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Recipes
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Sponsored: Montreal is a famously wonderful eating town, and now the city's farmers, bakers, and restaurateurs are showcasing great local food producers who are using inventive new ways to grow year round.
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Where to eat
From an actually-cool food hall to a picturesque dairy farm, these are some of the spots to hit up in Canada’s most charming city.
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Recipes
Tea cakes, trifles, and tartines—oh my!
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Culture
From the jukebox to the placemats, all the details celebrate the city’s history.
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Recipes
The cool kids from Elena in Montreal know how to hunker down and cook.
Quick
Recipes
Lillet softens the punch of the other spirits in this entry-level martini. Play with the ratios and add a splash more of Lillet if you prefer.
5.0
(4.9)
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Recipes
Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.
3.0
(3)
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Culture
Get to know the city’s real monuments: the Black-owned restaurants that have shaped the dining scene.
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Culture
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Recipes
From cold roast chicken to light and airy yogurt cake, this French-inspired picnic menu will make you believe you're in the City of Light.
Articles
(42)
Where to eat
The wine bars, soup dumplings, and comfort meals you need to try in French Canada’s culinary capital.
Mehdi Brunet-Benkritly, as told to Mia Leimkuhler
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It's not all duck confit: The city's food obsessions span the globe, from Portugal to Vietnam
Vincent Vichit-Vadakan
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From beer fests to Poutine Week, here are the food festivals you need to hit in Montreal this fall.
Vincent Vichit-Vadakan
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From French classics and Jewish-deli staples to tattooed star chefs and craft-beer festivals, Quebec's biggest city has something for everyone who lives to eat
Bon Appétit
Where to eat
Maple in its many delightful forms is essential to Quebec City’s history. Here are the eight restaurants that best celebrate syrup’s story.
Pamela MacNaughtan
Brett Martin
Videos
(287)
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Join Bon Appétit as we spend a day on the line with chefs Jacob Serebnick and Julian Geldmacher, co-owners of Ceres Pizza, a standout pizzeria located in New York City's Lower East Side. Jacob and Julian first crossed paths while working together at a 3-Michelin-starred restaurant. They later followed their passion to launch Ceres Pizza, built from the ground up with no outside investors–just a shared dream to create exceptional, handcrafted pizza.
Director: Ian Stroud
Director of Photography: Carlos Araujo
Editor: Jared Hutchinson
Talent: Jacob Serebnick
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Camera Operator: Justin Newman
Assistant Camera: Mickey Staten
Sound Recordist: Rachel Suffian
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
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“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York slice.
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Produced by Bon Appétit with Destination Canada | From an actually-cool food hall in Québec City to the farm that produces award-winning cheese in Charlevoix to cassis heaven in Îsle d'Orléans—follow Bon Appétit's Associate Social Media Director Rachel Karten as she explores Canada's most charming city, gets a taste of the thriving culinary scene, and meets with the area's local producers who are making it all happen.
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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Ever wonder what it's like to work a shift at a famous doughnut shop in New York City? Step behind the counter and into the kitchen with DeVonn Francis as he's given a crash course on how to keep the dough rolling by head pastry chef Jessica Bone and Leslie Polizzotto, co-founder of The Doughnut Project in New York.
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Ever wonder what it's like to work a shift at a high-traffic pizzeria in New York City? Step behind the counter with Brad Leone as he's given a crash course in everything from mixing mountains of dough to prepping pies for the oven by Nino Coniglio, owner of Williamsburg Pizza.