People from Laval and the surrounding area, pull out your notebook because there is a great address to discover here.
Posted at 11:00 am
Opened in late 2022, Sekoya is the newborn of restaurateur Phat Nguyen, known for his torii sushi establishment. But you won’t enjoy Asian-inspired cuisine here. On the contrary, it presents more of a “contemporary Quebec cuisine”. “I opened Torii Sushi in 2000. After 20 years we were ready to take on new challenges and also make way for a new generation,” says the restaurateur, who is now linked to his nephew Mickael Ly.
In fact, the project began to take shape when Mr. Nguyen met chef Kevin Bates during a party at a friend’s house, where the latter was a home chef. Impressed with his food, he eventually befriended him and offered him the job of chef at his eatery, which is located in a brand new residential area called Central Park, which will eventually have six tall towers.
PHOTO MARCO CAMPANOZZI, THE PRESS
A lovely dish of Quebec lamb, served with beet puree, salsify, spinach and Louis d’Or cheese crumble
PHOTO MARCO CAMPANOZZI, THE PRESS
The team at the helm of Sekoya: Phat Nguyen, Chef Kevin Bates and Mickael Ly
PHOTO MARCO CAMPANOZZI, THE PRESS
The restaurant area is both elegant and welcoming.
PHOTO MARCO CAMPANOZZI, THE PRESS
Prawn ceviche with clementine, ginger and turmeric supreme and small chili slices
PHOTO MARCO CAMPANOZZI, THE PRESS
Chef Kevin Bates can be seen at work in the open kitchen.
PHOTO MARCO CAMPANOZZI, THE PRESS
Another dish is on the menu right now: octopus with smoked carrot puree, roasted carrots and chermoula
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Kevin Bates, a graduate of the Ecole hôtelière de Laval, hails from Île Jésus. The chef went through Le Mitoyen, Hoogan and Beaufort, Le Monarque, then La Bête à Pain de Laval, where he was Executive Chef, during the pandemic. He really liked the idea of taking over a restaurant and determining the menu. “I like to create, be inspired by seasonal products and use them to the fullest; for example by dehydrating spinach to make powder. It’s quiet time of the year at the moment, but once the market opens I’ll be there every day and we’ll come up with crazy ideas! says the man who particularly enjoys working with the many producers in Laval, which is rich in vegetable-growing areas.
“We have good restaurants in Laval, but we lack charming spaces… We have to stop saying that Laval is a flat city! I wanted to offer an elegant, good table, but without falling into pretentious chic,” emphasizes Mr. Phat. The bright and airy dining room, the result of the work of Gauvreau Design, overlooks an open kitchen with a lounge area for an aperitif or digestif, and a boutique area with local artisan products. A fridge full of ready-to-go meals will soon be added to the range.
Open Tuesday to Saturday evening, Tuesday to Friday lunchtime and Sunday for brunch.
3421 Boulevard Le Carrefour, Laval