I’m excited to welcome back Chef Taka Kuroki and Chef Shinji Yamaguchi of Gushi Japanese Street Food for another night of elegant Japanese-French fusion cuisine.

Gigot d’Agneau Braisé
A whole, deboned leg of lamb stuffed with thyme, rosemary, sage and tarragon, tied and seared to a golden, caramelized exterior, then gently braised in stock until meltingly tender. Served with Gratin Dauphinois, a luscious dish of thinly sliced potatoes cooked in cream and topped with cheese.
$16 (tax-in)

Crema Catalana
A Spanish-influenced variation on the classic Crème Brûlée, this creamy custard is scented with orange and cinnamon, and topped with delicate crust of burnt sugar.
$5

Chef Taka Kuroki trained in French cuisine and spent a decade as the sous chef at Le Poutriere, a prestigious French restaurant in Fukuoka, Japan (where he specialized in lobster dishes).

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Every Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur.