I don't listen to TV much so I missed a lot of his exposure. Never heard any buzz related to his actual food though.
A friend told me about his new project of "Cabane a sucre en ville" and I must say I am extremely weary of the concept. On one hand I must applaud the continuation of Martin Picard's initiative, on the other hand it looks like a TV chef wants to make money on the coat tails of a trend.
The problem is that I never ate at his flagship restaurant (Apollo) so I really cannot judge. I must admit that my restaurant budget for this type of restaurant is currently dedicated to... other ventures.
Anybody did try it? How was it? I don't know, maybe I'm wrong and I'm actually missing out on something.
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