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almonds, arugula, au Chèvre, à la Flamande, à la Marinière, à la mode, bacon, baked, Balthazar, Beets, Belgian, Belgian chocolate, Belly, Betteraves, betteraves au Chèvre Frais, bisque, Brasserie, Cake, calf's, Calf’s liver, Caramel, Caramelized, caramelized sugar, Casserole, Cassoulet, Cheese, Chocolate, Confit, Confit de Canard Traditional, Crème, Crème Caramel, Cultured. PEI. Mussels, custard, de Veau, Duck, Duck Confit, Fennel, fennel bisque, Fenouil, Flamande, Flourless, Flourless cake, Foie, Frais, Garlic, Goat, goat cheese, grainy, grainy mustard, grilled, Grilled Provimi, light, light custard, liver, Moules, Moules Marinière, mustard. raspberry vinaigrette, Onion, PEI mussels, Pepper, Pork, Pork Belly, pork sausage, Provimi, raspberry vinaigrette, reduction, Sausage, shallots, Steamed, Sugar, Tomates, Tomates Fenouil, tomato, Toronto, tossed, Veal, veal and onion, veal and onion, White Bean, white wine, white wine Foie de Veau
Moules à la Marinière – Cultured PEI mussels steamed with white wine, garlic and shallots
LE PARADIS BISTRO
166 Bedford Road Toronto Ontario M5R 1J8 +1-416-921-0995
Twitter: @LeParadisBistro
Le Paradis Bistro Reservations
Le Paradis is a bustling bistro that has served generations of residents from Summerhill, the Annex, Forest Hill and Rosedale with an ever changing menu, which is posted daily on our website. Typical selection may include a spicy Caribbean “Blaff” of mixed fish, rabbit braised with onions, garlic and peppers, sweetbreads sautéed with Madeira, Alsatian “Choucroute”, roast chicken with tarragon, veal kidneys in a port wine sauce, and a selection of grilled meat or fish. For starters there are soups, salads, charcuterie, mussels (in season). Fruit tarts, sorbets, crème caramel, chocolate mousse are all made in house.
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- Tomates Fenouil – Tomato, fennel bisque
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- Tomates Fenouil – Tomato, fennel bisque
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- Betteraves au Chèvre Frais – Beets and goat cheese on arugula tossed in a grainy mustard & raspberry vinaigrette
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- Betteraves au Chèvre Frais – Beets and goat cheese on arugula tossed in a grainy mustard & raspberry vinaigrette
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- Moules à la Marinière – Cultured PEI mussels steamed with white wine, garlic and shallots
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- Moules à la Marinière – Cultured PEI mussels steamed with white wine, garlic and shallots
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- Foie de Veau à la Flamande – Grilled Provimi calf’s liver with bacon and a veal and onion reduction
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- Foie de Veau à la Flamande – Grilled Provimi calf’s liver with bacon and a veal and onion reduction
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- Cassoulet Au Confit de Canard – Traditional white bean casserole with fuck confit, pork sausage & pork belly
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- Cassoulet Au Confit de Canard – Traditional white bean casserole with fuck confit, pork sausage & pork belly
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- Balthazar – Flourless cake of Belgian chocolate with almonds à la mode
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- Balthazar – Flourless cake of Belgian chocolate with almonds à la mode
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- Crème Caramel – Baked light custard with caramelized sugar
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- Crème Caramel – Baked light custard with caramelized sugar
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- The Menu – Entrées
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- The Menu – Mains
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- The Menu – Dejeuner
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- The Menu – Desserts
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- The Menu – Vin Rouge
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- The Menu – Vin Blanc
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- The Bill
