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24 Montreal Restaurants in 24 Hours

24 Montreal Restaurants in 24 Hours

Courtesy of Day of Gluttony - Sn 1/Ep 4Tastemade

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The Day of Gluttony hits French Canada's culinary epicenter to take in some of the culture and amazing food on offer in historic Montreal.

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- Buddy, I do not see this restaurant you're talking about. - It's right over there, dude. - Welcome to Montreal. Bruce, what do you think? - This is why we left Toronto? - There's patches of sunshine out there somewhere. Rain or shine, Day of Gluttony. - [Voiceover] An epic food crawl through 24 restaurants in 24 hours. - [Voiceover] In food-centric cities all across America. - [Voiceover] But it's more than a challenge, it's a journey. - Stop number one. We gotta go with some coffee. Cafe Odessa. Bruce? Hello, bonjour. - [Barista] Bonjour. - Do you have anything special that you do? - Cortados. - Two cortados. Why do you start with coffee first? Because-- - Because I need to wake up. - You gotta wake up. Number one. - Ooh, that's good. - Want to just climb back in bed with this. - Done. Thank you. - Thank you. Gotta get the juices flowing with juice, you know what I'm saying? - The green power. How do you say breakfast in French? - Petit dejeuner. - [Bruce] Petit dejeuner. - Petit dejeuner - [Bruce] Wow. That is not petit dejeuner, this is grand dejeuner. - That's for sure. - That is grand. The Montreals, they know how to do potatoes. - Bruce, I know what you need. Here you go dude, you need to relax for a second. - Oh, is this how we start off Day of Gluttony: Montreal? Oh, this is so relaxing. - All right dude, there's your 30 seconds of bliss, let's go. - All right. - I have a surprise for you, Bruce. - L'apothicaire. - Our special, thank you. - I knew you had a friend here, hi. - I met Marie in Thailand. - Thailand, yes. - We did many moons ago, and now we're here in Montreal eating at her restaurant. Small world. - Wow. - Bon appetit. - [Harry] Let me help you out. - [Bruce] Help me out, lift it. We made it. Cheers, cheers. This is good. The trick is telling your stomach that this is your first breakfast. - [Harry] Oh, you missed your mouth. This is gonna be a long day. A long, but satisfying day. - [Voiceover] Et voila there you go, La Patatine. - [Bruce] Aw yeah. - [Harry] Look at that cheese. It's a "patatine," which means it has veggies in it. - That sauce activates it, man. - I gotta say, I feel like this is healthier 'cause we have veggies in it. - [Bruce] I like it. - [Harry] Yeah. I think we can safely call this "a Montreal Salad." And we're here in Old Montreal. An institution, Olive et Gourmando, this is a place that you've got to come to. - Oh, look at that. - See that? We're going Asian style here. - [Bruce] He's always going Chinese tea. - Have a little more, Bruce, keep yourself warm. - Ah, merci Harry. Merci. - You guys gotta try this. - Harry, try some of this pour over. - Ice coffee at Buck 15. Guys, it's not cold enough, so you really gotta have iced coffee. - [Bruce] We all know the rule about iced coffee, it's double the caffeine. - I'm gonna be wired. - These are peach lavender, enjoy guys. - [Bruce] We're gluttonizing. Sensational. Hustle, hustle, hustle, hustle, hustle. - Welcome to Sumac, guys. This place has only been open for three weeks. - [Bruce] This is the new spot to come to. We're doing kafta kabob. Look at that. Look at that, I'm gonna drizzle. This is amazing. - The slaw, man. I'm very much impressed. - [Bruce] Yeah. This is Canadian Mediterranean food with flare, people. The sauce is all gone. You know what we need? - Some dessert at Rustique. - They take their desserts very seriously. Break it. - [Harry] Check this out, oh my God. - This little thing is calling to me. I got him eating out of my hand, people. - [Harry] We gotta run. A pub, dude. - Yeah, hope you're thirsty. - Hey Kenny, thanks for meeting us. - Hey Harry. - What's up, buddy? - Same old, Bruce. Same old, Harry. We have a Glenmorangie Lasanta, the Highland Park 15, last but not least, Laphroaig 10 year. - Enjoy guys, you've earned it. - It's a crazy day. - We got some tasty treats coming for your guys. - We have our whiskey rillete. This is a beef rillete. We have a scotch egg. Here we have a traditional roast beef dinner. - Oh my God. - Kenny. - Yeah, boys. This Yorkshire pudding is basically a gravy sponge. - I was getting kinda hungry. It's been like 30 minutes since we last ate. - [Bruce] I'm doing a combo bite. Scotch egg and roast beef, a little of the gravy. - Are you gonna stack it on top of... Aw there it is. - Kenny, you rock. Thanks, bud. - Absolute pleasure, Harry. - Awesome, man. - See you, Bruce. - Thank you, man. - Thanks for joining me at the Burgundy Lion. Just got a little bit left here. - Beef