1 00:00:00,000 --> 00:00:00,033 us                               2 00:00:00,033 --> 00:00:00,066 usic                             3 00:00:00,066 --> 00:00:00,100 usical                           4 00:00:00,100 --> 00:00:00,133 usical f                         5 00:00:00,133 --> 00:00:00,166 usical flo                       6 00:00:00,166 --> 00:00:00,200 usical flour                     7 00:00:00,200 --> 00:00:00,233 usical flouris                   8 00:00:00,233 --> 00:00:04,037 usical flourish)                 9 00:00:04,137 --> 00:00:07,307    (Light instrumental music)    10 00:00:07,407 --> 00:00:09,676   Mena:                           Au mon dieu, Montréal.          11 00:00:09,776 --> 00:00:11,177 Tres, tres belle.                12 00:00:11,277 --> 00:00:14,481   Or as we say                     in English, gorgeous.          13 00:00:14,581 --> 00:00:17,250 From the Old Port                 to the Plateau,                 14 00:00:17,350 --> 00:00:19,953  Canada's more European            French-speaking city           15 00:00:20,053 --> 00:00:22,989    has an unmatched aesthetic       and cultural flare.           16 00:00:23,089 --> 00:00:25,358   Originally settled by             the Haudenosaunee,            17 00:00:25,458 --> 00:00:27,927  the Island of Montréal             was colonized by the French   18 00:00:28,028 --> 00:00:29,896   nearly 400 years ago,          19 00:00:29,996 --> 00:00:33,299 two full centuries before Canada  even became a country.          20 00:00:33,400 --> 00:00:35,635   Around here,                   that's infinity.                 21 00:00:35,735 --> 00:00:39,506    And it's led to deeply held      traditions in architecture,   22 00:00:39,606 --> 00:00:44,110 religion, hockey,                   music, language, and food.    23 00:00:44,210 --> 00:00:47,213    Montreal's got a reputation   for its French-inspired cooking, 24 00:00:47,313 --> 00:00:50,417    which in the past,             usually meant meat and butter.  25 00:00:50,517 --> 00:00:54,220   But there's a new gen             of chefs and restaurateurs    26 00:00:54,320 --> 00:00:57,357 taking big culinary risks        by making vegan versions         27 00:00:57,457 --> 00:01:00,994   of all that Quebecois             cuisine incroyable.           28 00:01:01,094 --> 00:01:04,864    And there's                    maple syrup everywhere.         29 00:01:04,964 --> 00:01:07,400   Sure, the chefs know there's     a chance it'll rattle          30 00:01:07,500 --> 00:01:10,003 traditionalists,                   but they're pushing forward,   31 00:01:10,103 --> 00:01:12,605   challenging centuries            of old-school cuisine          32 00:01:12,705 --> 00:01:15,041  and making it taste tres bien.  33 00:01:15,141 --> 00:01:19,245    Montréal, it's fascinating,      delish, magnifique!           34 00:01:19,345 --> 00:01:21,314 ♪                                35 00:01:21,414 --> 00:01:23,283 I'm Mena Massoud.                36 00:01:23,383 --> 00:01:27,654  I'm travelling across the world and eating my way through        37 00:01:27,754 --> 00:01:31,624   some of the coolest cities to    show you how beautiful meals,  38 00:01:31,724 --> 00:01:34,861  talented chefs,                 and restaurateurs                39 00:01:34,961 --> 00:01:39,099   are making plant-based living  delicious and attainable.        40 00:01:39,199 --> 00:01:43,603 So join me as I show you         how the world...                 41 00:01:43,703 --> 00:01:46,106    is evolving vegan.            42 00:01:46,206 --> 00:01:49,075 ♪                                43 00:01:49,175 --> 00:01:52,812   (Dynamic synth music)          44 00:01:52,912 --> 00:01:56,282   Old Montreal,                   a centuries-old riverside hood  45 00:01:56,382 --> 00:01:57,851 paved with cobblestones,         46 00:01:57,951 --> 00:02:00,053   bursting with                    French architecture.           47 00:02:00,153 --> 00:02:03,423 It's drenched in                    history and gravy.            48 00:02:03,523 --> 00:02:06,860 ♪                                49 00:02:06,960 --> 00:02:11,231 Cookbook author and food            personality Caroline Huard,   50 00:02:11,331 --> 00:02:15,068 aka Loounie, is set to introduce   me to the local vegan scene,   51 00:02:15,168 --> 00:02:18,404 and what more iconic way            to explore the city           52 00:02:18,505 --> 00:02:20,673   than a full-up poutine crawl?  53 00:02:20,773 --> 00:02:24,811  And look, like many Canadians,   I took French in grade school,  54 00:02:24,911 --> 00:02:26,880  but my accent's                    a work in progress.           55 00:02:26,980 --> 00:02:30,750    And I'm about to learn that      in Montréal, pronunciation,   56 00:02:30,850 --> 00:02:34,454   like everything else,          must be done just right.         57 00:02:34,554 --> 00:02:36,556 We don't want you                 to say like "poo-teen."         58 00:02:36,656 --> 00:02:37,557  Right, poo-teen, yeah.          59 00:02:37,657 --> 00:02:38,558    "Pou-tin."                    60 00:02:38,658 --> 00:02:40,393 Pou-tin?                           Am I saying it right?          61 00:02:40,493 --> 00:02:41,394 Pou-tin?                         62 00:02:41,494 --> 00:02:42,395 Pou-tin.                         63 00:02:42,495 --> 00:02:43,730 Pou-tin.                          It is pou-tin.                  64 00:02:43,830 --> 00:02:45,365 Pou-tin.                         Pou-tin.                         65 00:02:45,465 --> 00:02:46,499 Pou-tin.                         66 00:02:46,599 --> 00:02:48,168    Yes, right.                      We're off to a great start.   67 00:02:48,268 --> 00:02:49,669  I'll get it by                   the end of this crawl.          68 00:02:49,769 --> 00:02:53,439   So we're on the hunt              for the best vegan            69 00:02:53,540 --> 00:02:56,075    plant-based poutine            here in Quebec.                 70 00:02:56,176 --> 00:02:57,076   Yes.                           71 00:02:57,177 --> 00:02:58,244   Mena:                            But poutine,                   72 00:02:58,344 --> 00:03:00,079    it's usually, like,              piping hot French fries...    73 00:03:00,180 --> 00:03:01,147 Loounie:                           Yes.                           74 00:03:01,247 --> 00:03:02,482    Mena: ...with cheese curds     traditionally.                  75 00:03:02,582 --> 00:03:03,783 Loounie:                          Yes, that's it.                 76 00:03:03,883 --> 00:03:07,887   And you pour hot gravy on top  and it melts that cheese         77 00:03:07,987 --> 00:03:09,622 and there's deliciousness        in there.                        78 00:03:09,722 --> 00:03:13,326   The first poutine we're gonna  try is under construction        79 00:03:13,426 --> 00:03:15,662  at the Montréal                    vegan staple, LOV,            80 00:03:15,762 --> 00:03:18,765   led by executive chef             Christian Ventura.            81 00:03:18,865 --> 00:03:20,266   Where did poutine come from?   82 00:03:20,366 --> 00:03:23,236   Well, there are many stories,    but there were, like,          83 00:03:23,336 --> 00:03:26,639    very, like, casual,              like, fries shacks.           84 00:03:26,739 --> 00:03:29,108 Those people would serve          their fries with gravy          85 00:03:29,209 --> 00:03:32,045  and it was very popular          in the region of Quebec         86 00:03:32,145 --> 00:03:34,180   where they make cheese curds,  87 00:03:34,280 --> 00:03:36,749  which we called                  fromage squick squick.          88 00:03:36,849 --> 00:03:38,017   Have you ever heard of that?   89 00:03:38,117 --> 00:03:39,018  Fromage squick squick.          90 00:03:39,118 --> 00:03:40,019    Yes, because it's--           91 00:03:40,119 --> 00:03:41,020 I have not heard of that.        92 00:03:41,120 --> 00:03:42,422 Loounie:                           Yeah?                          93 00:03:42,522 --> 00:03:44,424   It refers to the sounds that    I makes when you're chewing it. 94 00:03:44,524 --> 00:03:45,558   Like, squick squick.           95 00:03:45,658 --> 00:03:47,060   Mena:                           Squick squick.                  96 00:03:47,160 --> 00:03:49,062  Definitely using sound effects  97 00:03:49,162 --> 00:03:51,331   to describe all foods            starting now.                  98 00:03:51,431 --> 00:03:54,300  People from Quebec are             very protective of poutine    99 00:03:54,400 --> 00:03:57,937   and there are even people who   are very, like, hardcore fan of 100 00:03:58,037 --> 00:03:59,639    traditional poutine            would probably be like,         101 00:03:59,739 --> 00:04:01,641   "Oh, my god,                     that is not poutine."          102 00:04:01,741 --> 00:04:02,875  Right.                          103 00:04:02,976 --> 00:04:04,377   When you change a few             ingredients, but I think--    104 00:04:04,477 --> 00:04:08,381   personally I like to           have fun in the kitchen.         105 00:04:08,481 --> 00:04:10,316   Mena:                             In the LOV kitchen,           106 00:04:10,416 --> 00:04:13,453 Chef Christian's been cooking up a possibly sacrilegious,         107 00:04:13,553 --> 00:04:16,623    but delicious turn             on the classic.                 108 00:04:16,723 --> 00:04:18,458  Hey guys, Hi! are you?          109 00:04:18,558 --> 00:04:20,994 This is our take on the poutine. 110 00:04:21,094 --> 00:04:22,929  I don't say it properly either. 111 00:04:23,029 --> 00:04:23,930  (French accent)                 Poutine.                         112 00:04:24,030 --> 00:04:24,931 Poutine.                         113 00:04:25,031 --> 00:04:25,965   Yes.                           114 00:04:26,065 --> 00:04:27,300   I'm Mexican,                      so I got a Mexican accent.    115 00:04:27,400 --> 00:04:28,668   Mena:                             I love it.                    116 00:04:28,768 --> 00:04:31,804 So you have the French fries and   then you have a kimchi sauce   117 00:04:31,904 --> 00:04:36,809 made with almond butter and then   you also have kimchi on top.   118 00:04:36,909 --> 00:04:39,012 So this for me is really           Montréal because we have like  119 00:04:39,112 --> 00:04:42,282 a Korean-inspired version           of poutine                    120 00:04:42,382 --> 00:04:44,684    which is served by             a Mexican chef.                 121 00:04:44,784 --> 00:04:47,086 So we got an amalgamation         of things here.                 122 00:04:47,186 --> 00:04:48,454  That's amazing.                 123 00:04:48,554 --> 00:04:50,790  Yeah, and the Montréal             food scene is very diverse.   124 00:04:50,890 --> 00:04:52,358  That is a good                    incarnation of that.           125 00:04:52,458 --> 00:04:53,359    Well I hope you guys enjoy.   126 00:04:53,459 --> 00:04:54,360    Thank you.                    127 00:04:54,460 --> 00:04:55,361 Will do.                         128 00:04:55,461 --> 00:04:56,896    All right,                     I'm excited to dig in.          129 00:04:56,996 --> 00:04:59,299   So this is our first             poutine of the crawl.          130 00:04:59,399 --> 00:05:01,434    Get in here, look at that.    131 00:05:01,534 --> 00:05:03,836 That is going to                 be a loaded bite.                132 00:05:03,936 --> 00:05:07,740  I'm sorry, I've got to say, you  can't look good eating poutine  133 00:05:07,840 --> 00:05:10,943   because it's just-- how do I      even put this in my mouth,    134 00:05:11,044 --> 00:05:13,146 what angle do I go in at,        do you know what I mean?         135 00:05:13,246 --> 00:05:14,314   Yeah, I think that's           part of the fun.                 136 00:05:14,414 --> 00:05:15,481    Like, you shouldn't           care about that.                 137 00:05:15,581 --> 00:05:16,482  Right, exactly.                 138 00:05:16,582 --> 00:05:17,817 So I'm just going                 to go for it...                 139 00:05:17,917 --> 00:05:20,687    (Chuckles)                    140 00:05:20,787 --> 00:05:22,822  Mm-hmm.                           You're a pro.                  141 00:05:22,922 --> 00:05:24,357   Mena:                          That's technique.                142 00:05:24,457 --> 00:05:26,025 You go from under                 and then above.                 143 00:05:26,125 --> 00:05:27,226  Remember that.                  144 00:05:27,327 --> 00:05:30,063 It works the muscles too            so you're burning calories    145 00:05:30,163 --> 00:05:31,064   while you're eating.           146 00:05:31,164 --> 00:05:33,666   I got to say,                   the fries are perfect.          147 00:05:33,766 --> 00:05:36,836    Like, the umami flavour is,      like, very present.           148 00:05:36,936 --> 00:05:39,138  And also a little sweet          because of the almond butter... 149 00:05:39,238 --> 00:05:40,139    Yep, yeah.                    150 00:05:40,239 --> 00:05:41,140 ...there, right?                 151 00:05:41,240 --> 00:05:42,141   Yep.                           152 00:05:42,241 --> 00:05:43,309   Mena:                           After crushing                  153 00:05:43,409 --> 00:05:45,144    our first plate of poutine,   154 00:05:45,244 --> 00:05:47,313 we're off to the                  Quartier des Spectacle.         