Catalonia is a region bordered by Spain, France and the Balearic Sea known for its distinctive language and food. Combining elements of French, Spanish, Basque and North African influences, Catalan cuisine is a celebration of the Mediterranean terroir and millennia of cultural dialogue. Tunisian restaurateur Dali Chehimi offers up a special meal of Catalonian favourites for you to savour.
Salade des Moines (Green Salad with Oka Cheese Croutons)
For centuries, European monasteries were masters of the technology of fermentation: famous for their breads, beers and cheeses. This tradition continued in Canada by Trappist monks in Oka, Quebec, who created one of the province’s most popular cheeses.
Epaule d’Agneau a la Catalane (Catalan-Style Shoulder of Lamb)
Slow-braised in sweet Port wine, with herbs and cinnamon, until meltingly tender. Served with ratatouille, a classic Provençal vegetable stew of peppers, zucchini, tomatoes, eggplant, onions, garlic and herbs, and fresh crusty bread.
Local & seasonal ripe pears poached in sweet white wine and spices.
A veteran Toronto restaurateur, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz, Sarkis and Avec, as well as running Casbah, an innovative pop-up food project specializing in Tunisian fare.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
Leave a ReplyWant to join the discussion?
Feel free to contribute!