juliette & chocolat in Montreal; julliette & chocolat à Montréal

After the below-the-mark steaks at Steak Frites St-Paul, we decided to give our dessert business to juliette et chocolate on St Catherine West in Montreal, who specializes in chocolate.  MMMM…  Chocolate is one of those ingredients that makes the soul sing.  Hopefully, “Juliette” has done it justice.  They have hot chocolate listing out like the wine, with vintages, coco content and where the coco was produced. See below.

Après le steak inférieure au Steak Frites St-Paul, on à décidé d’aller à Juliette et chocolat, qui spécialise en chocolat. Mmmm… Chocolat est un de ces ingredients qui nous fait heureux. J’espère que ” Juliette” lui à fait justice. Ils ont du chocolat chaud présenté sur le menu comme du vin, avec la concentration de cacao et son “domaine”.  Voir dessous.
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We took a long time to make our individual choice, with the option to share. The deliberation was intense.

On à pris longtemps pour faire nos choix, avec l’option de partager. La discussion était intense.
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This is the Traditional dark semi-sweet chocolate with milk, what Juliette considers as the hot chocolate your grandma made for you. Look at that thickness in that pour. It tasted heavenly! Best decision we made all night.

Cela est le Traditional dark semi-sweet chocolate with milk, ce que Julliette considère comme celui que ta grand-mère te ferais. Regarde cette épaisseur. Il était TROP bon. La meilleure desicion qu’on à fait de toute la soirée.
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Here are the profiteroles that we ordered to complement the hot chocolate. This is another great decision. The hard case of the chocolate was crunchy and chocolaty. The vanilla ice cream inside was creamy and sweet. The milk chocolate drips over the profiteroles were like accelerate to a fire. We were sharing and our spoons moved so fast and aggressive to get that next bite that we almost fought!

Voici les profiteroles que l’on a commandé pour Aller avec le chocolat chaud. Une autre bonne désicion. Le dur encadrement de chocolat était croquant et chocolateux. La crème glacée à la vanille à l’intérieur est crémeux et sucré. On partageait et nos cuillères bougeaient si vite pour obtenir la prochaine bouchée que on se battait presque!
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Here is the sugar crepe which one could argue it is the classic. It was good but not great. Our third best choice of the night.

Voilà la crêpe au sucre que on peut dire est la classique. Il était bien mais pas aussi bon que les autres. Troisième meilleure idée de la nuit.
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Here is the showcase at Juliette’s. All looks very yummy to me.

Voici la vitrine de Julliete et choccolat. Tout semble très bien.
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Here, unfortunately, was my choice – The Hazelnut Praline Petit Pot: Chocolate hazelnut cream with a light caramel mousse and roasted hazelnuts. Guess what? This was an EPIC FAIL. It came cold. The chocolate was not chocolate enough. Hazelnut was not roasted enough. The caramel over powered the chocolate. It was difficult to mix in such a small container. It was completely ill-conceived. It would not have even been good in the Summer time, let alone in the chilly October.

Ceci, malheureusement, était mon choix – le Hazelnut Praline Petit Pot: crême chocolat et noisette avec une petite mousse au caramel et noisettes cuites. Ce n’était pas bon DU TOUT. Il est venu froid. Le chocolat n’était pas assez chocolat. Noisette pas cuites assez. Le caramel envahi le chocolat. C’était difficile à melanger dans son petit bol. Pas bien fait du tout. Il n’aurait pas été bon en été, alors imaginez en Octobre quand il fait froid.

Stick to the hot chocolate and don’t let Juliette’s fancy menu writing skills fool you. This dessert place is always jam-packed because it only serves chocolate. Chocolate is a hip topic. The atmosphere is casual and bubbly. If you are young and have patience to wait a long time to be seated, then by all means, this was a hip place to hang. If you are more mature and well to do, you can get the same quality dessert for the same price without much of a wait in a higher-priced restaurant. The choice is yours.

Restez avec les chocolats chauds et ne vous laissez pas faire par son ecriture magnifique. Il est toujours très occupé car il sert que du chocolat. Chocolat est une chose “hip”. L’atmosphère est détendu. Si vous êtes jeunes et avez de la patience pour attendre longtemps pour obtenir des places, venez, venez! C’est un endroit cool à flâner. Si vous êtes plus agé, vous pouvez avoir un dessert de la même qualité sans avoir à attendre aussi longtemps, mais à un restaurant plus chère. Le choix est à vous.

The French translation credit goes to my 11-year-old honey booboo.  La translation faite par mon enfant de onze ans, mon “honey-booboo.” 

