Alouette Bistro offers a trip to France right in the heart of downtown Vancouver. While showcasing the beauty and bounty of British Columbia, Executive Chef Albert Tran shares enduring French bistro favourites like Escargot, Foie Gras Torchon, Ratatouille, and Bouillabaisse. Tran’s mother was his first culinary influence, and her comfort food still inspires the French comfort food he serves at Alouette. We spoke with Tran to learn more about his mother’s influence on his cooking, his favourite local ingredient, and where in Vancouver he likes to get Bún Riêu.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
Experiencing the adrenaline in a busy night and knowing I had completed a big service with success, after having that experience, I knew the pursuit to be a chef had begun.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My mom has definitely been one of the biggest influences in my approach to cooking. Growing up, we didn’t have fancy meals or much of a selection when it comes to dinner. But it was always hearty and comforting, so through my career, I’ve naturally gravitated to comfort dishes that people are familiar with.
What’s the story behind your restaurant — how did it come to life?
It stemmed from the name Alouette, with the idea of a French Bistro. Vancouver was needing some classic French cuisine that is approachable without pretension but, most importantly, familiar, with a West Coast flair.
How does the food culture of Vancouver influence your cooking style or menu choices?
Vancouverites are very knowledgeable about food. We always have to keep up with the trends of the seasons and adapt based on what’s available while staying true to our philosophy that is classics!!
What’s one local ingredient you can’t live without in your kitchen?
Dungeness crab, definitely a standout in our ocean, plus I love eating them!
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
One of the Asian food courts in Richmond. There are many, and whichever one you choose, you won’t be disappointed.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
There is a place just outside my neighbourhood called Phương Nam. They specialize in Bún Riêu, which is rice vermicelli with a savoury crab broth. This is a very well-rounded, flavourful broth, unlike your typical beef or chicken broth of pho, light but very savoury with fresh herbs, fish and crab meat.
How do you think the dining scene in Vancouver is different from other Canadian cities?
Vancouver has thousands of dining options and a wide range of cuisines available, and lots of specialized cuisine that you wouldn’t find at another major city.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
Particular suppliers that generally supply local products.
Beyond food, what makes Vancouver special to you as a place to live and work?
The outdoor lifestyle, the accessibility of the ocean and forest.
What’s next for you and your restaurant here?
Focus on elevating our dining experience and refining our culinary program.
