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us
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usic
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usical
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usical f
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usical flo
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usical flour
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usical flouris
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usical flourish)
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(Light instrumental music)
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Mena:
Au mon dieu, Montréal.
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Tres, tres belle.
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Or as we say
in English, gorgeous.
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From the Old Port
to the Plateau,
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Canada's more European
French-speaking city
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has an unmatched aesthetic
and cultural flare.
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Originally settled by
the Haudenosaunee,
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the Island of Montréal
was colonized by the French
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nearly 400 years ago,
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two full centuries before Canada
even became a country.
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Around here,
that's infinity.
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And it's led to deeply held
traditions in architecture,
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religion, hockey,
music, language, and food.
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Montreal's got a reputation
for its French-inspired cooking,
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which in the past,
usually meant meat and butter.
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But there's a new gen
of chefs and restaurateurs
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taking big culinary risks
by making vegan versions
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of all that Quebecois
cuisine incroyable.
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And there's
maple syrup everywhere.
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Sure, the chefs know there's
a chance it'll rattle
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traditionalists,
but they're pushing forward,
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challenging centuries
of old-school cuisine
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and making it taste tres bien.
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Montréal, it's fascinating,
delish, magnifique!
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♪
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I'm Mena Massoud.
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I'm travelling across the world
and eating my way through
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some of the coolest cities to
show you how beautiful meals,
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talented chefs,
and restaurateurs
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are making plant-based living
delicious and attainable.
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So join me as I show you
how the world...
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is evolving vegan.
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♪
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(Dynamic synth music)
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Old Montreal,
a centuries-old riverside hood
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paved with cobblestones,
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bursting with
French architecture.
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It's drenched in
history and gravy.
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♪
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Cookbook author and food
personality Caroline Huard,
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aka Loounie, is set to introduce
me to the local vegan scene,
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and what more iconic way
to explore the city
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than a full-up poutine crawl?
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And look, like many Canadians,
I took French in grade school,
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but my accent's
a work in progress.
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And I'm about to learn that
in Montréal, pronunciation,
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like everything else,
must be done just right.
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We don't want you
to say like "poo-teen."
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Right, poo-teen, yeah.
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"Pou-tin."
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Pou-tin?
Am I saying it right?
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Pou-tin?
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Pou-tin.
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Pou-tin.
It is pou-tin.
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Pou-tin.
Pou-tin.
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Pou-tin.
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Yes, right.
We're off to a great start.
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I'll get it by
the end of this crawl.
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So we're on the hunt
for the best vegan
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00:02:53,540 --> 00:02:56,075
plant-based poutine
here in Quebec.
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Yes.
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Mena:
But poutine,
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it's usually, like,
piping hot French fries...
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Loounie:
Yes.
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00:03:01,247 --> 00:03:02,482
Mena: ...with cheese curds
traditionally.
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00:03:02,582 --> 00:03:03,783
Loounie:
Yes, that's it.
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And you pour hot gravy on top
and it melts that cheese
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and there's deliciousness
in there.
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The first poutine we're gonna
try is under construction
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at the Montréal
vegan staple, LOV,
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led by executive chef
Christian Ventura.
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Where did poutine come from?
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Well, there are many stories,
but there were, like,
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very, like, casual,
like, fries shacks.
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Those people would serve
their fries with gravy
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and it was very popular
in the region of Quebec
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where they make cheese curds,
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which we called
fromage squick squick.
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Have you ever heard of that?
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Fromage squick squick.
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Yes, because it's--
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I have not heard of that.
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00:03:41,120 --> 00:03:42,422
Loounie:
Yeah?
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00:03:42,522 --> 00:03:44,424
It refers to the sounds that
I makes when you're chewing it.
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Like, squick squick.
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Mena:
Squick squick.
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Definitely using sound effects
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to describe all foods
starting now.
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People from Quebec are
very protective of poutine
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and there are even people who
are very, like, hardcore fan of
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traditional poutine
would probably be like,
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"Oh, my god,
that is not poutine."
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00:04:01,741 --> 00:04:02,875
Right.
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00:04:02,976 --> 00:04:04,377
When you change a few
ingredients, but I think--
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00:04:04,477 --> 00:04:08,381
personally I like to
have fun in the kitchen.
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Mena:
In the LOV kitchen,
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Chef Christian's been cooking up
a possibly sacrilegious,
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but delicious turn
on the classic.
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Hey guys, Hi! are you?
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This is our take on the poutine.
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I don't say it properly either.
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(French accent)
Poutine.
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Poutine.
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Yes.
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I'm Mexican,
so I got a Mexican accent.
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Mena:
I love it.
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So you have the French fries and
then you have a kimchi sauce
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made with almond butter and then
you also have kimchi on top.
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So this for me is really
Montréal because we have like
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a Korean-inspired version
of poutine
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which is served by
a Mexican chef.
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So we got an amalgamation
of things here.
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That's amazing.
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Yeah, and the Montréal
food scene is very diverse.
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That is a good
incarnation of that.
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00:04:52,458 --> 00:04:53,359
Well I hope you guys enjoy.
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Thank you.
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Will do.
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All right,
I'm excited to dig in.
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So this is our first
poutine of the crawl.
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Get in here, look at that.
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That is going to
be a loaded bite.
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I'm sorry, I've got to say, you
can't look good eating poutine
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because it's just-- how do I
even put this in my mouth,
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what angle do I go in at,
do you know what I mean?
135
00:05:13,246 --> 00:05:14,314
Yeah, I think that's
part of the fun.
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Like, you shouldn't
care about that.
137
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Right, exactly.
138
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So I'm just going
to go for it...
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(Chuckles)
140
00:05:20,787 --> 00:05:22,822
Mm-hmm.
You're a pro.
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00:05:22,922 --> 00:05:24,357
Mena:
That's technique.
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00:05:24,457 --> 00:05:26,025
You go from under
and then above.
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Remember that.
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It works the muscles too
so you're burning calories
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while you're eating.
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I got to say,
the fries are perfect.
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Like, the umami flavour is,
like, very present.
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And also a little sweet
because of the almond butter...
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Yep, yeah.
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00:05:40,239 --> 00:05:41,140
...there, right?
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Yep.
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Mena:
After crushing
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00:05:43,409 --> 00:05:45,144
our first plate of poutine,
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we're off to the
Quartier des Spectacle.
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The cultural heart of the city,
it's packed with people
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living their day-to-days
in public spaces, esplanades
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and promenades and,
of course, restaurants,
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including Lola Rosa, one of the
best vegan spots in the city,
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where we grab take-out
for an urban picnic.
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Yes...
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second poutine of
the day-- poutine.
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Oh-ho-ho-ho,
look at that.
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Caroline:
Wow, this sauce is based.
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Actually it's mushroom,
and red wine, and black beans.
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So I would say if the other one
was kind of like Korean style,
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this one maybe like,
more French style.
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Mena:
And whole button mushrooms.
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Caroline:
Yes, the mushroom
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are supposed to be chewy,
kind of like the fromage.
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Ah, like
the fromage squick squick
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That's it.
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Mena:
What's the yellow sauce
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on there?
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Caroline:
Yes, it's kind of like
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a sunflower queso.
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It's kind of like
a cheese sauce.
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All right,
well should we dig in?
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With the squick
squick mushrooms.
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With the
squick squick mushrooms.
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It's definitely squeaky.
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Mmm.
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The gravy is very rich
so it's very comforting.
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It gives you that, kind of,
warm, earthy flavour
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and the mushrooms
are squeaking...
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They're squeaking.
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...for sure, in my mouth.
187
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So what do you think
a traditionalist would say
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about this creation?
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00:07:05,491 --> 00:07:06,426
Is this a poutine?
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00:07:06,526 --> 00:07:08,394
They would say,
"C'est pas la poutine."
191
00:07:08,494 --> 00:07:09,595
C'est pas what?
192
00:07:09,695 --> 00:07:11,063
Which means,
"That's not poutine."
193
00:07:11,164 --> 00:07:12,165
C'est pas what?
194
00:07:12,265 --> 00:07:13,566
C'est pas la poutine.
195
00:07:13,666 --> 00:07:14,634
C'est pas la poutine!
196
00:07:14,734 --> 00:07:15,735
C'est pas la poutine.
197
00:07:15,835 --> 00:07:17,003
C'est pas la poutine!
198
00:07:17,103 --> 00:07:18,004
Caroline:
Yeah.
199
00:07:18,104 --> 00:07:19,172
Mena:
But this is getting closer.
200
00:07:19,272 --> 00:07:21,307
We've got, now,
the traditional gravy in here,
201
00:07:21,407 --> 00:07:23,543
we've still got
the awesome fries.
202
00:07:23,643 --> 00:07:24,977
It's not traditional,
203
00:07:25,077 --> 00:07:28,014
but that's a very hearty,
very amazing dish.
204
00:07:28,114 --> 00:07:30,383
But I want
the traditional poutine.
205
00:07:30,483 --> 00:07:31,584
We'll get there.
206
00:07:31,684 --> 00:07:33,386
How do you say,
"Where is it" in French?
207
00:07:33,486 --> 00:07:34,720
Ou-est que c'est?
208
00:07:34,821 --> 00:07:37,623
Ou-est que c'est?
Ou-est que c'est?
209
00:07:37,723 --> 00:07:38,624
Where is it?
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00:07:38,724 --> 00:07:39,692
Caroline:
I'm taking you there.
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00:07:39,792 --> 00:07:41,761
Calm down.
I'm taking you there.
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00:07:41,861 --> 00:07:44,197
Mena: Out of the
Quartier des Spectacle
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00:07:44,297 --> 00:07:45,865
and off to the Plateau,
214
00:07:45,965 --> 00:07:49,402
where there's a spot with a rep
for full-on traditional poutine.
215
00:07:49,502 --> 00:07:51,904
So I'm hoping
our final resto, Maynard,
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00:07:52,004 --> 00:07:54,173
has what I've been longing for.
217
00:07:54,273 --> 00:07:55,441
Both:
Whoa!
218
00:07:55,541 --> 00:07:56,776
Mena:
Look at this.
219
00:07:56,876 --> 00:07:59,445
Now this looks like
authentic poutine.
220
00:07:59,545 --> 00:08:02,849
Yes, yeah, and you're getting
there with the pronunciation.
221
00:08:02,949 --> 00:08:04,050
Thank you.
222
00:08:04,150 --> 00:08:06,452
The cheese curds
look like actual cheese curds.
223
00:08:06,552 --> 00:08:09,388
Not only does it look like it,
but it really smells like it.
224
00:08:09,489 --> 00:08:11,457
Even the cheese, yeah...
225
00:08:11,557 --> 00:08:13,125
oh my god, yeah,
and the fries and everything,
226
00:08:13,226 --> 00:08:15,127
this smells like poutine.
227
00:08:15,228 --> 00:08:16,295
You're getting excited,
I can tell.
228
00:08:16,395 --> 00:08:17,296
Yes.
229
00:08:17,396 --> 00:08:18,598
Mena:
Chef Brodie opened up
230
00:08:18,698 --> 00:08:20,299
his restaurant
as a love-letter
231
00:08:20,399 --> 00:08:22,935
to his favourite road-side
chip trucks near his hometown,
232
00:08:23,035 --> 00:08:24,637
Maynard, Ontario.
233
00:08:24,737 --> 00:08:26,239
Oh, hey, chef.
234
00:08:26,339 --> 00:08:30,009
Thank you so much
for preparing this poutine.
235
00:08:30,109 --> 00:08:31,444
Tell me about this.
236
00:08:31,544 --> 00:08:35,481
We've been hunting for the most
traditional vegan poutine,
237
00:08:35,581 --> 00:08:38,217
but what makes
a poutine a poutine
238
00:08:38,317 --> 00:08:39,719
are the classic cheese curds.
239
00:08:39,819 --> 00:08:43,189
What is this, 'cause obviously
these aren't real cheese curds,
240
00:08:43,289 --> 00:08:45,191
but they look exactly like them.
241
00:08:45,291 --> 00:08:48,995
They are made with soy
and tapioca starch
242
00:08:49,095 --> 00:08:50,863
as well as all the things
that'll give it
243
00:08:50,963 --> 00:08:53,900
all the same taste
and almost the same texture.
