I recently hosted a “Client Appreciation” party in our home in Almonte and while I love to entertain, I really needed to make this a “hands-off” party for me, so I looked local to see what services we have that I could make use of for my party. That’s when I found Anna Lianga and her company, Bouffage.
Bouffage is an obscure French word meaning “a satisfying meal” and to Anna this meal encompasses both food and family. Anna was raised in a close knit family in a creative and artistic community just outside of Perth, where everything was made from scratch and all vegetables came from either her parents or a neighbours garden. For Anna, the dinner tableis a place where the cook creates and shares their food and the guests get to share a little of themselves and everyone leaves a little fuller, both in body and spirit, thoroughly satisfied.fifteenyear in the restaurant industry.
Travelling has always been an integral part of Anna’s life and an inspiration for her cooking. She considers her Asian dishes, inspired from her two years teaching in Taiwan, as her favourite to cook and eat. Anna also attended George Brown College in Toronto in the Culinary Management program and has spent over fifteen years in the restaurant industry.
Throughout the years she has shared her passion for local/fresh and globally inspired cuisine with those around her; developing her own unique recipes and satisfying cravings with her creative and tasty dishes. Her versatility in the kitchen makes her very unique; from pot stickers to home-cured salmon, quinoa salad to jalapeno poppers, delectable cookies to artisan truffles, it’s hard to find something you don’t like.
Anna has finally settled in Almonte with her husband and two young daughters. When her youngest started kindergarten in September, Anna finally had the time to do what she has always wanted to do, start cooking for people. And thus, Bouffage Kitchen was born.
Interested in learning more about Anna or her services? She is very versatile and has done various small intimate dinner parties, a vernissage for 60 people, a cold platter drop off for 100, heat and serve.