Montreal-based Margaux Verdier has always been interested in food and cooking. For starters, her mother, Katrine Paradis, is known in Quebec for her food magazine, book and web series, all under the name K pour Katrine, so Verdier literally grew up in the kitchen. When she got older, she helped Paradis create recipes and style food for photo shoots. “Working with my mom has been an amazing experience, and I’m so thankful for the relationship we have,” says Verdier. “We have always shared a passion for food, and she has been a wonderful role model for me.”

So it was natural for Verdier to venture into a food career of her own with her Instagram account @margaux.food and her new website, margauxfood.ca. She, like many Canadians, grew up dealing with severe food allergies, so she wanted to create a place where people could go to find the kinds of recipes she likes to make herself—dairy-free and mostly vegetarian. With fare like vegan zucchini pasta with garlic, lemon, walnuts and vegan feta, white-bean puttanesca, 15-minute creamy curry noodles or the occasional meat dish—hello, air-fryer crispy-chicken tacos—Verdier’s enthusiasm and instincts for perfectly pairing flavours is evident. We recently spoke with the 25-year-old about starting her cooking career, her must-have ingredients and some of the biggest challenges she has faced as a young entrepreneur.

 

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How did you get into cooking?

“I started cooking a lot because of all my food allergies. I’m allergic to all dairy and fish, but when I was younger, I had a lot of allergies, including eggs, nuts and seafood. It really pushed me to become more independent and self-reliant in the kitchen. But I have to say that my mom is the reason I love cooking so much. She’s the one who passed on her passion and taught me almost everything I know about cooking. I’m really grateful for her.”

Do you remember the first recipe you created on your own?

“I think I made a burrito-bowl recipe for K pour Katrine. I must have been 16, and it was my go-to when I hosted dinners for friends.”

What are the ingredients or food items you can’t live without?

“Definitely a spicy sauce—either sambal oelek or sriracha—fresh basil, lime and a bunch of spices. Oh, and, of course, dill pickles. I’m obsessed with them.”

When did you know you wanted to have a career in food and cooking?

“When I did my master’s degree in digital marketing in Barcelona in 2022, I realized that I missed cooking and creating recipes a lot, so that was a sign for me. I’m glad I trusted my gut and started my own business in the food industry.”

What are some of the biggest challenges you’ve faced so far?

“I’m a really creative person, so my biggest challenge is having to deal with all the things that bore me—as in all the administrative stuff you have to do when you have a company.”

Do you have a favourite meal you like to make?

“Definitely salads—all kinds of salads for all seasons. I’m obsessed with them because the possibilities are endless.”

What’s the best restaurant you’ve ever been to?

“My all-time favourite is Xavier Pellicer, a vegetable-forward restaurant in Barcelona. I discovered it with my mom, and we were amazed by the creativity there and the whole experience.”

What are your Canadian go-to restaurants?

“In Montreal, for a special occasion, it would be Damas for sure. I also love Foxy, and I go to Sushi Momo for the best vegan sushi. Pichai is another favourite of mine, but be aware: Some of its specialties are really spicy. I’m dying to try Pai in Toronto as well as St. Lawrence in Vancouver.”

What are your favourite food cities?

“Definitely Montreal and Barcelona. I know I’m a little biased, but I’ve travelled a lot, and I still think they’re the best for diversity and modernity. I also love the fact that they both have a huge selection of vegetarian and vegan restaurants.

Can you give us some of your best cooking tips or tricks?

“Always have fresh herbs on hand. Don’t be afraid to try new recipes and new ingredient combinations. Get yourself a good knife and a good pan—they’ll make life a lot easier. Don’t be shy with spices. And, finally, cook with friends. It’s way more fun, and you get free help with the dishes.”

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