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Mexican Lifestyles Food & Dining COOK'S CORNER: Chef Bernard Sarciron (Melanie's Restaurant)
Mexican Lifestyles Food & Dining COOK'S CORNER: Chef Bernard Sarciron (Melanie's Restaurant) | COOK'S CORNER: Chef Bernard Sarciron (Melanie's Restaurant) |
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| Written by Jeanne Chaussee | |
| Saturday, 05 August 2006 | |
 'Chef Bernard Sarciron' - Photo By J. Chaussee Born and raised in the village of Chazay d'Azergues in the Beaujolais region of France, Sarciron was introduced to the art of cooking by his grandmother, a nationally recognized expert in the preparation of French cuisine. Though Sarciron studied a broad curriculum of subjects, from economics to pre-Med, he was particularly attracted to the arts and actually worked with a theater company for a time. He loved it, but discovered that passion was not enough to live on when roles and gigs dried up. He attended the Groupe LeMartin Culinary School in Lyon, France and honed a new direction for his creative talent. He immigrated to Canada in 1976, where he worked at the Atlantic Pavillion and the Four Seasons in Toronto. Eventually, he and his wife Francine, whom the chef credits with taking care of the business end to allow him to pursue his passion, opened their own restaurant (the first Melanie's) in Toronto. The couple made their way to Lakeside in 1999. "I was just here to have a good time," says Sarciron, "but after about five months of just hanging around, I just couldn't stand it. I had to open a restaurant." The first Lakeside Melanie's, that opened to raves about the exquisite cuisine and service, was located in La Floresta. Unfortunately, residents of the area decided to enforce zoning laws that prohibited having a business in the area, forcing the restaurant to relocate to the center of Ajijic, where it served the community for four years. The Sarcirons and their customers are delighted with the new location in Hotel Danza del Sol, where Melanie's relocated just a year ago. The ambience is dominated by the airy and charming garden setting, with enough space for large parties (up to 150 people), that Chef Bernard encourages. Large parties or small, Sarciron most delights in those patrons who call two or three days in advance to order special meals not on the menu. His artistic touch excels in preparing Chateau Briand, Duck l'Orange, Rack of Lamb, Bouillabaisse or any special dish of the classic French persuasion, served with the meticulous attention to detail for which the French are famous. As for the chef's favorite dish... it's fresh green salad, which may account for Sarciron's sleek physique and certainly for the restaurant's reputation for serving delicious dishes low in fat and high in succulence. |
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