- Story by Lauren Kramer Photography by Darren Hull
Story courtesy of , a Black Press Media publication
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When Stephane Facon first laid eyes on Kelowna in 2014, it was love at first sight for the Parisian pastry chef.
鈥淚t was exactly what we wanted: the fruit, the wine, the lake, the mountain,鈥� he reflected.
In 2001, he and his wife, Beatrice, had moved their family from Paris to Shediac, New Brunswick, where they opened La Boulangerie Fran莽aise. But after four years of subzero East Coast winters, they were ready for a warmer climate. A friend recommended they visit Vancouver and Kelowna and St茅phane flew west to investigate. Within hours of touchdown he called Beatrice.
鈥淲e鈥檙e moving!鈥� he announced.
The timing was perfect. The owner of , a 52-seat French restaurant in Kelowna, was selling and the Facons were ready to take his place. Quickly, the deal was sealed and St茅phane and Beatrice began creating an indelible culinary imprint in the city. Bouchons had long been known for superb, traditional French cuisine, the kind of restaurant chosen for special celebrations like birthdays, anniversaries and graduations. The pair had a stellar reputation with which to begin their career as restaurateurs, and slowly, they added select dishes to the menu to reflect the creations they鈥檇 known and loved when they dined out in Paris.
To cater to vegans and vegetarians, they introduced a tarte Mediterranean, a vegan bourguignon and vegan cheese. Foie gras was a must, and salmon gravlax and halibut were other popular new items.
鈥淥ur most sought-after dishes are the snails, onion soup, cassoulet and lamb rack,鈥� St茅phane said. 鈥淢y personal favourites are the foie gras au torchon, bouillabaisse and duck confit.鈥�
| The Bouillabaisse at Bouchons Bistro. Darren Hull photography photography |
These traditional French dishes have met a popular audience and most diners come because they love the combination of French food and Parisian-style service. Servers are smartly attired in shirts, ties and aprons; silverware is changed between each course and the dining experience is subtly upscale without being in any way intimidating.
鈥淪ince we bought the restaurant, we鈥檝e seen increasing numbers of young people coming in for dinner,鈥� St茅phane said.
Recently, Executive Chef Xavier Souvignet, previously executive chef to the French ambassador in Kuala Lumpur, took the helm of the kitchen. With his strength in French cuisine, the Facons have added private event catering to their business, operating out of a commercial kitchen.
鈥淲e brought all our baking equipment from New Brunswick to our commercial kitchen in Kelowna, so we have everything we need to make pastries and desserts for the restaurant and for private clients organizing personal and corporate events,鈥� St茅phane said. Today Bouchons鈥� catering division can serve anywhere from 15 up to 100 guests at private events.
Open daily for dinner, the bistro鈥檚 success is a true team effort. Beatrice oversees the administration and finances of Bouchons while St茅phane helps prepare duck legs, terrine, cakes and profiteroles in the kitchen.
鈥淚鈥檓 lucky to have her as my partner and wife,鈥� he said. 鈥淲e work in a very complementary way and she always delivers great advice.鈥�
| Stephane and Beatrice Facon at their Bouchons Bistro in Kelowna. Darren Hull photography |
The Facons鈥� Canadian adventure is going well and they are grateful to be operating an authentic French restaurant with great service in Kelowna, a city they adore.
鈥淏ouchons perfectly represents the French culinary tradition,鈥� St茅phane said.
Gratin茅e Lyonnaise (Onion Soup)
Serves 5
1000 grams onion
100 grams butter
1.5 litres chicken stock
10 crostini baguettes
100 grams emmental cheese
Peel the onions and slice finely. Melt the butter over low heat, add onion and stir constantly to brown. Gradually add chicken stock and cook for 15 minutes, stirring frequently. Season with salt and pepper to taste. Lightly toast crostini in the oven or toaster oven. Ladle soup into 鈥渢锚te de lion鈥� bowls or soup bowls, place crostini on top, then layer emmental on top of the bread. Broil for 2 to 3 minutes in oven. Serve immediately.
For more of Darren Hull鈥檚 photography check his .
