We feasted on some iconic Vietnamese dishes at a Petite-Patrie restaurant cheffed by Nguyen, a cook we’ve become familiar with from his time at Maison Publique and Dandy.
“It’s cooking that is non-derivative, playful and altogether smart. It’s executed with confidence but without grandeur. It’s seriously good cooking with a hefty dose of nonchalance.”
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.
We spoke with the acclaimed Montreal chef about his latest gig in Hudson, Quebec.
“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.”
“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.”
A Montreal panettone taste test PLUS a little history lesson about one of the world’s most challenging baked goods.
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.
“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.”
The revelatory Montreal restaurant, whose name is Farsi for “soul,” serves the food of the Southern Caucasus.