244
00:08:54,000 --> 00:08:54,901
Does it do the squick squick?
245
00:08:55,001 --> 00:08:56,102
It doesn't do the squeak.
246
00:08:56,202 --> 00:08:58,404
That's the only thing
247
00:08:58,504 --> 00:09:01,507
that is impossible to do without
using actual milk proteins.
248
00:09:01,607 --> 00:09:03,943
Other than that,
it tastes identical.
249
00:09:04,043 --> 00:09:05,111
Well I'm going to try it now.
250
00:09:05,211 --> 00:09:06,312
Just the...
251
00:09:06,412 --> 00:09:07,780
Oh, my god.
252
00:09:07,880 --> 00:09:08,781
Wow.
253
00:09:08,881 --> 00:09:10,016
Yeah, it's freaky.
254
00:09:10,116 --> 00:09:13,619
Wow, that tastes exactly
like fromage squick squick
255
00:09:13,719 --> 00:09:16,956
Enough squeaking around.
Let's dig in.
256
00:09:17,056 --> 00:09:18,824
So you need
a perfect bite, like.
257
00:09:18,925 --> 00:09:19,825
Yeah, I know.
258
00:09:19,926 --> 00:09:20,826
One of everything.
259
00:09:20,927 --> 00:09:21,827
Exactly, yeah.
260
00:09:21,928 --> 00:09:22,862
Brodie:
And the green onions
261
00:09:22,962 --> 00:09:24,030
'cause you need to
eat your vegetables.
262
00:09:24,130 --> 00:09:25,031
That's why they're in there.
263
00:09:25,131 --> 00:09:26,032
That's why they're there.
264
00:09:26,132 --> 00:09:27,099
Caroline:
Oh, my god.
265
00:09:27,199 --> 00:09:29,635
♪
266
00:09:29,735 --> 00:09:31,704
So that is poutine.
267
00:09:31,804 --> 00:09:33,172
(Chuckles)
268
00:09:33,272 --> 00:09:34,874
Yep.
269
00:09:34,974 --> 00:09:36,475
♪
270
00:09:36,576 --> 00:09:37,810
That's what I grew up with
right there.
271
00:09:37,910 --> 00:09:39,178
Yeah, perfect marriage.
272
00:09:39,278 --> 00:09:40,313
Mena:
Right?
273
00:09:40,413 --> 00:09:42,048
The cheese curd
is blowing my mind.
274
00:09:42,148 --> 00:09:43,249
I think this is--
275
00:09:43,349 --> 00:09:44,550
this is definitely
the first time
276
00:09:44,650 --> 00:09:46,953
that I've eaten
a vegan cheese curd.
277
00:09:47,053 --> 00:09:48,621
You can't really
tell the difference.
278
00:09:48,721 --> 00:09:49,922
You really, really can't.
279
00:09:50,022 --> 00:09:51,424
Honestly it's amazing.
280
00:09:51,524 --> 00:09:55,595
This is fantastic and the fries
are, you know, perfectly cooked,
281
00:09:55,695 --> 00:09:59,699
but you can tell they're also
freshly cut, freshly made.
282
00:09:59,799 --> 00:10:02,835
We use a specific variety
of russet potato
283
00:10:02,935 --> 00:10:04,103
and I can't change it.
284
00:10:04,203 --> 00:10:06,038
If I can't get the fries,
I don't even make them.
285
00:10:06,138 --> 00:10:07,873
I mean, no one else
is going out of their way
286
00:10:07,974 --> 00:10:09,442
to get that cheese curd
like that.
287
00:10:09,542 --> 00:10:11,978
And why'd you open up
a plant-based restaurant?
288
00:10:12,078 --> 00:10:16,082
'Cause I have been mostly
plant-based for 15+ years
289
00:10:16,182 --> 00:10:19,652
and when I was going to open
this place up, it was basically
290
00:10:19,752 --> 00:10:24,190
a response to me wanting to have
somewhere to eat after work
291
00:10:24,290 --> 00:10:28,995
and there not being a good,
delicious vegan option
292
00:10:29,095 --> 00:10:30,696
besides a few fast-food
veggie burgers.
293
00:10:30,796 --> 00:10:33,532
I gotta say,
this is definitely spot on
294
00:10:33,633 --> 00:10:36,369
and it's the best poutine
I've had
295
00:10:36,469 --> 00:10:38,571
since I've went plant-based,
I gotta say.
296
00:10:38,671 --> 00:10:40,373
All right, well, Loounie,
I want to thank you
297
00:10:40,473 --> 00:10:43,609
for taking me
on this amazing poutine crawl.
298
00:10:43,709 --> 00:10:46,145
And chef,
I think we found
299
00:10:46,245 --> 00:10:49,081
the traditional
poutine right here.
300
00:10:49,181 --> 00:10:50,750
This is what I was looking for.
301
00:10:53,486 --> 00:10:55,488
(Laughter)
302
00:10:55,588 --> 00:10:58,524
"How do you say
'bon appetit' in French?"
303
00:10:58,624 --> 00:10:59,825
That's funny.
304
00:10:59,925 --> 00:11:02,061
Director:
Okay, cutting.
305
00:11:02,161 --> 00:11:06,365
Mena: All right,
bon appetit in French.
306
00:11:06,465 --> 00:11:13,139
♪
307
00:11:13,239 --> 00:11:16,008
To get a sense
of a city's food scene,
308
00:11:16,108 --> 00:11:19,045
I love visiting the local market
to see what's cooking,
309
00:11:19,145 --> 00:11:22,248
and Montréal is home to one of
the most beautiful markets
310
00:11:22,348 --> 00:11:25,518
in North America,
Le Marché Jean-Talon.
311
00:11:25,618 --> 00:11:29,088
Over 90 years old,
it's home to hundreds of vendors
312
00:11:29,188 --> 00:11:31,390
and a wild diversity
of flavours.
313
00:11:31,490 --> 00:11:33,659
It's a great place
to practice my French
314
00:11:33,759 --> 00:11:36,228
and pick up some
ultra-fresh produce.
315
00:11:36,328 --> 00:11:37,930
Bonjour.
316
00:11:38,030 --> 00:11:41,067
(Speaking French)
317
00:11:41,167 --> 00:11:42,301
Wait.
318
00:11:42,401 --> 00:11:45,404
One recent addition,
Bouffe Moi!,
319
00:11:45,504 --> 00:11:48,441
was created by the delightful
Levasseur sisters.
320
00:11:48,541 --> 00:11:50,710
Oh-ho, Julie, Rose?
321
00:11:50,810 --> 00:11:51,711
Yes.
322
00:11:51,811 --> 00:11:52,712
Yes.
323
00:11:52,812 --> 00:11:53,713
Julie, Rose.
324
00:11:53,813 --> 00:11:54,714
All right,
Julie and Rose.
325
00:11:54,814 --> 00:11:55,715
Mena.
Nice to meet you.
326
00:11:55,815 --> 00:11:56,749
Mena, so nice to meet you.
327
00:11:56,849 --> 00:11:57,750
Nice to meet you.
328
00:11:57,850 --> 00:11:58,751
Mena.
Very nice to meet you.
329
00:11:58,851 --> 00:12:00,553
So we are here at Bouffe Moi!
330
00:12:00,653 --> 00:12:01,554
Yes.
331
00:12:01,654 --> 00:12:02,555
What does that mean?
332
00:12:02,655 --> 00:12:03,823
It means "eat me."
333
00:12:03,923 --> 00:12:06,092
It means "eat me," okay.
334
00:12:06,192 --> 00:12:09,195
And "bouffe" in Québecois,
in French, is "food."
335
00:12:09,295 --> 00:12:12,998
So it's like
a funny way to say "eat me."
336
00:12:13,099 --> 00:12:14,834
Well, I want to eat
a corn dog.
337
00:12:14,934 --> 00:12:16,068
Of course you want!
338
00:12:16,168 --> 00:12:17,269
You're at the right place.
339
00:12:17,369 --> 00:12:18,604
So can I come back
over there and--
340
00:12:18,704 --> 00:12:19,605
Absolutely.
341
00:12:19,705 --> 00:12:20,740
Yeah?
All right!
342
00:12:20,840 --> 00:12:21,841
Follow us.
343
00:12:21,941 --> 00:12:23,008
Wow, this is a cool space.
344
00:12:23,109 --> 00:12:24,243
Thank you so much.
345
00:12:24,343 --> 00:12:25,377
This is very, very cool.
346
00:12:25,478 --> 00:12:26,412
Welcome home.
347
00:12:26,512 --> 00:12:27,680
Oh, thank you very much.
348
00:12:27,780 --> 00:12:29,081
When you were
growing up here,
349
00:12:29,181 --> 00:12:31,117
did you ever see
any other vegan,
350
00:12:31,217 --> 00:12:32,818
fully vegan places here?
351
00:12:32,918 --> 00:12:34,186
Are you the first?
352
00:12:34,286 --> 00:12:37,990
We are the first one at the
Jean-Talon Market, absolutely.
353
00:12:38,090 --> 00:12:39,759
Yeah, for us,
the Jean-Talon Market
354
00:12:39,859 --> 00:12:43,395
is a very important
place in our family.
355
00:12:43,496 --> 00:12:47,133
Back in the day, we were always
here doing our groceries
356
00:12:47,233 --> 00:12:48,701
on Sundays together...
357
00:12:48,801 --> 00:12:49,802
Yes.
358
00:12:49,902 --> 00:12:51,237
...talking about food.
359
00:12:51,337 --> 00:12:53,873
And when we create this idea,
this project, this business,
360
00:12:53,973 --> 00:12:55,674
we wanted to be at
the Jean-Talon Market.
361
00:12:55,775 --> 00:12:59,745
For us, when we were kids,
we were four sisters,
362
00:12:59,845 --> 00:13:01,547
and at home we were
eating corn dogs sometimes,
363
00:13:01,647 --> 00:13:03,382
and it's--
it's like emotional.
364
00:13:03,482 --> 00:13:04,383
Yeah, yeah.
365
00:13:04,483 --> 00:13:05,851
And it's just so fun.
366
00:13:05,951 --> 00:13:08,621
If you're happy, then
it's good for your health.
367
00:13:08,721 --> 00:13:11,190
Mena:
The Levasseur sisters
368
00:13:11,290 --> 00:13:12,691
conceived of Bouffe-Moi
369
00:13:12,792 --> 00:13:15,628
as a modern spin on something
called a casse-croûte.
370
00:13:15,728 --> 00:13:17,429
What is that?
I keep hearing that.
371
00:13:17,530 --> 00:13:22,935
A casse-croûte, it's like
fancy fast-food shack.
372
00:13:23,035 --> 00:13:23,936
Okay.
373
00:13:24,036 --> 00:13:24,937
Something like that.
374
00:13:25,037 --> 00:13:26,005
Okay.
375
00:13:26,105 --> 00:13:28,974
It's like a trendy,
fancy, high quality--
376
00:13:29,074 --> 00:13:32,711
Like, you can have high quality
burgers or hotdogs or corn dogs.
377
00:13:32,812 --> 00:13:33,712
Yeah, yeah, yeah.
378
00:13:33,813 --> 00:13:34,880
Okay, so this is
a cool casse-croûte?
379
00:13:34,980 --> 00:13:35,881
It is.
380
00:13:35,981 --> 00:13:37,216
It is a very cool
casse-croûte.
381
00:13:37,316 --> 00:13:38,784
It is a very cool
casse-croûte!
382
00:13:38,884 --> 00:13:40,786
And also, I think
a casse-croûte is--
383
00:13:40,886 --> 00:13:43,622
There's something very,
like, comforting about it.
384
00:13:43,722 --> 00:13:47,159
It's like a lot of
comfort food that we serve,
385
00:13:47,259 --> 00:13:50,596
and also a bit
nostalgic food, cozy.
386
00:13:50,696 --> 00:13:51,964
Yeah, yeah, yeah.
387
00:13:52,064 --> 00:13:54,767
So, they're vegan hotdogs
and that's what you start with.
388
00:13:54,867 --> 00:13:55,901
What's the base?