155 00:05:47,413 --> 00:05:50,350  The cultural heart of the city,  it's packed with people         156 00:05:50,450 --> 00:05:53,753 living their day-to-days           in public spaces, esplanades   157 00:05:53,853 --> 00:05:56,422    and promenades and,            of course, restaurants,         158 00:05:56,522 --> 00:05:59,926  including Lola Rosa, one of the   best vegan spots in the city,  159 00:06:00,026 --> 00:06:02,495  where we grab take-out            for an urban picnic.           160 00:06:02,595 --> 00:06:04,130  Yes...                          161 00:06:04,230 --> 00:06:07,333 second poutine of                   the day-- poutine.            162 00:06:07,433 --> 00:06:09,936   Oh-ho-ho-ho,                     look at that.                  163 00:06:10,036 --> 00:06:12,405 Caroline:                        Wow, this sauce is based.        164 00:06:12,505 --> 00:06:15,541  Actually it's mushroom,          and red wine, and black beans.  165 00:06:15,641 --> 00:06:19,278  So I would say if the other one  was kind of like Korean style,  166 00:06:19,379 --> 00:06:21,147   this one maybe like,              more French style.            167 00:06:21,247 --> 00:06:22,715   Mena:                             And whole button mushrooms.   168 00:06:22,815 --> 00:06:24,016 Caroline:                        Yes, the mushroom                169 00:06:24,117 --> 00:06:27,120 are supposed to be chewy,        kind of like the fromage.        170 00:06:27,220 --> 00:06:29,789 Ah, like                         the fromage squick squick        171 00:06:29,889 --> 00:06:30,790    That's it.                    172 00:06:30,890 --> 00:06:31,791   Mena:                           What's the yellow sauce         173 00:06:31,891 --> 00:06:32,792 on there?                        174 00:06:32,892 --> 00:06:33,793 Caroline:                         Yes, it's kind of like          175 00:06:33,893 --> 00:06:34,927    a sunflower queso.            176 00:06:35,027 --> 00:06:36,562 It's kind of like                 a cheese sauce.                 177 00:06:36,662 --> 00:06:38,297    All right,                     well should we dig in?          178 00:06:38,398 --> 00:06:40,066  With the squick                 squick mushrooms.                179 00:06:40,166 --> 00:06:42,502 With the                         squick squick mushrooms.         180 00:06:42,602 --> 00:06:44,637 It's definitely squeaky.         181 00:06:44,737 --> 00:06:47,206   Mmm.                           182 00:06:47,306 --> 00:06:52,111  The gravy is very rich          so it's very comforting.         183 00:06:52,211 --> 00:06:55,715    It gives you that, kind of,     warm, earthy flavour           184 00:06:55,815 --> 00:06:58,885 and the mushrooms                are squeaking...                 185 00:06:58,985 --> 00:06:59,919    They're squeaking.            186 00:07:00,019 --> 00:07:01,287 ...for sure, in my mouth.        187 00:07:01,387 --> 00:07:03,456   So what do you think              a traditionalist would say    188 00:07:03,556 --> 00:07:05,391   about this creation?           189 00:07:05,491 --> 00:07:06,426    Is this a poutine?            190 00:07:06,526 --> 00:07:08,394  They would say,                  "C'est pas la poutine."         191 00:07:08,494 --> 00:07:09,595  C'est pas what?                 192 00:07:09,695 --> 00:07:11,063   Which means,                     "That's not poutine."          193 00:07:11,164 --> 00:07:12,165  C'est pas what?                 194 00:07:12,265 --> 00:07:13,566   C'est pas la poutine.          195 00:07:13,666 --> 00:07:14,634   C'est pas la poutine!          196 00:07:14,734 --> 00:07:15,735   C'est pas la poutine.          197 00:07:15,835 --> 00:07:17,003   C'est pas la poutine!          198 00:07:17,103 --> 00:07:18,004 Caroline:                          Yeah.                          199 00:07:18,104 --> 00:07:19,172   Mena:                             But this is getting closer.   200 00:07:19,272 --> 00:07:21,307  We've got, now,                  the traditional gravy in here,  201 00:07:21,407 --> 00:07:23,543  we've still got                    the awesome fries.            202 00:07:23,643 --> 00:07:24,977   It's not traditional,          203 00:07:25,077 --> 00:07:28,014 but that's a very hearty,           very amazing dish.            204 00:07:28,114 --> 00:07:30,383    But I want                    the traditional poutine.         205 00:07:30,483 --> 00:07:31,584 We'll get there.                 206 00:07:31,684 --> 00:07:33,386  How do you say,                 "Where is it" in French?         207 00:07:33,486 --> 00:07:34,720 Ou-est que c'est?                208 00:07:34,821 --> 00:07:37,623 Ou-est que c'est?                Ou-est que c'est?                209 00:07:37,723 --> 00:07:38,624   Where is it?                   210 00:07:38,724 --> 00:07:39,692 Caroline:                          I'm taking you there.          211 00:07:39,792 --> 00:07:41,761    Calm down.                      I'm taking you there.          212 00:07:41,861 --> 00:07:44,197 Mena: Out of the                  Quartier des Spectacle          213 00:07:44,297 --> 00:07:45,865  and off to the Plateau,         214 00:07:45,965 --> 00:07:49,402  where there's a spot with a rep for full-on traditional poutine. 215 00:07:49,502 --> 00:07:51,904   So I'm hoping                  our final resto, Maynard,        216 00:07:52,004 --> 00:07:54,173  has what I've been longing for. 217 00:07:54,273 --> 00:07:55,441   Both:                            Whoa!                          218 00:07:55,541 --> 00:07:56,776   Mena:                            Look at this.                  219 00:07:56,876 --> 00:07:59,445    Now this looks like              authentic poutine.            220 00:07:59,545 --> 00:08:02,849   Yes, yeah, and you're getting    there with the pronunciation.  221 00:08:02,949 --> 00:08:04,050    Thank you.                    222 00:08:04,150 --> 00:08:06,452 The cheese curds                  look like actual cheese curds.  223 00:08:06,552 --> 00:08:09,388  Not only does it look like it,    but it really smells like it.  224 00:08:09,489 --> 00:08:11,457 Even the cheese, yeah...         225 00:08:11,557 --> 00:08:13,125 oh my god, yeah,                   and the fries and everything,  226 00:08:13,226 --> 00:08:15,127 this smells like poutine.        227 00:08:15,228 --> 00:08:16,295  You're getting excited,            I can tell.                   228 00:08:16,395 --> 00:08:17,296   Yes.                           229 00:08:17,396 --> 00:08:18,598   Mena:                            Chef Brodie opened up          230 00:08:18,698 --> 00:08:20,299  his restaurant                  as a love-letter                 231 00:08:20,399 --> 00:08:22,935    to his favourite road-side     chip trucks near his hometown,  232 00:08:23,035 --> 00:08:24,637 Maynard, Ontario.                233 00:08:24,737 --> 00:08:26,239  Oh, hey, chef.                  234 00:08:26,339 --> 00:08:30,009 Thank you so much                   for preparing this poutine.   235 00:08:30,109 --> 00:08:31,444    Tell me about this.           236 00:08:31,544 --> 00:08:35,481  We've been hunting for the most    traditional vegan poutine,    237 00:08:35,581 --> 00:08:38,217  but what makes                     a poutine a poutine           238 00:08:38,317 --> 00:08:39,719   are the classic cheese curds.  239 00:08:39,819 --> 00:08:43,189  What is this, 'cause obviously   these aren't real cheese curds, 240 00:08:43,289 --> 00:08:45,191 but they look exactly like them. 241 00:08:45,291 --> 00:08:48,995  They are made with soy             and tapioca starch            242 00:08:49,095 --> 00:08:50,863 as well as all the things         that'll give it                 243 00:08:50,963 --> 00:08:53,900    all the same taste              and almost the same texture.   244 00:08:54,000 --> 00:08:54,901   Does it do the squick squick?  245 00:08:55,001 --> 00:08:56,102 It doesn't do the squeak.        246 00:08:56,202 --> 00:08:58,404   That's the only thing          247 00:08:58,504 --> 00:09:01,507 that is impossible to do without    using actual milk proteins.   248 00:09:01,607 --> 00:09:03,943 Other than that,                   it tastes identical.           249 00:09:04,043 --> 00:09:05,111   Well I'm going to try it now.  250 00:09:05,211 --> 00:09:06,312    Just the...                   251 00:09:06,412 --> 00:09:07,780    Oh, my god.                   252 00:09:07,880 --> 00:09:08,781   Wow.                           253 00:09:08,881 --> 00:09:10,016    Yeah, it's freaky.            254 00:09:10,116 --> 00:09:13,619 Wow, that tastes exactly            like fromage squick squick    255 00:09:13,719 --> 00:09:16,956 Enough squeaking around.           Let's dig in.                  256 00:09:17,056 --> 00:09:18,824    So you need                     a perfect bite, like.          257 00:09:18,925 --> 00:09:19,825   Yeah, I know.                  258 00:09:19,926 --> 00:09:20,826    One of everything.            259 00:09:20,927 --> 00:09:21,827  Exactly, yeah.                  260 00:09:21,928 --> 00:09:22,862  Brodie:                           And the green onions           261 00:09:22,962 --> 00:09:24,030    'cause you need to              eat your vegetables.           262 00:09:24,130 --> 00:09:25,031   That's why they're in there.   263 00:09:25,131 --> 00:09:26,032 That's why they're there.        264 00:09:26,132 --> 00:09:27,099 Caroline:                           Oh, my god.                   265 00:09:27,199 --> 00:09:29,635 ♪                                266 00:09:29,735 --> 00:09:31,704    So that is poutine.           267 00:09:31,804 --> 00:09:33,172    (Chuckles)                    268 00:09:33,272 --> 00:09:34,874   Yep.                           269 00:09:34,974 --> 00:09:36,475 ♪                                270 00:09:36,576 --> 00:09:37,810    That's what I grew up with      right there.                   271 00:09:37,910 --> 00:09:39,178  Yeah, perfect marriage.         272 00:09:39,278 --> 00:09:40,313   Mena:                           Right?                          273 00:09:40,413 --> 00:09:42,048  The cheese curd                    is blowing my mind.           274 00:09:42,148 --> 00:09:43,249 I think this is--                275 00:09:43,349 --> 00:09:44,550    this is definitely             the first time                  276 00:09:44,650 --> 00:09:46,953  that I've eaten                   a vegan cheese curd.           277 00:09:47,053 --> 00:09:48,621 You can't really                   tell the difference.           278 00:09:48,721 --> 00:09:49,922 You really, really can't.        279 00:09:50,022 --> 00:09:51,424  Honestly it's amazing.          280 00:09:51,524 --> 00:09:55,595  This is fantastic and the fries are, you know, perfectly cooked, 281 00:09:55,695 --> 00:09:59,699   but you can tell they're also     freshly cut, freshly made.    282 00:09:59,799 --> 00:10:02,835 We use a specific variety        of russet potato                 283 00:10:02,935 --> 00:10:04,103  and I can't change it.          284 00:10:04,203 --> 00:10:06,038 If I can't get the fries,         I don't even make them.         285 00:10:06,138 --> 00:10:07,873    I mean, no one else           is going out of their way        286 00:10:07,974 --> 00:10:09,442  to get that cheese curd            like that.                    287 00:10:09,542 --> 00:10:11,978   And why'd you open up          a plant-based restaurant?        288 00:10:12,078 --> 00:10:16,082 'Cause I have been mostly        plant-based for 15+ years        289 00:10:16,182 --> 00:10:19,652   and when I was going to open    this place up, it was basically 290 00:10:19,752 --> 00:10:24,190 a response to me wanting to have    somewhere to eat after work   291 00:10:24,290 --> 00:10:28,995    and there not being a good,    delicious vegan option          292 00:10:29,095 --> 00:10:30,696  besides a few fast-food          veggie burgers.                 293 00:10:30,796 --> 00:10:33,532   I gotta say,                      this is definitely spot on    294 00:10:33,633 --> 00:10:36,369 and it's the best poutine        I've had                         295 00:10:36,469 --> 00:10:38,571   since I've went plant-based,     I gotta say.                   296 00:10:38,671 --> 00:10:40,373 All right, well, Loounie,           I want to thank you           297 00:10:40,473 --> 00:10:43,609   for taking me                   on this amazing poutine crawl.  298 00:10:43,709 --> 00:10:46,145 And chef,                        I think we found                 299 00:10:46,245 --> 00:10:49,081  the traditional                    poutine right here.           300 00:10:49,181 --> 00:10:50,750  This is what I was looking for. 301 00:10:53,486 --> 00:10:55,488    (Laughter)                    302 00:10:55,588 --> 00:10:58,524  "How do you say                 'bon appetit' in French?"        303 00:10:58,624 --> 00:10:59,825   That's funny.                  304 00:10:59,925 --> 00:11:02,061 Director:                         Okay, cutting.                  305 00:11:02,161 --> 00:11:06,365 Mena: All right,                  bon appetit in French.          306 00:11:06,465 --> 00:11:13,139 ♪                                307 00:11:13,239 --> 00:11:16,008  To get a sense                   of a city's food scene,         308 00:11:16,108 --> 00:11:19,045 I love visiting the local market  to see what's cooking,          309 00:11:19,145 --> 00:11:22,248  and Montréal is home to one of     the most beautiful markets    310 00:11:22,348 --> 00:11:25,518 in North America,                  Le Marché Jean-Talon.          