Q: What do you like to eat?
A: I like lumberjack food. I was raised in the northwest of New Brunswick on lobster and cipâte, a hearty deep-dish meat pie. By the way, I don't understand how anyone can eat lobster in a restaurant. For one thing, it's always drowning in garlic butter and you end up missing the true flavour. I don't want to sound too much like a purist, but I think lobster should be eaten plain. You have to wear a bib and let the juice run down your arms. Of course, you can only do that at home with friends and family.
Q: Are there any other culinary delights that especially remind you of your childhood?
A: Sure. My family makes ployes. These are buckwheat pancakes that replaced bread in the old days because they were cheaper and faster to prepare. They're delicious.
Q: What's in your refrigerator right now?
A: What's in my freezer is actually more interesting - lots of little homemade dishes.
Q: Do you cook a lot?
A: Very little, and that's too bad because that's how traditions get lost. When I do cook, it's guy food - stuff grilled on the barbecue. But I'm careful with the details; I like everything to be ready at the same time and served hot. The homemade dishes in my freezer are made expressly for me by someone I employ. Of course, that has none of the charm of real home cooking, but at least I can give myself credit for eating well. I don't eat dessert very often, I eat lots of fruit, and my meals are well-balanced.
Q: What do you appreciate the most when you sit down to a meal?
A: For me, eating has to do with heart and sharing. I'm not drawn to a gourmet cooking and its incredible presentations. I wouldn't ever trade my grandmother's cipâte for one of those fancy dishes. Ever!
Q:What are your favorite restaurants?
A: I love Italian restaurants: Sormani in Paris; Il Molino in New York; and Da Vinci in Montreal. Da Vinci's makes the most succulent Bucatini All'Amatriciana. I am also partial to fish, especially sushi. I'm crazy about Tojo's in Vancouver, and when I'm in Los Angeles, I go to Matsuhisa.
Q: Are there any comfort foods that you crave that you can't get in fancy restaurants?
A: Do you mean, do I lug around my own jar of peanut butter when I go on tour? Of course! There's always a gallon of creamy in my luggage.
Q:If you could invite the greatest singing stars of all time to dinner, who would you choose?
A: I'd invite Edith Piaf, John Lennon and Elvis Presley: Piaf for her mysterious side - this attracts me to a woman; Lennon because he spoke to us of peace and love, which helps digestion; and I'd probably ask Elvis just for the thrill of eating with him.
 
 
 

PS: Don't be fooled by the statement that Roch has appeared alongside Madonna - he has never performed with her; this concerns only his wax statue at the Musée Grévin!