389
00:13:56,001 --> 00:13:59,872
It is a tofu-based sausage.
It's super good.
390
00:13:59,972 --> 00:14:03,542
It's the same as the classic
hotdogs that's everyone loves.
391
00:14:03,642 --> 00:14:04,543
Mena:
Yeah, I'm sure no one
392
00:14:04,643 --> 00:14:05,544
can tell the difference.
393
00:14:05,644 --> 00:14:06,712
Okay, all right,
well, let's make one.
394
00:14:06,812 --> 00:14:07,713
Let's make two!
Let's make five!
395
00:14:07,813 --> 00:14:10,282
Okay, we can make
2,000 if you want!
396
00:14:10,382 --> 00:14:11,684
Show me first.
397
00:14:11,784 --> 00:14:12,885
So, I'll you how to do it.
398
00:14:12,985 --> 00:14:13,886
Yes, show me first.
399
00:14:13,986 --> 00:14:15,087
Because there's a technique.
400
00:14:15,187 --> 00:14:17,690
I'm sure there is.
There is a Bouffe-Moi technique!
401
00:14:17,790 --> 00:14:19,758
So first,
you take the sausage.
402
00:14:19,859 --> 00:14:20,860
Yes, yes.
403
00:14:20,960 --> 00:14:22,161
Then you dip.
404
00:14:22,261 --> 00:14:24,797
Mena:
Wow, it actually absorbs a lot!
405
00:14:24,897 --> 00:14:26,632
Yes, and up.
406
00:14:26,732 --> 00:14:27,766
Okay, and straight in.
407
00:14:27,867 --> 00:14:29,001
Straight in the oil.
408
00:14:29,101 --> 00:14:30,236
Oh, there's a cute
little clip.
409
00:14:30,336 --> 00:14:31,237
Yeah, yeah.
410
00:14:31,337 --> 00:14:33,672
Oh, wow!
That's so cute.
411
00:14:33,772 --> 00:14:35,441
So that's it.
Quite simple.
412
00:14:35,541 --> 00:14:36,976
That's it?
Okay, I'm going to try.
413
00:14:37,076 --> 00:14:38,110
So in?
414
00:14:38,210 --> 00:14:40,813
And it's very important
that all the sausage
415
00:14:40,913 --> 00:14:42,081
is covered with the batter.
416
00:14:42,181 --> 00:14:43,515
Yes.
Is that too much?
417
00:14:43,616 --> 00:14:44,583
Yeah, that's perfect.
418
00:14:44,683 --> 00:14:45,651
It's never too much.
419
00:14:45,751 --> 00:14:47,386
It's never too much.
Okay, and in we go.
420
00:14:47,486 --> 00:14:49,822
And you just...
421
00:14:49,922 --> 00:14:51,924
Oh, wow,
this is the hardest part.
422
00:14:52,024 --> 00:14:53,158
Okay, there we go.
423
00:14:53,259 --> 00:14:54,760
That's it.
That's it!
424
00:14:54,860 --> 00:14:56,061
Mena:
How long do they fry for?
425
00:14:56,161 --> 00:14:57,496
Oh, you turn on
that little timer?
426
00:14:57,596 --> 00:14:58,664
Yeah, yeah, exactly.
427
00:14:58,764 --> 00:14:59,665
Very cute.
428
00:14:59,765 --> 00:15:01,166
Okay, so I don't know
if you can tell--
429
00:15:01,267 --> 00:15:05,671
You don't want to tell me
the secret sister sauce yet?
430
00:15:05,771 --> 00:15:07,506
Well, I kind of
want to tell you.
431
00:15:07,606 --> 00:15:08,707
Oh, please tell me.
432
00:15:08,807 --> 00:15:09,942
Okay, Rose.
433
00:15:10,042 --> 00:15:13,445
So what makes our corn dogs
different is that we put
434
00:15:13,545 --> 00:15:15,915
a touch of maple syrup
in the batter.
435
00:15:16,015 --> 00:15:18,651
So it's slightly sweet.
436
00:15:18,751 --> 00:15:21,820
It is very French of you to
put maple syrup in there, yes.
437
00:15:21,921 --> 00:15:23,022
It is.
438
00:15:23,122 --> 00:15:25,157
It's like a donut, really,
and that's what we like.
439
00:15:25,257 --> 00:15:27,459
It's really like--
In French, we say "gourmand."
440
00:15:27,559 --> 00:15:28,661
How would you say that?
441
00:15:28,761 --> 00:15:29,728
"Gourmet."
442
00:15:29,828 --> 00:15:31,163
"Gourmet" is like fancy.
443
00:15:31,263 --> 00:15:32,197
Yes, like posh.
444
00:15:32,298 --> 00:15:33,432
But "Gourmand" is like...
445
00:15:33,532 --> 00:15:36,802
It's like a big burger,
like...
446
00:15:36,902 --> 00:15:38,904
Oh, it's like
the opposite of gourmet?
447
00:15:39,004 --> 00:15:40,472
Okay, like dirty (Unclear).
448
00:15:40,572 --> 00:15:41,473
Yeah, dirty.
449
00:15:41,573 --> 00:15:42,541
Like dirty food?
450
00:15:42,641 --> 00:15:43,842
Yeah, we can say that!
451
00:15:43,943 --> 00:15:45,177
Gourmand, gourmand!
452
00:15:45,277 --> 00:15:47,446
After just a couple of minutes
in the fryer,
453
00:15:47,546 --> 00:15:50,749
our gourmand masterpiece
is ready for fixings.
454
00:15:50,849 --> 00:15:52,217
It is ready!
455
00:15:52,318 --> 00:15:53,585
Oh, ho-ho, look at this!
456
00:15:53,686 --> 00:15:58,557
Perfect colour, and then
with the homemade coleslaw.
457
00:15:58,657 --> 00:16:00,292
Oh, I'm gonna
Bouffe-moi that!
458
00:16:00,392 --> 00:16:01,660
You will!
459
00:16:01,760 --> 00:16:02,861
Bouffe-moi that coleslaw!
460
00:16:02,962 --> 00:16:04,129
You're going
to bouffe it, yes!
461
00:16:04,229 --> 00:16:05,531
Mena:
Wow!
462
00:16:05,631 --> 00:16:09,368
And then you get to decide
what you would like on it.
463
00:16:09,468 --> 00:16:12,104
Holy shamoley!
464
00:16:12,204 --> 00:16:13,639
Okay.
465
00:16:13,739 --> 00:16:15,107
No, no, no!
No, it was perfect.
466
00:16:15,207 --> 00:16:16,308
Mena:
Maybe this one
467
00:16:16,408 --> 00:16:17,409
I'll put some...
468
00:16:17,509 --> 00:16:19,211
Oh, wow.
Ooh!
469
00:16:19,311 --> 00:16:20,212
Mena:
Okay?
470
00:16:20,312 --> 00:16:21,213
Very creative.
471
00:16:21,313 --> 00:16:22,214
You are!
472
00:16:22,314 --> 00:16:23,215
Thank you very much.
Thank you.
473
00:16:23,315 --> 00:16:24,216
We like that.
474
00:16:24,316 --> 00:16:25,217
Mena:
I try.
475
00:16:25,317 --> 00:16:26,218
Voila.
476
00:16:26,318 --> 00:16:27,219
Voila!
477
00:16:27,319 --> 00:16:28,220
That's a French word.
478
00:16:28,320 --> 00:16:29,221
Voila.
It is!
479
00:16:29,321 --> 00:16:30,222
Mena:
Okay.
480
00:16:30,322 --> 00:16:32,291
♪
481
00:16:32,391 --> 00:16:35,327
Mmm.
Mmm!
482
00:16:35,427 --> 00:16:37,196
Yes!
483
00:16:37,296 --> 00:16:38,197
Yes?
484
00:16:38,297 --> 00:16:39,198
Oui!
485
00:16:39,298 --> 00:16:40,199
Rose:
Oui!
486
00:16:40,299 --> 00:16:41,600
Mena:
Oui.
487
00:16:41,700 --> 00:16:44,570
The batter, really-- like, very
corn forward, which is nice.
488
00:16:44,670 --> 00:16:45,704
Yeah.
489
00:16:45,804 --> 00:16:48,340
I remember growing up
and eating corn dogs.
490
00:16:48,440 --> 00:16:50,275
I just tasted,
like, bread really.
491
00:16:50,376 --> 00:16:52,611
This, you can really
taste the corn.
492
00:16:52,711 --> 00:16:54,880
It's comfort food magnifique,
493
00:16:54,980 --> 00:16:56,615
and I've got
to try another dog
494
00:16:56,715 --> 00:16:58,684
topped with their
homemade spicy mayo.
495
00:16:58,784 --> 00:16:59,818
Cheers!
496
00:16:59,918 --> 00:17:01,587
Cheers, and thank you
so much for being here.
497
00:17:01,687 --> 00:17:05,424
♪
498
00:17:05,524 --> 00:17:07,426
Yes!
499
00:17:07,526 --> 00:17:12,097
Honestly, it's so hearty.
It's so delicious.
500
00:17:12,197 --> 00:17:14,666
It almost kind of feels like
you're eating maybe, like,
501
00:17:14,767 --> 00:17:17,336
a corn cake with a hotdog.
502
00:17:17,436 --> 00:17:18,971
It's so, so good.
503
00:17:19,071 --> 00:17:21,373
And it's so warm and comforting.
504
00:17:21,473 --> 00:17:24,009
And you guys did
a beautiful job.
505
00:17:24,109 --> 00:17:25,177
Thank you.
506
00:17:25,277 --> 00:17:26,478
And at the same time,
it's simple.
507
00:17:26,578 --> 00:17:29,615
A part of our mission here
is just to make people happy
508
00:17:29,715 --> 00:17:30,949
with something simple.
509
00:17:31,050 --> 00:17:31,950
Yes.
510
00:17:32,051 --> 00:17:33,886
Like, life is already
so complicated.
511
00:17:33,986 --> 00:17:37,790
And here you come.
512
00:17:37,890 --> 00:17:39,892
You have lemonade, beers,
corn dogs, that's it.
513
00:17:39,992 --> 00:17:41,193
That's it!
Gourmand!
514
00:17:41,293 --> 00:17:42,361
Yeah, that's us!
515
00:17:42,461 --> 00:17:44,063
This is the gourmand
that you want!
516
00:17:44,163 --> 00:17:45,230
It is.
Yeah.
517
00:17:45,330 --> 00:17:46,465
I understand.
518
00:17:46,565 --> 00:17:48,267
Now for my last test
I'm going to...
519
00:17:48,367 --> 00:17:49,835
(Laughing)
520
00:17:49,935 --> 00:17:50,936
Wow!
521
00:17:51,036 --> 00:17:52,204
This is very gourmand.
522
00:17:52,304 --> 00:17:53,672
This is very gourmand, Rose.
523
00:17:53,772 --> 00:17:56,875
Bouffe-moi!
Bouffe-moi!
524
00:17:56,975 --> 00:18:01,547
♪
525
00:18:01,647 --> 00:18:04,516
(Acoustic guitar instrumental)
526
00:18:04,616 --> 00:18:06,652
♪
527
00:18:06,752 --> 00:18:09,154
A couple of hours
northwest of Montréal
528
00:18:09,254 --> 00:18:11,390
lies a stretch
of maple-dense forest
529
00:18:11,490 --> 00:18:13,125
in the Laurentian Mountains,
530
00:18:13,225 --> 00:18:16,028
the headwaters of Canada's
sweetest export.
531
00:18:16,128 --> 00:18:18,097
These colourful tracks
of sugar maples
532
00:18:18,197 --> 00:18:22,067
provide nearly 3/4
of the world's maple syrup.
533
00:18:22,167 --> 00:18:25,637
The centuries-old custom
of tapping maple trees
534
00:18:25,737 --> 00:18:28,207
gave birth to another
Québecois tradition,
535
00:18:28,307 --> 00:18:30,742
the sugar shack,
cabins that serve up
536
00:18:30,843 --> 00:18:33,512
maple-covered everything
to hungry visitors.
537
00:18:33,612 --> 00:18:35,314
And today we're visiting
538
00:18:35,414 --> 00:18:40,419
a decidedly non-traditional
sugar shack run by Simon Goulet.
