Greg Couillard built an international reputation on his flair for combining the diverse 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 kind of 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 takes inspiration from Indochine, the French colonial era in South East Asia, with a menu that combines Vietnamese flavours, French techniques with Greg’s modern and idiosyncratic sensibility.
Calamari and fresh rice noodles in a rich coconut curry seafood broth with Vietnamese herbs and beansprouts, alongside a duck banh mi slider.
Beef brisket braised in Vietnamese aromatics, over ‘forbidden’ black rice mushroom risotto, with a sweet black vinegar and pepper gastrique. Served with ginger wok-fried greens topped with crispy shallots.
Yuzu-infused citrus tart with Italian meringue
$75 + HST
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. Chef Greg has left an indelible impression on fine dining in Toronto, opening eyes, minds and palates to the incredible culinary diversity of our city for over 30 years.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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