Quick Bites 

Joël Thibault Bavaria Restaurant

Photo and questions by Maureen Proven�al

PQ: WhatÕs your food/wine philosophy in 25 words or less?

JT: Eat what we feel like, drink what we feel like, according to the momentÕs cravings. Luckily for us, today in B.C., the possibilities are limitless.

PQ: One food you canÕt live without?

JT: A nice rare piece of broiled prime Canadian beef.

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

JT: Taste and try whatever when the occasion presents itself.

PQ: Most memorable meal youÕve ever eaten? JT: A French country lunch at PŽre Bise near Annecy.

PQ: Exact moment you decided to become a chef?

JT: When I missed my momÕs cooking after leaving home at 14.

PQ: WhatÕs your solution for a last minute meal?

JT: Whip up a fondue and have everyone socializing and drinking around the table.

PQ: Best trend in food/restaurants?

JT: Back to basics, down to earth, comfort food.

PQ: Worst trend in food/restaurants?

JT: Pretty plates, high prices and going home hungry.

PQ: Greatest professional moment?

JT: Opening my first restaurant, Chez Jo‘l, in Gastown.

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

JT: For a steak and frites salade at PascalÕs.

PQ: What brought you to Whistler?

JT: Being brought up in the Alps and living in Vancouver, I realized the attraction of moving to Whistler in the early Õ80s.

PQ: Personal hero?

JT: Auguste Escoffier.

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