Vincent Graton is a man of heart, a man of action, a man who goes to battle, an activist who never gives up, who cares about his neighbor. Actor, animator, columnist, sharing of happiness. Whether in the theater, on TV, on the radio Rythme 105.7 where he collaborates regularly, but also on social media where he is very active, Vincent is enthusiastic for the truth and rebels against lies and injustices. A true true. It’s also, and we’ve seen it many times on different shows like Kiwis and men or My caravan in Canada, a man who loves chefs, artisans, small producers in Quebec and likes to cook.
Life must go on, so in the morning, to start the day, tea or coffee?
Coffee in the morning … it’s a little ritual. Reading newspapers is also part of my morning ritual with good coffee! Afternoon and evening tea, learning my texts.
Do you make pancakes, eggs, smoothies…?
My kids are making pancakes now. Sometimes I get up, it smells like muffins … My 13 year old actually. I have little lunch … I am a coconut.
Have you found the pleasure of cooking during confinement?
Yes ! It brings the household together and the smells put sweetness in the houses.
What is essential in your fridge or pantry?
Parmesan, olives, tomatoes, pasta and vino…
Sliced bread, baker’s baguette or homemade bread?
Hmmm … a good hot loaf! The idea of learning how to make my bread during this period is there.
Cheese or dessert ?
Cheese. I am not a sweet tooth. Except for dark chocolate.
Meat or fish ?
Fish. When I’m in the Magdalen Islands, I’m happy!
Caramel or chocolate?
Dark chocolate, very dark, 70% and more.
Cake, cookie or cheese?
Cheese, especially Station cheese in Compton. I love this family that I’ve been to before. For the Magdalen Islands, I recommend the Pied-de-Vent cheese dairy and for Île aux grues, the Tomme de Grosse-Île. Let’s buy Quebec!
Beer or wine?
More wine and gin … from Quebec!
White or red?
I was red, made whiter.
Show me your favorite kitchen accessory, and why you chose it.
A good knife, I also have a good pan that has lived …
Do you have a pampered recipe?
The one everyone asks me … my ham! This is my mother’s recipe. The art of ham.
Tell me about the culinary achievement you are most proud of.
I often get big gang. Our December 31st is a tradition. I remember a buffet for 85 people. It was good !
Tell us that you miss things on occasion and that you have already happened to serve a completely missed dish …
I hate to miss a dish. I admit that white fish is an enigma for me. Portuguese, it’s fine … but otherwise the white fish gives me trouble (to laugh)!
What do you miss the most, you who like to go to a restaurant, talk to the chefs, watch them work, taste their culinary creations?
Neighborhood restaurants where there are neighbors. These human places that bring us together where we take the time to learn from others and toast. I love the little neighborhood cafes where we just take the time to talk to each other. I miss it. I like chefs who welcome customers, as if they were friends.
Your best dining experience for life?
Oh, there are many! My mom is the biggest cook I know. My father was great too! I admit that I have a memorable memory of a trip to Jerusalem. Everything I ate there brightened me up.
What did it smell like at home in the kitchen when you were little?
Small … it always smelled good … from cookies to spaghetti sauce … I have a soft spot for the smell of roast chicken or banana bread.
Did you take advantage, during this period of confinement, to redo the recipes you ate as a child?
I want to make a cookbook with the kids during this time. A family book just for the family. A memory. There will be recipes from my childhood.
Favorite culinary products?
Couscous. It’s been a long time since I did it. There I will have time.
What can’t you do without in the kitchen?
I can’t do without an onion. I like onion.
A culinary crush?
Fish and lobster caught by my friend Normand Déraspe in the Magdalen Islands. The sea enters me.
I’m not sweet, but unemployed pudding with vanilla ice cream. Ayoye!
Your favorite cooking style?
I have a weakness for Lebanese or Middle Eastern cuisine.
Do you have a suggestion to help the catering industry in Quebec, how can we help them?
We have to show solidarity with local producers. A basket of groceries as Quebec as possible! As for the restaurant … If you are used to going to a restaurant once a week, encourage restaurateurs who make take-out meals once a week.