Chefs from across British Columbia will meet in Victoria on November 19, 2015 to compete in the Gold Medal Plates for the BC spot in the Canadian Culinary Championships held in Kelowna in February. We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s what’s new with Stephen Drolet of Camille’s in Victoria
Tell us a little bit about your restaurant and/or style of cooking.
Our food is fresh & seasonal products, prepared with a nod to classic techniques and a bent for the modern. A sparse, relaxed, easy elegance in the dining room focused on the guests comfort.
Where do you eat in your city?
At home, mostly.
What would be your ideal food day?
We would start the day by making eggs benedict, my son making the hollandaise, for breakfast, following that with an outdoor lunch of a selection of meats, cheeses and a fresh, warm baguette. For dinner, we would have a dish of home made pasta, and, to finish the day, I would enjoy a variety of small snacks and a bottle of wine in a romantic location of my wifes choosing.
What trend do you wish would die?
Jumping on bandwagons.
What trend/s do you wish would be next?
I would like to see the focus towards eliminating food waste and using everything continue to gain momentum, wether in restaurants, grocery stores or households.
What ingredient do you always have on hand?
White soy sauce, or Nama Shoyu (raw, unpasteurized soya sauce) and white balsamic vinegar.
What’s your go-to recipe when you’re eating at home?
Pate Chinois. The Quebecois version of Shepherds Pie. Seared ground meat, mushrooms, onions, topped with creamed corn & then mashed potatoes. Baked in the oven until a nice crisp topping develops.
With the holidays coming up, could you give us something easy to prepare that would impress? Recipe please.
Cretons. Sweat a diced onion in a little grapeseed oild until translucent. Add ground pork & cover with chicken stock by about a half inch and simmer. Add salt, pepper & mulling (or winter) type spices of your choice and stir. Allow to cook until thickened and tip into several non reactive dishes. Allow to cool and, when ready, spread on bread or toast with a mustard of your choice. Enjoy with an apple.
What do you want for food/food equipment gifts this year?
Paco Jet, Thermo Mix, Freeze Dryer. Come on, Santa! I*ve been good!!!
What cookbook would you suggest for a gift for your foodie friends this year?
I am really enjoying the premise behind the book Relea at the moment but Sean Brocks Heritage is also fun. Dan Barbers The Third Plate is an absolute fave!!
Any hints on what dish you will be preparing for Gold Medal Plates?
Smoked Scallops, Kiwi, Crab, Caviar.
What inspires you in your daily work?
The people I get to spend my days with. The cooks, the service staff, the guests. The farmers and suppliers. The writers and event organizers I get to meet, as well as the media people I get to connect with.
If you could only have one small kitchen appliance what would it be?
ummmmmm….slapchop?
What is the one dish you never tire of making?
Wild Mushroom Pappardelle. A mix of wild mushrooms, house smoked pasta, creme fraiche, Oyster fritters, truffled aioli. Subtle flavour changes, rich in umami and a touch of dijon mustard.
