Greg Couillard built an international reputation on his flair for combining the flavours of Toronto in unique and spectacular ways. Through his many groundbreaking restaurants like The Parrot, Stelle, Avec, Sarkis, The Spice Room and others, his prescient embrace of this city’s multicultural influences and ingredients foreshadowed the eclectic, international menus we can now take for granted. It would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history.
For this dinner, Greg looks at Indochina, the French colonial presence in South East Asia, with a menu that combines Vietnamese flavours, French techniques with Greg’s modern and idiosyncratic sensibility.
Vietnamese “Kraft Dinner”
One of Greg’s signature dishes, this dish features fresh rice noodles in a rich green coconut curry and spinach sauce, topped with a 3-choi stir-fry.
Saigon Short Ribs
Beef short ribs slow-braised in a glacé de veau spiked with black rice vinegar and ginger, alongside a wok-fried brown jasmine rice with colourful asian vegetable confetti and black sesame rice crackers.
Jackfruit Crème Brûlée
The quintessential French dessert gets a Vietnamese update with exotic jackfruit.
B.Y.O.B. — No corkage