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Didier Restaurant Review: Chef Didier Leroy, who cultivated his skills in notable restaurants in Toronto and Paris, creates refined French cuisine using impeccable technique and quality Canadian, organic ingredients. Assiette Canadienne is an artistic arrangement of Quebec king crab, maple-smoked salmon and a creamy, savory egg, which is returned to its shell and crowned with Quebec sturgeon caviar. Seared beef tenderloin comes with a rich veal marrow bordelaise sauce and just the correct amount of dauphine potatoes, white asparagus and slivered shallots. A fresh trio of local fish is perched on mushroom duxelles, their flesh enhanced with a savory red wine Genevoise sauce. Finish with the Côte D’Azur soufflé, a Grand Marnier-infused version atop chestnut purée. The 120-selection wine list is exclusively French and Canadian, hand-chosen to match the food.