Quick bites with 

Michel Gagnon

Owner/operator, Crêpe Montagne

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

MG: Be moderate with your food and wine intake.

PQ: One food you can’t live without?

MG: Milk and cereals.

PQ: One ingredient you can’t live without?

MG: Different types of flour.

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

MG: Anything that you don’t know, you should try it at least once.

PQ: One food you avoided as a child and now love?

MG: Seafood.

PQ: Weirdest thing you’ve ever eaten?

MG: I ate calves' brain at cooking school. I ate it because I had to.

PQ: Exact moment you decided to become a chef?

MG: I never decided to become a chef. Like many other people I ended up in the food industry. I studied the hotel and restaurant industry at school and my path in life has led me to where I am now.

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

MG: Pasta.

PQ: Best trend in food/restaurants?

MG: Restaurants becoming more sensitive to their client’s needs.

PQ: Worst trend in food/restaurants?

MG: Corporate industries within corporate industries ie: Wal-Mart selling food. It makes it difficult for the smaller businesses to survive.

PQ: Greatest professional moment?

MG: When I opened Crepe Montagne in 1997 with my wife Laurence.

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

MG: France.

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

MG: If Val d’Isere was closed, I would be at home with my wonderful wife and two daughters and my poochy Elky.

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