{"id":9977,"date":"2017-05-03T14:00:07","date_gmt":"2017-05-03T18:00:07","guid":{"rendered":"https:\/\/www.abitibi-temiscamingue-tourism.org\/?p=9977"},"modified":"2017-05-03T14:00:07","modified_gmt":"2017-05-03T18:00:07","slug":"nadia-lachance-art-of-festing","status":"publish","type":"post","link":"https:\/\/atrat.lebleu.co\/en\/nadia-lachance-art-of-festing\/","title":{"rendered":"Nadia Lachance, master in the art of festing"},"content":{"rendered":"

The bright cyan blue sky is reflected in the calm waters of Lake Timiskaming under a blazing sun. This scene is conjured up by the picturesque town of Ville-Marie<\/a> and as you intend to make the most of it, you get some provisions and head down to the Parc du Centenaire on the shore of the lake.<\/p>\n

You have just found a spot to sit down, when along comes a young girl with short, blond hair, whose glasses and flowered dress pleasantly remind you of the style of the fifties (the one that\u2019s coming back in vogue, unlike the doubtful old dresses your aunt stubbornly insists on trying to hand down to everyone). She calmly and meticulously sets up for a picnic. Everything\u2019s there: the checkered tablecloth, the basket, the cutlery. Upon seeing the tempting food that she pops out of her basket, you tell yourself that this young lady doubtlessly masters the art of feasting and cannot help but talk to her.<\/p>\n

\"Nadia
Nadia Lachance – Photo : Christian Leduc<\/figcaption><\/figure>\n

You thereupon learn that this cheerful and engaging young girl is Nadia Lachance, co-owner of restaurant Elle et Louis<\/a>. If today you are seeing her take the time to have a quiet picnic on the shore of the lake, it is far from being a coincidence, as she\u2019ll tell you herself: \u201cI am a very, very active person who likes to have the time to take her time. We\u2019ve made it so our restaurant is open only four days a week\u2014which offers us a rare opportunity in life. That of having the time to actually enjoy life\u2014one of my core values\u2014to do things like just gaze at the sun and the blue sky.\u201d<\/p>\n

She probably did not imagine during the restaurant\u2019s first year that she and her partner, Louis, would achieve this much freedom as, let\u2019s be honest, opening up a restaurant requires a significant investment in time. \u201cStarting up the restaurant,\u201d she says, \u201cwas a crazy idea.\u201d Sometimes I tell myself that I\u2019m going to do such and such a project without having any idea of what it requires or the amount of work it entails. And when it\u2019s ultimately done, I end up saying, \u201cYeah, well that was a lot of work finally \u2026 it wasn\u2019t that easy.\u201d Opening up the restaurant<\/a> was the most difficult project she has ever undertaken in her life\u2014a decision that stripped her of a fair part of her childish naivet\u00e9 and ushered her into, not without pain, the adult world.<\/p>\n

Today, however, she states that she is quite happy with the choices and decisions she has made: \u201cWhat I like about my work is that people come to a restaurant to partake in pleasure, so the rapport I have with them is based on that pleasure. They come to be together, to be with their family, to celebrate. Even those who come on business aren\u2019t at home, so that does them some good and they\u2019re impressed that the atmosphere is so fun and the food so good. You get all their gratitude, and their joy rubs off on you. People aren\u2019t just numbers for us, we place strong emphasis on making them feel welcome and guiding them in their choices. We\u2019re very focused on making it human and warm. It\u2019s an experience, an encounter in and of itself. It\u2019s as though my relationship with them were a story book filled with lots of little stories!\u201d<\/p>\n

Nadia has trained as a cook, pastry chef and baker, so it\u2019s safe to say that\u2019s she\u2019s been doing this her entire life. Being her own boss, however, is something that offers her a whole new level of freedom that she didn\u2019t have before: \u201cI like the fact that I can do what I want, that anything is possible. You imagine something and then you just do it! I had stopped working in restaurants because I was working in places where I couldn\u2019t respect the way they were doing things or the materials they used, whereas in my restaurant, I can set my own course! If one morning, I get up feeling like I\u2019d like to make poutine with maple syrup, I just do it! There are no limits to what I can create.\u201d<\/p>\n

