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Wednesday July 22nd, 2015

Club Grosbitte is bringing a taste of Stockholm to Montreal with it’s new menu of mouldy delicacies that some people find disgusting, but other’s find positively scrumptious. “I got the idea after visiting Stockholm last year,” says club owner Lucius Renard. “I ate at this food truck that specialized in selling intentionally mouldy meals. I had a ripe, rank burger there and it was heavenly. The moment I sank my teeth into that slab of rotten meat, my heart skipped a beat and I knew I had to bring the mould experience to Montreal."

Foodies around the world are saying that mould is the next frontier of tasty treats. “2016 is going to be the year of mouldy food,” says professional trendspotter Henrietta Bobbitt. “We’re going going to start seeing a lot of bars and clubs offer mouldy snacks to their customers. Mould is hip, it’s young, it’s provocative, it’s dangerous, it challenges people, it’s taboo. It’s a marketer’s dream come true."

Lucius agree. “Mouldy burgers are so in right now,” says Lucius. “Business at Club Grosbitte has doubled since we implemented are mouldy menu. We’re not even a restaurant, our focus has always been on serving phat beats over tasty treats, but the response to our burgers has been so positive that we’ll start offering an entire range of mouldy eats."

“Mould is organic, it’s low cost, it’s healthy, and it has a low carbon footprint."

Club Grosbitte’s chef, Champ Ignonpoilu, believes that mouldy food deserves to be more popular. “Mould is organic, it’s low cost, it’s healthy, it has a low carbon footprint, and it’s delicious,” says Champ. “When you’re eating a mouldy burger, you’re not just making your stomach happy, you’re making the world happy. You know the mould was grown right here in Montreal, locally. We didn’t have to import it from China or anywhere else. All we had to do was leave the burger out in the sun for a couple of weeks, and voila, you’ve got a tasty delicious mouldy burger."

Club Grosbitte is open seven days a week from 8pm to 3am.
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