Somewhere in Gatineau, more precisely in the Hull sector, a few strides from the magnificent Parc Moussette, is Chez Edgar. The ideal place not to lose your appetite even in the midst of a pandemic!
Established for 10 years on Bégin Street, these days, the establishment focuses on freshly cooked dishes, but also on frozen, all being, COVID-19 requires, to take out. “We put a little fantasy in people's daily lives! », Says Marysol Foucault with a big smile. About fifty fresh portions are thus made every day.
The great peculiarity of Chez Edgar is the rotation of the menus. “We change every week,” says the owner. Mainly starting in the spring, “we start to follow what the farmers want to offer us. It's a good challenge! », Says the one who has done a lot of management over the past year, but who really enjoys cooking. Asparagus will soon be on the menu since it is the season as well as wild garlic.
Team work
Eight people are in the kitchens. “It’s magic to be a team. We are all inspired. Passionate to the end of her fork, Marysol Foucault is full of praise for her seasoned cooks.
As a result, this gives a menu combining, depending on the occasion, local products such as pig's feet stew, but also totally surprising creations! Your brunch plate - they are specialists in this Sunday meal - could consist of smoked cheddar waffles, onion rings with cornflakes, pulled pork, all seasoned with sour cream with caramelized onions, a Pico salsa. with poached eggs. Nothing less !
On focaccia days, it's Byzantium! You will be damned if you taste the one combining pear, prosciutto, walnuts and honey or the one combining fig, walnut and honey.
The menu also leaves room for surprises! The Korean pogo - North or South ?! -, you will meet him at Chez Edgar.
Ally with local producers
Faithful to its suppliers, Marysol Foucault likes to introduce its customers to their products. She notably names Miels d´Anicet at Ferme-Neuve in the Hautes-Laurentides or the Rochon farm in Mirabel. She also trusts producers across the Ottawa River like Racine Dairy Farm in Casselman, Eastern Ontario. Chez Edgar also produces its own tomatoes and aims to be self-sufficient in this area.
Far from being overwhelmed by the health situation, Marysol Foucault believes that "creativity is my strength! Resilience knows me. I have a young team, we will be fine. As you walk past Chez Edgar, it's not impossible that you will hear him say about the people on his team, "I believe in them and they in me!" "