311 00:11:25,618 --> 00:11:29,088    Over 90 years old,            it's home to hundreds of vendors 312 00:11:29,188 --> 00:11:31,390   and a wild diversity             of flavours.                   313 00:11:31,490 --> 00:11:33,659    It's a great place              to practice my French          314 00:11:33,759 --> 00:11:36,228 and pick up some                   ultra-fresh produce.           315 00:11:36,328 --> 00:11:37,930 Bonjour.                         316 00:11:38,030 --> 00:11:41,067 (Speaking French)                317 00:11:41,167 --> 00:11:42,301   Wait.                          318 00:11:42,401 --> 00:11:45,404   One recent addition,             Bouffe Moi!,                   319 00:11:45,504 --> 00:11:48,441   was created by the delightful     Levasseur sisters.            320 00:11:48,541 --> 00:11:50,710    Oh-ho, Julie, Rose?           321 00:11:50,810 --> 00:11:51,711   Yes.                           322 00:11:51,811 --> 00:11:52,712   Yes.                           323 00:11:52,812 --> 00:11:53,713   Julie, Rose.                   324 00:11:53,813 --> 00:11:54,714    All right,                     Julie and Rose.                 325 00:11:54,814 --> 00:11:55,715   Mena.                          Nice to meet you.                326 00:11:55,815 --> 00:11:56,749    Mena, so nice to meet you.    327 00:11:56,849 --> 00:11:57,750 Nice to meet you.                328 00:11:57,850 --> 00:11:58,751   Mena.                           Very nice to meet you.          329 00:11:58,851 --> 00:12:00,553   So we are here at Bouffe Moi!  330 00:12:00,653 --> 00:12:01,554   Yes.                           331 00:12:01,654 --> 00:12:02,555   What does that mean?           332 00:12:02,655 --> 00:12:03,823    It means "eat me."            333 00:12:03,923 --> 00:12:06,092 It means "eat me," okay.         334 00:12:06,192 --> 00:12:09,195    And "bouffe" in Québecois,      in French, is "food."          335 00:12:09,295 --> 00:12:12,998   So it's like                     a funny way to say "eat me."   336 00:12:13,099 --> 00:12:14,834    Well, I want to eat              a corn dog.                   337 00:12:14,934 --> 00:12:16,068    Of course you want!           338 00:12:16,168 --> 00:12:17,269    You're at the right place.    339 00:12:17,369 --> 00:12:18,604    So can I come back            over there and--                 340 00:12:18,704 --> 00:12:19,605    Absolutely.                   341 00:12:19,705 --> 00:12:20,740   Yeah?                             All right!                    342 00:12:20,840 --> 00:12:21,841    Follow us.                    343 00:12:21,941 --> 00:12:23,008    Wow, this is a cool space.    344 00:12:23,109 --> 00:12:24,243    Thank you so much.            345 00:12:24,343 --> 00:12:25,377 This is very, very cool.         346 00:12:25,478 --> 00:12:26,412   Welcome home.                  347 00:12:26,512 --> 00:12:27,680 Oh, thank you very much.         348 00:12:27,780 --> 00:12:29,081   When you were                  growing up here,                 349 00:12:29,181 --> 00:12:31,117 did you ever see                 any other vegan,                 350 00:12:31,217 --> 00:12:32,818 fully vegan places here?         351 00:12:32,918 --> 00:12:34,186    Are you the first?            352 00:12:34,286 --> 00:12:37,990    We are the first one at the    Jean-Talon Market, absolutely.  353 00:12:38,090 --> 00:12:39,759   Yeah, for us,                    the Jean-Talon Market          354 00:12:39,859 --> 00:12:43,395    is a very important             place in our family.           355 00:12:43,496 --> 00:12:47,133  Back in the day, we were always here doing our groceries         356 00:12:47,233 --> 00:12:48,701  on Sundays together...          357 00:12:48,801 --> 00:12:49,802   Yes.                           358 00:12:49,902 --> 00:12:51,237  ...talking about food.          359 00:12:51,337 --> 00:12:53,873   And when we create this idea,    this project, this business,   360 00:12:53,973 --> 00:12:55,674    we wanted to be at             the Jean-Talon Market.          361 00:12:55,775 --> 00:12:59,745    For us, when we were kids,      we were four sisters,          362 00:12:59,845 --> 00:13:01,547    and at home we were              eating corn dogs sometimes,   363 00:13:01,647 --> 00:13:03,382    and it's--                      it's like emotional.           364 00:13:03,482 --> 00:13:04,383    Yeah, yeah.                   365 00:13:04,483 --> 00:13:05,851   And it's just so fun.          366 00:13:05,951 --> 00:13:08,621   If you're happy, then             it's good for your health.    367 00:13:08,721 --> 00:13:11,190   Mena:                            The Levasseur sisters          368 00:13:11,290 --> 00:13:12,691  conceived of Bouffe-Moi         369 00:13:12,792 --> 00:13:15,628   as a modern spin on something   called a casse-croûte.          370 00:13:15,728 --> 00:13:17,429   What is that?                    I keep hearing that.           371 00:13:17,530 --> 00:13:22,935 A casse-croûte, it's like         fancy fast-food shack.          372 00:13:23,035 --> 00:13:23,936   Okay.                          373 00:13:24,036 --> 00:13:24,937   Something like that.           374 00:13:25,037 --> 00:13:26,005   Okay.                          375 00:13:26,105 --> 00:13:28,974    It's like a trendy,             fancy, high quality--          376 00:13:29,074 --> 00:13:32,711  Like, you can have high quality burgers or hotdogs or corn dogs. 377 00:13:32,812 --> 00:13:33,712 Yeah, yeah, yeah.                378 00:13:33,813 --> 00:13:34,880 Okay, so this is                   a cool casse-croûte?           379 00:13:34,980 --> 00:13:35,881  It is.                          380 00:13:35,981 --> 00:13:37,216 It is a very cool                  casse-croûte.                  381 00:13:37,316 --> 00:13:38,784 It is a very cool                  casse-croûte!                  382 00:13:38,884 --> 00:13:40,786 And also, I think                   a casse-croûte is--           383 00:13:40,886 --> 00:13:43,622  There's something very,            like, comforting about it.    384 00:13:43,722 --> 00:13:47,159    It's like a lot of               comfort food that we serve,   385 00:13:47,259 --> 00:13:50,596  and also a bit                    nostalgic food, cozy.          386 00:13:50,696 --> 00:13:51,964 Yeah, yeah, yeah.                387 00:13:52,064 --> 00:13:54,767 So, they're vegan hotdogs         and that's what you start with. 388 00:13:54,867 --> 00:13:55,901 What's the base?                 389 00:13:56,001 --> 00:13:59,872    It is a tofu-based sausage.   It's super good.                 390 00:13:59,972 --> 00:14:03,542   It's the same as the classic    hotdogs that's everyone loves.  391 00:14:03,642 --> 00:14:04,543   Mena:                            Yeah, I'm sure no one          392 00:14:04,643 --> 00:14:05,544 can tell the difference.         393 00:14:05,644 --> 00:14:06,712 Okay, all right,                   well, let's make one.          394 00:14:06,812 --> 00:14:07,713  Let's make two!                 Let's make five!                 395 00:14:07,813 --> 00:14:10,282 Okay, we can make                   2,000 if you want!            396 00:14:10,382 --> 00:14:11,684  Show me first.                  397 00:14:11,784 --> 00:14:12,885    So, I'll you how to do it.    398 00:14:12,985 --> 00:14:13,886    Yes, show me first.           399 00:14:13,986 --> 00:14:15,087   Because there's a technique.   400 00:14:15,187 --> 00:14:17,690    I'm sure there is.            There is a Bouffe-Moi technique! 401 00:14:17,790 --> 00:14:19,758 So first,                          you take the sausage.          402 00:14:19,859 --> 00:14:20,860 Yes, yes.                        403 00:14:20,960 --> 00:14:22,161   Then you dip.                  404 00:14:22,261 --> 00:14:24,797   Mena:                           Wow, it actually absorbs a lot! 405 00:14:24,897 --> 00:14:26,632   Yes, and up.                   406 00:14:26,732 --> 00:14:27,766  Okay, and straight in.          407 00:14:27,867 --> 00:14:29,001   Straight in the oil.           408 00:14:29,101 --> 00:14:30,236    Oh, there's a cute              little clip.                   409 00:14:30,336 --> 00:14:31,237    Yeah, yeah.                   410 00:14:31,337 --> 00:14:33,672 Oh, wow!                          That's so cute.                 411 00:14:33,772 --> 00:14:35,441   So that's it.                    Quite simple.                  412 00:14:35,541 --> 00:14:36,976    That's it?                     Okay, I'm going to try.         413 00:14:37,076 --> 00:14:38,110  So in?                          414 00:14:38,210 --> 00:14:40,813  And it's very important           that all the sausage           415 00:14:40,913 --> 00:14:42,081    is covered with the batter.   416 00:14:42,181 --> 00:14:43,515   Yes.                           Is that too much?                417 00:14:43,616 --> 00:14:44,583   Yeah, that's perfect.          418 00:14:44,683 --> 00:14:45,651   It's never too much.           419 00:14:45,751 --> 00:14:47,386   It's never too much.              Okay, and in we go.           420 00:14:47,486 --> 00:14:49,822  And you just...                 421 00:14:49,922 --> 00:14:51,924 Oh, wow,                         this is the hardest part.        422 00:14:52,024 --> 00:14:53,158    Okay, there we go.            423 00:14:53,259 --> 00:14:54,760    That's it.                       That's it!                    424 00:14:54,860 --> 00:14:56,061   Mena:                          How long do they fry for?        425 00:14:56,161 --> 00:14:57,496  Oh, you turn on                    that little timer?            426 00:14:57,596 --> 00:14:58,664   Yeah, yeah, exactly.           427 00:14:58,764 --> 00:14:59,665    Very cute.                    428 00:14:59,765 --> 00:15:01,166   Okay, so I don't know          if you can tell--                429 00:15:01,267 --> 00:15:05,671 You don't want to tell me          the secret sister sauce yet?   430 00:15:05,771 --> 00:15:07,506  Well, I kind of                 want to tell you.                431 00:15:07,606 --> 00:15:08,707    Oh, please tell me.           432 00:15:08,807 --> 00:15:09,942    Okay, Rose.                   433 00:15:10,042 --> 00:15:13,445    So what makes our corn dogs   different is that we put         434 00:15:13,545 --> 00:15:15,915  a touch of maple syrup           in the batter.                  435 00:15:16,015 --> 00:15:18,651  So it's slightly sweet.         436 00:15:18,751 --> 00:15:21,820    It is very French of you to    put maple syrup in there, yes.  437 00:15:21,921 --> 00:15:23,022  It is.                          438 00:15:23,122 --> 00:15:25,157    It's like a donut, really,    and that's what we like.         439 00:15:25,257 --> 00:15:27,459    It's really like--              In French, we say "gourmand."  440 00:15:27,559 --> 00:15:28,661  How would you say that?         441 00:15:28,761 --> 00:15:29,728    "Gourmet."                    442 00:15:29,828 --> 00:15:31,163 "Gourmet" is like fancy.         443 00:15:31,263 --> 00:15:32,197  Yes, like posh.                 444 00:15:32,298 --> 00:15:33,432 But "Gourmand" is like...        445 00:15:33,532 --> 00:15:36,802  It's like a big burger,          like...                         446 00:15:36,902 --> 00:15:38,904   Oh, it's like                  the opposite of gourmet?         447 00:15:39,004 --> 00:15:40,472    Okay, like dirty (Unclear).   448 00:15:40,572 --> 00:15:41,473   Yeah, dirty.                   449 00:15:41,573 --> 00:15:42,541 Like dirty food?                 450 00:15:42,641 --> 00:15:43,842  Yeah, we can say that!          451 00:15:43,943 --> 00:15:45,177    Gourmand, gourmand!           452 00:15:45,277 --> 00:15:47,446  After just a couple of minutes    in the fryer,                  453 00:15:47,546 --> 00:15:50,749 our gourmand masterpiece           is ready for fixings.          454 00:15:50,849 --> 00:15:52,217   It is ready!                   455 00:15:52,318 --> 00:15:53,585 Oh, ho-ho, look at this!         456 00:15:53,686 --> 00:15:58,557 Perfect colour, and then            with the homemade coleslaw.   457 00:15:58,657 --> 00:16:00,292   Oh, I'm gonna                  Bouffe-moi that!                 458 00:16:00,392 --> 00:16:01,660 You will!                        459 00:16:01,760 --> 00:16:02,861 Bouffe-moi that coleslaw!        460 00:16:02,962 --> 00:16:04,129   You're going                      to bouffe it, yes!            461 00:16:04,229 --> 00:16:05,531   Mena:                            Wow!                           462 00:16:05,631 --> 00:16:09,368    And then you get to decide       what you would like on it.    463 00:16:09,468 --> 00:16:12,104  Holy shamoley!                  464 00:16:12,204 --> 00:16:13,639   Okay.                          465 00:16:13,739 --> 00:16:15,107    No, no, no!                      No, it was perfect.           466 00:16:15,207 --> 00:16:16,308   Mena:                           Maybe this one                  467 00:16:16,408 --> 00:16:17,409 I'll put some...                 468 00:16:17,509 --> 00:16:19,211 Oh, wow.                           Ooh!                           469 00:16:19,311 --> 00:16:20,212   Mena:                            Okay?                          470 00:16:20,312 --> 00:16:21,213  Very creative.                  