Owner/operator, Crêpe Montagne
Photos and questions by Maureen Provençal
PQ: Whats your food/wine philosophy?
MG: Be moderate with your food and wine intake.
PQ: One food you cant live without?
MG: Milk and cereals.
PQ: One ingredient you cant live without?
MG: Different types of flour.
PQ: What food/drink should people be more open to trying?
MG: Anything that you dont know, you should try it at least once.
PQ: One food you avoided as a child and now love?
PQ: Weirdest thing youve ever eaten?
MG: I ate calves' brain at cooking school. I ate it because I had to.
PQ: Exact moment you decided to become a chef?
MG: I never decided to become a chef. Like many other people I ended up in the food industry. I studied the hotel and restaurant industry at school and my path in life has led me to where I am now.
PQ: Whats your solution for a last-minute meal?
PQ: Best trend in food/restaurants?
MG: Restaurants becoming more sensitive to their clients needs.
PQ: Worst trend in food/restaurants?
MG: Corporate industries within corporate industries ie: Wal-Mart selling food. It makes it difficult for the smaller businesses to survive.
PQ: Greatest professional moment?
MG: When I opened Crepe Montagne in 1997 with my wife Laurence.
PQ: Where would you go to eat if you could go anywhere in the world?
PQ: Where would you go for your last meal in Whistler?
MG: If Val dIsere was closed, I would be at home with my wonderful wife and two daughters and my poochy Elky.