GREENPRINT BOOK 2020 & 2021
GREENPRINT
MONTRÉAL
2020-2021
ÉQ
MTL
GUIDE
GREENPRINT
MONTRÉAL
ÉQUIPE MARK-ANDRÉ MARTEL
an initiative courtesy of,
Mark-André Martel, & Philippe C. Martel
GREENPRINT
2020 & 2021
mission
GREENPRINT Initiative is important to us.
It is our mission to provide more than top-flight essential real estate services.
L’Équipe Mark-André Martel is committed to making our city more beautiful and healthier every day.
Every home, and every building, bought and sold in Montréal represents an opportunity for both those individuals involved directly, as well as the community around them.
With Greenprint, we will use our resources, and the connections we have made to build better neighbourhoods each year. Greenprint initiatives aim to lower energy waste and carbon footprints, beautify the city, raise values, and promote local art, goods, and design.
Our city, and our neighbourhoods, are rich with culture, art, and innovation.
GREENPRINT
introduction
Peace of mind and warm hearths, whether with family, chosen families, or in your own company.
There is no right way to enjoy one’s time, only the way that leaves one full.
Take a breath.
I have two minds to spend on thoughts of the holiday season:
I have spent many winters with myself.
I have watched the holiday craze from a distance, people running around to deadlines and commitments. I have also spent many winters with family, wrapping and unwrapping presents, setting and taking apart Christmas tables, laughter, tears, heated arguments, love…
We have no correct way to enjoy one’s time; only the way that leaves one full. It is time to take the time to be patient and kind to others, and to ourselves. It is time to decide what truly fills us up, and what that means for the future.
It is time to enjoy the time that leaves us full.
“texture of montréal”
{ series by }
GUILLAUME KIROUAC
Guillaume Kirouac is a Québec artist working primarily through ancient and experimental photographic methods.
His art has been focused on the relationship between the artist and the art, Man and his environment, the place of images in society, the politics of aesthetics, and on addressing the need for representation within marginalized lgbtq+ communities.
latest exhibition | exposition récente
SATUR DAY SWIMº galerie | gallery
{2151 rue de la MONTAGNE, Montréal}
“montréal, texture, i”
2020
Guillaume Kirouac
“montréal, texture, ii”
2020
Guillaume Kirouac
table des matières
{ fr }
GREENPRINT
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©
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mission
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introduction
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montréal texture i {guillaume kirouac, bio}
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montréal texture ii
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table of contents
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montréal texture iii & iiii
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Chapter I
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MRDK
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MARK-ANDRÉ & FAM
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‘MERIALD
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Chapter II
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ARCHIVE GALLERY
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LE BLANC
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ATELIER FORMA
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PHILIPPE & FAM
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Chapter III
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GENEVIÈVE DEGUIRE
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montréal texture iiiiii
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KARELLE & FAM
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Chapter IIII
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{centrefold}
montréal texture iiiiii & iiiiiii
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GET STUFFED
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CHEF ELVIO
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MIRANDA & FAM
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Chapter IIIII
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LES STREET MONKEYS
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BURGZ
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H4C
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LES WEEKENDEURS
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NICOLAS & FAM
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Chapter IIIIII
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disposable orchid
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ALAIN SIMON
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cinema
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special mentions
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montréal texture iiiiiiii & iiiiiiiii
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montréal texture iiiiiiiiii & iiiiiiiiiii
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montréal texture iiiiiiiiiiii & iiiiiiiiiiiii
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credits
“montréal, texture, iii”
2020
Guillaume Kirouac
&
“montréal, texture, iiii”
2020
Guillaume Kirouac
I
PEACE OF MIND
first the shell
architecture & home
chapter 1
HINTERHOUSE: Ménard Dworkind Architecture & Design
MRDK
Hinterhouse is nestled into a densely forested hillside with sweeping views of the Mont-Tremblant valley. The 16-foot wide house, designed to be prefabricated, can be driven on local roads and delivered to site. The hintercompany hotel concept aims to provide an escape from the hustle and bustle of city life, providing its guests with an opportunity to strengthen their connection with nature. Striving to give back, the hintercompany plants 10 trees for every booking.
This compact house fits two bedrooms, one bathroom and an open-plan living space into 930 square feet.
The living space, flanked by floor-to-ceiling windows on both sides, is organized around a central wood stove that rotates 360°, providing relaxing views of the fire from every angle.
A maple farmhouse table, crafted with bridle joints, doubles as a kitchen island; one of the space-saving techniques in the house.
A custom vessel-sink raises a cutting board to a comfortable height and is compartmentalized to include an herb garden full of basil, mint, and sage.
The bedrooms fit queen beds snuggly wall-to-wall.
Sliding panels hide a TV at the end of each bed letting you cuddle up to a movie or focus on the expansive views out the window.
A ceiling cove wraps around the house to provide space for recessed blinds and indirect lighting.
In the bathroom, the concrete slab stretches into the curbless shower and a large window provides views of the forest while showering.
A focus on transparency in every room pulls the distant landscape into the house.
The skin and bones of the house were built almost entirely out of sustainably-forested native wood.
The house’s exterior is wrapped in 2-1/2” custom-milled white cedar boards, a low-maintenance choice that will ensure hinterhouse ages graciously while blending with the surrounding forest.
The interior is clad with red pine planks oiled white.
The central service block is covered with ebony-stained Douglas fir plywood.
Sliding shutters help control the light and privacy at hinterhouse.
The shutters were designed to mimic the siding; the gaps in the shutters align with the channels in the cedar cladding.
The house can transform and close up completely for protection from the elements, or slide open to allow the light and views in.
A winding staircase carved out of the hillside leads down to a sauna designed as a replica of the main
house.
To complete the full cycle of hot, cold, relax in the Scandinavian spa experience, the sauna is equipped with an outdoor cold shower and hanging hammocks.
ARCHITECT: Ménard Dworkind Architecture & Design
www.menarddworkind.com
STRUCTURAL ENGINEER: Geniex
TEAM: David Dworkind, Nicolas Chaudier.
LOCATION: La Conception, Quebec, Canada
AREA: 1000 square feet
DATE: July 2020
PHOTOGRAPHER: David Dworkind
MATERIALS: Exterior cedar siding (custom channel profile),
Oiled red pine interior siding by Unik Parquet,
Rotary cut fir plywood with Varathane ebony wood stain,
Daltile 1x1 keystone white mosaic tile,
Reynaers windows, Pella entry door.
MAISON, PSC, VIBE
FAM
INTERVIEW: Mark-André & Catherine
G: WHAT DO THE HOLIDAYS MEAN TO YOU?
Catherine Chuon: Food, lots of it. Gathering with loved ones to celebrate the season, and to look back on the year coming to an end, and the ringing in of the new and exciting year ahead, together.
Mark-André Martel: The holidays take me back to my childhood; that sort of carefree child-like excitement. I enjoy time with family. We reconnect. We laugh. We dance. It is truly glorious.
G: FAVOURITE CHILDHOOD CHRISTMAS MEMORY:
C.C: Having to do a show and dance before opening our presents. Now I make my nieces and nephews do it! It’s hilarious, and delightful, to watch.
M-A.M: My grandfather’s long baby blue chevy pulling up in the driveway on Christmas Eve. He brought a certain energy to the festivities. I could not quite define it back then, at the age where it made me feel so strongly; but, I just knew we were in for great stories, provoking joy and laughter!
G: YOUR IDEAL CHRISTMAS DAY:
C.C: Waking up with Christmas morning butterflies, knowing the house will soon be filled with kids running around, excited, playing with their new toys, mostly oblivious to the stresses and joys and love that went into the selection of their new trinkets and objects, high on different arrangements of sugar! Making sure everyone has been fed. Laying around, snuggled up in blankets, sharing memories around the fire.
M-A.M: I would have to say Christmas Eve, to me, is almost more exciting than Christmas Day. I enjoy the time I spend leading up to the “big day”! I enjoy the planning of it all! Menu prep, gift wrapping, secrets and suspense, more even than surprises…
G: FAVOURITE OLD CHRISTMAS TRADITION:
M-A.M: Waking up to Santa having drunk the milk, and eaten all the cookies… I knew exactly what that meant!
G: FAVOURITE NEW CHRISTMAS TRADITION:
C.C: My nieces decorating the Christmas tree with me means more to me now than I ever knew something so “traditional” could…
M-A.M: …me too, as an observer; but, also spending the holidays with Catherine’s family, in general. It is an entirely different experience in itself; and, bonus, the menu of holiday foods has expanded drastically!
