Tags
Adrian Rusyn, bread, bread service, Butter, Cambridge, Chef de Cuisine, Chef School, chevre, Cream, Cucumber, dark chocolate, Darnell Gregg, Fennel, fig, fig jam, garnish, George Brown, geranium, green house, Hazelnut, Hen, hen liver, Heritage Hen, Jason Bangerter, John Higgins, juniper, Kolapore Springs, Langdon Hall, lardo, liver, Madeira, mignardes, Monforte, morel, new potato, Oliver Li, Onion, Ontario, Parmesan, Pâté, Peanuts, Pork, pork lardo, Potato, Purée, Radish, Raspberry, rosewater, Salted, salted cucumber, shortbread, signature, Smoked, Smoked Trout, Soubise, Sous Chef, terroir noir, Trout, Truffle
fresh Monforte chevre, hazelnut, fennel, geranium, fig jam
The Chefs’ House
St Lawrence Market/Old Town 215 King Street East Toronto Ontario M5A 1J9 +1-416-415-2260
Hours The Chefs’ House is open to the public for lunch and dinner, Monday to Friday.
Lunch: 11:30 a.m. to 1:30 p.m. Dinner: 6 p.m. with last seating at 8 p.m.
Final bar service will be: 1:15 pm at lunch and 9:15 pm at dinner
John Higgins, Director, Corporate Chef, George Brown Chef School
Oliver Li, CCC, Chef de Cuisine, The Chefs’ House, George Brown Chef School
Reservations are strongly recommended. Business casual dress code is in effect.
Wheelchair Accessible
Twitter: The Chefs’ House @thechefshouse
Twitter: John Higgins @haggisracer
Twitter: George Brown Collage
Twitter: Jason Bangerter @chefbangerter
The Chefs’ House Opentable Reservations via Opentable
Information e-mail: chefshouse@georgebrown.ca
The Chefs’ House Facebook Page
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- young juniper smoked trout (Kolapore Springs)
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- young juniper smoked trout (Kolapore Springs)
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- salted cucumber, rosewater, raspberry
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- salted cucumber, rosewater, raspberry
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- Langdon Hall butter, pork lardo, hen liver pate, radish
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- Langdon Hall butter, pork lardo, hen liver pate, radish
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- bread service
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- bread service
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- radish
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- radish
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- fresh Monforte chevre, hazelnut, fennel, geranium, fig jam
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- fresh Monforte chevre, hazelnut, fennel, geranium, fig jam
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- parmesan shortbread
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- parmesan shortbread
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- truffle purée, morel cream, parmesan shortbread
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- truffle purée, morel cream, parmesan shortbread
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- heritage hen, smoked new potato, onion soubise, madeira
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- heritage hen, smoked new potato, onion soubise, madeira
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- terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts
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- terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts
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- mignardes
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- mignardes
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- Chef Jason Bangerter Langdon Hall Cambridge
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- Chef Jason Bangerter Langdon Hall Cambridge
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- Chef Jason Bangerter Langdon Hall Cambridge
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- Chef John Higgins Director George Brown Chef School
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- Chef John Higgins Director George Brown Chef School
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- Chef Adrian Rusyn, Chef Technologist
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- Chef Adrian Rusyn, Chef Technologist
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- Darnell Gregg, Langdon Hall sous chef
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- Darnell Gregg, Langdon Hall sous chef
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- Chef Oliver Li chef de cuisine
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- Chef Oliver Li chef de cuisine
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- (Kolapore Springs Trout © 2016 Langdon Hall)
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- (Group Image © 2016 George Brown Chef School)
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- Langdon Hall locally harvested honey gift
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- 2015 04 12 menu Trending Now Dinner with Jason Bangerter Dinner for two including taxes and gratuity $ 170.00
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- Jason Bangerter’s truffle soup recipe
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- Jason Bangerter’s truffle soup recipe
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