Fig.1. Chef Dany Patry of Charcuterie Noël shows off his cipaille Gaspesien.
I've been going to Charcuterie Noël for years. I've written about them before, I also appeared in the Gazette with them as part of the East End Tour article. Charcuterie Noël can best be described as a small, neighbourhood grocer--the kind that once frequented every neighbourhood corner. The kind our grandmothers used to send their kids running off to when they needed sugar. Besides the vast variety of imported Italian products, the incredible meat, great cheese and baked goods, and superb selection of salumi, which is all made in house, Noel began to offer a selection of prêt-à-manger. You could smell something was going on somewhere, and from that wonderful smell came forth some of the most delectable tortières and pâté à la viande I have ever tasted.
Like the kitchens in Orwell's, Down and Out in Paris and London, Noel's kitchen is small and in the basement. But what it lacks in size it makes up for in equipment, all of which is shiny, new and gleams of stainless steel.
Fig.2. Chicken pies before.
Fig.3. Chicken pies after. These are individual sizes but they're big enough for two.
Fig.4. Tortiere. Noel offers both large pies and individual.
Fig.5. Tortiere de sanglier, topped with a homemade tomato chow chow.
Fig.6. French onion soup on the simmer. Patry lets it reduce which concentrates the flavor. What you don't see sitting at the bottom of the broth are several pork bones.
Fig.7. French onion soup and coquille St-Jacques. Vacuumed sealed and ready to pop in the oven.
Charcuterie Noel, 5733 Boul Leger, Montreal North. 514-323-0256