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Reflections Gastronomie Takes Flight

With a Thanksgiving menu

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Reflections Gastronomie Takes Flight

Once the busiest fishing port in the world, Steveston (located just south of Vancouver) offers more than just fish-and-chip shops. The wharf is bustling with tea rooms, book shops, and boutiques?-?along with Reflections Gastronomie, a recently opened, regionally rooted bistro with healthy aspirations of success.

Once the busiest fishing port in the world, Steveston (located just south of Vancouver) offers more than just fish-and-chip shops. The wharf is bustling with tea rooms, book shops, and boutiques–along with Reflections Gastronomie, a recently opened, regionally rooted bistro with healthy aspirations of success.

Without a single deep fryer on premises, Reflections Gastronomie is most decidedly and deliciously out of place. Chef Marat and Ella Dreyshner would not have it any other way.

A crafty cookie maker by the age of nine, Marat was working with his mother’s catering company long before pursuing an epicurean education at Vancouver Community College. Working in some of Vancouver’s busiest kitchens before furthering his craft in Germany and Israel, Marat opened his own catering company, All Fired Up, in 2001.

Bolstered by partner Ella’s decade of hospitality management experience and a shared vision, the couple opened Reflections Gastronomie to what were originally odd looks from passersby.

“It is funny, how different we are for the area. The funny looks have turned into smiles now that people have had a taste,” explains Marat. “With every season, the creativity changes direction in our kitchen. What does not change is the goodness. We are taking our cues from nature and making menus designed to better our bodies using local and organic ingredients whenever they are available.”

Opening their doors wide to local suppliers, the Dreyshners’ appreciation for the abundant local offerings has already inspired day trips for staff to travel directly to source to talk with the farmers whose produce keeps their palates primed and the restaurant’s pantries stocked.
While Thanksgiving never played a major role in the Dreyshner household, Marat is as firm about its philosophy as he is ready with a four-course menu.

“Food should be all about family and unity. It is a sharing on many levels and is so much more enjoyable when approached as such,” said Marat. “The most important thing about making any holiday meal is to enjoy the preparing as much as the sharing.”

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