WEB SERIES #JesuisUnEnfantTerrible

SEASON 2, EPISODE 1

"The one when… We all made pickles together!"

It is harvest season and the team comes together with Simon to make some pickles.

With:
Simon Laborde, Executive Chef
Oussama Ben Tanfous, Chef, Catering
Team Les Enfants Terribles

SEASON 1, EPISODE 12

"The one when… Rodrigo inspires us with a spicy and colorful barbecued fish!"

A whole fish on the BBQ, with a beautiful Al Pastor marinade, a grilled stone fruit salad and a marvelous margarita!

With:
Rodrigo Flores, Chef, Nun's Island
Simon Laborde, Executive Chef
Maximiliano Vallée Valletta, Chef bar & General Manager

SEASON 1, EPISODE 11

"The one when… Max prepares us for a spritz marathon!"

Spritzers for all tastes and all occasions!

With:
Maximiliano Vallée Valletta, Chef bar & General Manager

SEASON 1, EPISODE 10

"The one when... Francine made us a marvelous filet mignon!"

Local ingredients are the stars of this BBQ Surf & Turf! Francine's famous filet mignon and grilled lobster tails, served with beautiful garden vegetables and an authentic Montreal's Gin & Tonic.

With:
Francine Brûlé, Owner
Simon Laborde, Executive Chef
Maximiliano Vallée Valletta, Chef bar & General Manager

SEASON 1, EPISODE 9

"The one when… We made a beautiful seafood platter!"

Ceviche, tartare and a rhubarb liquor cocktail to accompany an abundant flowery and festive seafood platter. Nothing too good for Mother’s Day!

With:
Simon Laborde, Executive Chef
Oussama Ben Tanfous, Executive sous-chef & Catering Chef
Maximiliano Vallée Valletta, Chef bar & General Manager

SEASON 1, EPISODE 8

"The one when… Les Enfants Terribles celebrates 10 years!"

Tribute video

With:
All les Enfants Terribles (almost ;-)

SEASON 1, EPISODE 7

"The one when… We explored the Lower St-Lawrence flavors"

A beautiful Lower St-Lawrence Salted Herbs and Montreal paprika marinated roasted leg of Kamouraska lamb, served with a Salicornia salad, and a Saint-Laurent gin classic martini.

With:
Simon Laborde, Executive Chef
Oussama Ben Tanfous, Executive sous-chef & Catering Chef
Maximiliano Vallée Valletta, Chef bar & General Manager

SEASON 1, EPISODE 6

"The one when... We put everything in... The chocolate"

On Valentine's Day — or any day — it is crazy everything you can put in a chocolate fondue!

With:
Simon Laborde, Executive Chef
Oussama Ben Tanfous, Executive sous-chef
Maximiliano Vallée Valletta, Chef bar & General Manager

SEASON 1, EPISODE 5

"The one when... We made some magic potions!"

2 grog recipes (hot cocktails) to enjoy at the après-ski, by the fireplace, on a (false) bearskin!

With:
Maximiliano Vallée Valletta, Chef bar & General Manager
Simon Laborde, Executive Chef
Oussama Ben Tanfous, Executive sous-chef & Chef - Nun's Island

SEASON 1, EPISODE 4

"The one when... We made foie gras with Jean-Paul"

How to cook foie gras like a chef!

With:
Jean-Paul Magnier, Production Chef
Serge Bruneau, Co-owner
Simon Laborde, Executive Chef
Oussama Ben Tanfous, Executive sous-chef & Chef - Nun's Island
Maximiliano Vallée Valletta, Chef bar & General Manager

SEASON 1, EPISODE 3

"The one when... I impressed my girlfriend with a clean-out-the-fridge"

How to make a cocktail like a pro with ingredients from the fridge.

With:
Maximiliano Vallée Valletta, Chef bar & General Manager
Simon Laborde, Executive Chef

SEASON 1, EPISODE 2

"The one when... We cooked a turkey for Thanksgiving"

Chefs tricks to impress with your Thanksgiving turkey.

With:
Simon Laborde, Executive Chef
Manuel Jaramillo, Chef Laval
Maximiliano Vallée Valletta, Chef bar & General Manager

SEASON 1, EPISODE 1

"The one when... Serge showed us how to bake his tarte Tatin"

The true and only, authentic tarte Tatin!

With:
Serge Bruneau, Owner
Simon Laborde, Executive Chef
Oussama Ben Tanfous, Executive sous-chef & chef Nun's Island
Maximiliano Vallée Valletta, Chef bar & General Manager

OUR LOCAL PRODUCERS

Each month, we feature one of our suppliers, a local producer with whom we are proud and happy to work with.