539
00:18:40,519 --> 00:18:41,954
Wow, this place
is amazing, Simon.
540
00:18:42,054 --> 00:18:42,955
Simon:
Thanks, thanks.
541
00:18:43,055 --> 00:18:44,690
So you actually live here?
542
00:18:44,790 --> 00:18:46,792
Yeah, yeah, yeah,
and I built that place too.
543
00:18:46,892 --> 00:18:47,793
You built this place?
544
00:18:47,893 --> 00:18:48,794
Yeah, yeah, yeah.
545
00:18:48,894 --> 00:18:49,795
Mena:
You built it?
546
00:18:49,895 --> 00:18:50,796
Simon:
Yeah, yeah.
547
00:18:50,896 --> 00:18:51,964
It's kind of
a hippie shack here.
548
00:18:52,064 --> 00:18:52,965
Mena:
So this flips
549
00:18:53,065 --> 00:18:53,966
into the restaurant?
550
00:18:54,066 --> 00:18:55,200
Yeah, it's kind of--
551
00:18:55,300 --> 00:18:57,035
You're going to have
to imagine it as a restaurant.
552
00:18:57,136 --> 00:18:59,371
Like, there's like tables
everywhere, usually,
553
00:18:59,471 --> 00:19:00,839
and the bed
on the second floor,
554
00:19:00,939 --> 00:19:02,407
but today it's more
like family style.
555
00:19:02,508 --> 00:19:04,877
Like, the furniture and
everything is not there
556
00:19:04,977 --> 00:19:06,078
when the restaurant's open.
557
00:19:06,178 --> 00:19:07,746
Right now,
as we're talking,
558
00:19:07,846 --> 00:19:10,382
like, I live here
with my two kids and my wife.
559
00:19:10,482 --> 00:19:11,783
Mena:
Wow, that's incredible.
560
00:19:11,884 --> 00:19:13,852
So this is your Cabane a Tuque?
561
00:19:13,952 --> 00:19:14,853
Simon:
Yeah.
562
00:19:14,953 --> 00:19:15,921
Yeah, yeah, yeah.
563
00:19:16,021 --> 00:19:17,789
Like a cabane sucre,
like a sugar shack.
564
00:19:17,890 --> 00:19:18,891
Yeah, a cabane sucre?
565
00:19:18,991 --> 00:19:20,058
This is a cabane tuque.
566
00:19:20,159 --> 00:19:22,494
Actually, it's such a tradition
in the spring,
567
00:19:22,594 --> 00:19:25,464
when the maple sap
get out of the maple tree,
568
00:19:25,564 --> 00:19:28,567
then we make maple syrup
and we have a feast.
569
00:19:28,667 --> 00:19:31,637
But the sugar shack feast,
it's all about meat.
570
00:19:31,737 --> 00:19:34,573
I don't eat meat,
so I decided to make like--
571
00:19:34,673 --> 00:19:36,775
It was really a big thing
because a lot of people was,
572
00:19:36,875 --> 00:19:38,944
like, offended, because like,
"No, no, it's all about meat."
573
00:19:39,044 --> 00:19:40,279
But mine's all vegan,
574
00:19:40,379 --> 00:19:42,281
and the first day I opened,
it was kind of sold out,
575
00:19:42,381 --> 00:19:43,448
because there was
a demand to it.
576
00:19:43,549 --> 00:19:44,550
♪
577
00:19:44,650 --> 00:19:46,618
Mena:
Simon's cooking has its roots
578
00:19:46,718 --> 00:19:48,420
right outside his front door,
579
00:19:48,520 --> 00:19:51,423
where he forages,
farms and taps trees.
580
00:19:51,523 --> 00:19:54,326
Everything he does
is done with ecology in mind.
581
00:19:54,426 --> 00:19:58,430
For him, being vegan's really
about minimizing his footprint
582
00:19:58,530 --> 00:20:00,032
and preserving the planet.
583
00:20:00,132 --> 00:20:02,201
Simon:
My restaurant also is local.
584
00:20:02,301 --> 00:20:04,136
Like, we talk about
the vegan thing,
585
00:20:04,236 --> 00:20:05,404
but, like,
what I'm really proud,
586
00:20:05,504 --> 00:20:07,472
it's all the ingredient that
we're going to use today,
587
00:20:07,573 --> 00:20:09,575
except the millet
and the salt,
588
00:20:09,675 --> 00:20:11,009
it's all stuff that I grow.
589
00:20:11,109 --> 00:20:13,245
It's been like 15 years that
I didn't go to a grocery store.
590
00:20:13,345 --> 00:20:15,480
'Cause I do
all my stuff myself.
591
00:20:15,581 --> 00:20:18,217
You haven't been to
a grocery store in 15 years?
592
00:20:18,317 --> 00:20:19,318
(Chuckling)
593
00:20:19,418 --> 00:20:20,452
Man, that's incredible.
594
00:20:20,552 --> 00:20:22,154
Wait, I go some time
for chips.
595
00:20:22,254 --> 00:20:24,289
Okay, that's okay, we'll
make an exception for chips.
596
00:20:24,389 --> 00:20:26,158
Well, all this talk
is getting me hungry,
597
00:20:26,258 --> 00:20:27,159
so we're going to--
598
00:20:27,259 --> 00:20:28,327
I'm going to help you
cook today.
599
00:20:28,427 --> 00:20:29,361
Okay.
600
00:20:29,461 --> 00:20:30,529
And we're going to
kind of recreate
601
00:20:30,629 --> 00:20:33,031
what a sugar shack meal
would be.
602
00:20:33,131 --> 00:20:34,199
Vegan, of course.
603
00:20:34,299 --> 00:20:35,567
So, what are we going
to make?
604
00:20:35,667 --> 00:20:36,768
Simon:
Your vegan tourtière.
605
00:20:36,868 --> 00:20:38,870
A millet, vegan pie.
606
00:20:38,971 --> 00:20:40,539
All right, well,
I'm going to help you out, man,
607
00:20:40,639 --> 00:20:44,176
so you tell me what you need
to do and we'll get cooking.
608
00:20:44,276 --> 00:20:46,678
♪
609
00:20:46,778 --> 00:20:51,149
So, this is stuff that you
forage and dehydrate, or...
610
00:20:51,250 --> 00:20:53,385
All the ingredient here, yeah,
it's all stuff that I made.
611
00:20:53,485 --> 00:20:55,754
Like,
the dehydrated peppers,
612
00:20:55,854 --> 00:20:59,358
the tomato,
mushroom, zucchini.
613
00:20:59,458 --> 00:21:01,793
But the flour,
it's a friend that grows,
614
00:21:01,893 --> 00:21:03,095
like, they have a farm.
615
00:21:03,195 --> 00:21:05,764
The sunflower oil,
it's all friend.
616
00:21:05,864 --> 00:21:07,699
Like, it's all--
'cause I cannot grow.
617
00:21:07,799 --> 00:21:08,767
You can't
make everything, yeah.
618
00:21:08,867 --> 00:21:10,202
Yeah, you need a community.
619
00:21:10,302 --> 00:21:11,970
Mena:
A community that's got him
620
00:21:12,070 --> 00:21:13,805
well-stocked
and ready to cook.
621
00:21:13,905 --> 00:21:15,574
Simon:
Pass me the onion.
622
00:21:15,674 --> 00:21:16,975
Mena:
Okay, onions first.
623
00:21:17,075 --> 00:21:18,043
Yeah, yeah, yeah.
624
00:21:18,143 --> 00:21:20,479
So, we just need
to get those onions in.
625
00:21:20,579 --> 00:21:21,780
Mena:
So, basically,
626
00:21:21,880 --> 00:21:24,583
we're making the filling
for the pie, essentially.
627
00:21:24,683 --> 00:21:26,051
Tomato,
half of the tomato.
628
00:21:26,151 --> 00:21:27,319
Mena:
All right.
629
00:21:27,419 --> 00:21:29,288
Wow, these are beautiful
dried tomatoes.
630
00:21:29,388 --> 00:21:30,956
And one for me.
631
00:21:31,056 --> 00:21:33,592
And you got stropharias
and pleurotus.
632
00:21:33,692 --> 00:21:34,960
Mena:
So, half of these beautiful
633
00:21:35,060 --> 00:21:36,495
mushrooms
that you've foraged
634
00:21:36,595 --> 00:21:38,230
and grown in your garden.
635
00:21:38,330 --> 00:21:39,898
Two big scoop of millet.
636
00:21:39,998 --> 00:21:41,066
Okay.
637
00:21:41,166 --> 00:21:42,901
And millet's like
a grain almost, yeah?
638
00:21:43,001 --> 00:21:44,202
Simon:
Yeah, yeah.
639
00:21:44,303 --> 00:21:46,638
Mena: Like quinoa or rice
or any other kind of grain.
640
00:21:46,738 --> 00:21:48,473
Simon: And then
we have the spices.
641
00:21:48,573 --> 00:21:51,777
So, we got cayenne,
just a quarter-spoon of cayenne.
642
00:21:51,877 --> 00:21:54,046
Oh, you're going to make me
in charge of the spice.
643
00:21:54,146 --> 00:21:55,514
Oh man.
644
00:21:55,614 --> 00:21:56,748
Maybe, like,
put a full one then.
645
00:21:56,848 --> 00:21:58,150
(Laughing)
646
00:21:58,250 --> 00:21:59,651
Mena:
Let's add the heat.
647
00:21:59,751 --> 00:22:02,054
We throw the filling on the
stove for a few minutes
648
00:22:02,154 --> 00:22:04,089
then start stuffing the pie.
649
00:22:04,189 --> 00:22:07,159
What is a tourtière
traditionally?
650
00:22:07,259 --> 00:22:08,593
Simon:
It's a meat pie, yeah,
651
00:22:08,694 --> 00:22:10,329
and it's called tourtière
652
00:22:10,429 --> 00:22:12,998
and it's from Lac-Saint-Jean
region in Quebec.
653
00:22:13,098 --> 00:22:15,434
There's certain meal
I'm forced to have,
654
00:22:15,534 --> 00:22:17,102
which is like the tourtière.
655
00:22:17,202 --> 00:22:18,970
I have to have it
in a sugar shack.
656
00:22:19,071 --> 00:22:21,239
♪
657
00:22:21,340 --> 00:22:23,141
So, we can
officially do a mess,
658
00:22:23,241 --> 00:22:25,344
so that's kind of cool.
Alright.
659
00:22:25,444 --> 00:22:26,745
I bet your little girls
love this part.
660
00:22:26,845 --> 00:22:27,813
Oh, yeah, yeah.
661
00:22:27,913 --> 00:22:29,581
Like, they kind of
put it everywhere.
662
00:22:29,681 --> 00:22:33,719
When we do tourtière, we do,
like, 100, 200 per day
663
00:22:33,819 --> 00:22:35,554
and there's just,
like, flour everywhere--
664
00:22:35,654 --> 00:22:39,858
Wait, you're saying you do
100-200 tourtière pies?
665
00:22:39,958 --> 00:22:41,593
For who?
(Chuckling)
666
00:22:41,693 --> 00:22:42,994
For the restaurant.
667
00:22:43,095 --> 00:22:44,262
Mena:
Wow.
668
00:22:44,363 --> 00:22:45,697
What makes a perfect crust,
669
00:22:45,797 --> 00:22:48,033
'cause this is like a
beautiful, darker crust.
670
00:22:48,133 --> 00:22:51,436
The only ingredient you need
is just, like, spelt flour,
671
00:22:51,536 --> 00:22:52,904
sunflower oil.
672
00:22:53,004 --> 00:22:54,406
Mena:
Alright, very nice.
673
00:22:54,506 --> 00:22:56,308
So then we going to put it
in the oven, 350,
674
00:22:56,408 --> 00:22:58,143
an hour and a half
and we're done.
675
00:22:58,243 --> 00:23:05,350
♪
676
00:23:05,450 --> 00:23:07,119
Mena:
As it bakes, Simon's family
677
00:23:07,219 --> 00:23:08,587
materialize in the kitchen
678
00:23:08,687 --> 00:23:11,189
to help out with dinner,
and we settle in
679
00:23:11,289 --> 00:23:14,426
for an almost traditional
cabane à sucre meal.
