Ça Marche Bistro Chef Series

*** NOTE: Chef Alvarez had an unavoidable scheduling conflict arise after ticket sales opened. We will push forward his date from Thursday, March 2nd to Friday, March 3rd. ***

Introducing our new Ça Marche Bistro dinner concept focused on moules frites and steak frites. Beginning February 9th, we will transition every night we open at 5 pm from our daytime crêpe shop to an evening French bistro.

To celebrate our new concept, Maxime Bettilli -- co-founder of Au Comptoir and founder of Ça Marche -- is inviting 4 chefs, for a 4-course prix fixe dinner pop-up, 4 weeks in a row to show us their interpretation of Ça Marche Bistro.

Thursday, Feb 9th // Lucais Syme // Founder + Executive Chef of Autostrada

Thursday, Feb 16th // Ivy Yang // Chef de Cuisine of Elisa

Thursday, Feb 23rd // Jean-Francis Quaglia // Founder + Executive Chef of Provence Marinaside

Friday, March 3rd // Jefferson Alvarez // Culinary Director of Acquafarina

Expect stunning menus and flavours from these chefs that touch upon their personal journeys, backgrounds and current restaurant concepts.

*** Note: Ticket prices include tax + gratuity. Your ticket will say 6 pm as the start time, regardless of the seating picked, as that time reflects the start time of the entire event. ***

--- Menus ---

Feb 9th // Lucais Syme // Founder + Executive Chef of Autostrada

1 / roasted cabbage salad, prosciutto, dragoncello dressing, pickled shallot

2 / mussels with salsa pizzaiola

3 / beef striploin, radicchio braised in barolo, mascarpone and aged balsamic, fries

4 / caramel opera with salted caramel ice cream

Feb 16th // Ivy Yang // Chef de Cuisine of Elisa Steak

1 / beef tongue cold cuts, pickles

2 / mussels escabeche, saffron aioli, fennel

3 / beef striploin, spicy soy caramel sauce

4 / pineapple carpaccio, white chocolate, coconut crumble

Feb 23rd // Jean-Francis Quaglia // Founder + Executive Chef of Provence Marinaside

1 / frog legs, garlic, parsley, pomme purée

2 / mussels, basil, tomatoes

3 / beef tenderloin with a red wine and black peppercorn sauce

4 / raspberry tiramisu

March 2nd // Jefferson Alvarez // Culinary Director of Acquafarina

1 / smoked beets & burrata

2 / mussels & chorizo, baguette

3 / striploin steak, chimichurri, yucca fries

4 / mille-feuille, cognac cream

--- More about our chefs ---

Lucais Syme //

Edmonton-born Chef Lucais Syme was on the verge of applying for law school when he decided to take a year off and develop his newfound love of cooking with a six-month course at the Pacific Institute of Culinary Arts on Granville Island. He then cut his teeth at some of Vancouver’s most respected restaurants, including stints at Blue Water Café, Cioppino’s, Parkside and La Buca. He also travelled to Chicago for a stage at the famous Charlie Trotters restaurant during his training years.

In 2008, he opened La Quercia (The Oak Tree) on West 4th in Kitsilano with his business partner Chef Adam Pegg. The neighbourhood restaurant won several awards including Best Casual Restaurant and Best Casual Italian at the 2013 Vancouver Magazine Restaurant Awards. In 2012, La Pentola opened inside the OPUS Hotel in Vancouver’s trendy Yaletown district and in 2014 Syme opened his restaurant Cinara in the Victorian Hotel.

Now, his focus is on the widely celebrated Autostrada Osteria, with three locations across Vancouver. Autostrada prides itself on Italian food prepared with casual perfection. It’s a place with a simple philosophy. Inspired by the casual osterie of Italy, the focus is on a simple menu where quality ingredients shine, regional wines that represent a place, and a room filled with warmth and bustle.

Ivy Yang //

Ivy Yang is known as an enthusiastic and innovative chef with over 10 years of working in the culinary arts. After getting her Red Seal certification, as well as a Diploma of Advanced Art from the University of British Columbia in 2008, Ivy began working in restaurants in Kelowna.

After apprenticing for 3 years, she moved to Vancouver to begin working at the iconic Blue Water Café in 2012 as their Senior Sous Chef where she worked for 4 years. Ivy then went on to become the Chef de Cuisine of Ask for Luigi, learning authentic Italian cuisine in the process.

Now she showcases her diversity of skill, experience, vision and leadership as the Chef de Cuisine at the critically acclaimed Elisa.

Jean-Francis Quaglia //

A native of Marseille, France, Jean-Francis Quaglia comes naturally to the culinary world as his mother is acclaimed Chef Suzanne Quaglia of Marseille’s famed Le Patalain and one of the very first female chefs in France. After a brief stint in his mother’s restaurant, he headed off to the Côte d’Azur and Monte Carlo where he started as Commis de Cuisine under the direction of Chef Bruno Caironi (formerly Sous Chef to Alain Ducasse).

Jean-Francis then went on to work with Chef Elie Mazot at Relais et Chateau’s Le Chateau de la Chevre D’Or in Eze. As Chef de Partie Tournant, Jean-Francis mastered every station in the kitchen while working under the direction of Chef Dominique Le Stanc at Hôtel Negresco in Nice (2 Michelin stars). Hôtel Negresco was to be a turning point in his life as it was there, in 1990, that he met a young Canadian chef, Alessandra Mossa. The result sounds like a romcom – they wooed over food, and in 1992 moved to Canada where they wed.

Provence Mediterranean Grill opened its doors in the Point Grey neighbourhood of Vancouver on December 17, 1997. In 2002 he and Alessandra took the plunge, opening a second location – Provence Marinaside, on the sea wall in Yaletown. Now, Provence Marinaside is in its 21st year, serving as one of Vancouver's iconic restaurants.

Jefferson Alvarez //

Born in Venezuela and later raised in Canada he spent much of his time experimenting with international cuisines. Some of the restaurants he has worked at include El Poblet Quique Dacosta and Arzak in Spain, Morimoto in Philadelphia and Canoe in Toronto.

He credits El Poblet Quique Dacosta and Arzak for teaching him to think outside the box and Anthony Walsh of Canoe for introducing him to fine dining and encouraging him to travel to gain international experience. Through this journey he learned that food can appeal to all the senses, and that aromas and scents can help create an extraordinary culinary experience.

Jefferson has been named one of the most daring and innovative chefs in Vancouver by the top food critics. He is driven by the challenge to use seasonal ingredients that he harmoniously merges with Latin cuisine which gives him this edge.

Host or Publisher Ça Marche