Chef Profiles: Richard Bastien of Le Mitoyen

Isabelle Vallée
A curious and inquisitive blogger

A professional and passionate advocate of digital marketing, Isabelle Vallée has long contributed to Montreal’s cultural vitality by handling communications for the city’s major fashion events. Self-employed since 2011, she helps organizations tackle 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, where she serves as editor-in-chief and photographer. Curious, a foodie , and a lover of culture, she shares on this blog what to see, what to do, and what to discover on the North Shore, in Laval, and in the Laurentians.

I had the immense privilege of meeting the man behind the success of Le Mitoyen restaurant (opened in 1977), located in the charming Sainte-Dorothée neighborhood of Laval, for over 40 years. Owner-chef Richard Bastien opened his home, his heart, and his kitchen to me to speak passionately about his restaurant, its history, and gastronomy. A meeting with a great Laval chef.

Mr. Bastien, you’re a self-taught chef. Tell me, how did your passion for cooking begin?

Even as a very young child, I had a keen interest in cooking. Thanks to my mother, who quickly let me into her kitchen (laughs). I remember enjoying making desserts for Sunday meals, which used to be much more elaborate back then. One of the first desserts I made was cream puffs—I’d seen the recipe on TV. I was a young boy captivated by food. My parents were vegetable farmers, and we always had a vegetable garden at home. I also often accompanied my father to the markets. Being in touch with nature, vegetables, and farm animals certainly inspired me in my choice of career.

To be perfectly honest, I never thought I’d become a chef and restaurant owner; at most, I dreamed of running a small café. In my twenties, it was my friends who encouraged me to pursue a career as a chef. The historic house where the restaurant is located, right in the heart of Sainte-Dorothée, inspired the rest!

How would you describe your kitchen? 

Our cuisine draws heavily on Quebec ingredients, whether it’s protein (foie gras, poultry, Quebec lamb, etc.) or fruits 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 restaurant opened, our dishes have always been generously garnished with seasonal vegetables; this is certainly one aspect that sets our cuisine apart.

Tell us about a typical day in the life of a chef

First, I make the rounds at the markets on Tuesdays, stopping at the Marché Central, some Vietnamese markets, and the Jean-Talon Market. Then, I meet with my team at the restaurant to plan the week’s menus, which are developed based on what’s in season. Among other things, we plan a variety of appetizers and decide what to keep or change on the menu to reflect the season. It’s truly a team effort.

How do you stay up to date on the latest trends in cooking?

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

Any tips for people who’d like to cook more?

I’d say go ahead and be bold with seasoning. People tend to use very little seasoning or use it incorrectly, and they don’t use enough salt. It’s essential to season step by step, not just at the very end of the recipe. Also, don’t hesitate to use herbs. In the summer, you can easily enhance dishes with fresh herbs (rosemary, oregano, cilantro), and in the winter, with spices like saffron and cumin. You might also want to pick up a book by Josée Di Stasio; it’s everyday cooking with a little something extra!

A must-try dish at Le Mitoyen?

If I had to name just one dish, it would be the blood sausage dish, which is on the menu six months a year. Inspired by my mother’s original recipe, it’s a signature dish that people really love. In my childhood memories, it was one of the best meals of the year!

Photo credit: Antoine Gélinas

Finally, what is the best table in your restaurant?

I can’t give you an exact number since it’s already in high demand. However, I would say that the tables in the small lounge by the fireplace are a must-visit in our restaurant. Once you dine in this little lounge, you’ll fall in love with it. With its unique charm, it’s truly authentic… there’s a certain magic to this room.

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

Awards won:

Over the years, Richard Bastien has won numerous awards for the quality of his cuisine and his restaurant, including the prestigious CAA Awards (4-Diamond Awards in 2001 and 2004) and the Dirona Award for Dining Excellence, which is awarded to 600 restaurants across North America (2002–2004).

Le Mitoyen is one of the restaurants in Quebec rated 4 Diamonds by the CAA/AAA.

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 (photo).

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