Montreal Photos
Take a look at Andrew's photos from his culinary adventure in Montreal.
The master shucker carefully displays food at Au Pied de Cachon Sugar Shack's oyster bar, located outside of Montreal.
"Butcher shop, restaurant and a little slice of Beirut. You gotta go see what's cooking at Abu Elias in Montreal." ' Andrew Zimmern
'I'm welcomed onto the ice at the Royal Montreal Curling Club.' ' Andrew Zimmern
"After a morning of curling, a stew of pork knuckles is what's for lunch at the Royal Montreal Curling Club." ' Andrew Zimmern
'The flavor of these roasted chickens only gets better when you reach the gnocchi and fois gras underneath at Au Pied de Cachon Sugar Shack.' ' Andrew Zimmern
"Seal never looked or tasted so good." ' Andrew Zimmern
'Lobster soufflé baked in its shell with pork and salmon maki rolls at the incredible Au Pied de Cachon Sugar Shack.' ' Andrew Zimmern
'This season's sap from the maple trees is just starting to run.' ' Andrew Zimmern
'It wouldn't be a meat party without suckling pig and beef on a spit.' ' Andrew Zimmern
'Master Butcher Joshua Applestone makes the cut in preparation for the meat party.' ' Andrew Zimmern
'Slow-roasted pork shoulder with root vegetables is one of the many courses served at Au Pied de Cachon Sugar Shack.' ' Andrew Zimmern
'Montreal food writer Adam Gollner takes me to Abu Elias for a fantastic Lebanese lunch.' ' Andrew Zimmern
'The lobster soufflé at Au Pied de Cachon Sugar Shack is amazing.' ' Andrew Zimmern
"If a clown and Ben & Jerry had a love child, this dessert would be it." ' Andrew Zimmern
'My <i>Bizarre Foods</i> team braves sub-zero weather to bring you only the very best television programming.' ' Andrew Zimmern