Billy K's gets my first vote for Le Burger Week

The competition is back — and this time, Le Burger Week is going bigger. From September 1 to 7, Le Burger Week  has returned across Canada for its milestone 15th edition. After 15 years, more than 5,000 restaurant participants, approximately 500,000 participants annually and countless unforgettable creations, the festival is returning to its competitive roots with juries, prizes and a nationwide search for Canada’s Best Burger.

There are so many delicious burgers to choose from this week.

From Montreal and Quebec City to Winnipeg, Calgary, Edmonton, Vancouver and beyond, Le Burger Week has spent 15 years bringing restaurants, chefs and burger lovers together around one irresistible question: Who makes the best burger?

For its 15th anniversary, Le Burger Week is ready to find out. And this year, it’s not just about the burger. It’s about the person behind it.

Participating chefs will be featured alongside their creations on their restaurant’s Le Burger Week page, giving Canadians the chance to discover the culinary talent, creativity and personalities behind the burgers competing for the crown.

“Fifteen years is a major milestone, but it’s also the start of a new chapter for Le Burger Week,” says Thierry Rassam, co-founder of Le Burger Week. “We’re bringing the competition back to the forefront, bigger, bolder and with the chefs getting the recognition they deserve.”

Take a look at my lunch from Billy K's.

The Race for Canada’s Best Burger Is On - Billy K's

For its milestone edition, Le Burger Week is bringing back juries, prizes and serious bragging rights.

Let me issue my first vote for Billy K’s, which currently has six  locations: five in Quebec ( Vaudreuil-Dorion, St. Leonard, downtown Ste. Catherine Street, Pointe- Claire and Laval) and the original in Cornwall. 

Billy K’s is a true fast food Canadian staple. With menu options such as: AAA Angus smash burgers, fresh cut fries, wraps, poutines and more,  I was so happy to enjoy my first experience at the St. Leonard locale. It is right on Lacordaire, with a large parking lot and friendly staff.

The busy counter at Billy K's in St. Leonard.

For Le Burger Week they have unveiled the brand-new BBQ Smash, a seriously stacked creation made for BBQ lovers. The limited-time burger brings together a beef smash patty, cheese, pulled pork, bacon, BBQ sauce, crispy onions and spicy Cajun mayo, all piled onto a soft bun. It’s smoky, cheesy, crispy, saucy and unapologetically indulgent, basically everything you want from a Burger Week entry. 

The BBQ Smash will be available at participating Billy K’s locations throughout Burger Week, and guests will also be able to vote for the burger as part of this year’s competition.

Let me say that burger was pure indulgence from the very first bite. The juicy beef smash patty and melted cheese created the perfect foundation, while the tender pulled pork and crispy bacon piled on layer after layer of smoky, savory goodness. The sweet and tangy BBQ sauce balanced beautifully with the kick of the spicy Cajun mayo, and the crispy onions added an irresistible crunch. All of it was packed into a soft, pillowy bun that somehow held everything together. It was messy, rich, and absolutely unforgettable.

I also ordered a hotdog and fries and a chicken sub sandwich to take back with me for lunch the following day. Bravo to the Billy K’s team!

Voting

A Canadian jury will help determine the best burger in the country, with the national winner selected based on a combination of public votes, burger quality and social media presence.

At stake? A major Le Burger Week trophy, the title of Canada’s Best Burger and a $2,000 prize with a meaningful twist: $1,000 will go to the winning restaurant and $1,000 will be donated to Food Banks Canada.

It’s a new level of competition designed to get restaurants, chefs and burger lovers across the country involved.

“Great burgers start with great chefs, and this year, we’re putting them centre stage,” says Na’eem Adam, co-founder of Le Burger Week. “Canada has incredible culinary talent, and our 15th anniversary is about celebrating it and finding the best burger in the country.”

Diners can visit LeBurgerWeek.com,  log in or create an account, find their favourite participating burger and cast their vote. Public voting will help determine which creations rise to the top, alongside burger quality and social media presence as part of the national competition

Quesada has opened a new location in shared space with Second Cup Café in Saint-Laurent

Quesada, the Canadian Mexican-inspired quick service restaurant, celebrated the grand opening of its new Saint-Laurent location recently at 1555 Boulevard Marcel-Laurin. The new restaurant shares space with an existing Second Cup Café, offering guests Quesada’s full menu, coffee and café beverages in one destination. 

