{"id":4404,"date":"2014-07-22T15:59:03","date_gmt":"2014-07-22T15:59:03","guid":{"rendered":"https:\/\/botabota.ca\/hublot\/gastronomie\/the-man-behind-the-menu\/"},"modified":"2018-11-07T23:03:56","modified_gmt":"2018-11-07T23:03:56","slug":"the-man-behind-the-menu","status":"publish","type":"post","link":"https:\/\/botabota.ca\/en\/hublot\/gastronomy\/the-man-behind-the-menu\/","title":{"rendered":"The man behind the menu"},"content":{"rendered":"<p>We met with <strong>DAVID FIORE<\/strong> and ask him some questions about his career and his inspirations. Discover with us who&#8217;s behind the menu at Bota Bota, spa-sur-l&#8217;eau!<\/p>\n<p><strong>What\u2019s your role at Bota Bota?<\/strong><br \/>\nI lead the restaurant kitchen and staff. So, in short, I supervise the creation of our seasonal menus, our relationships with suppliers, the weekly organization of schedules, inventory, and paperwork \u2013 useful but not so exciting. I also work hard \u2013 just like my colleagues, it must be said \u2013 to create dishes for our clients and keep the kitchen and kitchen materials clean, while ensuring the quality of our products, meals, and presentations.<\/p>\n<p><strong>Tell us how you got here \u2013 where did you train?<\/strong><br \/>\nI finished high school when I was 17 and immediately enrolled in an Italian cooking course at the Institut de tourisme et d\u2019h\u00f4tellerie du Qu\u00e9bec. I graduated a little more than a year later, and worked in many soulless restaurants before landing a spot at La\u00efka, where, thankfully, I gained valuable experience under chef Jean-Fran\u00e7ois De Villemure. Four years later, I moved on to Auberge Saint-Gabriel\u2019s catering service, which at the time was led by \u00c9ric Gonzalez. After three years of hard work, I was named Kitchen Manager at Bota Bota, to my great pleasure.<\/p>\n<p><strong>How did you fall in love with cooking?<\/strong><br \/>\nMy love for cooking came from my incredible family\u2019s passion for food. Our family meals, in line with the Italian tradition, lasted hours, and greatly contributed to my own passion.<\/p>\n<p><strong>How would you characterize Bota Bota\u2019s Auberge sur la Route menu?<\/strong><br \/>\nThree words describe our seasonal menus: fresh, light, and indulgent. The menu is composed of light dishes made with fresh and healthy products that also allow our clients to indulge a little bit, for example with a small yet bold selection of Quebec cheeses and desserts.<\/p>\n<p><strong>Can you share a surprising ingredient combination served at Bota Bota?<\/strong><br \/>\nWe like combining fish or seafood with something like vanilla or red fruit, which is not very common. But we aim to maintain a certain simplicity that will please all palates. That\u2019s why our culinary experimentations are so subtle.<\/p>\n<p><strong>What\u2019s your favourite dish on the current menu at Bota Bota and why?<\/strong><br \/>\nI would say the octopus carpaccio because, from a professional standpoint, it\u2019s a delicate and unique product to work with. Plus, the presentation is quite enticing. The slightly acidic bean salad makes it all the more tasty, and the grilled chorizo adds weight to the delicate octopus. It\u2019s an exquisite mix, made even better with a glass of white wine.<\/p>\n<p><strong>Flash quiz<\/strong><br \/>\nA true stereotype about cooks: Their passion makes them workaholics.<br \/>\nA false stereotype about cooks: They\u2019re all alcoholics. They like partying, that\u2019s all!<br \/>\nWhat you like cooking most: Honestly, I like cooking everything. I especially like making tartares and risotto, because they are some of my favourite dishes.<br \/>\nFavourite chef: Grant Achatz from Alinea in Chicago, for his techniques and presentations. I also really like Jamie Oliver, for his passion and simplicity.<br \/>\nKitchen secret: Soups and sauces taste much better if you let the ingredients sweat in a little oil or butter at the start of cooking. By \u201csweat\u201d, I mean cook over medium heat, without letting the ingredients colour, so as to get as much sap, flavour, and aroma out of the food as possible.<br \/>\nBeginner\u2019s mistake: Not tasting before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A true stereotype about cooks: Their passion makes them workaholics. Who&#8217;s the man behind our new menu? Discover David Fiore<\/p>\n","protected":false},"author":41,"featured_media":4405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75,77],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The man behind the menu | Bota Bota, spa-sur-l&#039;eau<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/botabota.ca\/en\/hublot\/gastronomy\/the-man-behind-the-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The man behind the menu | Bota Bota, spa-sur-l&#039;eau\" \/>\n<meta property=\"og:description\" content=\"A true stereotype about cooks: Their passion makes them workaholics. 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