Valentine’s Day In French

We normally don’t post until Friday but with Valentine’s less than a week away, we thought we’d give you a heads up on our top picks for the special night. If jetting to Paris isn’t in the budget this year, Toronto boasts a number of exceptional French restaurants, and now would be a good time to make sure you get in on the champagne, caviar and romance. Here we present a few of our favorite French dining rooms and what they are serving up for the big night.

At Le Select Bistro, Chef Albert Ponzo is offering a fantastic prix fixe menu created especially for the occasion. 55.00. Appetizers run the gamut from a Ballotine of Cornish Hen to Gravlax with Poached Egg and Avruga Caviar, while entrees include Filet of European Sea Bass; Seared Atlantic Scallops or Slow Braised Lamb Neck, Beef Shortribs or a Wild Mushroom Fricassee.

Over on Harbourd Street at Loire, Chef Jean Charles Dupoire is offering an appetizer of Quebec Foie Gras Terrine with Wild Raspberry Preserve and Brioche. In addition to the regular fabulous menu, Chef Dupoire is serving butter poached Nova Scotia lobster with Jerusalem Artichoke Puree, Wild Mushrooms and Truffled Lobster Sauce. for all the single ladies out there this Valentine’s Day, might we recommend Loire based on more than the menu? The chef and his crew are a notoriously handsome gang, perfect eye candy in between bites!

Chef J.C. Dupoire

At Didier, on the world’s longest street, Chef Didier Leroy is going all out to steal your hearts, serving up a romantic feast available on Saturday and Monday. On Saturday, the a la carte menu is also available, but on the 14th, only the prix fixe menu is up for grabs.

Didier starts you off with his amuse bouch, Ouef et Poulet en Coquotte, after that tasty warm up you can opt for an appetizer of Seared Foie Gras orSsalad Havanaise featuring white shrimp and asparagus.
For an entrée you can chose between seafood, or forest food; the duo of fish features Arctic Char and Mediterranean Sea Bass, and from the woods comes Stuffed Quail or Seared Rare Venison.
As a special treat, Didier’s brother, acclaimed pastry chef and chocolatier, Sylvain Leroy is creating a Valentine’s surprise that is sure to wow.

One of the city’s most beloved and charming French restaurants is the Oliver and Bonacini gem, Auberge du Pommier. Now that Jason Bangerter is heading up the team at Luma in the Bell Lightbox, executive chef Anthony Walsh of Canoe is overseeing things at Auberge and has gone all out to ensure a memorable evening. Begin with your choice of Mushroom and Truffle Soup with Chanterelle Cream, Gnocchi with Cepes and Salsify or Steak and Foie Gras Tartar. Appetizer salads have you chosing between Romaine Hearts with Quail Egg and French Lentils or Devilled Dungeness Crab with Citrus and Pepper Gelee. The decision making doesn’t get any easier as the meal progresses with entrees of whole grilled Yarmouth Lobster, Roast Piglet, Pan Roasted Bransino or the classic Duck a l’Orange.

Finally, if you wish to impress your paramour with your various French skills chez vous, the good folks at Fisherfolk are offering fresh caught lobster from Nova Scotia. Father and son Peter and Thomas still use single line gear just like Peter’s grandfather used. They have brought down their minimum order to 20lbs in time for Valentine’s day
Date of delivery: Thursday Feb 10th 1.25- 1.75 lbs lobsters in 20lb box (minimum) $9.50 per pound To place your order contact or for all other inquiries call Jennifer Johnston at 416. 562.8819 or email

Have a happy Valentine’s Day people, try to remember that this day is about more than cinnamon hearts and roses – it’s about lobster, champagne and foie gras too.

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