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Ottawa’s Marc Lepine, the chef-owner of Atelier on Rochester Street, will be honoured April 10 in Toronto with this year’s “Most Innovative Chef” award by Canada’s 100 Best Restaurants magazine.
Lepine, a two-time winner of the Canadian Culinary Championships, will be recognized at a ceremony along with renowned Canadian chefs Lynn Crawford, who is to receive a lifetime achievement award, and Michael Smith, who is to receive and award for the best farm-to-table restaurant.
The publication is also to announce its annual rankings, in advance of the magazine, which is now in its fourth year, hitting newsstands on April 16.
Atelier, a 22-seat restaurant which opened in the fall of 2008, serves a 12-course tasting menu every night, inspired by such cutting-edge restaurants as Alinea in Chicago, where Lepine briefly cooked.
Lepine delights in creating dishes that are as thoughtful, complex and visually arresting as they are delicious. When Lepine won the culinary championships in 2016, his dish included smoked steelhead trout with miso-molasses glaze, cured pork belly, barley-and-corn porridge and corn-cob broth.
On the publication’s previous list, Atelier ranked 60th. The rankings were assembled from the submissions of more than 82 judges, including chefs, restaurateurs, journalists, gourmets and industry leaders.
phum@postmedia.com
twitter.com/peterhum
查看原文...
Lepine, a two-time winner of the Canadian Culinary Championships, will be recognized at a ceremony along with renowned Canadian chefs Lynn Crawford, who is to receive a lifetime achievement award, and Michael Smith, who is to receive and award for the best farm-to-table restaurant.
The publication is also to announce its annual rankings, in advance of the magazine, which is now in its fourth year, hitting newsstands on April 16.
Atelier, a 22-seat restaurant which opened in the fall of 2008, serves a 12-course tasting menu every night, inspired by such cutting-edge restaurants as Alinea in Chicago, where Lepine briefly cooked.
Lepine delights in creating dishes that are as thoughtful, complex and visually arresting as they are delicious. When Lepine won the culinary championships in 2016, his dish included smoked steelhead trout with miso-molasses glaze, cured pork belly, barley-and-corn porridge and corn-cob broth.
On the publication’s previous list, Atelier ranked 60th. The rankings were assembled from the submissions of more than 82 judges, including chefs, restaurateurs, journalists, gourmets and industry leaders.
phum@postmedia.com
twitter.com/peterhum
查看原文...