680
00:23:14,526 --> 00:23:16,395
Oh, wow.
Mena: Oh, wow.
681
00:23:16,495 --> 00:23:17,829
Woman:
Bravo.
682
00:23:17,929 --> 00:23:19,264
Merci.
683
00:23:19,364 --> 00:23:22,200
(Speaking French)
684
00:23:22,300 --> 00:23:23,602
There we go.
685
00:23:23,702 --> 00:23:26,371
(Speaking French)
686
00:23:26,471 --> 00:23:30,041
The sugar shack tradition is to
put maple syrup on everything.
687
00:23:30,142 --> 00:23:31,676
On everything?
Simon: On everything.
688
00:23:31,777 --> 00:23:33,011
Even the sauerkraut?
689
00:23:33,111 --> 00:23:34,446
You can, yeah.
690
00:23:34,546 --> 00:23:36,548
Some people put food
in the maple syrup...
691
00:23:36,648 --> 00:23:37,716
Okay.
692
00:23:37,816 --> 00:23:39,418
...or you can put maple
syrup on your food.
693
00:23:39,518 --> 00:23:40,685
Mena: Either or.
Depends.
694
00:23:40,786 --> 00:23:42,921
It depends how you feel.
695
00:23:43,021 --> 00:23:45,223
I'm going to grab
one of those crepes.
696
00:23:45,323 --> 00:23:47,325
Yeah, yeah,
it's Salome crepe today.
697
00:23:47,426 --> 00:23:49,161
Yeah, I know, I saw
her cooking them.
698
00:23:49,261 --> 00:23:50,295
You did such a good job.
699
00:23:50,395 --> 00:23:51,763
Woman:
True restaurant family.
700
00:23:51,863 --> 00:23:54,166
You can hardly beat that,
I would say.
701
00:23:54,266 --> 00:23:56,001
You can't be more of
a restaurant family
702
00:23:56,101 --> 00:23:57,836
than having the restaurant
in your home.
703
00:23:57,936 --> 00:23:59,137
Exactly.
704
00:23:59,237 --> 00:24:00,672
With all the family involved.
705
00:24:00,772 --> 00:24:03,308
And then we got the tourtière
that me and your dad
706
00:24:03,408 --> 00:24:04,443
cooked together.
707
00:24:04,543 --> 00:24:05,577
Do you want to try it?
708
00:24:05,677 --> 00:24:06,678
I want to try it.
709
00:24:06,778 --> 00:24:08,113
Let's, like...
Simon: Have a slice.
710
00:24:08,213 --> 00:24:09,347
Mena:
Oh, merci.
711
00:24:09,448 --> 00:24:10,649
Merci.
712
00:24:12,884 --> 00:24:14,019
Mmm.
713
00:24:14,119 --> 00:24:15,487
It's super hearty.
714
00:24:15,587 --> 00:24:19,324
Beautiful herb flavour to it,
and of course the millet
715
00:24:19,424 --> 00:24:20,992
is just so comforting.
716
00:24:21,092 --> 00:24:23,695
And the crust
is cooked perfectly.
717
00:24:23,795 --> 00:24:25,163
Amazing.
718
00:24:25,263 --> 00:24:26,398
Mmm.
719
00:24:26,498 --> 00:24:28,066
Thanks to us.
Thanks to us.
720
00:24:28,166 --> 00:24:29,334
Exactly.
721
00:24:29,434 --> 00:24:31,403
What's amazing about
this place, this meal,
722
00:24:31,503 --> 00:24:32,971
is that the star of the show,
723
00:24:33,071 --> 00:24:35,073
the maple syrup,
is harvested within
724
00:24:35,173 --> 00:24:36,475
walking distance.
725
00:24:36,575 --> 00:24:40,145
You tap the trees on-- that
are on your property, yeah?
726
00:24:40,245 --> 00:24:41,379
Yeah.
727
00:24:41,480 --> 00:24:44,149
Yeah, otherwise it wouldn't
be a real sugar shack.
728
00:24:44,249 --> 00:24:46,351
'Cause, like, sugar shack, you
have to do your maple syrup.
729
00:24:46,451 --> 00:24:47,953
Mena: It tastes different,
for sure.
730
00:24:48,053 --> 00:24:51,723
It tastes, like, so much more
almost raw and fresh.
731
00:24:51,823 --> 00:24:52,891
And it's like wine too.
732
00:24:52,991 --> 00:24:55,393
Like, if you go
to small sugar shack,
733
00:24:55,494 --> 00:24:57,996
every region got its taste.
734
00:24:58,096 --> 00:24:59,498
Mena:
And just when I thought
735
00:24:59,598 --> 00:25:01,299
I couldn't fit
any more home cooking,
736
00:25:01,399 --> 00:25:04,536
Simon drops one last
sugary surprise on the table.
737
00:25:04,636 --> 00:25:06,338
Simon: It's not a sugar shack
without maple taffy.
738
00:25:06,438 --> 00:25:07,572
Alright!
739
00:25:07,672 --> 00:25:08,773
I'm ready,
we're ready, right?
740
00:25:08,874 --> 00:25:09,841
Are we ready?
741
00:25:09,941 --> 00:25:11,243
Ready?
742
00:25:11,343 --> 00:25:13,512
Yeah, we're ready!
743
00:25:13,612 --> 00:25:14,646
There we go.
744
00:25:14,746 --> 00:25:16,915
Oh wow, the maple syrup's
in there.
745
00:25:17,015 --> 00:25:19,451
Yeah, maple taffy,
it's maple syrup
746
00:25:19,551 --> 00:25:21,553
boiled 10 degree higher.
747
00:25:21,653 --> 00:25:24,356
Mena:
Oh wow, okay.
748
00:25:24,456 --> 00:25:26,725
So, you just...
749
00:25:26,825 --> 00:25:28,994
(Groaning)
Oh, (Unclear).
750
00:25:29,094 --> 00:25:30,495
So that's how you do it.
751
00:25:30,595 --> 00:25:32,731
You just take it and
you roll it and you wait--
752
00:25:32,831 --> 00:25:34,165
oh, you want to take
the big one?
753
00:25:34,266 --> 00:25:35,367
Mena:
Yeah, yeah, yeah.
754
00:25:35,467 --> 00:25:36,868
(Laughing)
Go ahead.
755
00:25:36,968 --> 00:25:38,436
(Child exclaiming)
756
00:25:38,537 --> 00:25:39,938
Okay.
757
00:25:40,038 --> 00:25:41,406
(Child speaking French)
758
00:25:41,506 --> 00:25:43,008
Am I doing okay job,
girls?
759
00:25:43,108 --> 00:25:44,376
Child: Oui.
Simon: Yeah, she said yeah.
760
00:25:44,476 --> 00:25:45,810
Mena:
Okay, good.
761
00:25:45,911 --> 00:25:48,213
Mmm.
762
00:25:48,313 --> 00:25:49,948
Wow.
763
00:25:50,048 --> 00:25:51,316
It's liquid gold here.
764
00:25:51,416 --> 00:25:53,218
This is the thing,
you know, in Quebec.
765
00:25:53,318 --> 00:25:56,688
Maple syrup, like,
people remember having, like,
766
00:25:56,788 --> 00:25:58,990
four or five, six of those
and just play outside
767
00:25:59,090 --> 00:26:00,158
in the spring
768
00:26:00,258 --> 00:26:01,726
and throwing snowball
at each other.
769
00:26:01,826 --> 00:26:04,162
That's really, like,
the main event.
770
00:26:04,262 --> 00:26:07,098
Perfect end to a perfect
meal, right, girls?
771
00:26:07,198 --> 00:26:09,267
Mm-hmm.
Mena: Oui?
772
00:26:09,367 --> 00:26:10,302
Am I right?
773
00:26:10,402 --> 00:26:11,503
Oui!
774
00:26:11,603 --> 00:26:12,671
Oui!
775
00:26:12,771 --> 00:26:14,372
(Laughing)
776
00:26:14,472 --> 00:26:17,776
♪
777
00:26:17,876 --> 00:26:19,444
(Light, upbeat music)
778
00:26:19,544 --> 00:26:21,246
Mena: Out of the woods
and back to the city
779
00:26:21,346 --> 00:26:24,849
to visit the trendiest borough
in town: The Plateau.
780
00:26:24,950 --> 00:26:26,618
Quintessential Montréal,
781
00:26:26,718 --> 00:26:27,886
its colourful buildings,
782
00:26:27,986 --> 00:26:30,288
winding staircases,
and sublime parks
783
00:26:30,388 --> 00:26:31,756
are ground zero
784
00:26:31,856 --> 00:26:35,160
for another nostalgic fav:
the Montréal bagel.
785
00:26:35,260 --> 00:26:37,996
And we're digging into them
at a project so fresh
786
00:26:38,096 --> 00:26:39,931
it just launched
this past summer.
787
00:26:40,031 --> 00:26:41,299
Freddie:
Beagle Bagel is actually
788
00:26:41,399 --> 00:26:42,467
a brand-new venture.
789
00:26:42,567 --> 00:26:43,535
Yeah,
you're so new and fresh...
790
00:26:43,635 --> 00:26:45,170
Fresh, fresh.
791
00:26:45,270 --> 00:26:46,571
...that we're showing
you here first.
792
00:26:46,671 --> 00:26:47,772
Freddie:
That's it.
793
00:26:47,872 --> 00:26:49,741
Just a little bit of--
get a little bit of that
794
00:26:49,841 --> 00:26:51,009
flour off the shoulders.
795
00:26:51,109 --> 00:26:53,411
Beagle Bagel,
Freddie Boucher's pop-up,
796
00:26:53,511 --> 00:26:55,280
is so new
he's still operating
797
00:26:55,380 --> 00:26:57,315
out of his
friend's pizza joint.
798
00:26:57,415 --> 00:27:00,952
What makes a Montréal bagel
different from, like,
799
00:27:01,052 --> 00:27:03,288
a New York bagel,
a Brooklyn bagel?
800
00:27:03,388 --> 00:27:05,056
And why are these vegan?
801
00:27:05,156 --> 00:27:06,491
Aren't all bagels vegan?
802
00:27:06,591 --> 00:27:07,959
No,
that's the thing.
803
00:27:08,059 --> 00:27:10,729
The typical Montréal bagel
is made with honey and eggs,
804
00:27:10,829 --> 00:27:12,864
so they're actually
not vegan at all.
805
00:27:12,964 --> 00:27:15,266
This is why we actually
made one with
806
00:27:15,367 --> 00:27:16,601
a honey alternative
807
00:27:16,701 --> 00:27:18,069
and we don't put
eggs because we--
808
00:27:18,169 --> 00:27:19,270
with the test we did,
809
00:27:19,371 --> 00:27:20,705
we felt that
we didn't need it.
810
00:27:20,805 --> 00:27:22,007
Yeah, who needs 'em?!
811
00:27:22,107 --> 00:27:23,241
Who needs 'em in here?
812
00:27:23,341 --> 00:27:24,609
Alright,
let's get to cooking.
813
00:27:24,709 --> 00:27:27,012
Let's get this dough going.
814
00:27:27,112 --> 00:27:29,614
♪
815
00:27:29,714 --> 00:27:33,018
Water, flour, yeast
and sugar plus oil
816
00:27:33,118 --> 00:27:34,886
get poured into the mixer.
817
00:27:34,986 --> 00:27:36,554
In seconds,
Freddie whips up his dough
818
00:27:36,655 --> 00:27:39,457
and gets to the part
of the process I love best.
819
00:27:39,557 --> 00:27:40,859
Get in.
820
00:27:40,959 --> 00:27:42,594
Oh yeah.
821
00:27:42,694 --> 00:27:44,529
That's one of my favourite
parts about baking
822
00:27:44,629 --> 00:27:46,097
or making bread, is...
823
00:27:46,197 --> 00:27:47,298
Very physical.
824
00:27:47,399 --> 00:27:50,135
Yeah, getting in there,
letting the tension out.
825
00:27:50,235 --> 00:27:52,404
It's okay, Freddie,
let it all out, you know?
