{"id":2618,"date":"2025-07-04T13:47:59","date_gmt":"2025-07-04T16:47:59","guid":{"rendered":"https:\/\/eatlocalnb.ca\/?post_type=article&p=2618"},"modified":"2025-07-04T13:48:01","modified_gmt":"2025-07-04T16:48:01","slug":"william-water","status":"publish","type":"article","link":"https:\/\/eatlocalnb.ca\/fr\/article\/william-water\/","title":{"rendered":"William & Water"},"content":{"rendered":"\n

Les menus du chef Will\u00a0Thornton combinent le meilleur des saveurs locales et internationales<\/em><\/em><\/p>\n\n\n\n

Lorsque Will Thornton a ouvert\u00a0William & Water<\/a>\u00a0\u00e0 Saint\u00a0Andrews en 2023, il a apport\u00e9 \u00e0 la sc\u00e8ne gastronomique florissante de cette ville baln\u00e9aire un restaurant convivial et contemporain qui allie influences internationales et ingr\u00e9dients locaux.<\/p>\n\n\n\n

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Chef Will Thornton, William & Water<\/em><\/figcaption><\/figure>\n\n\n\n

\u00ab Lorsque nous pr\u00e9parons du kimchi, nous utilisons du chou canadien, confie Will lors d\u2019une conversation au bar \u00e0 l\u2019heure du midi, tandis que le personnel arrive pour pr\u00e9parer le service du soir. Nous faisons une salade de chou inspir\u00e9e de la salade tha\u00eflandaise \u00e0 la papaye verte. Le go\u00fbt est le m\u00eame, mais nous utilisons un l\u00e9gume totalement diff\u00e9rent qui pousse ici. \u00bb<\/p>\n\n\n\n

Le menu est l\u2019expression de la passion de Will pour les produits locaux, une passion qu\u2019il peaufine depuis 10 ans, depuis ses d\u00e9buts \u00e0 l\u2019\u00e9cole culinaire du New Brunswick Community College \u00e0 Saint Andrews. Sa cuisine \u00e9pouse \u00e0 merveille un palais cosmopolite, forg\u00e9 en partie par ses voyages. Son r\u00e9cent p\u00e9riple en France et en Espagne, notamment \u00e0 Saint-S\u00e9bastien, destination culinaire de renom, lui a offert une inspiration culinaire qu\u2019il a ramen\u00e9e avec lui, de l\u2019autre c\u00f4t\u00e9 de l\u2019Atlantique.<\/p>\n\n\n\n

\u00ab La culture des pintxos m\u2019a vraiment frapp\u00e9, explique Will, pr\u00e9cisant que ce mot signifie \u201cpetit pic\u201d en basque, en r\u00e9f\u00e9rence aux cure-dents qui maintiennent ensemble ces petites bouch\u00e9es de sp\u00e9cialit\u00e9s locales, souvent plus \u00e9labor\u00e9es que les tapas. L\u00e0-bas, on peut s\u2019arr\u00eater pour grignoter un ou deux pintxos et prendre un verre, aller ailleurs et faire de toute la soir\u00e9e une tourn\u00e9e gourmande. \u00bb<\/p>\n\n\n\n

Il a tout de suite vu dans cette fa\u00e7on d\u00e9contract\u00e9e et conviviale de se r\u00e9unir autour d\u2019une table un compl\u00e9ment parfait \u00e0 l\u2019hospitalit\u00e9 chaleureuse des Maritimes et au meilleur de notre gastronomie locale.<\/p>\n\n\n\n

Il pr\u00e9sente une nouvelle version des tapas d\u2019inspiration internationale qu\u2019il peaufine depuis des ann\u00e9es, notamment au Chandler Room avant d\u2019ouvrir William & Water.<\/p>\n\n\n\n

Cet \u00e9t\u00e9, il a fait d\u00e9couvrir \u00e0 Saint Andrews ce style culinaire espagnol en proposant un menu de pintxos servis l\u2019apr\u00e8s-midi, o\u00f9 boissons et petites assiettes r\u00e9unissent le meilleur des traditions locales et internationales.<\/p>\n\n\n\n

Les menus de Will, qui changent souvent,\u00a0suivent les saisons<\/a>, des l\u00e9gumes verts et des radis au printemps \u00e0 la r\u00e9colte abondante de l\u2019\u00e9t\u00e9 et \u00e0 la mise en conserve \u00e0 l\u2019automne.<\/p>\n\n\n\n

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Steak de b\u0153uf Wagyu de Bird\u2019s Hill, navets marin\u00e9s de Bantry Bay et basilic de Village Indoor Farm sur pain \u00e0 la bi\u00e8re maison pr\u00e9par\u00e9 avec de la bi\u00e8re de la Saint Andrews Brewing Company<\/em><\/em><\/figcaption><\/figure>\n\n\n\n

\u00ab Nous faisons beaucoup de marinades \u00bb, explique-t-il.<\/p>\n\n\n\n

Le plat de saumon r\u00f4ti de William & Water, par exemple, est accompagn\u00e9 de navets marin\u00e9s provenant de\u00a0Bantry Bay<\/a>, une ferme biologique situ\u00e9e \u00e0 Bayside, qui les conserve dans des produits frais durant cinq mois par ann\u00e9e environ.<\/p>\n\n\n\n

\u00ab C\u2019est amusant pour nous de voir ce que les propri\u00e9taires cultivent, dit-il. L\u2019ann\u00e9e derni\u00e8re, ils nous ont fourni une vari\u00e9t\u00e9 particuli\u00e8re de concombres libanais, qui sont l\u00e9g\u00e8rement plus petits. \u00bb<\/p>\n\n\n\n

