Laurent, what a wonderful initiative in showcasing the amazing talent we have here in Quebec. I will definitely be stopping by Stellina! You are a wonderful ambassador to our wonderful province!
i'm italian and this made me extremely happy, nothing but authenticity and love for that food and culture, i'm all the way across the ocean but i wanna go there so much
Pour y avoir été plusieurs fois je vous confirme que vous devez aller faire un tour!! Continue ton beau travail Laurent j'adore la qualité de la production et de nous faire découvrir des nouvelles endroits! 👨🍳
More out of the fantastic food being cooked at Stellina this is my first time that I hear someone using stracchino cheese in North America, Canada in this case. It's a cheese I love and very traditional in Northern Italy. Bravissimo chef. Oh and agnolotti del plin with mascarpone ? American fantasy food.
This meal looks absolutely scrumptious! Yumm.. How much would it cost to have the EXACT same meal you had? I want to get that same experience and want to plan accordingly. Merci 👌
It's hard to say because we didn't kept track of every meal that got sent to us, but i encorage you to see the menu on the Stellina restaurant to see the prices !
You should remove your hat in a restaurant But thank you for letting me discover this place. I will definetly try it. I always go to cornelli in little italy which is a great place also. Cheers
Looks like a very nice place, great atmosphere, and a "real chef", only thing is the guy eating with his hat on. Any decent restaurant owner would not allow a patreron to eat with a hat in his restaurant.
Been to Italy and born there, this is nothing like home. It’s far from simple. I been very expensive and porchetta is disgusting so if this chef made that place, not sure
Tu peux bien mettre du beurre de bufala et du parmigiano de vaches rouges, à la fin tu ne peux pas charger 40$ pour des tagliolini burro e parmigiano! Un plat que tous les italiens font à la maison et qui est facile à faire. La marge de profit doit être énorme. Au volume de ces resto, les pâtes fraîches sont toutes faites avec des machines, donc laisse tomber l’argument des pâtes pétries comme nonna les faisait…
@@LaurentDagenais C’est évident. Je questionne plutôt les prix exorbitants que les restaurants chargent pour des pâtes qui sont faciles à exécuter et qui requièrent des ingrédients qui se trouvent assez facilement. Il y a une couple d’années, une bonne pizza Margherita (pizza de base) se trouvait de 12$ à 14$. Même chose pour des pâtes sauce tomate et basilique. Aujourd’hui, ces plats simples ont presque doublé. Les plupart des restaurants ne pourront rester longtemps ouverts, comme le souhaite le chef Agnello, avec ces menus hors-prix.
Meilleur que Moccione, Moccione Pizza, Elena, Gia, Nora Gray, Knuckles, La Spada, Un po di Piu, Bottega, Le Serpent, Impasto, Etna Pastificio, Rita, BarBara, Mano Cornuto ou encore Graziella (et j’en passe)? Je crois même pas que le consensus foodie de la ville le place dans le top 10, est-il sous coté à ce point? La critique de La Presse plutôt mitigée de 2023 ne faisait pas trop rêver non plus…
Soit c'est sous coté, soit c'est juste une autre job "d'influenceur" qui place un produit ou un commerce. Melheureusement, maintenant, pas moyen de savoir, sauf aller goûter et te faire une opinion toi-même.
men dont shave anymore. out of the 4 men in this video the only clean shaven is the waiter. he is so handsome. and these baseball caps have to go. Havent we seen enough of them over the years.
Plenty of butter in northern Italian cuisine. World renowned pasture fed cows that provide the gold standard of milk that makes Reggiano & Padano cheeses(1st for grating, and 2nd for eating) & top shelf butter. So yeah, we’re blessed with both worlds: best butter and premium olive oils!
Très étrange, Montréal est une ville francophone et c'est en anglais, je ne suis pas sûre de comprendre l'intention, mais encore une fois ça fait reculer les intentions de la province. Dommage.
Nice video editing and content. The food looks amazing and the restaurant staff is very professional. You need to up your game however. Look like you stumbled out of bed, wearing your pyjamas and a goofy hat. Keep swearing please, it only shows your lack of vocabulary. Truth hurts.
Host does a great job of showcasing how HE feels because HE is the one eating the food.. so we get HIS impressions, which makes sense right? Make your own channel, do the work, pay the meals, get the post production going.. and then complain about your own shitty work once you're done, yeah?! :) cheers buddy
Laurent, what a wonderful initiative in showcasing the amazing talent we have here in Quebec. I will definitely be stopping by Stellina! You are a wonderful ambassador to our wonderful province!
Wow thank you so much for that!
