You have two ways to invite Heloise Leclerc at your table. Or putting you on the waiting list for its famous restaurants tips or while waiting with your guests on the edge of your pool to accommodate its food ... street.

Meet Héloise Leclerc, it fell under the spell of a passion for culinary creativity. But it is also a meeting with the founder of foodista mission (blog, create culinary events, home cooking), passionaria true of the world of food. Both chef and culinary communicator, she deconstructs the principle of restoration. With Heloise, it seems that all places are good for cooking in a restaurant except ...! Moreover, this is a woman who promotes local consumption and production manager concerned with sustainable development.

"I am a flexatarienne" says Ms. Leclerc, that is to say, it eats meat occasionally, but between a pig fed with hormones or free range duck, this is the second who found favor in his eyes. A principle that applies to the purchase of its food.

Give the new
A graduate of the Pacific Institute of Culinary Arts in Vancouver, Leclerc Heloise "has engaged in a continuous research process, allowing it to be on the lookout culinary trends here and abroad," as it is written in its site.

And these trends are expressed for the summer 2015 exploration of street food. "It is not because we are not in street las we can not eat good street food! "Exclaims one who writes the food blog 180 degrees, just as she lives in Quebec City, which prohibits such restoration.

Those who will use its services for a visit to the summer home will have the choice between three types of menu: "Evening of guy", "Fiesta Tex-Mex" and "Orient Express."
And as with Héloïse Leclerc nothing is trivial, revenue side, some examples of dishes she will prepare for your party in the garden or for your BBQ. As for guys:
Salted
- Pogo the merguez, harissa mayonnaise, pickled onions and micro salad
- Nachos duck confit, blue cheese sauce or smoked Gouda and dried cherries
- Pop beans cheese corn tempura and grilled corn salsa, honey dip and sriracha
- Crispy Chicken Wings and Korean Gochujang
- Tater tots Putin with hollandaise and smoked salmon
Sweet
- Lava cakes with chocolate sauce and caramel sauce
- Cheesecake, graham ginger and raspberry coulis

For the menu "Ouch, caramba, muchacha, te quiero mucho!"
Salted
• Tex-Mex soup with spicy sausage and sour cream
• Flute black bean, fruit salsa, creamy with fresh coriander and lime
• Seafood ceviche and fried crispy wontons
• grilled pineapple salad, avocado oven fries and watercress, roasted cumin vinaigrette
• White Chicken Chili, ingot beans and nachos
Sweet
• Dip Churros and dulce de leche or coconut
• Spicy Mexican Brownies and ice cream dulce de leche
Finally for the Asian-inspired party, especially China, including with chopsticks and tea:
Salted
• Banh mi pulled the chiken soy-orange, mayo, pickles and salad, fresh coriander and cucumber
• Warm salad of jiaozi dumplings with pork, fried egg, black vinegar
• Chicken gongbao on rice croquette
• Slightly Spicy Shrimp Stir Fry Hunan, crispy egg noodles and vegetables
• Spicy Eggplant yuxiang on fried rice with egg, ham and cilantro
Sweet
• Sesame Ball Ferrero, vanilla ice cream
• Donut "youtiao" custard chocolate espresso
And the list is far from exhaustive! For those interested, Heloise Leclerc tracks via his email address: [email protected]

Resto-bubble or the ephemeral kitchen
If you want to push the dining experience a cut above the street food, foodista mission also provides the event resto tip. In the US, it's called the pop-up restaurant.
The principle is simple: one evening a gourmet menu, a unique place, only one chance to participate, that's basically the nature of bubble-restaurant.
"It takes three months to prepare for an event like this," says Heloise Leclerc. An experience designed for a group of 25 to 35 people at a cost of $ 159 per guest, included the agreement wine and food. There were three restaurants bubbles far in 18 months. Among the themes explored: the underworld to the barracks Robert Lepage's Ex Machina in Quebec, gourmet adventures of Asterix and Obelix on a farm in Montérégie and finally courtly love in the Victorian Library Morrin Centre in Quebec City. Each time, at least an artistic aspect is involved. In Montérégie, blogger and former McGill graduate in cultural studies had asked a local artist to create her a clay pot shaped boar in which bubbling stew of wild boar ...!

When will the next bubble resto? Mystery and gumdrop ... but something tells me that the marine world is soon to be explored! On your sailing or your ... underwater!