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Chefs Romain Cagnat and Daniel Boulud's Madeleines

Un Pain Délice Cocktail Recipe

Loosely based on the 50/50 Sazerac, Joachim's winter warmer combines spicy rye, smooth Pineau (a grape must fortified with cognac eau-de-vie) and a swirl of fond memories —gingerbread, hot chocolate and mulled wine at the Christmas market — from his hometown, Marseilles. The…

Purple Shiso Martini Recipe

This elegant cocktail can easily be made at home, but the enticing recipe sure makes a strong case for visiting our Toronto restaurant bar of the year. Herbal and floral with light baking spice and alpine notes, it showcases the…

The Yams Cocktail Recipe

Like the Thanksgiving meal from which it borrows it's flavours, Laidlaw's split-base cocktail provides a beautifully balanced bridge between seasons. The gin's bright botanicals and the falernum's fresh lime and tropical ginger "evoke the blast of summer vacation," Laidlaw notes.…

Lobster Vol Au Vent

Chef Martine Bauer Cooks with Gaggenau

The term "chef's kitchen" is everywhere these days. While home kitchens (and cooks) are more sophisticated than ever, does a home cook need to cook on chef-quality equipment? The answer is yes if the oven is from Gaggenau. The 300-year-old…

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