Photos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy in 25 words or less?
RF: Eat, drink & be merry & diet when you get home.
PQ: One food you can’t live without?
RF: Choucroute forever! (sour kraut)
PQ: One ingredient you can’t live without?
RF: Fleur de sel
PQ: What food/drink should people be more open to trying?
RF: Escargot eggs
PQ: Weirdest thing you’ve ever eaten?
RF: Floating chicken bladders & deep fried scorpions
PQ: Most memorable meal you’ve ever eaten?
PF: Jean-George in NYC
PQ: Exact moment you decided to become a chef?
RF: Inherited the position. Family chefs go back a good century
PQ: What’s your solution for a last-minute meal?
RF: Beer & chips
PQ: Best trend in food/restaurants?
RF: Smaller spaces 40-50 seats. Less concept restaurants – more soul
PQ: Worst trend in food/restaurants?
RF: Vegan
PQ: Greatest professional moment?
RF: When I got my chef’s papers: they are my passport to my professional life. You are an expression of your trade.
PQ: Where would you go to eat, if you could go anywhere in the world?
RF: Io on Maui
PQ: Where would you go for your last meal in Whistler?
RF: I would take all my friends to Pascal’s
PQ: What brought you to Whistler?
RF: Drugs & alcohol
PQ: Personal hero?
RF: Zachary, my cat