826
00:27:52,504 --> 00:27:53,738
Freddie:
Going for it.
827
00:27:53,838 --> 00:27:55,573
Mena:
Then it's done?
828
00:27:55,674 --> 00:27:57,942
Needs to proof a little bit.
829
00:27:58,043 --> 00:27:59,277
Like this.
830
00:27:59,377 --> 00:28:01,813
So this one is going to
proof for about 45 minutes.
831
00:28:01,913 --> 00:28:04,449
But lucky for you, we've
got one that's already done,
832
00:28:04,549 --> 00:28:06,618
already proofed, so we're
going to bring that one out.
833
00:28:06,718 --> 00:28:08,920
Alright, magic.
834
00:28:09,020 --> 00:28:10,088
Freddie: Bad boy.
835
00:28:10,188 --> 00:28:11,990
Oh wow, so it's expanded
quite a bit there.
836
00:28:12,090 --> 00:28:13,224
Freddie: Absolutely, yeah.
837
00:28:13,324 --> 00:28:15,860
So now we get to shape it.
We're going to cut it up
838
00:28:15,960 --> 00:28:17,095
in about more or
less 12-inch strips.
839
00:28:17,195 --> 00:28:18,129
Want to try it out?
840
00:28:18,229 --> 00:28:19,230
Yeah, please.
841
00:28:19,330 --> 00:28:20,498
So the whole line of it?
842
00:28:20,598 --> 00:28:21,800
More or less, yeah.
843
00:28:21,900 --> 00:28:24,069
♪
844
00:28:24,169 --> 00:28:25,537
That's it.
845
00:28:25,637 --> 00:28:29,674
So what you do is you actually
roll it-- everything's by hand.
846
00:28:29,774 --> 00:28:32,243
Actually roll it like this,
then you wrap it
847
00:28:32,343 --> 00:28:34,379
around your hands
like this.
848
00:28:34,479 --> 00:28:36,414
Give it a
good squeeze.
849
00:28:36,514 --> 00:28:39,217
Get that good
artisanal bagel.
850
00:28:39,317 --> 00:28:40,919
Mena: It's going
to be a thick guy.
851
00:28:41,019 --> 00:28:43,088
Freddie: Love it.
It's going to be a big one.
852
00:28:43,188 --> 00:28:44,522
(Chuckles)
853
00:28:44,622 --> 00:28:46,825
♪
854
00:28:46,925 --> 00:28:48,093
Amazing.
That's a big one.
855
00:28:48,193 --> 00:28:50,161
Mena: It's a honker.
856
00:28:50,261 --> 00:28:52,697
And now we gotta
do all of these.
857
00:28:52,797 --> 00:28:54,165
Yeah, we're going
to do all of these.
858
00:28:54,265 --> 00:28:55,300
All of them.
859
00:28:55,400 --> 00:28:56,935
How long is that
going to take?
860
00:28:57,035 --> 00:28:59,604
That's going to take us more
or less, what, ten minutes?
861
00:28:59,704 --> 00:29:01,039
That's not bad.
862
00:29:01,139 --> 00:29:03,341
I could do ten minutes.
Let's go!
863
00:29:03,441 --> 00:29:08,813
♪
864
00:29:08,913 --> 00:29:10,782
I think that was my best
one yet, right there.
865
00:29:10,882 --> 00:29:11,883
It's beautiful, it is.
866
00:29:11,983 --> 00:29:13,318
Yeah, thank you.
867
00:29:13,418 --> 00:29:15,620
And what's the hot water for?
Because I see you boiling water.
868
00:29:15,720 --> 00:29:17,422
One of the things with
the Montréal bagel is
869
00:29:17,522 --> 00:29:19,557
that they're dipped
in the water with honey.
870
00:29:19,657 --> 00:29:21,226
Man, these are
some lucky bagels.
871
00:29:21,326 --> 00:29:22,761
Yeah, they're lucky bagels.
872
00:29:22,861 --> 00:29:25,396
They get a massage,
and then they get a bath.
873
00:29:25,497 --> 00:29:27,565
They have honey poured on them.
874
00:29:27,665 --> 00:29:28,633
Freddie: That's it.
875
00:29:28,733 --> 00:29:30,635
That's the most
important part.
876
00:29:30,735 --> 00:29:33,772
Alright, so this is the vegan
honey that you also make.
877
00:29:33,872 --> 00:29:35,206
Absolutely, yeah.
878
00:29:35,306 --> 00:29:38,109
It's apple berries, it's a
substitute that we use to give
879
00:29:38,209 --> 00:29:41,479
a little bit the same vibe and
feel and taste as regular honey.
880
00:29:41,579 --> 00:29:44,082
So at the same texture, more
or less the same sweetness.
881
00:29:44,182 --> 00:29:46,251
So it works perfectly
well for the bagels.
882
00:29:48,453 --> 00:29:50,155
Oh, wow.
883
00:29:50,255 --> 00:29:51,456
It's pretty good?
884
00:29:51,556 --> 00:29:54,526
It actually has that kind
of pollen taste to it.
885
00:29:54,626 --> 00:29:56,060
Truly.
886
00:29:56,161 --> 00:30:00,098
So this is what makes a Montréal
bagel a Montréal bagel,
887
00:30:00,198 --> 00:30:01,866
really, is this honey bath.
888
00:30:01,966 --> 00:30:04,335
It gives you that shine, that
bite, that little sweetness.
889
00:30:04,435 --> 00:30:06,371
It's super delicious and it
tastes exactly
890
00:30:06,471 --> 00:30:07,772
like a Montréal bagel.
891
00:30:07,872 --> 00:30:10,708
Mena: The bagels-to-be are
boiled, dipped in sesame seeds,
892
00:30:10,809 --> 00:30:13,912
then baked in a wood oven,
before being served up with
893
00:30:14,012 --> 00:30:17,715
an original take on the classic
cream cheese and lox combo.
894
00:30:17,816 --> 00:30:21,352
Alright, I can't wait to
dig into the lox
895
00:30:21,452 --> 00:30:22,787
bagel with cream cheese.
896
00:30:22,887 --> 00:30:23,922
Freddie: The biggie.
897
00:30:24,022 --> 00:30:25,156
The "piece de renaissance."
898
00:30:25,256 --> 00:30:26,991
Is that a thing?
How do you say it?
899
00:30:27,091 --> 00:30:28,193
(Laughs)
Pièce de résistance.
900
00:30:28,293 --> 00:30:29,694
Pièce de résistance.
901
00:30:29,794 --> 00:30:30,829
That's how you say it.
902
00:30:30,929 --> 00:30:32,063
Exactly.
It's a moment to enjoy.
903
00:30:32,163 --> 00:30:33,498
Wow. Here we go.
904
00:30:33,598 --> 00:30:34,833
Mmm.
905
00:30:34,933 --> 00:30:39,337
♪
906
00:30:39,437 --> 00:30:41,239
Wow.
907
00:30:41,339 --> 00:30:42,307
Wow.
908
00:30:42,407 --> 00:30:43,341
Freddie: It's amazing.
909
00:30:43,441 --> 00:30:44,776
Mena: Mm-hmm. Mmm.
910
00:30:44,876 --> 00:30:45,944
I love this stuff.
911
00:30:46,044 --> 00:30:48,580
It's cooked perfectly,
the texture is right.
912
00:30:48,680 --> 00:30:50,982
Crispy outside, little
bit of a soft inside.
913
00:30:51,082 --> 00:30:52,250
Spot on.
914
00:30:52,350 --> 00:30:53,585
Freddie: Thanks, buddy.
915
00:30:53,685 --> 00:30:55,553
And, the sesame seeds definitely
brings it all together.
916
00:30:55,653 --> 00:30:56,654
Makes a difference.
917
00:30:56,754 --> 00:30:57,789
Yeah, brings it all together.
918
00:30:57,889 --> 00:30:59,457
That's probably the
best vegan lox I've had,
919
00:30:59,557 --> 00:31:01,793
because it's got the
texture of salmon.
920
00:31:01,893 --> 00:31:03,261
That's good stuff.
921
00:31:03,361 --> 00:31:06,664
The thing is, I was looking to
get something that I was having
922
00:31:06,764 --> 00:31:10,735
when I was younger, or a classic
staple of Montréal or Quebec,
923
00:31:10,835 --> 00:31:13,404
so I was missing that flavours,
and these different texture
924
00:31:13,504 --> 00:31:15,874
and crunches, and profiles.
925
00:31:15,974 --> 00:31:18,743
Mena: The lox is local,
organic smoked carrots,
926
00:31:18,843 --> 00:31:21,412
and they are
absolutely delicious.
927
00:31:21,512 --> 00:31:24,015
And yes, I have tried way
more smoked carrots
928
00:31:24,115 --> 00:31:26,217
than you'd imagine possible.
929
00:31:26,317 --> 00:31:29,554
You're right, it's something
that I've definitely missed
930
00:31:29,654 --> 00:31:31,489
eating, because everybody--
who doesn't love, like,
931
00:31:31,589 --> 00:31:33,524
a smoked salmon,
cream cheese sandwich?
932
00:31:33,625 --> 00:31:35,159
Come on.
933
00:31:35,260 --> 00:31:36,861
I loved it, and I
wanted to recreate it.
934
00:31:36,961 --> 00:31:39,163
And with Beagle Bagel,
we have it now.
935
00:31:39,264 --> 00:31:41,366
Whether you're vegan or not,
it's bagel--
936
00:31:41,466 --> 00:31:42,600
everybody knows a bagel.
937
00:31:42,700 --> 00:31:44,569
So I just wanted to have
something that doesn't
938
00:31:44,669 --> 00:31:45,870
polarize people.
939
00:31:45,970 --> 00:31:47,772
I just wanted to have
a good, vegan bagel,
940
00:31:47,872 --> 00:31:51,009
so it's enjoyable
for everyone.
941
00:31:51,109 --> 00:31:54,679
This is a terrific,
terrific job there.
942
00:31:54,779 --> 00:31:56,881
Come on.
943
00:31:56,981 --> 00:31:58,516
♪
944
00:31:58,616 --> 00:32:00,418
Mmm.
945
00:32:00,518 --> 00:32:02,654
Yeah, baby.
946
00:32:02,754 --> 00:32:05,156
Mm-mmm.
947
00:32:05,256 --> 00:32:07,692
Mmm!
948
00:32:07,792 --> 00:32:09,127
♪
949
00:32:09,227 --> 00:32:12,130
(Indian-style music)
950
00:32:12,230 --> 00:32:13,498
♪
951
00:32:13,598 --> 00:32:15,033
Mena: Time to mix it up.
952
00:32:15,133 --> 00:32:18,770
Not only does Montréal have a
killer plant-based traditional
953
00:32:18,870 --> 00:32:22,473
food scene, it's also got
great international cuisine.
954
00:32:22,573 --> 00:32:26,611
So I'm checking out Mile End,
the city's de facto
955
00:32:26,711 --> 00:32:29,380
multicultural hub, to hit up the
city's first completely
956
00:32:29,480 --> 00:32:34,352
vegan Indian Restaurant, TULA,
helmed by Chef Abhishek.
957
00:32:34,452 --> 00:32:38,256
Indian restaurants tend to be
naturally veg-forward anyway.
958
00:32:38,356 --> 00:32:40,391
I love Indian food.
959
00:32:40,491 --> 00:32:43,561
So you're definitely filling
a void for someone like me.
960
00:32:43,661 --> 00:32:46,197
Abhishek: The thing is, Indian
food at home, how we eat,
961
00:32:46,297 --> 00:32:48,700
is a little different from
how it's sold in restaurants.
962
00:32:48,800 --> 00:32:50,668
So at home,
it's very vegan-friendly.
963
00:32:50,768 --> 00:32:53,838
So my intention with TULA
was to bring that naturally
964
00:32:53,938 --> 00:32:57,375
vegan-friendly home-style
food in a restaurant setting.
965
00:32:57,475 --> 00:32:58,943
And that's what
I'm excited about today,
966
00:32:59,043 --> 00:33:00,912
because tell us
what we're making.
