Today on Unwined with Mandi, we’re discovering BOUS, a Montreal restaurant where childhood memories help shape a refined expression of Persian cuisine.

I’ll be speaking with co-founders Hamed Masoumi and Saba Heravi, starting with their childhoods in Iran, their journeys to Montreal and the flavours that have stayed with them along the way. Those familiar dishes now have a home at BOUS, where the food they grew up eating is presented with care and elegance, while keeping its connection to family and tradition.

We’ll talk about what it means to recreate a taste of home—and share it with a city that loves to eat. Then, sommelier Hadrien Lottiaux joins us to explore the wines and how to pair them with the fragrant herbs, spices and rich flavours of Persian cooking.

To make a reservation:

https://bous.ca/

Today on Unwined with Mandi, we&rsquo;re discovering BOUS, a Montreal restaurant where childhood memories help shape a refined expression of Persian cuisine.
I&rsquo;ll be speaking with co-founders Hamed Masoumi and Saba Heravi, starting with their childhoods in Iran, their journeys to Montreal and the flavours that have stayed with them along the way. Those familiar dishes now have a home at BOUS, where the food they grew up eating is presented with care and elegance, while keeping its connection to family and tradition.
We&rsquo;ll talk about what it means to recreate a taste of home&mdash;and share it with a city that loves to eat. Then, sommelier Hadrien Lottiaux joins us to explore the wines and how to pair them with the fragrant herbs, spices and rich flavours of Persian cooking.
To make a reservation:
<a href="https://bous.ca/" data-auth="NotApplicable" data-linkindex="0">https://bous.ca/</a>

Mandi Robertson talks to all the shakers and movers in the beverage and food industry in addition to sharing some of her favourite selections to excite your tastebuds.

Mandi Robertson talks to all the shakers and movers in the beverage and food industry in addition to sharing some of her favourite selections to excite your tastebuds.