Chef Geneviève Filion is inspired by the culinary traditions of other countries—dishes with fresh ingredients and exotic flavours, which she will feature on the menu at the Kóz bistro throughout the summer season.
Now that Chef Filion has finalized the details, we asked her to give us a rundown on some of the new menu items that diners will be able to enjoy…
What was the main inspiration for the menu?
As in the past, I’m sticking to the Mediterranean theme. After all, we’ve got a lovely terrace right on the waterfront and that in itself is an inspiration! I wanted to offer light dishes with a variety of sharing plates to showcase the local produce. I use a lot of vegetables. That never changes!
Food plating is also important to me—attractive looking dishes featuring fresh ingredients and lots of colour.
What items can we expect to find on the new menu?
More fish! I’ll have a salmon crudo (raw) with fennel oil and orange blossom. I’m bringing back the fried calamari that was so popular last year, and there will be the summer seafood standards like octopus, shrimp, and the fried whole fish.
I’ll also have a brand-new eggplant dish—whole, peeled and grilled. Served with tahini yoghurt and harissa vinaigrette, it’ll be the perfect complement to other small dishes like falafels or batata harra (potatoes with herbs and garlic mayo).
Fish is clearly your specialty! What’s the secret to finding the best quality seafood?
It’s all about freshness! I have excellent relationships with my suppliers, like the Marché de Poisson (fish market) in Sherbrooke. They always provide me with the freshest, high-quality produce. I also source seafood from Greece and Tunisia, as well as from other regions of Canada—salmon for example, and oysters from Prince Edward Island and New Brunswick.
Of course, it’s important to take into account the best way to serve a particular type of fish or seafood. It takes more than just salt to bring out their subtle flavours. I choose ingredients such as high-quality herbs that will enhance the taste.
What are your favourite herbs and spices?
I use a lot of Aleppo pepper, black sesame, sumac and black cardamom, then liven up a dish with citrus fruits (orange, lemon, lime) and by adding fresh herbs such as dill, basil and coriander.
Which culinary cultures inspire you the most?
The trips I’ve made to other countries are the key. Syria fascinates me, as does Morocco. However, the country that most attracts and inspires me is Turkey. It’s on my wish list! The country has so many great chefs and I’d love to sample its culinary culture for myself.
What would you like to include on your menu in the future?
I’d love to offer a mixed gril—i.e. a large sharing dish with, for example, kebabs, grilled chicken, fish and so on. If the opportunity presents itself, I might even do that from time to time this summer as a Chef’s special!
We invite you to come and taste the fresh, seasonal dishes at Kóz, designed by our creative chef, Geneviève Filion. Reservations recommended: 819 843-6714 or online.