967
00:33:01,012 --> 00:33:02,280
You're making a plant-based
tikka masala
968
00:33:02,380 --> 00:33:03,715
with plant-based chicken.
969
00:33:03,815 --> 00:33:06,985
Mena: Chicken tikka masala is
one of my all-time favourites,
970
00:33:07,085 --> 00:33:09,153
but it's notoriously
hard to find vegan.
971
00:33:09,253 --> 00:33:10,955
♪
972
00:33:11,055 --> 00:33:12,623
(Sizzling)
973
00:33:12,724 --> 00:33:15,059
Chef revs up his curry-based
tikka masala with garlic
974
00:33:15,159 --> 00:33:18,863
to infuse the creamy tomato
sauce with home-style flavour.
975
00:33:18,963 --> 00:33:20,965
Smells delicious in here!
976
00:33:21,065 --> 00:33:24,102
Oh yeah, you can
smell that garlic.
977
00:33:24,202 --> 00:33:25,703
Alright, TULA's tomato
sauce, may I, chef?
978
00:33:25,803 --> 00:33:27,538
I just want to give
that a try right here.
979
00:33:27,638 --> 00:33:30,508
♪
980
00:33:30,608 --> 00:33:31,676
And the mix goes in.
981
00:33:31,776 --> 00:33:32,844
Mmm!
982
00:33:32,944 --> 00:33:34,145
The onion sauce.
983
00:33:34,245 --> 00:33:36,814
Alright, I'm going to
try some of that, there.
984
00:33:36,914 --> 00:33:38,449
Mmm, yeah.
985
00:33:38,549 --> 00:33:40,451
So getting some spice,
getting some onion there.
986
00:33:40,551 --> 00:33:43,354
Abhishek: This is a signature
TULA spice mix for tikka masala.
987
00:33:43,454 --> 00:33:44,756
Mena: TULA spice mix!
988
00:33:44,856 --> 00:33:47,258
Ooh! Very nice.
989
00:33:47,358 --> 00:33:49,794
It almost smells like
a garam masala powder.
990
00:33:49,894 --> 00:33:52,130
But then you add a little bit
of a cooling spices too,
991
00:33:52,230 --> 00:33:54,165
so you've created
this blend of spices.
992
00:33:54,265 --> 00:33:56,167
Mena: And what's
this green here?
993
00:33:56,267 --> 00:33:57,869
Is this ground
parsley or something?
994
00:33:57,969 --> 00:33:59,003
Abhishek: It's fenugreek.
995
00:33:59,103 --> 00:34:00,738
Mena: Fenugreek. Alright.
996
00:34:00,838 --> 00:34:03,908
Abhishek: That is quintessential
in butter chicken
997
00:34:04,008 --> 00:34:05,343
and tikka masala, for sure.
998
00:34:05,443 --> 00:34:06,677
Okay, fenugreek, alright.
999
00:34:06,778 --> 00:34:10,715
Chef Abhishek's chicken
is made from soy fibre,
1000
00:34:10,815 --> 00:34:12,183
with a touch of
sweet potato flour,
1001
00:34:12,283 --> 00:34:15,686
and looks just as
chickeny as the real deal.
1002
00:34:15,787 --> 00:34:17,321
It's getting nice and thick!
1003
00:34:17,422 --> 00:34:19,490
And a dash of saffron water.
1004
00:34:19,590 --> 00:34:22,760
Saffron water! Wow.
1005
00:34:22,860 --> 00:34:24,962
You want the dish to look good
and smell good and taste good,
1006
00:34:25,063 --> 00:34:27,098
saffron makes a big difference.
1007
00:34:27,198 --> 00:34:29,267
And this-- this little kind of
mini-pan is usually what
1008
00:34:29,367 --> 00:34:31,102
you use to serve the dish, yeah?
1009
00:34:31,202 --> 00:34:32,470
This, you mean the
bowl I'm serving in?
1010
00:34:32,570 --> 00:34:33,471
Mena: Yes.
1011
00:34:33,571 --> 00:34:35,573
Yes, absolutely.
1012
00:34:35,673 --> 00:34:37,775
I called it a mini-pan.
But I guess it's a bowl.
1013
00:34:37,875 --> 00:34:39,811
♪
1014
00:34:39,911 --> 00:34:41,879
Nice microgreens
from local farms.
1015
00:34:41,979 --> 00:34:44,849
♪
1016
00:34:44,949 --> 00:34:46,084
Mena: Flowers!
1017
00:34:46,184 --> 00:34:47,585
Abhishek: These are edible
flowers from Quebec.
1018
00:34:47,685 --> 00:34:49,120
Chef, taking it to
the next level here.
1019
00:34:49,220 --> 00:34:50,455
That's your dish,
it's ready to eat.
1020
00:34:50,555 --> 00:34:52,423
Alright, look at that.
1021
00:34:52,523 --> 00:34:54,358
That is gorgeous.
1022
00:34:54,459 --> 00:34:57,795
Alright chef, I'm very excited
to dig in here to this
1023
00:34:57,895 --> 00:35:01,065
chicken tikka masala,
it looks so good.
1024
00:35:01,165 --> 00:35:02,733
Let's go ahead.
Bon appétit .
1025
00:35:02,834 --> 00:35:04,168
Alright.
1026
00:35:04,268 --> 00:35:06,370
Just take a piece of this bread,
and then you take it
1027
00:35:06,471 --> 00:35:08,072
and you scoop it right in.
1028
00:35:08,172 --> 00:35:09,207
Mena: I got you.
1029
00:35:09,307 --> 00:35:11,042
It's a lot like
Egyptian food too,
1030
00:35:11,142 --> 00:35:12,643
we have pita bread
in our cooking,
1031
00:35:12,743 --> 00:35:14,879
but we eat with
our hands as well.
1032
00:35:14,979 --> 00:35:17,048
But yeah, I'm going to
get some of that sauce.
1033
00:35:17,148 --> 00:35:18,449
You must use your
hands with Indian food,
1034
00:35:18,549 --> 00:35:19,884
or you're not eating
Indian food.
1035
00:35:19,984 --> 00:35:21,886
Mena: Yeah, of course.
Of course.
1036
00:35:21,986 --> 00:35:24,989
♪
1037
00:35:25,089 --> 00:35:26,724
Mmm.
1038
00:35:26,824 --> 00:35:28,526
Mmm.
1039
00:35:28,626 --> 00:35:31,963
The sauce is delicious, and all
those spices are coming through.
1040
00:35:32,063 --> 00:35:34,832
So I'm going to dig in here,
get a piece of chicken as well.
1041
00:35:34,932 --> 00:35:38,269
All right. Here we go.
1042
00:35:38,369 --> 00:35:39,904
Mmm.
1043
00:35:40,004 --> 00:35:41,572
Mmm.
1044
00:35:41,672 --> 00:35:43,875
♪
1045
00:35:43,975 --> 00:35:45,476
Mmm.
1046
00:35:45,576 --> 00:35:47,145
♪
1047
00:35:47,245 --> 00:35:51,082
That soy chicken has absorbed--
the masala absorbed all
1048
00:35:51,182 --> 00:35:56,187
that flavour, so it acts as a
great vehicle in my mouth.
1049
00:35:56,287 --> 00:35:58,222
It's like the soy chicken
is the bus
1050
00:35:58,322 --> 00:36:01,392
and it's carrying
a busload of masala
1051
00:36:01,492 --> 00:36:03,427
and it's driving in
1052
00:36:03,528 --> 00:36:05,730
and letting out
all that flavour.
1053
00:36:05,830 --> 00:36:08,099
Seriously, it's incredible.
1054
00:36:13,504 --> 00:36:15,907
You come from a family
of restaurateurs.
1055
00:36:16,007 --> 00:36:18,476
Your family owns a couple
restaurants back in Toronto.
1056
00:36:18,576 --> 00:36:20,578
It's kind of funny because
I was in the packing industry
1057
00:36:20,678 --> 00:36:22,947
even though my family was
in the restaurant business.
1058
00:36:23,047 --> 00:36:25,049
Veganism had a big part
to play in it.
1059
00:36:25,149 --> 00:36:26,417
Had it not been
for veganism,
1060
00:36:26,517 --> 00:36:28,319
probably I wouldn't have been
in the restaurant industry.
1061
00:36:28,419 --> 00:36:30,254
I just moved to Quebec
recently for Tula.
1062
00:36:30,354 --> 00:36:33,457
And I chose Montréal because
Montréal lacked something
1063
00:36:33,558 --> 00:36:36,327
in the Indian vegan restaurant
with home-style recipes.
1064
00:36:36,427 --> 00:36:37,628
So I moved here,
1065
00:36:37,728 --> 00:36:39,764
and plus, the people of Quebec
and Montréal are amazing.
1066
00:36:39,864 --> 00:36:41,132
In what way?
1067
00:36:41,232 --> 00:36:42,333
It's just
the personality.
1068
00:36:42,433 --> 00:36:44,435
And they call it
joie de vivre in French.
1069
00:36:44,535 --> 00:36:47,538
They know how to live life
and enjoy life.
1070
00:36:47,638 --> 00:36:50,575
They just sit,
savour each sauce,
1071
00:36:50,675 --> 00:36:51,976
each bite, each morsel.
1072
00:36:52,076 --> 00:36:54,378
And for us restaurateurs,
it gives us great pleasure
1073
00:36:54,478 --> 00:36:57,048
because somebody's taking pride
in eating
1074
00:36:57,148 --> 00:36:58,950
as much as we take pride
in making.
1075
00:36:59,050 --> 00:37:00,851
And there's nothing more
we can ask for.
1076
00:37:00,952 --> 00:37:03,387
How do you see
Montréal evolving?
1077
00:37:03,487 --> 00:37:05,122
Like, you literally
moved here
1078
00:37:05,223 --> 00:37:07,592
to open up this place
right here in Montréal.
1079
00:37:07,692 --> 00:37:08,926
Big, big evolution.
1080
00:37:09,026 --> 00:37:11,329
Every year as there's more
vegan businesses opening up.
1081
00:37:11,429 --> 00:37:12,930
I think not just vegans,
1082
00:37:13,030 --> 00:37:15,032
even non-vegans are trying
to eat less meat now.
1083
00:37:15,132 --> 00:37:16,334
I want to thank you.
1084
00:37:16,434 --> 00:37:18,069
The food
is beautiful here.
1085
00:37:18,169 --> 00:37:20,137
I think this is
much, much needed.
1086
00:37:20,238 --> 00:37:22,139
I'm here for it.
1087
00:37:22,240 --> 00:37:24,108
So I'm gonna finish
this whole plate.
1088
00:37:24,208 --> 00:37:26,978
And then I would like
to try the butter chicken.
1089
00:37:27,078 --> 00:37:29,013
And then after that,
1090
00:37:29,113 --> 00:37:31,048
I want maybe
an okra bhindi.
1091
00:37:31,148 --> 00:37:33,618
And then after that,
maybe a chana masala.
1092
00:37:33,718 --> 00:37:34,852
But you forgot something.
1093
00:37:34,952 --> 00:37:36,454
Which one?
Biryani.
1094
00:37:36,554 --> 00:37:38,456
Yes, the biryani,
we'll throw that in there.
1095
00:37:38,556 --> 00:37:41,425
And then maybe for dessert,
a vegan mango lassi.
1096
00:37:41,525 --> 00:37:42,727
And then I'll
come back tomorrow
1097
00:37:42,827 --> 00:37:43,928
and we'll start all over.
1098
00:37:44,028 --> 00:37:45,663
Love it.
Thank you so much.
1099
00:37:45,763 --> 00:37:46,797
Thank you, Chef.
Thank you.
1100
00:37:46,897 --> 00:37:53,537
♪
1101
00:37:53,638 --> 00:37:54,772
Mena: Before I jet,
1102
00:37:54,872 --> 00:37:56,807
I gotta try the one
classic in town
1103
00:37:56,907 --> 00:37:58,042
I haven't hit yet,
1104
00:37:58,142 --> 00:38:00,544
the Montréal smoked meat
sandwich.
1105
00:38:00,645 --> 00:38:03,781
The city's iconic staple
is everywhere.
