For the best classical French food in Toronto, there is nothing quite like Didier's. The Chevaliers du Tastevin (the Burgundy Wine Society) chose Didier's for their annual member and guest event.
Dinner began with a fine gateau du loup de mer au beurre blanc. The creamy textured gateau was nicely favoured with chopped green scallion leaves; the fish cooked perfectly and all the flavours were well bound by the rich butter sauce. A classic! With this dish we enjoyed Meursault Perrieres, Premier cru 2000 by Comtes Lafon and a lovely Chevaliers Montrachet des Demoiselles, Grand Cru 2002 by Louis Jadot.
The next course, another classic, was beef tartar, of course hand cut. The beef was perfectly flavoured with a very slight bite and the texture was perfect, slightly coarse and smooth. For me, this is perhaps the best beef tartar in Toronto! The wine for this course was Nuits-Saint-Georges les Chaognots, Premier Cru 1995 by Robert Chevillon.
The final dish before the cheese course was pan fried venison, perfectly rare, with pepper sauce, accompanied by an apple compote, potatoes almondine and a puree of celery root. But the sauce!!! Didier's sauces are a clear, intense, silken reduction of pure flavour. Another remarkable experience to be enjoyed at Didier's. The wonderful wines for this course were Chambolle Musigny Les Cras, Premier Cru 1996 by Georges Roumier and Chambertin Clos de Beze, Grand Cru 1996 by Domaine Prieure Roch.
Grands Echezeaux, Grand Cru 1996 by Domaine Mongeard-Mugneret was presented with the cheese. However, it is my preference to not drink red wine with cheese so I enjoyed the wine and then the cheese.
DIDIER1496 Yonge Street (just north of St. Clair)
Toronto, ON M4T 1Z6