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  • >> Listening to the wind of change.

  • >> I have to speak to you in English.

  • You're still at TNC castle?

  • [MUSIC]

  • >> Hi my name is John Mike, I am the chef and

  • owner of Tripes and

  • Caviar this delicious restaurant, cocktail bar,

  • food club and

  • corporate catering agency here in Verdun.

  • Verdun is in Montreal,

  • a supercross, we are like in the city center but

  • in the south western part of Montreal.

  • So like, we're five minutes away from, like,

  • the Atwater Market where, like, Joel Beef is and

  • like all this stuff.

  • But at the same time, we can't have bars here.

  • So like, we have a restaurant with, like,

  • a liquor license, but for restaurants.

  • We need to eat, you know?

  • We've been open for a year.

  • We serve offals.

  • We do offals and cocktails.

  • It's pretty dangerous,

  • pretty crazy, but pretty awesome.

  • I'm a French-Canadian super hard core.

  • I'm from Quebec city.

  • I moved to Montreal about six years ago, and I used

  • to have like eight lives before being a chef.

  • My background is really into like mixology and

  • bar tending, so I, I was really lucky enough to

  • travel like all over Central America,

  • a lot of Italy and, and Turkey.

  • I got hooked on,

  • like, the cooking aspect of life really when I

  • was in Turkey.

  • Like, products there were crazy.

  • The seafood was amazing.

  • So this is one of our signature dishes as well.

  • It's called the it's called the octopus.

  • It comes with pickled, pickled, pickled beets

  • some carrot salad very cool, very fresh.

  • PIckled cauliflower as well,

  • some Quebec asparagus.

  • Really fresh, French radishes, sex, drugs and

  • rock and roll, and our obviously very cool and

  • spicy Sriracha vinaigrette.

  • [FOREIGN].

  • >> [FOREIGN].

  • >> The pig is doing great boys.

  • We didn't want to take

  • away from the experience of the food club.

  • So we recreated kind of the same process.

  • Okay so the the gonads.

  • I'm just taking off the gonads from the the

  • shell, slowly try to keep them still super tight.

  • And we add them in this iced,

  • cold water with a bit of salt.

  • Depending on the water temperature,

  • they get like,

  • this color, like a bit radioactive orange.

  • We just do this sabayon with a bit of

  • Quebec cider.

  • And what we do afterwards, and

  • we just blend in half of the corals.

  • >> Half of the uni inside and,

  • like, the other half is on top.

  • It's a lot of work, but in general,

  • cooking offals is like honestly is, like,

  • five times a lot more work than anything else,

  • or whatever.

  • Sabayon ready.

  • We have some sea buckthorn berries,

  • some fried bread crumbs and

  • a [INAUDIBLE] of radishes.

  • A bit of red wine vinegar.

  • A really good olive oil.

  • Salt and pepper.

  • Super easy.

  • All right.

  • Tripes and Caviar actually started off on

  • my second semester of cooking school.

  • And so basically, we, we used to like

  • learn beef bourguignon with like this very,

  • very cool cuts of beef and, and stuff like that.

  • And I was like all right, cool.

  • Cool technique.

  • And I used to bring that back home in

  • my apartment with my, with my roommate that was

  • studying with me at that time.

  • And we used to buy it for like $50 bucks of offals

  • every day and just like recreate that recipe but

  • with offals, you know, so, basically we were,

  • like, creating something without even

  • knowing what we were doing.

  • I wanted to really educate Montreal's

  • culture on, like, cocktails and offals.

  • Ordering table 22, three top, we're gonna

  • start off with the sea urchin, please.

  • And I organized events just to,

  • like, showcase that so,

  • like five to ten course meals and

  • they presented themselves in the restaurant and

  • I took possession of their watches and

  • their phones.

  • Just to make sure there was no bullshit going on.

  • I was like, I was like controlling everything.

  • Their life, and their, like, their visions and

  • everything for, like, three hours.

  • [FOREIGN] Cooking, only two people in the kitchen

  • is, is actually pretty amazing if

  • you like the people you're working with.

  • If you feel like, if you feel like it's enough,

  • then it's enough, you know.

  • For us, it's definitely enough because Sarah and

  • I, we've been working together since

  • the starting of this restaurant.

  • She's been there since the opening.

  • This is a 20-year-old sous chef that has way

  • too much pressure on her shoulders, but

  • she is the star, man.

  • She's, she's [LAUGH] just crazy.

  • >> Yes, I'm making comes with a chocolate sauce,

  • pineapple chutney,

  • marinated mustard seeds on the inside,

  • lavender tuiles.

  • It soaks all night in sabayon, then we bake it,

  • cool it and then bake it again.

  • >> Guys, life is a gift that you unwrap too fast.

  • >> [NOISE].

  • >> Our first stop last night was at Grumman '78.