Nadia\u2019s originality and creativity is glaringly obvious upon simply glancing at the pastries she presents you. \u201cYeah, what I like the most is creating stuff,\u201d she confides. \u201cAnd I have the perfect boyfriend for that. He\u2019s more down to earth, so it\u2019s the ideal combination. I\u2019m full of ideas and he applies them with brio, so it\u2019s great fun!\u201d<\/p>\n

With a personal motto like \u201conly death will kill you,\u201d it doesn\u2019t come as much of a surprise that this dreamer doesn\u2019t place too many restrictions on herself and also really loves to travel. As she talks to you about all the countries that she has visited (the Czech Republic and Italy are among the most recent), those she is planning on discovering (Croatia!) and all the places she has lived in Quebec, she confesses the unspeakable truth: even though she was born and raised in Amos<\/a>, she only set foot in the Temiscamingue region at the age of 31. \u201cI know it\u2019s kinda ridiculous,\u201d she says. That\u2019s probably why she makes a point of enjoining visitors to make the most of their trip and discover the Abitibi-Temiscamingue region as a whole: \u201cSee different places! Come one way and leave by another. Often, people just travel through too fast. Don\u2019t just visit the Abitibi or just the Temiscamingue region, come see the difference. The climate, the atmosphere\u2014they\u2019re not the same. It\u2019s like having two regions for the price of one, in the end, and both are worth visiting!\u201d<\/p>\n

\"Nadia
Nadia Lachance, master in the art of festing –\u00a0Photo : Christian Leduc<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

The bright cyan blue sky is reflected in the calm waters of Lake Timiskaming under a blazing sun. This scene is conjured up by the picturesque town of Ville-Marie and as you intend to make the most of it, you get some provisions and head down to the Parc du Centenaire on the shore of … Continued<\/a><\/p>\n","protected":false},"author":2,"featured_media":9982,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[3934],"tags":[],"post_folder":[],"class_list":["post-9977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general-en"],"acf":[],"yoast_head":"\nNadia Lachance, master in the art of festing - Abitibi-T\u00e9miscamingue<\/title>\n<meta name=\"description\" content=\"This cheerful and engaging young girl is Nadia Lachance, co-owner of restaurant Elle et Louis and master in the art of feasting!\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nadia Lachance, master in the art of festing\" \/>\n<meta property=\"og:description\" content=\"This cheerful and engaging young girl is Nadia Lachance, co-owner of restaurant Elle et Louis and master in the art of feasting!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/atrat.lebleu.co\/en\/nadia-lachance-art-of-festing\/\" \/>\n<meta property=\"og:site_name\" content=\"Abitibi-T\u00e9miscamingue\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Abitibi.Temiscamingue\" \/>\n<meta property=\"article:published_time\" content=\"2017-05-03T18:00:07+00:00\" \/>\n<meta name=\"author\" content=\"wink_admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"wink_admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/nadia-lachance-art-of-festing\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/nadia-lachance-art-of-festing\/\"},\"author\":{\"name\":\"wink_admin\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#\/schema\/person\/f4c636e22d6fba7c15bf5445619c2db2\"},\"headline\":\"Nadia Lachance, master in the art of festing\",\"datePublished\":\"2017-05-03T18:00:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/nadia-lachance-art-of-festing\/\"},\"wordCount\":1023,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/nadia-lachance-art-of-festing\/#primaryimage\"},\"thumbnailUrl\":\"\",\"articleSection\":[\"G\u00e9n\u00e9ral\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/atrat.lebleu.co\/en\/nadia-lachance-art-of-festing\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/nadia-lachance-art-of-festing\/\",\"url\":\"https:\/\/atrat.lebleu.co\/en\/nadia-lachance-art-of-festing\/\",\"name\":\"Nadia Lachance, master in the art of festing - 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