Montreal star chef Stelio Perombelon is done with the restaurant world - most famous restaurant dishes

I met metin 1997 for the first time in the kitchenette of the famous Montreal restaurant Les Caprices de Nicolas.
Starting with the late Nicholas jonlu, who had the main star power in the kitchen, the restaurant was named after him.
After William leux left, William Frachot took over the restaurant, but returned to France to run the restaurant at du Chapeau Rouge, a family inn in Dijon with two Michelin stars.
Perombelon ranked second under the command of Frachot and was promoted to chef after Frachot left.
Promotions are risky: At 28, Perombelon never held such a high position in any of the top restaurants.
But he stood up and a star chef was born.
This achievement is only Perombelon 25-year career.
The 47-year-old works or operates in many of Montreal's most famous restaurants.
He wrote the book, appeared on TV and received international honors, and in his latest post, he was well received as a chef/partner.
What's even more surprising is that he decided to give up all this year.
His last service at M.
Mme is in April.
I received a letter from Perombelon in the middle.
In July, he said he had to leave not only the restaurant, but the restaurant world.
"I won't stop being a chef, but I doubt very much that I will lead a restaurant again," he wrote . ".
We have an appointment.
Since the publication of 2000, the struggles of chef life have been exposed.
Since then, the memoirs of dozens of other chefs have detailed careers, filled with psychological abuse, substance abuse, bad working conditions and long hours of work. And intense struggles involving personal relationships and lack of family time, leading to divorce, depression, and even suicide in some cases.
The image of a gentle celebrity chef surrounded by courtiers is misleading; the day-to-day, month-to-month, year-to-
Even the most successful people, the annual grind of this profession will wear and tear. Besides eye-
The recent documentary details the colorful but often frustrating career of George Perrier (
King George, 2015)
Jeremiah Tower (
The last grand, 2016).
Professional cooking can be the ideal way out for young people who may not be the sharpest academically, but have good flexibility, a love for discipline and organization, and artistic sensitivity.
Under the right conditions, the chef's career can be very fulfilling.
However, it was so challenging that many chefs left the restaurant and turned to work less stressful and less time --
Consumption, reduced physical consumption and better payment.
Although Perombelon has started now
More and more people envy his career. and-coming cook.
He was born in France with his parents from Mauritius and moved to Montreal at the age of four, with his father working at STM.
"My dad works shifts from 3 to 11 in the evening. m.
Perombelon recalled that when we met at the Leméac restaurant, he conceived the menu for the restaurant as early as 2001.
"I remember when I vowed never to find a job where I couldn't see a child.
"His early food memories were at the farm in Fabreville, where he grew up.
"I remember being even attracted to all these vegetables at the time," he said . ".
"We had Mauritian food on weekends, but we had very fond French food every day.
Everything is seasonal.
We'll buy strawberries in June and raspberries and tomatoes in July.
We will freeze everything in a big refrigerator.
It's interesting. I'm already interested in cooking.
When he was 13 years old, his mother died of cancer.
"She knew she had been ill for a while, but she never told my father.
But from a very young age, she made me ready.
When I was 10 years old, I washed my clothes and baked cakes on weekends.
"Perombelon is now his only child, he is alone with his father, whose father sent his son to the French university for secondary school, with the aim of getting him to college
"Immigrant parents want their children to go to college, but my grades at school are average.
Before I entered the University of Montreal to study teaching, I played a bass guitar and wanted to be a musician for a while, but I left a few months later.
It took me a long time to tell my dad.
Perombelon has been a bicycle courier for two years.
"Winter in summer," he said proudly . "
But one day I saw a cooking.
A year later, with the blessing of his father, Perombelon entered the Quebec Institute of Tourism, "Why not, I suppose ? ".
"From day one, I knew very well that I was doing the right thing.
After graduation, he performed in France for Bernard Loso, one of the most famous chefs of the time.
In the second year of itq, he entered a journey that had a greater impact on his career when he started at St-Denis St.
Run by a young Quebec chef.
The chef in the restaurant is Norman delle tihoo.
Perombelon spent two happy years in Laprise's kitchen, and then headed to the city center at Frachot's suggestion to work with Laprise's then major rival, Jongleux.
"I never had the courage to tell norm where I was going after I left toque! ,” he said.
"When Serge, the mushroom supplier he used to sell to Nicholas, showed up, I 'd hide in the fridge so he wouldn't tell Normand he saw me.
"After four years at Les Caprices, two of the chefs, Perombelon, left, where most of the menus can still be credited to him today.
During his stay there, Perombelon hired Patrice Demers, a young pastry chef, and is now his boss.
