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Scaramouche – Toronto – 2016 04 02 – Dinner

02 Saturday Apr 2016

Posted by TFG in The Latest

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Basil, Beet Salad, Blood, blood orange, bread, bread crumbs, brioche, brown, Butter, caper, carrot purée, Cheese, Cherry, Chive, Chives, Coconut, Cod coquette, crispy, crust, Daily Soup, Fennel, fine olive oil, Foie Gras, frisée lettuce, Glaze, glazed, gnocchi, Goat, grapes, house made, Italian meringue, jelly, jus, lamb rack, Leek, leek and potato, Lemon, lemon cream, lime, Lobster, maple, maple jelly, meringue, Mustard, Myer lemon, natural jus, Nova Scotia, orange, parisienne, Parmesan, pecans, Pickled, pickled curry, pickled grapes, Potato, Purée, radicchio, Radish, Radishes, red onion, reduction, relish, runner beans, Sea Salt, shortbread, soft, Sorbet, sour, sour cherry, Spicy, spicy eggplant, swiss chard, Tarragon, Terrine, toasted, tomatoes, Vanilla, Veal, Walnut, whipped, wild mushrooms

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

Scaramouche Restaurant, Pasta Bar and Grill

Midtown One Benvenuto Place Toronto Ontario +1-416-961-8011

$$$$ French Romantic, Private Parties

hours of operation are:
Monday to Saturday, dinner only, from 5:30 p.m.
Closed Sundays, but Scaramouche can be rented for private functions.

Scaramouche is pleased to offer complimentary valet parking

Executive Chef Keith Froggett
Chef Carolyn Reid
Pastry Chefs: Dianne Louise and Nesreen Mrouch

House made bread – three varieties
House made bread – three varieties
Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce

Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce
Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)
Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)
House made bread – three varieties
Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19

Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19
Spicy glazed pecans
Spicy glazed pecans

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28
Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28
Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42

Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42
Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48
Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48

Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14
Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14
The Menu 2016 04 02

The Menu 2016 04 02
The Menu 2016 04 02
The Menu 2016 04 02

The Menu 2016 04 02
The Menu 2016 04 02
The Menu 2016 04 02

The Menu 2016 04 02
The Menu 2016 04 02
Dinner for two $270.52 (Gratuity $40.00.00)

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Alo Restaurant – Toronto – 2016 04 01

01 Friday Apr 2016

Posted by TFG in The Latest

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Tags

aged, Asian, Basil, Beef, bergamot, bone marrow, Broccoli, Burgundy, Cara Cara, carrot, Cauliflower, Certgnola, Cheese Boutique, cheese course, clementine, coffee, Cucumber, Cured, Dulcey, Earl Grey, Egg yolk, Fennel, Foie Gras, Gallo, ginger, Hokkaido, Honey, House Butter, koshihikari, Kusshi, lemon balm, Lobster, morel, Muscovy duck, mushrooms, mussels, nasturtium, nori, Nova Scotia, Olive Oil, olives, orange, Oyster, Pain au lait, parsley, Pear, Pinenuts, Pistachio, Preserved Lemon, Provimi veal, Quail Egg, Quebec, ribeye, rice, rice cracker, Room temperature, Sake, Sashimi, Savoy Cabbage, sea buckthorn, Sea Scallop, sea urchin, Serrano ham, shallots, Shaved, Shimaaji, shiso, snails, Squash, Striped Horsemackerel, Sunchoke, swiss chard, Tardivo, Tartare, Tea, treviso, Turnip, Vanilla, watercress, Yuzu

Nova Scotia lobster, squash, turnip, savoy cabbage

Nova Scotia lobster, squash, turnip, savoy cabbage

Alo restaurant

163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222

Hours:
Tuesday to Saturday from 5:30 pm

Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am

Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, John Bunner
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

Kusshi oyster, nasturtium minuet
Kusshi oyster, nasturtium minuet
Hokkaido sea urchin, rice cracker, shaved foie gras

