Western Living Magazine
The Design Files: Three Bedroom Looks We Love
6 Ways to Incorporate Colour into Your Home
Before and After: A Designer’s Own 1980s Rancher Gets a Fresh ‘Modern Beach House’ Look
6 Comfort-Food Dinners Perfect for Rainy Weeknights
The Twisty Cheesy Buns that Make -40°C Winters Worthwhile
This Super-Simple Ribollita Will Be Your New Favourite Winter Meal
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
Discover the Perfect Winter Getaway in Penticton
This Designer of the Year Finalist Just Launched a Gorgeous New Furniture Line
Protected: Looking For The Best Cooling Mattress? Douglas Delivers
Editors’ Picks: What We’re Reading Over the Holidays
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
WL Robert Ledingham Memorial Award for an Emerging Interior Designer 2022: Studio Roslyn
The Francophile with a palate of gold.
Chef and co-owner Cyrilles Koppert may have closed Manor Bistro last year, but opening Partake, the cozy rustic French brasserie he runs with partner Lisa Dungale, seems to have been the goal all along. I wanted a smaller place, more reminiscent of the kind of restaurants I ate at where I come from, explains the Dutch-born Koppert, who followed his brother to Edmonton in 1989.
At Partake, Koppert does French his way, crafting comforting French classics with local ingredients: the menu features a mix of traditional favourites, like French onion soup and classic beef tartare, as well as a few dishes with a twist, such as the Banh Moi tartine, a creamy chicken liver mousse on crusty baguette topped with ham, kimchi and soy-sesame dressing. To stay current, I like to mix it up, trying out recipes from Morocco, Tunisia or Vietnam, explains the seasoned chef. They may seem unlikely choices on my menu, but they all have one thing in common: a French heritage. Handsomely decorated with pressed-tin ceilings, terracotta walls and a welcoming bar, Partake is just what the chef ordered. Apparently enRoute magazine liked it too, naming it one of the best new restaurants of 2019. Felicitations.
What's been your most memorable meal?
My mother's braised rabbit with red cabbage.
I do love my Het Grote PÃ¢téboek, a book on pÃ¢tés/terrines.
Most underrated ingredient?
Flat-leaf parsley and freshly grated nutmeg.
What's a kitchen hack more people should know about?
I fold my quiche mixture with my hands. I don't use a whisk. Same with chocolate mousse. Why? Because I don't disturb the egg whites as much and the result is a much fluffier product.
Are you over 18 years of age?