Cracked! in Montreal (Canada)

From his youth on the Kamouraska family farm, on the south shore of the St. Lawrence River, to the cosmopolitan Montreal, Quebec chef Normand Laprise has not lost his love of products and his peasant good sense! Since 1993, he has offered Toqué! a high season cuisine, respectful of its ingredients and its producers. A philosophy of benevolence that he puts into practice since his beginnings in cooking and that we are particularly delighted to make you discover for this first “Words of chief” dedicated to a foreign chef.

You are a member of Relais & Châteaux and Grandes Tables du Monde. How is it important for you to be part of this type of institution? Normand Laprise:These associations have always had very demanding standards. In America, there are many culinary guides. Some will give you 3 stars, others 4 or 7 … Everyone decides a little! In Montreal, many “casual” restaurants offer extraordinary quality cuisine but where there is less investment in decor and service. I found that with Toqué! our proposal was different, but it was difficult for us to have a comparative, to gauge. Also, when we integrated our first international network, it was to be able to compare ourselves, to have

Nicolas Bouillier : La qualité avant tout

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Christophe Ducros: A market cuisine for a starred chef

LEADER297OCTOBER 2019To printShare

Christophe Ducros – The House of Uzès * (30)

It is an atypical course that took Christophe Ducros to arrive at the starry table of La Maison d’Uzès, in the Gard. He proposes a card that is constantly renewed. And in this place out of time, an obviousness: prepare tailor-made dishes, from regional products and always in season.

The kitchen is part of the DNA of the family of Christophe Ducros: a grandmother who ran a restaurant, an uncle cook, another, chief of rank at Pic and a waitress mother. Nevertheless, the young man who was was destined to studies of economy. After a few odd jobs, he decides to spend a CAP Cuisine in one year, at La Toupine (Brive-la-Gaillarde). “I came back to what my family had instilled in me, like eating well,” he recalls. He is 22 years old and it’s the revelation, thanks to a mentor, the chef Olivier Maurin. “He taught me the basics and the love of the trade, then sent me to a friend of his in Courchevel and I came back to him to perfect my technique. “ An atypical entry into the world of gastronomy that led him to appreciate, in his recruitments, those who, like him,