At The Pass with Martine Bauer
At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight.
🕒 5 min read
Currently
Chef/Co-Owner, Pompette and Bar Pompette opening soon
Formerly
Five-star hotel Constance Prince Maurice Hotel in Mauritius Island where I also did my hotel school courses, Michelin-starred restaurants Le Royal Monceau - Raffles Paris and La Cuisine Restaurant in Paris, Chef for the Prime Minister of France
Favourite dish to make right now
Boeuf Bourguignon, a dish that brings people together. Since the pandemic, I work less long hours and having dinner at home with my family is such a privilege.
Last cookbook purchase
Naturalité by Alain Ducasse and Romain Meder
Have you read it/tried any recipes
Yes, I am in it right now, but I only take inspirations from big chefs. Each person interprets differently.
One dish or ingredient you’d like to see gone from menus
Strawberry, tomatoes, raspberries or whatever summer produce in winter time. If everybody could respect the seasons.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
I would like to see more local food around. We need to support local farmers.
Biggest influences
I don’t really have influences but have always been inspired by people who works with respect for the products.
If you could eat at any restaurant in the world
Maison Bras in Aubrac, France. My dream.
Last thing you ate
Crèpes Suzette with the delicious marmalade from Tamarack Farms.
Three must-have ingredients always in your fridge
My mother’s special chili paste from Mauritius Island where I was born and raised, cilantro, and ginger.
Guilty pleasure
I tend to add Kewpi Mayo everywhere.
Selection of enticing fare from Pompette.
Top 3 favourite Toronto restaurants
The Restaurant at Pearl Morissette - Daniel Hadida and Eric Robertson are doing a great job of respecting our ecosystem and the land we inhabit.
Sakai Bar - Where I’ve learned about Japanese food and Stu (Stuart Sakai) is such a passionate guy who can talk about sake for hours.
Dreyfus - Zac (Zachary Kolomeir) is doing the best combination of French and Jewish cuisine in one and only place with a great wine list.
Top 3 favourite Toronto bars
Bar Piquette for the wine, Gift Shop for the cocktails and atmosphere, El Rey for the atmosphere.
Go-to drink
Negroni for ever.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Whenever I say to the team I’m heading out and leaving the kitchen, two hours later I’m still here.
And one habit you have in the kitchen that will inspire young chefs
Remain calm in any situation. There is always a solution to problem.
Hidden talent
My mom taught me how to sew, and I am not bad at it.
Best career advice you ever received
To always keep my human sensitivity and generosity, from Christophe Langrée, the last chef with whom I worked in Paris.
Worst career advice you ever received
Many years ago when I was still apprentice, I asked for help to carry a 40 kilo chicken container, and the chef said, “You chose a man’s job, so work like one”.
Your advice for a young cook starting out in the business
If you feel that’s what you want to do, don’t let anyone tell you otherwise. Never give up on your passion.
In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.
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