Hokkaido sea urchin, rice cracker, shaved foie gras
Broccoli, preserved lemon, ginger
Broccoli, preserved lemon, ginger

Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso
Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso
Quebec foie gras, Asian pear, koshihikari rice, nori

Quebec foie gras, Asian pear, koshihikari rice, nori
Aged beef ribeye, bone marrow, watercress, shallots
Aged beef ribeye, bone marrow, watercress, shallots

Aged beef ribeye, bone marrow, watercress, shallots
Aged beef ribeye, bone marrow, watercress, shallots
Pain au lait

Pain au lait
Room temperature house butter
All cutlery was placed on a china holder, never on the table itself

Gallo mussels, pinenuts, basil, olive oil, serrano ham
Gallo mussels, pinenuts, basil, olive oil, serrano ham
Gallo mussels, pinenuts, basil, olive oil, serrano ham

Gallo mussels, pinenuts, basil, olive oil, serrano ham
Burgundy snails, morel mushrooms, parsley, quail egg
Burgundy snails, morel mushrooms, parsley, quail egg

Sea scallop, fennel, cucumber, cured egg yolk
Sea scallop, fennel, cucumber, cured egg yolk
Nova Scotia lobster, squash, turnip, savoy cabbage

Nova Scotia lobster, squash, turnip, savoy cabbage
Provimi veal, cauliflower, Swiss chard, Certgnola olives
Provimi veal, cauliflower, Swiss chard, Certgnola olives

Muscovy duck, treviso, cara cara orange, pistachio
Muscovy duck, treviso, cara cara orange, pistachio
The cheese course (cheese from The Cheese Boutique) warm nuts, apples

The cheese course (cheese from The Cheese Boutique) warm nuts, apples
sunchoke, honey, vanilla
sunchoke, honey, vanilla

Dulcey, coffee
Dulcey, coffee
Sea buckthorn, Earl Grey tea, bergamot

Sea buckthorn, Earl Grey tea, bergamot
Carrot, clementine, lemon balm
Carrot, clementine, lemon balm

The Menu 2016 04 01
The Menu 2016 04 01
Dinner for two with wine pairings $448.55 (Gratuity $70.00)

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Edulis Restaurant – Toronto – 2015 12 21

21 Monday Dec 2015

Posted by TFG in The Latest

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Tags

Alphonsino, baby, Black, brioche, Butter, Caviar, Chicken, Cold poached, Cream, en deml-deuil, excessive, Foie Gras, fondant, gold peaches, House bread, Ice Cream, jellied, Leek, Lobster, lobster consommé, melba, Mousse, mushrooms, Niagara, Northern Divine, Nova Scotia, Orpington, Pâté en croûte, peach, Pickled, root vegetables, sec, shallot, Shrimp, side striped, Terrine, truffled saucisson, trumpet, Vanilla Bean, wild

Orpington chicken “en deml-deuil", root vegetables

Orpington chicken “en deml-deuil”, root vegetables

Edulis Restaurant

King West 169 Niagara Street Toronto, Ontario M5V 1C9 +1-416-703-4222

Bistro, Canadian, Eastern European $$$ Outdoor Dining

Hours
Dinner: Wednesday – Sunday from 6:00 p.m. to 10:30 p.m.
Sunday Lunch: Reservations between 12:00 and 1:30
Closed: Monday and Tuesday
Edulis is about many things – the pleasure of enjoying a gathering around the table to share authentic dishes and to be greeted like a friend; conviviality, feasting, celebrating the craft and tradition of cooking, honesty, and spectacular ingredients.
Our strength at Edulis is cooking for you -listening to your preferences, aversions, appetite, and making you a beautiful feast. As the season unfolds, so does our inspiration. Our menus change to showcase the ingredients of the moment – with a strong focus on seafood, vegetables, and wild mushrooms. We encourage you to put yourselves into our hands: we offer two choices of menus – 5 or 7 courses for $65/$85. In truffle season we also offer Truffle Menus
We accept reservations 1 month in advance for parties of 1 – 5 people. For parties of 6, please call the restaurant. Please note that tables of 6 are the largest we can accommodate in our tiny dining room. For inquiries for the private event space, please email us at info@edulisrestaurant.com. We look forward to welcoming you to Edulis!

