Candide, Montreal

CandideWay back in 1825 cultural commentator Brillat-Savarin wrote: “The discovery of a new dish does more for the happiness of mankind than the discovery of a star.”  

Chef John Winter Russell is one of those culinary creators who is intentionally building a bright and vital culinary scene in  Montreal, creating new flavour combinations with great flare. He’s always been a fan of the minimalist menu. At the moment Candide’s reads “guinea hen, squash, cranberries” “leeks, mussels, green tomatoes”, “angelica, honey, sea parsley” and I know that Brillat-Savarin would have been pleased. Candide Montreal LD

Just weeks after his trip to Milan where he participated in Massimo Bottura’s soup kitchen, John came home to announce that he is taking root in Montréal for good.  Candide, opened in November 2015, and allows John to speaks to the seasonality of the Province and showcase his utter obsession to local ingredients.

Candide is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.

Candide dining area LDCandide est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Candide directement, au numéro ci-dessous, afin de faire votre réservation.

Restaurant Candide,
551 rue Saint-Martin,
Montréal Québec H3J 2L6

T: 514-447-2717

Restaurant Candide

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