Welcome to your new edition of Fast Delivery, your digest of short stories from the restaurant world. Today we will write about the national event that is Burger Week and which is coming to an end soon, but also the model of fusion cuisine and the openings of two restaurants, prepared by well-known restaurateurs in their respective localities.
Let's start with Burger Week, presented for the 11th time, and which began on September 1st. The event, which highlights the originality of chefs in their concoction of burgers, will end on September 14. For this new edition, the organizers have made the bold choice to offer a vegetable theme: less beef or veal patties, more plant-based burgers, please! Of course, for a restaurant to participate, it is not necessary to feature this vegan option. Across Canada, 400 restaurants are participating and will try to win the popular vote. Do you have restaurants in your locality participating?
Let's continue with fusion cuisine, this creative concept that remains somewhat mysterious for many people even today. We talk about it in this edition because the summer of 2022 saw the appearance of a few restaurants highlighting this fusion of genres. Indeed, fusion cuisine is easily identifiable since it mixes at least two different genres. For example, Montreal now has Nikkei MTL and Yoko Luna which combine recipes and ingredients from Peru and Japan. Still in the metropolis, Tiramisu gives way to Italian cuisine with a Japanese touch. In Quebec, BO Cuisine d’Asie rather pairs our local ingredients with recipes from Asia, particularly from Japan, Thailand and North Korea. Without a doubt, these are happy combinations to discover!
Let’s end with the announcement of the opening of two new addresses, a first on the South Shore and the second in Sherbrooke.
First, the Restaurant Tandem, closed during the pandemic, decided to reopen its doors but on the other side of the river, in Verchères. Le Tandem had a storefront for 12 years in Villeray. It had been ranked #1 on TripAdvisor for the past four years. This time, the restaurant will offer food and wine pairings and will offer dishes accompanied by products from their farmhouse. But beware! There will only be 12 seats inside (with a terrace available in summer).
Finally, the owners of O’Chevreuil, a well-known restaurant on Wellington North Street in Sherbrooke, set up a new project: Parizzo Osteria. “We go all out in Italy in terms of charcuterie and cheeses, underlines Mr. Pariseau, one of the owners, in an interview with the newspaper La Tribune. For the drink too, I will tell you about Aperol, an Italian bitter liqueur, Campari, vermouth, all Italian imports. There will still be things from O'Chevreuil, but the rest is Italian. “A sporty atmosphere will be in order, with TV screens that will broadcast football, hockey, golf, etc.
