After snow crab and Nordic shrimp, it’s the turn of lobster to have its moment of glory among those hungry for local fisheries.
Local lobster, flavors from elsewhere
PHOTO DOMINICK GRAVEL, THE PRESS
Photos of a ginger lobster dish at Uncle Lee restaurant.
The restaurants here are very creative when it comes to preparing lobster. Because local products can perfectly combine with flavors from other horizons.
Read Ève Dumas’ file
Bisque to drink
PHOTO DOMINICK GRAVEL, THE PRESS
A surprising lobster-based cocktail
Drink your lobster? Why not ! No ingredient is prohibited in mixology these days. And if there is a bartender in Quebec to create cocktails from unexpected foods, it’s Émile Archambault. In his new bar located under the HENI, the Badin, he does not hesitate to play with “baseball” mustard, clarified tomatoes and flowers.
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Restaurant review: Viva le Vivar!
PHOTO MARTIN TREMBLAY, THE PRESS
The tortilla is topped with a creamy herbed lobster filling.
Through the good times and, sometimes, the not so good, our restaurant critics tell you about their experience, present the team in the dining room and in the kitchen, while explaining what motivated their choice of restaurant. This week, Bar Vivar, a new addition to Avenue Duluth where we will want to stay all summer long to travel to Spain without leaving the Plateau.
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Wines of the week
PHOTO TAKEN FROM THE SAQ SITE
Nicolas Grosbois My Mother’s Cooking on Vacation Wine of France 2023
To accompany lobster, white wine seems essential. It’s not just a matter of preference, although food and wine pairings are very subjective. Fish, and even more so shellfish, tend to thin red wine, make its fruit disappear and exacerbate its tannins. For some, the wine will even take on a very unpleasant metallic taste. Here are two whites and a rosé to accompany your lobster dishes. If you are adamant about red, choose a gamay full of fruit and devoid of tannins.
Read the article by our collaborator, sommelier Véronique Rivest
ILLUSTRATION THE PRESS
Lilac flowers delicately perfume the air in spring, but also infuse their sweetness at the table. The chef and owner of the Bika farm, Fisun Ercan, explains to us how she uses this plant that she loves.
Read the article by Sylvain Sarrazin