Menu
Alouette Bistro borrows its culinary philosophies from the enduring dishes and methods of classic French bistros and invigorates them utilizing West Coast flavors.
Dishes like Bouillabaisse and Steak Frites remain loyal to their French roots but are redesigned with flavors that showcase the beauty and variety of British Columbia
Albert has enjoyed working with the freshest local, sessonal and sustainable ingredients of BC’s Coastal Islands at Sonora Resort, a Relais & Chateses Five Star Louery property and Edible Canada on Granite Istand; reviving it’s Canadian cuisine roots with a great influence on tocat and seasonal ingredients. He has always had a great love for the discipline of the kitchen, the playfulness of creative plating and the tried and true fundamental techniques.
Mark’s love of people and passion for hospitality has sent him through the full gamot of the restaurant regime from sapiring Sous Chef to further guest contact through Restaurant Manager and Maître d’Hotel positions throughout his career
Born under the snow-capped North Shore Mountains; and trained locally at VCC in Hospitality Management he has an endearing aptitude for the West Coast and its dining scene.
