Samy Benabed

Chef Samy Benabed’s culinary philosophy is a profound blend of intellectual curiosity, environmental consciousness, and a deep reverence for the land and its history. Initially trained in biomedical analysis and philosophy, Benabed found in cooking a multidisciplinary field that satisfies his thirst for knowledge and artistic expression. His unique approach is deeply rooted in a "personal cuisine that blends Québec terroir with Moroccan influences and Nordic techniques," all presented within the relaxed, nature-retreat-like setting of Auberge Saint-Mathieu. A significant inspiration for Benabed's ethos comes from his time at Relae in Copenhagen, where he was profoundly influenced by its "circular economy functioning like a living ecosystem." This model, which integrated a farm, a fine-dining restaurant, a bistro utilizing trimmings to minimize waste, a creamery, and a bakery, deeply informs his long-term vision for Saint-Mathieu-du-Parc, emphasizing sustainability and resourcefulness. This commitment to sustainability earned Auberge Saint-Mathieu a Michelin Green Star. He asserts that "in Quebec restaurants, we’re all really locavore," viewing local sourcing as a natural part of Quebec’s culinary culture. His practical approach to zero-waste is exemplified by the synergy between the Auberge’s fine-dining kitchen and its casual bistro, Le Comptoir, which ensures ingredients are used in their entirety, like the Arctic char whose best portions are served in the main restaurant while trimmings are transformed into pasta fillings for the bistro. His cooking is intrinsically linked to the "present moment," both philosophically and in daily reality, where ingredients are paramount. He highlights seasonality, recognizing that "each season expresses itself differently, and with it, every ingredient reveals a new side of itself." This means a product is never prepared the same way twice if enjoyed in different seasons, necessitating creativity, especially for winter menus when ingredients are scarcer. Benabed cultivates close, human relationships with local producers, describing them as friends with whom he discusses seeds and seasons, fostering a deep respect for the origins of his ingredients. Furthermore, his experience at Le Mousso in Montreal ignited his understanding of "the power of the emotions that can be conveyed through a dish," shaping his identity and personal expression. Ultimately, Benabed is driven by a desire to remain true to his convictions, continuously evolving while staying close to the values of his team, producers, and community, encapsulating his belief that "philosophy is always there, it's in everything." Chef Samy Benabed’s signature approach is a masterful fusion of technical precision, artistic expression, and a deep respect for natural ingredients, resulting in a "minimalist cuisine" that tells a story of place and season. His dishes meticulously blend "Québec terroir with Moroccan influences and Nordic techniques," creating a highly personal and evolving tasting menu. Technically, Benabed is known for his adept use of preservation techniques such as "pickling, curing, and fermentation," allowing him to extend the bounty of Quebec's short growing seasons and showcase the versatility of ingredients year-round. His boreal gastronomy emphasizes "hyperlocal ingredients that are often foraged or farmed locally," incorporating elements like "wild mushrooms, spruce tips, and berries" into both savory and dessert preparations. The plating is designed to convey "power of emotions... even before tasting it," making each dish a visual "work of art." His most legendary signature dishes and components exemplify this philosophy: * **"Roue de tracteur"**: A creative reinterpretation of the classic Tim Hortons Honey Cruller doughnut, featuring a honey glaze made with locally grown Buddha’s hand citrus, finished with pollen and marigold. * **Pomme de terre plate**: Showcasing Vivaldi potatoes sourced from Couleur de la Terre, a local farm in Yamachiche. * **Preserved chanterelles**: A testament to his commitment to seasonality and preservation. * **Dolgo crabapple from Prendre Racine**: Served with a set cream infused with crabapple seeds, highlighting the fruit's distinctive pineapple-like taste. * **Arctic char from Saint-Alexis-des-Monts**: A dish that evolves with the seasons, exemplifying his commitment to using every part of the ingredient, with trimmings repurposed for the bistro. * **Braised frog legs tarts**: Delicate servings noted for their refined presentation. Each dish is a testament to Benabed’s commitment to showcasing Quebec’s landscape, seasons, and producers, while his philosophical curiosity ensures continuous evolution in his culinary language.

Career

• Propriétaire entreprise, Chef exécutif at Auberge Saint-Mathieu, Saint-Mathieu-du-Parc, Québec
• Directeur des fermentations at Le Mousso, Montreal, Quebec
• Chef exécutif at Restaurant Chez L'Épicier, Montréal, Québec