Victoria at Quesada.

“We’re excited to bring more authentic Fresh-Mex flavours to guests in Saint-Laurent as we continue to expand Quesada’s presence in Quebec,” says Shabbir Chowdhury, Creative Director at Quesada. “With Quesada now sharing a co-branded location with Second Cup Café, guests have more choice and convenience, whether they are stopping in for coffee, a meal or both.”  

The franchise partners, Ali Abdalla, Rami Wahab Abdala and Rana Abdallah have previous experience with Foodtastic banners Second Cup Café and Tommy Café. This is their first Quesada restaurant.  

I am a big fan of Quesda, because of its format, so I dropped by the new locale this past week. Victoria, who is from Mexico, was my server and she made things so easy. The place follows a fast casual, assembly-line format, similar to brands like Subway.  Customers move down a build-your-own food line, choosing each element step-by-step from the base to the protein and veggies.

Some of the toppings.

Founded in 2004, Quesada is a 100 per cent Canadian-grown Mexican quick-service restaurant destination. Known for its authentic, house-made flavours, all Quesada restaurants serve burritos and tacos topped with fresh salsa and guacamole made in-house. The Mexican-inspired menu, fresh ingredients and hand-prepared recipes offer guests a unique opportunity to take their dining experience “To the Mex.” In 2022, Quesada was acquired by Foodtastic, a leading Canadian restaurant franchisor with a portfolio of 27 diverse brands and over 1,200 establishments across the country. 

I happen to bump into David DiRaddo at the restaurant. David was an executive with Foodtastic for many years, moved elsewhere and has now returned as the division leader for Second Cup locales across the country. He saw me enjoying my Quesada selection, so he decided to try it himself. And yes, he was impressed!

 For more information about Quesada, visit quesada.ca. 

Patty Slaps Finally Opens at Royalmount — And It Was Worth the Wait

When Patty Slaps burst onto Montreal’s restaurant scene in the summer of 2023, burger lovers quickly took notice. Co-founded by Ehsan Baghaki, Hamed Massoumi, Mohammad Mehmanchi and Keyvan Moradi, the concept built a devoted following at its downtown Ste. Catherine Street location near Concordia University.

So when Royalmount announced Patty Slaps as one of its marquee restaurant tenants 18 months ago, anticipation began to build.

Enjoying my burger.

Rather than rushing into a second location, the owners took their time, carefully refining the brand and ensuring the quality that made the original such a success would carry over to a much larger stage. Their patience paid off. On Grand Prix Weekend, May 23, Patty Slaps officially opened its doors at Royalmount, and I was among those invited to a VIP preview.

Perched on the mall’s second level, the sleek and spacious restaurant seats more than 90 guests, with a large terrace overlooking the entire complex set to open soon. Guests can place orders at self-serve kiosks or directly at the counter before staff deliver the food right to their table.

The star attraction, of course, is the smash burger.

Patty Slaps has built its reputation around juicy halal smash patties served on rich pretzel buns and topped with a variety of creative combinations. I sampled the Psycho Patty, a towering creation featuring two perfectly smashed beef patties, melted yellow cheese, caramelized onions and the restaurant’s signature homemade mayo.

Marketing Director Melina Yousefi proudly pointed out that all of the buns and sauces are made in-house, a detail that helps distinguish Patty Slaps from the crowded burger field. She also revealed that a new chicken burger and a line of milkshakes will soon join the menu.

Among the early fans is Royalmount visionary Andrew Lutfy, who could barely contain his enthusiasm when recalling his first Patty Slaps experience.

“It was epic,” he told me. “I am a sucker for a good burger.”

Melina Yousefi, Mohammad Mehmanchi, Keyvan Moradi, Ken Bernard and his wife.

Another satisfied customer was Ken Bernard, the entrepreneur behind the wildly successful Sugar Fluffs cotton candy and snack empire, which operates at Royalmount and several other locations. Bernard, along with his wife and two sons, gave Patty Slaps a resounding thumbs-up after sampling the burgers.

Yousefi emphasized that the ownership group remains committed to sustainable growth. Despite the brand’s popularity, they have no intention of expanding too quickly or rushing into franchising opportunities.

