In the kitchen with Marie-Soleil Michon: the pleasures of the table to share

Marie-Soleil Michon shines. She has just finished her season It’s worth it, in Télé-Québec, and will be back for a tenth season. Two hundred emissions since 2014, is nothing. It must be said that the charming host, curious in life as on the small screen, has a sincere communicative enthusiasm. Also continues cooperation 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 for taste, good for her health, good for the environment, good for the local economy and good for Quebec. And these products, she shares and makes them discover them happily.

Gourmet quiz

Breakfast, tea or coffee?

Two coffees, and later in the morning, an Earl Gray or jasmine green teapot depending on your day and desires.

Croissants or oats, fruit …?

I always start lunch with a fruit, I like variety. I like oatmeal! Traditional oats or cut from steel (oats cut from steel) also, but it takes longer to cook. Gluten-free croissants, I delivered from Baked2Go (thicker crumbs).

Sliced ​​bread or baguette?

Cut bread! I really like the sour cream from Inewa oven (less than 1% gluten). This is what I adopt on a daily basis. Often with a good nut butter.

Cheese or dessert?

Cheese! But the ideal is a not too sweet dessert with cheese in it: like Stefano Faita’s apple cake and ricotta, which quickly became a classic with us!

Meat or fish?

Fish. At home I mainly prepare trout, salmon, cod, hawthorn … In restaurants I enjoy seafood because I make it less often and I like it a lot!

With steak, salad or chips?

It takes me both! Besides, I hate it when restaurants force us to choose.

Vegetarian or meat?

More and more vegetarian. When my husband is away, I realize he eats almost exclusively vegetables. I really like tofu, chickpeas … At the beginning of the pandemic: 6 months of vegan food, I’m glad I tried it and kept some habits. But I missed the eggs so much!

Caramel or chocolate?


Caramel with fleur de sel

Adobe Stock Photo

Caramel with fleur de sel

Caramel. Even better if it is with fleur de sel.

Cake or biscuit?

Homemade cookies. I have three or four favorite recipes: coconut, almond butter and chocolate chips, oats, gingerbread …

Beer or wine?

Summer!

White or red?

A good white mineral rose, very often dry (not just in summer). If you drink red, it will be easy: frappato or gamay.

Bubbles or cocktail for aperitif?

Bubbles. Less complicated, we open the bottle and it adjusts. The impatient in me is not very attached to mixology, except when I am in a cocktail bar, I ask them to create something for me according to my tastes. Fresh, refreshing, with a hint of bitterness.

Tell me about your favorite kitchen accessory and why you chose it?

Boss knife specially created for me by cutter Louis Parenteau. It is a wonderful, unique object, which I take great care of. It is very sharp!

Do you have a little ritual when preparing meals?

Ambient music, yes! A glass of wine from Thursday to Sunday.

Do you have any favorite recipes you make for your guests?

When caring for my grandchildren, we have several rituals, including banana pancakes: 1 minced banana, 1 egg, 1 tbsp. spoons of flour (take out 2 pancakes). With my homemade compote of strawberry / rhubarb / maple syrup, it’s delicious!

What do you usually serve your guests?


Smoked fish

Adobe Stock Photo

Smoked fish

I like to prepare some small plates that I put on the kitchen counter for a snack, and that then become almost a meal. Citrus marinated olives, a nice dish of raw vegetables served with a homemade dip, I also like to serve smoked fish like trout, beautiful grilled asparagus. It is often very varied and sometimes in a buffet formula to facilitate the selection of different guests.

Tell me about the culinary accomplishments you are proud of.

I am proud every time I prepare orange cake, a recipe which appeared in Châtelaine a few years ago. Whole oranges, almond flour, olive oil: always success!

Tell us you already served a completely failed dish … lol!

Yes, BBQ duck wings. One day, when I had friends, I forgot the step of cooking them in water before marinating them and grilling them on the BBQ. It was hard as a stone. Thankfully there was something else to eat, I often get it with the buffet formula!

Best restaurant dining experience ever?


Pig legs hut

Photo courtesy

Pig legs hut

I had some unforgettable experiences, spectacular tables at the Cabane du Pied de Cochon. Otherwise, in addition to the restaurant, I am fortunate to have friends with whom I have eaten wonderfully well, such as Pasquale Vari, Ricardo Larrivee and Isabelle Deschamps-Plante.

What scent did you have in your home, in the kitchen, when you were little?

Biscuits (with molasses, almonds, sweetened fruit) and cooking my mother’s beef and vegetables in late summer. Sunday smelled of bacon and roasted beans! It must be said that I am the granddaughter of a maple syrup producer, in my spare time I knock with dad and my uncle still makes maple syrup for the family. The syrup passes through my veins, or almost … (laugh)

Favorite cheese?

Terrible to make me choose!

Slices of raw goat milk, marinated in olive oil and oregano, by Cornes et Sabots, in Notre-Dame-de-Stanbridge. I have a weakness for hard cheeses: Comptonne and Alfred Le farmer, from Fromagerie La Station, to Compton (which I had the opportunity to visit in November). And cottage cheese from the Missiska farm in Bedford.

Address book

Your favorite restaurants?

Park, in Westmount, my last favorite, the best fish in town and wagyu to try in nigeria! Alep & Petit Alep: I like their milk with rose water and orange blossom with cinnamon and pistachio, and Marconi.

Favorite Restaurants Outside Montreal?

Chardo Wine Restaurant and Bar, in Bromont. Lumami at Spa Balnéa, roasted cauliflower, served with tahini, almond, tamari and shiitake, delicious. Not to mention the Eastman Spa restaurant, which serves energetic cuisine: the toned dish served in the evening is divine! Mollies Café-Dinette-Buvette, in Sutton, a small adorable gourmet address.

Favorite kitchen products?

Dragon sauce from the Aux Vivres restaurant. I always have some in the fridge. And Maison Jacynthe vinaigrette, which I buy when I go to the bistro or when I cook at home! Really makes the best salads. Also, the magic tofu from Loonie kitchen has really entered my daily life, you can even find it ready on the Metro.

Favorite dish in the restaurant

Sushi, nigiri, maki: because I can not get home. The same goes for the bone marrow.

What can not do without in the kitchen

Anything that adds acidity and freshness, like Humminghill Farm chickpea flower vinegar.

A desire for the kitchen?

“Le Vert” by the famous pastry chef Patrice Demers, who still serves it for a few months in his shop on Notre-Dame, Montreal. I also like hot sauce, especially Feu Sauvage sauce, made with organic peppers from the Colline du Chêne farm in eastern cities. Sweeter, spicy sauce with nettle and spruce from Gourmet Sauvage.

Guilty greed?

My mother’s Queen Elizabeth cake. I love all date sweets, but this one has a special place in my heart.

Your favorite style of cooking?

I like Mediterranean and Middle Eastern sunny cuisines (Greek, Lebanese, Persian, Syrian, Armenian). I would be careless if I did not mention Vietnamese cuisine, which I love just as much.

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