Bantry Bay cultive \u00e9galement des piments Habaneros et d\u2019autres vari\u00e9t\u00e9s de piments ainsi qu\u2019une large gamme d\u2019herbes qu\u2019il utilise pour relever et parfumer ses plats.<\/p>\n\n\n\n

Un jour, l\u2019\u00e9t\u00e9 dernier, lorsque Will a appel\u00e9 la ferme pour commander des tomates, les propri\u00e9taires \u00e9taient absents, mais l\u2019ont invit\u00e9 \u00e0 aller cueillir tout ce dont il avait besoin dans leurs champs.<\/p>\n\n\n\n

\u00ab Nous avons cr\u00e9\u00e9 des liens formidables \u00bb, avoue-t-il.<\/p>\n\n\n\n

Il est toujours \u00e0 la recherche de produits locaux int\u00e9ressants et de nouveaux producteurs. Il s\u2019approvisionne depuis peu en l\u00e9gumes verts frais et en herbes aromatiques aupr\u00e8s de\u00a0Village Indoor Farm<\/a>, une exploitation hydroponique ouverte toute l\u2019ann\u00e9e \u00e0 Blacks Harbour et g\u00e9r\u00e9e par l\u2019association sans but lucratif Eastern\u00a0Charlotte\u00a0Waterways.<\/p>\n\n\n\n

\u00ab J\u2019essaie autant que possible de travailler avec de petits fournisseurs \u00bb, explique Will. Sa viande provient de bouchers locaux qui proposent des produits du Nouveau-Brunswick ou de l\u2019Atlantique. Ses fruits de mer proviennent presque exclusivement de la baie de Fundy, notamment le homard de la baie Back. Et puis, il y a ces offres impr\u00e9visibles de produits locaux incroyables qui lui sont faites.<\/p>\n\n\n\n

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\u00ab Quelqu\u2019un peut m\u2019appeler et me dire : \u201cJ\u2019ai p\u00each\u00e9 un fl\u00e9tan de 40 livres. Tu le veux?\u201d Tant qu\u2019il s\u2019agit d\u2019un p\u00eacheur titulaire d\u2019un permis, nous l\u2019achetons. \u00bb<\/p>\n\n\n\n

Le menu du bar William & Water privil\u00e9gie \u00e9galement les produits locaux, avec notamment deux pompes \u00e0 bi\u00e8re proposant des produits de la\u00a0Saint Andrews Brewing Company<\/a>. En d\u00e9cembre, Will a collabor\u00e9 avec la brasserie locale dans l\u2019objectif de cr\u00e9er un menu d\u00e9gustation pour c\u00e9l\u00e9brer la F\u00eate des sept poissons, mariant chaque plat \u00e0 des bi\u00e8res artisanales. M\u00eame le dessert \u00e9tait en accord avec le th\u00e8me\u00a0: une glace \u00e0 la vanille sal\u00e9e accompagn\u00e9e de caviar local et de croustilles.<\/p>\n\n\n\n

\u00ab Nous aimons les choses simples, confie-t-il. Mais c\u2019est \u00e9galement int\u00e9ressant de composer avec des ingr\u00e9dients plus complexes. C\u2019est \u00e0 nous d\u2019en faire ressortir toute la saveur. Et chaque effort qui les valorise est une r\u00e9ussite en soi. \u00bb<\/p>\n\n\n\n

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<\/p>\n\n\n\n

Au cours de ses dix ann\u00e9es pass\u00e9es \u00e0 Saint Andrews, Will a vu la r\u00e9putation de la ville en tant que destination culinaire du Nouveau-Brunswick prendre de l\u2019ampleur. L\u2019offre culinaire de la ville ne cesse de s\u2019\u00e9toffer, allant des restaurants gastronomiques aux lieux plus conviviaux. Parall\u00e8lement, les palais de la population locale et des touristes se sont affin\u00e9s.<\/p>\n\n\n\n

\u00ab Au lieu de commander la chaudr\u00e9e, les gens recherchent d\u00e9sormais des plats plus cr\u00e9atifs, explique-t-il. Je n\u2019ai plus besoin de les convaincre, comme c\u2019\u00e9tait le cas il y a dix ans, de manger un ceviche de p\u00e9toncles. \u00bb<\/p>\n\n\n\n

William & Water est heureux de satisfaire l\u2019app\u00e9tit d\u2019aventure de ses clients avec des cocktails amusants, une atmosph\u00e8re r\u00e9solument d\u00e9contract\u00e9e et de petites assiettes \u00e0 partager.<\/p>\n\n\n\n

\u00ab Nous cherchons \u00e0 faire preuve de cr\u00e9ativit\u00e9 dans ce que nous servons, pr\u00e9cise Will. Nous sommes encore les petits nouveaux un peu rebelles. \u00bb<\/p>\n\n\n\n

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Les menus du chef Will\u00a0Thornton combinent le meilleur des saveurs locales et internationales Lorsque Will Thornton a ouvert\u00a0William & Water\u00a0\u00e0 Saint\u00a0Andrews en 2023, il a apport\u00e9 \u00e0 la sc\u00e8ne gastronomique florissante de cette ville baln\u00e9aire un restaurant convivial et contemporain qui allie influences internationales et ingr\u00e9dients locaux. \u00ab Lorsque nous pr\u00e9parons du kimchi, nous utilisons du […]<\/p>\n","protected":false},"featured_media":2581,"template":"","article_zone":[56],"class_list":["post-2618","article","type-article","status-publish","has-post-thumbnail","hentry","article_zone-chefs-et-restaurants"],"acf":[],"yoast_head":"\nWilliam & Water – EatLocalNB<\/title>\n<meta name=\"description\" content=\"Around here, eating well means eating local. Our chefs, growers and artisanal producers express our unique terroir and culture in deliciously distinctive food and drinks. 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