This experience took place at

Cette expérience c’est passée à

Juliette et chocolat

1626 St-Catherine W. (corner St-Catherine W. and Guy)
Montreal, H3H-1L7
T 514.508.4800
F 514.508.4900

Le Steak Frites St-Paul in Montreal; Le Steak- Frites St-Paul à Montréal

Le Steaks Frite St-Paul is a steak house that I liked in Montreal. This is my second or third visit to the same restaurant. This October, I went on a late Saturday afternoon after visiting Montreal Museum of Fine Arts. The steaks and the french fries are usually good but today the steaks were not done to my expectations. #steakfrites #steakhouse #Montreal

Le Steak Frites St-Paul est un steak house que j’aimais en Montréal. C’est la deuxième ou troisième fois que j’y suis aller. Cet Octobre, je suis allée un dimanche après avoir visiter le Musée des Beaux Arts. Normalement, les steaks et les frites sont bons, mais cette fois ils n’étaient pas satisfaisants. #steakfrites

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These are the fried calamari, 6 oz. Since I skipped lunch at the museum, I was very hungry.  My eyes were much bigger than my stomach.  The calamari were not as fresh nor as nicely fried as those I had at the Elm Street Oyster House in Greenwich, CT.

Ce sont les calamars frites, 6 oz. Puisque je n’ai pas mangé de déjeuner au musée, j’avais très faim. Mes yeux étaient plus grands que mon estomac. Les calamars n’étaient pas aussi fraîches ni bien frites, contrairement à ceux que j’ai mangé à le Elm Street Oyster House in Greenwich, CT.

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These are the frites. All you can eat.  The server filled up the two small colanders on our table.  Somewhat crispy but the beef is the star.

Voici les frites. On peux manger autant qu’on veut. Le serveur rempli deux petits bols sur notre table. Ils sont bien mais le steak est le star.

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Here is my steak, supposedly medium, with green beans, grilled asparagus and bok choy. The sauce is a mushroom sauce. The steak was over done – it was well done. The steak was not salted and the mushroom sauce was bland. I was so looking forward to this steak!

Voici mon steak, apparemment medium, avec des haricots, des asperges grillées et du bok choy. La sauce est faite de champignons. Le steak était pas medium: il était très bien cuit. Le steak n’avait pas de sel et la sauce n’était pas bonne. Je voulais vraiment avoir un bon steak!

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Here is another steak, asked to be medium. Guess what? It was medium rare! It was also salty. You can even see the salt that is on top of the steak. What’s going on?

Voila un autre steak, commandé medium. Et devinez-quoi? C’était medium rare! Il était aussi salé. Vous pouvez même voir le sel sur la photo. Qu’est ce qui ce passe?

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This is the St-Paul Steak, what the restaurant is famous for. It was acceptable but it was not medium rare. It was over-cooked. Did not hit the mark. We believe that the server mixed up our steak temperatures. Such an amateur mistake.

Voici l steak St-Paul, pourquoi le restaurant est connu. Ça-y-allait, mais il n’etait pas medium rare. il etait trop cuit. C’était pas ce qu’on cherchait. On pense que le server a confondu nos steaks. Une erreure d’amateur.

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The French education system requires young children, as young as five years old, to learn to write script. My child suffered this fate. I was never a fan since I believe we will mostly type in the future. It seems like an antiquated requirement. But this is when I appreciate the long form writing. I think this menu is artistically presented.

Le system d’éducation Française oblige les petits enfants des cinq ans de apprendre à écrire en attaché. Mon enfant à souffert de ce sort. Jamais fanatique çar je crois que on va juste taper sur les ordinateurs dans le futur. Ça me semble un peu vieux comme méthode. Mais là c’est quand j’appréciee cette forme d’écriture. Je crois que ce menu est tres bien présenté.

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We drooled over the desserts on the menu while waiting for our entrees. That’s right. We waited over 40 mins for our three steaks which should not take more than 10 mins to cook! Furthermore, it was 4:30pm in the afternoon and the restaurant was empty! Unacceptable.

On regardait les desserts sur le menu pendant qu’on attendait nos entrées. Oui, tu à bien entendu. On attendait nos entrées pour plus de 40 minutes pour nos 3 steaks qui ne devront pas prendre plus de 10 minutes chacun! En plus, le restaurant etait vide, il etait 4:30 de l’après midi!

Do not recommend. Do not visit. Poor wait staff.

Je ne recommande pas. Ne le visitez pas. Des serveurs amateurs.

The French translation credit goes to my 11-year-old honey booboo.  La translation faite par mon enfant de onze ans, mon “honey-booboo.” 

This experience took place at

Cette expérience c’est passée à

Le Steak Frites St-Paul
4167 St-Denis
Montréal
H2W 2M7
514 788-4462

La Crêpe 2Go in Montreal, Canada – It’s All in the Batter; La Crêpe 2Go à Monréal, au Canada- Tout est dans la pâte

La Crêpe 2Go in Montreal, Canada, hands down, is the best crepe place in North America for me. When I think of Montreal, I think of the crepes in La Crêpe 2Go. Why is it good? It is about the batter. It is the freshness and thinness that are found in an authentic crepe. #crêpes

La Crêpe 2Go à Montréal, au Canada, pas de questions, c’est le meilleur restaurant à crêpes dans l’Amerique du Nord pour moi. Lorsque je pense à Montréal, je pense à La Crêpe 2Go. Pourquoi est- t- il si bon? C’est la pâte. C’est la fraîcheur et la finesse qui se trouvent dans les vrai crêpes. #crêpes

As support to my claim, I drive six hours from NY to Montreal for a breakfast at La Crepe 2Go twice a year, April and October. This is my devotion to the crepes here. Well, short of going to France for crepes.

