Posts Tagged ‘Chef Marc-Andre Choquette’

Chef Marc-André Choquette

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Marc-André Choquette

A few weeks ago I spent the afternoon with Chef Marc-André Choquette at Tableau Bar & Bistro. I met Marc-Andre a couple years ago when I had dined at Voya Restaurant.

From Laval, Quebec, he had a curiosity for food when he was young. Bussing in a local restaurant, one of the cooks didn’t show up and Marc jumped in the kitchen to help out. He did 3 years of culinary school in Montreal. He worked at Le Mitoyen as an apprentice for 4 years then spent 3 months in France working. In 1998 he moved to Vancouver, applied at Lumiere and was lucky to take over from someone else, he worked at Lumiere on and off for 8 years in various positions working his way up to Executive Chef, during this time he also worked in Sydney, Australia for a year at Tetsuya’s, Forty One Restaurant, Marque Restaurant  and the Observatory Hotel. Marc worked with David Hawksworth at West for a year as Sous Chef, and worked at Sooke Harbour House for a year as Sous Chef . In 2007 he was headhunted and worked with the Loden hotel company and was sent to Miami and other cities to work. In 2009 the Loden Hotel opened and Marc was the Executive Chef of Voya Restaurant and the hotel, in 2011 the restaurant was rebranded and Tableau Bar Bistro opened and Marc remained the Executive Chef.

How did the switch affect you from Voya to Tableau?

I have a great relationship with the owners – I did research – there were 6 of us in the creative circle, starting off with design, fun with the tables, glasses, menu formatting, concept, debate, opinion. The menu took 8 weeks to design and it was a team effort.

What is your favourite dish to cook personally?


The First Dish:

Mushrooms on Toast

Mushrooms on Toast

Brioche bread, Cultivated and wild mushrooms, Local chantrelles and lobster mushrooms, Shallots, Chili garlic, Madeira, Mushroom stock, Cream, Port/mushroom stock reduction, Padano cheese, Herbs

What was your inspiration behind this dish?

Franko the restaurant designer had a similar dish in NY, we modified it to using Brioche and the type of mushrooms

If mushrooms change by the season, how does the taste change on your Mushrooms on Toast dish?

We always have a base but it depends on the type of mushrooms that are available, right now its prime season for these mushrooms.

What are your favourite restaurants in Vancouver (outside of where you work)?

  • Campagnolo Roma
  • Tropika
  • Top Cantonese

Do you cook at home?


What are the top 5 ingredients we would find in your home pantry?

  • Good olive oil
  • Fleur de salt
  • Balsamic vinegar
  • Bacon
  • Fresh herbs

The Second Dish:

Calamari Salad

Calamari Salad

Calamari, Yellow red pepper, Chickpeas, Kalamata olive tapenade, Red Thai chili-pepper, Onions

What was your inspiration behind this dish?

I wanted a non-breaded calamari dish and wanted to use different components such as peppers and chickpeas.

What do you like to do in your off time?

  • Play hockey
  • Dirt biking
  • Playing with my dogs

What is your favourite food city in the world?

Las Vegas

The Third Dish:

Vanilla Ginger Crème Brulee

Vanilla Ginger Crème Brulee

What was your inspiration behind this dish?

Creating a French Bistro Menu item.

Who does the pastries and desserts in your restaurant?

I do the pastry program here which includes the brulee and mousse.

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak

Tableau Bar Bistro Opening

Executive Chef - Marc-Andre Choquette

Last night I attended the opening party for Tableau Bar Bistro, that opens today connected to the Loden Hotel on Melville in downtown Vancouver.

The beautiful room by local interior designer Franco Avignoni is going to become a people watchers paradise, he has blended old world classic bistro elements such as custom brasses, solid wood panelling, marble and leather banquettes with original “pop art” elements, its modern and dynamic.

Prawn Cocktails

Mini Beef Burgers

As guests arrived, cocktails along with white and red wine were served, then came delicious appetizers such as the Prawn Cocktail in a cucumber mini-cup, Mini Beef Burgers, Cheeses and Charcuterie along with a tasty roasted nut mix. Servers passed around a variety of dishes, my favourites of the night were the French Onion Soup, Mini Beef Burgers and the Lamb Chops!

Cheeses and Charcuterie

Lamb Chops

Chocolate Profiteroles

The menu is French-inspired, has a beautiful outdoor patio, private dining room and a large event space.