Twitter: Edulis Restaurant @EdulisToronto

Edulis Restaurant via Bookenda Reservations

Edulis Restaurant Facebook Page
Edulis Restaurant Instagram Page

Edulis Décor
House bread and butter
Northern Divine caviar, brioche cream, pickled shallot

Northern Divine caviar, brioche cream, pickled shallot
Pâté en croute, foie gras terrine, and truffled saucisson sec
Pâté en croute, foie gras terrine, and truffled saucisson sec

Alphonsino stuffed with mousse of wild side striped shrimp, leek fondant, black trumpet mushrooms
Alphonsino stuffed with mousse of wild side striped shrimp, leek fondant, black trumpet mushrooms
Cold poached Nova Scotia lobster, jellied lobster consommé (9998) image by Edulis © 2015

Heritage Orpington Chicken “En Demi Deuil” – our homage to the great Mere Brazier. Stuffed under the skin with Spanish Winter Black Truffle, and gently poached with its vegetables. Accompanied by foie gras boudin
Heritage Orpington Chicken “En Demi Deuil” – our homage to the great Mere Brazier. Stuffed under the skin with Spanish Winter Black Truffle, and gently poached with its vegetables. Accompanied by foie gras boudin
Orpington chicken “en deml-deuil”, root vegetables

Orpington chicken “en deml-deuil”, root vegetables
Orpington chicken “en deml-deuil”, root vegetables
Orpington chicken “en deml-deuil”, root vegetables

Orpington chicken “en deml-deuil”, root vegetables
Orpington chicken “en deml-deuil”, root vegetables
Peach melba Niagara baby gold peaches, excessive vanilla bean ice cream

Peach melba Niagara baby gold peaches, excessive vanilla bean ice cream
Orpington chicken “en deml-deuil”, root vegetables
The menu 2015 12 21

The menu 2015 12 21
The menu 2015 12 21
The menu 2015 12 21

Menu $120.00 per person: optional wine pairing $85.00 per person
Dinner for two $387.35 (Gratuity $54.00)

Edulis Menu, Reviews, Photos, Location and Info - Zomato

Splendido – Toronto – 2015 11 26 – Alba White Truffle Dinner

26 Thursday Nov 2015

Posted by TFG in The Latest

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Tags

1982, 1988, 2013, Alba, albuferra, Alsace, Apple, artichoke, baguette, Beef, beef consommé, bone, bone marrow, bread, brioche, brown, Brown Butter, Butter, butter poached, Cauliflower, cauliflower purée, Caviar, champagne, chantecler, chantecler chicken, Chateau Ducru-Beaucaillou, Chawanmushi, Chef Victor Barry, Chicken, chili, chip, Chocolate, Cippolini, Consommé, cumin, epoisse, foam, Gewurztraminer, gnocchi, goat’s milk, Green, green apple, grilled, Jerusalem, Jerusalem artichoke tart, jus, Lafite, Lavender, lavender macaron, lime, Lobster, macaron, Maitake, maitake mushroom, marrow, Marshmallow, melted, melted epoisse, Mushroom, Nova Scotia, onion potato gnocchi, Parmigiano, Parmigiano-Reggiano, Paste, paté de fruits, pearl, pearl onion, Petit Fours, poached, Potato, Potato Chip, potato foam, purée British Columbia, Quail Egg, Reggiano, Roasted, Saint-Julien, sauce, sauce albuferra, sea buckthorn, sea urchin, Shaved, shaved maitake, Smoked, Split, split chicken jus, Tart, toasted almonds, toffee, unami, unami paste, Villa Wolf, White, White Chocolate, white chocolate sorbet, White Truffle, White Truffles, Yoghurt

