Photographs by Alexi Hobbs
- Tuna belly cooked in extra virgin olive oil, seasoned with lemon, white pepper, herbs and anise
- The salad: Romaine and baby gem lettuces, roasted red peppers and sweet, mild Taggiasca olives. And yes, those are green beans.
- Quail eggs are barely cooked to keep the yolk runny
MEET THE CHEF | RICCARDO BERTOLINO A veteran of Daniel Boulud’s growing culinary empire, chef Riccardo Bertolino has worked for the three-star Michelin chef in New York and Singapore before he was hand-picked to run Maison Boulud at Montreal’s Ritz Carlton Hotel. Bertolino is Italian by heritage but cooks classic French cuisine like he was born to it. For our Lunchbox Challenge, he couldn’t have moved farther away from the mayonnaisey tinned tuna of our youth, combining Italian techniques and ingredients with the soul of a very French tuna Niçoise.
Maison Boulud, 1228 Sherbrooke St. W., | (514) 842-4224