Kóz Bistro executive chef Geneviève Filion has just came back from a wonderful trip to Turkey. The trip was motivated by a desire to discover the rich culinary culture and abundant gastronomy of this half-European, half-Asian country, where she picked up ideas that will find their way onto her new summer menu.
Chef Filion opens her travel diary to us, filled with gourmet memories.
Are you used to traveling through your taste buds?
I love visiting historical sites and soaking up a country’s culture. However, I must confess that my last trip was really to eat! Before leaving, I’m responsible for planning the gourmet itinerary. I do my research! I always have too many restaurants on my list and not enough meals to try everything.
In Turkey, I concentrated on food and my primary goal was to discover the local flavours of the country. I wanted to see if what we do here is right! I also went to see how mantis and sauces are made… I went to gourmet and neighborhood restaurants.
Turkey is a world-class gourmet destination that attracts a lot of attention. New Michelin stars are constantly being awarded, but there are also a number of small, typical establishments where it’s not uncommon for the cooks’ mothers to work in the restaurants.
How do your travels influence your cooking?
My summer menu will definitely be influenced by my time in Turkey. I want to be inspired by the yogurt sauces I ate there, and I want to prepare my shrimp the Turkish way. With our own twist, of course!
And on the other hand, there are some things I don’t want to change at all, like my pidés. They’re perfect! To be honest, I’m not jealous of what I tasted in Turkey!
Oh, but how inspired I was by Turkish breakfasts: it’s the best thing in the world! The table is full of small dishes, cucumber, tomatoes, eggs, all sorts of cheeses (salted, braided, vinegar), sublime jams, honey. I was impressed.
When you travel, do you prefer to visit Michelin-starred restaurants or small neighbourhood spots?
Local restaurants, always! I love the contact with the people: they’re not in show mode, it’s very authentic. I’ve been to three gourmet restaurants in Turkey, and I’ve found that it’s not the same closeness to the staff as a small family-run establishment. Gastronomic restaurants offer overworked dishes that sometimes don’t reflect local flavours, those that taste just like home.
Your best gourmet trip ever?
Spain! Without hesitation! It’s going to be hard to beat. I found that in Spain, where I visited Barcelona and Madrid, I ate different things every day or new interpretations of popular dishes. I wasn’t hungry enough to taste everything I wanted to taste! There’s such a beautiful diversity of meats and fish. They have an incredible playground.
Often, I don’t want to go back to a place I’ve already traveled to because I tell myself there’s so much to see. However, I have a feeling I’d go back to Turkey. For a few days, I wouldn’t say no! I really enjoyed it.
What do you usually eat to help you recover from jet lag after arriving at your destination?
I need a drink! The first thing I do, after dropping off my luggage, is settle into a little restaurant and immerse myself. I’m not necessarily hungry, I just want to drink, and it has to be a cocktail with local flavours. Not a beer, no! I have the impression that this is when the journey really begins, when the pleasure sets in and I settle down.
Is there a Quebec dish you miss when you’re traveling?
No! I have friends who say, “ah, I can’t wait to eat poutine”. Not me! That’s what’s fun about traveling: to be unsettled, to be somewhere else, to be out of your own slippers. I want to experience other cultures, I want to come back transformed. Even if the food isn’t good, I’m there, not here.
A country with a culinary culture you’d like to visit?
I’d love to visit Georgia! There’s a chef there, Tekuna Gachechiladze, who is very dynamic. I think what she does is beautiful. She proudly represents her country through her restaurant, which highlights local produce.
I’d love to go back to Asia. I’ve been to China, but gastronomically, I didn’t find any interesting places. Thailand would be nice. It sounds really good, but right now, I feel like everyone’s going there.
If you’d like to taste chef Filion’s Turkish-inspired cuisine, book now at Kóz Bistro.
