Duckin’ delicious. The protein I crave in the colder months... and the warmer months 🤔
On the table at @cafebouludto at the @fstoronto:
Parisian Steak Tartare Seasoned Table Side - prime angus beef, pickled condiments mustard-egg dressing, romaine 👍👍
Foie Gras Au Torchon - sour cherry, candied almond, toasted brioche
Quenelle de Brochet - lyon-style northern pike quenelle cognac-lobster sauce. Missing Lyon with this dish! Loved the one at Le Cou Cou in New York!
Rotisserie Duck - whole rôtisserie duck in two services, breasts with roasted apricot, spinach, turnips legs with frisée salad👌
Chou Fleur - rôtisserie cauliflower vadouvan yogurt, dry cranberries green onion, pistachio
Pommes Allumettes - (matchstick) french fries
Grapefruit "givré" ("covered in frost") - sesame halva, rose loukoum, grapefruit sorbet. This dessert is satisfying as a palate cleanser and dessert. Fabulous. There are so many textures in this refreshing dessert. The chewy loukoum rose candy/gummies, foam, jam, crispy tuile and halva "cotton candy" was an aromatic combination of strong yet delicate and floral flavours. 😍
Baked Alaska for 2 - pistachio and vanilla ice cream, raspberry sorbet fresh meringue flambéed with kirsch at table side
I could come here just for the desserts by Executive Pastry Chef Ghaya Oliveira of Restaurant Daniel.
Maximilien Immigrant Success Story
================ =========== When we first started visiting the Maximilien french restaurant at Seattle’s Pike Place market area Wilfried Boutillier served us with warmth and a thick Accent. He is now half owner of this tasty, success morsel with a panoramic view of the waterfront. In last 5 years we had lunch there before seeing various surgeons. Not knowing what lay on the other side of the knife, we chose to seize the day, seize the lunch because tomorrow is never promised. Wilfried still recognizes our shabby selves each time we return.
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