@LaurentDagenais c'est bien mérité ! It's all about the passion!
i'm italian and this made me extremely happy, nothing but authenticity and love for that food and culture, i'm all the way across the ocean but i wanna go there so much
Wow thank you for that, we tried to showcase their authenticity and their passion for cuisine as best as we could !
@@LaurentDagenais it was perfect!!
Pour y avoir été plusieurs fois je vous confirme que vous devez aller faire un tour!! Continue ton beau travail Laurent j'adore la qualité de la production et de nous faire découvrir des nouvelles endroits! 👨🍳
Merci infiniment!
Wow went there tonight with my daughter, This was a out of this world food will be there again soon 👏👏👍🧑🍳🥰
Im glad to ear that !
Beautiful place, amazing food and great work by Laurent to showcase this gem to world! Bon travaille like always chef ;) keep them coming!!!!
Thank you! Will do!
My next visit to Montreal I will definitely go. Thanks for a great video.
Thanks for your support. Get back to me when you go !
Legit best meal of my life there. Absolutely amazing staff, incredible food. The Best.
Couldn't agree more!
What a beautiful video will be visiting the resto soon
Thank you so much !!
Beautiful. I lived in Montreal for 5 years. It does fabulous food fabulously. Always love going back. Well done.
Glad you enjoyed it
FANTASTICO!!! I am very hungry just watching this. I am going to Montreal just for Stellina.
Please do !
Being italian and living in Montreal, will definitely try Stellina. Yummy, getting hungry 🇮🇹
Please do, get back to me with you review !
More out of the fantastic food being cooked at Stellina this is my first time that I hear someone using stracchino cheese in North America, Canada in this case. It's a cheese I love and very traditional in Northern Italy. Bravissimo chef. Oh and agnolotti del plin with mascarpone ? American fantasy food.
Glad you enjoyed it
This meal looks absolutely scrumptious! Yumm..
How much would it cost to have the EXACT same meal you had? I want to get that same experience and want to plan accordingly. Merci 👌
It's hard to say because we didn't kept track of every meal that got sent to us, but i encorage you to see the menu on the Stellina restaurant to see the prices !
Hey Laurent, first time came across your video. Absolutely loved it. Can't wait to see more and montreal kicks a s s!!
More to come!
You should remove your hat in a restaurant But thank you for letting me discover this place. I will definetly try it. I always go to cornelli in little italy which is a great place also. Cheers
Thanks for your feedback !
esti de great video! Thanks for repping Montreal boss! alllezzzzzzzzzz~~~~~~
Always!
Looks like a very nice place, great atmosphere, and a "real chef", only thing is the guy eating with his hat on. Any decent restaurant owner would not allow a patreron to eat with a hat in his restaurant.
Don’t understand the quotation marks but it is in fact an excellent restaurant! Thanks for watching!
The best of the best 👌🏼
You know it !
I'm glad I'm not the only one who trips over mushrooms 😂😂
You're definitely not the only one !
Let’s gooooooo johnathan💪💪💪
The Best !
Looks very good. You do however have eggs in Quebec that are every bit as good, and better, than Canestoga from Ontario.
That's true!
My next restaurant, when I'm in Montreal.
Please do !
What is the price please ?it looks yummy ,first time here .
I invite you to take a look at the restaurant menu online, you’ll see exactly the price of everything 🙌🏼
That wine in glass should have been highlighted.
Looked like (Langhe) Barolo or Barbaresco.
Italian food(and Italy as a whole) can’t be beat.
Next time we will for sure focus on the wine !
Wow I will definitely go there WOW
You should !!
❤️❤️love it❤️❤️will try when I can ❤️🐉❤️🐉
🙌🏼
thank u, I just made a reservation
Get back to me with your review !
This looks so delicious ! Would love to hear your rating on Joe Beef's restaurant
Great suggestion!
He is right. It’s the Lamborghini. 7:21 🤤🤤🤤🤤🤤
IT IS !!
Just made my reso!!!
Get back to me with your review, i'm sure you'll love it !
Take your hat off at the table
🫡
Can you give us details on the wine and grappa pairings pls
Next time I will for sure do that! Thanks for the comment !
gotta go and make sure if its better than antoniettas. looks good though.
See it for yourself and give me your own review !
How the heck would one person eat all of this is my question lol. Unless it's meant to be family style? Amazing video as always!
It helps when your producer behind the camera is an absolute pig 😂
@@LaurentDagenais😂😂😂
Been to Italy and born there, this is nothing like home. It’s far from simple. I been very expensive and porchetta is disgusting so if this chef made that place, not sure
Thanks for watching!
"disgusting"??
Loved it that’s my friends brother the cook agnelo
He’s the man !
vacche rosse is from red cows its not aged longer than other parms.
