By Waheeda Harris
Executive chef of the four restaurants (Les Quatres Canards, La Trattoria, Bistro at the Hôtel and Les Terrasses) of the Domaine Château-Bromont resort in Quebec’s Eastern Townships, Luc Boissy has spent his career devoted to La Belle Province and its distinct cuisine.
A graduate of the Institut de Tourisme et d’Hôtellierie du Québec, Boissy was chosen as the Montérégie chapter chef of the year by La Société des Chefs, Cuisiniers et Pâtissiers du Québec in 2008; the same year he won a silver medal at the World Culinary Olympics.
What specialty dishes or local items do you recommend to visitors of Bromont?
We try to buy at least 70% of all our produce from the region or the province of Québec. We have a duck farm, a new guinea fowl farm, farm-raised trout and lots of local vegetables and fruits. With our restaurant Les Quatres Canards, we specialize in local duck. We cold-smoke duck breasts, make torchon with the liver (poached foie gras) and confit (slow-cook) the legs with ginger. We offer a sous-vide new guinea fowl breast (slow-cooked in a water bath) with basil and olive oil.
What do you love to eat that is simple to make?
A good classic lasagna or perhaps adding a twist by switching the beef for lamb or duck confit.
Is there a food style or trend that you would be happy to see disappear?
I have been in the business for 30-odd years, I have seen lots of trends come and go, and food always come back to its roots. Let’s start by knowing the basics and then work on giving it a twist.
What culinary trend are you happy to see has become popular?
For diners to discover the tastes of the world, how to mix and match flavours, rediscovering lost cuts of meat long forgotten or working with seasonal produce.
What’s your ideal thing to do on a day off from the restaurant?
Getting on my motorcycle to cruise and at the same time finding new producers. I love meeting with them to help to promote their wonderful products.
Name three Canadian restaurants you would recommend and why
La Belle Auberge in Vancouver for the fine-dining experience and respect for gastronomy.
Restaurant Chez l’Épicier in Montréal for its reinvention of the fine dining experience and for making classic and innovative dishes with a twist.
La Salle à Manger in Montreal for their homemade charcuterie.