COVER 2019
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PUBLISHERSpring
PUBLISHER Janet P. Boileau
SENIOR EDITORIAL CONSULTANT
Christopher P. Hill
CREATIVE DIRECTOR Charlotte Kahn
SENIOR EDITORS
Anita Stewart, Anne DesBrisay
CONTRIBUTING EDITORS
Elizabeth Andoh, Stephanie Arsenault,
Andrea Ratuski, Pam Collacott,
Nathan Fong, Elyse Glickman, Anne
Mendelson, Michele Peterson
TRAVEL EDITORS Susie Ellison,
Todd Lawrence
EUROPEAN EDITOR Susan Hallett
FOOD EDITOR Shari Scheske
CONTRIBUTING PHOTOGRAPHER
Michel Chicoine
WEB DIRECTOR Michael Hyde
WEB EDITOR & SOCIAL MEDIA MANAGER
Emily Kennedy
COMMUNICATIONS COORDINATOR
Melissa Weiner
ADVERTISING SALES
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PRINTER The Lowe-Martin Group,
Ottawa
CONTACT US
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Printed in Canada. Canada Post Publications Mail
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International is published quarterly by Taste and
Travel Publishing International Inc. All rights reserved.
Opinions expressed do not necessarily represent those
of the publishers. No part of this publication may be
used without written permission from the publisher.
1 / .%,0%+*ƫ. 0!ƫ%/ƫĸāĀĀƫ **1 ((5ċSPRING IS A lovely time to be in Ottawa, as we welcome warm weather and
sunshine, flower baskets and fiddleheads in the Byward Market, and restaurant
patios opening for business. There’s another reason to be particularly proud of our
town this season. Chef Yannick LaSalle of Les Fougères restaurant in Chelsea, QC,
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Kelowna, brought home the Gold Medal.
Residents of the capital city only need to cross the Ottawa river in order to enjoy
the fabulous food coming out of our neighbouring province, including the Eastern
Townships duck and Quebec-grown saffron that featured in LaSalle’s winning dish.
And although we had no inkling of LaSalle’s win when planning our cover story
for this issue, you can read a whole lot more about Quebec’s culinary treasures by
following Susie Ellison’s road trip on the southern side of the St Lawrence river.
We’re also proud to acknowledge another Ottawa chef’s achievement in this
issue — publication of the book Atelier by Marc Lepine. Lepine won gold at the
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the competition to top the podium twice. Lepine is an inspiring chef and a master
culinary technician who is rightfully ranked among the world’s foremost practitioners
of modernist cuisine. In our Bookshelf section, author, restaurant critic and culinary
judge Anne DesBrisay reveals what it was like to work with Lepine on the production
of Atelier and the lessons she learned along the way.
Happy reading — and may the sun be shining
wherever you are!4 TAST E&^ TRAVEL INTERNATIONAL^ APRIL–JUNE 2019
LETTERLETTER
Enjoy
it!