Free cooking! | Clément Boivin, a chef on the loose

Clément Boivin worked for the Au Pied de Cochon “family” for about six years, in the kitchens of the restaurant, in the truck, then at the two cabins. “It’s a great school, but you can’t stay in school all your life. »

Eve Dumas
The Press

In the spring, the young chef launched Cuisine libre!. “Leaving the Pied de Cochon, I wanted to explore, see what my network was, where I was. I wanted to get back to what I love most about the job, which is to develop ideas and give the public a unique and total experience. What directly influences my cooking at the moment is that I make menus in situ. I have to create for the chosen place, for the theme of the evening. I really like this process which allows me to project myself into people’s imaginations. »

Since April, Clément has cooked at weddings, home parties at clients’ homes, among others. Next week, the first public event Cuisine libre!, called Les Halles, will be held in a Montreal location that has not yet been revealed, possibly a restaurant that has just closed its doors… It is a collaboration with La Famille buvette de village, established in Sutton.

“The theme of the public market is a dream I’ve had for some time. As in Paris or Lyon, you do your shopping and at the same time, you can eat a tartare at the butcher’s, oysters at the fishmonger’s, a salad at the vegetable stand, with good wine and a lively atmosphere. »

During this intimate evening, the service will not be formal, but you will be able to sit down and order a drink to wash down the meal comprising “a dozen things to eat”. The evening costs $120 per person, taxes, service and welcome cocktail included, but additional alcohol not included. Access to the few remaining tickets can be found in the link in the Instagram bio of Cuisine libre!.