For its 2023 edition, the Festival de la Soupe de Notre-Dame-de-l'Île-Perrot is teaming up, for the very first time in its history, with a guest chef who is passionate about cooking. He is cookbook author, cooking show host and, above all, owner of the Rebelle Bistro in Saint-Lazare: Antoine Sicotte.

Established in Vaudreuil-Soulanges for six years now, and more specifically in Saint-Lazare, Antoine Sicotte, alias Le cuisinier rebelle, is adding another string to his bow, or rather another cauldron to his large inventory, by associating himself with the renowned event. This year, visitors are invited to attend from 12pm to 4pm on Sunday, September 10. 

In January 2023, Rebelle Bistro, located at 2027 Sainte-Angélique in Saint-Lazare, was launched because he and his wife were looking for a place close to home where they could enjoy fine food and wine.

"Personally, I felt there was something missing in the local restaurant scene. I was looking for a place with a refined menu where I could discover privately imported wines. When I couldn't find one, I decided to start one. Basically, I did it out of pure selfishness. It's a place where I can share my love of the table with my guests."

During the summer months, Antoine Sicotte welcomes up to 68 guests to his restaurant on the terrace. In spring, autumn and winter, he can welcome up to 38 guests.

A natural partnership

"Basically, I'm passionate about food, but also about the whole process of preparing food. I've also lived in the region with my wife for almost seven years now, and it was only natural for me to get involved in the community. The values of the Festival de la Soupe are very close to my own. It's a rallying, interesting, family event with a hint of competition. It raises the profile of the region and brings people together around the pleasures of the table and Soup, a dish that can be both complex and very simple to prepare by anyone," he emphasizes from the outset.

What role will the guest chef play at the Festival de la Soupe? "I'll be on site all day. I'm going to be a judge, so I'll be tasting all the recipes. I'll also be wandering around the site to meet visitors, chatting with them about cooking, but also about all other subjects. I've never been a visitor to the event before this year, so it'll be a first for me."

What does the rebel cook think a good soup is? "It's a dish that goes well with the mood of the moment and that you can prepare in different ways depending on your mood. Sometimes you can make it with a Thai touch, so it's spicy, or you can incorporate exotic flavors. At other times, we can just make a simple leek soup for comfort. It's a versatile and enjoyable meal."

At the Festival de la Soupe, competitors vie to get their hands on the Louche d'or, the prize awarded to the best soup makers in the competition. What's the secret to concocting a recipe? "You have to work with fresh, local, high-quality ingredients. That gives our soup a solid base."

What is his personal relationship with soup? "I remember two family recipes in particular. Every Christmas, my grandmother would make a soup with very, very finely chopped vegetables. Every year, her children, including my father, would have a debate about whether or not the vegetables were cut more finely than the previous year (laughs). I also remember my mother regularly preparing a potato and leek soup with cheese."

A long-standing love of cooking

Aged 51, his first memory of cooking goes back to his youth. "At the time, my father, actor Gilbert Sicotte, had just separated and was living in a small apartment in Montreal. I'm the eldest of three children, and I remember that my father wasn't used to cooking and entertaining three children on his own (laughs). As a hobby, he started cooking and developed a passion for Italian cuisine. He taught me how to cook sauces and pizza, recipes that I still make today. It was a real turning point in my life. Those were important moments in my professional development."

Not losing sight of the Soup Festival's primary mission 

As spokesman for the Festival de la Soupe, Antoine Sicotte hopes that participants and visitors to the event will take away the essential message. "Soup is a pretext for getting together, being together, chatting and forging links between members of the same community," he concludes.

As in previous years, the winner of the General Public category at the Festival de la Soupe 2023 will take home La louche d'or. A special prize will accompany the trophy this year. It will be a gift voucher for a meal at Rebelle Bistro, Mr. Sicotte's restaurant.

The Festival de la Soupe will be held on September 10 from 12 noon to 4 p.m. at Parc historique de la Pointe-du-Moulin in Notre-Dame-de-l'Île-Perrot. Shuttles will be provided to facilitate travel to the site. There's still time to register to get your hands on the title of best soup maker and the special prize. Registration and access to the event are free. Come and meet Mr. Sicotte and find out more about the event. 

You can find out more about Rebelle Bistro on its Facebook page. For details on the Festival de la Soupe, visit the event's website.