FOOD + DRINK FOOD presentation

Return to Sources in Cooking for 2009

comfort desserts from Montreal chefs

It seems that all magazines lately make the eulogy of comfort food and a return to the simple ingredients commonly used in rustic cooking. This winter, all my friends order French onion soups.

Since I have never been a fan of molecular cuisine or any of the creative recipe movements, I would not complain. I feel that it is about time that we are returning to proven recipes. This does not mean that we cannot adapt that to suit today’s taste.

The classic recipes have survived for a reason: they taste great. Instead of the fancy restaurants, bistros, modern taverns and small local restaurants are gaining in popularity. Bistro food books are displayed in hip local gift stores.

Menu Ideas

comfort food entrees from Montreal's chefs

This picture from a dish at Leméac café bistrot located in Outremont illustrates this movement. A roasted black cod served with fennel flavored white bean mash feel inviting. This is a food presentation that you could try at home. After the extravagance of the last decade, you steal ideas from restaurant chefs that you can reproduce at home.

Chef Frédéric Morin shares his signature Joe Beef’s Lobster Spaghetti. The recipe is not complicated. A lobster recipe is sure to make a great impression on your guests. Joe Beef has its fans and its detractors. Do not be foul by the shabby cottage décor of the restaurant. The trendy Joe Beef is an expensive restaurant.

Canadian House and Home published the black cod dish recipe and a tasty dessert citrus-passion fruit blancmange by Leméac.

This is one of many trends for 2009. I explore the others over time.

+ Leméac café bistrotget directions p 514.270.0999
1045 Avenue Laurier Ouest, Outremont, QC, Canada, H2V 2L1
+ Joe Beefget directions p 514.935.6504
2491 Notre Dame Ouest, Montreal, QC, Canada, H3J 1N6
+ Food photography by Virginia Macdonald for Canadian House and Home – February 2009 issue