last year I went on a cook’s tour of
Canada traveling from east to west I got
to sample some of the best food this
country has to offer
but there’s one dish from one restaurant
that I can’t get out of my mind so I’m
back in Montreal a hot bit of culture
and culinary art to sample that dish and
learn more about it going to Maison
publique to eat that always said it’s
maybe traveled halfway around the world
[Music]
right Terry can you show me the toy
store a walk yeah which one my toaster
yeah absolutely well it was the
inspiration behind this crazy dish when
I lived in in London I had one roommate
who would eat Marmite on toast but he’d
he toast the bread butter Marmite and
then it sliced cucumbers and that was a
new one for me and then when I was a kid
used to go down with my dad to the beach
and we stew polloi stirs off the beach
West Coast oysters taste like cucumbers
of the call but they taste like
cucumbers maybe we can incorporate some
Marmite into it to make it a bit of an
umami tsunami sort of thing you know
and then it was born okay let’s mate
yeah okay
these are be change loiters from Quadra
Island in British Columbia not too far
from Tina very far from dinner yeah very
far from Dino
[Music]
so we just lightly steam them they’re
still toy store the meat is just set so
you pop these guys open when we make the
the mayonnaise we we do use some of the
liquid that comes out of it and so how
did you meet Jamie when I moved to
London I was young and he had just
opened in 15 and I went to go eat and
then somebody came over asks if I was
interested in the stuff okay let’s push
it
yeah that’s are you a cook that’s again
I’m a cook from Canada I said oh we’re
looking for cooks right let’s crack on
all right they complete the dish is just
regular button mushrooms which I really
love button mushrooms some people don’t
think they’re fancy enough I think
they’re delicious I just cooked way way
down and nothing in no garlic no show
off so anything just dry in the pan let
the salt let the water come out put them
down a little bit of time and that’s it
and they start to caramelize a little
bit so there’s just a few mushrooms in
the bottom just raw onions he’s not
really cooking in the end anyway they
just sort of warm through but they had
that little did it crunch in it
yeah like the sort of Nia onion flavor
we just slice them up into three it’s so
cool for me to see what’s what went into
it because it’s really social it’s like
when you know nothing about it and you
eat it for the first time it really is
like what hell is going on in there it’s
amazing I don’t really have a signature
dish I guess this is it but I’ve known
for like a baked oyster so why Montreal
never been here before
growing up in the west coast I sort of
knew it was going on there and wanted to
see something new and then bought a
one-way ticket to Montreal and then
never left there’s probably one of the
oldest cities in the country
you know so everything basically came
through here so it’s widely
multicultural I mean we have a lot of
inspiration to and influences to draw
from French Portuguese Italian Russian
Lebanese and that’s whatever kind of
blessed in Canada we have a culinary
identity but it’s very multicultural yes
it’s a great place to come here and
experience Canada through the food for
sure I agree so this is the Marmot
meaning so we make it like basically
amenities with lots of lots of egg yolks
it just gets nice and glazy with us
living let’s make it like a regular
mayonnaise except for we put a little
bit of mustard but English mustard
become our mine and then the Marmite and
so if you make a very thick manage he’s
let it out with little bit of water we
let it up with a little bit of the
oyster juice pinch of cayenne lemon
juice pal that’s like five hundred mils
of mayo it’s a lot so now we bite
now we Vicky all right so 375 400 into
the oven for about 12 minutes you want
the main aims to start bubbling around
the edges just like a lasagna you know
you know it’s ready when it starts to
bubble Chris Brown the edges
[Music]
Wow holy cow
this put a wet wet salt uh-huh
so they stand upright usually get one
because you’re so handsome you’re gonna
get to tear and they’re gonna dinner
I just knew we would get on Jesus just
look at that
[Music]
so good it is so good you know I go nail
the whole shebang huh
no manners at the stage good food makes
you lose your manners it’s bringing all
the memories back like a year ago
familiar and just being my having a
revelation you don’t have those many
revelations anymore do it to me need to
get old never you’re surprised yeah
exactly and then you get something as a
revelation and it really reminds you why
food so important why you’re going to
food in the first place in it Jill to
mean makes you fall in love with it all
over again
that is the best oyster in the world
thanks yeah totally amazing like really
good
[Music]
