Over the past two decades, craft breweries have elevated beers from the world of keg parties & sporting events onto a level playing field with fine wines. Join French Chef Francoise Briet, for a unique menu showcasing a range of locally brewed Black Oak craft beers through her modern and creative French bistro cuisine.
Hailing from Burgundy, and presently the Chef for the General Consulate of France in Toronto, Chef Francoise is intimately familiar with wine as an ingredient and accompaniment to French cuisine. However, since moving to Canada, she has discovered that craft beers offer an even larger palette of flavours to work with: from tart Sour and fruity Brett beers, to complex IPAs, smokey porters, rich stouts and layered barrel-aged lagers. Over the past few years this revelation has grown into a passion and business — Malty and Hoppy Delicacy — a company that uses Ontario craft beer to create small-batch jellies, jams, mustards and other beer-based artisanal products.
IPA Gougères (with Ten Bitter Years Imperial IPA)
Gougères are a kind of delicate cheese puff that are a specialty from Burgundy. Their pâte à choux dough is the same one used for éclairs or profiteroles but become gougères when mixed with a generous amount of grated Gruyère or Comté cheese. Imperial IPA brings floral flavours that perfectly complements the fruity note and the fine aroma of roasted chestnuts & hazelnuts of Gruyère.
Butternut Squash and Red Ale Soup (with Love Fuzz Red Ale)
Fall spices and red ale complement the autumnal ingredients of this dish, and a quenelle of chilled whipped cream infused with red ale beer jelly provides a luxurious touch. Garnished with crispy butternut squash ribbons, and toasted pumpkin seeds to accentuate the autumn flavors.
Black Garlic & Smoked Stout Chicken (with Nox Aeterna Smoked Oatmeal Stout)
Juicy chicken thighs with crispy skins, topped with a flavorful creamy sauce infused with black garlic and dark beer, this is a favourite of Chef Francoise. Accompanied by a Provençal treat, panisse, a delicately crispy chickpeas flour polenta and roasted spicy tomatoes.
Tomato Galette with Chevre & IPA Mustard (with Ten Bitter Years Imperial IPA)
Sliced tomatoes, fresh herbs, homemade beer mustard, and sliced rounds of soft goat cheese topped with Imperial IPA beer jelly layered over her grandmother Alice’s pie crust.
Both main dishes will be accompanied by a green salad with shallots caramelized in IPA beer jelly, dressed with French vinaigrette made with homemade beer-infused Dijon mustard, as well as fresh sourdough made from brewery barley grains from The Spent Goods Company, butter and Imperial IPA beer jelly tartinade.
Coconut Blancmange & Poached Stone Fruit (with with Love Fuzz Red Ale)
In the Antilles, this classic French dessert is made with coconut milk — creamy, smooth and silky, and only lightly sweet, it is almost like eating a coconut cloud; served with Ontario plums poached in red ale, whipped cream and caramelized coconut chips.
Francoise Briet is the Chef of the General Consulate of France in Toronto, and the owner of Malty and Hoppy Delicacy, a company that uses Ontario craft beer in small-batch artisan jellies, jams and other delicacies. Before that, Francoise was a clinical research scientist in the area of metabolic nutrition. Over the past two years, Francoise has personally experienced the impact of trauma and illness. She turned to her knowledge of metabolic nutrition to help support her recovery and this experience has had a tremendous impact on her wellbeing, and has helped her to develop a more health-conscious approach to food.
Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.
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