Second helping of soup success for The Village Antiques & Tea Room

WILLIAMSBURG – The Village Antiques & Tea Room & Bed and Breakfast practically owned the podium at the most recent TLC Ministries Soupfest 2010, by picking up three firsts and a third at the second annual event.

This is the second year in a row that the Tea Room has claimed top honours at the event.

The soups are created by Marcel Allard, who owns the Williamsburg establishment with Victor Dupuis. 

This year’s winning soup was Cream of Carrot and Orange with a Burst of Ginger.

This soup is a creation of Allard’s, based on the carrot and ginger soup which is a staple soup at the Tea Room.

“This soup is new this year,” says Allard. He said that he watched as people tried the soup which he created and perfected earlier this year. “This soup has lots of flavour, a real bite to it,” said Allard. “I could see people’s reactions as they tasted it, and I knew I had a winner. I could see it on their faces.”

Allard said that winning all these awards is very flattering, but winning these awards is not the reason he participates in Soupfest.

“I knew going in that I had a nice soup, but really it’s not about the competition,” said Allard. He said the day provides a great opportunity to spend a day with their peers in the restaurant business, to see who else is in the area and to see what they are offering.

And, he says if someone’s soup does better than his, he will definitely go to eat at their restaurant.

“There’s no rivalry, we’re a community,” said Allard.

According to Dupuis, with soups you really have to be patient.

“I take my time,” agreed Allard. 

He said that when he is creating a soup, he doesn’t follow a recipe, it’s more like a chemistry experiment, where he starts with a big pot and adds ingredients until it tastes good. 

And, so far his idea of what tastes good has proved to be many people’s idea of what tastes good.

“I’m my own worst/best critic,” says Allard, adding that if it passes his own critique, it then has to pass Dupuis’ critque.

“I am very critical,” admits Dupuis, but it all boils down to the fact that they will not serve anything unless they think it’s great.

Allard and Dupuis were really impressed with the expertise of this year’s judges. While they were humbled with fact that they were once again people’s choice, they were thrilled to be the favourite of the judges which included a former chef to Her Majesty the Queen and people from top cooking schools.

“They didn’t really have anything bad to say,” said Allard. “They said , ‘Actually. it’s very good’. They seemed puzzled to have these flavours together without any bitterness.”

Allard, who worked for a long time in the restaurant industry, is self-taught. But, he said he always worked in the better restaurants, large or small that he could find, and has learned many great tricks along the way. He spends a lot of time putting finishing touches on every bowl of soup he serves, and ensures that the soup is served fresh and, if it’s a hot soup, served hot.

This award-winning soup will become part of the Tea Room’s winter soup repertoire.

Asked if soup is the best thing he makes, Allard easily replied, “No.”

He is proud of every dish they serve at The Village Antiques & Tea Room Bed & Breakfast. They serve tasty food which represents and eclectic mix of French-Canadian and French cuisine.

“The food here is elegant and hearty,” adds Dupuis. “But, the soups are good.”