By Doug Wallace
WHAT RESTAURANT DID YOU MISS MOST DURING LOCKDOWN?
We missed having dim sum with family and friends at Dragon Boat Fusion Cuisine in Markham, which closed in December 2020, largely due to the economic impact of the pandemic. Dim sum is a convivial experience that requires diners to meet in large groups and share small plates. It is not food that could easily pivot to a takeout or delivery model.
WHERE DID YOU WANT TO GO WHEN TRAVEL WASN’T POSSIBLE?
Steph and I met and fell in love while working in Paris in 2011. We have fond memories of the city — all the great markets, restaurants and pastry shops — and we look forward to the day we can return. We have a deep reverence for Autumn in Paris.
WHAT’S YOUR NEXT DESTINATION?
Our next trip is to Halifax and Cape Breton in Nova Scotia and to Fogo Island in Newfoundland and Labrador. We hope to have fish and chips and lobster suppers in Nova Scotia, try the donair in Halifax and dine at the exceptional Fogo Island Inn.
WHAT WAS THE BEST THING ABOUT STAYING PUT IN 2020?
We spent much of our free time rethinking our pastry shop business and revamping our seasonal menus with the new connections made with local producers like Eborall Farms (Ontario fruit), Tamarack Farms (maple syrup and heirloom produce) and Osprey Bluffs Honey Company (honey). As a result, our style has evolved and we now focus on revisiting classical French pastry with the unique ingredients from Southern Ontario.