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SaPeIsMa SaPeIsMa is offline
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Default Quebec-style "BBQ" sauce (St Hugert or Chalet versions)


"Michel Boucher" > wrote in message
...
> jt august > wrote in
> :
>
>>> In Monteral, there are 2 chicken BBQ restaurants worth a detour
>>> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and
>>> the St Hubert BBQ chain.

>
> Swiss Chalet / Chalet suisse is not a Montréal restaurant. The first
> Swiss
> Chalet was located on the corner of Bloor and Bedford in Toronto and
> opened
> its doors in 1954. They have branches all over Eastern Canada but they
> are
> a poor cousin to St-Hubert in terms of market penetration.
>


But I'm not talking about the Swiss Chalet Chain.
I'm talking about a restaurant called Chalet BBQ which has nothing to do
with Swiss Chalet.
http://www.chaletbbq.com/


> Les rotisseries St-Hubert grew out of a single restaurant in Montréal
> which
> was located, no surprise there, on rue St-Hubert and which opened its
> doors
> on 1951-09-25. When we drove in to Montréal we would hear their goofy
> radio ad which promoted their home delivery and went thus:
>
> Drindrindrin Que désirez-vous?
> Poutpoutpout St-Hubert Barbecue
>
> (Don't try translating this without an adult present)
>


It's
Ring, Ring Ring, What do you desire
Cluck, Cluck, Cluck, St Hubert BBQ
It works in French because the Onomatopeia are part of the French vocabulary
of Quebec.
Although it's quite possible that those ads created the onomatopeia 50
odd years ago..
:-))

> Ah, the advantage of having lived through interesting times ;-)
>
> It is principally a Québec firm (with branches in Ontario and New
> Brunswick
> where francophones live). It is now directed by the Groupe St-Hubert that
> also oversees the production of their line of food products which are sold
> in grocery stores. St-Hubert is a success story in the chain restaurant
> world.
>
> St-Hubert sauce is available in cans in most Québec grocery stores.
>


Trouble is that I'm more than 1200 miles (as the crow flies) from Quebec
My supply of powdered sauce is running out, and I would like to see if
someone has come up with a recipe for it.
(Reverse engineering a recipe is not one of my skills.)