Always embodied and filled with this energy that never seems to leave her, the actress and presenter of the competition restaurant returns for a second service with Chef Vincent Dion-Lavallée. With her usual spontaneity and enthusiasm, she relied on her innate talkative side, her sunny mornings and her penchant for salty little sins…
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Sebastien Sauvage
Hélène, do you think your parents said you were a little angel or a little devil when you were a child?
A little angel who talks too much! I was the one talking all the time, so I was constantly being teased. I must have realized I had something interesting to say. (laughs) On the other hand, I didn’t have bad intentions, I didn’t do bad things and since I did well in school, it didn’t really affect my results.
At the same time, were you more of a father’s girl or a mother’s girl?
A daddy’s girl. When I wanted something, I went to my father and it was sure that he got “yes”. (laughs) We have a very similar sense of humor and a very similar outlook on life.
And if you had to follow in the footsteps of one of your parents, would you have become a teacher like your father or a nurse like your mother?
My God! Teacher. I couldn’t have become a nurse. Teaching would have been a plan B if life decided I wasn’t going to be an actress. I was actually a theater teacher once.
Sebastien Sauvage
Was your personality more punk or blue flower as a teenager?
(She thinks.) As a teenager I was rather reactionary. So I would say I was more on the punk side, but with the intensity that those who have blue flowers can have. (laughs)
You grew up in an environment where we ate well. Today, when you treat yourself to a snack while watching TV, do you choose the healthy option or good old junk food?
Rubbish, that’s for sure. Chips, cheese crumbles… things that are way too salty!
Are you a loner or sociable by nature?
Lonely. Because I have two children! (laughs) I laugh. Actually, I’m a gang girl. I think I’m a unifier, but I desperately need solitude. I’m fine when I’m alone. Silence and the horizon are my two allies.
Hypothetical situation. You are the victim of a hostage situation and have the numbers of two friends on speed dial that you can ask for help. Who are you calling? Anick Lemay or Julie Le Breton?
Julie. Sorry, Nick! (laughs) Julie is Madame Solutions, Madame Resources. She is very resourceful in problematic situations. That doesn’t mean that Anick isn’t part of it, but she is also very closely connected to the party. So my first instinct is to call Julie.
We are offering you an evening in the restaurant this weekend. Pig’s foot or toqué?
Since Vincent (Dion-Lavallée) is associated with Pig’s Foot, you have put me in an embarrassing situation. (laughs) If I could go to Pied de Cochon with him, since I’m less inclined towards foie gras, I would order the seafood platter. But otherwise it would be toqué for the experience. I was in Toqué a few years ago with my son and daughter. There was a special offer for children during spring break. The price was significantly reduced in order to attract young people to the catering industry. Dominic and I took advantage of this because we like to offer our children all kinds of experiences. My son was five years old and he loved it. Afterwards he kept saying: “My favorite restaurant is Toqué!” I wanted to say to him: “Shh! You left once!” (laughs)
Your morning mood, sunny or cloudy?
Sunny. I have a good life and wake up in a good mood. I’m a morning person. I like the morning.
Sebastien Sauvage
When choosing your partner, did you look for someone who was similar to you or complemented you?
I wanted to be with someone who looked like me, but I ended up with someone who completed me. Dominic and I have been together for 14 years and we couldn’t be more different. We complement each other very much, but it can also be confrontational. Sometimes it annoys me. (laughs)
In your relationship with money, are you someone who relies on savings and security, or do you prefer to live without having to worry about these issues?
I’m not too worried about it. If I feel like doing something crazy or giving a gift, like taking the kids on an experience at Toqué, I don’t mind. But deep down I’m still a little squirrel. Not out of insecurity, but because I’m aware that I’m not a millionaire. Instead of spending money to spend money, I want to manage my affairs conscientiously.
When it comes to food, are you more of a chef or a pastry chef when you get involved?
Stove. I’m not a pastry chef at all. Actually, I’m not very “cute”. The best dessert for me is cheese. I do
good everyday food. Soups, sauces… My boyfriend cooks more on the weekend. He has a kind of creativity when he prepares meals. Their dishes are beautiful and it’s so good! He really has that little touch. I’m more likely to prep meals during the week. The children find it good and calming.
You are organizing a party and the guests are all the characters you have played. To maintain a specific order, you have the option to remove a person from the list. Who do you choose? Dolorès Bougon or Aurore’s stepmother?
The stepmother, that’s for sure. She’s going to kill someone. (laughs) And it’s clear that Dolores will be there!
After a failure, do we immediately get back in the saddle or do we let the dust settle?
I will come back immediately. I am a woman of action.
Photo: SEBASTIEN SAUVAGE / TVA
Discreet by nature or open book?
Open book. In fact, I’m the least mysterious person in the world. I’m very, very open, especially with my friends. I am in a constant movement of reflection and openness.
And if you had the choice, would you become a restaurant owner or would you remain a good customer?
Happy customer! I don’t want to live with such constant stress at all. It is very intense at every service and occurs every week, every month and all year round. And since the pandemic, the context is not easy, with questions of supply, staff retention… It is not easy for restaurateurs to maintain the quality of the experience they offer.
A NEW BRIGADE FOR RESTAURANT
Citrus peel
For a second season, Hélène and her dining companion Vincent Dion-Lavallée are again responsible for the program “Le Restaurant”, which airs on Thursdays at 9 p.m. in Zeste. With the band of aspiring restaurateurs knowing the rules of the game better than their ice-breaking predecessors, we can expect even tougher and potentially fiercer competition in the coming weeks. “When they saw the first season, they were ready. The energy is more combative and there is a lot of emotion too. The chefs put their best into the dishes they offer.” We asked Hélène how she would describe her partner on the show, Vincent Dion-Lavallée. “Vincent is very reassuring to the participants, but he is also capable of confronting them. He is an excellent mentor, never overbearing, never short or overwhelming. He pushes her to be the best version of herself. It’s just that when customers are waiting for their plate, you better be the best version of yourself right away!”
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