Canada traveling from east to west I got
to sample some of the best food this
country has to offer
but there’s one dish from one restaurant
that I can’t get out of my mind so I’m
back in Montreal a hot bit of culture
and culinary art to sample that dish and
learn more about it going to Maison
publique to eat that always said it’s
maybe traveled halfway around the world
[Music]
right Terry can you show me the toy
store a walk yeah which one my toaster
yeah absolutely well it was the
inspiration behind this crazy dish when
I lived in in London I had one roommate
who would eat Marmite on toast but he’d
he toast the bread butter Marmite and
then it sliced cucumbers and that was a
new one for me and then when I was a kid
used to go down with my dad to the beach
and we stew polloi stirs off the beach
West Coast oysters taste like cucumbers
of the call but they taste like
cucumbers maybe we can incorporate some
Marmite into it to make it a bit of an
umami tsunami sort of thing you know
and then it was born okay let’s mate
yeah okay
these are be change loiters from Quadra
Island in British Columbia not too far
from Tina very far from dinner yeah very
far from Dino
[Music]
so we just lightly steam them they’re
still toy store the meat is just set so
you pop these guys open when we make the
the mayonnaise we we do use some of the
liquid that comes out of it and so how
did you meet Jamie when I moved to
London I was young and he had just
opened in 15 and I went to go eat and
then somebody came over asks if I was
interested in the stuff okay let’s push
it
yeah that’s are you a cook that’s again
I’m a cook from Canada I said oh we’re
looking for cooks right let’s crack on
all right they complete the dish is just
regular button mushrooms which I really
love button mushrooms some people don’t
think they’re fancy enough I think
they’re delicious I just cooked way way
down and nothing in no garlic no show
off so anything just dry in the pan let
the salt let the water come out put them
down a little bit of time and that’s it
and they start to caramelize a little
bit so there’s just a few mushrooms in
the bottom just raw onions he’s not
really cooking in the end anyway they
just sort of warm through but they had
that little did it crunch in it
yeah like the sort of Nia onion flavor
we just slice them up into three it’s so
cool for me to see what’s what went into
it because it’s really social it’s like
when you know nothing about it and you
eat it for the first time it really is
like what hell is going on in there it’s
amazing I don’t really have a signature
dish I guess this is it but I’ve known
for like a baked oyster so why Montreal
never been here before
growing up in the west coast I sort of
knew it was going on there and wanted to
see something new and then bought a
one-way ticket to Montreal and then
never left there’s probably one of the
oldest cities in the country
you know so everything basically came
through here so it’s widely
multicultural I mean we have a lot of
inspiration to and influences to draw
from French Portuguese Italian Russian
Lebanese and that’s whatever kind of
blessed in Canada we have a culinary
identity but it’s very multicultural yes
it’s a great place to come here and
experience Canada through the food for
sure I agree so this is the Marmot
meaning so we make it like basically
amenities with lots of lots of egg yolks
it just gets nice and glazy with us
living let’s make it like a regular
mayonnaise except for we put a little
bit of mustard but English mustard
become our mine and then the Marmite and
so if you make a very thick manage he’s
let it out with little bit of water we
let it up with a little bit of the
oyster juice pinch of cayenne lemon
juice pal that’s like five hundred mils
of mayo it’s a lot so now we bite
now we Vicky all right so 375 400 into
the oven for about 12 minutes you want
the main aims to start bubbling around
the edges just like a lasagna you know
you know it’s ready when it starts to
bubble Chris Brown the edges
[Music]
Wow holy cow
this put a wet wet salt uh-huh
so they stand upright usually get one
because you’re so handsome you’re gonna
get to tear and they’re gonna dinner
I just knew we would get on Jesus just
look at that
[Music]
so good it is so good you know I go nail
the whole shebang huh
no manners at the stage good food makes
you lose your manners it’s bringing all
the memories back like a year ago
familiar and just being my having a
revelation you don’t have those many
revelations anymore do it to me need to
get old never you’re surprised yeah
exactly and then you get something as a
revelation and it really reminds you why
food so important why you’re going to
food in the first place in it Jill to
mean makes you fall in love with it all
over again
that is the best oyster in the world
thanks yeah totally amazing like really
good
[Music]
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