Tagged with: Swiss fondue
You know how some words just stick? Hambar is a restaurant opened by Philippe Poitras, a sommelier with an appreciation for the simple combination of cured ham and wine; he also chose a name for his restaurant that has stayed with us since we first passed it during our last visit to Montréal.
We wrapped scarves around our necks, pulled toques over our heads, slid our hands into mittens, and set out into a frozen Montreal night. After just five minutes of crunching through snowdrifts, we threw up our hands at the passing glow of a taxi, crawled inside, and asked incredulously, “Has Vancouver turned us into two huge cold-weather sissies??”