471 00:16:21,313 --> 00:16:22,214 You are!                         472 00:16:22,314 --> 00:16:23,215   Thank you very much.              Thank you.                    473 00:16:23,315 --> 00:16:24,216   We like that.                  474 00:16:24,316 --> 00:16:25,217   Mena:                           I try.                          475 00:16:25,317 --> 00:16:26,218  Voila.                          476 00:16:26,318 --> 00:16:27,219  Voila!                          477 00:16:27,319 --> 00:16:28,220   That's a French word.          478 00:16:28,320 --> 00:16:29,221  Voila.                           It is!                          479 00:16:29,321 --> 00:16:30,222   Mena:                            Okay.                          480 00:16:30,322 --> 00:16:32,291 ♪                                481 00:16:32,391 --> 00:16:35,327   Mmm.                             Mmm!                           482 00:16:35,427 --> 00:16:37,196   Yes!                           483 00:16:37,296 --> 00:16:38,197   Yes?                           484 00:16:38,297 --> 00:16:39,198   Oui!                           485 00:16:39,298 --> 00:16:40,199   Rose:                            Oui!                           486 00:16:40,299 --> 00:16:41,600   Mena:                            Oui.                           487 00:16:41,700 --> 00:16:44,570  The batter, really-- like, very   corn forward, which is nice.   488 00:16:44,670 --> 00:16:45,704   Yeah.                          489 00:16:45,804 --> 00:16:48,340   I remember growing up            and eating corn dogs.          490 00:16:48,440 --> 00:16:50,275  I just tasted,                     like, bread really.           491 00:16:50,376 --> 00:16:52,611   This, you can really            taste the corn.                 492 00:16:52,711 --> 00:16:54,880   It's comfort food magnifique,  493 00:16:54,980 --> 00:16:56,615   and I've got                      to try another dog            494 00:16:56,715 --> 00:16:58,684 topped with their                  homemade spicy mayo.           495 00:16:58,784 --> 00:16:59,818  Cheers!                         496 00:16:59,918 --> 00:17:01,587   Cheers, and thank you           so much for being here.         497 00:17:01,687 --> 00:17:05,424 ♪                                498 00:17:05,524 --> 00:17:07,426   Yes!                           499 00:17:07,526 --> 00:17:12,097 Honestly, it's so hearty.           It's so delicious.            500 00:17:12,197 --> 00:17:14,666   It almost kind of feels like      you're eating maybe, like,    501 00:17:14,767 --> 00:17:17,336    a corn cake with a hotdog.    502 00:17:17,436 --> 00:17:18,971 It's so, so good.                503 00:17:19,071 --> 00:17:21,373 And it's so warm and comforting. 504 00:17:21,473 --> 00:17:24,009 And you guys did                 a beautiful job.                 505 00:17:24,109 --> 00:17:25,177    Thank you.                    506 00:17:25,277 --> 00:17:26,478   And at the same time,            it's simple.                   507 00:17:26,578 --> 00:17:29,615    A part of our mission here      is just to make people happy   508 00:17:29,715 --> 00:17:30,949  with something simple.          509 00:17:31,050 --> 00:17:31,950   Yes.                           510 00:17:32,051 --> 00:17:33,886   Like, life is already           so complicated.                 511 00:17:33,986 --> 00:17:37,790    And here you come.            512 00:17:37,890 --> 00:17:39,892 You have lemonade, beers,          corn dogs, that's it.          513 00:17:39,992 --> 00:17:41,193    That's it!                    Gourmand!                        514 00:17:41,293 --> 00:17:42,361 Yeah, that's us!                 515 00:17:42,461 --> 00:17:44,063   This is the gourmand            that you want!                  516 00:17:44,163 --> 00:17:45,230  It is.                            Yeah.                          517 00:17:45,330 --> 00:17:46,465   I understand.                  518 00:17:46,565 --> 00:17:48,267   Now for my last test            I'm going to...                 519 00:17:48,367 --> 00:17:49,835    (Laughing)                    520 00:17:49,935 --> 00:17:50,936   Wow!                           521 00:17:51,036 --> 00:17:52,204  This is very gourmand.          522 00:17:52,304 --> 00:17:53,672   This is very gourmand, Rose.   523 00:17:53,772 --> 00:17:56,875    Bouffe-moi!                      Bouffe-moi!                   524 00:17:56,975 --> 00:18:01,547 ♪                                525 00:18:01,647 --> 00:18:04,516  (Acoustic guitar instrumental)  526 00:18:04,616 --> 00:18:06,652 ♪                                527 00:18:06,752 --> 00:18:09,154 A couple of hours                  northwest of Montréal          528 00:18:09,254 --> 00:18:11,390  lies a stretch                    of maple-dense forest          529 00:18:11,490 --> 00:18:13,125   in the Laurentian Mountains,   530 00:18:13,225 --> 00:18:16,028    the headwaters of Canada's    sweetest export.                 531 00:18:16,128 --> 00:18:18,097  These colourful tracks           of sugar maples                 532 00:18:18,197 --> 00:18:22,067    provide nearly 3/4               of the world's maple syrup.   533 00:18:22,167 --> 00:18:25,637 The centuries-old custom          of tapping maple trees          534 00:18:25,737 --> 00:18:28,207   gave birth to another            Québecois tradition,           535 00:18:28,307 --> 00:18:30,742 the sugar shack,                   cabins that serve up           536 00:18:30,843 --> 00:18:33,512 maple-covered everything            to hungry visitors.           537 00:18:33,612 --> 00:18:35,314 And today we're visiting         538 00:18:35,414 --> 00:18:40,419    a decidedly non-traditional   sugar shack run by Simon Goulet. 539 00:18:40,519 --> 00:18:41,954  Wow, this place                    is amazing, Simon.            540 00:18:42,054 --> 00:18:42,955  Simon:                           Thanks, thanks.                 541 00:18:43,055 --> 00:18:44,690    So you actually live here?    542 00:18:44,790 --> 00:18:46,792 Yeah, yeah, yeah,                   and I built that place too.   543 00:18:46,892 --> 00:18:47,793   You built this place?          544 00:18:47,893 --> 00:18:48,794 Yeah, yeah, yeah.                545 00:18:48,894 --> 00:18:49,795   Mena:                            You built it?                  546 00:18:49,895 --> 00:18:50,796  Simon:                             Yeah, yeah.                   547 00:18:50,896 --> 00:18:51,964   It's kind of                     a hippie shack here.           548 00:18:52,064 --> 00:18:52,965   Mena:                            So this flips                  549 00:18:53,065 --> 00:18:53,966   into the restaurant?           550 00:18:54,066 --> 00:18:55,200   Yeah, it's kind of--           551 00:18:55,300 --> 00:18:57,035   You're going to have            to imagine it as a restaurant.  552 00:18:57,136 --> 00:18:59,371 Like, there's like tables          everywhere, usually,           553 00:18:59,471 --> 00:19:00,839    and the bed                     on the second floor,           554 00:19:00,939 --> 00:19:02,407    but today it's more              like family style.            555 00:19:02,508 --> 00:19:04,877  Like, the furniture and          everything is not there         556 00:19:04,977 --> 00:19:06,078    when the restaurant's open.   557 00:19:06,178 --> 00:19:07,746    Right now,                    as we're talking,                558 00:19:07,846 --> 00:19:10,382 like, I live here                  with my two kids and my wife.  559 00:19:10,482 --> 00:19:11,783   Mena:                           Wow, that's incredible.         560 00:19:11,884 --> 00:19:13,852  So this is your Cabane a Tuque? 561 00:19:13,952 --> 00:19:14,853  Simon:                            Yeah.                          562 00:19:14,953 --> 00:19:15,921 Yeah, yeah, yeah.                563 00:19:16,021 --> 00:19:17,789   Like a cabane sucre,              like a sugar shack.           564 00:19:17,890 --> 00:19:18,891   Yeah, a cabane sucre?          565 00:19:18,991 --> 00:19:20,058  This is a cabane tuque.         566 00:19:20,159 --> 00:19:22,494  Actually, it's such a tradition  in the spring,                  567 00:19:22,594 --> 00:19:25,464    when the maple sap               get out of the maple tree,    568 00:19:25,564 --> 00:19:28,567 then we make maple syrup           and we have a feast.           569 00:19:28,667 --> 00:19:31,637    But the sugar shack feast,      it's all about meat.           570 00:19:31,737 --> 00:19:34,573 I don't eat meat,                   so I decided to make like--   571 00:19:34,673 --> 00:19:36,775 It was really a big thing          because a lot of people was,   572 00:19:36,875 --> 00:19:38,944   like, offended, because like,   "No, no, it's all about meat."  573 00:19:39,044 --> 00:19:40,279   But mine's all vegan,          574 00:19:40,379 --> 00:19:42,281    and the first day I opened,   it was kind of sold out,         575 00:19:42,381 --> 00:19:43,448 because there was                 a demand to it.                 576 00:19:43,549 --> 00:19:44,550 ♪                                577 00:19:44,650 --> 00:19:46,618   Mena:                            Simon's cooking has its roots  578 00:19:46,718 --> 00:19:48,420   right outside his front door,  579 00:19:48,520 --> 00:19:51,423 where he forages,                  farms and taps trees.          580 00:19:51,523 --> 00:19:54,326    Everything he does              is done with ecology in mind.  581 00:19:54,426 --> 00:19:58,430   For him, being vegan's really   about minimizing his footprint  582 00:19:58,530 --> 00:20:00,032    and preserving the planet.    583 00:20:00,132 --> 00:20:02,201  Simon:                            My restaurant also is local.   584 00:20:02,301 --> 00:20:04,136    Like, we talk about           the vegan thing,                 585 00:20:04,236 --> 00:20:05,404    but, like,                     what I'm really proud,          586 00:20:05,504 --> 00:20:07,472   it's all the ingredient that   we're going to use today,        587 00:20:07,573 --> 00:20:09,575 except the millet                  and the salt,                  588 00:20:09,675 --> 00:20:11,009    it's all stuff that I grow.   589 00:20:11,109 --> 00:20:13,245   It's been like 15 years that    I didn't go to a grocery store. 590 00:20:13,345 --> 00:20:15,480    'Cause I do                     all my stuff myself.           591 00:20:15,581 --> 00:20:18,217    You haven't been to             a grocery store in 15 years?   592 00:20:18,317 --> 00:20:19,318    (Chuckling)                   593 00:20:19,418 --> 00:20:20,452  Man, that's incredible.         594 00:20:20,552 --> 00:20:22,154   Wait, I go some time              for chips.                    595 00:20:22,254 --> 00:20:24,289 Okay, that's okay, we'll           make an exception for chips.   596 00:20:24,389 --> 00:20:26,158    Well, all this talk             is getting me hungry,          597 00:20:26,258 --> 00:20:27,159    so we're going to--           598 00:20:27,259 --> 00:20:28,327   I'm going to help you             cook today.                   599 00:20:28,427 --> 00:20:29,361   Okay.                          600 00:20:29,461 --> 00:20:30,529    And we're going to            kind of recreate                 601 00:20:30,629 --> 00:20:33,031  what a sugar shack meal         would be.                        602 00:20:33,131 --> 00:20:34,199 Vegan, of course.                603 00:20:34,299 --> 00:20:35,567   So, what are we going          to make?                         604 00:20:35,667 --> 00:20:36,768  Simon:                            Your vegan tourtière.          605 00:20:36,868 --> 00:20:38,870   A millet, vegan pie.           606 00:20:38,971 --> 00:20:40,539 All right, well,                  I'm going to help you out, man, 607 00:20:40,639 --> 00:20:44,176   so you tell me what you need     to do and we'll get cooking.   608 00:20:44,276 --> 00:20:46,678 ♪                                609 00:20:46,778 --> 00:20:51,149    So, this is stuff that you       forage and dehydrate, or...   610 00:20:51,250 --> 00:20:53,385  All the ingredient here, yeah,     it's all stuff that I made.   611 00:20:53,485 --> 00:20:55,754   Like,                           the dehydrated peppers,         612 00:20:55,854 --> 00:20:59,358    the tomato,                      mushroom, zucchini.           613 00:20:59,458 --> 00:21:01,793  But the flour,                  it's a friend that grows,        614 00:21:01,893 --> 00:21:03,095  like, they have a farm.         615 00:21:03,195 --> 00:21:05,764    The sunflower oil,            it's all friend.                 616 00:21:05,864 --> 00:21:07,699 Like, it's all--                   'cause I cannot grow.          617 00:21:07,799 --> 00:21:08,767 You can't                         make everything, yeah.          618 00:21:08,867 --> 00:21:10,202    Yeah, you need a community.   619 00:21:10,302 --> 00:21:11,970   Mena:                             A community that's got him    620 00:21:12,070 --> 00:21:13,805   well-stocked                      and ready to cook.            621 00:21:13,905 --> 00:21:15,574  Simon:                             Pass me the onion.            622 00:21:15,674 --> 00:21:16,975   Mena:                             Okay, onions first.           623 00:21:17,075 --> 00:21:18,043 Yeah, yeah, yeah.                624 00:21:18,143 --> 00:21:20,479 So, we just need                  to get those onions in.         625 00:21:20,579 --> 00:21:21,780   Mena:                           So, basically,                  626 00:21:21,880 --> 00:21:24,583 we're making the filling         for the pie, essentially.        