If you were to walk into the house of a chef or restaurateur, what’s the first thing you’d do? Scope out the kitchen (covertly), of course. Yannick Bigourdan, owner of a number of Toronto hot spots, including French fine-dining restaurant Lucie, lets us take a peek inside his kitchen fridge and pantry— no stealthy glances required. Here’s a selection of staples he always has on hand. (Check out our interview with Bigourdan about Lucie here)
Yannick Bigourdan’s pantry staples
BBQ mood: The Carbon Bar St. Louis Ribs
Bigourdan also owns the southern-inspired Carbon Bar, so, naturally, he loves having its St. Louis ribs in his freezer. “Even on the busiest nights, my crew wants the best barbecue.”
Full Flavour: The Carbon Bar Steak Rub
Another favourite from The Carbon Bar? The steak spice. “Behind every great steak, there is an even greater seasoning—with the perfect balance of spices and salt,” says Bigourdan.
Salty: Le Guérandais Fleur de Sel
For other seasoning needs, he adds that Le Guérandais fleur de sel is “the salt [he] trusts most.”
The Big Cheese: Brillat-Savarin and aged Comté
Brillat-Savarin and aged Comté – always from Toronto’s Cheese Boutique — are musts for Bigourdan. “These are not just cheeses; they’re small lessons in patience and perfection. They’re a taste of the old country when I need comfort.”
Familiar Comforts: Mother’s Favourite Pickles
Summerhill Market’s Mother’s Favourite Pickles “taste like tradition in a jar—crisp, a little sweet and made with real care,” Bigourdan says. “They can turn a cold piece of turkey into a memory.”
Posh Bite: Kaviari Paris Caviar
“I keep Kaviari Paris caviar handy for nights that deserve to be celebrated—the quiet victories,” says Bigourdan. “And it must always be paired with a glass of Perrier-Jouët Champagne.”
