Review
St-Sauveur district of Quebec. Rue St-Vallier. At 6000 km from Lyon. And yet so close to Lyon caps. Almost side by side - or tripe tripe to be more about! - The blue foot and The Fox and the Owl or the invention of the first Quebec plug.
It started four years ago by Blue foot, a deli, opened by Louis Bouchard and Trudeau Tanya Goyette and a third thief who cultivated mushrooms, hence the name. It includes, among others, back bacon, rillettes, greaves, head cheese, tripe and especially the sausage, which quickly made the reputation of the house. So much so that he won in March in Normandy, Mortagne-au-Perche, the gold and silver medals respectively for its Basque blood sausage and black pudding, awards given by the Brotherhood of the Knights of Goûte- Boudin, no less! Still that this is a major international competition where no fewer than 500 producers gathered sausages. The secret of a good black pudding? "Nothing but love! "Launches in jest the owner of the premises. In fact, it is a third salt, one third of blood and a third onion. For the Basque sausage, mixed with pieces of meat.
Everything is good in the pig
If you enter Blue Foot pursue his cochonailles provisions, as we restore it. A good twenty spaces are available in a setting where recycled furniture are popular. You can even hear the Thursday evening of Cuban music on accordion background!
"People come here to try," says Philippe St-Cyr server, because this is obviously not everyone who instinctively has affinities with the spleen, stomach, brain or tender love affairs of a porcineau! Blue Pied guts are preserved in lard served with onions and mashed eggplant. "They are not at all rubbery taste," says the father Trudeau as we say in Lyon.
Sourcing of grain-fed pigs without antibiotics to farm Turlot St-Gervais-de-Bellechasse, a pig all round lasts a good month Blue Foot, serving, of course, also supply the fox and owl, coffee refreshment Blue Foot, located 20 meters.
A bouchon made in Quebec
What's a bouchon? A tavern found in Lyon, which serves traditional dishes in a friendly atmosphere, warm and friendly. We particularly found in the traboules, these passages through building courses that allow to go from one street to another.
The Fox and the Owl knew quite recreate that atmosphere. With just eight months Looking for a restaurant prim where the paint is flawless, do not go. But if, against, you want to share moments of happiness with friends and ignore checkered tablecloths, then there, it is an experience to try, either for lunch (noon) and dinner (evening) or Sunday brunch.
Fifty seats are available there since it opened there just eight months. And we went there without a reservation.
On the menu
Obviously, black pudding, various offal, the sausage made with the belly, the foot and the head of pork, sausages, but also fish dumplings, smoked or marinated mackerel, tartiflette and brains weaver ... that has nothing to do with offal, but a cream-based preparation and fresh goat cheese seasoned with chopped herbs, shallot, salt, pepper, olive oil vinegar, all being associated with the textile workers in Lyon, who had not enough money to purchase the real brains that ate the bourgeois.
Living spaces, transit areas, neighborhood restaurants where you can taste wine by the glass, you will have the chance to make up your own mind on May 3 Why that date? Because to mark his birthday, the sausage will be sold at $ 1 / piece.
Blue foot, 179, rue St-Vallier, Quebec 418-914-3554
The Fox and the Owl, 125, rue St-Vallier, Québec 418 914.5845
