In the fall of 1998, viewers fell under the spell of Josée di Stasio: the chemistry of the duo formed by the food stylist and Daniel Pinard is still in the annals of the small screen in Quebec. It was also the beginnings of what would become, four years later, a real love story between the people here and the one everyone now calls by name. A unique relationship that Télé-Québec celebrates with documentaries At the di Stasio, 20 years of inspiration.
Sitting down for a morning snack at Larrys, a small restaurant on Saint-Laurent Boulevard, we know very well that what will follow will not be a conventional interview. ” How are you ? asks Josée di Stasio, barely seated in front of a steaming drink. This curiosity and this ability to collect confidences is the very essence of this great lady who has shaped our relationship with the kitchen. No pretense or cast : the person that the public knew through their television set is the same one who is moved by thick, “perfectly buttered” hot toast and who hastens to share a piece of it with us.
For 15 seasons, At the di Stasio broadened the culinary horizons of Quebecers and revealed the know-how of producers, artisans and chefs from here and elsewhere. A concept then brand new in the TV universe here – and completely in line with the personality of Josée di Stasio.
A foodie influencer long before Instagram, in the words of food critic Lesley Chesterman, she was “always at we to unearth dishes, places or favorite guests, says the main interested party.
“When I travel, the first thing I do is go to the market. And it’s true that, when I look at people, I would like to be invited to their homes to see what they will do with the big bunch of Swiss chard! Will they receive for Sunday? Will they receive friends in the evening for an aperitif? This curiosity, I completely used it and I took advantage of it. I was privileged to [pouvoir] do it. […] That’s what I miss about the show. This channel that there was between me, my discoveries and people. »
If she forged a strong bond with her viewers, she was also a matchmaker – a real mom ! — for many actors in the culinary scene, not hesitating to put different talents in contact or bring them together on the set of his show. “No Josée, no Danny. Worse, it is thanks to her that there is a package of us who are here today, ”says Danny St Pierre in the documentary. Like Stefano Faita and Marc-Olivier Frappier, he measures the influence that Josée had on his career or even on grocery store stocks, which were always short of the star ingredient on Friday nights.
This is what strikes you when you watch the documentary: the di Stasio effect on just about everything related to cooking in Quebec.
A bridge between generations
Josée di Stasio has bridged the generations, says director Patricia Beaulieu, who was also his accomplice during ten episodes of the original show. “Josée has the flair and the talent for there to be an exchange. She is the friend of the chef’s friend’s friend who has a deputy who becomes a chef… Josée has followed all that. There is a real interest in their work. »
A sensitivity that is also felt behind the camera, underlines Mme Beaulieu. “When I met that woman, my life was changed because I realized the value behind the time it takes to frame something so that it says something. With Josée, it’s not the quantity that you do, it’s the quality of the shots. She was grateful. And Josée has a great sense of humor — she’s really funny! “The testimony of Frédérick Jouin goes in this direction:” All the plates were checked. The show was named after her, and she checked all the plates, like a chef. »
The meeting draws to a close. Chef Marc Cohen approaches, all smiles, to greet his guest. Josée di Stasio asks him for news, congratulates him on the layout of the restaurant and the quality of the toast. She leads the discussion and prefers to shine the light on others.
What about a return to television? “As in all stages of my life, the rest comes as the encounters progress. Nothing is defined or written in advance. She mentions a documentary project on food for children. “I would like to use what I have as a background to do something that has meaning,” she says. “You have to eat, but not just with what’s on your plate. »