A chef imagines what our favorite bearded man might eat after his tour. Also: the return of the shrimp cocktail, under the layers of pâté-croute, cocktails of all kinds and the new wine classics. Something to inspire lovers of good Christmas food.
Published at 9:30 a.m.
Santa’s menu
PHOTO SARAH MONGEAU-BIRKETT, THE PRESS
Cranberry and Dark Chocolate Pudding in Bourbon Cream
How does Santa Claus eat at the end of his tiring tour? The chef who cooks his annual feast, David Ferguson, of Gus restaurant, shares his secrets with us.
Sylvain Sarrazin, The Press
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What does Santa Claus eat?
Snack stops around the world
PHOTO TAKEN FROM CHILEANFOODANDGARDEN SITE. COM
In Chile, pan de Pascua is served to Saint Nicholas.
During his world tour, what foods and drinks does Santa Claus find on his route before taking back the reins of his reindeer?
Sylvain Sarrazin, The Press
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Cocktails en tous genres
Scottish Flip
PHOTO MARCO CAMPANOZZI, LA PRESSE
Scottish flip can double as eggnog when you’re in a hurry.
There are bitter ones, fruity ones, sour ones, rich ones, and smoky ones. The cocktail is more fun than ever, with or without alcohol. We offer you a little bit of everything during this time of celebration…
Eve Dumas, The Press
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The return of…
Shrimp cocktail
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
Shrimp cocktail and fireplace call for the holidays!
Having fallen out of favor for a brief period in its history – the one where the proponents of good taste found it unacceptable to dip the noble shrimp in a sauce largely composed of industrial ketchup – the starter has made a comeback in recent years.
Eve Dumas, The Press
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Under the layers of pâté-crust
PHOTO SARAH MONGEAU-BIRKETT, THE PRESS
What makes pâté-croute such a special dish that it makes it a championship? Montreal chefs answer us.
The pâté-croute has come a long way. A classic French dish dating back several centuries, it has enjoyed a second lease of life since the inauguration of an annual global competition. Although it can be declined in many forms, chefs nevertheless agree on one point: it is a technical recipe that does not forgive mistakes. Thomas Joly and Grégory Faye, both involved in this international championship, show us the other side of the story.
Sylvain Sarrazin, The Press
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The new wine classics
PHOTO MARCO CAMPANOZZI, LA PRESSE
What are the new wine classics?
Bordeaux, Burgundy or Champagne, these wines have long been inseparable from special occasions. Out of a thirst for discovery or the need to find cheaper alternatives, the classics change. Which regions are currently attracting attention?
Karyne Duplessis-Piché, The Press
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Brasserie Bernard: classic!
PHOTO MARTIN CHAMBERLAND, THE PRESS
Golden, blood sausage, leek vinaigrette, sausage: French brasserie classics at Brasserie Bernard
Ah, the classics! Whether we’re talking about cinema, music, literature or even a restaurant, they have a comforting je ne sais quoi. We can sometimes want to abandon them for the darling of the moment… but we always come back to them.
Iris Gagnon-Paradis, The Press
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Le Petit Dep in the Christmas spirit
PHOTO FRANÇOIS ROY, THE PRESS
The Grinch cocktail: gin or vodka, white martini and crème de menthe
At Petit Dep on Saint-Laurent Boulevard, we take the holidays seriously. Very seriously, even. For two weeks, the café-buvette has been transformed into a Christmas Tavern, as evidenced by the impressive mosaic of Santas who have appeared in front of its mint green facade – already photographed multiple times by passers-by.
Sophie Ouimet, The Press
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Christmas miracle
PHOTO TAKEN FROM MIRACLE’S FACEBOOK PAGE
The pop-up bar Miracle is back in Montreal and Quebec.
10 years ago, the pop-up bar Miracle was born in New York, showcasing the Christmas party in all its… kitsch splendor! Since then, the concept has grown in several cities around the world.
Iris Gagnon-Paradis, The Press
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East Side, “locavore” restaurant of the year
PHOTO PROVIDED BY ALIMENTS DU QUÉBEC ON THE MENU
Perle Morency and Kim Côté own the restaurant Côté Est.
The seventh Restaurateur Prize in the Aliments du Québec au menu program goes to Côté Est, a Kamouraska restaurant that highlights the richness of its terroir.
Eve Dumas, The Press
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