“Let's stop criticizing our banks!”

More than ten years after the subprime mortgage crisis, all the light has not been shed, and yet the idea of ​​the guilt of the banks has taken hold firmly in people's minds. They are even blamed for the double fault, since after playing with fire and triggering the crisis, they allegedly asked for help from the States. This unanimous condemnation, the result of incomplete analyzes, is a heavy component of the bank bashing that has raged since then and unfortunately works against our interests. We are indeed at a critical moment when Europe, faced with the domination of American finance and the dollar, must develop its own financial capacities. The development of a strong pan-European financial sector is therefore essential if we particularly want to foster the emergence of future European gafas. 
If it is vain to hope for the complete disappearance of this bank bashing and, one might say, of the bashing market whose roots plunge both in history and in ignor…

Visit Morocco Delicacies And Saint-valentin Delicacies

Like several Montreal establishments, the Chez Victoire restaurant is no exception to this slightly quieter period than it is in winter.

Customers hesitate to leave their homes and barter on the terrace for cocooning in front of the TV. But Chez Victoire intends to get them out of their cozy sofa! The restaurant is once again participating in Montréal en lumière and will offer a special Valentine's menu. "We are part of the institutions now, because it is rare for a restaurant to survive as long in Montreal. We are still as passionate about our profession and we listen to our customers ", explains Sindie Goineau, the co-owner. 

Dans mon quartier and Chez Victoire

Present since the beginning of the Chez Victoire adventure, she has noticed that customers have "an increasingly thin palate" and are "more and more curious to discover new flavors, and above all, they are more and more more connoisseurs ”. For her and the whole team, it is a "beautiful challenge", she assures, and above all, "it forces us not to rest on our laurels".

However, the establishment also relies on its great classics such as the oyster formula at $ 1 on Tuesday evenings, the industry menus on Sunday evening offered at $ 35 instead of $ 49, or its late-night menu available every evening after 10 p.m. for $ 25. For Valentine's Day and Montréal en lumière, on the other hand, chef Alexandre Gosselin has left his comfort zone…

This is the fifth time that Chez Victoire has participated in the event. "Montreal is full of talent and it's a great way to help make Montreal gastronomy shine. It's also an opportunity to introduce new chefs to our customers, "says Sindie. For this year, as the theme is "local products", the restaurant has decided to work with a local chef: Hakim Chajar.

The winner of the show Chefs! was born in Casablanca and is also a very good friend of Alexandre Gosselin. The menu offered on February 23 will be a five-course menu at $ 75 per person, $ 125 with food and wine pairings, and will be inspired by Morocco. Each of the two chefs worked on half of the menu. We will find a pastilla with cheeses from Quebec, or a revisited Moroccan salad.

“Our chef loves traveling and integrates his discoveries into his inspiration. It's kind of a game for him to work with different cuisines around the world, "says Sindie. The co-owner specifies that the 5:30 p.m. service is already almost complete, so food lovers must hurry!

Mid-February is the time for couples to go out to a restaurant for a romantic getaway. And of course, Chez Victoire does not fail to jump at the chance to cook up a very special menu for them. "We are going to offer a sexy menu, based on local products," promises Sindie. The five courses at $ 60 per person, $ 100 with the wine and food pairing, will be offered on February 14 and 15 in the evening.

On the menu: raw yellowfin tuna served with sea urchins, elderberries and spicy goria pepper. There will also be an oyster mushroom starter straight out of the 400 foot mushroom farm. "It was our former deputy chef, Michael Loyer, who started this farm, so it's a bit of a wink," said the co-owner.

An aged duck breast will also be served, served with charcoal rosemary and rutabagas. Sweet beaks can enjoy a coffee pana cotta with Jerusalem artichoke ice cream and hazelnut gel. “Vegetarians can have alternatives. Just mention it to us when booking. "