After returning from a chilly trip to Québec, Arthur Hill was amazed by the stomach- and soul-warming power of Québécois cuisine. With that, Depécois night was born! A night celebrating Québécois culinary creations, with a touch of Toronto tang.
Carrot and Brown butter soup with winter green pesto
Sweet & nutty heirloom carrot soup with light citrusy, swiss chard, and carrot top pesto
Confit Pork Shoulder with braised mustard Savoy cabbage and cherry, roasted shallot & rosemary chutney
Pork shoulder lightly cured with herbs and black pepper, slow roasted in duck fat, served with a slightly crisp and tangy cabbage, and a sweet and earthy cherry shallot
‘Pouding chômeur’ with crème fraîche chantilly
A traditional Quebecois Dessert with a cake like top and a delicious saucy bottom. Translated meaning is “poor man’s pudding” although this version is definitely rich with the corn syrup being replaced by #3 Forbes Dark maple syrup, all balanced by the natural zip of the Crème fraîche
This event is SOLD OUT
Contact us if you’d like to be put on a waiting list in the event of a cancellation.