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Chef profile: Richard Bastien of Le Mitoyen restaurant

Isabelle Vallée
Blogger-curious and nosy

Professional and passionate about 2.0 marketing, Isabelle Vallée has long contributed to Montreal's cultural vitality by handling communications for the city's biggest fashion events. Now self-employed since 2011, she supports organizations in their online presence challenges by offering 360° Web strategy, community management and personalized content marketing services. In January 2015, Isabelle launched the cultural platform lesbonsplans.ca, for which she acts as editor-in-chief and photographer. Curious, foodie, culture lover, she shares on this blog what to see, what to do, what to discover on the North Shore, in Laval and in the Laurentians.

I had the immense privilege of meeting the man who has made Le Mitoyen (opened in 1977), located in Laval's charming Sainte-Dorothée district, such a success for over 40 years. Chef-owner Richard Bastien opened his home, his heart and his kitchen to me, to talk passionately about his restaurant, its history and its gastronomy. Meet a great Laval chef.

Mr. Bastien, you're a self-taught chef. Can you tell me how your passion for cooking came about?

From an early age, I had a keen interest in cooking. Thanks to my mother, who quickly let me into her kitchen (laughs). I remember that I loved making desserts for Sunday meals, which were often more elaborate in those days. One of the first desserts I made was cream puffs, the recipe for which I'd seen on TV. I was a youngster captivated by food. My parents were market gardeners and we always had a vegetable garden at home. I also often accompanied my father to the markets. Contact with nature, vegetables and farm animals certainly inspired me in my choice of profession.

To be honest, I never thought I'd become a chef-restaurateur; at most, I dreamed of a small café. In my twenties, it was friends who encouraged me to become a chef. The ancestral home where the restaurant is located, in the heart of Sainte-Dorothée, inspired the rest!

How would you describe your kitchen?

Our cuisine is very much inspired by Quebec products, whether for protein (foie gras, poultry, Quebec lamb, etc.) or fruit and vegetables. During the summer, I work with a gardener from Laval (who works exclusively for Le Mitoyen). Twice a week, he delivers my vegetables (carrots, beets, radishes, tomatoes, asparagus, etc.). Since the launch of the restaurant, our dishes have always been well stocked with the vegetables of the moment; it's certainly one aspect that sets our cuisine apart.

Describe a typical day in the life of a chef

First, I do a market tour on Tuesdays, stopping off at Marché Central, Vietnamese markets and the Jean-Talon market. Then I meet with my team at the restaurant to plan the week's menus, which are based on what we find at the time. Among other things, we plan a variety of starters and decide what to keep or change on the menu to reflect the season. It really is a team effort.

How do you stay on top of new trends in cooking?

Books and magazines. I consult practically every book written on the subject of gastronomy. The teams and chefs at my various restaurants are a great source of inspiration, as is my son Jérémie (who is also a chef). He and I visit at least one new restaurant a month to discover what's new. Finally, with my son, I travel as often as possible to the great culinary capitals (London, New York, Chicago, France, Barcelona), to discover the latest trends.

Any tips for people who want to cook more?

I'd tell you to be daring with seasonings. People use seasonings very little or badly, and they don't use salt enough. Seasoning step by step, not just at the very end of the recipe, is essential. Also, don't hesitate to use herbs. In summer, you can easily enhance dishes with fresh herbs (rosemary, oregano, coriander) and in winter, with spices such as saffron and cumin. You might also pick up a book by Josée Di Stasio; it's the everyday ordinary with a little something extra!

A must-try dish at Le Mitoyen?

If I have to name just one dish, it's the boudin dish that's on the menu six months of the year. Inspired by my mother's original recipe, it's a signature dish that people really appreciate. In my childhood memories, it was one of the best meals of the year!

Photo credit: Antoine Gélinas

Finally, what's the best table in your restaurant?

I can't say the exact number as it's already in high demand. However, I would say that the tables in the small lounge on the foyer side are a must in our restaurant. Once you've eaten in this little lounge, you've adopted it. It has a certain magic about it.

Video: Chef Richard Bastien shares his recipe for bouillabaisse with rabbit and seafood

Prizes won :

Over the years, Richard Bastien has won numerous awards for the quality of his cuisine and his establishment, including the renowned CAA awards (4 Diamonds in 2001 and 2004) and the Dirona Award for Dining Excellence, given to 600 restaurants across North America (2002-2004).

Le Mitoyen is one of Quebec's CAA/AAA 4-Diamond restaurants.

In February 2017, the chef-owner received the Chef of the Year award from the Société des chefs, cuisiniers et pâtissiers du Québec at Montreal City Hall (pictured).

Le Mitoyen Restaurant
652 Place Publique, Sainte-Dorothée, Laval
Tel: 450 689-2977