Pre-order online until THU Nov 12, 10pm
Pick up on FRI Nov 13, 6-7:30pm
Bordelaise refers to the sauces and flavours of the Bordeaux region of France, which is justly famous for its wine. (The phrase quel bordel, which translates to, more politely, “what a mess”, is unrelated, and shares its roots with bordello.) Fricasée is a bit more uncertain: it is a French word, but the exact etymology is unknown; some people suggest it is a mash-up of frire (to fry) and casser (to break in pieces).
In any case, chicken fricassée, a rustic braise of chicken pieces in a wine-infused sauce — “halfway between a sauté and a stew” according to Julia Child — is so tasty that it has found a foothold anywhere French culture has touched down, from Louisiana to the Caribbean. Chef Chantal Vechambre brings you a little taste of France with this selection of classic French bistro fare. Bon appétit!
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Amuse bouche
Savoury mini muffins with goat cheese, caramelized onions and sundried tomato.
Crème Vichyssoise
One of the most famous French soups, named after the town of Vichy. Leeks, potatoes, onions, broth, and cream, it is served hot in the cool months, or chilled in the summer.
Fricassée Bordelaise
Boneless chicken in a Bordelaise style ragoût with red wine, lardons, shallots, carrots, mushrooms & pearl onions. Served with buttered egg noodles, and a crunchy red cabbage salad. Also available #vegetarian with white wine, white beans, and mixed vegetables.
Truffe au Chocolat
Luscious, extra dark (64%) chocolate truffles rolled in a soft 100% cacao powder in a decorative little MyCremeCaramel ballotin.
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Chicken, Vegetarian or 1/2+1/2
Bordelaise Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM
Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes, culminating in an award-winning book: French Taste in Atlantic Canada, 1604-1758. Now established in Toronto, Chantal pursues food writing and culinary adventures, and professional catering through her company My Creme Caramel.
