Louis-Francois Marcotte

He did not like frozen fish sticks as a child.

“I did not like them at all,” says Marcotte. “And one day, I went fishing with my dad. That night, we cooked our catch and it was delicious. Something clicked then and there.”

What clicked into motion was the meteoric rise of a star chef. And a life-long love of the outdoors. Soon after he started cooking school and began catering private dinners, he opened his first restaurant, Simpléchic. Success mushroomed from there, and his second restaurant, Le Local, ranked second on the prestigious enRoute magazine’s list of best new Canadian restaurants in 2008.

Though his life may be complex – he has a cookbook in print, Simple et chic, and four more on the way – his cooking isn’t. And for Louis-François, simple means creative.

“I’m a big cheese fan. A lot of people stick to classics like Cheddar and Mozzarella, but with cheese you don’t have to go crazy figuring out a combination that works well. Cooking with cheese at home on a daily basis is easier than people think.”

“Part of my job as a chef is to present cheese well and explain its characteristics and flavours. We don’t simply set the cheese on a plate and lay some grapes beside it. We pair it with onion compote or interesting mustard. It’s like an accompaniment: it heightens the flavours of the cheese.”

When asked if he had a favourite cheese dish, the chef speaks fondly of a veal hamburger with Brie. Then something rushes back into memory.

“Ah, c’est une recette démente!,” Marcotte exclaims gleefully. Translation: one totally over-the-top dish.

“For a fishing camp supper. I sautéed chanterelle mushrooms, layered them on a fresh baguette with a nice Riopelle de l’Isle cheese (but Cheddar would do nicely), ran it under the broiler and served topped with a lightly poached egg.” Over the top with cheese flavour, one hungrily imagines.

In fact, cheese is a mainstay in the chef’s outdoor life. “Cheese is great outdoors because it is delicious at room temperature. Nuts, fresh bread and a great cheese and you’re good to go.”

A Louis-François Marcotte must-do dish that’s good indoors or out: “Canadian Feta, strawberries, cherry tomatoes and balsamic vinegar. Simple as that.”

Yummy, simple and chic.

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