Posts Tagged ‘Tableau Bar Bistro’

Chef Jennifer Belbeck

This series is a roundup of the talented chefs in our community who have food themed tattoos and here are their stories.

Chef Jennifer Belbeck

Chef Jennifer Belbeck

Chef Jennifer Belbeck

Sous Chef at Tableau Bar Bistro

When did you get your first food related tattoo and what was it? 

I got my first food related tattoo last summer (July 2012). It is the butchers diagram of a pig on my left calf.

Who was the Tattoo Artist? And which Tattoo studio did he/she work?

Chris Johne at sacred heart did my tattoo

What style of tattoo art do you gravitate towards? What is your favorite genre?

My tattoos are all over the map as far as style goes. I usually pick a piece or idea that inspires me and I go with that. I have everything from a Japanese koi fish to a couple Van Gough paintings.

What does your mother think of your tattoos?

My mom loves my tattoos.

What is your next tattoo going to be?

Whatever inspires me or I fall in love with next.

How has having tattoos affected you culinary career, positively and or negatively?

I don’t think my tattoos have affected my career at all, I haven’t experienced any negativity towards them in any job I have had. If anything they are another artistic, creative outlet for me. Food is art, so are tattoos, its all about the inspiration you surround yourself with.

What food do you most like to prepare?

Anything I can make from scratch. I love braised items, homemade pickles and jams, French pastries. I like being able to see a dish through from start to finish and doing as much of it as I can myself.

Where have you worked in Vancouver?

I work at Tableau Bar Bistro, I moved here from Alberta and this kitchen is where I ended up shortly after moving here.

Stay tuned for the next chef in the Chefs with Food Tattoos series.

By: Richard Wolak

Loden Hotel Celebrates 5 Years

loden 1

loden 12

Last night I attended the elegant and festive party that began as you entered and existed the Loden Hotel, from the main floor to the penthouse the party evolved.

Chef Garett Blundell (left)

Chef Garett Blundell (left)

This was a party like none other, very well planned and festive. From the delicious food and drink to the fabulous entertainment happening throughout the hotel this was a party people will remember.

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I ate my way through the delicious crispy wonton stuffed beef short rib, grilled cheese sandwiches, croquettes, mushroom tarts, sirloin skewers and more.

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loden 9

Upstairs on the 14th floor was a palace of desserts, a room filled with beautiful mini cupcakes, puffs and delicious macarons.

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The bar inside Tableau as well as the bars located on the Penthouse level served all sorts of cocktails to guests throughout the night.

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Many of the rooms were decorated and all sorts of different activities for guests to enjoy as members of the Kinesis Dance entertained. There was a flutest performing in the Penthouse and DJ’s spinning throughout the hotel.

The Loden Hotel is located at 1177 Melville Street in downtown Vancouver, you can also find them online here.

By: Richard Wolak

Interview with Jean-Sébastien Dupuis

Lead Bartender | Tableau Bar Bistro | Vancouver

With over 10 years in the beverage industry, Montreal native Jean-Sébastien Dupuis has been crafting one-of-a-kind cocktails in some of BC’s hottest establishments. Previously he was the cocktail master at the acclaimed Bearfoot Bistro in Whistler. He became the Lead Bartender at Tableau Bar Bistro in the fall of 2011 where he has been mixing drinks ever since.

Jean-Sébastien’s cocktail program for Tableau blends classic cocktails with house originals and is the perfect complement to Chef Marc-André Choquette’s French fare.

How did you end up becoming a Bartender?

Back in university as a side job in Montreal, I just started bartending, I liked the social aspect, that was 16-18 years ago.

What are some of the unique cocktails your customers have asked you to make?

Fois Gras infused whiskey, I made a cocktail out of it like a twist on a Manhattan. Created with Chef Martin Picard of Pied De Cochon in Montreal, he came to Whistler to try the cocktail and he loved it, this was while I was working at Bearfoot Bistro. The drink also had apple ice wine, and I used a Canadian Whiskey.

What was your training like and how long have you been in this industry?

Self-taught, watching others, becoming a bar back first then got into bartending. Reading up on the classics and watching other bartenders and what they do.

What goes into creating a new cocktail? What inspires you?

Usually what I am into at the moment, I like to have a different profile for each drink. One that is bitter or sweet. I get inspired by food, new flavours, new dishes and then create the drinks. What type of twists to make them my own.

Tell me about your fascination with Vermouth?

It comes down to when I was very young, my grandfather drank vermouth and gin/tonic. Before dinner he had Chinzano Vermouth, that smell stayed in my head, it’s simple, complex, herbs gives it such a great flavour. I even make a vermouth pasta sauce it just gives it so much taste.

What is your philosophy on food and drinks?

