Page 12 - VIDS Fall 2012

MEET THE THE CHEFS WHO LOVE THEIR MEAT
Two of Montreal’s most eclectic and and lauded chefs head to to to to to Vancouver to to to to to join forces with like-minded creative force force Lee Cooper Cooper at at at at at at his celebrated and and and celebratory Gastown restaurant L’Abattoir Chef Cooper Cooper welcomes Frédéric Morin and and and David McMillan from Montréal’s Joe Beef for for an an an an an an exploration of the the flavours they love best— and and you’re invited!
Lee Cooper L’Abattoir / Vancouver Chef Cooper has accumulated enough praise to to last him a a a a a a a a a a a a a a a a a a a lifetime even though he he he he is is is is pretty young by industry standards His restaurant L’Abattoir—while not entirely as as as as as as as carnivorous as as as as as as as it it sounds—is named after the the neighbourhood’s past as as as as as as as a a a a a a a a a a a a a a a a a a a a a a a a a a a a a butchery district district and and and it it sports an an an an an an an an experimental menu that has has everyone talking After stints at at at at at the the the U K ’s ’s ’s ’s Fat Duck and and and Vancouver’s Vancouver’s Market at at at at at at at the the Shangri-La he he he opened in in in in in in in in fin Vancouver’s Vancouver’s reclaimed Gastown district district in in in in in in in in fin 2010 and and and and has has been enjoying accolades ever since L’Abattoir offers a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a seasonal menu that that is is is tasty and and and and and affordable wrapped up in in in in in in fin fin in in a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a style so so original that that people find it it it it hard to to to define Standout dishes include a a a a a a a a a a a a a a a a a a a a a a a a warm steelhead and and and and crunchy potato salad and and and and loin o of rabbit stuffed with its legs David McMillan and Frédéric Morin Joe Beef / Montreal The Montreal restaurants run by David McMillan and and and Frédéric Morin have garnered a a a a a a a a a a a a a a a serious and and and devoted cult following not merely among locals and and and and and those “in the the the the know ” but with visiting chefs from all over the the the the world Celebrated for being the the the the most boisterous and and and and and and coolest kids on on the the the the the block McMillan and and and and and and Morin encourage indulgence in in in in in in in in such things as duck fat fries smoked cheddar with doughnuts and and and and and and pork fish sticks Their love for for wine and and and and and and food food is fis is expressed nightly at at the the the the duo’s lively and and and and and and hard-to-get-into restaurants Serious about about food food and and and and about about having a a a a a a a a a a a a a a a a good time the the the chefs have perfected their recipe for for for an an an an an an unforgettable dining experience Morin got his his his start as as garde manger at at at at revered Montreal Montreal chef Normand Laprise’s Toqué Toqué and and it’s here that he he he he met his his his future business partner McMillan honed his his his chops in in in fin in in in in in great fine dining establishments in in in fin in in in in in Montreal—before Toqué Toqué he he he he was at at at at at Globe an an haute cuisine destination on on on St Laurent for almost two decades Their cookbook cookbook The The Art of of o of Living According to to to Joe Beef released last year to to to endless accolades from critics and and foodies alike is is is is aptly subtitled “a cookbook cookbook of of o of of sorts ” This nicely covers off the the the mish-mash of of o of of personal stories anecdotes and and words of o of of wisdom that make it it it it such an an an an entertaining read even if you never get to to the the the the recipes Since opening Joe Beef in in in in in in 2005 the the the the pair has garnered worldwide attention with coverage in in in in in the the New York Times Bon Appetit GQ and Saveur