“The focus is on maintaining quality,” she explained. “Everything comes back to making sure the product stays at the top of its game.”

One final touch caught my attention: Patty Slaps is dog-friendly. In fact, four-legged visitors are treated like VIPs too, with a complimentary unseasoned burger patty available for Fido.

That’s the kind of detail that turns a good burger joint into a memorable destination.

Patty Slaps is located on the second level of Royalmount above the urban park. For menu information, visit PattySlaps.com.

View this post on Instagram

A post shared by Mike Cohen (@mikecohencsl)

Petros Taverna Laurier opens its terrasse in the Mile End

Summer has finally arrived and that means terrasse season.  Petros Taverna Laurier, located between Parc and Esplanade, is a popular spot year-round. Besides its lovely dining area, there is another nice room in the back reserved for private gatherings.

A look at the terrasse.

Chef Rahman and his team know that people love to eat outdoors and their terrasse is a favorite. This is a great street for people watching. There is plenty of meter parking in the area.  They are open for lunch and dinner every day and evening, except Monday.

Chef Rahman

Flexible group menus are available. Try their declicious chopped salads and a wide array of appetizers. From fresh baked fish, to chicken brochette, grilled lambchops, steak, shrimp and more, it is no wonder people keep coming back.

Call 514-312-0200 or log on to www.restaurantpetros.ca

Foodtastic announces a deal to bring Dunkin (Donuts) back to Canada

 Remember Dunkin Donuts? With the likes of Homer's/Homies, Bernie Beigne,  Frost'd , Krispy Kreme and of course Tim Horton filling our sweet tooth needs, I  still recall those days when a Dunkin Donut shop appeared to be at every block. 

Now rebranded as simply "Dunkin," the celebrated franchise will be returning to Canada. Foodtastic, one of Canada’s leading restaurant operators, has announced  a master franchising agreement with Inspire Brands to open hundreds of Dunkin’ locations across the country.

Under the new agreement, Foodtastic will have exclusive rights to develop the Dunkin’ brand nationally through both corporate and franchise-operated locations. This expansion strengthens Foodtastic’s relationship with Inspire Brands and adds a globally recognized coffee and donut concept to its Canadian portfolio.

“Bringing Dunkin’ back to Canada is a significant growth opportunity for Foodtastic and our franchise partners across the country,” said Peter Mammas, Foodtastic Founder and CEO. “This agreement demonstrates the strength of our relationship with Inspire Brands and the confidence we have built together through our work with Jimmy John’s in Canada. We are committed to growing the Dunkin’ brand thoughtfully to meet the needs of Canadian guests and communities.”

The first Dunkin’ location in Canada is expected to open in late 2026 or early 2027. No word yet whether it will be in Montreal.  Foodtastic will manage market development, franchisee recruitment, and operations in Canada. The menu will feature a wide range of hot and iced coffees, espresso beverages, teas, donuts, sandwiches, and snacks.

“Dunkin’s international footprint continues to thrive, so we are excited to bring this iconic brand to Canada through a strong, like-minded partner,” said Michael Haley, President of International at Inspire Brands. “Foodtastic has a proven track record of successfully growing leading restaurant brands, already established with their early progress growing Jimmy John’s. We value the shared commitment, operational expertise, and long-term vision they bring to this partnership.

This agreement further strengthens the partnership between the two companies and reinforces Foodtastic’s role as a Canadian growth partner for global restaurant brands.à

For over 75 years, Dunkin' has been a global leader in coffee and donuts, with more than 14,200 restaurants in nearly 40 markets. Details on the first Canadian location, market rollout, and franchise opportunities will be shared as development progresses. For franchising inquiries and more information on Dunkin’s expansion in Canada, visit foodtastic.ca/dunkin.

Foodtastic, of course,  is a leading Canadian restaurant franchisor with a portfolio of 27 diverse brands and over 1,200 establishments across the country. As a growing industry player, Foodtastic focuses on innovation, operational excellence, and the legacy of local brands to drive both national and international expansion. Iconic brands include Rotisseries Benny, La Belle et La Bœuf, Monza, Second Cup, Quesada, Freshii, and Pita Pit, among others. With a bold vision and strong franchise partnerships, Foodtastic continues to build a dynamic and influential presence in the global food service industry. More information is available at www.foodtastic.ca.