  • This is like a, it's like a rave.

  • This stuff's like in,

  • in fuckin' lighting >> Yup.

  • >> You're not going to Lasalle.

  • Just go straight ahead.

  • It's gonna be fine.

  • I'm gonna guide you.

  • [FOREIGN] So, Grumman '78, basically is a,

  • is a garage that they transformed for

  • their headquarter.

  • That's where they do all the prep for

  • their food truck.

  • >> They were Montreal's first food

  • truck actually.

  • >> Yep.

  • >> Kinda cool to throw it out there.

  • >> Yep.

  • >> [CROSSTALK].

  • >> Really cool spot, we love to go there.

  • It's super badass.

  • Awesome people.

  • Awesome food.

  • Good friend of ours.

  • So, Gaelle was there, and she just, said,

  • treated us like kings.

  • These are my friends.

  • We always travel with us when we when we

  • when we party hard.

  • This is a party hard situation isn't it?

  • >> Yeah.

  • >> Large cubes of beautiful organic salmon

  • served in a, like a sushi style spicy mayonnaise.

  • These are just pelom poulet, or fried chicken

  • basically served on a classic potato salad.

  • The breading on this is crazy.

  • The food is always just so fresh over there.

  • I just love to go there, have a few cocktails.

  • 'Cause, I mean,

  • I know I'm never, gonna be like super full, it's

  • not like this big butter stuff, it's just like,

  • cool stuff, transformed in a really fun way.

  • There was, like, this dangerously huge ribeye

  • that was just, what was that?

  • [LAUGH].

  • >> [FOREIGN].

  • >> I was really happy really stoked to,

  • to go see my friends over there for a while.

  • Kate is my PR girl so she does all the PR for

  • the restaurant.

  • >> She's tweeting right now, it's like, so

  • important. >> For the, for

  • the company.

  • >> [CROSSTALK].

  • >> Okay, that's [LAUGH].

  • >> We're going to Le Jay.

  • Ludger's a bar that just opened about less than

  • a year ago in which is a neighborhood close

  • to Verdun.

  • The bar is amazing.

  • The food is cool.

  • Plus it's Sarah,

  • Sarah's boyfriend that cooks over there.

  • >> Oooh. >> That's fun isn't it.

  • She's in love.

  • She's in love.

  • Touch me, touch me.

  • I want to feel your body,

  • your heart beating next to mine.

  • Touch me, touch me now.

  • [LAUGH].

  • >> Ludger's is

  • in a really fun neighborhood, really,

  • really, fun neighborhood called Saint Henry.

  • It's booming right now, it's crazy right now.

  • There's like restaurants blowing up almost every

  • month, you know.

  • But Ludger has a cool vibe.

  • We got some some really,

  • really big clients that work there.

  • And good friends.

  • I just like, I love the vibe man.

  • The owners are amazing.

  • Julian is dangerous.

  • >> There's a little corn puree with

  • some beef short ribs.

  • A little salsa verde.

  • Little beef, beef demi glace going on top.

  • And the [FOREIGN] the onion rings.

  • What we try to do here at Ludger is market fresh

  • cuisine, high end sort of bar food if you will.

  • Just stuff you like to eat and

  • stuff we like to make.

  • [MUSIC]

  • I got my abs at, at King crow.

  • it's the ab King promotion.

  • >> Get in there!

  • [LAUGH]

  • >> I just love the way you laugh, so from, like,

  • the waist down, from like your knees up.

  • So, right now we're going to Bethlehem XXX,

  • which is a place that opened a while ago.

  • It's like it's pretty dangerous with like some

  • really crazy Thailandese decor from Thailand,

  • oriented decor.

  • So, basically that's what Bethlehem XXX is.

  • It's like a,

  • you don't tell your mom where you're going.

  • >> Bethlehem XXX Was crazy.

  • It was [LAUGH] it was out of this world.

  • It is a crazy place.

  • I love the vibe over there.

  • It was dangerous.

  • I feel like I was at a like a, like a happy

  • ending massage parlor in Thailand back in the 60s.

  • >> Oh my God.

  • I can't believe that this world is gone.

  • I've never been so juiced up.

  • >> There's this, this guy, this beaver guy,

  • the character that was [COUGH] yep.

  • >> [INAUDIBLE] The food is good.

  • >> I was really humbled.

  • I was like, okay then, this is a master.

  • >> Just kind of mash that in, you know?

  • Just soften it up a little bit.

  • >> The food was amazing.

  • Jesse like, props to that guy, man.

  • I was really super impressed.

  • It was good that we got the spiciness in

  • our brain.

  • It's like, got the pH level up and

  • high, you know.

  • We got curry.

  • >> [CROSSTALK].

  • >> I would like these mussels to come in

  • my mouth.

  • [LAUGH].