{"id":2639,"date":"2013-03-25T23:38:27","date_gmt":"2013-03-26T03:38:27","guid":{"rendered":"https:\/\/natalierichard.wpengine.com\/?p=2639"},"modified":"2018-08-20T14:17:51","modified_gmt":"2018-08-20T18:17:51","slug":"chef-normand-laprise-globetrotting-culinary-star","status":"publish","type":"post","link":"https:\/\/natalierichard.com\/en\/chef-normand-laprise-globetrotting-culinary-star\/","title":{"rendered":"Chef Normand Laprise: Globetrotting Culinary Star!"},"content":{"rendered":"

Nearly 20 years after opening Toqu\u00e9!<\/a>, his internationally acclaimed Montr\u00e9al restaurant, chef Normand Laprise has received many of the world\u2019s most prestigious honours, including Maclean\u2019s magazine Chef of the Year for 2012. But he\u2019s not resting on his laurels: Chef Laprise is always jetting off in search of new ideas and travelling\u00a0is at the heart of his creative process: “Sharing with Chefs around the world is a great source of inspiration for me<\/em>“, confides the globetrotting culinary star, who has seen his opportunities to travel multiply since he became a Grand Chef\u00a0Relais & Ch\u00e2teaux<\/a>.<\/p>\n

When comes time to pack, Normand Laprise admits he doesn’t go light…”I am always afraid I will forget something, and I always do…<\/em>“, he laughs. In his suitcase you\u2019ll always find:<\/p>\n

Plenty of clothes,\u00a0running shoes, golf shoes, and at least 3 pairs of John Fluevog shoes. “I just love his shoes, that’s all I wear, and on top, he’s Canadian!<\/em><\/p>\n

Lounge\/electronica music for his daily run. \u201cI have a few hours\u2019 worth of Carlos Vasquez.<\/em><\/p>\n

Magazines. \u201cI always pack four and never read any of them.”<\/em><\/p>\n

Quebec products. \u201cI once hauled 20 kilos of red-deer venison to France!\u00a0I consider it very important to tell the world about our products.<\/em>\u201d<\/p>\n

A chef\u2019s jacket, apron, and knives. \u201cI never travel without them. I use mainly Japanese knives.\u201d<\/em><\/p>\n

\n

Laprise is a perfectionist. His fabulous cookbook, Toqu\u00e9!: Creators of a new Quebec Gastronomy\u00a0<\/strong>(\u00c9ditions Du Passage), was three years in the making and is loaded with his wealth of experience, including the fruits of his collaborations with local producers and artisans. No wonder it got nominated at the James Beard\u00a0Award in the category Cooking from a Professional Point of View.\u00a0\u00a0\u00ab This huge accolade from the\u00a0James Beard Foundation<\/a>\u00a0is a tribute to our gastronomy. I thank my team of professionals and publisher who participated in the creation of this little book of 500 pages!<\/em>\u00a0\u201csaid the Grand Chef Relais & Ch\u00e2teaux\u00a0Normand Laprise.<\/a><\/p>\n

This makes us all so proud: Congratulations!!!<\/p>\n

The Award Ceremony will be held at NYC’s Gotham Hall, on May 3rd.<\/p>\n<\/div>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Nearly 20 years after opening Toqu\u00e9!, his internationally acclaimed Montr\u00e9al restaurant, chef Normand Laprise has received many of the world\u2019s most prestigious honours, including Maclean\u2019s [\u2026]<\/span><\/p>\n","protected":false},"author":2,"featured_media":2640,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[56,52,58],"class_list":["post-2639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travels","tag-chef","tag-montreal","tag-restaurant"],"_links":{"self":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/posts\/2639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/comments?post=2639"}],"version-history":[{"count":0,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/posts\/2639\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/media\/2640"}],"wp:attachment":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/media?parent=2639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/categories?post=2639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/tags?post=2639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}