Dunkin’, founded in 1950, is the largest coffee and donuts brand in the United States, with more than 14,200 restaurants in nearly 40 global markets. Dunkin’ is part of the Inspire Brands family of restaurants.

View this post on Instagram

A post shared by Mike Cohen (@mikecohencsl)

Munchies Ouest makes its debut as Montreal’s newest restaurant festival

Thierry Rassam and Na’eem Adam are clearly not in the business of doing things halfway. The masterminds behind La Poutine Week, Le Burger Week, and La Pizza Week have once again upped the ante—this time with Munchies Quest, a 10-day, citywide excuse to absolutely abandon restraint and chase down the most over-the-top cravings imaginable.

Running from April 20 to April 30, Munchies Quest is less a food festival and more a full-blown indulgence tour. The brief? Go big or go home. We’re talking Korean pogos dripping in sauce, rich birria-loaded creations, ube desserts that look like they belong in an art gallery, and plenty more where that came from. It’s chaotic, global, and gloriously excessive.

Sam Louli with the Munchies Ouest  special.

My first stop on this delicious mission: Brama, tucked into Ahuntsic-Cartierville. Open for five years now, Brama—Italian for “craving,” fittingly—feels like the kind of neighbourhood spot you wish you had discovered sooner. I had the chance to meet co-owner Sam Louli (who runs the place alongside Tony Kanou and Chef John Hanna), and the vibe is instantly welcoming: a sleek, intimate dining room with about 50 seats, anchored by a lively bar.

Now, the main event: the Munchies Ouest feature, the Pizza Quattropepe. This isn’t a pizza—it’s a statement. A full-on flavor overload stacked with tomato sauce, pepperoni, mozzarella, Swiss, cheddar, caciocavallo, provolone, Parmigiano Reggiano, caramelized onions, and arugula. It sounds excessive. It is excessive. And it works. Every bite hits differently—salty, creamy, sharp, slightly sweet—and before I knew it, the entire pie had mysteriously disappeared. (Yes, I ate all four slices. No regrets.)

And the thing is, that’s just the beginning. The rest of the menu reads like a greatest hits list: fresh salads, comforting pastas, a serious rib eye, a wagyu beef burger that’s calling my name, plus desserts and cocktails worth lingering over. Safe to say, a return visit is not a question of if, but when.

If you’re plotting your own Munchies Quest route, do yourself a favor: check the interactive map, pick your neighborhood, and go in with an appetite. I happened to be heading east that day, and Brama was a perfectly timed detour—about 10 minutes out, and absolutely worth it.

Final verdict? Another win for Thierry and Na’eem. Munchies Quest doesn’t just celebrate food—it dares you to overdo it, and enjoy every second.

It is all  here at https://munchiesquest.com/en

Quesada launches Quesada Cares, a pilot community giving initiative across three cities

Quesada Burritos & Tacos launched on March 26 a pilot community giving initiative, Quesada Cares, through which its teams delivered 750  hot meals to organizations that provide food programs to Canadians across three cities in Québec, Ontario and British Columbia.   

As part of the pilot, Quesada team members visited The Compass in Mississauga, Ontario, Surrey Food Bank in Surrey, British Columbia, and Old Brewery Mission in Montreal, working alongside each organization to deliver fresh meals during lunch service. 

Shabbir Chowdhury (left), Senior Creative Director at Quesada, with Erith Deleon (centre), Regional Operations Manager at Quesada, hands out burritos alongside kitchen staff at the Old Brewery Mission in Montréal as part of the Quesada Cares initiative on Thursday, March 26. Photo: Quesada 

“We believe that good, hearty food brings people together and provides comfort,” said Shabbir Chowdhury, Senior Creative Director at Quesada, who joined the brand’s efforts in Montreal. “By supporting groups that serve those in need, in this instance with fresh burritos, we are taking our brand's promise out of our restaurants and bringing it to people who need a warm meal the most.” 

Two Quesada team members were on-site at each location to supply the burritos and support each organization’s staff with lunch service. The pilot achieved strong engagement from partner organizations and delivered its intended impact across all three locations. "Quesada Cares" marks the brand’s first coordinated, multi-city initiative of this scale. If successful, Quesada intends to expand the partnership as early as fall 2026. 

