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After a two-year break related to the pandemic, the list of Canada’s top 100 restaurants has once again roared, offering one of the best views of the country’s culinary landscape. This year, the publication is bigger and better than ever, and has recently revealed the best restaurant and chef options in Canada.
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At a brilliant event at the Tony Waterworks Food Hall in Toronto, (full of famous chefs and well-established food lovers) came the breaking news that the best restaurant to be number one on this year’s coveted list is the Published on Main, Vancouver, known for its contemporary style and strong focus on local and sustainable food.
Published in Main, Toronto’s Alo Restaurant, a perennial favorite, ranked number two, having enjoyed being first on the list for several years.
St. Lawrence, in Vancouver, known for his homage to French and Quebec cuisine, came in third, while Pearl Morissette Restaurant in Jordan Station, Ontario, came in fourth, followed by Cambridge’s Langdon Hall in fifth. You can see the full list, along with the top 20 new restaurants, at Canadas100best.com.
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The annual publication, directed by its editor-in-chief, the famous gastronomic writer Jacob Richler, offers a flawless showcase of Canada’s best places to dine across the country, selected by a team of 100 judges and taste creators.
Richler is no stranger to the culinary landscape of Canada; in any case, it has helped to create it. He is the founding editor of the biannual publication of Canada’s 100 Best Restaurants launched in 2015 and was once the inaugural restaurant (and food columnist) critic for the National Post and Maclean’s food columnist for seven years. . He has written extensively on food, restaurants, travel, and other topics for various publications, and his book on Canadian cuisine, My Canada Includes Foie Gras, was published a few years ago by Penguin. He has also co-authored two cookbooks with several Canadian chefs, including Mark McEwan and Susur Lee, and his recent collaboration with David Hawksworth – Hawksworth: The Cookbook – won silver in the general cookbook category at Taste Canada Awards 2021.
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Its list of the top 100 in Canada is for all lovers of the Canadian culinary world. “It is not just a celebration of the vibrant gastronomic scene of our country; it is a meeting point for well-known culinary adventurers, “company officials said in a recent statement.
Jacob Richler, editor-in-chief of Canada’s 100 Best Restaurants. Photo of supplied / supplied
A recent and exclusive question and answer with Richler revealed his thoughts on everything from the future of Canada’s restaurant industry to his amazing response to what he really thinks of the Michelin stars arriving in the country:
Q: Do you think the Canadian restaurant industry will return to pre-pandemic levels?
A: It will, but the process will take time. What is impressive right now is the unquestionable quality of the current offer of a good restaurant, despite the challenges.
Q: What do you think Michelin got into Canada (finally) and what do you think took so long?
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A: What took so long was to raise enough money to bribe Michelin to come to town. This is their business model now and getting involved is notoriously expensive. I am not convinced of the wisdom or merit of taxpayer-funded government agencies delivering large grants to surprisingly wealthy foreign-owned companies just to fund a municipal project like this. But despite all this, and the fact that Michelin stars are so devalued and common now, there are still many chefs who covet them here. And with so few serious restaurant critics left, I guess it’s good that chefs have something new to aspire to and work on. We’ll see how it goes.
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Q: In your opinion, what are some of the most important challenges facing the industry today?
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A: The chronic problem of staff shortages is likely to persist for years. For now, and in the foreseeable future, the sharp rise in the cost of food means that all restaurants will have to resort to some combination of rising menu prices, lowering ingredient options (change of halibut to eglefer, chicken Guinea for chicken, etc.) or reduce the portion. sizes, especially protein.
Q: What makes a restaurant worthy of being on the list of the top 100 restaurants?
A: We have 100 judges on the list of the 100 best restaurants in Canada and you have to impress more than a few to get enough points to get on the list. While different judges may be biased for different things, a restaurant needs a versatile resource to get a consensus vote. It starts with a great food supply and includes good service, nice decor and a good wine list. But the quality of the food on the plate is paramount.
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Q: Any trends coming out of the list?
A: When I look at it, I see a lot of restaurants with a strong regional and seasonal identity, such as Published on Main in Vancouver, Mon Lapin in Montreal and Pearl Morissette Restaurant in Jordan Station, doing very well in the rankings. This is the best possible outcome for Canadian culinary identity.
Q: Any last personal thoughts?
A: There were times during the hardship and confinement of the last two years when the idea of sitting in a restaurant for something as normal as a ham and cheese sandwich seemed like a fantasy, now look where we are. Take a look at this list of the top 100 places you can go this week, and it’s hard not to get a bottle of champagne.
Canadas100best.com; Jacobrichler.com
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