I love to eat, I love to drink. Fresh and sustainable as possible. I like bitter things as opposed to sweet. Savoury way in cocktails. I love using salt in cocktails.

What are some current trends you’ve seen in the cocktail market?

The growth of the craft cocktail, the revival of the classics. The distance away from vodka over the past couple of years.

What type of drinks do you like personally?

I like a boozy drink, I drink Whiskey predominately. Something with Whiskey, Amaro and Vermouth makes me very happy.

If you weren’t a bartender, what would you be doing?

I would be a ski bum.

What are the most unique ingredients you have every used to create a cocktail?

Yuzu, beer powder, liquid nitrogen

What is one of your tricks of the trade?

Trying to listen to what people like and want gets them to try new things, baby steps.

What is your favourite cocktail personally?

The Boulvardier

What food would you pair with the Boulvardier?

Anything rich, a good steak dish, it has a nice bitterness and its very strong. Rich pasta with tomato style sauce.

Tell me what the origins of the Black Walnut Bitters

They came out last summer, Fee Bros. a bitters company in upstate NY (Rochester, NY). I tried it in New Orleans and fell in love with it.

By: Richard Wolak

Jean-Sébastien Dupuis and his Cocktails

Jean-Sébastien Dupuis is the Bar Manager for Tableau Bar Bistro located in The Loden Hotel in Vancouver, where he has been mixing drinks since 2011.

I asked Jean-Sébastien to create a few of his signature cocktails at Tableau Bar Bistro, here they are along with the ingredients and preparation.

Up first is La Strangiato

Jean-Sébastien Dupuis making La Strangiato


1-1/2 oz Gin

¾ oz Amaro Montenegro

1 oz dubonet red

¾ oz Lemon juice

¾ oz raw sugar syrup


1)    Mix all the ingredients in a cocktail shaker.

2)    Add ice then shake

3)    Double strain into a tall glass

4)    Add splash of soda and ice

5)    Garnish thin slice of orange

La Strangiato

The next cocktail he made was the The Globe Trotter

Jean-Sebastien making The Globe Trotter


1-1/2 oz Bourbon

¾ oz Cynar (artichoke bitters)

½ oz Campari

1/3 oz raw sugar syrup

2 dashes Black Walnut Bitters


1)    Put all ingredients in a mixing glass

2)    Stir and strain

3)    Add ice

4)    Add fat piece of orange twist

The Globe Trotter

For his 3rd cocktail, he made Le Tropical

Jean-Sebastien making Le Tropical


1 oz white rum

½ oz green chartreuse

2 dashes fernet branca

½ oz mango juice

½ oz lemon juice

½ oz passionfruit syrup


1)    Mix all ingredients in cocktail shaker

2)    Add ice and shake

3)    Double strain into short rocksglass

4)    Add ice

5)    Garnish with 3 large mint leaves

Le Tropical

Tableau Bar Bistro  is located at 1181 Melville Street in Vancouver.

By: Richard Wolak

Tableau Bar Bistro Celebrates 1Year

Spot Prawn Corn Dog on a Stick

On May 16th Tableau Bar Bistro celebrated their 1st Anniversary, guests enjoyed wine, craft beer, and the house specialty La Strangiato cocktail.

Chef Marc-André Choquette serving Tete-A-Tete

The party was themed “Heads or Tails” which was the focus of the evening where all indulged in a feast of Spot Prawns done up many different ways. Chef Marc-André Choquette has created a Spot Prawn to kick-off Spot Prawn season as well summer.

Gougere Spot Prawn Tail Slider & Frites

Prawn Head Bisque

Sauteed Spot Prawn Skewer

I loved the Prawn Head Bisque, with fennel, steamed milk, served cappuccino style as well as the Spot Prawn Corn Dog on a Stick (with frites) and the Sauteed Spot Prawn Skewers.

Sauteed Spot Prawn Skewer

Tableau Bar Bistro is located at 1181 Melville Street and is open daily, you can also find them online at

By: Richard Wolak

Brunch with Kid Carson & Nira Arora at Tableau Bistro

Brunch is a favourite past time shared by many and should be an extraordinary experience, one that you will cherish. Vancouver has some wonderful places for brunch. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes. I am on a journey around the city to find these extraordinary places and, at the same time, I will be joined by a notable personality who may be a Film Producer or Director, Musician, Arts Festival Director, Actor or other well-known individual for Brunch at restaurants in and around Vancouver.

For my thirteenth brunch in this series, I was joined by Radio Hosts Kid Carson and Nira Arora at Tableau Bistro Bar in Vancouver talking about Radio, Life and more!

Kid Carson & Nira Arora

Kid grew up in Toronto, he used to make recordings at home, always had an interest in radio, he went to Humber College and took their two-year radio course. After sending out over 1000 demos only one station wanted to hire him, he took the job as DJ at a Christian radio station. After 18 months he got a call from KISS 92 FM, at that time the number one radio station in Toronto if not in Canada (he had sent them a demo while he was in radio school and was turned down). They interviewed him and then offered him a position as DJ on air, he worked there for a couple of years before the station was sold, and all the staff were layed off including him. Then 95.3 FM in Vancouver called and I took the job over the phone and came to Vancouver for the 1st time ever and ended up hosting their evening show. After a year at 95.3 FM I had enough and was planning to return to Toronto, the Beat 94.5 FM called they wanted to talk and to show me around their studios, a week later I was in talks with them on moving to mornings to host their morning show. Kid Carson The Beat 94.5 Vancouver’s top rated morning host.

Nira grew up in Nanaimo, she has a degree in Communications and Political Science from Simon Fraser University and a broadcasting diploma from the British Columbia Institute of Technology. Prior to joining CFBT in 2001, she worked as a journalist/reporter for the South Asian magazine show Zindagi, and on-air as host with Asian Pulse and Partners in Community Vision. She was also a reporter and host for Shaw TV and a fill-in host for World Beats on Channel M. She is the co-host of The Kid Carson Show with Nira Arora and Amy Beeman, a morning radio program on The Beat 94.5 in Vancouver.

How did the Kid Carson Show come about?

Kid doing the evening show on Z95.3, after a year it wasn’t for me. One day I got a call from the Beat to come on the morning show, then the show’s name was changed to the Kid Carson Show. Nira was moved from evenings mornings to join the show. Nov 15, 2004 was our first show together.

Did you ever think the Kid Carson Show would become so popular?

No and we go forward every day.

Have you always wanted to be a Radio Host?

Kid – Yes since childhood, I used to interview my friends; I was living in Toronto and got onto Kiss 92.

Nira – I wanted to be a Bollywood actress, then lawyer. I started acting while in highschool in Nanaimo, moved to Vancouver to go to SFU, and MC events. Rogers approached me, I ended up doing a degree in Communications, then interned from radio and tv. I sent in a demo for The Beat 94.5 almost 10 years ago, I started off doing afternoons, doing entertainment, then events and then mornings.

What do you want your listeners to learn if you will from your show each day?

Nira – To take a moment and have fun for the day. Relax and have fun, hopefully we provide that.

Kid – If you think you are messed up, give us some of your time.

What is your favourite food?

Kid – Filet Mignon

Nira – Thai – I love lemongrass and spice.

Mushrooms on Toast

Brunch Flatbread

Chicken & Waffles

Brunch Flatbread

Richard and Nira split the Mushrooms on Toast ($14). Kid had the Brunch Flatbread ($12) with shortrib, zucchini, peppers, artichokes, topped with 2 eggs; Nira then had the Chicken & Waffles ($15); Richard had the Brunch Flatbread ($12) with shortrib, zucchini, peppers, artichokes and no eggs. Nira, Kid and Richard shared a Pastry basket ($14) filled with delicious croissants.

What are your favourite restaurants in Vancouver?

Kid – All of the Glowbal Group Restaurants

Nira – Sanafir and also the Green Lettuce

What do you do in your off time?

Kid – go for dinner, movies, drive fast through Stanley Park, and snowboard.

Nira – spending time with my son, reading, swimming lessons. I like eating, going to the beach in the summer, and drinking wine.

How did Andrew the Intern become Andrew the Intern on your show?

Andrew was already working in the promotions department at the station, we asked him to fill in for a week, and he was great and we then gave him the job. He has been with us for over 1-1/2 years.

Has the format of your show changed from the beginning in 2004 to now?

As we learned personality, our show has evolved and changed along the way. We had personal issues go on the air, making it more real, we were getting to know each other on the air. Reality tv before reality tv, it was reality radio.

How far in advance do you plan your shows?

Constantly writing emails to each other of ideas of topics.

Do you come from an entertainment family?

Nira – No, my Grandma sang on the radio in India.

Kid – No

Where was your recent trip?

Kid – Las Vegas with my girlfriend, mother and family. Also went to Shanghai on another trip.

Nira — Montreal

Where was your most recent trip for the Beat 94.5?

Panama with the crew including Andrew the intern and Amy Berman, as well as our listeners who won the trip in January 2012.

Who are your mentors?

Kid –

  • Mad dog Michaels
  • Jesse G in Toronto

Nira –

  • Oprah – visible and inspirational
  • Gandhi – Indian, spiritual, love his qualities
  • My parents

Were there any guests on your show that surprised you in a good or bad way?

1)    Exkhart Tolle – the author of “The Power of Now” – he is like the Brad Pitt of authors. Took us 3 months to get him on the show. It was an energy ora when he walked into the studio.

2)    Tracey Morgan from 30 Rock tv show – he was in his trailer on air, after 3 minutes we had to end the interview, his answers were terrible.

3)    Jacob from “Hedley” – interviewing him on air –he licked Nira’s face during the Interview and she screamed.

What’s next for you or what’s on the horizon?

Shred your Ex for Valentines Day – we rent a shredder and have women or men who have been burnt in their relationships (we represent the people who hate Valentines Day).

Style: A La Carte

Attire: Casual

Time: Sunday 10:30am – 3:00pm

Tableau Bar Bistro

1181 Melville Street, Vancouver


For Reservations, please call 604-639-8632

Stay tuned to my next guest Interview along with the next Brunch in and around Vancouver.

By: Richard Wolak

The BEST Chicken & Waffles

Chicken and waffles is a soul food dish combining waffles, a breakfast food, with (usually) fried chicken. The dish is most commonly made by serving fried chicken with a waffle, the waffle then typically being covered with butter and/or syrup. This unusual combination of foods is beloved by many people who are influenced by traditions of soul food passed down from past generations of their families. Originating in the Southern region of the USA this comfort food dish has quickly made it on to restaurant menus in and around Vancouver.

Note: The prices indicated exclude tax.

In ranking order, these are are the Best Chicken & Waffles in Vancouver:


1)    Tableau Bar & Bistro – FIRST PLACE

Tableau Bar & Bistro

The dish: Buttermilk fried chicken, maple syrup  & savoury waffle!

My take: The chicken was unbelievably good crispy on the outside and tender and juicy on the inside. The chicken was brined for 3 days and then marinated in buttermilk over night. Personally I prefer white meat over dark and this version of the dish won me over not only for the chicken but for the savoury waffle combination as well.

Price: $15

Cuisine: French Bistro

On the regular menu: Yes on the Weekend on the Brunch menu

Chefs: Marc Andre Choquette

Location: 1181 Melville Street, Vancouver

Twitter: @tableaubistro



2)    Two Chefs and a Table – – SECOND PLACE

Two Chefs and a Table

The Dish: Polderside chicken, housemade waffles, pecan vanilla butter and syrup

My take: Even though it was a leg and a thigh, the chicken tasted very good, crunchy on the outside and tender on the inside. The waffle was large and thick and the pecan vanilla butter with the maple syrup really made this dish.

Price: $13

Cuisine: Canadian

On the regular menu: Yes on the Lunch and Brunch menu

Chefs: Allan Bosomworth & Karl Gregg

Location: 305 Alexander Street, Vancouver

Twitter: @2chefsandatable



3)    Hog Shack Cook House– THIRD PLACE

Hog Shack

The Dish: 3 pieces of chicken,, 2 waffles, Bacon bourbon maple syrup

My Take: Large portion of chicken, crunchy battered and fried. It was the savoury waffle with corn, scallions and cayene with the bacon, bourbon maple syrup that made this dish.

Price: $16

Cuisine: Southern Barbq

On the regular menu: No – call a minimum of 2 days in advance to special order.

Chefs: John Lim Hing

Location: 160-3900 Bayview Street, Richmond

Twitter: @hogshackca



4) House Guest – FOURTH PLACE

House Guest

The Dish: bacon & pecan waffles, yogurt fried chicken, cream cheese maple syrup

My Take: The chicken was good but could have used a bit more crunch, the waffles could have been larger, there was no maple flavour in the syrup, so I would have added maple syrup on the side with the dish.

Price: $12

Cuisine: Comfort

On the regular menu: Yes on Brunch menu

Chefs: Kayla Dhaliwall

Location: 322 Water Street, Vancouver

Twitter: @housexguest



5) Hidden Tasting Bar  — FIFTH PLACE

Hidden Tasting Bar

The Dish: buttermilk battered fried chicken with watermelon relish and cheddar waffle

My Take: It was like a fusion version of Chicken and Waffles, I liked the cheddar waffle on its own but not with the watermelon relish. I also thought having maple syrup on the side would have been a good addition to the overall dish.

Price: $12

Cuisine: International

On the regular menu: Yes on the dinner menu


Location: 433 Robson Street, Vancouver

Twitter: @hiddentastingbar



Apologies to other restaurants that I did not have a chance to visit for their Chicken and Waffles those are Phat Deli  and Rumpus Room!

Feel free to add your comment here with your favourite Chicken & Waffles in a Vancouver area restaurant and name the place and their location, the cost of each excluding tax and why you think they are the best!

By: Richard Wolak

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

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