Toronto culinary icon Chef Greg Couillard has spent the last 5 years living on the Pacific Coast of Mexico, absorbing and integrating a whole new range of authentic Mexican flavours into his already famously eclectic kitchen repertoire. Tonight’s gorgeous summer menu combines some of his favourite new discoveries with classic combinations honed over a lifetime in the kitchen.

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Scallop Aguachile
Carpaccio of fresh scallops lightly cured in a spicy, tangy Mexican “chile water” of cucumber, cilantro, lime and green chiles, with creamy avocado, sweet mango and crispy totopos.

Mexican “Babaganoush”
An inspired fusion that’s classic Chef Greg – smoky roasted eggplant enriched with a rich serrano crema and roasted poblano chiles, layered with tender-crisp green bean and fresh tomatoes.

Tequila-Drunk Mahi Mahi
Fresh dorado smothered in a spectacular tequila and agave beurre blanc sauce, with Mexican rice and fresh tortillas.

Meringue Merengue
French shortcrust butter pastry topped with tart lime curd studded with fresh mangoe, topped with bruléed meringue.
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$60 +HST

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It would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot, Stelle, Avec, Sarkis, The Spice Room and many others, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto, and foreshadowed the eclectic, international menus many now take for granted.

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Every weekend The Depanneur invites a guest chef to host a fun, informal BYOB dinner party.