People often ask me to identify my cooking specialty.

The answer is easy: my cooking reflects the seasons. Inspiration comes with the produce available in my region and I’m inspired by the surrounding forest.

In my career as a cook, I’ve been fortunate to work with chefs who have taught me to follow the seasons and to be on the lookout for what nature provides.

Now, as an independent working chef, I have free rein on what I want to provide to those who choose my services as an in-home chef, or simply to friends who visit. There is so much to explore in Quebec gastronomy, working with the artisans and producers of Quebec. Their passion makes me want to continue working in the kitchen, and to keep highlighting this wealth of potential.

With a spring solstice that gently gives way to summer, May in our beautiful Laurentians is highly motivating. The snow in the forest is gone – or almost gone – and some plants and flowers are starting to appear. The forest smells different after the snow melts. For me, it is definitely my perfect time and place to relax.

Back in the kitchen, I get busy creating summer menus. I travel by car from village to village to stock up with meat, fruit or vegetables of impeccable quality. For fish and shellfish, we are just so lucky to have Véronique and Renaud of the Ô Capitaine fishmonger located on the main street of Saint-Jovite.

Right now, I enjoy cooking a tataki of partially-cooked trout which I finish using a kitchen blowtorch. The trout swims in an acidulated tomato broth with sea buckthorn berry, and is scented with poivre clavalier, or prickly ash.

Such a lovely way to start the cocktail hour with a real hit of freshness.

Photo credit : Chef Marc-Antoine B. Lessard