Going there to do your shopping is good. But stopping there to eat is even better.
Posted at 11:00 a.m.
Since last year, the offer for a snack on the go at the Jean-Talon market has continued to increase. “There is a need for ready-to-eat and catering, explains Nicolas Fabien-Ouellet, general manager of the Montreal Public Markets. And for craftsmen, it’s an incubation zone where they can test products and even go into business with great influence. »
Six new counters opened this year in the outdoor food court: Panda Restaurant, La Croqueteria, Super Super, Distillerie Stadaconé, Pain dans les voiles and Maquis Yasolo.
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PHOTO PATRICK SANFAÇON, THE PRESS
Only at the Jean-Talon market can you eat vegan pogos from Bouffe-moi, served here by co-founder Julie Levasseur.
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PHOTO PATRICK SANFAÇON, THE PRESS
Here, they serve traditional Spanish croquettes, based on bechamel, prepared in an artisanal way over three days. There are three kinds: ham, shrimp and cheese.
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PHOTO PATRICK SANFAÇON, THE PRESS
Tourists, families, passers-by, workers and locals are spoiled for choice more than ever to have a bite to eat at the Jean-Talon market while being comfortably seated in the restaurant area.
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We went there for a walk on a beautiful sunny late morning. Alain Tanoh was at the BBQ grilling Maquis Yasolo’s famous jerk chicken thighs. “We want to promote Afro-Quebec cuisine. Show what the young black people who grew up here eat, whether it’s Jamaican pâtés, griot, Congolese maki chicken or our famous jerk chicken, “explained his wife, Solange Pati, before serving a customer in visit to San Francisco.
The couple who operate the Maquis Yasolo occupy the space in front of that of Mazorca, whose tacos have been all the rage since last summer. Nearby, you can find the popsicle counters of Pops, the delicious products of Les Filles Fattoush as well as the vegan pogos of Bouffe-moi. Julie Levasseur and her sister Rose would like their “made on the spot” pogos to become emblematic of Montreal. “Our company was born last year at the Jean-Talon market”, underlines the first while serving us a squeezed lemonade with imperfect lemons.
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PHOTO PATRICK SANFAÇON, THE PRESS
The couple behind the Super Super brand, Stéphan Doe and Brigitte Raymond Lebleu, sell macaroni and cheese dishes in addition to their potted products, including hot sauces and tartare preparations.
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PHOTO PATRICK SANFAÇON, THE PRESS
We suggest the mac and cheese with smoked meat of Super Super. Deliciously decadent.
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PHOTO PATRICK SANFAÇON, THE PRESS
Les Filles Fattoush have been set up at the Jean-Talon market since last year. Fresh salads are on the menu in addition to the classics, including mouhamara, spices and kebbes.
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PHOTO PATRICK SANFAÇON, THE PRESS
It’s impressive to watch Jing Zhao at work as she hand-bakes takoyaki (octopus dumplings) on Panda’s menu in front of passers-by.
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PHOTO PATRICK SANFAÇON, THE PRESS
The inhabitants of Villeray, Saint-Bruno-de-Montarville and Mont-Saint-Hilaire are familiar with the products of the three branches of the Pain dans les voiles bakery, but it is a discovery for the tourists of the Jean-Talon market. .
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PHOTO PATRICK SANFAÇON, THE PRESS
Maquis Yasolo’s jerk chicken is a must.
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Bouffe-moi shares facilities with “the first Spanish croqueteria in Canada”, which already has an address on Parc Avenue. Further, we can eat a mac and cheese of Super Super, co-founded by a former employee of The Press, Stéphan Doe, and his wife, Brigitte Raymond Lebleu. For the couple, the Jean-Talon market is a great gateway to ready-to-eat and catering. “It’s so satisfying to see people smile while eating your dish,” says Stéphan Doe.
We would have liked to speak to the couple at the Panda restaurant, but the line of customers was too long. It must be said that Jing Zhano prepares takoyakis (octopus dumplings) by hand in front of passers-by. And it’s very impressive to see it at work!
7070 Henri-Julien Avenue, Montreal
