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The Basque region. Abundance,<br />
variety, sea, and mountains. The quiet<br />
Haut-Labourdette gets a gleam in<br />
his eye as he rattles off “. . . seafood,<br />
tuna, mountains (meaning sheep and<br />
sheep’s milk), big wheels of cheese,<br />
duck, confit, fois gras, wines . . .” And<br />
while he has adjusted to our culinary<br />
scene here, he still misses the markets<br />
of France and the fact that farmers<br />
there come directly to restaurants with<br />
everything: the freshest seasonal foods<br />
come literally knocking at the door.<br />
Here things are not so well established,<br />
with barriers to buying direct (from<br />
fishing boats, for instance). Chefs here<br />
work harder to source the finest local<br />
ingredients in the quantities they need.<br />
As Haut-Labourdette finds these<br />
ingredients, watch for specials! Tomato<br />
and Quebec chevre tart, local fish and<br />
seafood, duck with fresh cherries. He<br />
delights in desserts, so save room and<br />
watch for new offerings, perhaps tortes,<br />
cheesecakes, profiteroles, clafoutis!<br />
Haut-Labourdette has put down<br />
roots on the Sunshine Coast and is<br />
expecting his second child in August.<br />
He’s very pleased to be part of the Painted<br />
Boat’s enthusiastic and professional<br />
team. The resort sees visitors of all<br />
sorts, by plane, boat, and car, and has<br />
a lower-level dining area with the same<br />
fabulous view for corporate groups.<br />
They also host weddings of all sizes. The<br />
thirty fully equipped and spacious villas<br />
are ideal for a family getaway with the<br />
village, recreation, spa, and restaurant<br />
steps away.<br />
Walter Kohli, who runs the<br />
Painted Boat and has a long history<br />
in the hospitality industry, says that<br />
The Lagoon Restaurant is committed<br />
to West Coast cuisine. It’s what both<br />
visitors and locals want. He notes that<br />
diners here are active during the day<br />
and expect a certain heartiness to their<br />
meals as well as a good selection. The<br />
Lagoon offers a nice choice of vegetarian<br />
and gluten-free items, for instance. And<br />
if that heartiness and selection is part<br />
of our West Coast tradition, we look<br />
forward to Chef Haut-Labourdette’s<br />
experience, creativity, and excellence<br />
in preparation. Sounds like a recipe for<br />
success.<br />
THE INDULGENCE<br />
CONTINUES INTO THE<br />
LAGOON RESTAURANT<br />
WHERE FINE WEST<br />
COAST CUISINE, FEATURE<br />
COCKTAILS AND WINES<br />
FROM AROUND THE WORLD<br />
CAN BE ENJOYED<br />
<strong>FLAVOURS</strong> FOOD & DRINK MAGAZINE 11
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