Patryk Laskowski feels fortunate to live in a place that offers such a flavourful and diverse variety of foods. His menu is a celebration of local Ontario ingredients and producers, showcased using French, Italian and Spanish culinary styles to emphasize their flavours. All of the vegetables, grains, meats, and eggs are Ontario-grown or raised: the birch syrup and mushrooms are locally harvested, the mustard greens and strawberries were grown by Patryk himself.
Carrot meets Koji
Slow braised carrots with a butter-fried koji (a fungus traditionally used to ferment soya beans to make soy sauce & miso); buckwheat koji has a beautiful dark maple smell and an umami flavour.
Fresh-made egg pasta using Ontario-grown Einkorn flour, with guanciale (cured pork cheek), eggs, pecorino and romano cheese.
Spicy Greens with Fermented Strawberry
Mustard greens, frisé, garlic sprouts, and a mix of other spicy, sharp, and bitter greens contrasting against a dressing featuring fermented strawberry brine.
Braised Beef Cheeks
Beef cheeks braised for 7 hours until meltingly tender, in a sauce enriched with a dried wild mushrooms, birch syrup, miso, and celery root, finished with a fresh herb chimichurri. Served with with potato pavé: thinly sliced stacked potato cooked in cream, compressed, sliced and pan fried.
Chocolate and Mushrooms
Dark chocolate mousse, fennel caramel, and porcini powder creates a dessert that’s uniquely complex, earthy, rich, and intensely chocolatey.
Patryk Laskowski is a passionate cook who has been surrounded by the love of food from a very young age. He grew up around a grandma who was a chef and spent many weekends foraging for wild mushrooms and blueberries. His grandfather was a beekeeper and his honey was a first introduction to the complexities of flavour. He is inspired to understand cultures through food and has done so in Morocco, France, and Burma. Following in the footsteps of chefs such as Rene Redzepi, he is drawn to local ingredients and his food experiments have led him into new realms of flavour.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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