Pre-order online until THU Sep 10, 10pm
Pick up on FRI Sep 11, 6-7:30pm
From the aristocratic recipes of Marie-Antoine Carême, to evolution of the restaurant under Auguste Escoffier, to modern masters like Paul Bocuse, centuries of tradition and technique have made the cuisine of France the embodiment of the spirit of “fine dining”. Classically-trained Chef Sam Kim showcases some of the sophisticated techniques of the French kitchen in this truly remarkable meal.
While best known as a Tuscan salad, the summery Mediterranean flavours of ripe tomatoes and fresh local zucchini, tossed with bread, olive oil, wine vinegar and herbs make this a perfect starter for this time of year.
The ballotine (from the French balle, “a package”) is a masterpiece of sophisticated culinary technique. It starts with a small whole chicken that is entirely deboned while keeping the body and skin intact. (Watch Jacques Pepin do it in under 3 minutes!). It is then filled with a stuffing of bread, mushroom, onions, celery, and herbs before being tied up into a tidy bundle and slow cooked sous vide to a perfect, tender doneness. A final flash in an ultra-hot oven to colour and crisp the skin, and you have a refined, Michelin-worthy dish far removed from your everyday roast chicken dinner.
Patty Pan Farcie (#vegetarian)
Fresh local patty pan squash stuffed with a ragout of wild mushrooms, tarragon, bread, and cream.
Entrées are served alongside scalloped potatoes with caramelized onions and Gruyère cheese, and roasted Brussels sprouts tossed in olive oil, chilli, lemon zest and parmesan.
Key Lime Pie
A relatively recent American invention showcasing the aromatic and tart flavour of the Key lime, presented as an elegant individual tartelette with whipped cream topping.
Chicken, Vegetarian, or 1/2+1/2*
French Dinner for 2 $48 • for 4 $90
*Note: serving is a whole chicken per 2p; 1/2+1/2 option is only available for orders for 4p
ORDERING IS CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30PM
Classically-trained Chef Sam Kim hails from Seoul, South Korea via Vancouver. After earning his culinary chops working in multiple award-winning establishments across Canada, Sam launched his own catering company to blend his professional and personal passions. Connect with him @cookingsamwise