In the Kitchen with Mark Dupree: The Joy of Reception

For as long as I can remember, Mark Dupree has always had this infectious enthusiasm for discovering new things and putting himself passionately into them. Singer, songwriter, performer, presenter, businessman, Mark also recently launched a very beautiful The cocktail bookIn which we feel his passion for spirits, for early evening aperitifs, for the magical ability to provide each guest with a personalized glass that a bottle of wine can’t offer, Mark adds with a wink.

1119 Zest in the kitchen together

Gourmet quiz

Morning tea or coffee?

Latte coffee. Sometimes I make sophisticated coffee with espresso, coffee liqueur, vanilla liqueur, a little foam On top of that, it’s nice.

Martini coffee is back in cocktail bars and restaurants.

Croissant or oatmeal, fruit…?

I very rarely eat lunch, except when traveling with children, often brunch is part of the trip.

Otherwise, we love eggs, fruits, there are many, actually it’s time for each of us to eat a little bit of what we want differently.

Sliced ​​bread or baguette?

wand in general. I usually buy bread at Première Moisson, I find all kinds there, but also a lot of things to make my aperitifs, appetizers, dishes, delicacies, it’s very practical.

Cheese or dessert?

I have to admit that I’m more of a cheese person than a dessert person because it’s accompanied by a nice glass of wine. Mostly cheese from Quebec because I think we have a nice variety here. Regional products that taste the local terroir and a little touch of creativity that makes us special. Like Victor and Berthold, Oka, Po Rouge, Tom de Camourasca…

And for desserts?

I never get tired of red velvet. Also, all maple desserts are a real treat, especially maple syrup pie, not sugar pie, maple syrup pie, you can’t beat that.

1119 Zest in the kitchen together

Meat or fish?

More and more fish. I love salmon, but I prefer white-fleshed fish: cod, halibut, swordfish, gilthead sea bream, or a whole sea bass grilled over hot coals, served with a Greek salad, such as Milos.

for meat

Sure, a good piece of meat on the BBQ will make me happy, but I’m paying more and more attention to my diet, especially since I’m hungry when I’m hungry (laugh).

With steak, salad or fries?

Potatoes in general, but also with salad, it depends on the day.

The steak and fries, with really good maitre d’hotel butter, is excellent.

Vegetarian or meaty?

I am in the process of discovering plant-based products, but to be honest, I love meat, even white meat, fish and vegetables, which I like to cook in a different way every time to please.

Caramel or chocolate?

Caramel, maybe sometimes with chocolate, but I prefer caramel with fleur de sel.

A cake or a cookie?

I’m more like a cake, a cake, like everyone else, with a nice soothing glass of milk.

Beer or wine?

Blonde beer, very cold to quench your thirst, otherwise it’s mostly wine.

1119 Zest in the kitchen together

white or red

Pretty red, almost always. I’ve been following the evolution for the past few years.

I started with light wines, Beaujolais among others. Then Italian wines, I really liked this period. Then Australian wines, New Zealand went to American, Californian wines, intense wines, too woody, too fatty, too much sugar and tannins. A few years ago I returned to France, especially Bordeaux, and I really like its wines because I find the balance of taste and smell. I also like wines from the Rhône Valley, Cote-Rot, Croix-Hermitage, Hermitage, Chateauneuf-du-Pape…

Bubbles or a cocktail for an aperitif?

You’d be surprised for someone to publish a book about the joys of making cocktails easily at home, for special occasions champagne is also bliss, just the pop of the champagne cork gets the party going.

And where does your passion for cocktails come from?

There are two main reasons: first, a long time ago, I went to Miami with my wife, Anne-Marie. In a beautiful hotel whose name I no longer remember, there was a cocktail bar with an amazing mixologist who told me every step of the way where the ingredients came from, how he made the syrups, boils, toppings and why. Mix one ingredient with another and I was so impressed that I came back the next day.

And second?

It was Patrick Haard who introduced me to the art of cocktails a long time ago.

He shared his passion with us during our poker nights, he arrived with his ingredients, put things in the fridge, made his arrangements, then spoiled us with a creation or a great classic revisited.

I said to myself: how good it is to spoil each person’s favorite taste and create from it. I thank him for that, followed by the creation of our Cherry River gins with my partners, then this book, which responds to an increasingly clear request: to easily satisfy our guests.

Tell me about your favorite kitchen accessory and why you chose it?

I’ll tell you now it’s a cocktail shaker (laugh)!

Do you have a little ritual when you cook? (a small glass of wine, background music, you sing…)

My music lists are necessary for preparing a meal, for a good mood in the evening, that is, it is a little silent so that we can talk and understand each other, but as soon as the conversation subsides, we hear music there. And the smiles on the lips of all the guests are clearly visible. Motown, soul music, great classics of music we call happy Music that everyone knows and hums with joy is good, it makes the heart happy.

Do you have a favorite recipe that you cook for your guests?

Once you have a BBQ, the simplest things make people happy.

My seafood and fish papillotes are also very popular. To be honest, I like to put myself at risk and try a new recipe every time, so I sit at my kitchen counter, grab a recipe book because I can’t improvise, and follow the steps there religiously. And very often it is successful.

Tell me about a culinary achievement you’re proud of.

This is often the classic answer, but after making it often I remember that one time my osso buco was perfect, but really perfect. Everything was cooked to perfection, the meat was coming off the bone but staying put, the sauce was creamy, the bone marrow was cooked to perfection, the garnish of a small gremolata, a huge success.

Tell us you’ve ever had a dish that completely failed… lol

Anything I make in the pan is often done well. Everything I do in the oven is completely random. It’s like I have no control and a simple rotisserie chicken will be well burnt-burnt or undercooked. In short, the dish, yes, the oven, no!

Best restaurant dining experience ever?

I’ve eaten at so many great restaurants, I’ve been spoiled so much in my life. Let’s just say that NOBU and Maison Robuchon in Vegas are fantastic!

What did your kitchen smell like when you were little?

From my grandmother’s side, all kinds of pies, cipailles, meat pies, berry, apple or maple pies. From my grandfather’s side, a Frenchman, it was a great classic of French cuisine, and especially the real bouillabaisse of Marseille. There was so much love and passion in their cooking, I’m not for nothing.

Address book

your favorite restaurant

I experienced a great culinary emotion at Chef Antonin Mousseau-Rivard’s Mousseau. He takes us on a great culinary journey.

Favorite restaurant outside of Montreal?

Laurie Raphael in Quebec City and Chez Saint-Pierre in Rimouski.

Again, this way of integrating the products of our boreal, marine world and small regional producers into culinary creations is amazing.

Favorite culinary products?

The olive oil and coarse salt I put on the fish I wrap in foil is always nice.

Favorite meal at a restaurant?

I can’t answer for one dish, but I can say that if the waiter is passionate and sells me the house special or the dish of the day and I’m salivating, I’m sure I’ll automatically take it. .

What can’t you do without in the kitchen?

Herbs, spices, pepper, lemon and above all, garlic.

Your favorite cooking style?

Mediterranean, Greek, Italian, Quebecois, Japanese, French…

Leave a Comment

Your email address will not be published. Required fields are marked *