Tamy hosts on the Vrai platform, the cooking show Restaurant pop-up !
In each episode, a guest chef creates a special menu for a festive evening, allowing viewers to discover his or her original culinary culture.
Tamy is a traveler in heart and soul. Born to a Quebec father and a Moroccan mother, she also spends several months a year in Morocco.
It is also her various participations in travel programs that have nurtured this enthusiast after gastronomic, tourist, cultural and artistic meetings.
Tamy is a fan of quality products, respecting nature and those for whom they are produced.
Breakfast, tea or coffee?
Morning coffee, more sancha tea in the afternoon and herbal tea in the evening.
Croissants or oats, fruit …?
Toast with sourdough usually with a little cheese. I really like fresh fruits, in fact anything that is very fresh and even refreshing entices me. Yogurt, oatmeal, berries, cereals, it all depends on when and with whom I am.
Sliced bread or baguette?
Baguette, I also like to buy multi-grain bread, traditional bread from the place I am visiting e.g.
Cheese or dessert?
Spontaneously, I better say cheese. Here too, discovering the local products of the countries or regions I visit is a real pleasure. I usually like strong cheeses, like Comtomme from La Station cheese dairy in Compton, but when I go to Jean-Talon market, Qui lait cru or Hamel cheese dairy, I ask for advice. It’s perfect to get into the spirit of discovery and I’m never disappointed, especially with Quebec cheeses. Otherwise, I like not too sweet desserts, lemon cake, cakes with small red fruits, like raspberries.
Meat or fish?
Rather than fish. Generally fish with white meat, but also salmon trout.
What makes you happy when you get a dish at the restaurant?
Let it be delicious, colorful, varied, let it have some bright ingredients, even for a salad.
With steak, salad or chips?
Caramel or chocolate?
I am a fan of chocolate, dark, at least 75% cocoa and more. Sometimes a chocolate with a little fantasy, nuts, cocoa chips, almonds, dried fruits, fleur de sel …
Cake or biscuit?
Biscuits. I like raisin biscuits with oats, almond biscuits, biscuits.
Your birthday cake?
A cake with marzipan, strawberry or raspberry.
White or red?
Mostly natural wines, we have access, here, in Quebec and Canada, to an incredible selection in this category, even in SAQ, and there again I found myself fascinated by the suggestions and in the restaurant by the sommelier. a profession which I respect very much. I really like the wines from the Les Vins Dame-Jeanne wine agency and the opnopole agency, such as the delicious Domaine Chamonard.
Bubbles or cocktail for aperitif?
Cocktail, at the moment, I am very tequila. A good margarita with good fresh herbs, citrus … I also like cocktails with a hint of bitterness, it is often a discovery. Here too the bartenders and mixologists offer very creative things and I leave them to help me discover their creations.
Tell me about your favorite kitchen accessory and why you chose it?
Oh, that’s very exciting to me, because these objects have been following me everywhere since I left my family home. My mother’s wooden spoons.
Do you have a little ritual when preparing meals? Small glass of wine, background music, do you sing?
What I can say is that my guests will be involved, music, wine and a very good discussion. Otherwise, if I am alone, listening to podcasts, it is a moment of detachment from life, of calm, often of beautiful discoveries and reflections.
Is hosting at home important to you?
The act of gathering to eat is, in my opinion, one of the most beautiful human experiences. For me, it is an opportunity for sharing, pleasure, an exchange of energy. When I wait for friends, I like to prepare a fish in the oven, accompanied by baked potatoes with fine herbs, asparagus if they are in season, otherwise I replace it with other vegetables! And some small money to share … bread with dough, fresh food: zebra tomatoes, burrata, basil. Arugula for its side with pepper, radicchio for sweet bitterness, endive, avocado, pine nuts … it depends on the season.
Tell me about the culinary accomplishments you are proud of.
To make a successful family recipe from my mom, originally from northern Morocco. She introduced me to the preparation of torture and when I make it and get as close as possible to the original flavors, close to those of my mother, I am at the peak of happiness. Potatoes, eggs, fresh parsley, cheese, soft spices. Also, I was quite proud the first time I did and managed to make a risotto. It was a parmesan risotto with a little truffle, grilled steak and a handful of arugula. Delicious!
What scent did you have in your home, in the kitchen, when you were little?
Like many kids in Quebec, spaghetti sauce is a must, shepherd’s pie, but also the spices in the mortar, the oatmeal flavor my mom lovingly prepared. Otherwise, I have a childhood memory in Morocco, of my uncle who had prepared a fabulous mechoui. Children ran everywhere, with tears and laughter, flowers, fruits, the scent of lamb in the soft embers, the wind, the sun, the joy everywhere. It still bothers me to think about it. Like it, sensory and olfactory memories sublimate emotions and nourish our soul.
Your favorite restaurants?
Montreal: My rabbit wine, butterfly wine, I’m hungry, third landscape, Candide, Bouillon Bilk, Leméac, L’express and Monarque
Quebec: The deal is ketchup
Marrakesh: More 61
Spain: Bar Milagros, in Ibiza
New York : Wallsé and Lucien
Favorite kitchen products?
Since I am regularly in Morocco, I recently discovered a truly extraordinary olive oil from Domaine Sauvage. It is in Morocco, about 30 km from Marrakech. This couple, Souhail and Delphine, transformed a desert land into a veritable oasis of biodiversity. The food there is unforgettable. The dishes are very colorful … fried vegetables, arugula hyper peppers, edible flowers, wine, olives, thyme honey … The topography is incredible, the horizon is visible and the contrast between the farm and the surrounding desert hills is absolutely striking. I feel completely free when I am close to the ground, when I feel the air, the wind. It’s my little paradise.
Favorite dish in the restaurant?
Lobby spaghetti at Joe Beef, lamb and fish chops at Mylos, Portuguese chicken at La Poule Mouille, sorrel soup at L’Express and beef ravioli at Brasserie Bernard.
What can you not do without in the kitchen?
My father was an agronomist and with him, we visited agricultural Quebec, the producers of maple syrup, that is, maple syrup. Moreover, in the Pépin family, there is a sugar bush still in commercial activity. Alternatively, lemon, butter, olive oil, fresh herbs, parsley, mint, basil, rosemary.
Chips, not too guilty (laugh)!
Your favorite style of cooking?
I do not think there is more secret now, it is Mediterranean cuisine. For its diversity, benefits and freshness.