627 00:21:24,683 --> 00:21:26,051  Tomato,                            half of the tomato.           628 00:21:26,151 --> 00:21:27,319   Mena:                             All right.                    629 00:21:27,419 --> 00:21:29,288 Wow, these are beautiful          dried tomatoes.                 630 00:21:29,388 --> 00:21:30,956  And one for me.                 631 00:21:31,056 --> 00:21:33,592  And you got stropharias          and pleurotus.                  632 00:21:33,692 --> 00:21:34,960    Mena:                         So, half of these beautiful      633 00:21:35,060 --> 00:21:36,495  mushrooms                       that you've foraged              634 00:21:36,595 --> 00:21:38,230 and grown in your garden.        635 00:21:38,330 --> 00:21:39,898 Two big scoop of millet.         636 00:21:39,998 --> 00:21:41,066  Okay.                           637 00:21:41,166 --> 00:21:42,901   And millet's like              a grain almost, yeah?            638 00:21:43,001 --> 00:21:44,202  Simon:                             Yeah, yeah.                   639 00:21:44,303 --> 00:21:46,638 Mena: Like quinoa or rice           or any other kind of grain.   640 00:21:46,738 --> 00:21:48,473  Simon: And then                    we have the spices.           641 00:21:48,573 --> 00:21:51,777    So, we got cayenne,           just a quarter-spoon of cayenne. 642 00:21:51,877 --> 00:21:54,046    Oh, you're going to make me    in charge of the spice.         643 00:21:54,146 --> 00:21:55,514  Oh man.                         644 00:21:55,614 --> 00:21:56,748   Maybe, like,                     put a full one then.           645 00:21:56,848 --> 00:21:58,150    (Laughing)                    646 00:21:58,250 --> 00:21:59,651   Mena:                             Let's add the heat.           647 00:21:59,751 --> 00:22:02,054    We throw the filling on the    stove for a few minutes         648 00:22:02,154 --> 00:22:04,089   then start stuffing the pie.   649 00:22:04,189 --> 00:22:07,159    What is a tourtière            traditionally?                  650 00:22:07,259 --> 00:22:08,593  Simon:                           It's a meat pie, yeah,          651 00:22:08,694 --> 00:22:10,329 and it's called tourtière        652 00:22:10,429 --> 00:22:12,998   and it's from Lac-Saint-Jean   region in Quebec.                653 00:22:13,098 --> 00:22:15,434   There's certain meal              I'm forced to have,           654 00:22:15,534 --> 00:22:17,102   which is like the tourtière.   655 00:22:17,202 --> 00:22:18,970 I have to have it                in a sugar shack.                656 00:22:19,071 --> 00:22:21,239 ♪                                657 00:22:21,340 --> 00:22:23,141    So, we can                      officially do a mess,          658 00:22:23,241 --> 00:22:25,344  so that's kind of cool.         Alright.                         659 00:22:25,444 --> 00:22:26,745 I bet your little girls          love this part.                  660 00:22:26,845 --> 00:22:27,813  Oh, yeah, yeah.                 661 00:22:27,913 --> 00:22:29,581    Like, they kind of               put it everywhere.            662 00:22:29,681 --> 00:22:33,719   When we do tourtière, we do,    like, 100, 200 per day          663 00:22:33,819 --> 00:22:35,554 and there's just,                like, flour everywhere--         664 00:22:35,654 --> 00:22:39,858    Wait, you're saying you do     100-200 tourtière pies?         665 00:22:39,958 --> 00:22:41,593 For who?                            (Chuckling)                   666 00:22:41,693 --> 00:22:42,994    For the restaurant.           667 00:22:43,095 --> 00:22:44,262 Mena:                            Wow.                             668 00:22:44,363 --> 00:22:45,697 What makes a perfect crust,      669 00:22:45,797 --> 00:22:48,033   'cause this is like a          beautiful, darker crust.         670 00:22:48,133 --> 00:22:51,436   The only ingredient you need      is just, like, spelt flour,   671 00:22:51,536 --> 00:22:52,904  sunflower oil.                  672 00:22:53,004 --> 00:22:54,406   Mena:                             Alright, very nice.           673 00:22:54,506 --> 00:22:56,308    So then we going to put it    in the oven, 350,                674 00:22:56,408 --> 00:22:58,143    an hour and a half             and we're done.                 675 00:22:58,243 --> 00:23:05,350 ♪                                676 00:23:05,450 --> 00:23:07,119   Mena:                             As it bakes, Simon's family   677 00:23:07,219 --> 00:23:08,587    materialize in the kitchen    678 00:23:08,687 --> 00:23:11,189 to help out with dinner,         and we settle in                 679 00:23:11,289 --> 00:23:14,426 for an almost traditional          cabane à sucre meal.           680 00:23:14,526 --> 00:23:16,395 Oh, wow.                         Mena: Oh, wow.                   681 00:23:16,495 --> 00:23:17,829   Woman:                           Bravo.                         682 00:23:17,929 --> 00:23:19,264  Merci.                          683 00:23:19,364 --> 00:23:22,200 (Speaking French)                684 00:23:22,300 --> 00:23:23,602   There we go.                   685 00:23:23,702 --> 00:23:26,371 (Speaking French)                686 00:23:26,471 --> 00:23:30,041  The sugar shack tradition is to  put maple syrup on everything.  687 00:23:30,142 --> 00:23:31,676  On everything?                     Simon: On everything.         688 00:23:31,777 --> 00:23:33,011   Even the sauerkraut?           689 00:23:33,111 --> 00:23:34,446  You can, yeah.                  690 00:23:34,546 --> 00:23:36,548   Some people put food             in the maple syrup...          691 00:23:36,648 --> 00:23:37,716 Okay.                            692 00:23:37,816 --> 00:23:39,418  ...or you can put maple            syrup on your food.           693 00:23:39,518 --> 00:23:40,685 Mena: Either or.                 Depends.                         694 00:23:40,786 --> 00:23:42,921 It depends how you feel.         695 00:23:43,021 --> 00:23:45,223 I'm going to grab                  one of those crepes.           696 00:23:45,323 --> 00:23:47,325    Yeah, yeah,                   it's Salome crepe today.         697 00:23:47,426 --> 00:23:49,161 Yeah, I know, I saw               her cooking them.               698 00:23:49,261 --> 00:23:50,295 You did such a good job.         699 00:23:50,395 --> 00:23:51,763  Woman:                           True restaurant family.         700 00:23:51,863 --> 00:23:54,166 You can hardly beat that,          I would say.                   701 00:23:54,266 --> 00:23:56,001 You can't be more of              a restaurant family             702 00:23:56,101 --> 00:23:57,836 than having the restaurant          in your home.                 703 00:23:57,936 --> 00:23:59,137 Exactly.                         704 00:23:59,237 --> 00:24:00,672   With all the family involved.  705 00:24:00,772 --> 00:24:03,308 And then we got the tourtière    that me and your dad             706 00:24:03,408 --> 00:24:04,443 cooked together.                 707 00:24:04,543 --> 00:24:05,577 Do you want to try it?           708 00:24:05,677 --> 00:24:06,678 I want to try it.                709 00:24:06,778 --> 00:24:08,113 Let's, like...                   Simon: Have a slice.             710 00:24:08,213 --> 00:24:09,347    Mena:                         Oh, merci.                       711 00:24:09,448 --> 00:24:10,649 Merci.                           712 00:24:12,884 --> 00:24:14,019 Mmm.                             713 00:24:14,119 --> 00:24:15,487 It's super hearty.               714 00:24:15,587 --> 00:24:19,324 Beautiful herb flavour to it,      and of course the millet       715 00:24:19,424 --> 00:24:20,992 is just so comforting.           716 00:24:21,092 --> 00:24:23,695 And the crust                    is cooked perfectly.             717 00:24:23,795 --> 00:24:25,163 Amazing.                         718 00:24:25,263 --> 00:24:26,398   Mmm.                           719 00:24:26,498 --> 00:24:28,066   Thanks to us.                  Thanks to us.                    720 00:24:28,166 --> 00:24:29,334 Exactly.                         721 00:24:29,434 --> 00:24:31,403   What's amazing about            this place, this meal,          722 00:24:31,503 --> 00:24:32,971   is that the star of the show,  723 00:24:33,071 --> 00:24:35,073 the maple syrup,                    is harvested within           724 00:24:35,173 --> 00:24:36,475 walking distance.                725 00:24:36,575 --> 00:24:40,145 You tap the trees on-- that      are on your property, yeah?      726 00:24:40,245 --> 00:24:41,379    Yeah.                         727 00:24:41,480 --> 00:24:44,149    Yeah, otherwise it wouldn't    be a real sugar shack.          728 00:24:44,249 --> 00:24:46,351  'Cause, like, sugar shack, you    have to do your maple syrup.   729 00:24:46,451 --> 00:24:47,953    Mena: It tastes different,    for sure.                        730 00:24:48,053 --> 00:24:51,723   It tastes, like, so much more    almost raw and fresh.          731 00:24:51,823 --> 00:24:52,891  And it's like wine too.         732 00:24:52,991 --> 00:24:55,393   Like, if you go                   to small sugar shack,         733 00:24:55,494 --> 00:24:57,996  every region got its taste.     734 00:24:58,096 --> 00:24:59,498   Mena:                           And just when I thought         735 00:24:59,598 --> 00:25:01,299  I couldn't fit                   any more home cooking,          736 00:25:01,399 --> 00:25:04,536   Simon drops one last             sugary surprise on the table.  737 00:25:04,636 --> 00:25:06,338   Simon: It's not a sugar shack    without maple taffy.           738 00:25:06,438 --> 00:25:07,572 Alright!                         739 00:25:07,672 --> 00:25:08,773 I'm ready,                       we're ready, right?              740 00:25:08,874 --> 00:25:09,841 Are we ready?                    741 00:25:09,941 --> 00:25:11,243 Ready?                           742 00:25:11,343 --> 00:25:13,512 Yeah, we're ready!               743 00:25:13,612 --> 00:25:14,646 There we go.                     744 00:25:14,746 --> 00:25:16,915 Oh wow, the maple syrup's        in there.                        745 00:25:17,015 --> 00:25:19,451    Yeah, maple taffy,            it's maple syrup                 746 00:25:19,551 --> 00:25:21,553 boiled 10 degree higher.         747 00:25:21,653 --> 00:25:24,356 Mena:                            Oh wow, okay.                    748 00:25:24,456 --> 00:25:26,725  So, you just...                 749 00:25:26,825 --> 00:25:28,994 (Groaning)                         Oh, (Unclear).                 750 00:25:29,094 --> 00:25:30,495 So that's how you do it.         751 00:25:30,595 --> 00:25:32,731   You just take it and              you roll it and you wait--    752 00:25:32,831 --> 00:25:34,165   oh, you want to take             the big one?                   753 00:25:34,266 --> 00:25:35,367   Mena:                          Yeah, yeah, yeah.                754 00:25:35,467 --> 00:25:36,868    (Laughing)                    Go ahead.                        755 00:25:36,968 --> 00:25:38,436    (Child exclaiming)            756 00:25:38,537 --> 00:25:39,938 Okay.                            757 00:25:40,038 --> 00:25:41,406  (Child speaking French)         758 00:25:41,506 --> 00:25:43,008 Am I doing okay job,                girls?                        759 00:25:43,108 --> 00:25:44,376    Child: Oui.                    Simon: Yeah, she said yeah.     760 00:25:44,476 --> 00:25:45,810    Mena:                         Okay, good.                      761 00:25:45,911 --> 00:25:48,213   Mmm.                           762 00:25:48,313 --> 00:25:49,948 Wow.                             763 00:25:50,048 --> 00:25:51,316   It's liquid gold here.         764 00:25:51,416 --> 00:25:53,218    This is the thing,              you know, in Quebec.           765 00:25:53,318 --> 00:25:56,688    Maple syrup, like,              people remember having, like,  766 00:25:56,788 --> 00:25:58,990    four or five, six of those      and just play outside          767 00:25:59,090 --> 00:26:00,158   in the spring                  768 00:26:00,258 --> 00:26:01,726   and throwing snowball           at each other.                  769 00:26:01,826 --> 00:26:04,162   That's really, like,            the main event.                 770 00:26:04,262 --> 00:26:07,098 Perfect end to a perfect            meal, right, girls?           771 00:26:07,198 --> 00:26:09,267  Mm-hmm.                         Mena: Oui?                       772 00:26:09,367 --> 00:26:10,302 Am I right?                      773 00:26:10,402 --> 00:26:11,503 Oui!                             774 00:26:11,603 --> 00:26:12,671 Oui!                             775 00:26:12,771 --> 00:26:14,372    (Laughing)                    776 00:26:14,472 --> 00:26:17,776 ♪                                777 00:26:17,876 --> 00:26:19,444   (Light, upbeat music)          778 00:26:19,544 --> 00:26:21,246  Mena: Out of the woods            and back to the city           779 00:26:21,346 --> 00:26:24,849  to visit the trendiest borough    in town: The Plateau.          