Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef, aromatic vegetables, herbs, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen, including authentic Boeuf Bourguignon, the dish Julia Child once called “certainly one of the most delicious beef dishes concocted by man”.
Delicate pieces of leek and potato in a flavourful broth, this soup is the rustic cousin of the pureéd Potage Parmentier or the chilled Vichyssoise.
Salade des Moines
A simple salad of tender butter lettuce with Oka cheese croutons, with a wine vinegar vinaigrette. For many centuries French monks (moines) were the country’s master cheesemakers.
One of the true classic of French cuisine, this refined stew from Burgundy features large piece of tender beef braised in that region’s famous red wine, along with mushrooms, carrots and small pearl onions. Served with roast garlic potato puree.
Made famous in the 1880s by the the Demoiselles (sisters) Tatin of Lamotte-Beuvron, this “upside down” tart of fresh apples caramelized in sugar and butter has has gone on to become one of the most iconic and beloved of French desserts. Served with organic vanilla ice cream.
A veteran Toronto restaurateur, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz, Sarkis and Avec, as well as running Casbah, an innovative pop-up food stall specializing in Tunisian fare.