The Tri family: a dad and his son

At Tastet, as in many families, intergenerational bonds are deeply meaningful — whether it’s knowledge passed down from elders to the younger generation, or fresh perspectives shared in the other direction. Tri Du and his son Thierry-Tri Du-Boisclair kindly agreed to answer a few questions and share with us (and you) some of the details that shape our lives.

When it comes to humor, Tri Du is known to many Quebecers for his now-famous appearance on the TV show Des kiwis et des hommes, where he talked about geoduck clams. In the world of food, he’s also well known for his restaurant Tri Express on Laurier Avenue East, at the corner of Marquette. His journey has been anything but conventional: a vibrant personality and a huge heart.

Thierry-Tri Du-Boisclair is Tri’s son. Passionate about the restaurant world, Thierry quickly followed in his father’s footsteps by getting involved in his restaurant, eventually opening his own establishments: first Le P’tit Tri, and now Regashi.

Here are their answers to our dozen questions:

Where did your love of food come from (maybe childhood memories)?
Tri: Honestly, it was really about needing to make a living. I arrived in Canada as a boat person, and I was truly starting from scratch.
Thierry: At my birthday dinners, my father would make chicken drumsticks, and those dishes were so well loved by my friends that they became known as “Tri’s famous chicken.” I think that’s where it all started.

How did your journey in the restaurant world begin?
Tri: From the very bottom — like many newcomers in countries all over the world. I started cleaning, doing dishes, and then eventually got a job in pastry at La Croissanterie.
Thierry: Ever since I was little, I’d visit my father at his different workplaces. My first real job was at Tri Express, when I was 14.

What are your earliest shared culinary memories?
Tri: We used to go eat phở soup every Saturday at noon.
Thierry: We would go to restaurants together as a family in Chinatown and enjoy phở. We also really loved our festive Sunday lunches and dinners.

In what ways are your culinary sensibilities similar or different?
Tri: We always make sure to use the freshest ingredients.
Thierry: We both love bold flavors — but not so intense that you can’t taste anything else afterward (we’re aware of different palates). What sets us apart is that my dad didn’t have the chance to have his father as an investor, whereas I’ve had that support, which allowed me to try things other owners might have turned down.

Is there a dish you especially love to cook?
Tri: “New Style” sashimi. I love raw fish dishes, served in thin slices with original sauces and finely cut vegetables.
Thierry: Fish served as sashimi. It’s a kind of family tradition, and I’ve taken it to another level with dry aging.

Is there a dish the other one makes better than anyone?
Tri: Dry-aged fish — a technique traditionally used in Japan. It enhances the flavor of the fish, like how aging improves meat.
Thierry: Aside from sushi, which he obviously does best, I’d say all my dad’s chicken dishes are incredible.

What have you learned from each other, professionally and personally?
Tri: Humility.
Thierry: Professionally, I learned from my dad everything about work ethic and how to manage employees who have a different mindset than an entrepreneur — since we’re building something that’s ours and they’re helping us make it happen. I also learned so much from how compassionate he was with his team, doing everything he could to make sure they could support their families just like we did. Personally, I saw how he always made sure his family never lacked anything. He recently told me his best piece of advice: “You know Thierry, money comes and goes, but the things you’re learning — no one can ever take those away from you.”

What’s the most memorable moment you’ve shared in a restaurant?
Tri: When we prepared a meal in honor of designer Jean-Paul Gaultier, who was in Montreal for his exhibition at the Montreal Museum of Fine Arts.
Thierry: I’d say one Valentine’s Day when an employee had placed some orders in an unusual spot without telling us. It ended up being one of the busiest days in Tri’s history.

Is there an ingredient or flavor that symbolizes your family or culinary bond?
Tri: [Silence]
Thierry: I don’t think there’s one ingredient in particular. I’d say it’s our shared pursuit of balance — sweet, salty, acidic, and spicy — that really defines all our dishes. That’s probably why, even when I create new plates without my father’s sauces, some customers still ask me if I’m related to Tri!

What would your ideal meal be: appetizer, main, dessert, and drink?
Tri: A Vietnamese meal. For the appetizer, rare beef salad with a citrus dressing. Then, bún bò Huế, a traditional spicy-sour-sweet-salty-umami Vietnamese soup. To drink: beer.
Thierry: A cold appetizer, hot main dish, fruity dessert. For me, the ideal meal has more to do with who I’m eating with than what I’m eating. Spending time with people you love — that’s what matters most. Otherwise, I love being surprised — both by beautiful execution and unexpected flavors.

What advice would you give to a family thinking of working together in the kitchen?
Tri: Be very patient and generous.
Thierry: It takes a lot of patience because you’re working closely with someone you love. But living that experience with family is incredible.

If you weren’t in the restaurant business, what would you be doing?
Tri: I would’ve liked to be a real estate agent or work in general construction.
Thierry: I’m happy where I am. I think my dad would make a great comedian — he’s lived through so much. He’s a natural storyteller and quick with a comeback. He’s always made his coworkers laugh. Otherwise, yeah — definitely an entrepreneur in construction. And he’s a huge fan of antiques.

Written by Jean-Philippe Tastet
Photography by Alison Slattery