At The Compass in Mississauga, the initiative supported 135 individuals through its meal service. 

“We are so pleased to have participated in this initiative,” said Trish Trapani, Executive Director of The Compass in Mississauga. “I hope that this is just the beginning of a long-lasting community relationship.” 

“The pilot initiative was an important first step in shaping how we show up in our communities,” added Chowdhury. “We wanted a hands-on, meaningful way to show our gratitude and give back to our local cities, from Montreal to Surrey.” 

A shout out to Daria in downtown Montreal.

Let me just say that I love Quesada, which has a fabulous customer-friendly format. Like a Subways, you select your type of meal - taco or a bowl- and what goes inside. The downtown Montreal location has an added bonus; it cohabites with a Second Cup.  Thanks to server Daria for the excellent customer service. She guided me towards the selection of three small tacos, with beef, rice  and cheese inside. Then we switched over to the Second Cup counter and I ordered a delicious chocolate brownie and a chocolate chip cookie for dessert.

Quesada operates 225 Quesada locations across Canada. Guests can order in-store, for takeout, or through the Quesada app for pickup and delivery. For more information, visit quesada.ca.

Sofitel Montreal Golden Mile invites guests to experience how modern luxury and sustainability can harmoniously embrace sustainability

With Earth Day approaching, Sofitel Montreal Golden Mile invites guests to experience how modern luxury and sustainability can harmoniously embrace sustainability. Sustainability is fundamental to Sofitel’s philosophy of refined and forward-thinking hospitality. This is showcased through every aspect of the guest experience, such as: 

Sofitel Montreal Golden Mile invites guests to experience how modern luxury and sustainability can harmoniously embrace sustainability, something that is fundamental to the hotel's philosophy of refined and forward-thinking hospitality. This is showcased through every aspect of the guest experience, such as: 

• Culinary practices: Guided by French culinary traditions and inspired by Quebec’s finest seasonal ingredients, the chefs create menus featuring locally sourced produce, ethically raised proteins, and sustainable seafood. Each dish celebrates both flavour and responsibility, allowing guests to savour the harmony of gastronomy and sustainability. Food waste is carefully managed in kitchens and cafeterias using AI-powered ORBISK systems, which help guide strategies to reduce it.

• Plastic-free operations: Since 2022, Sofitel Montreal Golden Mile has led the way as the first Accor hotel in Quebec to eliminate all single-use plastics, thoughtfully replacing them with FSC-certified paper alternatives, refillable amenities, and elegantly designed filtered water stations. In-room plastic bottles have also been completely removed in favour of refillable water carafes, further reinforcing this commitment.

• Energy & water efficiency: High-efficiency lighting, heat recovery systems, and a linen/towel reuse program reduce consumption while maintaining comfort.

• Guest participation: Visitors can join the effort by using water stations, opting into the linen/towel program, recycling in-room, and choosing eco-friendly transportation options.

These initiatives have earned the hotel a 5 Green Key certification and Elite status from Québec’s ICI on recycle + program,  one of the highest distinctions, achieved by only a select number of hotels, reflecting leadership in sustainable hospitality without compromising elegance. The hotel has also reached Platinum status, the highest level of Accor’s internal GAIA certification, further underscoring its commitment to environmental excellence.

 

Second Cup unveils spring-summer beverage lineup, blending tropical flavours with Canadian-inspired indulgence

Second Cup  has introduced eight new spring and summer beverages across Canada, beginning on April 14, expanding its lineup of cold, fruit-forward, and energy-based drinks as demand for refreshers and alternative iced beverages continues to grow.  

 “This lineup reflects how guest preferences are evolving toward cold, customizable, and flavour-forward beverages,” says Roxane Desjardins, Marketing Director at Second Cup. “We’ve introduced a mix of refreshers, energy-based drinks and more indulgent options to broaden appeal throughout the day.” 

 Leading the seasonal launch is a trio of cold and refreshing, fruity drinks. The Coconut Grapefruit Refresher is a lightly sparkling drink with pure coconut water and citrus notes. The Strawberry & Matcha combines strawberry milk with fluffy matcha cold foam for a smooth, layered texture. The Dragon Peach Infuzer is an energy-based beverage made with Red Bull White Peach, dragon fruit syrup and coconut.  