G: BEST NEW YEAR’S EVE PARTY:
C.C: 2017: My aunt’s house. We danced to traditional Cambodian music all night! It was epic!
M-A.M: 2018, as cheesy as it may sound, in Cancun! Don’t ask me why, or how… but, there we were, in a local club, surrounded by gangster-looking guys.. again, don’t ask… and, I was sure they would bag us; but, somehow, it turned out to be a family gathering, which included some crazy-fun asians singing to Céline Dion. Karaoke, right on the beach, at 4am! What a strange, and wonderful memory, which I can still feel, and picture.
G: ANY NEW YEAR’S RESOLUTION? ONE YOU’LL KEEP, ONE YOU’LL BREAK
C.C: I promise to get myself out of bed at 5am for a morning workout, every day, before I start my day. I would also like to incorporate some meditation to my routine; that might be a tough one! I might break both. But in a way, isn’t that the plight of resolutions?
M-A.M: I plan to spend even more time with family! It feels like it is never enough. Kick my addiction to chips… this might not happen, but I’ll try!
Mark-André Martel, & Catherine Chuon: on background
I was born and raised in Montréal. It is a very special place, which we sometimes take for granted. Her diverse boroughs and communities, her vibrant cultural scene, her various festivals, even her perpetual construction sites, and her boundless traffic.
Montréal feels like something is happening somewhere at any and every given time.
Something is always in the process of being built. Magic has always just been, or is always about to be, made.
I live in PSC, a beautiful neighbourhood, with a very tightly-knit community; a community where nearly everyone knows their neighbours by name; and, if they don’t, they know who knows. It is a vibrant and expressive community, one in which no one is hesitant to speak their mind.
This is my Montréal; and, the true nature of the Montréaler: extreme in weather, extreme in emotion, extreme in love, forever welcoming and warm, is my compatriot in the seasons of our lovely city, past and future.
‘MERIALD
You are here, you are welcome, and in case you
were wondering:
It is pronounced: Muh-ra’id, like maraud? Or
mawr-ahd? Or mur-ahd?
Or however the “r” rolls off your tongue.
No one will ever say it right!
Origin: Irish
Margaret in Irish, from the root for Pearl.
Gender: Neutral-ish.
FKA: Marguerite Bourgeoys.
A rebel, for her time, who built PSC as a community,
with little regard for race or roots, paternal/fraternal order.
NKA: The Emerald Pearl of Pointe-Saint-Charles.
You are in PSC, you are a saint, and in case you were wondering:
This building is located in the home of saints: PSC, AKA: The Point, a
neighbourhood in the borough of Le Sud-Ouest, in Montreal.
The neighbourhood built itself on work, hard work, immigration, culture,
free thinking, diversity, and resilience.
1654 was a good year for the ‘hood.
And so was 1850, in these streets.
And Now is The Point.
You and your ‘MERIALD.
Bonnie & Clyde à L’Hôtel particulier sur le Comic Strip, vie de tsar sans stress ni hypothèque:
C’est un peu ça la vie de luxe finalement.
Plumes et Hubba Bubba, à consommer séparément.
En ville, entouré d'art et de communauté.
‘MERIALD
Vous êtes ici, vous êtes les bienvenus, et au cas où vous
vous demandiez:
Ça se prononce: Muh-ra’id, comme merald? Ou
mawr-ahd? Ou mur-ahd?
Ou selon comment le «r» roule sur votre langue.
Personne ne le prononcera jamais correctement!
Origine: Irlandaise.
Margaret en irlandais, de la racine du mot “perle”.
Sexe: Neutre.
Anciennement: Marguerite Bourgeoys.
Rebelle de son époque, qui a participé à construire PSC en tant que communauté,
sans se soucier des races ou racines, de l’autorité paternel/fraternel.
Aujourd’hui: La perle émeraude de Pointe-Saint-Charles.
Vous êtes à PSC, vous êtes de l’ordre des saints, et au cas où vous
vous demandiez:
Ce bâtiment est situé dans le quartier des saints: PSC,
Alias: La Pointe, un quartier de l'arrondissement
du Sud-Ouest, à Montréal.
Un quartier qui s'est construit avec la sueur de front, le travail acharné,
l’immigration, la culture, la libre-pensée, la diversité et
la résistance.
1654 fut une excellente année.
1850 aussi.
Aujourd’hui La Pointe.
Votre ‘MERIALD et vous.
II
FEAST YOUR EYES
beautifying your shell
art & design
chapter 2
Archive Contemporary Art Gallery | Archive Contemporain Galerie d'Art
interview
G: Could you give us a brief introduction to your gallery?
Maela Ohana: Archive Contemporary is a small visual arts gallery located on Centre Street in Pointe St Charles.
I represent and exhibit a diverse roster of contemporary Canadian artists, from emerging to very established, working in a wide range of styles and media. Prior to Covid the gallery hosted a monthly group or solo exhibition, as well as weekly panel discussions, workshops and creative events. Since March I’ve only been able to accommodate private viewings and limited drop-in’s, but the gallery is still very much open to visitors... all art lovers and collectors are welcome to reach out by email and schedule a tour of the exhibition on view.
G: When did you open your gallery?
M.O: I founded Archive Contemporary in 2019 after having worked in international galleries and visual art publishing for more than a decade. My experience running two art magazines (Archive Collective and The Earth Issue) helped guide my curatorial direction at the gallery: I favour thought- provoking pieces that are both aesthetically and conceptually rigorous, with a special emphasis on environmentalist approaches. Abstract painting and photography have had a strong presence throughout.
G: What were some of the locations you considered before committing to PSC?
M.O: Actually, none! I had lived in “The Point” for five years before opening Archive and always felt that it was the perfect neighbourhood for this type of project. For starters, Pointe St Charles is home to a long-established creative and art-loving community, and there was no gallery in the area previously. I love that the space is accessible, being within walking distance to the canal, the Atwater market and the metro, while also being unique in its offering.
G: How have you found being located in PSC?
M.O: So far I’m happy with my choice. The local community has been incredibly supportive and encouraging, and my visitors all seem to be happy about the easy street parking!
G: How has the neighbourhood changed and evolved?
M.O: There has been a lot of rapid development demographically and commercially, which is a highly contested topic in the South West borough in general.
Overall I think Pointe St Charles has done a good job of balancing social programs with economic growth - the neighbourhood has seen multiple new businesses open up in the past few years, from family run cafés and restaurants to independent retail spaces, and even an artisanal brewery. I personally find that the new businesses have managed to integrate themselves well by remaining accessible to the pre-existing community, and that there is a sense of harmony within the growth.
G: What do you feel are important developments/initiatives needed, as Centre Street continues to mature?
M.O: During these exceptional circumstances caused by the pandemic, I think the priority will be towards protecting small, vulnerable businesses and making sure that the commercial artery survives the multiple lockdowns.
G: What would your tips for a first-time art buyer be, when it comes to approaching a gallery, purchasing an artwork or starting their own art collection?
M.O: My first tip would be to start by engaging deeply with art in your daily life, by regularly visiting local exhibitions, museums and art events, and by approaching art with a sense of curiosity. Spend time with each piece and note the range of emotions, thoughts, and memories they inspire. Don’t shy away from asking the gallerist for an explanation of the artist’s concepts, techniques, or historical significance. Playful exploration will allow you to develop your interests and preferences when it comes to collecting art. Secondly, I discourage collectors from purchasing art purely from an investment perspective. At the end of the day, you will be living with these pieces on a day to day basis, so there needs to be a heartfelt connection. There is no right or wrong way of developing your personal interests - you may resonate with an artist’s vision and life story, and wish to support their growth. Or you might gravitate towards pieces that hold personal meaning to you, or that have an interesting back-story, or that inspire a certain mood. Many collectors in the past few months have been particularly interested in supporting local, living artists, and are buying accordingly.
My last tip would be to make use of a gallerist’s consulting service, which most galleries offer without any pressure or charge. If you inform the gallerist of your budget, stylistic preferences and dimensional needs, they will be able to pull up suggestions from previous shows and from their internal network of artists. For example, my gallery’s roster includes more than 60 artists with price points ranging from $500 to $30,000, and in many different styles and mediums.
G: Which events are upcoming at your gallery?