1106
00:38:03,881 --> 00:38:06,717
But it's not easy to pull off
a plant-based version
1107
00:38:06,817 --> 00:38:10,688
of the traditionally
brisket-based deli spectacular.
1108
00:38:10,788 --> 00:38:13,958
So we drop by one of the
best vegan diners in town
1109
00:38:14,058 --> 00:38:15,526
for a gourmand capper,
1110
00:38:15,626 --> 00:38:18,162
served up by restaurateur MJ
1111
00:38:18,262 --> 00:38:19,430
in her ultra hip diner
1112
00:38:19,530 --> 00:38:21,265
Mimi & Jones.
1113
00:38:21,365 --> 00:38:23,801
Look at this.
This all looks so good.
1114
00:38:23,901 --> 00:38:25,369
Welcome to Mimi & Jones.
1115
00:38:25,469 --> 00:38:26,537
Thank you very much.
1116
00:38:26,637 --> 00:38:28,239
I'm pumped
to dig into this.
1117
00:38:28,339 --> 00:38:31,475
We're talking about a vegan
Montréal smoked meat sandwich,
1118
00:38:31,575 --> 00:38:34,045
which is a staple food
here in Montréal.
1119
00:38:34,145 --> 00:38:35,212
Like, Montréal's famous.
1120
00:38:35,313 --> 00:38:36,781
It's so popular.
1121
00:38:36,881 --> 00:38:40,084
With the poutine,
smoked meat would be, I think,
1122
00:38:40,184 --> 00:38:42,186
the second
or maybe the first
1123
00:38:42,286 --> 00:38:43,654
most popular thing
in town.
1124
00:38:43,754 --> 00:38:44,655
Tell me what's in here.
1125
00:38:44,755 --> 00:38:46,090
So, you've got
Montréal smoked meat.
1126
00:38:46,190 --> 00:38:47,158
What's it made out of?
1127
00:38:47,258 --> 00:38:49,226
Seitan.
It's homemade.
1128
00:38:49,327 --> 00:38:51,062
So, we made it
from scratch here.
1129
00:38:51,162 --> 00:38:54,265
Rye bread, basal mustard,
1130
00:38:54,365 --> 00:38:56,334
wine sauerkraut
with pickles,
1131
00:38:56,434 --> 00:38:58,169
the best pickle in town,
1132
00:38:58,269 --> 00:39:00,438
and that's it,
with some spices.
1133
00:39:00,538 --> 00:39:02,306
Mena: Cheers.
Shall we?
1134
00:39:02,406 --> 00:39:03,741
A smoked meat cheers?
1135
00:39:03,841 --> 00:39:06,310
Yeah, cheers
to Mimi & Jones.
Vegan power, yeah.
1136
00:39:10,548 --> 00:39:11,782
Oh yeah.
Mm-hmm?
1137
00:39:11,882 --> 00:39:13,250
Oh yeah.
1138
00:39:13,351 --> 00:39:14,318
MJ:
It's good, right?
1139
00:39:14,418 --> 00:39:16,387
Wow. Man.
1140
00:39:18,055 --> 00:39:20,858
That's a sandwich
right there, mm.
1141
00:39:20,958 --> 00:39:22,259
Seriously,
what I love about this,
1142
00:39:22,360 --> 00:39:23,527
I think the most,
1143
00:39:23,627 --> 00:39:24,929
is how thinly sliced
it is,
1144
00:39:25,029 --> 00:39:26,764
adding this incredible
texture
1145
00:39:26,864 --> 00:39:27,965
once you bite it
all together.
1146
00:39:28,065 --> 00:39:29,100
It's so important.
1147
00:39:29,200 --> 00:39:31,001
And me, I'm very like,
1148
00:39:31,102 --> 00:39:32,937
that's my "Virgo side."
I'm very--
1149
00:39:33,037 --> 00:39:34,405
You're a Virgo?
1150
00:39:34,505 --> 00:39:35,539
MJ:
Are you a Virgo?
1151
00:39:35,639 --> 00:39:36,607
I'm a Virgo.
1152
00:39:36,707 --> 00:39:38,075
Details matter.
1153
00:39:38,175 --> 00:39:40,344
Mena:
Those details add up.
1154
00:39:40,444 --> 00:39:43,514
Slicing and spicing seitan,
a wheat-based protein,
1155
00:39:43,614 --> 00:39:46,183
in-house
is incredibly rare.
1156
00:39:46,283 --> 00:39:48,152
And it pays off
on the plate.
1157
00:39:48,252 --> 00:39:52,156
MJ: When I open here,
I didn't write "vegan diner."
1158
00:39:52,256 --> 00:39:54,892
It was Mimi & Jones Diner.
1159
00:39:54,992 --> 00:39:56,927
A lot of people because they,
you know,
1160
00:39:57,027 --> 00:39:58,596
oh, vegan is gonna
taste like vegan,
1161
00:39:58,696 --> 00:39:59,797
but what is vegan?
1162
00:39:59,897 --> 00:40:01,632
You know, we're not
in the '90s anymore.
1163
00:40:01,732 --> 00:40:03,968
So, just vegan food
can be amazing.
1164
00:40:04,068 --> 00:40:05,770
Do I have a fry
in my teeth?
1165
00:40:05,870 --> 00:40:07,671
No, you're good.
Your teeth are great.
1166
00:40:07,772 --> 00:40:09,006
Me?
No, you're good.
1167
00:40:09,106 --> 00:40:11,876
So, I've spent a little
bit of time in Montréal
1168
00:40:11,976 --> 00:40:13,110
throughout my years
1169
00:40:13,210 --> 00:40:14,445
and I've noticed Quebecers
1170
00:40:14,545 --> 00:40:16,680
are really adamant
about their traditions.
1171
00:40:16,781 --> 00:40:18,749
Oh my gosh,
we're the worst.
1172
00:40:18,849 --> 00:40:21,519
So, what is that?
What's that about?
1173
00:40:21,619 --> 00:40:23,287
It's strange.
1174
00:40:23,387 --> 00:40:26,424
I never saw people,
1175
00:40:26,524 --> 00:40:29,326
including myself before,
I must say,
1176
00:40:29,427 --> 00:40:33,130
so protective
1177
00:40:33,230 --> 00:40:35,332
of the culture
1178
00:40:35,433 --> 00:40:38,602
defined by food,
I will say.
1179
00:40:38,702 --> 00:40:40,571
You've made a point
to put traditional
1180
00:40:40,671 --> 00:40:42,239
Québecois food
on your menu.
1181
00:40:42,339 --> 00:40:43,774
You've got the
Montréal smoked meat.
1182
00:40:43,874 --> 00:40:45,743
You've got poutine on here.
1183
00:40:45,843 --> 00:40:47,611
You've got a lot
of other food
1184
00:40:47,711 --> 00:40:49,447
that I'm sure
you grew up eating.
1185
00:40:49,547 --> 00:40:50,614
Yeah, it's important.
1186
00:40:50,714 --> 00:40:52,516
So, as a vegan
you don't miss out
1187
00:40:52,616 --> 00:40:53,651
on Quebec culture.
1188
00:40:53,751 --> 00:40:55,186
You can have everything.
1189
00:40:55,286 --> 00:40:58,189
You can have the classic
Montréal, Quebec, food.
1190
00:40:58,289 --> 00:40:59,690
Yeah, exactly,
'cause I said
1191
00:40:59,790 --> 00:41:02,626
you're not gonna be
culturally challenged
1192
00:41:02,726 --> 00:41:05,963
by going vegan in Quebec
or anywhere, I find.
1193
00:41:06,063 --> 00:41:07,164
Amazing.
1194
00:41:07,264 --> 00:41:08,165
Thank you.
1195
00:41:08,265 --> 00:41:09,533
And then obviously
it's not a diner--
1196
00:41:09,633 --> 00:41:11,502
Seriously.
--without a shake!
1197
00:41:11,602 --> 00:41:13,070
Exactly, shall we?
1198
00:41:13,170 --> 00:41:14,405
Yeah, so what do we
have here?
1199
00:41:14,505 --> 00:41:16,540
Cookies and cream?
Classic cookies and cream?
1200
00:41:16,640 --> 00:41:17,708
Voila.
1201
00:41:17,808 --> 00:41:19,210
Yeah,
coconut whipped cream.
1202
00:41:19,310 --> 00:41:21,345
Mm.
1203
00:41:21,445 --> 00:41:22,847
Really, really good.
1204
00:41:22,947 --> 00:41:24,548
I'm sorry to do this.
1205
00:41:24,648 --> 00:41:25,816
What, what?
1206
00:41:25,916 --> 00:41:27,318
One of my camera guys,
1207
00:41:27,418 --> 00:41:28,686
he was telling me
how much he loves
1208
00:41:28,786 --> 00:41:30,154
cookies and cream.
1209
00:41:30,254 --> 00:41:32,022
So I got to have him
try this.
1210
00:41:32,122 --> 00:41:33,324
Johnny, come in here.
1211
00:41:33,424 --> 00:41:34,558
Johnny,
come in here.
1212
00:41:34,658 --> 00:41:35,626
Alright, give it
to me, man.
1213
00:41:35,726 --> 00:41:38,095
MJ: Yes!
Here you go, is it good?
1214
00:41:38,195 --> 00:41:39,196
MJ:
I want some more.
1215
00:41:39,296 --> 00:41:40,798
Mm.
Oh, oh!
1216
00:41:40,898 --> 00:41:42,266
That is fabulous.
1217
00:41:42,366 --> 00:41:43,501
Johnny likes it.
1218
00:41:43,601 --> 00:41:44,935
It's got the Johnny
stamp of approval.
1219
00:41:45,035 --> 00:41:46,237
Everybody likes it!
1220
00:41:46,337 --> 00:41:47,538
(Laughter)
1221
00:41:47,638 --> 00:41:49,440
Yes!
You want an actual bite?
1222
00:41:49,540 --> 00:41:51,208
I'll take
an actual bite.
1223
00:41:51,308 --> 00:41:52,643
Mena: I think he does.
1224
00:41:52,743 --> 00:41:54,912
"Feed it to me."
My god, so demanding.
1225
00:41:55,012 --> 00:41:57,681
Here you go.
Here you go.
1226
00:41:57,781 --> 00:41:58,916
Holy moly.
1227
00:41:59,016 --> 00:42:00,050
MJ: Mm-hmm?
1228
00:42:00,150 --> 00:42:01,385
It's good, right?
Man: Yeah.
1229
00:42:01,485 --> 00:42:02,720
Wow!
1230
00:42:02,820 --> 00:42:04,088
Alright.
1231
00:42:04,188 --> 00:42:06,056
Cheers.
1232
00:42:07,525 --> 00:42:09,293
Mena: Even after the crew's
had a go at it,
1233
00:42:09,393 --> 00:42:11,996
I can't not eat
the rest of that sandwich.
1234
00:42:12,096 --> 00:42:14,365
It's too delicious.
1235
00:42:14,465 --> 00:42:17,134
Listen, for a city renowned
for its classics
1236
00:42:17,234 --> 00:42:19,870
and raising its homegrown fare
to iconic levels
1237
00:42:19,970 --> 00:42:22,506
with tight adherents
to nostalgic standards,
1238
00:42:22,606 --> 00:42:25,709
I'm seeing and tasting
a shift.
1239
00:42:25,809 --> 00:42:27,344
I mean, I'm polishing off
1240
00:42:27,444 --> 00:42:30,481
a signature smoked meat
sandwich fantastique,
1241
00:42:30,581 --> 00:42:32,516
carved out of
plant protein.
1242
00:42:32,616 --> 00:42:35,686
Montréal is a city that's
increasingly welcoming,
1243
00:42:35,786 --> 00:42:38,656
growing, taking risks
and, dare we say it,
1244
00:42:38,756 --> 00:42:40,858
redefining tradition.
1245
00:42:40,958 --> 00:42:42,927
With that,
it's a bientot,
1246
00:42:43,027 --> 00:42:45,095
see you soon, Montréal.
1247
00:42:45,195 --> 00:42:53,137
♪
1248
00:42:53,237 --> 00:43:01,211
♪
1249
00:43:01,312 --> 00:43:09,253
♪
1250
00:43:09,353 --> 00:43:17,394
♪
147590
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