We are Sunday noon. I just finished my running training. We are three months away from the Montreal marathon. Did I tell you that I was co-ambassador again this year? I love their openness to non-elite athletes!
After my long run, I head to Jean-Talon Market, my weekly paradise. Seriously, who deprives himself of this jewel of our Metropolis? I see the front of the Palomar, on the Place du Marché-du-Nord, with its very pretty fish logo, the star food of my diet. A new trade, which I tell myself with a festive feeling. I step forward.
I ask lots of questions to the waiter at the entrance to the beautiful large terrace. A terrace is pretty much the key word for summer. The boy said to me, “Do you want to meet the boss? ” Of course with pleasure.
I enter, delighted by the pure, clear, very seaside decor. This space in the asphalt square of the Market is fabulous. In short, the decor feels good, and reminds me of the Time Out Market in Lisbon, Portugal.
It’s Sunday and the boss is sitting in the dining room, in front of his papers. Constant Mentzas, the chef and owner of the former “Ikanos” now “Garde-Côte”, gets up and offers me a coffee. We took three.
Alex with Constant Mentzas.
Photo courtesy of Alexandra Diaz
An all inclusive
Throughout our conversation, I kept thinking it’s tough, the vocation of trader, we will say it. And even more so when it’s lined with the restaurateur’s hat. We have the great role of savoring and enjoying all that.
Who among you cooks fish endlessly at home? Always sustainable fishing, fresh, raw or cooked? Wait, it’s not over. At lunch yes, yes like the Japanese, as a snack, at lunch at dinner or in a 5@7? Not every day, but on all those occasions, rotating like a carousel?
Discover the seafood brunch, served at the fish market.
Photo courtesy of 2foodphotographers
The Palomar restaurant is open for lunch and dinner.
Photo courtesy of 2foodphotographers
This complete proposal, this “tour de table”, is offered to us in this butcher’s-style fishmonger’s restaurant. They are extremely rare in the world, Constant explains to me.
Certain fish products.
Photo courtesy of 2foodphotographers
Halibut sausage with herbs, swordfish bacon, lobster tortellini in the ready-to-eat section, a delicatessen with sauces that I used to bring back from trips because I couldn’t find them at home, a bar raw for oysters and a good drink, a glazed cutting room over the dining room.
Photo courtesy of 2foodphotographers
Only a dormitory is missing. I plan to bring back a throw and lie down on one of the pews in the beautiful dining room.