M.O: Our current exhibition, “Seen and Unseen,” features work by the Canadian master abstract artist Richard Roblin (his works are in the Musée des Beaux Arts de Montreal, MOMA, Montreal Museum of Fine Arts and numerous other international institutions).
“Seen and Unseen” features an evocative palette of paintings and works on paper by an artist who has dedicated his life to transmitting optimism and inner peace through colour, shape and line.
In early December, I will host a socially-distanced version of our annual “Small Format” art fair, with affordable works on paper by multiple artists. These make excellent holiday gifts or starter pieces for a collection.
Stay updated on these events by signing up to the gallery mailing list on our website’s “About” page, or by keeping an eye on our facebook or instagram page.
www.archivec.art | ig: @archive.contemporary
Archive Contemporary Art Gallery | Archive Contemporain Galerie d'Art
Selection d’oeuvres | Selected Works
Beaver Sheppard
Maela Ohana
Gabriel Rioux
Eva Lapka
Graziella Malagoni
Gabriel Rioux
Leblanc
interior design
Marie-Josée Leblanc
G: How does one go about designing their home when first embarking on making a new home your own? What are the steps you recommend?
Marie-Josée Leblanc: STEP 1. INSPIRATION & STYLE
Looking to breathe new life into your home? The first step is to seek inspiration. I personally turn to digital inspiration boards, such as Pinterest... Create your own moodboard, depicting what you like in terms of atmosphere, materials, fabrics, colours, furniture… before moving on to the shopping phase. Visit the shops and websites of merchants in your area, or your neighbourhood, for your initial scouting; especially for your larger furniture pieces, which will represent the bulk of the decorating budget, as well as some of the most important stylistic anchors in your space.
Do not neglect the resale market, on sites like Kijiji, Lespacs, Marketplace... there are some surprising finds; and, in many cases these can be pieces which could never be found new. 🙂
STEP 2. PREPARATION FOR SHOPPING
After having established your direction, and before going in store to make purchases, I strongly recommend taking measurements of the rooms you are planning to decorate. For example, will the beautiful sectional sofa on your moldboard actually fit well, or at all, in your living room? Also, make sure to check the dimensions of the accesses for the delivery of large furniture (front door, patio door, basement stairs, etcetera), in order to avoid costly delivery logistics, or unexpected issues or disappointments at the time of delivery.
The dimensions of walls, and accurate square footage, is also required for the purchase of paint, or your new floor coverings, or the ceramics for areas such as washrooms, and backsplashes.
STEP 3. IN-DEPTH RENOVATIONS
Do not hesitate to hire skilled professionals for manual tasks you are not particularly prepared for. Ask around for referrals. It's always reassuring to hire a referred painter, as quality can vary widely, especially among painters, as this is the final dressing of your walls, and results depend on the level of care taken by your painter. Otherwise, ask for references, and do not hesitate to contact the former clients of your future contractors, where you can.
STEP 4. DECORATING
Very often my clients tell me that they can't quite match colours, styles, etcetera. Know that this last step is the one that will require patience, and a little trial-and-(sometimes)-error. Creating a living space that resembles our self-conception, and expresses our needs and desires in a pleasurable way, requires the patience to find certain “wow” pieces!
G: In an industry that is constantly dishing out trends, how do you approach accumulating and collecting art, decor, and objects, with an eye towards timelessness,
and in consideration of the recurrence of
styles?
M-J.L: As with clothes, before buying a new piece of furniture of any kind, don't hesitate to sell or give away the one that the new one will replace. Also, people often forget that it is possible to give a second life to existing furniture. For example, changing the handles or even the doors of an old chest of drawers, upholstering an already loved and comfortable sofa, or just changing the cover of your chesterfield; these are great options not necessarily requiring a substantial investment.
G: How can the design of our living spaces influence our moods, our well-being, and our lifestyles?
M-J.L: This is an excellent question, especially in these times of sporadic confinement. In my opinion, a home, like a cocoon, is an extension of our personality, and ultimately requires us to feel good, safe, and in harmony. Between telework, and leisure, both taking place in the same place (in this case the home), it is important to distinguish, and create, a stimulating workspace, as well as a relaxation space. It is wise to separate work and leisure spaces, either through actual separate spaces, or through flexible design. Whether you want an office area for teleworking, daily work, or simply a space dedicated to managing the administrative aspect of your every day life, the important thing is to meet your specific needs. When planning your home office, start by evaluating everything you will need. First and foremost, your office layout should allow you to work comfortably, and productively. So, before you start thinking about colour schemes, and decorating ideas, you'll need to focus on the following must-haves, which will ensure you create an optimized office area.
Some ideas to create your ideal office area:
º If you set up your desk in your living room, choose non-contrasting colours to match the rest of your decoration, and make sure you can tuck the most “office” elements out of sight at the end of the productive portion of your day.
º You can warm up, and create a separation in your space, by adding a rug.
º Go for low storage units, to fit under your desk, to create minimal physical, and visual, clutter.
º Utilize vertical space with wall storage for your papers, notice boards, and shelves.
º Free up desktop space by reducing the number of “persistent" objects on top.
º Opt for a folding desk you can fold away when not in use.
º If possible, choose a location with plenty of natural light, and regardless of available natural light, consider lighting design as a must. Do you prefer warm yellow light? Do you require cool light to stay alert? Do you prefer a crisp modern white lighting scheme to appreciate your space’s visual presentation when not in use? Do you require a blending of spaces, through a consistent lighting scheme?
º Plants are the secret weapon of any design: They create a calming atmosphere, while refreshing the air in your office space. In addition to their natural vibrance, they can become powerful objects of design by selecting artful containers, such as handmade ceramic planters, or colourful sculptural pots. Treat yourself well, by treating plants as more than functional!
On the importance of ergonomics:
Ergonomics is about adapting work, tools, and the environment to humans, and the human form (and not the other way around).
Contexts, spaces, gestures, organization, tools, products... Ergonomics brings together the interactions, workflows, and the fundamental mechanics between humans and “objects”.
Here, let's take a look at our homes… The kitchen for example: An ergonomic kitchen includes variable counter heights, built to accommodate different functions and needs. Thus, the height of the counter where meals are prepared standing should not be the same as that of the counter where meals are served and seated.
The shape of the kitchen should allow you to move around easily, without covering large distances (large distances can mean as little as a step or two) for the most common and repetitive tasks, while having easy access to small appliances, dishes, foods (cold and dry), sinks, and large anchoring electrical appliances like sub-zero, or stove and oven. The choice of the shape of the kitchen will depend on the space you have, and the number of people who will circulate in the space, so that everyone enjoys spending time in this alive room.
For example: Between the stove, and, say, the island behind you, a space of at least 36 inches is required for you to work there comfortably, and safely. In fact, you may know when someone says to someone: “You are in my bubble!" This famous bubble is also an ergonomic benchmark. Yes. Yes... Our famous bubble is 36 inches, exactly the minimum standard space for, for example, a corridor, a movement or passage area, an entrance door… Sounds complicated, but a simple set of rules-of-thumb make it all very manageable. That’s ergonomics!
G: What if one just does not have the decorator's touch?
M-J.L: Of course, it is always advisable to hire an interior designer, or an interior stylist, even if it is only for a little support, and the “designer discounts”. If not, don't hesitate to ask questions of an advisor at an interior design shop. Advisors, as their name suggests, can guide you through development in style. And, above all, when starting a decoration project, know how to be patient, because the most interesting spaces often take months, or even years to fully put together. It is a question of finding the elements to blend perfectly, seamlessly, from room to room, throughout your home, whether house, or condo.
Finally: Be curious. Visit Youtube. Explore; have fun. There is no “correct” design, really; the best design comes from personal obsessions, and interesting juxtapositions. Be eclectic, as this process is a personal expression. 🙂
* Lit baldaquin (sur-mesure) | Canopy bed (bespoke): Fabrication MF
Tables de nuit en noyer noir | Black walnut night table:
Meubles Retro Deco
Banc pied du lit | Bed-foot bench:
Trouvé dans les petites annonces sur
Marketplace: 35$ avant restauration; restauration 100$.
Discovered through Marketplace, for $35, with $100 added for restoration.
Commode | Chest-of-drawers:
Marketplace de particulier à particulier 400$.
Found through a personal sale, for $400.