780 00:26:24,950 --> 00:26:26,618 Quintessential Montréal,         781 00:26:26,718 --> 00:26:27,886 its colourful buildings,         782 00:26:27,986 --> 00:26:30,288    winding staircases,           and sublime parks                783 00:26:30,388 --> 00:26:31,756  are ground zero                 784 00:26:31,856 --> 00:26:35,160    for another nostalgic fav:       the Montréal bagel.           785 00:26:35,260 --> 00:26:37,996    And we're digging into them     at a project so fresh          786 00:26:38,096 --> 00:26:39,931 it just launched                 this past summer.                787 00:26:40,031 --> 00:26:41,299 Freddie:                         Beagle Bagel is actually         788 00:26:41,399 --> 00:26:42,467   a brand-new venture.           789 00:26:42,567 --> 00:26:43,535   Yeah,                             you're so new and fresh...    790 00:26:43,635 --> 00:26:45,170    Fresh, fresh.                 791 00:26:45,270 --> 00:26:46,571   ...that we're showing           you here first.                 792 00:26:46,671 --> 00:26:47,772    Freddie:                        That's it.                     793 00:26:47,872 --> 00:26:49,741  Just a little bit of--          get a little bit of that         794 00:26:49,841 --> 00:26:51,009 flour off the shoulders.         795 00:26:51,109 --> 00:26:53,411   Beagle Bagel,                  Freddie Boucher's pop-up,        796 00:26:53,511 --> 00:26:55,280 is so new                          he's still operating           797 00:26:55,380 --> 00:26:57,315    out of his                      friend's pizza joint.          798 00:26:57,415 --> 00:27:00,952    What makes a Montréal bagel     different from, like,          799 00:27:01,052 --> 00:27:03,288 a New York bagel,                a Brooklyn bagel?                800 00:27:03,388 --> 00:27:05,056 And why are these vegan?         801 00:27:05,156 --> 00:27:06,491 Aren't all bagels vegan?         802 00:27:06,591 --> 00:27:07,959    No,                           that's the thing.                803 00:27:08,059 --> 00:27:10,729  The typical Montréal bagel      is made with honey and eggs,     804 00:27:10,829 --> 00:27:12,864  so they're actually               not vegan at all.              805 00:27:12,964 --> 00:27:15,266  This is why we actually           made one with                  806 00:27:15,367 --> 00:27:16,601  a honey alternative             807 00:27:16,701 --> 00:27:18,069    and we don't put                 eggs because we--             808 00:27:18,169 --> 00:27:19,270    with the test we did,         809 00:27:19,371 --> 00:27:20,705  we felt that                      we didn't need it.             810 00:27:20,805 --> 00:27:22,007   Yeah, who needs 'em?!          811 00:27:22,107 --> 00:27:23,241  Who needs 'em in here?          812 00:27:23,341 --> 00:27:24,609 Alright,                           let's get to cooking.          813 00:27:24,709 --> 00:27:27,012    Let's get this dough going.   814 00:27:27,112 --> 00:27:29,614 ♪                                815 00:27:29,714 --> 00:27:33,018    Water, flour, yeast              and sugar plus oil            816 00:27:33,118 --> 00:27:34,886    get poured into the mixer.    817 00:27:34,986 --> 00:27:36,554    In seconds,                      Freddie whips up his dough    818 00:27:36,655 --> 00:27:39,457   and gets to the part              of the process I love best.   819 00:27:39,557 --> 00:27:40,859 Get in.                          820 00:27:40,959 --> 00:27:42,594 Oh yeah.                         821 00:27:42,694 --> 00:27:44,529 That's one of my favourite       parts about baking               822 00:27:44,629 --> 00:27:46,097 or making bread, is...           823 00:27:46,197 --> 00:27:47,298  Very physical.                  824 00:27:47,399 --> 00:27:50,135  Yeah, getting in there,         letting the tension out.         825 00:27:50,235 --> 00:27:52,404    It's okay, Freddie,           let it all out, you know?        826 00:27:52,504 --> 00:27:53,738 Freddie:                           Going for it.                  827 00:27:53,838 --> 00:27:55,573  Mena:                           Then it's done?                  828 00:27:55,674 --> 00:27:57,942   Needs to proof a little bit.   829 00:27:58,043 --> 00:27:59,277    Like this.                    830 00:27:59,377 --> 00:28:01,813  So this one is going to            proof for about 45 minutes.   831 00:28:01,913 --> 00:28:04,449 But lucky for you, we've           got one that's already done,   832 00:28:04,549 --> 00:28:06,618 already proofed, so we're          going to bring that one out.   833 00:28:06,718 --> 00:28:08,920 Alright, magic.                  834 00:28:09,020 --> 00:28:10,088 Freddie: Bad boy.                835 00:28:10,188 --> 00:28:11,990 Oh wow, so it's expanded            quite a bit there.            836 00:28:12,090 --> 00:28:13,224    Freddie: Absolutely, yeah.    837 00:28:13,324 --> 00:28:15,860    So now we get to shape it.    We're going to cut it up         838 00:28:15,960 --> 00:28:17,095 in about more or                   less 12-inch strips.           839 00:28:17,195 --> 00:28:18,129    Want to try it out?           840 00:28:18,229 --> 00:28:19,230   Yeah, please.                  841 00:28:19,330 --> 00:28:20,498 So the whole line of it?         842 00:28:20,598 --> 00:28:21,800    More or less, yeah.           843 00:28:21,900 --> 00:28:24,069 ♪                                844 00:28:24,169 --> 00:28:25,537    That's it.                    845 00:28:25,637 --> 00:28:29,674  So what you do is you actually   roll it-- everything's by hand. 846 00:28:29,774 --> 00:28:32,243    Actually roll it like this,   then you wrap it                 847 00:28:32,343 --> 00:28:34,379 around your hands                   like this.                    848 00:28:34,479 --> 00:28:36,414 Give it a                          good squeeze.                  849 00:28:36,514 --> 00:28:39,217   Get that good                  artisanal bagel.                 850 00:28:39,317 --> 00:28:40,919 Mena: It's going                    to be a thick guy.            851 00:28:41,019 --> 00:28:43,088 Freddie: Love it.                   It's going to be a big one.   852 00:28:43,188 --> 00:28:44,522    (Chuckles)                    853 00:28:44,622 --> 00:28:46,825 ♪                                854 00:28:46,925 --> 00:28:48,093 Amazing.                         That's a big one.                855 00:28:48,193 --> 00:28:50,161   Mena: It's a honker.           856 00:28:50,261 --> 00:28:52,697 And now we gotta                 do all of these.                 857 00:28:52,797 --> 00:28:54,165   Yeah, we're going               to do all of these.             858 00:28:54,265 --> 00:28:55,300   All of them.                   859 00:28:55,400 --> 00:28:56,935 How long is that                  going to take?                  860 00:28:57,035 --> 00:28:59,604   That's going to take us more      or less, what, ten minutes?   861 00:28:59,704 --> 00:29:01,039  That's not bad.                 862 00:29:01,139 --> 00:29:03,341  I could do ten minutes.         Let's go!                        863 00:29:03,441 --> 00:29:08,813 ♪                                864 00:29:08,913 --> 00:29:10,782 I think that was my best           one yet, right there.          865 00:29:10,882 --> 00:29:11,883   It's beautiful, it is.         866 00:29:11,983 --> 00:29:13,318 Yeah, thank you.                 867 00:29:13,418 --> 00:29:15,620   And what's the hot water for?  Because I see you boiling water. 868 00:29:15,720 --> 00:29:17,422  One of the things with            the Montréal bagel is          869 00:29:17,522 --> 00:29:19,557    that they're dipped           in the water with honey.         870 00:29:19,657 --> 00:29:21,226   Man, these are                 some lucky bagels.               871 00:29:21,326 --> 00:29:22,761 Yeah, they're lucky bagels.      872 00:29:22,861 --> 00:29:25,396    They get a massage,           and then they get a bath.        873 00:29:25,497 --> 00:29:27,565  They have honey poured on them. 874 00:29:27,665 --> 00:29:28,633    Freddie: That's it.           875 00:29:28,733 --> 00:29:30,635  That's the most                  important part.                 876 00:29:30,735 --> 00:29:33,772 Alright, so this is the vegan      honey that you also make.      877 00:29:33,872 --> 00:29:35,206    Absolutely, yeah.             878 00:29:35,306 --> 00:29:38,109    It's apple berries, it's a     substitute that we use to give  879 00:29:38,209 --> 00:29:41,479  a little bit the same vibe and  feel and taste as regular honey. 880 00:29:41,579 --> 00:29:44,082   So at the same texture, more      or less the same sweetness.   881 00:29:44,182 --> 00:29:46,251   So it works perfectly            well for the bagels.           882 00:29:48,453 --> 00:29:50,155 Oh, wow.                         883 00:29:50,255 --> 00:29:51,456 It's pretty good?                884 00:29:51,556 --> 00:29:54,526 It actually has that kind         of pollen taste to it.          885 00:29:54,626 --> 00:29:56,060  Truly.                          886 00:29:56,161 --> 00:30:00,098 So this is what makes a Montréal  bagel a Montréal bagel,         887 00:30:00,198 --> 00:30:01,866    really, is this honey bath.   888 00:30:01,966 --> 00:30:04,335   It gives you that shine, that    bite, that little sweetness.   889 00:30:04,435 --> 00:30:06,371    It's super delicious and it    tastes exactly                  890 00:30:06,471 --> 00:30:07,772  like a Montréal bagel.          891 00:30:07,872 --> 00:30:10,708    Mena: The bagels-to-be are     boiled, dipped in sesame seeds, 892 00:30:10,809 --> 00:30:13,912    then baked in a wood oven,       before being served up with   893 00:30:14,012 --> 00:30:17,715  an original take on the classic    cream cheese and lox combo.   894 00:30:17,816 --> 00:30:21,352 Alright, I can't wait to         dig into the lox                 895 00:30:21,452 --> 00:30:22,787 bagel with cream cheese.         896 00:30:22,887 --> 00:30:23,922   Freddie: The biggie.           897 00:30:24,022 --> 00:30:25,156 The "piece de renaissance."      898 00:30:25,256 --> 00:30:26,991  Is that a thing?                How do you say it?               899 00:30:27,091 --> 00:30:28,193 (Laughs)                            Pièce de résistance.          900 00:30:28,293 --> 00:30:29,694    Pièce de résistance.          901 00:30:29,794 --> 00:30:30,829  That's how you say it.          902 00:30:30,929 --> 00:30:32,063 Exactly.                          It's a moment to enjoy.         903 00:30:32,163 --> 00:30:33,498 Wow. Here we go.                 904 00:30:33,598 --> 00:30:34,833   Mmm.                           905 00:30:34,933 --> 00:30:39,337 ♪                                906 00:30:39,437 --> 00:30:41,239   Wow.                           907 00:30:41,339 --> 00:30:42,307   Wow.                           908 00:30:42,407 --> 00:30:43,341  Freddie: It's amazing.          909 00:30:43,441 --> 00:30:44,776    Mena: Mm-hmm. Mmm.            910 00:30:44,876 --> 00:30:45,944    I love this stuff.            911 00:30:46,044 --> 00:30:48,580  It's cooked perfectly,            the texture is right.          912 00:30:48,680 --> 00:30:50,982  Crispy outside, little            bit of a soft inside.          913 00:30:51,082 --> 00:30:52,250 Spot on.                         914 00:30:52,350 --> 00:30:53,585  Freddie: Thanks, buddy.         915 00:30:53,685 --> 00:30:55,553 And, the sesame seeds definitely  brings it all together.         916 00:30:55,653 --> 00:30:56,654    Makes a difference.           917 00:30:56,754 --> 00:30:57,789   Yeah, brings it all together.  918 00:30:57,889 --> 00:30:59,457    That's probably the           best vegan lox I've had,         919 00:30:59,557 --> 00:31:01,793   because it's got the              texture of salmon.            920 00:31:01,893 --> 00:31:03,261    That's good stuff.            921 00:31:03,361 --> 00:31:06,664  The thing is, I was looking to   get something that I was having 922 00:31:06,764 --> 00:31:10,735 when I was younger, or a classic   staple of Montréal or Quebec,  923 00:31:10,835 --> 00:31:13,404  so I was missing that flavours,    and these different texture   924 00:31:13,504 --> 00:31:15,874    and crunches, and profiles.   925 00:31:15,974 --> 00:31:18,743  Mena: The lox is local,          organic smoked carrots,         926 00:31:18,843 --> 00:31:21,412   and they are                     absolutely delicious.          927 00:31:21,512 --> 00:31:24,015 And yes, I have tried way           more smoked carrots           928 00:31:24,115 --> 00:31:26,217   than you'd imagine possible.   929 00:31:26,317 --> 00:31:29,554   You're right, it's something      that I've definitely missed   930 00:31:29,654 --> 00:31:31,489    eating, because everybody--    who doesn't love, like,         931 00:31:31,589 --> 00:31:33,524 a smoked salmon,                  cream cheese sandwich?          932 00:31:33,625 --> 00:31:35,159 Come on.                         933 00:31:35,260 --> 00:31:36,861 I loved it, and I                 wanted to recreate it.          934 00:31:36,961 --> 00:31:39,163  And with Beagle Bagel,           we have it now.                 935 00:31:39,264 --> 00:31:41,366   Whether you're vegan or not,     it's bagel--                   936 00:31:41,466 --> 00:31:42,600 everybody knows a bagel.         937 00:31:42,700 --> 00:31:44,569 So I just wanted to have          something that doesn't          938 00:31:44,669 --> 00:31:45,870 polarize people.                 939 00:31:45,970 --> 00:31:47,772   I just wanted to have            a good, vegan bagel,           940 00:31:47,872 --> 00:31:51,009 so it's enjoyable                  for everyone.                  