1. What has been your path?
I have a diploma in arts and literature and in graphic arts. I worked in parallel at restaurants, notably at Le Soba and Le Quarante 7, at Quebec City’s Musée de la civilisation, where I met Isabelle. I was then hired as Executive Chef at RICARDO, all the while overseeing the opening of our Café RICARDO restaurants.
2. What is your cooking specialty?
Everything related to local and seasonal produce. I also love to figure out what to do with leftover fridge ingredients, pushing me to become more creative!
3. Where does your passion for cooking come from?
It was a series of circumstances. When I was younger, I was working as a dishwasher at a restaurant when one day, I was asked to prepare beef’s tongue. That was the catalyst that put me on the path towards cooking. And I haven’t stopped since!
4. What’s the recipe you’re most proud of?
Our Nordic Shrimp Rolls with fresh samphire. It keeps reappearing on the restaurant menu seasonally and it’s impossible to get rid of it!
seafood
Nordic Shrimp Rolls
5. Which recipe had been tested the most prior to being published?
Our first salad when we opened our St. Lambert restaurant. We had the idea to make a carrot cake-inspired salad. It took a lot of time to strike that perfect balance between sweet and savoury. But it was worth it!
6. What is your favourite type of cuisine?
Asian cuisine, due to the complexity of its flavours and its simplicity to execute. I’ve travelled in that region and I’m always impressed by the richness of its dishes.
To meet the other members of our Test Kitchen, be sure to read our below article: