Music-food interview with Emilie Landry | 42nd edition of Contact ontarois – Baron Mag

Originally from Campbellton in northern New Brunswick, Émilie Landry charmed us with her album Put on my bootslaunched in October 2022. We discuss his musical and gastronomic universe.

Consumer Showcases #3 January 20 | 7:30 p.m. to 11 p.m.
Shenkman Arts Center – Harold Shenkman Hall

How would you describe your musical universe?

I make song country/folk dotted with influences pop. I like to describe with tenderness a life that is sometimes hectic, sometimes flat; both filled with beauty and harshness. In my texts, I express myself with sincerity and lightness about the small pleasures and the great upheavals of life.

Is there a difference between the style of music you listen to and the one you create?

I listened to a lot of country 90s and early 2000s. But I have to admit that I mostly listen to music pop. I have a fondness for certain artists who swing between these two styles easily, like Taylor Swift, Dolly Parton, Kacey Musgraves and others.

What is your relationship to food?

A little complicated! I find pleasure in it but it is also a headache very often.

What is the first recipe you learned to make?

One mister noodle do you count this as a recipe? Haha. Probably butter cookies peanut or something like that.

What is the most recent recipe you made?

Something simple, a bowl meal salad with rice or quinoa, something you can put together quickly.

If you make a dinner, what will we find on the table? What are we going to eat?

Salmon with asparagus and baked potatoes.

Who says tour, also says list of special food requests for the dressing room. When you do shows, what absolutely must be in your dressing room for food?

I have never made a special request for the lodge, but if someone asked me what I would like, I would be happy to find healthy and local options because too often on tour, we do not have the chance to visit services. So regional products allow us to discover a little local flavors.

What has been your best catering experience in a dressing room?

At The Old Factory in Gaspésie; in addition to the food which was excellent, we were offered a latte in full sound check! It was quite exceptional.

What was your worst catering experience in a dressing room?

During a dinner show, they forgot to tell us that we should have ordered our meal before the show… so in the end we ate Mcdo.

Your biggest culinary “failure”?

I tried to make a brownie in a mug and it royally exploded in the microwave.

Your biggest musical “failure”?

Sputtering a few lines of Ave marie stella on August 15 last summer (opening for Zacharie Richard)…

If you were to die tomorrow, what would be your last meal and the last album you would listen to?

I would eat a plate of sushi while listening to Taylor Swift’s album Evermore.

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Music-food interview with Emilie Landry | 42nd edition of Contact ontarois – Baron Mag

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