Literie, rideaux, accessoires déco… | Bedding, window coverings, accessories:
Haus Mode Maison, Zone Maison, La Baie, Linen Chest, Simons, Urban Barn
www.leblanchomestaging.com
Atelier FORMA
Bojana Kolarevic
Atelier Forma is a studio in Montreal, focusing on small scale production and pottery classes.
Montreal based ceramist, Bojana Kolarevic, has been honing her skills in ceramics since 2012. She is the founder of Atelier Forma ceramic studio, which focuses on bringing together Montreal’s ceramic and artisan community.
Originally an Interior Designer, Bojana has merged her passion for ceramics with her design practice.
Her preferred medium is black stoneware, often left unglazed to reveal the raw qualities of clay.
The dark element of clay is balanced with tones of white satin glaze. She draws her inspiration from the sudden body movements reflected in her work, which is unrefined and open to interpretation.
www.atelierforma.ca | ig: @atelierforma | SATUR DAY SWIMº design lounge
SUD-OUEST, AMBIANCE
FAM
INTERVIEW: Philippe & Félycia
G: WHAT DO THE HOLIDAYS MEAN TO YOU:
Félycia Ouellet Leduc: Quality time with friends and family.
Philippe C. Martel: It feels like the one time in the year I can take a really meaningful
break, and reset.
G: FAVOURITE CHILDHOOD CHRISTMAS MEMORY:
F.O.L: When I was a kid, napping on Christmas Eve; which meant I got to stay up and party with the adults, late into the night! My mom would wake me up when the guests were beginning to arrive.
P.C.M: The entire holiday season was split between Mark’s parents home, and the homes of our other uncles and aunts. I got to hang out with all the cousins I did not get to see as much throughout the year. I am talking 30-35 kids running around, like maniacs, in the house, and for days on end!
G: IDEAL CHRISTMAS DAY:
F.O.L: Opening Christmas presents with my nieces and nephews, and then all bundling up, in piles of blankets together, to watch movies they choose!
P.C.M: At my sister’s, with her kids, watching them run around just like we did when we were kids; and then, watching movies all day, with home-baked treats, until late in the evening…. stuffed and smiling. Its funny how these cycles of family interactions repeat themselves over time, and with different personalities finding the same meanings together.
G: FAVOURITE OLD CHRISTMAS TRADITION:
P.C.M: My mother waking my young and groggy self up, once Santa’d visited our house.
G: FAVOURITE NEW CHRISTMAS TRADITION:
F.O.L: Christmas eve sleepovers in red and green themed pyjamas.
P.C.M: All day, ‘till late in the night, partaking in gin tastings with the cousins.
G: BEST NEW YEAR’S EVE PARTY:
F.O.L: Dinner at Phil’s sister’s… no fuss, just great company, and great conversations.
P.C.M: Playing with nephews all evening until they’re too tired to keep wearing me out.
G: ANY NEW YEAR’S RESOLUTION? ONE YOU’LL KEEP, ONE YOU’LL BREAK
F.O.L: Read more. I am bent on it. Go to sleep a little earlier? This might be a hard one.
P.C.M: Expressing gratitude often is something I am embracing more and more each day.
Philippe C. Martel, & Félycia Ouellet Leduc: on background
There is something to be said for Montréalers and their “make it happen” attitude. A Montréaler will not take a no as an answer.
When the way seems unclear, the Montréaler will pave one.
2020 has been the perfect demonstration of this mentality. There is something to be said for the entrepreneurial resilience we have witnessed in the past several months.
I always knew the strength of this city’s outlook, but it was remarkable to see business owners reinvent their livelihoods, and carve out new approaches to their existing businesses, and within days of the initial lockdown announcement. And, even with some precarious days still ahead, their, and our, communities rallied around them in support of their take-out, delivery, private viewings… all of our endeavours. Something meaningful to offer Montréal: someone ready with their support.
We are highly adaptable, resourceful, supportive, and caring! How many times did I run into people doing groceries for an elderly person? How many times do I, to this day, hear about people delivering snacks to mobile testing clinics, knowing they are swamped, and are unable to make time to leave their stations for a water break, or even just the little rituals of self-care every one of us require and deserve. We step in for our friends and neighbours.
Montréalers have love and compassion running in their veins.
III
RESPITE
health & care
body
chapter 3
Geneviève Deguire, of Marché Bleuet
G: Please define naturopathy?
Geneviève Deguire: Naturopathy is a global approach to health; the goal is to awaken the body’s own mechanisms of healing, holistically, in order to maintain, or bring back, balance and harmony.
Naturopathy engages health through many different tools, including physiotherapy, aromatherapy, and nutrition.
G: What kind of client does naturopathy typically attract?
G.D: I encounter a variety of people, male and female, younger and older, however, the majority are women in their thirties, through their seventies.
G: Do you find that this clientele has evolved over the years?
G.D: I would say more people are curious, and that that curiosity has lead them to the internet, where they are able begin to read up on the methods and practices related to naturopathy. At that point, they feel more confident to book an initial consultation, and explore their needs with the help of an attentive expert.
G: What led you to naturopathy?
G.D: I was brought up in a family concerned with nature and health, and with a very kind and loving style of communication.
My mother certainly played a big role by introducing us to healthy meals, from a very young age, and in taking me to consult a naturopath beginning when I was twelve years old.
I was captivated by the process, and I decided right then that this was what I wanted to do as an adult. I decided to learn how to deal with small everyday health issues, and help people navigate them with natural solutions, before these minor issues developed into bigger problems.
G: How can naturopathic medicine help people with their lives, in the short term, and in the long term?
G.D: Naturopathy is a great tool for prevention. By adopting a healthy lifestyle early in life, we can prevent and reduce potential health problems later. People don’t just get sick overnight. Illness can tend to build on itself over time. It takes awareness of, and attention to, one’s body; monitoring even the most minute details. This is how we learn to hear when our bodies speaks to us.
G: How do you think these nutritional habits, and natural methods can go beyond individual improvement, to improve the well-being of communities?
G.D: I think the healthier and fitter people are, the happier they are, and the more energy they have to give to contributions to society. In one way or another, whether through work, through volunteering, through a driving passion… People share healthy habits with each other, and they inspire each other to take care of themselves, immediately, and their expanding circles of empathy, in real ways, the less they have to focus on immediate irritations and concerns. I think empathy radiates outward, in larger and larger concentric circles. The less that little ailments and stresses bare down on the daily experience of the individual, the more room for empathy.
G: What local products you love would you like to share with our readers?
G.D: Blueberries, and other small berry-type fruits, from Québec: Raspberries, haskap, cranberries, elderberries... They are sometimes forgotten in favour of other small exotic fruits from elsewhere; but, they grow here, they are full of antioxidants, and they are absolutely delicious! They can be bought fresh, in season, or frozen, throughout the rest of the year. Make jam without added sugar, or smoothies, for example. Even the making of these things can be folded into self care rituals, and can help destress, if approached in the right way. The care for family through preparation of something as simple as a smoothie can have therapeutic effects on brain chemistry. A husband selecting and blending fruits and vegetables from the fridge for his partner heals two people through the release of positive hormones in the brain, even before the ingredients hit a stomach. A little local honey, stirred into a cup of tea is good for you, but it is even better, when offered, for your relationship…
- Geneviève Deguire
OPTIMAL STRETCH CLINIC
Optimal Stretch Clinic is the very first of its kind in Quebec, the only clinic that offers Fascial Stretch Therapy (FST) exclusively.
We are mindful about cultivating trust and ensuring our clients’ comfort.
Fascial Stretch Therapy is a type of pain free method of stretching that focuses on decompressing joint capsules to create better blood flow through joint stretches, increase range of motion by applying expansive fascial techniques, and relieve stress to add years to your life.
www.optimalstretchclinic.com
“montréal, texture, iiiii”
2020
Guillaume Kirouac
INTERVIEW: Karelle
FAM
G: WHAT DO THE HOLIDAYS MEAN TO YOU:
Karelle Adam Caquez: Literally “the most wonderful time of the year” as far as I am concerned. The air is brisk, the first snow happens. Some people find it cold, but to me, it feels fresh and bright.
G: FAVOURITE CHILDHOOD CHRISTMAS
MEMORY:
K.A.C: Baking with my mother.
G: IDEAL CHRISTMAS DAY:
K.A.C: I wake up Christmas morning at the chalet, not too early not too late. I feel well rested, I get the coffee going, I look out the window, it is all powder white outside. The Christmas tree is full of a thousand too many lights… no such thing as too many lights!
