Quick bites with Roland Pfaff 

Owner, Val D’Isere Brasserie

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy in 25 words or less?

RF: Eat, drink & be merry & diet when you get home.

PQ: One food you can’t live without?

RF: Choucroute forever! (sour kraut)

PQ: One ingredient you can’t live without?

RF: Fleur de sel

PQ: What food/drink should people be more open to trying?

RF: Escargot eggs

PQ: Weirdest thing you’ve ever eaten?

RF: Floating chicken bladders & deep fried scorpions

PQ: Most memorable meal you’ve ever eaten?

PF: Jean-George in NYC

PQ: Exact moment you decided to become a chef?

RF: Inherited the position. Family chefs go back a good century

PQ: What’s your solution for a last-minute meal?

RF: Beer & chips

PQ: Best trend in food/restaurants?

RF: Smaller spaces 40-50 seats. Less concept restaurants – more soul

PQ: Worst trend in food/restaurants?

RF: Vegan

PQ: Greatest professional moment?

RF: When I got my chef’s papers: they are my passport to my professional life. You are an expression of your trade.

PQ: Where would you go to eat, if you could go anywhere in the world?

RF: Io on Maui

PQ: Where would you go for your last meal in Whistler?

RF: I would take all my friends to Pascal’s

PQ: What brought you to Whistler?

RF: Drugs & alcohol

PQ: Personal hero?

RF: Zachary, my cat


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