Montreal
Andrew visits the multi-cultural city of Montreal and eats duck livers and horse-heart tartar. Andrew digs into the culture and traditional dishes that represent the city's heritage and modern chefs with food-forward ideas.
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Fairmont Bagels
Andrew visits the Plateau neighborhood, and stops at this bagel shop where he gets a lesson on how to make fresh bagels the old-fashioned way.
74 Fairmount West, Montreal, Quebec
Restaurant
Schwartz's Deli
This deli is famous for its smoked meat, the Quebec version of pastrami. Andrew and Chef Nadia Giosia, host of the TV show 'Bitchin Kitchen,' sink their teeth into a smoked beef sandwich.
3895 Boulevard Saint-Laurent, Montreal, Quebec
Restaurant
La Canard Libere (Lake Brome Duck Deli)
Duck is a very popular meat in Quebec. Andrew checks out one of Nadia's favorite places, Brome Lake Duck Market and Bistro.
4396 Boulevard Saint-Laurent, Montreal, Quebec
Restaurant
DNA Restaurant
Andrew has waited years to dine at this restaurant,where Chef Derek Damman believes in using the entire animal in his innovative recipes, including horse-heart tartar and panna cotta made with pig blood.
355, rue Marguerite D¿Youville Montreal, Quebec
Restaurant
La Banquise
Nadia takes Andrew to meet up with the co-stars of her show "Bitchin Kitchen," at a restaurant that's a little more mainstream and where they make all kinds of poutine.
994 Rue Rachel Est. Montreal, Quebec
Restaurant
Abu Elias
Andrew visits this Lebanese butcher shop and kitchen, with Adam Gollner, an author who's intimate with the Montreal food scene.
733 Cote-Vertu Ville St-Laurent Montreal, Quebec
Restaurant
Cabane a Sucre Au Pied de Cochon
Andrew visits the farm where renowned Chef Martin Picard taps his maple trees for syrup and raises pigs for meat for his restaurant Cabane a Sucre Au Pied de Cochon.
11382 Rang de la Fresnière, Mirabel, Québec J7N 2S5
Restaurant
Au Cinqueme Peche (The 5th Sin)
Andrew goes to a restaurant where the featured item is seal meat.
330 Avenue Du Mont-Royal Est., Montreal, Quebec
Restaurant
Joe Beef
Andrew visits one of Montreal's flagship restaurants for a semi-annual event known as 'The Butcher Blackout.' The chef prepares 80 pounds of meat for 15 people.
2491 Notre Dame West, Montréal, Quebec
Activity
Marche Atwater
Andrew shops with Chef Fred Morin for some ingredients at the cheese shop and butcher shop located at this market.
134 Rue Atwater Montreal, Quebec
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