Grab a seat at Ottawa's Odile
- Ottawa Travel Guide
- Monday, 10 September 2012 17:12
When travellers first walk into Odile, a new restaurant located along the Ottawa River, they might think they've actually been invited over to a friend's house for an evening of hors d'ourves, wine and plenty of conversations. They actually won't be far from that at this tiny eatery, which looks more like a chic cafe than a popular gastropub.
In a recent interview with Ottawa Magazine, owner Marysol Foucault discussed her cooking philosophy and how she prefers to serve her patrons.
"We have people who come in and they don't want their potatoes to touch their eggs," she told the news source. "Now I have learned to just say no to things. We had to explain that we thought of this dish and that every single component in it had a relationship to the rest. That was what made everyone shine."
As the creator of Chez Edgar, an extremely popular lunch spot for locals and visitors alike, Foucault has had her fair share of foodies that are a little on the picky side. Unphased by peculiar requests, the chef now has the confidence to give each of her patrons a meal they'll be talking about for weeks and perhaps even months after.
The menu at Odile is constantly changing with the seasons and market availability. Travellers staying at Ottawa accommodations needn't go far to have a mouthwatering brunch, with menu items like the Forestier, which includes two poached eggs, fingerling potatoes, wild mushrooms and smoked lardons.
Foucault and her crew didn't stop at the food. Every morning, the prep chefs whip up housemade sparking soda, including the lemon and sour cherry beverage that has shunks of sweet and succulent cherries in every sip.
Absolute minimalism seems to be the motto of Foucault, who serves her dishes on simple white bowls and plates that aren't unnecessarily large to make each serving look more like a bite than a complete meal. There aren't many paintings on the wall - just a strip of parchment paper with line drawings and orchids that climb toward the ceiling. With an open kitchen, patrons sitting at the bar can take a look at all the action before their food comes out.