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La collection Sauce Accent vue par cheffe Emeline Péro

The Accent Sauce collection as seen by Chef Emeline Péro

Emeline, the quiet strength of Quebec gastronomy

She is gentle, thoughtful, and possesses an exquisite delicacy along with a serene calmness—a rare quality in this known to be frantic profession. The fact that she leads a brigade of ten cooks on her own is nothing short of admirable. Emeline Péro is the antithesis of the tyrannical chef stereotype: the nervous and angry "maudit français." During the chaotic rush periods, countless cooks, servers, maîtres d’hôtel, and dishwashers would have given anything to have her as their chef. Calm strength always leads to safe waters.

Emeline Péro
© André-Olivier Lyra

 

Originally from the sunny shores of Arcachon Bay in Gironde, Southwestern France, Emeline was immersed from a young age in the flavours of this region where the sea meets the land. It was in the picturesque markets of this enchanting area that her passion for cooking first blossomed, as she wandered among the stalls laden with delights: foie gras and duck confit, aged cheeses, canelés de Bordeaux, and of course, the treasures of the Atlantic, such as mussels Mariniere, salt-crusted sea bass, and langoustines. Yet, despite these culinary delights, the call of adventure led her far beyond the ocean.

Her destiny took a decisive turn when she set foot in Quebec ten years ago for training at the famed restaurant Le Saint-Amour, under the watchful eye of chef Jean-Luc Boulay. This training quickly turned into a vocation. After completing her studies in France, Emeline set sail once again for La Belle Province, determined to reach the pinnacle of Quebec gastronomy. She left behind the deserted beaches and endless dunes of her childhood to embrace the cobblestone streets of Old Quebec, the majestic Château Frontenac, and the enticing aromas of poutine and maple syrup. 

Gradually, she worked her way up at Saint-Amour, moving from intern to sous-chef, and then, seven years later, at just 27, her talents were recognized by Jean-Luc Boulay and Arnaud Marchand, who entrusted her with leading their new venture, the restaurant Les Botanistes. "I never imagined becoming a chef before thirty, and certainly not in Quebec. Jean-Luc and Arnaud have been incredibly supportive and encouraging throughout this journey," Emeline recalls with a smile.

The Arcachon-born chef now runs this restaurant alongside her partner Laurent, who manages the dining room. Their partnership, forged at Le Saint-Amour, has found new momentum at Les Botanistes. Nestled at 2010 Jules-Vernes Avenue, just steps from the expansive Floralies Jouvence horticultural center in the Cap-Rouge neighborhood, Les Botanistes showcases a menu that celebrates the plant kingdom without strictly adhering to vegetarianism. In addition to remarkable fruits and vegetables such as fiddleheads, blue potatoes, and Jerusalem artichokes, often sourced from just a few kilometers away, the restaurant also serves wild boar, scallops, and a delectable veal sweetbread. Combining generosity and finesse, this cuisine reflects Emeline’s French roots and her gourmet experience with Jean-Luc Boulay. A subtle touch of femininity brings an unparalleled delicacy that leaves no one indifferent. 

This summer, Les Botanistes unveils a new terrace equipped with a Brasero barbecue. Starting in early August, the restaurant will host bi-weekly 5 to 7 events featuring wine tastings and paired bites, offering a convivial and gourmet experience. They also offer a takeout counter with products such as osso buco, duck confit, foie gras torchon, and praline chocolate fondant.

 

The art of plating with Maison Orphée

Last May, Emeline Péro joined the Maison Orphée team to host an exclusive Masterclass dedicated to the art of plating. The event aimed to highlight the Accent Sauce Collection from Maison Orphée by introducing innovative plating techniques using squeeze bottles. Emeline shared some valuable tips, such as using a turntable to create a perfect circle on the plate, making dots with a spoon or pipette, and drawing elegant streaks to elevate the presentation.

"In the restaurant, squeeze bottles are everywhere," she emphasized. "Whether it's for dressings, emulsions, mayonnaises, pestos, or vegetable purées, they are incredibly versatile. Their ease of use makes them a valuable tool for a polished presentation. The Accent Sauce Collection’s squeeze bottles are particularly well-designed: they are neither too rigid nor too flexible, offering perfect precision."

Emeline created a dish for each sauce. "We dared to try some unprecedented flavour combinations," she said excitedly. "I think people had never tasted anything like this before." Here are some of the creations she prepared for the occasion:

  • For the Marrakesh Lemon Accent Sauce: The marine aromas of the Atlantic and seafood have always held a special place in her heart and recipes, so this pairing came to her naturally.
Guédille au homard, livèche et salicorne, ornée d'un trait de sauce sur le dessus
Lobster roll with lovage and samphire, drizzled with a streak of sauce.

 

  • For the Orleans Garlic Accent Sauce: The bold garlic pairs perfectly with the saltiness of the anchovies and the crunch of the bacon. The parmesan adds a rich umami flavour, creating a robust blend of tastes.
Mini sucrine grillée avec anchois blanc, bacon croustillant et parmesan, parsemée de points de sauce
Grilled sucrine with white anchovies, crispy bacon, and parmesan, dotted with sauce.

 

  • For the Ibiza Paprika Accent Sauce: The paprika envelops the tartare with its earthy, smoky notes, while the elderberry capers add a sharp acidity, and the caramelized shallots provide a sweet depth.
Beef tartare with elderberry capers and caramelized shallots, arranged on a perfect circle of sauce.

 

Q&A with Emeline

1. What would you suggest to a beginner who wants to improve their plating skills?

I’d say keep it simple! Take a step back and look at your dish as a whole. Play with textures. Even visually, having something crunchy, something soft, and a variety of colours makes it so you can almost taste with your eyes. Personally, I love colourful plates, so don’t feel like you have to stick to monochrome.

2. And to someone using the Accent Sauce collection for the first time?

Trust your instincts and start with classic pairings, tried-and-true combinations like lemon with seafood, garlic with poultry, and so on.

3. Do you have other recipe ideas or foods that would pair well with these sauces?

These sauces are incredibly versatile. They can even be used as a dip or as a base for more complex dressings.

 

Conclusion

In a short time, Emeline Péro has established a stellar reputation in the world of Quebec gastronomy. Through her work at Les Botanistes, she seamlessly blends French traditions with innovative ideas, crafting unforgettable culinary experiences. Her use of the Accent Sauce Collection is a shining example. These sauces, with their sophisticated flavours and remarkable versatility, have the power to turn simple dishes into true culinary masterpieces.

Explore our online store to discover the full collection and add a touch of excellence to your meals: Maison Orphée - Accent Sauce collection.

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