Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator, a kind of supercollider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for a few lucky diners to marvel at.
Greg has spent the last six or so winters on the Costa Allegre, on the Pacific coast of Mexico. Inspired by the ingredients, spices and flavours of his winter home, Greg brings home a dazzling new Mexican cuisine to the table with this fabulous dinner.
Sopa de Calabeza y Frijoles
White bean, squash and tomatillo soup with serrano chili, cilantro and spinach
Baja Taquito de Camarone
Crispy rolled tortillas stuffed with spiced shrimp, with tri-colour tomatoes, pineapple salsa and black beans.
Chamorra de Cordero
Lamb shank braised in a Zacateca regional red chili sauce over camote (yam) mash
Rajas de Poblano y Elotes
Fresh corn and poblano peppers with cream
Pay de Platano con Cajeta
Mexican banana cream pie with goats’ milk dulce de leche caramel
$60 + HST
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.
After several years as Chef at a small boutique hotel in Mexico, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre, where his decades of experience contribute to a holistic approach to recovery and wellbeing.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.