Everyone else starts waking up, and my mother and I head to the kitchen to cook. This will take hours and hours, but who’s counting?
We’ve got days ahead to bake and sing along to Sinatra. Bring on the 7 days of carols!
G: FAVOURITE OLD CHRISTMAS TRADITION:
K.A.C: Family reunions at the chalet to cook, eat, and sing!
G: FAVOURITE NEW CHRISTMAS TRADITION:
K.A.C: We now all enjoy Christmas breakfast together because everyone arrives Christmas
Eve instead of Christmas Day.
Also, I squeeze in a very special Christmas brunch or dinner with my friends. This might not happen on Christmas Day, but we sure it is scheduled into the holiday season!
G: BEST NEW YEAR’S EVE PARTY:
K.A.C: 2018, Bar St-Gabriel in Old Montreal. I had made no plans that year, and at the last minute I decided to head there to meet up with some friends. It was cozy, and we laughed all night!
G: ANY NEW YEAR’S RESOLUTION? ONE YOU’LL
KEEP, ONE YOU’LL BREAK
K.A.C: Oh boy… why set ourselves up for failure lolll… I do want to be up by 5am on weekdays. A little tough because I work late into the evening most days, but I definitely would like earlier morning. It just feels better… What I will commit to this year, is to spend more time with my family!
IIII
INDULGE
cuisine & cooking
cuisine
chapter 4
“montréal, texture, iiiiiii”
2020
Guillaume Kirouac
“montréal, texture, iiiiiii”
2020
Guillaume Kirouac
GET STUFFED,
Montréal
G: Where did you train?
Alexandra Laoun: I experienced my first kitchen apprenticeship under the wing of chef David Ferguson.
Under his mentorship, I was taught the fundamentals, from properly holding a knife, to dissecting lobster.
From there, I had game-changing internships and jobs at Charlie Trotter’s in Chicago, Per Se in New York, and L’Atelier de Joël Robuchon in London.
G:What drew you to the culinary schools you attended?
A.L: I never attended culinary school. Instead, I completed a Bachelor’s degree in Restaurant Management here in Montreal.
G:Was your initial purpose fulfilled once you had finished your culinary training?
A.L: No, haha.
Since high school, I was pretty set in wanting to open a restaurant of my own. I distinctly remember finishing another 80-hour work week in London in 2015 and still being unable to scramble enough money for rent. By that point, I had been working professionally in kitchens on and off for 7 years, and I felt defeated by the work-reward discrepancy I had been feeling for quite some time.
I knew it was time for a change, so I made a sudden but firm decision to leave behind professional kitchens to pursue a second Bachelor’s degree in Psychology.
At the time, it felt terrifying to “start over”, but I now consider it one of the best decisions I’ve made. I now hope to complete a doctorate in clinical psychology, which is something I never would have predicted. So, to summarize- No, my initial purpose to open my restaurant wasn’t fulfilled, but wow am I ever enjoying this ride I’m on now.
G:How do food and psychology intersect for you?
A.L: I love this question. It’s interesting, because at first glance the leap from hospitality to psychology may seem unusual, but in fact, there are so many parallels between them that explain why I’m drawn to both industries. All successful restaurant workers have Emotional Intelligence in common. For those working in front-of-house, it requires anticipating a guest’s needs in order to provide excellent service. For those in the back-of-house, cultivating a meaningful connection with purveyors is just as essential. Ultimately, what ties food and psychology together is this: it’s making guests feel loved, valued, important, special. These feelings are felt when we are being heard and understood just as much as when we have a full happy belly.
G:What inspired you to start Get Stuffed?
A.L: While I made the decision to leave professional kitchens, I knew I still wanted to cook for others in one way or another.
Growing up, my family and I would often try cooking classes together, which was always very fun. Memories of these classes came to mind one day and I realized I already had space and the equipment to lead a class of my own. In 2018, I began to host what I call Ravioli Workshops, where we make the pasta and filling from scratch, then indulge in the fruits of our labour as a “family”. It’s a workshop and dinner party rolled into one.
From the jump, I was intent on establishing a very particular vibe. I knew I wanted the Workshop to feel fun, informal, and intimate. When you enter the space, the lights are dimmed, Tribe Called Quest is playing, I hand you a pair of slippers and so the night begins. It’s perfect. Haha, that sounded way more salacious than intended, but whatever!
Food is sexy!
Over time, as the reviews rolled in, I noticed most of them barely even mentioned the ravioli! Instead, what stayed fresh in my guests’ minds is their feeling of belonging while their stint at the Workshop, and that is what I’m most proud of.
G:Many of our readers have been interested in new methods of team building; what is your approach with what you do?
A.L: Typically, workshop guests are equipped with their individual work stations so they can make their dish from start to finish.
For larger groups, I have hosted what I call Interactive Demonstrations. These consist of me presenting to the audience akin to a cooking show, but instead, I call out members of the audience to compete against each other for every step of the cooking process. It can get rowdy, it’s fun.
G:What are you currently most excited for people to try at Get Stuffed?
A.L: I have since expanded the workshops to include other dishes. Of course, now that we are under lockdown and my workshops are put on hold, I offer a simple and well-rounded menu. Currently, I am offering homemade ravioli (2 filling options), date-stuffed meatballs, my grandmother Josephine’s tomato sauce, 9’’ lattice pies (2 filling options), ravioli pies (mini pies), and energy balls.
G:What recipes are you excited to be working up for the near future?
A.L: Savoury pies, definitely.
G:How do we get your food in our homes?
A.L: Slide into my DMs! Food is available for pick-up, or for delivery.
G:How did you settle on the name “Get Stuffed”?
A.L: I love the playful double-entendre. I consult my family members so often on ideas, I honestly don’t remember if the idea came from my own head or if it was a collaborative effort. Though, I do remember that when I said it out loud for the first time I thought: hell yeah, I’m so loving the sense of humour, the cheekiness, the boldness of GET STUFFED.
ig: @getstuffedmtl
“montréal portrait, iii”
2019
INSTANT BONSAï.
ELVIO
GALASSO
PRIVATE CHEF
G: What drew you toward being a private chef, as opposed to the daily grind of a restauranteur?
Elvio Galasso: I taught cooking for a while, and a fellow professor asked me if I might be interested in offering catering services as well. I tried it out, and I loved the experience! Here I am now; very fortunate to be welcomed into beautiful homes, and kitchens, to cook for truly wonderful people!
My clients enjoy the personally-tailored menus; and, I keep things creative and unique every meal!
G: Do you enjoy the flexibility, and constant invention, that comes with creating meals for specific clients?
E.G: Yes, and yes. All my menus are curated around in-season produce, which means always enjoying fresh sustainable meals, straight from the market, on that day!
I do also enjoy recreating old and new items. The flexibility is so rewarding!
G: Can you describe what dinner from an at-home private chef, and that experience, entails?
E.G: Of course, of course. First of all, the menu is always tailored to satisfy the client’s needs and desires… questions like, how many guests?, will I be cooking for gourmands, or health nuts, or both?, are we interested in a very traditional food experience, or more experimental?… These are all questions I ask when I start planning for any event.
And then, we get into the actual items. For a sit-down dinner we might plan for some amuse-bouches, paired with a special cocktail, while we await all the arrivals of the guests; an antipasto… My specialty being Italian food, there will certainly be a Pasta or Risotto course, of some sort, freshly made on the spot, as well as rolled Gnocchi. Then we might go into a meat or fish filet, Tomahawk or the fresh catch or the week for the main course. And, finally, dessert! Always a surprise!
G: This is making us salivate.
E.G: Happy palette, happy belly, happy faces!
G: What about cocktail parties? We have heard great things about parties you have catered!
E.G: Well, my cocktail dînatoires usually consist of my twist on the traditional canapé, a mini portion of Pasta (of course!), a mini meat or fish dish, of some sort; sometimes even both my special Sgroppino, and an assortment of desserts!
G: Who does the dishes?:)
E.G: My team and I do as we go! It just keeps everything easier to manage in the kitchen, in terms of space.
But honestly, for a gathering of the type seating over fifteen guests, we’ll recommend rentals!
G: What is one, or some, of your favourite experiences/memories creating dinner for a client?
E.G: Hard to pick… I really enjoy them all! The experiences vary greatly each time!