Tableau Bar Bistro serves brunch, lunch, dinner daily, located at 1181 Melville Street in Vancouver and online at , phone 604-639-8692.

By: Richard Wolak

Aluminum Chef Competition June 20

On Sunday, 20 June 2010, Rio Tinto Alcan invites media to come and enjoy the final culinary showdown of this year’s Aluminum Chef Competition at the 2010 Rio Tinto Alcan Dragon Boat Festival.  Headlining this year’s panel of judges is Marc André Choquette, executive chef of the Voya Restaurant at the Loden Hotel. Previously the executive chef of Lumiere, Chef Choquette brings to this year’s competition his classical training and years of creating exquisite food for Vancouver’s most discerning palates.

The fourth annual Aluminum Chef Competition will see students from Vancouver’s top culinary schools – including the Vancouver Community College and the Art Institute – as well as representatives from the Jr. Chefs Association of B.C., go head to head during the Festival weekend.  The two finalists will meet for the ultimate cook-off on Sunday at 2:00 p.m.

Competitors are encouraged to be creative with their menus, but all ingredients must come from within a 100-mile radius of Vancouver and dishes must use non-stick “Slide” aluminum foil innovatively during preparation or presentation.  To add to the pressure, the student chefs are given only 30 minutes to create their masterpieces.

Rio Tinto Alcan Dragon Boat Festival

Creekside Park (False Creek)

Rio Tinto Alcan Cooking Stage (glass gazebo across from the entrance to the Telus World of Science)

Sunday, 20 June 2010

Final Heat #1:                                                 2:00 pm

Final Heat #2:                                                 3:00 pm

2010 Aluminum Chef Announcement:             4:00 pm

All are welcome to come and watch as part of your admission to the Dragon Boat Festival.


Voya 034



1177 Melville Street, Vancouver

Tel: 604-639-voya


Twitter: @voyavancouver

Advice: Have the bartender or server guide you through the wine and cocktail list before you order.

Stout & Onion Soup Gratin

Stout & Onion Soup Gratin

Yellow Endive & Watercress Salad

Yellow Endive & Watercress Salad

Chicken Boudin Blanc

Chicken Boudin Blanc

Braised Lamb Shank

Braised Lamb Shank

In this stunning room, diners are treated not only to the spectacle of design but to the talents of Executive Chef Marc-Andre Choquette and his creativity behind the scenes in the kitchen. The menu was impressive and so tempting that my friend and I ordered a variety of items some to share and some to devour on our own. Our server was extremely helpful and most attentive in our Voya dining experience. We began with the Stout & Onion Soup Gratin ($12) which was on of the best I have had in our city, next up was the colorful Yellow Endive & Watercress Salad ($14) with fried spicy goat’s cheese, mango & honey vinaigrette. We then had one of the starters which was the Chicken Boudin Blanc ($15) house made chicken sausage, sautéed wild mushroom, toasted brioche. With a pause we savored the flavours of each of the dishes as we were about to move on to one of their popular mains the Braised Lamb Shank ($28) on a bed of Sugar Pumpkin Risotto, this was a rich dish that we both shared, the lamb was tender and delicious. Our server suggested the perfect red wine to complement this dish and its flavours and we each had a glass of the Liberty School Cabarnet Sauvignon, California 2006.

Carrot Cake

Carrot Cake

Chocolate Dome

Chocolate Dome

Lemon Tart

Lemon Tart

To end our meal we couldn’t decide on which dessert to have as they all looked fabulous, so we both decided to order three desserts and sampled are way through them all together. Each dessert presented different flavours and such creativity in the presentation, the desserts are freshly made daily by the excellent team of Pastry chefs. The first of the three desserts was the Carrot Cake ($9) cream cheese parfait, rum raisin puree, coconut gelato; the second was the Lemon Tart ($9) on a delicious crust with marshmallows and lemon ice cream and then our last dessert was the Chocolate Dome ($10) with a salted caramel center, bailey’s dulce de leche gelato. I suggest that you dine with a friend or a few friends so that you too can select a few different creations and taste together. The restaurant has an impressive wine list of bubble, white, pink and red to enhance your dining experience, the cocktail list boasts a lineup of Aspirations and Inspirations with inventive cocktails, this is the star in this boutique hotel at the Loden, a star that is shining bright with a talented culinary team of passionate people.

Review by: Richard Wolak

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