soupnancy

June 6, 2007

Finders Eaters  A write up in the Globe and Mail about Francois, me and what we do at the table champêtre..

http://www.theglobeandmail.com/servlet/story/RTGAM.20070606.wxlforager06/BNStory/lifeFoodWine/home

All in all, I think it's a great piece, and I am grateful for the exposure, of course.  I especially like the title.  Although François has been in the media extensively himself, it has been mainly in Quebec, and very little in the English media.  I do, however, have a few minor corrections to make..  Even if these are details that probably only matter to me, just for the sake of accuracy, I feel the need to qualify a few points..  

-I was 'executive sous-chef' or 'chef de cuisine' at L'Eau à la bouche, not executif chef; that title is Anne Desjardin's, the renowned chef owner, and a pioneer in Quebec cuisine. 

-I was indeed short-listed for the GG job, but although I have not heard anything since the last round of tests which was monthes ago now, I think I can safely assume I did not get the job, which I never expected anyhow.  I did not really want Rideau Hall mentioned, but I understand that with a national audience, it is a catchy, meaningful tidbitit that would be tempting to slip in for a journalist.  However, who I am as a chef is more properly represented by what I do at the table champêtre, my blog and my time at L'Eau à la Bouche. 

-The wild grapes in the 'balsamic type' sauce I make come from the Lanaudière nearby, while the wild berries in the vinaigrette come from Ungava Bay up north.  

-The restaurant belongs to François', I am just hired help.  But like any good chef and girlfriend, I boss him around a lot, which he puts up with in exchange for taking care of the kitchen so that he can spend as much time as possible in the woods.

-One last thing: François and I met 7 years ago while I was at l'Eau; we started dating 4 years ago, and only started working together on a regular basis 2 years ago..