Out of the Box & Into the Bubble: How Alumna Héloïse is Putting Her Stamp on Québécois Cuisine
Fast forward to today.
Héloïse keeps herself busy as a culinary writer with two websites. In one, she's posted over 120 recipes of her own, and in the other, she focuses on discussing and dissecting Québec's local and provincial culinary scene. As well, she is a personal chef and a menu developer/consultant for other business owners.
Lastly - and perhaps most importantly - she also has a pop-up restaurant of her own.
She calls it a bubble restaurant (resto-bulle en français), and explains that "the image of the bubble is very strong, since once we perform such a whimsical event, it never comes back." And what a whimsical event it is, indeed: her first took place just three weeks ago, in a space at Robert Lepage's famed production centre, La Caserne. Consisting of seven courses, the gastronomic journey was themed "Underground" - a nod to the shady, clandestine operations that inspired her concept.
Credits: Headshot, Bird's Nest & Héloïse at work by Annie Simard; Gold Nugget by Catherine Martel. Food styling for both the nest and gold nugget by Valérie Labbé. See all the photos from her Underground Resto-Bulle here.