Vancouver Magazine
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
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The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
Protected: Kamloops Unmasked: The Most Intriguing Fall Destination of 2023
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
Chef Alain Rayé keeps his recipes in an unassuming notebook. The pages look decades old—and some are: Rayé opened his first restaurant in France in 1975. The book has spent countless evenings next to the award-winning chef and cookbook author; his restaurant, La Régalade (103–2232 Marine Dr., West Vancouver, 604-921-2228; Laregalade.com), has the same time-honoured feel. Rayé uses basic, high-quality ingredients to make traditional fare—with a few mouth-watering twists. One of his departures is his fondness for orange-blossom extract, frequently used in Middle Eastern cuisine. He picks it up at Nancy Bakery (1589 Garden Ave., North Vancouver, 604-987-5544). Crispy baguettes come from Terra Breads (2380 W. Fourth Ave., 604-736-1838; Terrabreads.com). For meats—abundant in French cooking—he shops at Walter’s Exotic Meats (25645 82nd Ave., Langley, 604-910-8460), which stocks free-range chicken, venison, quail, hard-to-find veal liver, and duck. Oyama Sausage Co. (Granville Island Market, 604-327-7407) supplies Toulouse sausage, saucisson, and prosciutto, but not terrine: he makes his own. Rayé uses Gourmet Warehouse (1340 E. Hastings St., 604-253-3022; Gourmetwarehouse.ca) for everything from cinnamon to basil to fleur de sel. From Far-Met (34 W. Seventh Ave., 604-876-2241; Qualifirst.com) he gets escargots and piment d’espelette, a fiery powder that gives any dish major kick. Enough twists: at home, Rayé and his wife, Brigitte, favour a tender roast, with lots of cracked pepper and a sprinkling of salt.