Preparing for the apocalypse with Montreal’s most infamous chefs - most expensive restaurant dishes in the world

A few years ago, Montreal restaurant Joe Beef made a KFC Double sandwich with foie gras instead of chicken breast meat.
This is a joke for the chef
The bosses and opponents of David Macmillan and Fred Molin.
The dish caused a media sensation and they served 50 dishes a night.
They kept raising their prices to $55. $41).
Someone bought it.
"We have established the perfect temptation to attract food writers," MacMillan said . ".
He and Maureen finally got tired of it and took it off the menu.
The real joke is that none of them have eaten, and they feel sick.
Macmillan and Maureen are pranks and truths.
Teller, they meet the basic desires of our id with a rich, fun combination of high cooking and low cooking.
The Québec duo has become a symbol of a special dining spirit, which avoids the preciousness that is now prevalent in restaurants and chefs and is conducive to entertainment and people --
It was a spirit they shared with their friend, the late Anthony Burden, who was an early champion at their restaurant.
The Joe Beef team has been very busy in 2018, opened two new restaurants and has now released their second recipe, "Joe Beef: Surviving in revelation. "
Like their first recipe, this book subverts this type.
It's not just a series of recipes and anecdotes, it's an obsession biography, a history lesson, a manifesto, and entertainment shows that turn to martial arts and pbs TV.
Morin said that although the subject of revelation seems very prescient given the daily headlines, it grew out of the "personal plague" involving interpersonal relationships, addiction and health.
This is a book about eliminating noise and doing something meaningful.
Co-author and former Joe Beef waiter Meredith Eriksson wrote: "Most of this noise is" overworship of the food culture, without the most basic understanding of where food comes from.
"The restaurant world is Spinal Tap-
Ing itself: the thrift of the restaurant, philosophical thinking about the exhaustion of food.
It is believed that these stories and lies will even scare WWE fans.
"Macmillan and Maureen see the trend of luxury as disturbing, and Joe Beef ranks 81 on the list of 2015 of the world's 50 Best Restaurants, which is ridiculous.
Morin thinks one of the problems now is
Eat in a similar place, read the same book, and watch the chef's table.
"Resist a little and stay outside," he said . ".
"Maybe the next great lamb dish will come from a book about the birdhouse.
"Joe Beef's local French market food has a unique creative idea.
The most important thing is that they use their sense of humor to fight themselves.
They consider the seriousness that plagues the professional kitchen.
They love pun, like the recipe about Matar (
Hindi words of peas, with deep-
Calf brain fried).
Although their cooking is deeply influenced by tradition and technology, they are not good at using BBQ fries to enliven dishes, and they are not good at using microwaves to prepare dishes.
Foie gras 5 pounds.
Their Sunday dinner recipes satirize a simple simplified version of this type by showing off, being expensive and complicated; a 28-
The recipe section details how to store the most delicious sandpits for revelation.
Their food has a unique location between comfort and surprise.
Chef and colleague Riad Nasr said: "It's so obvious that for some reason everything is like a matrix and it shows them
New york French bosses, who have known Maureen and Macmillan since their 1980 s, eat at Joe's beef restaurant every year.
However, the worship of food is part of the degradation of dining and cooking.
"This false belief," Morin said, "is the real aesthetic center only for food and wine . "
Choice of music, choice of furniture, choice of art
Because everyone thinks food is the most important thing.
Maybe the goal of the restaurant should be to make you forget what to eat for dinner.
What you should remember, they say, is the people.
In their book, Macmillan and Maureen present their communities: diners who have served for 25 years, their employees and suppliers, and indigenous Mohawk, who has influenced Montreal cuisine
The most exquisite dishes found on Sunday dinner are finally about the endof-the-
World party for friends and family and some etiquette lessons
"Don't just study your menu and flowers, but also your guests.
"Service and hospitality are confused today, but they do not have the same meaning.
One is work, the other is spirit.
Have a clear feeling of right and wrong
Although they reserve the right to change their minds
This resonated with Macmillan and Maureen in the hospitality of France and Canada, where Macmillan believes this way of dining together is disappearing all over the world.
"I'm in charge.
I had a wonderful conversation with a man, woman, my child or a stranger and worked hard to understand what I was eating and drinking and make a dinner.
This is not your belt and this is installed.
Macmillan and Maureen and Alison Cunningham were at the time in 2005-
The wilderness near the little Bugan land.
There are now five restaurants that are growing slowly due to the surge in chef outposts.
"With a global empire, you become a replica of yourself," Nasr commented . ".
"Every incarnation loses something.
"There is nothing to lose in the new place of Joe Beef.
They avoid designers and still build their own restaurants, most of which are done in Molin's woodworking shop.
Each new project has the Montreux to decide what the restaurant and menu should be.
Recently opened McKiernan is a spacious food hall located in the west end of the city, providing lunch for workers in the area lacking food choices.
Of course, there are investigations to be expanded on an international scale.
Macmillan said that the fiinta brothers, the King of Las Vegas, wanted to put a piece of Joe's beef in the Palm Hotel.
But McMillan says Joe Beef will never work there.
"They don't eat what I eat," he said . "
"The wine that these Monterey people drink is very strange, 18-year-
Old girls don't think it's strange to eat deer liver-rare.
"There is no deer liver in their latest recipe.
But Morin, Macmillan, and Eriksson did provide recipes for the "deer beer belly.
It was stuffed with a special sausage with pickles and chips.