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SUPPER CLUB: I Miss Saigon — Indochine with Greg Couillard

August 24, 2013 @ 7:30 pm - 10:30 pm

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.

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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.
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$40 +HST
B.Y.O.B. — No corkage

Book it!

Details

Date:
August 24, 2013
Time:
7:30 pm - 10:30 pm
Event Category:

Venue

The Depanneur
1033a College St.
Toronto, Ontario m6h 1a8 Canada
Phone:
416-828-1990
Website:
https://thedepanneur.ca/

Organizer

The Depanneur
Phone:
416-828-1990
Email:
info@thedepanneur.ca
Website:
http://www.facebook.com/TheDepanneur
5 replies
  1. Monica
    Monica says:

    Hi, what if your partner is a vegetarian … Would the Saturday aug 24th rib event be best attended by meat lovers only?

    • admin
      admin says:

      Chef Greg says he can do a mushroom dish to sub in for the ribs — all the other dishes are vegetarian (not vegan). Please confirm if you are attending and would like a vegetarian dish.

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