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, Greg’s insatiable curiosity and creativity show no signs of slowing down, and this exquisite French-Japanese fusion dinner is proof positive of a chef at the top of his game.
Seared bay scallops over soba noodles, white miso broth, and shiso leaf
Duck confit sushi roll, plum chutney, pickled ginger, and green onion.
Beef short rib yakitori with ginger honey soy glaze, peppers, toasted sesame seeds.
With sweet yam mash & seasonal green veg.
Damson plum Japanese cheesecake
It would not be hyperbole to suggest that Greg Couillard 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. The executive chef for an exclusive boutique hotel on Mexico’s Costa Allegre, while in Toronto Chef Greg is currently helming a white-hot pop-up dinner series at Reverie At Weldon Park
Every weekend The Depanneur invites a guest chef to host a fun, informal BYOB dinner party.