Smörgåsbord – Tutti Matti, Debu, The Four Seasons

Look, more Smörgåsbord! A few weeks back, we headed up to Mount Pleasant to do some shopping. Our mission was Ontario buckwheat flour from Culinarium, but we stopped at Debu’s for their awesome 3-course prix fixe lunch. This is a chickpea fritter with a mango salad that was offered as an appetizer.

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Stirring the Pot with Chef Thomas Bellec

Chef Thomas Bellec was raised in coastal Concarneau in Brittany, France and trained in the classical tradition – at a Michelin one-star in his hometown. He then worked in a few French restaurants before being recruited to Canada by the Inn at Manitou. In 1999, he began a career with Four Seasons Hotels, with postings first in Toronto, then in Carmelo, Uruguay, Lana’i, Hawaii, and Boston. He became the Executive Chef at Four Seasons Toronto (21 Avenue Road) earlier this year.

What inspired you to become a chef?

I was inspired to cook by my grandparents, who ran a renowned bakery in Brittany.

What is your favourite dish at the restaurant where you cook and why?

Born and& raised in a coastal town in Brittany, I love to cook seafood; my favourite dish right now served in Studio Cafe ia a pan-seared scallop with green apple and celery salad served with a warm bacon vinaigrette.

Three ingredients you couldn’t live without and why?

Bread, cheese and wine….. simply being French.

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