Canting skews Chinese, Taiwanese and Montréalaise

The cuisine at la Canting skews Chinese, Taiwanese and Montréalaise

October 20, 2021 by Clay Sandhu

“Lin might be one of the rare young cooks who dares to create a diverse menu and has the skill to pull it off. It’s by the hands of those kinds of cooks that great restaurants are born.”

Camilla Wynne’s Jam Bake makes a case for preserving the Canadian summer

Camilla Wynne’s Jam Bake makes a case for preserving the Canadian summer

August 19, 2021 by Clay Sandhu

The new book by the former Montrealer is instructional but it’s also an argument for the versatile and joyful process of preservation. 

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