Denise Marchessault

Cooking is my creative outlet. Whether I’m cooking for friends, writing about food, or teaching others to cook, it’s how I connect with others.

I couldn’t decide between a sweet or savoury path, so I studied both. I was classically trained at Le Cordon Bleu, Ottawa, where I received Le Grand Diplôme, a blue-ribboned two thumbs up for diplomas in both pastry and cuisine.

I wrote the cookbook, British Columbia From Scratch, a  venture with photographer Caroline West (more about Caroline below). The book celebrates the bounty of British Columbia and the simple joy of cooking from scratch.

For years I taught cooking lessons in Victoria, at my cooking school, French Mint, on Vancouver Island, followed by a five-year stint in Vancouver, B.C.  I’ve recently returned to Victoria where I’m working on my next cookbook.

My recipes reflect my love of classical French cooking techniques. I cook entirely from scratch – soups and sauces are not bolstered by a box, packet or cube. Breads are kneaded, pasta is rolled, and stock simmers on the stove – mine is a messy, happy, and fragrant kitchen.

When I’m not teaching or developing new recipes, I’m re-discovering Victoria by bicycle.

Denise Marchessault

PS  If you’re curious about my culinary journey with Le Cordon Bleu, have a peek at Michal Tulipan’s article in Travel Squire.

Proud Member Le Dames d’Escoffier, BC Chapter

Caroline West - Photographer

Caroline West

Meet my talented friend, Caroline West, whose many mouth-watering images fill this site. Caroline is an art director, photographer, vintage homeware collector and regular contributor to Vogue Living, Australia.

All recipes and photographs on this website are subject to copyright and may not be copied or used in anyway without the express written permission of the author or photographer.