Quick bites with
Owner/Head Chef, Millar Creek Cafe
Photos and text by Maureen Provençal
PQ: What’s your food/wine philosophy?
MP: Regional food with regional wine. And don’t be afraid to try red wine with fish.
PQ: One food you can’t live without?
PQ: One ingredient you can’t live without?
PQ: What food/drink should people be more open to trying?
MP: Raw seafood and local wine.
PQ: One food you avoided as a child and now love?
PQ: Weirdest thing you’ve ever eaten?
MP: Live sea snails in France.
PQ: Most memorable meal you’ve ever eaten?
MP: I have had many excellent meals, always with my wife.
PQ: Exact moment you decided to become a chef?
MP: When I realized I could ski days and work nights. I was 18 at the time.
PQ: What’s your solution for a last minute meal?
MP: A can of sardines.
PQ: Best trend in food/restaurants?
MP: Getting back to traditional basics.
PQ: Worst trend in food/restaurants?
MP: Frozen heat and serve foods.
PQ: Greatest professional moment?
MP: Meeting my wife at work.
PQ: Where would you go for your last meal in Whistler?
MP: Halles de Lyon in France.
PQ: What brought you to Whistler?
MP: Skiing and a girlfriend.
PQ: Who has been the most influential person on your cooking/career?
MP: My father.
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