Nestled on the edge of Little Italy, Marché Jean-Talon is one of the oldest public open-air markets in Montréal. Inaugurated in May 1933, it was first called Marché du Nord, but in 1983 its name was changed in honour of Jean Talon, the first intendant of New France. A true cornucopia of the freshest produce Quebec has to offer, including including strawberries from Iles-des-Orleans, the market stands out with its many local fruit, vegetable and flower vendors, its diversity of small shopkeepers from butchers, bakers and fishmongers to the many restauranteurs across the city who buy their produce from Jean-Talon. The market also features a tasty array of specialty shops that feature spices, oils, cheeses, meats, pastries and exquisite local products unique to Québec. Arriving one afternoon with our dear friends Diane and Richard, we explored the market in quest of stinky cheeses, fresh baguette and the ever popular Librairie Gourmande, which has one of the largest selections of cooking and gastronomy books in Canada.
Jean-Talon Market with its many fruit and vegetable vendors
Aqua Mare Poissonnerie at Jean-Talon Market
the oldest cheese retailer in Quebec, and features over 700 varieties of cheese
Rich and creamy French Époisses de Bourgogne from La Fromagerie Hamel,
the premier cheese shop at Jean-Talon
Grey Owl goats cheese from Notre-Dame-du-Lac in Québec
Jean-Talon offers a bountiful array of flower stalls
one of the largest selections of cookery and gastronomy books in Canada
Beery French Onion Soup
Serves 4
Recipe courtesy of chef Nicole Anne Gagnon
2 tsp butter
4 tsp vegetable oil
3 cups onions, finely minced
Pinch of fresh thyme
1 bottle amber beer
2 cups reduced chicken stock*
Salt, to taste
4 slices of country-style bread
4 oz aged cheddar, sliced into 4
Black pepper
Melt the butter in a saucepan, then add the oil and the onions. Toss the onions to coat with the oil and butter and simmer them, covered, until soft. Remove cover and continue cooking until the onions start to caramelize. Stir in the thyme. Deglaze with beer and reduce the liquid by half. Add chicken stock, bring to a boil and cook about 20 min. Season to taste. Meanwhile, slightly toast the slices of bread. Cover each slice of bread with cheese, season with the pepper (to taste) and broil until the cheese is melted. Ladle soup into bowls and place the bread and cheese slices on top of the soup in each bowl.
*You can reduce your own chicken stock by simply boiling down 1 to 1.5 litres of unsalted chicken stock to 500 ml.
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