Long established Toronto chef Jean Pierre (JP) Challet has moved his restaurant to the Windsor Arms Hotel. He brings his unique and classic French food, the last bastion of this kind of classic French cooking, since Didier closed.
The first canape: goat cheese tart topped with caramelized shallots and topped with a burek (a Turkish dish, a crusty pastry filled with cheese)
A wonderfully rich lobster bisque cappuccino with a perfectly cooked shrimp frite dabbed with ginger oil. Do not miss the perfect rendition of this classic dish!
Perfectly undercooked scallop with Asian pear, king crab tempura (batter not crispy enough), perfectly undercooked lobster and spicy mayo.
Breast of duck, cooked rare, a pointe, with linden honey, carrot-orange mousse and Lillet gastrique.
Braised beef (delightfully soft, correct texture and rich flavour) topped with black trumpet and morel mushroom sauce with duchesse croquets.
Ginger cheesecake, lavender macaroon, strawberries, white chocolate and berry vacherin.
By special request, JP's marvelous classic Grand Marnier soufflet, perfectly executed, great texture and light as air, with citrus anglais.