BY TRIPVEEL EDITORIAL STAFF | January 2020
Tripveel sat down with Executive Chef Martin Parker of Restaurant Le Cellier in Gatineau, Québec.
Executive Chef Martin Parker of Restaurant Le Cellier in Gatineau, Québec
Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?
I was born and raised in Gatineau, Québec and have worked here my whole life. My inspiration came from my parents who are great cooks. My mother loves gardens and fresh vegetables and herbs (she provides the restaurant with fresh herbs and flowers all summer long) so everything was always homemade.
Restaurant Le Cellier in Gatineau, Québec
Tell our readers an interesting fact or two about yourself.
I read a lot of recipe books, almost like a novel and am very curious about this.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I love seafood and the Seafood Risotto at Le Cellier is a-must. It has been on the menu for six years and it is still going being ordered like crazy.
Restaurant Le Cellier in Gatineau, Québec
What are three ingredients that you simply couldn’t live without?
Butter, cream and garlic. I could go on, but those 3 are the best!
We love the art behind plating. What do you love about designing the perfect dish?
I love the perfect balance between taste, looks and texture. A well-made dish will always balance those three in my opinion.
Restaurant Le Cellier in Gatineau, Québec
Tell us about one of the most creative dishes you’ve created?
Probably the Foie Gras Bonbon. This is a piece of foie gras delicately wrapped in potato strings and fried until crispy on the outside and creamy on the inside.
Restaurant Le Cellier in Gatineau, Québec