Pre-order online until THU Feb 18, 10pm
Pick up on FRI Feb 19, 6-7:30pm

Chef Chantal Vechambre, The Dep’s beloved purveyor of all things delicious and French, comes to the deep-winter rescue with this lovely menu of family favourite recipes from her years growing up in France.
—–

Boursin Crêpes 
In France February 2 is Chandeleur, a holiday with ancient pre-Christian pagan roots which eventually merged with Catholicism. It is celebrated with candle-lit processions and savoury crêpes. Here they’re rolled around a “Boursin”-style cream cheese flavoured with herbs and garlic for a little amuse bouche.

Creamy Semolina and Winter Vegetable Soup 
A very simple but tasty soup, a favourite of Chantal’s grandmother Madeleine. Winter vegetables like carrots, potatoes, onions and kale, sautéed in a bit of olive oil, combined with broth, thickened with semolina and cream, and puréed into a smooth potage. A perfect comfort for cold days, and a warm reminiscence of childhood.

Poulet Basquaise
Chantal spent many years as a pre-teen in Basque Country, a beautiful area of France nestled between the Atlantic ocean and the Pyrénées mountains, close enough to Spain to taste the influence in the local dishes. This is an iconic Basque dish; chicken thighs slowly cooked in white wine, broth, and a mix of colourful peppers, onions and tomato, studded with small pieces of dried smoked ham and the added pique of dried Espelette pepper; served with white rice.

–or–

Gratin Dauphinois (#vegetarian)
A French classic and perfect example of simple ingredients transformed into a sublime result. This traditional gratin features very thin slices of potatoes placed in a heavily buttered baking dish that has been rubbed with garlic. They’re then covered in a rich, well-peppered mixture of egg and cream, and cooked slowly until everything melts together. Chantal likes to top hers with grated cheese for a tasty golden touch, but not everyone in France agrees on this detail! Served with sautéed peppers.

Salade Verte
Simple salad of green leaves with a Dijon mustard dressing

Pavlova aux Marrons et Chocolat Blanc 
An elegant little dessert that nods to Chantal’s training as a pâtissier. Light crunchy meringue nests topped with a chestnut and white chocolate Chantilly ganache.

Chicken, Vegetarian, or 1/2+1/2
Souvenirs of France Dinner — $48 for 2 • $90 for 4

ORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI6-7:30PM

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.