La preuve, je conduit six heures de New York à Montréal pour un petit déjeuner à la Crêpe 2Go deux fois par ans, en Avril et en Octobre. Voilà ma dévotion aux crêpes ici. Bon, à part d’aller jusque’ en France pour les crêpes.

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This is the crêpe master, Vartan, with his helper. He is the proud owner of the store, prepares the batter by hand every morning and makes all the crêpes.

Voici le grand maître des crêpes, Vartan, avec son assistant. Il est le fiere propriétaire du restaurant. Chaque matin, il prépare la pâte et fait tout les crêpes.

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Crêpe with spinach, egg and cheese. Nothing fancy but extremely delicious and satisfying.

Crêpe avec œufs, épinards, et fromage. Rien de extraordinaire, mais extrêmement délicieux et satisfaisant.

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This is the starter: egg, ham and cheese. You can see the thin ham through the crepe. The eggs were beaten, fluffed, and somehow thinned out. This is such a contrast to the breakfast crepe I had a couple weekends ago in Mt. Kisco, NY. That crepe was fat and looked like a burrito.

Cela est la ” starter” : œufs, jambon, et fromage. Vous pouvez voir le jambon dans la crêpe. Les œufs étaient battus, bouffés, et en quelque sorte, faite plus plat. C’est une grande différence à la crêpe que j’ai mangé il y a quelque semaines à Mt. Kisco, NY. La crêpe ressemblait à un burrito.

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I just love this place. Highly highly recommended it. Two thumbs up!! If you are ever in Montreal, please visit Vartan’s creperie. You will not disappointed.

J’adore ce restaurant. Je le recommend en priorité à ceux qui peuvent y aller. Si vous êtes jamais en Montréal, allez visitez la crêperie à Vartan. Vous ne le regretterez pas!

The French translation credit goes to my eleven year old honey booboo.  🙂 La translation française est de mon enfant de onze ans.

This experience took place at

Cette expérience c’est passée à

La Crepe 2Go
2150 Rue de Bleury
Montréal, Québec
H3A 2K3

La Crêpe 2Go

2150 Rue de Bleiry

Montréal, Québec

Yum Yum Noodle Bar in Kingston, NY – Surprisingly Slow Service

On my way up to Montreal, Canada, I stopped over at Kingston, NY for dinner. Yum Yum Noodle Bar did not show up when I googled Kingston but it was the only place bubbling with activities at 5:30pm on a Friday afternoon. It is an Asian Fusion type of place with a small college town vibe. The restaurant was filled with diners of all ages. I had high hopes for #noodles!

I apologize for all the red tinted photos below. We sat in a small alcove that is painted deep red with minimal lighting above the table. So please use your imagination.

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Fried Vegetarian Dumplings: Although we went at 5:30pm, the food took around 30-45 minutes to come because the kitchen had only one cook. To compensate for the long wait, this dish was on the house. It was too greasy though.

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Steamed pork buns & pickles: This was good! Two small open-faced buns with tender and well-seasoned pork that fall part easily. Tasted a bit authentically Asian.

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Bibimbap -Korean rice dish: I went for my usual when it comes to Korean. Yum Yum Noodle Bar, although appears to be Asian Fusion, it is really more Korean than Japanese, Chinese, or Thai. I decided to stick to the cuisine the restaurant leans towards to ensure best quality of the food. Plus the waitress told me so. The verdict? It was fine. Still bastardized but fine. My added protein of beef was grilled well. Not as good as what bulgogi would have been for this dish but good enough. This dish was especially tasty after the long wait and the suffering.

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This is the Make Your Own Noodle Bowl: we picked udon as the noodle, chicken broth as the soup base, and pork as the protein. Here is their explanation of the noodle options.

Ramen: Chinese style egg noodle
Rice: gluten-free rice flour noodle
Soba: buckwheat noodle (gluten)
Udon: thick wheat noodle

The pork was tender and delicious like the pork in the buns. But the combo left a lot to be desired. Instead of having the umami from a stewed broth with noodles like one would get from most street vendors in Asia, this bowl tasted like a combo of well-made components but lacked serious harmony with each other. The pork stood out. The udon was blend and too soft. The soup was ok. The nori was ok. But once you try to taste one ingredient with the other, you scream “Blah.” This is a perfect example of a bastardized version of Asian noodles. But in Kingston, I guess it is hip.

One interesting note, the Thai Ice Tea we ordered, although good in a weird way, we believe it was made with soy and not milk!!! It was gritty. Wish we had known. Sometimes too much of a good thing is just too much.

FYI – they have got a food truck for catering. Now, that is an idea.

This experience took place at

Yum Yum Noodle Bar
275 fair st • kingston, ny • 845.338.1400