Edible Ottawa

Atelier

• Photo by Christian Lalonde

  "The guy's a wizard at chess and incredibly musical, and his memory recall is staggering. Yet he's humble and quietly confident. And for sure, a bit of a prankster," Steve Robinson, sommelier and general manager, writes of Lepine.

• Dino Egg: banana crumble, sous-vide cheese cake, passion fruit sorbet egg, tonka bean sponge cake, vanilla-olive-compressed persimmons and Dianthus petals

• A favourite In Lepine's bag of tricks is liquid nitrogen, which he uses above to make edible orbs.

• Atelier by Marc Lepine with Anne Desbrisay.

• Smoked trout with corn and miso with cured pork belly, lemon confit, smoked cinnamon cap mushrooms and spiced tuile hoop.