tartare here at Lawrence, buddy. - Wow. - Gotta mix that egg. If I'm gonna eat raw beef, it's gotta be beef tartare. - Everything here is just like fantastically sourced. - These guys source local animals. Montreal food, awesome. Last bite, baby, let's go. It's espresso time at Cafe Olimpico. - Family owned since 1970. Talk about old school? Got it. - [Harry] Aw yeah, baby. - Look at this barista action, here. - You know Barista Harry's in the house. Wow. - Not bad, hey. - [Harry] We gotta take these to go, dude. Dinette Triple Crown. - Gotta get the fried chicken. - Is this ginger beer? - Homemade. - [Harry] Can't wait to try it. - [Bruce] Oh, look at that drizzle. - [Harry] That is very moist pechuga, let me tell ya. - Have a bite of dark meat, Harry. Holy moley. - Straight for the nuclear, that's how I roll. - Allez. - Oh my God. - [Harry] Shot of Angostura. Lucky 13, Imposto. Hey. - Hey, boys. We have some pan seared scallops, an all homemade charcuteries. - And you do this all in-house? - Absolutely. - Head cheese. - I'm feeling a little seafood. - You're always feeling seafood, man. - Almonds, pine nuts. This is delicious. - Hey Bruce. - Yo. - You know what time it is? - Ice cream. - We're behind the scenes at Pizzeria Gema. - For some Italian custard with Chef Anthony. - How often do you get to be in the back getting frozen custard made for you? Oh man. - Here you go, guys. - Yum. - Oh Montreal, I like your dairy. I'm going sugar crazy. It's hitting me. - Hotel Herman. Oh my God. - [Bruce] You ordered the eel? - [Harry] Eel and sweetbreads. - I'm gonna only take a little bite, okay? - Sweetbreads, man. - Santé. - Santé. Smokey... Milky, too. - [Harry] Wow, what do we have here? Oh my God. - Playing with your meat sticks. This is some primo surf-n-turf. Let me cut you a bite, Harry. - [Harry] We're here at Scarpetta, everybody, with our two bonus eaters, Elloise and Dennis. This is perfect for a date night. - I think this is probably the best pulpo in town. - I can't even tell this is squid. - [Bruce] Harry, you gotta eat the lentils, man. - Thanks for coming, everybody. - Thank you, guys. - [Harry] Hey Bruce, do you know what time it is? - [Bruce] Taco time? - That's right. - All right. - You know what it means when you drop off the scooters? It's cocktail hour. Mezcal sour. - [Bruce] Cucumber, gin, lemonade, soda. Spa-like. - Salud. - [Voiceover] This is authentic Mexican here at Tacos y Tortas. - [Bruce] These things are really, really flavorful. - They're made with love, I can tell. - Home stretch. - Yup. - We're at Imadake, and guess what? They have a double-layer sake bar. - Wow. - [Voiceover] When I say sake you say... - Bomb. - [Voiceover] Sake. - Bomb. - [Voiceover] Sake. - Bomb. - [Voiceover] Sake. - Bomb. - Whoa, you just bombed my hand. Bring it in. - So we have a marinated stake, and you have about five to 10 minutes to fully cook it. Enjoy, guys. - Cheers. - [Harry] Miso marinated black cod. Just kidding, guys. We're here at Grumman '78, and you know what? I'm ready for some food. Bruce? - Just a plate. One plate. - Or three. - There's three. Have you had horse tartare? I've never had it. - [Harry] Horse tartare... - This might be what revives us. - Horse tartare. - Did I really just see you do that? Applause. Applause. Oh, yum. - Clear! - We're here at Le Vin Papillon with our friend Pierre Luc. - The night is starting now. - [Pierre Luc] Beautiful rose bubbles. - Cheers. - Fantastic. - Oh, dangerous. - This is your tree of Brussel sprouts. - Holy good Lord. - Aoili Romesco. - Oh my. That is brilliant presentation. My God. I'm so full but I can't stop eating. - Wow. - Yeah. - It's like it melts. - Oh, dude. We're at L'Original. And this is beat salad, and this is some bone marrow. If you were gonna ask me earlier today if I was gonna have bone marrow at restaurant 22, I would have said, "you're crazy." - Wow. French Canadians have beat out the US so far. L'Original. - Dude this place is chic, it's like a ski lodge. - It's cozy like a ski lodge, yeah, I'd go for that. - Dude, there's some ski bunnies over there. Let's go. Welcome to the Bishop and Bagg. Pimm's Cup, Don Fresco. Salud. Santé. Oh man. - The last little dish, guys. - I do love pickles, I must say. Slightly painful to eat right now. - I'm gonna have my egg. - I can't believe he brought in this after knowing we've been eating at 23 places. - It's almost breakfast, though. - 24? - 24. One more. - One more. - 24. Yes. - What's up g-- Colin! - I had to come and join you on the last one. - Cheers to number 24. Nouveau Palais, thank you for helping us out. - Cheers, guys. - Thanks, guys. - Oh my God. - I'm diving in. - You two are some serious Canadian gluttons. Honorary gluttons, in fact. Come on, it's never too soon. - Where are you guys headed next? - That's a good question.

Coming right up

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