Fun side of Quebec cuisine in DNA

March 8, 2012
By Lesley Chesterman

In the late ’80s, the majority of the top chefs in Montreal were from elsewhere. And by elsewhere, I mean France. Yes, the great French chefs of Montreal ruled over the dining rooms of The Ritz-Carlton, The Four Seasons and Le Grand Hotel, as well as restaurants like Les Halles, Les Mignardises and La Marée. These men wore tall white hats and pristine white chef’s jackets, and served menus that didn’t deviate much from the nouvelle-cuisine cannon.

Then came a restaurant that transformed the oh-so-French scene…

THE UNIVERSITY OF GUELPH INNOVATION AWARD

December 18, 2010
Food News

Claiming Gold is Restaurant DNA of Montreal. Chef Derek Damman harvested their own rich region as well as Canada for ingredients to create dishes such as..

De Londres à Montréal

2010-11-19
À la di Stasio

On passe également au DNA, un restaurant branché du Vieux-Montréal qui offre une cuisine étudiée, gracieuseté de Derek Dammann, fortement influencé par le chef étoilé Fergus Henderson du restaurant St. John à Londres…

Rabbit hops into the spotlight

January 12, 2011
By Lesley Chesterman, The Gazette

DNA chef Derek Dammann loves rabbit so much that he recently served fried rabbit ears with a carrot mayonnaise as an amuse-bouche. “We simmered them for an hour and a half,” he said..