Not long after, Demus and restaurant owner Claude benosorier began planning to build a restaurant around the vegetables.
Opened on Van Horn Avenue
In 2003, Perombelon served as the head chef, and the restaurant will be called Les chevres.
"After two years in lemiak, I wanted to go back to high school --
Finish cooking, "said Perombelon.
"We ended up running a revolutionary restaurant.
All vegetables-
Only foie gras, fish and lamb serve as protein.
Even if we don't realize it, we are shaking the foundation.
"In fact, they are: Les chevres is the first Montreal restaurant featuring vegetables --and dessert-
A menu with a focus, as well as a natural, organic and (gasp! )
Private imported wine
It was very popular today, but I didn't know it at that time.
Former GQ food columnist: "Les chevres in Outremont is the most popular.
I'm crazy about that place.
Great.
I don't like vegetables very much-I still don’t —
But very good.
The emphasis on vegetables and local ingredients is ahead of schedule.
If it is still open, Les chevres today will be modern.
"Les chevres was very successful outside the gate and they opened a more casual space next door to Le Chou.
However, Les chevres lasted only three years.
"Our first six to eight months have been very good," said Perombelon . ".
"We are at cond' énast Traveler, on the list of the best new restaurants in en, etc.
Just don't have enough money to keep it going.
Maybe we're ahead of our time.
"In the months after the closing of Les chevres', Perombelon was tough and he owed debt in bankruptcy.
He taught at itq for nine months, consulted on the menu and ended up working at a new casual restaurant with the concept of bistronomie.
"The fact is that I was ashamed after Les chevres closed," he said . ".
"People would ask me to quote stories, recipes on TV, but I refused everything.
"You're used to being the top chef's attention, but I quickly noticed that media people are more interested in bigger names like Martin (Picard)or Normand (Laprise).
I already wanted to leave the stove a bit.
In the 2012 incident, Perombelon was fined again
Dining area, a wish restaurant in St DistrictSulpice Hotel.
For three years there, his father was diagnosed with colon cancer and died after surgery.
Perombelon was destroyed.
"It was the first time I felt my career had taken me away from home.
After leaving Sinclair, Perombelon was already thinking about the end of his chef career.
In the second year, he taught and promoted two books, 25 verbes pour apprender cuisiner and Boulange et boustifaille.
Created with Baker Albert Eltro.
But, the kitchen phone called back again, and Asbed and Sevan Istanboulian approached him to a bar built next door to their successful Laurel Avenue.
Coffee shop Toi Moi & Café.
Restaurant called M. Mme.
Stylish enough to accommodate a private room, as well as a casual and gourmet menu.
Everything was built to highlight the cooking of Perombelon.
Who can resist it took 20 months to open it, but the comment was great when it finally opened.
The chef's delicate touch and subtle taste and varied texture are obvious, as are his impeccable techniques.
The dishes include the Quebec buffalo mozzarella cheese block with pea shoots and tomato sauce in the oven-
Dried vegetable skins and raw hamchi with three kinds of radish, curry oil and wild rice.
"I always cook like a jazz hand," says Perombelon . ". “I improvise. I create.
I never wanted to cook the same dish twice.
That's what I did.
I hope every dish is a statement.
I'm here right now.
"It looks like Perombelon is back in his element, especially when he's in 10 chefs at the annual chef award.
But in January, everything began to fall apart. “My 18-month-
The old daughter was admitted to St.
The hospital is suffering from a very serious health problem.
I sent her to the hospital with one hand driving the car and the other holding her.
The doctor took over my job until my wife showed up after work but then I had to leave because I had a winemaker dinner at the restaurant, two members of my kitchen staff were away that night.
"My daughter has been in the hospital for six days and I am in the restaurant every day, away from her and I am getting more and more painful.
I thought a lot about the cook not going to the dentist or doctor.
They don't take a day off because they don't want to let the team down anyway.
After careful consideration, Perombelon told his family that he would leave the industry and be in M. Mme.
Since then, he has been writing a book based on vegetable cooking, focusing on his new passion: running.
He is preparing for his first marathon in Montreal on September.
"I started running when I was 40 and I fell in love with it," he said . ".
"This is very helpful to my discipline.
A lot of chefs are taking anti-depression, but running has helped me relieve stress and stay healthy.
When you plan to run 10 k the next day, it's easy to miss a beer or bacon after night service.
Given that Perombelon had left the kitchen before, one would wonder if it was just a short-livedlived burnout.
"No," he replied.
"I still have the energy to run 80 kilometres a week, but I don't have the energy to spend 80 hours in the kitchen.
"I had no family when I was young.
The kitchen is my family.
But now I cook for my kids every night and I'm happy with that.
I want to give them a better life.