Tamy hosts a cooking show on the Vrai platform pop up restaurant !
In each episode, a guest chef creates a special menu for the gala evening, allowing viewers to discover his distinctive culinary culture.
Tami is a traveler at heart and soul. Born to a Quebec father and a Moroccan mother, she also spends several months of the year in Morocco.
In addition, her participation in tourism programs fueled this passion for gastronomic, tourism, cultural and artistic encounters.
Tamy loves quality products, respecting nature and those for whom they were made.
Tea or coffee in the morning?
Coffee in the morning, sancha tea in the afternoon and herbal tea in the evening.
Croissant or oatmeal, fruit…?
Sourdough bread is usually toasted with a little cheese. I love fresh fruit very much, in fact I am tempted by everything that is very fresh and even refreshing. Yogurt, oatmeal, berries, cereal, it all depends on when and with whom I am.
Sliced bread or baguette?
Baguette, I also like to buy multi-grain bread, such as traditional bread from the country I am visiting.
Cheese or dessert?
Spontaneously, I’d rather say cheese. And here again, to discover the local products of the countries or regions that I visit is a real pleasure. I usually like hard cheeses like Comtomme from La Station in Compton, but when I go to Jean-Talon Market, Qui lait cru or Hamel Dairy, I ask them for advice. It’s perfect for getting into the spirit of discovery and I’m never disappointed, especially with Quebec cheeses. Otherwise, I like not too sweet desserts, lemon pie, tartlets with small red fruits like raspberries.
Meat or fish?
More like fish. Mostly white fish, but also salmon.
What makes you happy when you get a plate in a restaurant?
Let it be appetizing, colorful, varied, let there be several bright ingredients, even for a salad.
With steak, salad or fries?
Caramel or chocolate?
I am a chocolate lover, dark, at least 75% cocoa and more. Sometimes chocolate with a little fantasy, nuts, cocoa beans, almonds, dried fruit, fleur de sel…
Cake or cookies?
Cookie. I love oatmeal raisin cookies, macaroons, biscotti.
Your birthday cake?
Cake with marzipan, strawberries or raspberries.
White or red?
Mostly natural wines, here in Quebec and in Canada we have access to an incredible selection in this category, even at SAQ, and there again I allowed myself to be carried away by the sommelier restaurant offerings, a profession I have great respect for. I really like wines from the Les Vins Dame-Jeanne wine agency and the Œnopole agency, such as the delicious Domaine Chamonard.
Balls or a cocktail for an aperitif?
Cocktail, right now, I’m very tequila. A good margarita with good herbs, citrus fruits… I also like bitter cocktails, often this is a discovery. Here again the bartenders and mixologists offer some very creative stuff and I give them the opportunity to help me discover their creations.
Tell us about your favorite kitchen accessory and why did you choose it?
Oh, this is very emotional for me, because these objects have been following me everywhere since I left the family home. My mom’s wooden spoons.
Do you have a little ritual when you prepare food? A small glass of wine, background music, will you sing?
What I can say is that my guests will be involved, music, wine and a very good discussion. Otherwise, if I’m alone, listening to podcasts, this is a moment of separation from life, peace, often beautiful discoveries and reflections.
Is home hosting important to you?
The process of collecting food, in my opinion, is one of the most beautiful human experiences. For me it is an opportunity to share, pleasure, exchange of energy. When I host friends, I love to cook fish in the oven, accompanied by fried potatoes with lovely herbs, asparagus if it’s in season, otherwise I replace it with other vegetables! And a few small snacks to share… sourdough bread, fresh produce: zebra tomatoes, burrata, basil. Arugula for the spiciness, radicchio for the sweet bitterness, chicory, avocado, pine nuts… it all depends on the time of year.
Tell us about a culinary achievement that you are proud of.
To make a success of a family recipe from my mother, originally from northern Morocco. She introduced me to making a tortilla, and when I make it and it’s as close to the original flavors as possible, close to my mother’s, I’m in seventh heaven. Potatoes, eggs, fresh parsley, cheese, light spices. Also, I was very proud when I first made and excelled at making risotto. It was a Parmesan risotto with a few truffles, grilled steak and a handful of arugula. Delicious !
How did your house smell, in the kitchen, when you were little?
Like many children in Quebec, the spaghetti sauce is a must, the shepherd’s pie, as well as the spices in the mortar, the smell of semolina that my mother cooked with love. Otherwise, I have a childhood memory in Morocco, with my uncle making fabulous mehui. Children ran everywhere, screaming and laughing, flowers, fruits, the smell of lamb on soft coals, wind, sun, joy everywhere. It still bothers me to think about it. Like what, sensory, olfactory memories sublimate the emotional and nourish our soul.
The address book
What are your favorite restaurants?
Montreal: My Rabbit Wine, Butterfly Wine, I’m Hungry, Third Landscape, Candide, Bouillon Bilk, Leméac, L’express and Monarque
Quebec: It’s about ketchup
Marrakesh: Read more 61
Spain: Bar Milagros in Ibiza
New York : Valse and Lucien
Favorite culinary products?
Since I visit Morocco regularly, I recently discovered a truly exceptional olive oil from Domaine Sauvage. It is located in Morocco, about 30 km from Marrakesh. This couple, Suhail and Delfina, have turned the desert into a veritable oasis of biodiversity. The food there is memorable. The plates are very colorful… stewed vegetables, super pepper arugula, edible flowers, wine, olives, thyme honey… The topography is incredible, you can see the horizon and the contrast between the farm and the surrounding desert hills. absolutely amazing. I feel completely free when I am close to the ground, when I feel the air, the wind. This is my little paradise.
Favorite dish in a restaurant?
Lobster spaghetti at Joe Beef, lamb chops and fish at Mylos, Portuguese chicken at La Poule Mouille, sorrel soup at L’Express, and veal ravioli at Brasserie Bernard.
What can you not do without in the kitchen?
My father was an agronomist, and with him we toured agricultural Quebec, the producers of maple syrup, hence maple syrup. In addition, the Pepin family has a sugar bush that is still in commercial activity. Otherwise lemon, butter, olive oil, fresh herbs, parsley, mint, basil, rosemary.
Is greed to blame?
Chips, not too guiltylaugh)!
What is your favorite cooking style?
I don’t think there is any secret now, it’s Mediterranean cuisine. For its variety, benefits and freshness.