Cydric Féréol and Saveur Soleil ... The French Antilles in the heart of Montreal

Publié le 07 octobre 2016

Publié par Annie Des Groseilliers

Catégorie ENG

Version française

Restaurant owner, caterer and rum enthusiast, Cydric Féréol shares his experience with us as a french caribbean guy in Montréal.

RumGazette: Cydric Féréol, you are from Guadeloupe. A few words about your background before your North American adventure? When have you settled in Quebec and why?

Cydric Féréol: Before the North American adventure, I was living in Guadeloupe I was a student and it is after obtaining my French baccalaureate I moved here. In August 2004 I came to Quebec to study computer science.

Saveur Soleil just celebrated 6 years.

RG: Tell us about this project in the beginning? Your vision? Mind around Saveur Soleil? Tell us about your customers? Your cuisine?

CF: When I decided to convert to restaurant ownership I wanted to create an innovative and unique concept. From this reflection was born Saveur Soleil, the delights of the French Indies. Apart from our 30 seats restaurant, we have a catering business, the Happy Hours, cooking workshops, live shows sometimes on weekends and booths at festivals this summer.

We also participate in food festivals and also import some tropical products such as jams, exotic drinks, Creole sauces, etc.

The clientele is varied, Caribbean, French and Quebec but also all those who thirst for the exotic.

The cuisine we offer is authentic, traditional and homemade. It’s a culinary journey as we try to recreate flavors and scents of the French Indies.

RG: Beyond catering and food service, you are very involved in promotion and events around Martinique and Guadeloupe. Can we talk about your commitment? The importance and impact of your involvement?

CF: Indeed, I am co-founder of Tropikal 97, a cultural association that aims to organize events around Guadeloupe, Martinique, Guyana and Reunion.

It is a pride for me to make Quebecers discover all these cultures during my demonstrations. After 10 years, the contacts and relationships in the world of music are the results of my involvement, and on an international level also.

Thanks to the restaurant I can create gatherings thematic evenings like drum Gwoka, poetry, karaoke, etc.

After all these years, a lot of people are seeing me as an ambassador of the French Indies.

RG: How do you dissociate Martinique rum from Guadeloupe rum? What does it mean to you? What’s the place of rum at Saveur Soleil? Tell us about your rum card?

CF: From brands (laughs). Being a big rum enthusiast, I enjoy every rum tasting and I collect those that marked me. I think there is a rum for every taste.

Guadeloupe's rums have their reputation and their fans. Great distilleries still shine today to the delight of many rum fans.

In short, to me, the rums of Guadeloupe are more 'roots' and stronger. I love Karukera & Bielle.

Regarding rums from Martinique, I found a wide selection (more distilleries in activity) and an incredible refinement in some products. The old rums are just fabulous. I particularly like Depaz & Clement.

I am proud to serve and talk about Caribbean Agricultural rums in my restaurant. Unfortunately, the choices are very limited at the SAQ. I also have some molasses rums in my card, I recommend the Mount Gay XO from Barbados.

RG: After 6 years ... What is your assessment of this Montrealer adventure? Do you have other projects related to Antilleans gastronomy and recognition?

CF: I love my adventure and I do not regret having taken the plunge. Even if the results are positive, there is much work to do because our cuisine is still too little known to the general public.

My ambition is to continue promoting this Antilleans expertise across Quebec.

Saveur Soleil , 1886 Ontario Est, Montréal, QC H2K 1T8

A propos de l'auteur

Annie Des Groseilliers, correspondante en Amérique du Nord

Correspondante pour RumGazette sur le territoire Nord-américain et passionnée de vin et de rhum.

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