941 00:31:51,109 --> 00:31:54,679    This is a terrific,              terrific job there.           942 00:31:54,779 --> 00:31:56,881 Come on.                         943 00:31:56,981 --> 00:31:58,516 ♪                                944 00:31:58,616 --> 00:32:00,418   Mmm.                           945 00:32:00,518 --> 00:32:02,654    Yeah, baby.                   946 00:32:02,754 --> 00:32:05,156  Mm-mmm.                         947 00:32:05,256 --> 00:32:07,692   Mmm!                           948 00:32:07,792 --> 00:32:09,127 ♪                                949 00:32:09,227 --> 00:32:12,130   (Indian-style music)           950 00:32:12,230 --> 00:32:13,498 ♪                                951 00:32:13,598 --> 00:32:15,033 Mena: Time to mix it up.         952 00:32:15,133 --> 00:32:18,770   Not only does Montréal have a   killer plant-based traditional  953 00:32:18,870 --> 00:32:22,473 food scene, it's also got          great international cuisine.   954 00:32:22,573 --> 00:32:26,611   So I'm checking out Mile End,     the city's de facto           955 00:32:26,711 --> 00:32:29,380 multicultural hub, to hit up the  city's first completely         956 00:32:29,480 --> 00:32:34,352  vegan Indian Restaurant, TULA,  helmed by Chef Abhishek.         957 00:32:34,452 --> 00:32:38,256 Indian restaurants tend to be    naturally veg-forward anyway.    958 00:32:38,356 --> 00:32:40,391 I love Indian food.              959 00:32:40,491 --> 00:32:43,561 So you're definitely filling      a void for someone like me.     960 00:32:43,661 --> 00:32:46,197  Abhishek: The thing is, Indian  food at home, how we eat,        961 00:32:46,297 --> 00:32:48,700    is a little different from      how it's sold in restaurants.  962 00:32:48,800 --> 00:32:50,668    So at home,                   it's very vegan-friendly.        963 00:32:50,768 --> 00:32:53,838 So my intention with TULA           was to bring that naturally   964 00:32:53,938 --> 00:32:57,375 vegan-friendly home-style          food in a restaurant setting.  965 00:32:57,475 --> 00:32:58,943  And that's what                 I'm excited about today,         966 00:32:59,043 --> 00:33:00,912  because tell us                    what we're making.            967 00:33:01,012 --> 00:33:02,280    You're making a plant-based     tikka masala                   968 00:33:02,380 --> 00:33:03,715 with plant-based chicken.        969 00:33:03,815 --> 00:33:06,985   Mena: Chicken tikka masala is   one of my all-time favourites,  970 00:33:07,085 --> 00:33:09,153   but it's notoriously              hard to find vegan.           971 00:33:09,253 --> 00:33:10,955 ♪                                972 00:33:11,055 --> 00:33:12,623    (Sizzling)                    973 00:33:12,724 --> 00:33:15,059   Chef revs up his curry-based   tikka masala with garlic         974 00:33:15,159 --> 00:33:18,863    to infuse the creamy tomato    sauce with home-style flavour.  975 00:33:18,963 --> 00:33:20,965 Smells delicious in here!        976 00:33:21,065 --> 00:33:24,102 Oh yeah, you can                    smell that garlic.            977 00:33:24,202 --> 00:33:25,703  Alright, TULA's tomato             sauce, may I, chef?           978 00:33:25,803 --> 00:33:27,538    I just want to give            that a try right here.          979 00:33:27,638 --> 00:33:30,508 ♪                                980 00:33:30,608 --> 00:33:31,676 And the mix goes in.             981 00:33:31,776 --> 00:33:32,844   Mmm!                           982 00:33:32,944 --> 00:33:34,145 The onion sauce.                 983 00:33:34,245 --> 00:33:36,814   Alright, I'm going to          try some of that, there.         984 00:33:36,914 --> 00:33:38,449    Mmm, yeah.                    985 00:33:38,549 --> 00:33:40,451  So getting some spice,          getting some onion there.        986 00:33:40,551 --> 00:33:43,354   Abhishek: This is a signature  TULA spice mix for tikka masala. 987 00:33:43,454 --> 00:33:44,756   Mena: TULA spice mix!          988 00:33:44,856 --> 00:33:47,258  Ooh! Very nice.                 989 00:33:47,358 --> 00:33:49,794   It almost smells like           a garam masala powder.          990 00:33:49,894 --> 00:33:52,130   But then you add a little bit  of a cooling spices too,         991 00:33:52,230 --> 00:33:54,165 so you've created                  this blend of spices.          992 00:33:54,265 --> 00:33:56,167 Mena: And what's                 this green here?                 993 00:33:56,267 --> 00:33:57,869  Is this ground                    parsley or something?          994 00:33:57,969 --> 00:33:59,003 Abhishek: It's fenugreek.        995 00:33:59,103 --> 00:34:00,738 Mena: Fenugreek. Alright.        996 00:34:00,838 --> 00:34:03,908 Abhishek: That is quintessential in butter chicken                997 00:34:04,008 --> 00:34:05,343    and tikka masala, for sure.   998 00:34:05,443 --> 00:34:06,677 Okay, fenugreek, alright.        999 00:34:06,778 --> 00:34:10,715  Chef Abhishek's chicken          is made from soy fibre,         1000 00:34:10,815 --> 00:34:12,183  with a touch of                    sweet potato flour,           1001 00:34:12,283 --> 00:34:15,686 and looks just as                   chickeny as the real deal.    1002 00:34:15,787 --> 00:34:17,321   It's getting nice and thick!   1003 00:34:17,422 --> 00:34:19,490   And a dash of saffron water.   1004 00:34:19,590 --> 00:34:22,760    Saffron water! Wow.           1005 00:34:22,860 --> 00:34:24,962  You want the dish to look good   and smell good and taste good,  1006 00:34:25,063 --> 00:34:27,098  saffron makes a big difference. 1007 00:34:27,198 --> 00:34:29,267  And this-- this little kind of  mini-pan is usually what         1008 00:34:29,367 --> 00:34:31,102 you use to serve the dish, yeah? 1009 00:34:31,202 --> 00:34:32,470    This, you mean the              bowl I'm serving in?           1010 00:34:32,570 --> 00:34:33,471    Mena: Yes.                    1011 00:34:33,571 --> 00:34:35,573 Yes, absolutely.                 1012 00:34:35,673 --> 00:34:37,775  I called it a mini-pan.         But I guess it's a bowl.         1013 00:34:37,875 --> 00:34:39,811 ♪                                1014 00:34:39,911 --> 00:34:41,879 Nice microgreens                 from local farms.                1015 00:34:41,979 --> 00:34:44,849 ♪                                1016 00:34:44,949 --> 00:34:46,084  Mena: Flowers!                  1017 00:34:46,184 --> 00:34:47,585    Abhishek: These are edible      flowers from Quebec.           1018 00:34:47,685 --> 00:34:49,120  Chef, taking it to              the next level here.             1019 00:34:49,220 --> 00:34:50,455 That's your dish,                   it's ready to eat.            1020 00:34:50,555 --> 00:34:52,423   Alright, look at that.         1021 00:34:52,523 --> 00:34:54,358    That is gorgeous.             1022 00:34:54,459 --> 00:34:57,795  Alright chef, I'm very excited   to dig in here to this          1023 00:34:57,895 --> 00:35:01,065   chicken tikka masala,          it looks so good.                1024 00:35:01,165 --> 00:35:02,733  Let's go ahead.                   Bon appétit .                  1025 00:35:02,834 --> 00:35:04,168 Alright.                         1026 00:35:04,268 --> 00:35:06,370 Just take a piece of this bread,   and then you take it           1027 00:35:06,471 --> 00:35:08,072    and you scoop it right in.    1028 00:35:08,172 --> 00:35:09,207 Mena: I got you.                 1029 00:35:09,307 --> 00:35:11,042  It's a lot like                    Egyptian food too,            1030 00:35:11,142 --> 00:35:12,643    we have pita bread             in our cooking,                 1031 00:35:12,743 --> 00:35:14,879  but we eat with                    our hands as well.            1032 00:35:14,979 --> 00:35:17,048  But yeah, I'm going to           get some of that sauce.         1033 00:35:17,148 --> 00:35:18,449 You must use your                 hands with Indian food,         1034 00:35:18,549 --> 00:35:19,884   or you're not eating             Indian food.                   1035 00:35:19,984 --> 00:35:21,886  Mena: Yeah, of course.             Of course.                    1036 00:35:21,986 --> 00:35:24,989 ♪                                1037 00:35:25,089 --> 00:35:26,724   Mmm.                           1038 00:35:26,824 --> 00:35:28,526   Mmm.                           1039 00:35:28,626 --> 00:35:31,963  The sauce is delicious, and all those spices are coming through. 1040 00:35:32,063 --> 00:35:34,832   So I'm going to dig in here,    get a piece of chicken as well. 1041 00:35:34,932 --> 00:35:38,269  All right. Here we go.          1042 00:35:38,369 --> 00:35:39,904   Mmm.                           1043 00:35:40,004 --> 00:35:41,572   Mmm.                           1044 00:35:41,672 --> 00:35:43,875 ♪                                1045 00:35:43,975 --> 00:35:45,476   Mmm.                           1046 00:35:45,576 --> 00:35:47,145 ♪                                1047 00:35:47,245 --> 00:35:51,082  That soy chicken has absorbed--  the masala absorbed all         1048 00:35:51,182 --> 00:35:56,187   that flavour, so it acts as a     great vehicle in my mouth.    1049 00:35:56,287 --> 00:35:58,222 It's like the soy chicken           is the bus                    1050 00:35:58,322 --> 00:36:01,392 and it's carrying                   a busload of masala           1051 00:36:01,492 --> 00:36:03,427    and it's driving in           1052 00:36:03,528 --> 00:36:05,730  and letting out                 all that flavour.                1053 00:36:05,830 --> 00:36:08,099    Seriously, it's incredible.   1054 00:36:13,504 --> 00:36:15,907  You come from a family          of restaurateurs.                1055 00:36:16,007 --> 00:36:18,476 Your family owns a couple          restaurants back in Toronto.   1056 00:36:18,576 --> 00:36:20,578    It's kind of funny because      I was in the packing industry  1057 00:36:20,678 --> 00:36:22,947 even though my family was           in the restaurant business.   1058 00:36:23,047 --> 00:36:25,049  Veganism had a big part          to play in it.                  1059 00:36:25,149 --> 00:36:26,417  Had it not been                   for veganism,                  1060 00:36:26,517 --> 00:36:28,319   probably I wouldn't have been     in the restaurant industry.   1061 00:36:28,419 --> 00:36:30,254  I just moved to Quebec             recently for Tula.            1062 00:36:30,354 --> 00:36:33,457   And I chose Montréal because   Montréal lacked something        1063 00:36:33,558 --> 00:36:36,327  in the Indian vegan restaurant  with home-style recipes.         1064 00:36:36,427 --> 00:36:37,628 So I moved here,                 1065 00:36:37,728 --> 00:36:39,764  and plus, the people of Quebec  and Montréal are amazing.        1066 00:36:39,864 --> 00:36:41,132   In what way?                   1067 00:36:41,232 --> 00:36:42,333 It's just                        the personality.                 1068 00:36:42,433 --> 00:36:44,435 And they call it                  joie de vivre in French.        1069 00:36:44,535 --> 00:36:47,538    They know how to live life     and enjoy life.                 1070 00:36:47,638 --> 00:36:50,575  They just sit,                     savour each sauce,            1071 00:36:50,675 --> 00:36:51,976  each bite, each morsel.         1072 00:36:52,076 --> 00:36:54,378 And for us restaurateurs,           it gives us great pleasure    1073 00:36:54,478 --> 00:36:57,048  because somebody's taking pride in eating                        1074 00:36:57,148 --> 00:36:58,950 as much as we take pride            in making.                    1075 00:36:59,050 --> 00:37:00,851 And there's nothing more          we can ask for.                 1076 00:37:00,952 --> 00:37:03,387  How do you see                     Montréal evolving?            1077 00:37:03,487 --> 00:37:05,122    Like, you literally              moved here                    1078 00:37:05,223 --> 00:37:07,592   to open up this place           right here in Montréal.         1079 00:37:07,692 --> 00:37:08,926    Big, big evolution.           1080 00:37:09,026 --> 00:37:11,329    Every year as there's more      vegan businesses opening up.   1081 00:37:11,429 --> 00:37:12,930 I think not just vegans,         1082 00:37:13,030 --> 00:37:15,032    even non-vegans are trying      to eat less meat now.          1083 00:37:15,132 --> 00:37:16,334   I want to thank you.           1084 00:37:16,434 --> 00:37:18,069 The food                            is beautiful here.            1085 00:37:18,169 --> 00:37:20,137  I think this is                    much, much needed.            1086 00:37:20,238 --> 00:37:22,139 I'm here for it.                 1087 00:37:22,240 --> 00:37:24,108    So I'm gonna finish           this whole plate.                1088 00:37:24,208 --> 00:37:26,978   And then I would like             to try the butter chicken.    1089 00:37:27,078 --> 00:37:29,013   And then after that,           1090 00:37:29,113 --> 00:37:31,048   I want maybe                    an okra bhindi.                 1091 00:37:31,148 --> 00:37:33,618   And then after that,             maybe a chana masala.          1092 00:37:33,718 --> 00:37:34,852 But you forgot something.        1093 00:37:34,952 --> 00:37:36,454 Which one?                       Biryani.                         1094 00:37:36,554 --> 00:37:38,456 Yes, the biryani,                   we'll throw that in there.    