Montreal, October 31st 2011
CHEF JF BARIL's corner
The flavor is reminiscent of celery and onion with a slight bitter aftertaste. Nigella seeds are mostly used in Northern Africa, Western Asia and India. Chef JF likes to use nigella seeds with cheese allowing the fattiness of the cheese to balance the bitterness and let the other flavors express themselves. Nigella seeds can be found on the following Globe menu items: Whole roasted goat cheese and the 'lamburger'
By Lesley Chesterman, Special to the Gazette August 12th, 2010
When pondering where to dine last week on an especially sweltering Tuesday, I racked my brain for one of those restaurants that serves ladies-who-lunch fare. By that I mean gazpacho, vichyssoise, salads, and dishes made with bright-coloured ingredients like lemon, lobster, basil and tomatoes. But Montreal is going through a he-man food phase right now, so lately I'm faced with ribs, steaks, duck legs and pig's heads all paired with some form of crispy potato. Isn't any chef in this city up to reinventing the Waldorf salad? Sheesh.
July MENU 2010 offers you more, more, and more for your palate. Our new 'SNACKS' section is a great addition during cocktails. Prior to dinner, during dinner and even after dinner enjoy these 'petits plats' all created with your taste buds in mind. Our 'from the SEA' section how about lobster gougères, a definite winner menu item. 'OYSTERS' always on demand. We welcome a weekly variety from the west to the east coast. Homemade 'PASTA' on the menu? Yes! By popular demand, pasta Globe style! Try the new pasta dish as well as our RISOTTO....
Revealing a new team player; undeniably creative, talented, an up and coming Montreal Chef is now orchestrating a new brigade in the Globe kitchen. In his early thirties, Chef François Nadon has developed his own distinctive take on contemporary cuisine, bringing a new force to the boulevard.
Raised in Lachute, he learns the fundamentals of the trade at the professional training centre Relais de la Lièvre-Seigneurie of Gatineau. In 2002, in order to perfect his culinary knowledge he made his way into the best establishments of Montreal. At Brontë, working with Chef Joe Mercuri’s know-how, François begins the mastering of his own cooking style. His following move will bring him to the XO Restaurant in the Hotel St James where as a sous-chef he rapidly rises to the occasion. Longing to extend his knowledge, François embarks on a four month journey through the Far East to explore and discover, in order to return to Quebec fully inspired. ...
Finally spring is right around the corner bringing to memory what Montreal summers are made of. And of course with great weather comes the many festivals and sporting events that our great city has the pleasure of hosting and the return of Grand Prix Montreal, well...What a weekend that will be. ..
Février au restaurant Globe c'est... Le dévoilement d'un nouveau chef exécutif et son menu,
c'est une équipe pas comme les autres et surtout c'est le plaisir de vous accueillir.
Chef François Nadon vous attend en salle.
Retenez les dates de nos soirées à venir et venez Glober!