>> 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.