Hal­ibut Pe­tits Pois

Whistler Traveller Magazine - - TASTE OF WHISTLER -

If you can tear your­self away from the wood-fired piz­zas, you might be amazed by this but­tery pan-roasted hal­ibut served à la Françoise on a creamy bed of gar­den-ripened peas and smoky ba­con. If this is why French women don’t get fat, we’ll take a sec­ond help­ing. Pe­tits pois is a clas­sic dish that Ex­ec­u­tive Chef James Paré and Chef de Cui­sine Nick Surowy of­ten served at the leg­endary Savoy Ho­tel in Lon­don, where Paré was ex­ec­u­tive chef, be­fore he re­turned home to part­ner with his un­cle, Jay Paré, at Caramba! To­gether, they have turned one of Whistler’s favourite ca­sual, fam­ily-friendly restau­rants into an un­der­rated, Mediter­ranean-fo­cussed gem that hits far above its weight class. Paré pairs the wine-braised peas with fresh lo­cal hal­ibut in the sum­mer months. “It’s packed with pro­tein, but not fatty like salmon. It’s the steak of the sea.” 604-938-1879 | caram­barestau­

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