Although… I did particularly enjoy making Pasta in the Wheel one particular time. Parmigiano reggiano, with white truffles from Alba, was another memorable one! The look on the guests’ faces was… priceless!
Also, poaching Lobster in a Vintage Dom Perignon; this does not happen everyday, and appreciated the joy it brought my team, and the diners!
G: What’s for dessert, given carte-blanche?:)
E.G: On the spot Tarte Tatin!
Also, my Cinnamon Ricotta Gelato, with my Cannoli Crumble and Macerated Québec Strawberries.
ig: @elviogc
FAM
INTERVIEW: Miranda
G: WHAT DO THE HOLIDAYS MEAN TO YOU:
Miranda Levy: Slowing down. Enjoying time with loved ones. Reflecting on a passed year. Planning for a whole new year…
G: FAVOURITE CHILDHOOD CHRISTMAS MEMORY:
M.L: When I was five my parents bought their first house, and they told my brother and I it had been a big expense, and so, there would be no presents that year!
"The house is your gift!"
Christmas Eve we were put to bed earlier than normal, and when we woke up the next day, the tree had been surrounded with gifts.
Now, the kicker: My parents did not own a car back then. How they pulled it off, seemed like magic to me!
Now I’m grown, and I know what we go through to make holiday magic for the little ones we love.
G: IDEAL CHRISTMAS DAY:
M.L: Sleeping in, brunch, and heading to the beach. I enjoy tropical holiday seasons.
G: FAVOURITE OLD CHRISTMAS TRADITION:
M.L: My brother and I would wake-up in the middle of the night time of the 24th/25th to snoop through our presents, to see what we got, and then we’d perfectly re-wrap them up, and skulk back to bed.
G: FAVOURITE NEW CHRISTMAS TRADITION:
M.L: This year will be my first year putting up a Christmas tree in my own home, and I can not even wait!
G: BEST NEW YEAR’S EVE PARTY:
M.L: Being eighteen in Brazil! I landed December 31st, in the morning, and headed straight to the beach!
The tradition there is that everyone wears white for the New Year, and everyone walks into the ocean to cleanse the ending year off. There’s literally thousands of people on the beach. The air, the sand, the ocean, the perfect weather! What more is there to want?!
G: ANY NEW YEAR’S RESOLUTION? ONE YOU’LL KEEP, ONE YOU’LL BREAK
M.L: After 2020, definitely practice gratitude more often. And, focus on my health, inside and out!
IIIII
ORDER
breaking & bread
cocoon
chapter 5
Les Street Monkeys,
Kmer food and beyond
There is something quite spectacular about modern day Cambodian charisma, which of course stems from a rich history surrounding art, performance, food, craft, song and dance; all emerging in unique ways from this region of South-East Asia.
Warmly nestled between Thailand, Laos, Vietnam, and the waters of the Gulf of Thailand, Cambodia is a land of almost mystically scenic backdrops; enchanting and colourful.
These same elements are found in its cuisine. Each plate bursts with flavours, whether of coconut, or jasmine, or curries and chilies.
Les Street Monkeys is a whole trip to Cambodia, without leaving the city. Chef Tota Oung and his partners offer delicious street-style food, in small stackable-plate-style, to share: brochettes, seafood, salads, rolls; grilled or fried, a feast; accompanied by delicious cocktails. All the while eyes are stimulated by an impressive mural on one side of the restaurant, across from an immaculate and energetic open kitchen on the other.
The atmosphere is welcoming, and the patrons are as fun as they are diverse: Families, couples; younger and older. Street Monkeys is the perfect neighbourhood hang-out were everyone feels at home in another home; dining, or simply drinks out!
G: How would you describe Les Street Monkeys? What motivated the concept?
Tota Oung: I have always been passionate about cooking. I have cooked for along as I can remember, and opening a restaurant was always the plan. It was just about doing it with the right people. It was also about embracing my heritage and culture, sticking to my roots and doing what represents me the most. Following a trip to Cambodia and Thailand a few years ago, between the local street monkeys roaming the streets, and the delicious street food stands, I knew I had to bring that experience (minus the monkeys, unfortunately) with me back to Montréal, somehow, for people to discover!
We originally conceived the space to provide the festive atmosphere, the late night hangout; and, looking at where we are today, I would say we have maintained and developed that energy in the space. However, it has become important for us to not only entertain, but also to present our culture, history, and heritage, to our patrons! We want people to experience how Cambodian food can translate, effortlessly, through fresh and local produce.
I grew up here in Montréal, and I had not had a chance to go back home. Experiencing Cambodia through that experience of foreignness and familiarity, helped me to not only understand myself better, but allowed me to begin completing a part of myself that I had felt was lacking for so long. I am Canadian-Cambodian, and this means that there are two parts in me that come to life in my daily interactions and experiences. My output has to be authentic and true in to that way of seeing, and being in the world!
G: How would you describe Cambodian food?
T.O: Rice IS sacred! is where I would begin, lol… Morning, afternoon, evening; sticky, sweet, wild, fragrant; boiled, fried, porridge… We’ll have it all the possible ways!
Cambodian food is one of the oldest of the living cuisines. Our meals are very healthy, and are well-balanced through generations of development and experimentation through the trials and errors of life. Very simple and very fresh. We focus on using produce in-season to cook: Freshly-caught fish may end up smoked, dried, boiled, grilled, fermented, or in a soup.
Contrasting flavours, textures, and temperatures…
Our population lived through years of civil war and turmoil. This ravaged the country until the mid-‘90s.
People did not own fridges for the longest time, so a lot had to be fermented to last. Luckily our long tradition had prepared for this, and led to creative and inventive developments in the cuisine. That is how Prahok came to exist, a condiment used across many of our dishes.
G: When did you open Street Monkeys?
T.O: About three years ago, in 2017.
G: Why Verdun? And how is Verdun treating you?
T.O: To be honest, we hadn’t considered Verdun until opportunity came knocking! The building was empty, we came to visit, and immediately fell in love with the neighbourhood!
Verdun is a great, tight-knit community, that just keeps on evolving beautifully every year. It is now comprised of, and continues attracting, young professionals looking to build a beautiful and meaningful life for themselves, and for their young kids. It has turned into a destination, attracting locals from other parts of the city! No one takes themselves too seriously. I love that there is a laid-back attitude; but, still hardworking and proactive. ...and even the mayor of Verdun is helpful to small businesses.
G: Who designed the space?
T.O: We worked with Mylene Ho. She was very tuned with the fact that we wanted a space that felt stylish, but still welcoming and unpretentious.
The space had a post-industrial feel to it, and we leaned into that as we added a little chic, and a little of our edge. The contributing personalities are expressed throughout the restaurant.
The mural everyone loves is by a local Montréal-Cambodian artist named FONKI. His work’s phenomenal!
G: And those bathrooms!? So fun!
T.O: They are, lol… We decided to bring a Cambodian back alley feel into them! Similar tones, similar mood!
G: So, what’s next?
T.O: Adapting through 2020… That has been unexpected, of course, but honestly interesting!
G: Tell us about that…
T.O: Well, we have definitely had to recenter around what is important to us in what we do.
We started this journey with a desire to introduce Cambodian food to Montréalers, which then evolved into offering an entire cultural experience.
I have noticed, these last few months, that people are taking the time to not just consume, but to try to understand what they are consuming… and why?
We all aspire to lead healthy lifestyles, but the approach to “health" is becoming less superficial; more considered, I would say. People are interested in hearing about where the food they are eating is from, and where I, as the person who prepares the food, is from, and what I’m about.
Typical Cambodian cuisine offers predominantly fish dishes, as a result of the country’s geographical location, filled with waterways. But, also, we are a people that have had to figure out how to make a little go a very long way. Being able to feed one’s families with very little builds certain habits, and values, and a specific kind of mentality; one very different from the abundant and disposable North American lifestyle. These are conversations that we are having with our clients that we did not necessarily predict. Before 2020 these were things we didn’t have the opportunity to really… consider.
We have also developed partnerships with other businesses who are committed to offering quality and diverse foods to people.
An example is Les Weekendeurs!
With the start of the pandemic, and no one able to operate fully or completely normally as a restaurant, we developed our Épicerie, which essentially allowed us to prepare certain foods for people to order and eat immediately; or, throw in their fridges, or pantries, for a few days to pick at at will.
