Meet Pourhouse Restaurant's New Chef De Cuisine

Written by  Administrator , on Sunday, 27 January 2013 15:49

You have two things to look forward to next time you step into Pourhouse -- a slew of new dishes to taste, backed by the creative powers of Chef de Cuisine Simon Belisle, who has recently teamed up with Pourhouse Executive Chef J-C Poirier.

 

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Simon Belisle began his culinary journey back in 2004, first at the House of Commons on Parliament Hill and then at the Fairmont Chateau Laurier in Ottawa. From L'Orée du Bois in Chelsea, Quebec, to working under Chef Michael Blackie as a commis in the Four Diamond CAA Brookstreet Hotel, among other feats, Simon's incredibly busy years as sous chef at Luxe Bistro (under Duane Keats) and as Chef De Cuisine at Merchanf Beouf has all prepared him well for his current stint as the Chef de Cuisine at Pourhouse.

"I brought more organization to this kitchen," explains Simon, "J-C is more of the foodie. We both love food, but he brings the new ideas and I make sure it works well with all the cooks." 

Together, J-C and Simon have built a new menu with a focus on quality and comfort. The new entrees are hearty and rich, perfect for a cold night or a celebration with family and friends. "Everything comes back down to casual homestyle food - that's what I like the most. That's what I grew up eating," he explains, "J-C and I are both from French Canadian backgrounds. We incorporate a lot of French Canadian food here that people aren't as aware of."

So what's for dinner? By popular demand, Pourhouse has brought back and updated their special Maple Hills ½ Grilled Chicken for Two. Another soon to be favourite is an English-style Bangers and Mash, featuring house-made white pork sausage in a rich caramelized onion and mustard gravy, served with kale on a bed of creamy mashed potatoes. Pourhouse is also featuring a special grilled T-Bone Steak served with a bourbon and peppercorn sauce and a side of frites with ketchup and house-made mayonnaise. Not to be overshadowed by the meat-filled offerings, Pourhouse has included a new vegetarian dish; crispy panko-crusted Chickpea Croquette served atop a rich ratatouille and accompanied by a fresh frisee and herb salad.

On the sweeter side, Pourhouse has added a couple special desserts. A decadent Chocolate Bar, composed of sea-salted rich dark chocolate and classic Rice Krispies, is served with house-made caramel ice cream. If chocolate isn’t your thing, you can finish your meal with a creamy Coconut Rice Pudding, topped with sweet roasted pineapple and rich rum-caramel sauce. 

 

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