Depends on wich cheese you buy some of the vacche rosse parmigiano can be aged for 40 month instead of the typical 20 to 24 !
Who is the tamarro with a hat like a sfigato in the restaurant?
mmmmh that would be me !
Tu peux bien mettre du beurre de bufala et du parmigiano de vaches rouges, à la fin tu ne peux pas charger 40$ pour des tagliolini burro e parmigiano! Un plat que tous les italiens font à la maison et qui est facile à faire. La marge de profit doit être énorme. Au volume de ces resto, les pâtes fraîches sont toutes faites avec des machines, donc laisse tomber l’argument des pâtes pétries comme nonna les faisait…
C’est toujours moins cher de se le faire à la maison.
@@LaurentDagenais C’est évident. Je questionne plutôt les prix exorbitants que les restaurants chargent pour des pâtes qui sont faciles à exécuter et qui requièrent des ingrédients qui se trouvent assez facilement. Il y a une couple d’années, une bonne pizza Margherita (pizza de base) se trouvait de 12$ à 14$. Même chose pour des pâtes sauce tomate et basilique. Aujourd’hui, ces plats simples ont presque doublé. Les plupart des restaurants ne pourront rester longtemps ouverts, comme le souhaite le chef Agnello, avec ces menus hors-prix.
Yes, remove your cap when you eat, close your shirt , stop playing with your forks and fermez votre bouche en mangeant…
I feel like im getting yelled at by my parents 😅 have a nice day !
@@LaurentDagenais Well if you act like a not educated kid, you get yelled to 😊
Meilleur que Moccione, Moccione Pizza, Elena, Gia, Nora Gray, Knuckles, La Spada, Un po di Piu, Bottega, Le Serpent, Impasto, Etna Pastificio, Rita, BarBara, Mano Cornuto ou encore Graziella (et j’en passe)?
Je crois même pas que le consensus foodie de la ville le place dans le top 10, est-il sous coté à ce point? La critique de La Presse plutôt mitigée de 2023 ne faisait pas trop rêver non plus…
It is in my opinion as I stated in the beginning of the video, but definitely underrated as I can see !
Soit c'est sous coté, soit c'est juste une autre job "d'influenceur" qui place un produit ou un commerce. Melheureusement, maintenant, pas moyen de savoir, sauf aller goûter et te faire une opinion toi-même.
Primo y Secondo and Lucca are missing, the closest to traditional italian food in this city.
Really enjoyed the content, but Tony Soprano would make you remove your hat in a fancy Italian restaurant , you can do better Laurent !!!
Don’t be surprised if I have my hat in the next food review since it was shot a while ago, but i’ll try to remember next time !
TAKE OFF HAT PLZ
Thanks for watching
men dont shave anymore. out of the 4 men in this video the only clean shaven is the waiter. he is so handsome. and these baseball caps have to go. Havent we seen enough of them over the years.
The waiter is in fact very handsome 🙏🏼
@@LaurentDagenaisbrilliant response
Take off your cap when you eat
🫡
why?
j'ai hate d'y allez
Je te comprend!
Wants to make authentic Italian restaurant yet starts off first course with French influenced butter.
There is different influences in Italy as chef Jonathan told us in the interview. It depends on where you are in the country.
You think Italians never eat butter? Come on now.. loll
@@baldbearded9601never with focaccia
Plenty of butter in northern Italian cuisine. World renowned pasture fed cows that provide the gold standard of milk that makes Reggiano & Padano cheeses(1st for grating, and 2nd for eating) & top shelf butter. So yeah, we’re blessed with both worlds: best butter and premium olive oils!
@@robertpinazza4043 we know there’s great butter in northern Italy. They just never eat it with focaccia.
Très étrange, Montréal est une ville francophone et c'est en anglais, je ne suis pas sûre de comprendre l'intention, mais encore une fois ça fait reculer les intentions de la province. Dommage.
Le 3/4 de mes auditeurs sont anglophones,donc c’est normal que ce soit en anglais.
Nice video editing and content. The food looks amazing and the restaurant staff is very professional.
You need to up your game however. Look like you stumbled out of bed, wearing your pyjamas and a goofy hat. Keep swearing please, it only shows your lack of vocabulary.
Truth hurts.
I'm glad you enjoyed the video !
no like or sub, because the 'host' is way over the top. quit selling yourself and focus on what you're promoting.
Soooo… wich one was your favorite course ?
Host does a great job of showcasing how HE feels because HE is the one eating the food.. so we get HIS impressions, which makes sense right? Make your own channel, do the work, pay the meals, get the post production going.. and then complain about your own shitty work once you're done, yeah?! :) cheers buddy