Marie-Soleil Michon shines. She has just finished her season It is worth it, at Télé-Québec, and will be back for a tenth season. Two hundred issues since 2014, it’s nothing. It must be said that the sympathetic host, curious about life as on the small screen, has a sincere communicative enthusiasm. It also continues its collaboration with Véronique and the fantastic to red.
For food, Marie-Soleil is always looking for the right product in every sense of the word: good to taste, good for her health, good for the environment, good for the local economy and good for Quebec. . And these products, she shares them and makes them discover with joy.
In the morning, tea or coffee?
Two coffees and later in the morning a teapot with Earl Gray or jasmine green depending on the day and your wishes.
Croissant or oatmeal, fruit …?
I always start my lunch with a fruit I like variety. I love oatmeal! The traditional or steel-cut oats (steel-cut oats) too, but it takes longer to cook. Gluten-free croissants, I get them delivered from Baked2Go (denser crumbs).
Sliced bread or baguette?
Sliced bread! I really like the sourdough scoop from Inewa Bakery (less than 1% gluten). It is the one I adopt on a daily basis. Often with a good nut butter.
Cheese or dessert?
Cheese! But the ideal is a dessert that is not too sweet and has cheese in it: like Stefano Faita’s apple and ricotta cake, which quickly became a classic with us!
Meat or fish?
Fish. At home, I mainly cook trout, salmon, cod, pikeperch … In restaurants, I treat myself to seafood because I make it less often and I love it!
With the steak, the salad or the fries?
It takes me both! Also, I hate when restaurants force us to choose.
Vegetarian or meat?
More and more vegetarian. When my husband is gone, I realize that I almost exclusively eat green. I really like tofu, chickpeas … In the beginning of the pandemic: 6 months of vegan food, I’m glad I tried it and I kept some habits. But I missed eggs too much!
Caramel or chocolate?
Photo Adobe Stock
Caramel with fleur de sel
Caramel. Even better if it is with fleur de sel.
cake or cookie?
Homemade cookies. I have three or four favorite recipes: coconut, almond butter and chocolate chips, oatmeal, gingerbread …
Beer or wine?
White or red?
A good mineral white, very often dry rosé (not only in summer). If I drink red, it becomes easy: frappato or gamay.
Bubbles or cocktail for aperitif?
Bubbles. Less complicated, we open the bottle and it’s decided. The impatient in me is not particularly into mixology, except when I’m in a cocktail bar, I ask them to create me something to my liking. Fresh, refreshing, with a touch of bitterness.
Tell me about your favorite kitchen accessory, and why did you choose it?
Chef’s knife created especially for me by the cutlery Louis Parenteau. It is a magnificent, unique object that I place great emphasis on. It is VERY sharp!
Do you have a small ritual when preparing meals?
Ambient music, yes! Glass of wine from Thursday to Sunday.
Do you have a favorite recipe you make for your guests?
When I babysit my nephews and my niece, we have several rituals, including banana pancakes: 1 mashed banana, 1 egg, 1 tbsp. tablespoon of flour (gives 2 pancakes). With my homemade strawberry / rhubarb / maple syrup compote, it’s delicious!
What do you usually serve to your guests?
Photo Adobe Stock
I like to prepare several small dishes, which I place on the kitchen table for an appetizer, and which then almost turn into a meal. Marinated olives with citrus peel, a nice dish with raw vegetables served with a homemade dip, I also like to serve smoked fish like trout, lovely grilled asparagus. It is often very varied and sometimes in a buffet formula to facilitate the choices of different guests.
Tell me about the culinary achievement you are proud of.
I’m proud every time I cook the orange cake, a recipe that appeared in Châtelaine several years ago. Whole oranges, almond flour, olive oil: always a hit!
Tell us you’ve already served a completely failed dish … lol!
Yes, BBQ duck fingers. One day when I had friends passing by, I forgot the step of boiling them in water before marinating them and grilling them on the grill. It was hard as a rock. Luckily there was something else to eat that I often receive with the buffet formula!
Best restaurant experience ever?
Pig’s foot hut
I have had some memorable experiences, spectacular tables at Cabane du Pied de Cochon. Otherwise, apart from the restaurant, I am lucky to have friends with whom I have eaten fantastically well, such as Pasquale Vari, Ricardo Larrivee and Isabelle Deschamps-Plante.
How did it smell in your home, in the kitchen when you were little?
Biscuits (with molasses, almonds, candied fruit) and my mother’s beef and vegetable stew in late summer. On Sunday it smelled of bacon and baked beans! It must be said that I am the grandson of a maple syrup producer, I tap the maple trees with my dad in my spare time, and my uncle still makes maple syrup for the family. The syrup runs through my veins, or almost … (to laugh)
Terrible to make me choose!
Raw goat’s milk feta, marinated in olive oil and oregano, from Cornes et Sabots, in Notre-Dame-de-Stanbridge. I have a weakness for hard cheeses: Comptonne and Alfred Le farmer, from Fromagerie La Station, in Compton (which I had the chance to visit in November). And curd from Missiska Farm in Bedford.
Your favorite restaurants?
Park, in Westmount, my ultimate favorite, the best fish in town and the wagyu to try in nigiri! Alep & Petit Alep: I love their milk pudding with rose water and orange blossom with cinnamon and pistachios and Marconi.
Favorite restaurants outside of Montreal?
Chardo restaurant and wine bar in Bromont. Lumami at Spa Balnéa, roasted cauliflower, served with tahini, almonds, tamari and shiitake, delicious. Not to mention the Spa Eastman restaurant, which serves energetic dishes: the tuna dish served in the evening is DIVINE! Mollies Café-Dinette-Buvette, in Sutton, an adorable little gourmet address.
Favorite culinary products?
The dragon sauce from the restaurant Aux Vivres. I always have some in my fridge. And the Maison Jacynthe vinaigrette, which I buy when I go to the bistro or cook at home! It really makes the best salads. Also the magical tofu from Loonie cuisine has really come into my daily life, you can even find it ready-made at Metro.
Favorite dish in the restaurant
Sushi, nigiri, maki: because I can not make it at home. The same for marrow bones.
What can you not do without in the kitchen
Anything that adds acidity and freshness, like Humminghill Farm’s Chive Flower Vinegar.
A culinary crush?
“Le Vert” by the famous pastry chef Patrice Demers, who still serves it for a few months in his shop on rue Notre-Dame in Montreal. I also love hot sauce, especially the Feu Sauvage sauce, made with organic peppers from the Colline du Chêne farm in Eastern Townships. Sweeter, the spicy sauce with nettle and spruce from Gourmet Sauvage.
My mother’s Queen Elizabeth cake. I love all date desserts, but this one has a special place in my heart.
Your favorite style of cooking?
I love sunny Mediterranean and Middle Eastern dishes (Greek, Lebanese, Persian, Syrian, Armenian). I would be indulgent if I did not mention the Vietnamese cuisine that I love just as much.