1095 00:37:38,556 --> 00:37:41,425    And then maybe for dessert,     a vegan mango lassi.           1096 00:37:41,525 --> 00:37:42,727   And then I'll                     come back tomorrow            1097 00:37:42,827 --> 00:37:43,928 and we'll start all over.        1098 00:37:44,028 --> 00:37:45,663 Love it.                           Thank you so much.             1099 00:37:45,763 --> 00:37:46,797 Thank you, Chef.                   Thank you.                     1100 00:37:46,897 --> 00:37:53,537 ♪                                1101 00:37:53,638 --> 00:37:54,772    Mena: Before I jet,           1102 00:37:54,872 --> 00:37:56,807    I gotta try the one            classic in town                 1103 00:37:56,907 --> 00:37:58,042    I haven't hit yet,            1104 00:37:58,142 --> 00:38:00,544 the Montréal smoked meat         sandwich.                        1105 00:38:00,645 --> 00:38:03,781 The city's iconic staple          is everywhere.                  1106 00:38:03,881 --> 00:38:06,717   But it's not easy to pull off    a plant-based version          1107 00:38:06,817 --> 00:38:10,688   of the traditionally            brisket-based deli spectacular. 1108 00:38:10,788 --> 00:38:13,958 So we drop by one of the         best vegan diners in town        1109 00:38:14,058 --> 00:38:15,526  for a gourmand capper,          1110 00:38:15,626 --> 00:38:18,162   served up by restaurateur MJ   1111 00:38:18,262 --> 00:38:19,430  in her ultra hip diner          1112 00:38:19,530 --> 00:38:21,265   Mimi & Jones.                  1113 00:38:21,365 --> 00:38:23,801   Look at this.                   This all looks so good.         1114 00:38:23,901 --> 00:38:25,369 Welcome to Mimi & Jones.         1115 00:38:25,469 --> 00:38:26,537   Thank you very much.           1116 00:38:26,637 --> 00:38:28,239    I'm pumped                    to dig into this.                1117 00:38:28,339 --> 00:38:31,475    We're talking about a vegan    Montréal smoked meat sandwich,  1118 00:38:31,575 --> 00:38:34,045  which is a staple food          here in Montréal.                1119 00:38:34,145 --> 00:38:35,212 Like, Montréal's famous.         1120 00:38:35,313 --> 00:38:36,781 It's so popular.                 1121 00:38:36,881 --> 00:38:40,084 With the poutine,                 smoked meat would be, I think,  1122 00:38:40,184 --> 00:38:42,186    the second                       or maybe the first            1123 00:38:42,286 --> 00:38:43,654    most popular thing            in town.                         1124 00:38:43,754 --> 00:38:44,655  Tell me what's in here.         1125 00:38:44,755 --> 00:38:46,090  So, you've got                    Montréal smoked meat.          1126 00:38:46,190 --> 00:38:47,158  What's it made out of?          1127 00:38:47,258 --> 00:38:49,226  Seitan.                          It's homemade.                  1128 00:38:49,327 --> 00:38:51,062  So, we made it                     from scratch here.            1129 00:38:51,162 --> 00:38:54,265 Rye bread, basal mustard,        1130 00:38:54,365 --> 00:38:56,334  wine sauerkraut                   with pickles,                  1131 00:38:56,434 --> 00:38:58,169 the best pickle in town,         1132 00:38:58,269 --> 00:39:00,438  and that's it,                  with some spices.                1133 00:39:00,538 --> 00:39:02,306 Mena: Cheers.                       Shall we?                     1134 00:39:02,406 --> 00:39:03,741    A smoked meat cheers?         1135 00:39:03,841 --> 00:39:06,310   Yeah, cheers                   to Mimi & Jones.                   Vegan power, yeah.             1136 00:39:10,548 --> 00:39:11,782 Oh yeah.                          Mm-hmm?                         1137 00:39:11,882 --> 00:39:13,250 Oh yeah.                         1138 00:39:13,351 --> 00:39:14,318    MJ:                           It's good, right?                1139 00:39:14,418 --> 00:39:16,387 Wow. Man.                        1140 00:39:18,055 --> 00:39:20,858 That's a sandwich                right there, mm.                 1141 00:39:20,958 --> 00:39:22,259    Seriously,                     what I love about this,         1142 00:39:22,360 --> 00:39:23,527 I think the most,                1143 00:39:23,627 --> 00:39:24,929   is how thinly sliced            it is,                          1144 00:39:25,029 --> 00:39:26,764  adding this incredible           texture                         1145 00:39:26,864 --> 00:39:27,965 once you bite it                   all together.                  1146 00:39:28,065 --> 00:39:29,100   It's so important.             1147 00:39:29,200 --> 00:39:31,001  And me, I'm very like,          1148 00:39:31,102 --> 00:39:32,937  that's my "Virgo side."            I'm very--                    1149 00:39:33,037 --> 00:39:34,405  You're a Virgo?                 1150 00:39:34,505 --> 00:39:35,539    MJ:                           Are you a Virgo?                 1151 00:39:35,639 --> 00:39:36,607   I'm a Virgo.                   1152 00:39:36,707 --> 00:39:38,075  Details matter.                 1153 00:39:38,175 --> 00:39:40,344   Mena:                            Those details add up.          1154 00:39:40,444 --> 00:39:43,514    Slicing and spicing seitan,    a wheat-based protein,          1155 00:39:43,614 --> 00:39:46,183 in-house                            is incredibly rare.           1156 00:39:46,283 --> 00:39:48,152  And it pays off                   on the plate.                  1157 00:39:48,252 --> 00:39:52,156   MJ: When I open here,            I didn't write "vegan diner."  1158 00:39:52,256 --> 00:39:54,892    It was Mimi & Jones Diner.    1159 00:39:54,992 --> 00:39:56,927   A lot of people because they,  you know,                        1160 00:39:57,027 --> 00:39:58,596    oh, vegan is gonna            taste like vegan,                1161 00:39:58,696 --> 00:39:59,797    but what is vegan?            1162 00:39:59,897 --> 00:40:01,632    You know, we're not             in the '90s anymore.           1163 00:40:01,732 --> 00:40:03,968    So, just vegan food            can be amazing.                 1164 00:40:04,068 --> 00:40:05,770  Do I have a fry                   in my teeth?                   1165 00:40:05,870 --> 00:40:07,671 No, you're good.                   Your teeth are great.          1166 00:40:07,772 --> 00:40:09,006   Me?                            No, you're good.                 1167 00:40:09,106 --> 00:40:11,876  So, I've spent a little          bit of time in Montréal         1168 00:40:11,976 --> 00:40:13,110    throughout my years           1169 00:40:13,210 --> 00:40:14,445    and I've noticed Quebecers    1170 00:40:14,545 --> 00:40:16,680    are really adamant             about their traditions.         1171 00:40:16,781 --> 00:40:18,749    Oh my gosh,                   we're the worst.                 1172 00:40:18,849 --> 00:40:21,519 So, what is that?                   What's that about?            1173 00:40:21,619 --> 00:40:23,287   It's strange.                  1174 00:40:23,387 --> 00:40:26,424    I never saw people,           1175 00:40:26,524 --> 00:40:29,326 including myself before,            I must say,                   1176 00:40:29,427 --> 00:40:33,130   so protective                  1177 00:40:33,230 --> 00:40:35,332  of the culture                  1178 00:40:35,433 --> 00:40:38,602 defined by food,                    I will say.                   1179 00:40:38,702 --> 00:40:40,571    You've made a point              to put traditional            1180 00:40:40,671 --> 00:40:42,239  Québecois food                    on your menu.                  1181 00:40:42,339 --> 00:40:43,774  You've got the                    Montréal smoked meat.          1182 00:40:43,874 --> 00:40:45,743    You've got poutine on here.   1183 00:40:45,843 --> 00:40:47,611 You've got a lot                   of other food                  1184 00:40:47,711 --> 00:40:49,447   that I'm sure                     you grew up eating.           1185 00:40:49,547 --> 00:40:50,614   Yeah, it's important.          1186 00:40:50,714 --> 00:40:52,516  So, as a vegan                     you don't miss out            1187 00:40:52,616 --> 00:40:53,651    on Quebec culture.            1188 00:40:53,751 --> 00:40:55,186 You can have everything.         1189 00:40:55,286 --> 00:40:58,189 You can have the classic          Montréal, Quebec, food.         1190 00:40:58,289 --> 00:40:59,690  Yeah, exactly,                    'cause I said                  1191 00:40:59,790 --> 00:41:02,626    you're not gonna be             culturally challenged          1192 00:41:02,726 --> 00:41:05,963 by going vegan in Quebec           or anywhere, I find.           1193 00:41:06,063 --> 00:41:07,164 Amazing.                         1194 00:41:07,264 --> 00:41:08,165    Thank you.                    1195 00:41:08,265 --> 00:41:09,533    And then obviously               it's not a diner--            1196 00:41:09,633 --> 00:41:11,502    Seriously.                    --without a shake!               1197 00:41:11,602 --> 00:41:13,070    Exactly, shall we?            1198 00:41:13,170 --> 00:41:14,405    Yeah, so what do we              have here?                    1199 00:41:14,505 --> 00:41:16,540    Cookies and cream?               Classic cookies and cream?    1200 00:41:16,640 --> 00:41:17,708  Voila.                          1201 00:41:17,808 --> 00:41:19,210   Yeah,                           coconut whipped cream.          1202 00:41:19,310 --> 00:41:21,345    Mm.                           1203 00:41:21,445 --> 00:41:22,847 Really, really good.             1204 00:41:22,947 --> 00:41:24,548 I'm sorry to do this.            1205 00:41:24,648 --> 00:41:25,816    What, what?                   1206 00:41:25,916 --> 00:41:27,318  One of my camera guys,          1207 00:41:27,418 --> 00:41:28,686 he was telling me                how much he loves                1208 00:41:28,786 --> 00:41:30,154    cookies and cream.            1209 00:41:30,254 --> 00:41:32,022   So I got to have him           try this.                        1210 00:41:32,122 --> 00:41:33,324   Johnny, come in here.          1211 00:41:33,424 --> 00:41:34,558  Johnny,                           come in here.                  1212 00:41:34,658 --> 00:41:35,626 Alright, give it                    to me, man.                   1213 00:41:35,726 --> 00:41:38,095 MJ: Yes!                         Here you go, is it good?         1214 00:41:38,195 --> 00:41:39,196    MJ:                           I want some more.                1215 00:41:39,296 --> 00:41:40,798    Mm.                            Oh, oh!                         1216 00:41:40,898 --> 00:41:42,266 That is fabulous.                1217 00:41:42,366 --> 00:41:43,501 Johnny likes it.                 1218 00:41:43,601 --> 00:41:44,935    It's got the Johnny              stamp of approval.            1219 00:41:45,035 --> 00:41:46,237    Everybody likes it!           1220 00:41:46,337 --> 00:41:47,538    (Laughter)                    1221 00:41:47,638 --> 00:41:49,440   Yes!                           You want an actual bite?         1222 00:41:49,540 --> 00:41:51,208 I'll take                         an actual bite.                 1223 00:41:51,308 --> 00:41:52,643  Mena: I think he does.          1224 00:41:52,743 --> 00:41:54,912 "Feed it to me."                   My god, so demanding.          1225 00:41:55,012 --> 00:41:57,681   Here you go.                     Here you go.                   1226 00:41:57,781 --> 00:41:58,916    Holy moly.                    1227 00:41:59,016 --> 00:42:00,050    MJ: Mm-hmm?                   1228 00:42:00,150 --> 00:42:01,385 It's good, right?                Man: Yeah.                       1229 00:42:01,485 --> 00:42:02,720   Wow!                           1230 00:42:02,820 --> 00:42:04,088 Alright.                         1231 00:42:04,188 --> 00:42:06,056  Cheers.                         1232 00:42:07,525 --> 00:42:09,293    Mena: Even after the crew's    had a go at it,                 1233 00:42:09,393 --> 00:42:11,996  I can't not eat                    the rest of that sandwich.    1234 00:42:12,096 --> 00:42:14,365    It's too delicious.           1235 00:42:14,465 --> 00:42:17,134    Listen, for a city renowned   for its classics                 1236 00:42:17,234 --> 00:42:19,870  and raising its homegrown fare  to iconic levels                 1237 00:42:19,970 --> 00:42:22,506   with tight adherents            to nostalgic standards,         1238 00:42:22,606 --> 00:42:25,709  I'm seeing and tasting          a shift.                         1239 00:42:25,809 --> 00:42:27,344 I mean, I'm polishing off        1240 00:42:27,444 --> 00:42:30,481  a signature smoked meat           sandwich fantastique,          1241 00:42:30,581 --> 00:42:32,516   carved out of                   plant protein.                  1242 00:42:32,616 --> 00:42:35,686 Montréal is a city that's         increasingly welcoming,         1243 00:42:35,786 --> 00:42:38,656   growing, taking risks            and, dare we say it,           1244 00:42:38,756 --> 00:42:40,858   redefining tradition.          1245 00:42:40,958 --> 00:42:42,927    With that,                     it's a bientot,                 1246 00:42:43,027 --> 00:42:45,095  see you soon, Montréal.         1247 00:42:45,195 --> 00:42:53,137 ♪                                1248 00:42:53,237 --> 00:43:01,211 ♪                                1249 00:43:01,312 --> 00:43:09,253 ♪                                1250 00:43:09,353 --> 00:43:17,394 ♪