Chef Don Letendre

Chef Letendre prepares Salade Frisee au Lardons et oeuf poche


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Being a Chef has its rewards, to create delicious and nourishing meals to share with family and fiends is one of the things that gives me most pleasure in life and to have found a career where you never stop learning there are always new trends, new techniques, new ingredients and new seasons to explore keeps me engaged and motivated.

In the Elixir kitchen, we were inspired by all of this and our new menu looks back to classic French bistro fare. Were celebrating the history, flavours and components of the classic French concept, and have created a menu with great value table dhote features and no dishes priced above $30. Since its debut this spring, the menus been getting rave reviews—and a few dishes have become our biggest hits. The Oysters Rockerfella, traditional Prawn Cocktail, Quiche Lorraine and Boeuf à la Bourguignonne hark back to the day when—made with good, fresh ingredients prepared with care and genuine love of good eating—they were the grace of any discerning table. One of my personal favourites is the Salad Frisee. In the video, I demonstrate how to put it together. I absolutely love this salad. You can enjoy it year round; its comforting yet complex, with wonderful flavours and textures.

Category:

Howto & Style

Tags:

• elixir
• opus hotel
• chef
• prepare
• restaurant
• vancouver

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