top of page


It is the grand finale night for Calgary's Big Taste Festival, and Avec Bistro is saving the best for last. Unfortunately all seats are sold out, but we hope you can book Avec Bistro for one of the festival lunches or gourmand dinner set menus.

I spoke with Paris trained Chef Daniel Pizarro and he shared what’s in season, the ingredient he could not live without, and his favourite food indulgence.

“Carrots, celery root, and beets are in season right now. Brussel sprouts are here to stay, they aren’t the boiled version, but are getting more recognition and respect.”

Chef Pizarro’s favourite way to prepare beets are in a loose salt and roast them. He learned the technique from a French master, having worked in Paris under Chef Alain Passard of L’Arpege, a three Michelin star restaurant. On the Avec Bistro menu, you’ll see roasted beets with chèvre noir, candied pecans, buckwheat, and creme fraîche.

And chances are, there’s butter in almost every dish he makes: “I couldn’t live without butter. I go through about 50 pounds a week at Avec Bistro.”

While Chef Pizarro loves his vegetables, his favourite comfort food is slowly braised meats. Classic boeuf bourguignon with mushroom, smoked bacon, and fried leeks are a staple item on the menu.

And his secret indulgence? Veal sweetbreads.

Avec Bistro is a favourite with business power lunchers and date nights.


Latest posts

Like this story? Please share it on your Pinterest, Twitter or Facebook by clicking on a link above. 

We want to hear what you think. Please feel free to post your comments below. Before you post, think twice and be nice. 

bottom of page