Ottawa Chefs Launch Distinct Cookbooks This Fall

Two prominent chefs from Ottawa are set to release their debut cookbooks this fall, showcasing their unique culinary perspectives. Raghav Chaudhary and Justin Champagne-Lagarde, both in their 30s, have established themselves in Canada’s capital, each operating acclaimed fine-dining restaurants. Chaudhary’s Aiana Restaurant Collective, which opened in 2020, and Champagne-Lagarde’s Perch, launched in November 2021, reflect their shared commitment to the culinary arts.

Each chef’s cookbook, published by Figure 1 Publishing, serves as a personal expression of their culinary philosophies. Chaudhary’s book, titled Gather, Savor, Share, emphasizes home-style cooking, featuring 80 recipes designed for home cooks. This collection includes dishes inspired by his Indian heritage, such as spinach and onion pakoras and tandoori salmon yakitori, as well as a variety of multicultural dishes that reflect Canada’s diverse culinary landscape.

In contrast, Champagne-Lagarde’s cookbook, simply called Perch, is subtitled Soil / Land / Sea. It presents 50 sophisticated recipes, some of which may challenge the average home cook. His work includes intricate dishes like rabbit with balsam fir sauce and goose heart raviolo. Champagne-Lagarde aims to share not only recipes but also stories that provide insight into the restaurant’s development and his culinary journey.

Both chefs credit Joe Thottungal, an Ottawa chef renowned for his award-winning cookbooks, as a source of inspiration. Thottungal’s success with his titles, Coconut Lagoon and My Thali, has encouraged Chaudhary and Champagne-Lagarde to document their culinary experiences.

Chaudhary’s approach is rooted in sharing the simple pleasures of food. He notes, “I wanted to share all the dishes, all the food, all the flavours, all the little things that I picked up during my career.” His cookbook also includes nearly 20 pages of essential recipes for sauces and condiments, making it accessible to a broader audience.

Champagne-Lagarde, on the other hand, reflects a more high-end culinary philosophy in his book. He has included detailed recipes that mirror the standards of his kitchen at Perch. He describes his work as an inside look at the restaurant’s operations, stating, “It’s about how we opened up Perch, how I broke my ribs a month into renovations.” His book also serves as a tribute to local Canadian food producers, chronicling their contributions to his restaurant.

Both chefs are excited about a collaborative dinner scheduled for November 1, 2023, at Aiana, where they will serve dishes from their cookbooks. Interest in the event is high, with tickets already sold out. Chaudhary expressed admiration for Champagne-Lagarde’s work, noting, “His cookbook is a testament to how far Canadian cuisine has come.”

Champagne-Lagarde reciprocates the sentiment, highlighting the community spirit and culinary innovation that Chaudhary brings to Ottawa’s dining scene. The collaboration underlines their shared commitment to elevating the culinary landscape in Canada’s capital.

As they prepare for their book launches and the upcoming dinner, both chefs reflect on their journeys and the impact they hope to have on the culinary community. Chaudhary aspires to create a series of cookbooks, while Champagne-Lagarde envisions documenting more of Canada’s food producers in future projects.

This fall marks a significant milestone for both chefs as they share their culinary legacies through their cookbooks, inviting home cooks and food enthusiasts to experience the flavors of Ottawa’s vibrant dining scene.