Second Cup Café’s Spring-Summer 2026 menu introduces eight new drinks for a limited time only, beginning April 14. Photo: Foodtastic.  

For more indulgent options, the Nanaimo Bar Flash Brew translates the classic Canadian dessert into a creamy cold brew, while the Creamy Vanilla Fizz combines Coke Zero with vanilla bean syrup and a splash of cream, introducing a dirty soda-style beverage with a smooth, lightly carbonated profile. Additional offerings include the Iced Coconut Latte, which builds on a traditional iced latte, blending Espresso Forte with milk, white chocolate, and coconut syrup for a richer, tropical-leaning option. The Sweet Dragon Fizz pairs Canada Dry Ginger Ale Zero Sugar with dragon fruit syrup and a splash of coconut beverage, offering a fruit-forward drink with a subtle “swicy” finish. The Hibiscus Sweet Breeze Iced Tea features a hibiscus blueberry infusion, lightly sweetened with cane sugar, positioned as a caffeine-free option within the lineup. 

The spring-summer beverages will be available for a limited time at participating Second Cup cafés across Canada.  

A Canadian staple since 1975, Second Cup Café offers premium-quality coffee and specialty beverages. Focusing on sustainability and ethical sourcing, Second Cup provides customers with a refined and inviting café experience that celebrates coffee culture while supporting local communities. For more information, visit secondcup.com or visit Second Cup’s app The Café Club. 

 

Scores introduces All-You-Can-Eat Ribs promotion

The first Scores restaurant renowned  for its roasted chicken and delicious ribs, opened its doors in 1995 and soon became equally famous for its elaborate salad bar. There are now  nearly 30 locations across Quebec.

The Scores ribs are delicious.

Scores is part of Quebec’s strong tradition of rotisserie-style chicken restaurants, which are especially common in the province compared to the rest of Canada. These restaurants focus on comfort food, quick service, and family-friendly dining.

The main attraction at Scores is its rotisserie chicken, which is slow-cooked on a rotating spit to keep it juicy and flavorful. In addition to chicken, the menu typically includes:

• BBQ ribs 

• Brochettes and grilled meats 

• Sandwiches and wraps 

• Classic Quebec sides like fries, coleslaw, and poutine 

• An all-you-can-eat salad bar, a signature feature at all locations 

I was recently invited by Cassandre Nadeau, the marketing manager of Scores, to the popular Dorval location to sample the limited time All-You-Can- Eat ribs promotion which is on  Sunday to Thursday. It is only $31.95 for as many ribs as you can consume, along with one of three sauces (Scores in-house version, honey and sriracha and apple bbq) and choice of a side (fries, baked potato or Scores rice). Only the ribs will be replenished. And wow, you get the salad bar thrown in as well and what a treat that was for me. I started off with a piping hot bowl of chicken soup, some nachos with cheese and quite a sampling from the salad bar.  Cassandre noted that salad bars can differ from restauarant to restaurant. You can also add a Coors Light (20 ounces) for only $7.

Annie showcases my order and Cassandre's.

Then came the ribs, slide off the bone  style, which  I ate with a knife and fork. Our charming server was Annie, who is studying animal science at Vanier College and wants to be a vet technician. I also ordered a pepsi and finished things off with  a decadent piece of chocolate cake.

The Dorval salad bar.

I must confess that I was not able to go beyond the full rack of ribs, partially due to the volume of food I took from the salad bar. This promotion continues until April 19, so I will be back and pace myself better.

Log on to www.scores.ca  for more details about the chain.

View this post on Instagram

A post shared by Mike Cohen (@mikecohencsl)

Mirko D’Agata crowned World Champion Pizza Maker, while Patrice Desmeules and Fiodar Huminski (Locali) take the podium

Groupe NO.900 and its sister brand Locali delivered an exceptional performance at the International Pizza Challenge at Pizza Expo, the world’s largest pizza championship, held in Las Vegas from March 22 to 26.

Three pizzaioli—Mirko D’Agata, Fiodar Huminski, and Patrice Desmeules—distinguished themselves at the highest level by ranking first and second in the world in two of the most competitive categories.

The champions from Montreal get their winning cheque.

