In the kitchen with Sébastien Benoit: at an adventurer’s table

Sébastien is an enthusiastic man, of a generosity full of warmth that even his recent surgery will not have succeeded in extinguishing.

He has been accumulating animation projects for many years now. We can see it or listen to it at The goose that lays golden eggs on TVA, on Rythme FM on the show It’s 4 a.m. somewhere, and on the Zeste chain, at the helm of Food shots.

Sébastien is a true lover of good food and adores discovering new dishes, new restaurants. He shares with us his good addresses and his pleasure at the table.

Gourmet questionnaire

Before you start, how are you?

In fact, the operation went well. Despite two inguinal hernias, I feel good. Above all, I have to talk to myself so as not to set off again without thinking. It allowed me to be cocooned by Karine, my love, and to be more present for my adored son.

In the morning, tea or coffee?

Coffee, imperative. I have an automatic machine, but I confess that, even if I like it, I have another milk frother to make me beautiful and real cappuccino. Otherwise, in the morning, two espressos or one lying down. No filter coffee in general.

Croissant or oatmeal, fruit …

In the morning, I eat oatmeal, I add walnuts, almonds, hazelnuts, a drizzle of maple syrup, it’s very comforting. On weekends, pastries. Croissant and pain au chocolat from Hof ​​Kelsten, wonderful. We also buy them frozen at home to cook them at home sometimes, the incredible smell that it gives in the house on weekends, happiness.

Sliced ​​bread or baguette?

I will never deny a slice of white bread, but I will usually buy bread in bakeries, the choice is great everywhere, whether at Hof Kelsten, Première Moisson, La Bête à pain … There are some. such.

Cheese or dessert ?

There is always cheese at home, but not necessarily fine cheeses. I also really enjoy eating a small bag of cheese curds from the Boivin cheese dairy, for example. If we have friends over, there will always be cheese, but as an aperitif, with all kinds of things to nibble on the kitchen counter. When it comes to dessert, I’m a fan. My mother tells me it’s her fault, she spoiled us too much, children (to laugh).

Your favorite dessert then?

Karine’s chocolate fondant, my sweetheart. Also, I know it will make him happy, but Isabelle’s pecan pie, my wife’s cousin, is amazing, the best pecan pie in the world, nothing less. Otherwise, if you want to live a memorable experience, go to Bernie Beigne, a madness, decadent wish, happiness.

Veg or meat?

It is mainly meat, meat, fish, but I also add vegetarian cuisine to the meals of my week, it is much more balanced.

Your choice, meat or fish?

A few years ago, I would have said meat spontaneously. Now it’s really 50/50. We eat more and more seafood anyway, especially my son, he would eat only that, and he is happy when oysters are part of the meals. He loves it and he makes his parents proud to be so curious and culinary adventurous.

Caramel or chocolate?

I’m a chocolate fan, but if you add fleur de sel caramel, for example, that fills me up.

Cake or cookie?

I like both, it’s hard to choose, it all depends on the time of day. In both cases, artisanal, rather than commercial.

Beer or wine?

I am not a beer lover. I would like that, especially with the success of Quebec microbreweries. But I am more open for wine. Great French or Italian classics, but for a few years now, I let myself be influenced by natural wines, lively, natural, expressive, sometimes unstable wines, but that’s also what discovery is, being surprised.

White or red?

More and more white, and, for the red, lighter, less tannic, more supple wines. I also like the wines and spirits of Quebec: Vignoble de la Bauge, Pinard et filles, Val Caudalie and the Montreal quartet of the Places Communs label.

Bubbles or cocktail for an aperitif?

Champagne yes, from time to time, but we also make nice surprises with the cavas that I discovered when I was animating Double occupancy in Spain.

Show me your favorite kitchen accessory and why did you choose it?

It’s very expensive, but we just bought ourselves a Thermomix. I’m still in a learning period, but I’m sure he’ll become a companion in the kitchen, it’s handy to save time too.

Do you have a little ritual when you prepare meals?

Small glass of wine, background music …

For music, I have playlists from the 1980s, my favorite musical decade, it sets the mood in the house. But a little glass of wine and my darling by my side is happiness.

Do you have a favorite recipe that you make for your guests?

A recipe that I learned from my friend Louis-François Marcotte which can be found in his book, even if he made everyone believe that it was my recipe (to laugh). I didn’t have the choice to learn it and give it to my guests. A rack of lamb covered with parmesan parsley breadcrumbs is super good.

Tell us that you have already served a dish completely failed …

I’ve missed cooking the rice several times, but otherwise I’m doing pretty well anyway.

Best restaurant dining experience ever?

I have had the chance to eat in fabulous places, but I remain attached to the people here, great meals for a lot of reasons, lately at Montreal Plaza or at the Kitchen Galerie. The cuisine, the atmosphere, the kindness, the generosity, that fills me up.

What did it smell like in you, in the kitchen, when you were little?

It smelled of meals that cook for a long time, the flavors that stay in the house. A good braised, a porridge that my mom started early in the morning and then her desserts. It’s not for nothing that I like it so much today.

Address Book

Your favorite restaurants?

• Helicopter, really one of my favorite restaurants, I’ve been going there happily for three years.
• Provision Boucherie on Van Horne, Pablo and his team are top notch.
• Bloomfield, from chef Caroline Dumas, the brunches are fantastic.

Favorite restaurants outside of Montreal?

• Le Maskwa in Mascouche. Vegetarian / vegan restaurant.
• At Cheval à Mont-Saint-Hilaire by Patricia Paquin and Louis-François Marcotte, I love them, everything is good.
• BO, Asian cuisine in Quebec. Beautiful and good.
• Arvi in ​​Quebec. A great experience.

Favorite culinary product?

Allo Simonne, their spread is completely natural, without palm oil, without preservatives … a real taste happiness.

Favorite meal at the restaurant?

A dish that contains Brussels sprouts and bacon, for example, is a real treat. And to think I didn’t like it, child.

Favorite shop?

Merci la vie bakery in Piedmont. This bakery is a gift from heaven, everything is exceptional, to discover imperatively. Also, my wife and my son have lactose intolerance, so with us, it’s more of a vegetable drink, oats, soy … Like ice cream elsewhere and for that, I buy it at the creamery SWIRL, Rachel Street East.

A culinary crush?

The chocolate chip cookie from Paquebot café, a folly.

Guilty gluttony?

Salt and vinegar crisps (to laugh).

Your favorite cooking style?

I am a lover of Italian cuisine, but also of Asian cuisine, particularly Thai.