Pre-order online until THU Jul 1, 10pm
Pick up on FRI Jul 2, 6-7:30pm
Chef Greg Couillard’s distinctive, personal style of international fusion is somehow both immediately recognizable and completely unique. His deft hand with spices, colours and textures elevates every dish he touches, and the breadth and depth of his knowledge combines influences and ingredients in always surprising and innovative ways. Tonight’s menu mixes Japanese and Chinese flavours with French bistro classics for a delightful early summer dinner.
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Fraponaise Beet Salad
Sweet, earthy roasted beats tossed with crispy daikon and carrots in a light mirin and rice vinegar dressing.
Chinoiserie BBQ Roasted Chicken
Roast chicken dinner gets a Chinese BBQ makeover with a char sui/hoisin/5 spice glaze — a touch of sweet and hint of heat.
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Smoked Cheddar Summer Veggie Tian
A colourful blend of early summer veggies – peppers, zucchini, edamame – baked with creamy eggs and smoked cheddar for a luscious gratin.
Both meals come with a fingerling potato salad, fresh, young potatoes in a Alsatian mustard shallot vinaigrette sprinkled with crispy sesame nori, and a medley of early summer greens
Brioche and Berries Summer Pudding
Buttery brioche soaks up the gorgeous purple juices of macerated berries for this exquisite summer dessert, topped with brandy-spiked Chantilly cream.
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Chicken, Vegetarian or 1/2+1/2
Asiatique Dinner for 2 $48 • for 4 $90
BONUS: Add a jar of Greg’s incredible Mango and Kumquat Chutney with green chili and cardamom for $10
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM AT THE DEPANNEUR.
Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator, a kind of super-collider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen, it would not be hyperbole to suggest that he is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot, Stelle, Avec, Sarkis, The Spice Room and many others, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto, and foreshadowed the eclectic, international menus many now take for granted. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad!