With nearly 750 participants and a completely blind judging panel, each edition resets the record books from previous years. In this context, reaching the final and winning represents an exceptional achievement. Mirko D’Agata, 2025 Napoletana STG World Champion, first took first place in the Pan Pizza category, before defeating the winners of the main categories to claim the ultimate title of World Champion Pizza Maker, designating the best pizzaiolo across all categories.

Patrice Desmeules, future owner of his first Locali, finished first in the world in the American Traditional category, while Fiodar Huminski, executive chef at Locali placed second in the same category.

Mirko D’Agata has also been inducted into the World Pizza Champions, a non-profit organization comprising only 70 champion pizzaiolos by invitation. As the first Quebecer and among the first Canadians to join this organization, he confirms his reputation as a master pizzaiolo on the world stage.

“Pizza Expo is an extremely demanding competition. Everything is judged blind, so every year, the judges have no bias. Seeing our pizzaioli rise to the top is a testament to their talent, but also to the expertise and maturity of the NO.900 Group, now among the world’s elite," said Alexandre Brunet, President and co-founder of NO.900.

“Winning this title against the best pizzaioli in each category is a tremendous honor. Standing alongside Fio and Patrice in the final is a source of great pride. I am also very proud of my team, which represented the group with great talent and dignity,” added D’Agata, Executive Chef of NO.900 and 2026 World Champion Pizza Makerà

The NO.900 group and Locali sent a full delegation, combining veterans and young talents, to proudly represent the group and Quebec on the international stage.

Other results from the nine Groupe NO.900 participants at Pizza Expo included:

Traditional American

Patrice Desmeules (co-owner and operator of NO.900 Beauport): first in the world; Fiodar Huminski (Executive Chef at Locali and co-owner of NO.900 Terrebonne, Beaches, and Bernard): second in the world and  second internationally; Samuel Goddard (co-owner and operator of NO.900 Bromont), 21st in the world; and John Sanoudakis, 35th in the world

Best Cheese

John Sanoudakis (Chief Operating Officer of Locali): seventh in the world, second internationally (this category excludes the USA); Patrice Desmeules,  20th in the world; Fiodar Huminski, 42nd in the world

Dairy-free

Fiodar Huminski (Executive Chef at Locali and co-owner of NO.900 Terrebonne, Beaches, and Bernard),  fourth  in the world 

Pizzeria NO.900​​​​​​​ Neapolitan

Simon Melki (Senior Culinary Instructor): 26th in the world, second in the Marinara subcategory; Gabriel Pereira (Pizzaiolo at NO.900 Blainville). 65th in the world; Mathilde Arsenault (Pizzaiola at NO.900 Boisbriand), 71st in the world, second in the Margherita subcategory (out of two); Cloé Martin (Pizzaiola at NO.900 Beauport), 74th in the world; Patrice Tremblay (co-owner and operator of NO.900 Beauport) (AVPN Neapolitan), 48th in the world

Non-Traditional

Mirko Dagata: 89th in the world

Held annually in Las Vegas, Pizza Expo is the world’s largest trade show for the pizza industry. Its competitive component, the International Pizza Challenge, brings together hundreds of pizzaioli from around the globe to compete in a multitude of categories, ranging from traditional Neapolitan to the most daring creations. Winning a medal in Las Vegas means establishing oneself on the world stage and joining the elite of the profession.

Groupe NO.900 specializes in developing restaurant concepts. With 35 locations in Canada and France, the chain has established itself as a leader in artisanal pizza. NO.900 stands out for the quality of its ingredients, the expertise of its pizzaioli, and a warm customer experience. The chain is also the only one in the world certified by the Associazione Verace Pizza Napoletana (AVPN) in the artisanal chain category—a recognition that governs every step of the process: flour selection, kneading, fermentation, wood-fired baking, and mastery of the craft. NO.900’s mission: to offer simple, generous, and memorable moments of togetherness.

 

Easter Dinner at Renoir at Sofitel Golden Mile

This Easter, RENOIR at Sofitel Montreal Golden Mile invites guests to indulge in a celebratory brunch unlike any other. Renowned as one of Montreal's most iconic brunch destinations, RENOIR makes Easter a truly refined family gathering with a specially curated menu designed by Executive Sous-Chef Félix Duquet.

Executive Sous-Chef Félix Duquet 

The menu combines classic brunch favourites with RENOIR specialties. Easter-inspired bites include Gabrielle potatoes with horseradish sour cream and sturgeon caviar, and fresh goat cheese tartlets with camerise berries and hazelnut crumble. Guests can enjoy vibrant salads, artisanal boards, and grilled dishes like Montreal-spiced striploin and lamb rack. The experience is completed with fresh fruit, homemade desserts, and seasonal touches celebrating the spirit of the gathering.

Priced at $105 per person and $49 for children 12 and under, with coffee, tea, and fresh juices included, RENOIR’s Easter Sunday brunch is the perfect setting to celebrate the holiday in style.

 

The first edition of Saveurs Royalmount is underway: Le Fou Fou and Balam head my list

The first edition of Royalmount:  Les Saveurs, is running until March 22. Centered around the high-end shopping complex’s  urban park, this limited-time culinary series is spotlighting  a curated selection of the   restaurants through exclusive menus, special tastings, and chef-driven experiences designed to spark discovery and entertainment.  

Participating restaurants include RH with a special caviar tasting, Momiji by Otto with a sake tasting experience and a special five-course omakase experience, Balam with a special five -course menu and tequila/mezcal tasting, Sammi & Soupe Dumpling with a Xiao Long Bao × Wine Tasting experience, Le Fou Fou with a Winter Tasting Passport, and Sansotei Ramen, with a special festival combo.

The beef tartare from Prime you can get at Saveurs.

I got an advance tasting at Le Fou Fou where the passport included beef tartare from Prime, bao chicken from Sacré Bao, a taco from Hogar (I substituted the pork for beef) and dessert from A La Table (the uber-popular banana pudding was sold out, so I happily substituted a delicious chocolate cake. Tiramisu has a shrimp arrabbiata, but their kitchen was closed the night I went. That experience goes from March 15 to 22. 

You can purchase your passport here.

View this post on Instagram

A post shared by Mike Cohen (@mikecohencsl)

I was delighted to make my first visit to Balam.

Balam is the fourth and largest restaurant of La Catrina Group,  located in the urban park of Royalmount and featuring 2,500 square feet with 75 seats, including 15 at the central bar and a seasonal   terrace. The kitchen   has created a menu that honors Mexican roots while reinventing them with modern touches.  Fresh local products are combined with imported ingredients to achieve the authentic Mexican taste with a Montreal flavor. A smokehouse is used to create unique flavors by smoking corn for corn soup with mushrooms, jalapeño, and cilantro, tomatoes for guacamole, whole fish, and smoked duck served in tacos with radishes, Serrano onions, and crispy tomatillos. From tacos to ceviche to Cornish hen with mole sauce and bone-in beef ribeye, each dish is an explosion of flavors. The tortillas are handmade daily.

The exotic cocktail menu was developed by Nectar & Mixologie (Lawrence Picard). Among the star cocktails, the Temazcal (mezcal, Saint-Germain, passion fruit, lime juice, habanero) and the Humo Sagrado (mezcal, hibiscus syrup, ginger beer) are served in a smoke bell for a stunning presentation and unique taste.

Jaime with our meals.

The design studio Renard Flare and designer Maude Coudé created the sublime decor of Balam, which transports us to the Riviera Maya. In fact, the name Balam means jaguar in Mayan, an emblematic figure of Mayan culture and a symbol of deep connection with nature. The textured beige stucco walls are reminiscent of the color and grain of sand, exotic plants abound, and the rounded alcoves are a nod to the ocean waves. The beautiful straw light fixtures add a warm, organic touch to the space.

Balam's beautiful interior.

My mother was my guest  at Balam as I took advantage of the Saveurs. While the tortillas were not on this menu, we asked manager and server Jaime to include some for us. They came with freshly made   guacamole. It was a great start, followed by bowls of delicious ceviche, oysters (ostras con Margarita). For the main course I had the tantalizing duck (pato y mole) while mom chose the pescado a la talla, a sea bass she was quite pleased with. Finally, it was decadent churros with chocolate sauce for dessert. You also get a drink, a mezcal maracuya.  The smoothness and smoky flavor of mezcal combined with the tropical and refreshing intensity of passion fruit, creates a unique and balanced blend.

For more details on the festival go here.

View this post on Instagram

A post shared by Mike Cohen (@mikecohencsl)