LES MARCHANDS DUFRAIS

FOREST TO TABLE

For Les Marchands DuFrais, only that which is exquisite deserves to be picked, and by the best pickers! As distributors of fresh mushrooms in season, and dehydrated or frozen throughout the year, they also offer products derived from truffles and berries, to the delight of chefs and our taste buds!
FAIRMOUNT BAGEL

THE BEST BAGEL IN THE WORLD IS 100 YEARS OLD!

Fairmount Bagel will celebrate, in the next year, its 100th anniversary! Founder Isadore Shlafman had to flee Kiev in 1919, and as fate would have it, he arrived in Montreal and founded North America’s first bagel bakery. After initially operating in the alley behind Schwartz’s, on the Main, he moved his bakery to Fairmount Street, where it still stands. The bagel recipe and method have remained unchanged to this day.
CIRKA DISTILLERIES

FROM THE GRAIN TO THE BOTTLE, EVERY DETAIL COUNTS!

Cirka Distilleries has a unique approach. They produce their spirits on their premises, from grain to bottle: cooking the grains (GMO-free, locally produced), fermenting, distilling and bottling. They opened their doors in 2015, and the distribution network for their vodka and gins has already grown considerably to include Nova Scotia, Alberta and Ontario.
BIRRI ET FRÈRES

AT THE HEART OF JEAN-TALON MARKET FOR MORE THAN 50 YEARS!

Over the years, Lino and Bruno Birri, market gardeners and nursery owners, have become leading figures at the Jean-Talon Market. Birri et Frères offers its diverse clientele – including around a hundred restaurants – local products harvested daily, along with greenhouse products in the winter. They also sell plants and seeds for gardening.
1769 DISTILLERY

SPIRITS HANDCRAFTED IN MONTRÉAL

1769 Distillery has produced spirits in small batches since 2014. Madison Park gin and MVodka are available in various versions, and they will launch the first three-year-old Canadian whisky made in Montreal in mid-June 2018. This microdistillery is also at the origin of our famous Oak Barrel-Aged Maple Old-Fashioned, a unique elixir that sprang from a collaboration between their master distiller Andrew Mikus and Maximilliano Vallée Valletta, head bartender and general manager at Les Enfants Terribles.
HECTOR LARIVÉE INC

FOUR GENERATIONS OF FRESH AND LOCAL FRUITS AND VEGETABLES!

Hector Larivée, a family business founded in 1940, is a leading distributor of fresh produce, and the first choice for many Quebec chefs, thanks to its unique know-how, unparalleled customer service and focus on sustainable development.
UN OCÉAN DE SAVEURS

THE ALGAE HUNTER

Antoine Nicolas dives under pack ice in temperatures equivalent to -50 °C to gather about 15 varieties of Gaspé seaweed, these "superfoods" that are worth getting to know for their nutritional value and superb flavours. His sea vegetables and seafood are harvested year-round on demand and delivered throughout Quebec.
MAISON SIVO

QUÉBEC’S FIRST WHISKEY

Maison Sivo is a micro-distillery to which we owe Quebec’s first whiskey! It is also an eco-friendly farm that grows blackcurrants, blueberries and raspberries to make fine brandies and liqueurs. Meet Janos Sivo, Master Distiller!
O’CITRUS

CITRUS FRUIT VANGUARD

The Vaillancourt family’s fruit and vegetable farm was founded way back in 1823! As a child of the seventh generation of one of Quebec’s oldest farming families, Vyckie Vaillancourt has added a new branch to the family business by creating O’Citrus, which is dedicated to exotic citrus fruits. Yuzu, kumquat, and Buddha’s hands are now produced just north of Montreal, on the island of Laval!
LA CANARDIÈRE

THE CHEF’S FOIE GRAS

La Canardière is a family farm located in Carignan, Montérégie. Their free-range ducks are grain fed with 100% natural whole corn, which gives the foie gras a unique color and delicate taste. Their traditional artisan work is a delight to chefs, and their patrons!
WHITE KEYS

A VODKA MADE IN THE CITY

A gang of young and unconventional Montreal entrepreneurs from the worlds of spirits, marketing, advertising and music – to name a few – decided to join forces and create a unique vodka made from high-quality local products. White Keys Vodka: an immediate success!
LA ROSE DES VENTS

FAMILY FARM

The family farm “La Rose des Vents” was founded in 1945 in Mont-Laurier. Today, Diane Aubin and her entire family produce high quality poultry, including guinea fowl, duck and turkey, fed with grains grown on the farm.
LES ARTISANS DES SAVEURS

INVENTOR OF FLAVORS

Meet Michel Lachaume, free-breeder. For our Chefs, he finds fruits and vegetables, herbs and spices, from all around the world, and grows them in his fields. Encounter with an inventor of flavors.

TOP