There are chefs that produce works of art
Beautifully designed plates that almost look too good to eat… almost.
Antonin Mousseau-Rivard, self-educated chef from Montreal Quebec perhaps rightfully wears the title ‘artist’. Starting out as a dishwasher at 15, high-school dropout , tattoos…. You may have heard it all before, but coming from a linage of Québécois Royalty, Anotonin is creatively talented.
Drawing inspiration from his mother, Katherine Mousseau (highly-regarded actress) and father, singer Michel Rivard, as well as Jean-Paul Mousseau, a well-loved painter in Quebec,. Yet, the heat of the kitchen seems quite cool and calm, compared to the high-pressures of coming from such a gifted family.
Rather fittingly, Antonin’s first restaurant, Le Contemporain in the Musée d’art contemporain de Montréal (MAC) sheds creativity into both the atmosphere and dishes the young chef churns out. Inspired by unassuming chefs, Jacques Pepin and Julia Child, the former graffiti artists and beat producer ties in a lot of French precision into his cuisine.
April sees the opening of the much anticipated, Le Mousso on the corner of Ontario and Amherst in Montreal Village.
Sometimes there’s no need for recipes, reviews or words… just pictures to get the taste-buds pumping and the heart racing…