Les Weekendeurs offers deliciously concocted food boxes; you can concoct yours, or you can have them do it for you. They pick up from different partner restaurants earlier in the week, and deliver to the consumer just in time for the weekend!
I love that as we all remain somewhat confined to our homes, we can still enjoy delicious dishes, and products, curated and prepared by our favourite neighbourhood chefs.
So yes… This has been an unexpected, but creative time!
And, of course, we offer take-out and deliveries, as well, if the mood strikes for some grilled savoury bites, or the fresh catch-of-the-day!
www.streetmonkeys.ca
Haïti X Montréal: Chef Jackson Joseph
CANTINE BURGZ
G: When did you open Cantine Burgz?
Jackson Joseph: July 8, 2020. Three years in the making.
G: Why Pointe-St-Charles?
J.J: I lived and worked in Little-Burgundy for quite some time, hence the “Burgz” part of Cantine; but, The Pointe just has an undeniable charm that welcomed me with open arms.
Also, this location is fantastic for street traffic, and it is close to Charlevoix metro station…
G: Where does your clientele come from?
J.J: Mostly from the neighbourhood, and the surrounding boroughs.
G: Tell us more about Cantine Burgz.
J.J: Cantine Burgz is about bringing Haitian cuisine to Montréalers, in an uncomplicated way; and, in a minimalist and design-focused environment, where attention is directed at discovering and enjoying flavours, as well as interpersonal connections.
Haitian restaurants are very much lacking in certain areas of the City, and I am excited to share my culture and heritage with an unexpected audience.
G: How would you describe Haitian food?
J.J: Haitian food is food for the soul; simple yet hearty… and soothing. It brings back memories of big families congregating around the table to celebrate life and love… lots of it! It is quite spicy, as we cook with peppers a lot.
Haitian food is sometimes lumped together with other Caribbean island cuisines, but Haiti has an independent, unique flavour, based in the Creole and French cooking styles.
Mushrooms, rice and beans, pickled carrots and cabbage, peppers, sweetened potato, fig, pudding, duck…
The first thing I encourage people to try is the goat succulent and savoury; crunchy on the outside, and juicy on the inside, from marination for hours. This special plate is enjoyed with rice and pikliz, which is spicy pickled carrots and cabbage.
Most people are familiar with our grio (fried pork), and our bannann peze (fried plantains). Also the poule (fried chicken)!
G: What's next for Cantine Burgz?
J.J: I am enjoying the ride for now. We have been focused on pick-ups and take-outs, like every other restaurant this year.
I am considering setting up for Haitian brunches! Now those are a treat-and-a-half!
ig: @burgz_cantine
H4C
by Dany Bolduc
We caught up with Jonathan Benchetrit, one of the owners at H4C, as they launched La Pantry at 4207 Notre-Dame Ouest, last October.
We heard about some of the new projects the restaurant H4C par Dany Bolduc has gotten involved with in the last year.
La Pantry, has arrived!
Ideally located, a mere two minute walk from the restaurant: The space has been built out, and designed, to accommodate the Montréal foodies.
La Pantry boasts a beautiful garden in the rear, as well as the clanking sounds of the Canadian National Railroad trains every two hours, or so, for added neighbourhood caché, and a sense of the continuity of history, of which great food should remind us all.
During March, chef Dany developed a wide array of take-out products and menu items which withstand travel… and just as delicious as his in-house menu offerings, which requires up to 8 cooking-personnel to achieve.
La Pantry is the one-stop shop, providing complementary dinner items from fresh bread; to signature hot sauces; to homemade oils and marinades; to chef-prepared frozen meals, to tender meats, cooked sous-vide, and needing only thirty minutes of cook time at home; to ice creams and sorbets, with the seasonal fruits of summer frozen for enjoyment now.
One can also rummage through a fine selection of wines, beers, and ciders, from local artisanal producers.
For those looking for warm food, ready to eat, H4C’s famous fish-n-chips, fried chicken, falafels, gourmet sandwiches, and salads, are available for pick up; all thoughtfully packaged in biodegradable containers.
Live streaming cooking lessons: a team building activity.
The concept is exciting: Six households. Six produce boxes, containing the makings of a four-course meal, delivered one hour before the start of each live-streamed event, during which, teams will put together their meal, guided by chef Dany himself.
The participants will follow his instructions as they prepare a meal they can then feast on, after an hour of coaching.
Given the current situation surrounding the pandemic, companies are seeking new ways to thank, reenforce, and entertain their staff, as well as their clients. An hour of participative cooking seems like a highly enjoyable, and innovative way to come together and bond, across digital space, where mutual and sensory experiences are limited. This takes place as follows: The guests receive a box containing the necessary items to prepare an amuse-bouche, an entrée, a main course, and a dessert. Written instructions for each item are provided, for each course, as reference points; and, a slide of the ingredients is presented and described at the beginning of the event.
From there… a great time in good hands, with a meal at the end, among friends and colleagues!
Gift Baskets
Always a client’s favourite, H4C is currently reinventing their gift box, in collaboration with various partners, such as local winery Vignoble de Pomone (Coteaux-du-Lac), and creating gorgeous wood boxes to contain their twist on the themed makings of "the apéro" or “the 5 à 7" as gift basket… including mousse de foie, roasted nuts, marinated and pickled vegetables, spreads, and fresh breads.
www.leh4c.com
Les Weekendeurs
Anne-Marie Giguère & Kassandra Brochu
G: How would you describe LES WEEKENDEURS, and the mission behind it?
Anne-Marie Giguère: Les Weekendeurs is a food-delivery service like no other. Our mission is two-fold: To actively support restaurants while bringing excellence in gastronomy to people's tables in a completely new way. Our approach also encourages people to spend time with loved ones, when that is permitted 😉 and having fun experiences in the kitchen that don't demand too much skill, time, and effort.
G: Did you start LES WEEKENDEURS before, or during the pandemic?
A-M.G: We started LW during the first lockdown when the current events really got our creative juices flowing. We really couldn't believe how hard the restaurant industry was being hit by the pandemic, and decided we had to find a creative way to do something about it.
G: What is the team culture like at LES WEEKENDEURS?
A-M.G: Supportive, creative, honest, excellence-driven are words that come to mind.
G: What has it been like establishing a team culture from scratch, in this precarious context?
A-M.G: It was very natural in a sense because of the relationships we had with one another prior to starting our business. Thanks to these relationships, and our individual professional experience, we felt confident embarking on this adventure together. It was also very important that we have something positive to focus on during trying times and that is exactly what this business gave us.
G: Do people send boxes to other people as gifts, or do they primarily order for themselves?
A-M.G: I'd say for roughly every 3 boxes purchased there is one bought as a gift, though we do expect the number of 'gift boxes' to increase over November and December. A lot of companies are purchasing boxes or gift cards for their clients and employees, too.
G: How do you discover the products you curate for your clients?
A-M.G: We are so lucky in Montreal/QC/Canada to have access to so many fine restaurants, products, and producers... A lot of the products you see on the website are things we use in our own kitchens (Kassandra and I are both avid home cooks!) but we've also benefitted from great recommendations from clients and other producers as well! As for restaurants, we both have an extensive network in the business so that has helped immensely.
G: What values dictate your product choices, beyond simply tasting good?
A-M.G: One of our most important values at LW is encouraging local, therefore, all of our products are Quebecois or at the least, Canadian. Furthermore, we believe that supporting small-businesses supports so much more than just the local economy, it builds community.
door, meet cuisine
www.lesweekendeurs.ca
FAM
INTERVIEW: Nicolas Corbeil & Valérie Lafortune
G: WHAT DO THE HOLIDAYS MEAN TO YOU:
Valérie Lefortune: Family gatherings, hearty meals, and board games! Lots and lots of lots of endless lots of board games!
Nicolas M. Corbeil: We are a family with very competitive players, too!
G: FAVOURITE CHILDHOOD CHRISTMAS MEMORY:
V.L: My first family trip to Haiti years ago. It was pure magic! Being beside the water with my family, in a completely different setting, was a wonderful experience; and, meeting family over there for the first time was life-changing.
I had heard so many stories, but I could finally put faces, scents, real voices, and locations on those tales. Priceless!
N.C: Celebrating with family and close friends.
G: IDEAL CHRISTMAS DAY:
V.L: Snow outside, Christmas music, decorations and warmth inside. It would start with brunch in our Christmas PJs. Everyone would have to keep the pyjamas on, for most of the day. Then outdoor sliding with the kids; followed by more food and boardgames, of course.
