Toronto culinary icon Chef Greg Couillard brings more of his dazzling Mexican cuisine to the table with this fabulous seafood dinner, inspired by the ingredients, spices and flavours of living along the Costa Allegre, on the Pacific coast of Mexico.
Lobster Pozole Rojo
A hearty & spicy classic Mexican soup gets an elegant upgrade with chunks of lobster nestled among toothsome hominy corn, in a deep red tomato, guajillo & pulla chile broth.
Garropas con Salas Verde
Delicate grouper baked in a bright and spicy green tomatillo salsa, garnished with tequila butter. With golden Mexican rice, and served alongside roasted poblano peppers and tender nopales cactus in a rich crema sauce.
Seasonal tropical fruits, coconut custard, banana-graham crumble, whipped cream and Mexican cajeta (goat’s-milk dulce de leche) come together in this spectacular dessert.
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.
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!