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Quick bites with

Chef Bernard Casavant

Of Thyme Bistro (formerly Chef Bernard’s)


Photos and questions by Maureen Provençal

PQ: Your food philosophy in 25 words or less?

BC: Local, local, local! Organic, clean, simplified taste.

PQ: One food you can’t live without?

BC: Organic sea salt.

PQ: Weirdest thing you’ve ever eaten?

BC: Braised rattlesnake.

PQ: Where would you go to eat if you could go anywhere in the world?

BC: Napa Valley, California.

PQ: Most memorable meal?

BC: Trois Gros, France.

PQ: Where would you go for your last meal in Whistler?

BC: At home with my wife Bonnie and a great bottle of wine.

PQ: Greatest professional moment?

BC: Representing Canada in the Bocuse d’Or competition in 1991.

PQ: Best trend in food/restaurants?

BC: Simpler foods, done excellent.

PQ: Worst tend in food/restaurants?

BC: Bacon & eggs ice cream(????)

PQ: Personal hero?

BC: My wife Bonnie for understanding my profession for the last 29 years.