N.C: Looks like we might be Zooming for the holidays, lol, where I will be on a beach, down south, surrounded by palm trees (in a strongly familiar comfy chair)! But, if it must be in winter climate, it would have to be at a chalet by the fire… all day all night!
G: FAVOURITE OLD CHRISTMAS TRADITION:
V.L: Leaving out the cookies and the milk for Santa!
N.C: Ah! Me too!
G: FAVOURITE NEW CHRISTMAS TRADITION:
V.L: Celebrating Christmas three times throughout the season.
N.C: Ours, and each of our in-laws’.
V.L: And, starting this year, we will have our tree delivered by a nutcracker.
The kids are going to love it!
G: BEST NEW YEAR’S EVE PARTY:
V.L: One year, we literally celebrated New Year’s Eve over the course of five days. The days were filled with skiing, eating, and… boardgames… on repeat!
G: ANY NEW YEAR’S RESOLUTION? ONE YOU’LL KEEP, ONE YOU’LL BREAK
V.L: Really bad at keeping those… I would say continue creating vision boards for the things we would like to accomplish over the year ahead. We do this at the end of each year.
N.C: Travel more… Not a great time to set that goal, but hey. Better food choices, perhaps?
V.L: But life would be so boring without those late night treats!
www.leh4c.com
IIIIII
COZY
close & calm
body covered & eyes wide
chapter 6
disposable orchid x UNBOUNDSOUL
ART & CLOTH
disposable orchid’s Silk Candy, “cocooning”
disposable orchid’s clémentines breakfast
cocooning linens
100% natural | 100% soft luxury
washed italian cottons | irish linen twill | washed belgian light linen | french & italian silks
home & cottage, throws & blankets
pique-nique | sleep | lounge | decor
the perfect cocoon companions
the clémentines breakfast cocooning casuals consist of 100% natural loomed textiles; processed, and
dyed, in-studio, with naturally sourced pigments. they are silk tagged, and stitched-by-hand, with spun
raw silk; and, finished with a hand-painted disposable orchid signature. the entire production process
takes place in Montréal.
the capsule is based in a neutral palette, consisting of shades of blue and grey, and black and white;
tones which create or accentuate any backdrop. the fabrics have been chosen and processed to caress
and decorate. gorgeous at the foot of the bed, on a couch or chaise longue; or, as the canvas on which
to spread a pique-nique, in.
the COCOON Throws
in italian washed cotton, irish linen, or french silk,
in: queen throw | king throw,
natural, or dyed-by-hand.
the ORANGE BLOSSOM Braid Throws & Blankets
in italian washed cotton, irish linen, or french silk,
in: queen throw | queen blanket | king throw | king blanket,
natural, or dyed-by-hand.
the NESTLE Cushion Covers
in italian washed cotton, irish linen, or french silk,
in: throw cushion | european cushion | queen sham | king cushion,
natural, or dyed- by-hand.
www.disposableorchid.com, or at 2151 rue de la Montagne.
“Made Flesh”
2020
disposable orchid
“Strand i”
2020
disposable orchid
Alain Simon
floral artist | artiste floral
Floral artist Alain Simon has arranged
decades of flowers, which have all died. The beauty
he has created lives on in stories and memories and
images from the thousands of days, and dates, and
important moments, which could only be reflected
fully through his colours and vibrant scents.
Times change, and yet we
need to mark our place in time, and in society, by
celebrating one another… and sometimes ourselves.
We should certainly celebrate our neighbours
when they bring us beauty, quietly and constantly.
Alain Simon est un véritable artiste.
Alain, c’est des dizaines d’années de bouquets
et d’agencements floraux, des milliers de fleurs
désormais fanées dont la beauté perdure pourtant.
Cette beauté traverse le temps dans les histoires
racontées, les souvenirs partagés et les millions
d’images prises avec les yeux ou les appareils
photo. Des dates et des moments importants,
la vie dans ce qu’elle a de merveilleux et de fugace,
ce que seules les fleurs peuvent pleinement traduire
avec leurs couleurs et leurs parfums vibrants.
Le temps passe mais nous devons marquer notre
passage en nous célébrant les uns les autres...
et nous-mêmes aussi parfois. Certainement, faut-il
célébrer nos voisins, nos amis et nos proches quand
ils nous apportent la beauté: Célébrons nos Alain.
@alainsimonfleurs sur ig, ou au Ritz sur Sherbrooke Ouest.
“pink fleurs”
2020
Alain Simon
CINÉMA
Shot, reverse shot… and chill?
FEATURES
{ SINGLE OR DOUBLE }
1.Isle of dogs (2018)
2.John Wick, la trilogie
3.Drive (2011) / The Counselor (2013)
4.Get Out (2017) / Us (2019)
5.Dolemite Is My Name (2019)
6.Lady Bird (2017) / Moonlight (2016)
7.Ai Wei Wei: Never Sorry (2012) / Marina Abramovic: The Artist is Present (2012)
8.Ex Machina (2014)
9.Arrival (2016) / Annihilation (2018)
10.Ad Astra (2019) / High Life (2018)
11.Mad Max: Fury Road (2015) / Blade Runner, 2049 (2017)
12.Once Upon a Time... in Hollywood (2019) / Django Unchained (2012)
13.The Wolf Of Wall Street (2013)
14.Sorry to Bother You (2018)
15.Parasite (2019) / The Handmaiden (2016)
16.The Master (2012) / Joker (2019)
17.Widows (2018)
18.Nocturnal Animals (2016)
19.Midsommar (2019) / Mother! (2017)
20.Hereditary (2018) / Suspiria (2018)
21.Bridesmaids (2011) / Enough Said (2013)
22.Force Majeure (2014)
23.Eames: The Architect and the Painter (2011)
24.Song to Song (2017)
25.Les Fantômes d'Ismaël (2017) / L'Amant double (2017)
26.Queen & Slim (2019)
27.La vie d'Adèle (2013)
28.Waves (2019)
29.Tangerine (2015)
30.Jean-Michel Basquiat: The Radiant Child (2010)
31.Happy End (2017)
*.Next Floor, par Denis Villeneuve, court métrage,(2008)
special mentions
{ trusted locals }
discover
1.Georges Laoun Opticien, Musée
2.La Grange du Parfumeur, Maison de Parfum
3.Atelier Willow & Finigan, Inc.
4.Graziella Malagoni, artist
5.Jon Cercone, wine consultant, private import wine buying for home
6.Zaidies Smoked Salmon, Jake Wolf, Salmon Daddy
7.Granolust, all-natural granola, vegan & gluten-free
8.Bistro Amerigo, bistro
9.Otto Yakitori Izakaya, Bistro Otto & Bar Otto, restaurants
10.Fugazzi Pizza, restaurant
11.Pizzeria Adamo, restaurant
12.Restaurant Machiavelli, restaurant
13.Direct Auto Collision, auto collision services
“montréal, texture, iiiiiiii”
2020
Guillaume Kirouac
“montréal, texture, iiiiiiiii”
2020
Guillaume Kirouac
“montréal, texture, iiiiiiiiii”
2020
Guillaume Kirouac
“montréal, texture, iiiiiiiiiii”
2020
Guillaume Kirouac
GREENPRINT
courtesy of
Mark-André Martel
&
Philippe C. Martel
+
{ Équipe }
Happy 2021...
Looking forward to a new Montréal.
GREENPRINT 2020 /2021
DESIGN
CONCEPT et DESIGN
SATUR DAY NIGHT SPECIALº agency, Montréal
CONCEPT and DESIGN
PHOTOGRAPHIE COMMERCIALE
Florian Carbonara, Montréal
GiGi BARRAGi, Montréal
COMMERCIAL PHOTOGRAPHY
RÉDACTION
SATUR DAY NIGHT SPECIALº agency, Montréal
WRITING
ÉDITION et TRADUCTION
Jane Consulting, Paris
Laurianne Filion, El Transito
COPY EDITING and TRANSLATION
& É Q U I P E MARK-ANDRÉ M A R T E L
at
markandremartel.com/greenprint
GREENPRINT
MONTRÉAL
ÉQ
M’RÉAL
20 GUIDE 21
REQUEST YOUR BOOK
Receive your physical GREENPRINT 2022 Book, or GREENPRINT 2021 Book, from the limited run, while available.
