Marc Lepine has steered Atelier through a variety of blind tasting menu concepts over the years, in one iteration delivering more than 40 dishes. He’s settled down to seven for the time being. Food that is “fun” might intimidate, but fear not. His dishes are precise, complex, delicious and sometimes strange…in concept, but never in flavour. To wit, snow crab under coconut “Styrofoam” and green curry sheet. It looks like the neon green surface of a fantasy planet. He calls it “surface tension.”