THE INTERNET — So you thought Montreal wasn’t really a money city, making us relatively immune from frivolous gimmicks like ice cream “museums”, overpriced, repackaged Nutella or a bottled water tasting bar? Not so: Plateau/Outremont chocolatiers Juliette & Chocolat (now expanded out to other locations) have created a brownie coated in 23-karat edible gold, ostensibly to celebrate its 15-year anniversary. It’s probably for people with much more money than sense, given the $100 price tag, those who care about the flavour and not the conspicuous consumption will be pleased to note that at least Juliette & Chocolat are doing the brownie part right, stuffing the baked good with 55 percent cocoa. Despite the significant quantity of edible gold, it kind of just looks like a shiny brick with some brown flecks. Don’t think about breaking into a store to steal it: it’s only available online.
LITTLE BURGUNDY — Coffee favourite September Surf Café has given its Notre-Dame W location a makeover or expansion of sorts — the café has sent its surfboard workshop off-site to St-Henri, replacing it with a full kitchen headed up by chef Kevin Tolton (ex-Club Chasse et Pêche, Garde-Manger). It’s billed as September Snack Box and will supply the café with fresh, slightly beachy meals, taking a few cues from Australian coffee culture where cafés often serve full breakfast and brunch meals — think a cured salmon bowl or avocado toast.
GRIFFINTOWN — Combination café and bookshop Chez L’Éditeur is branching out from its Villeray location — an Eater tipster spotted the coffee shop’s logo at 1372 Notre-Dame West. It’s not open yet, but is soliciting CVs, so it’s probably not far away.
PLATEAU — The 12th edition of the Festival Haïti en Folie takes place July 28 and 29 at Lafontaine Park from 11 a.m. to 11 p.m. both days (with a handful of events elsewhere on July 25 to 27) — and this year the festival is introducing a culinary fair, with ample griot, tassot, fritay, and more on offer from local restaurants and caterers including Casserole Kréole, Ti-Joe BBQ, Sous Le Palmier, and more; some chefs will also do demonstrations and workshops. The full program is online.