[Splendido Restaurant will close on 31 December, 2015]

Splendido Restaurant

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Victor Barry – Chef de Cuisine and Proprietor
Dru-Vaughan-Evans – Chef
Jef Lapointe – Sous Chef
Mark Redman – Pastry Chef
International, European $$$$

Hours: Tuesday to Saturday for dinner Sunday for Brunch

potato gnocchi - parmigiano reggiano

potato gnocchi – parmigiano reggiano

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry

Splendido Restaurant Reservations via OpenTable

Splendido Restaurant Facebook Page
Splendido Restaurant Instagram Page

Alba White Truffles
Alba White Truffles
Complimentary corkage 1982 Chateau Ducru-Beaucaillou – Saint-Julien

Complimentary corkage 2013 Villa Wolf Gewürztraminer
Complimentary corkage 2013 Villa Wolf Gewürztraminer
Complimentary corkage 1982 Chateau Ducru-Beaucaillou – Saint-Julien (The 1988 Lafite was back-up wine)

Splendido décor
Complimentary champagne
Chef Victor Barry

Chef Victor Barry
white chocolate and Jerusalem artichoke tart
white chocolate and Jerusalem artichoke tart

smoked butter poached quail egg, caviar, brioche purée
smoked butter poached quail egg, caviar, brioche purée
British Columbia sea urchin – white truffle chawanmushi

British Columbia sea urchin – white truffle chawanmushi
roasted maitake mushroom – unami paste, shaved maitake, split chicken jus
roasted maitake mushroom – unami paste, shaved maitake, split chicken jus

butter poached Nova Scotia lobster – cauliflower purée, apple, toasted almonds
butter poached Nova Scotia lobster – cauliflower purée, apple, toasted almonds
roasted bone marrow – beef consommé, pearl onion

roasted bone marrow – beef consommé, pearl onion
roasted bone marrow – beef consommé, pearl onion
roasted bone marrow – beef consommé, pearl onion

potato gnocchi – parmigiano reggiano
potato gnocchi – parmigiano reggiano
poached chantecler chicken – potato foam, sauce albuferra, cippolini

poached chantecler chicken – potato foam, sauce albuferra, cippolini
poached chantecler chicken – potato foam, sauce albuferra, cippolini
poached chantecler chicken – potato foam, sauce albuferra, cippolini

poached chantecler chicken – potato foam, sauce albuferra, cippolini
poached chantecler chicken – potato foam, sauce albuferra, cippolini
melted epoisse – baguette (grilled bread)

melted epoisse – baguette (grilled bread)
Sea buckthorn toffee – goat’s milk yoghurt, white chocolate sorbet, shaved roasted white chocolate, cumin
Sea buckthorn toffee – goat’s milk yoghurt, white chocolate sorbet, shaved roasted white chocolate, cumin

Petit Fours – lavender macaron, brown butter marshmallow, chocolate lime chili potato chip, green apple paté de fruits
Petit Fours – lavender macaron, brown butter marshmallow, chocolate lime chili potato chip, green apple paté de fruits
2015 11 26 Promo

2015 11 26
2015 11 26
2015 11 26

Truffle Dinner for two $868.06 (gratuity $120.00)

Splendido Menu, Reviews, Photos, Location and Info - Zomato

Café Boulud – Toronto – 2015 09 20 – Bangerter Brunch

19 Saturday Sep 2015

Posted by TFG in The Latest

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Tags

Aioli, Apple, apple chutney, apple gelée, Bellini, Bench, Blanc, Boudin, brioche, brittle, Brunch, buckthorn, Butter, Café Boulud, celery, Chanterelles, Cheese, Cheese Boutique, Chef Daniel Boulud, Chicken Liver, Chocolate, chutney, Coconut, coconut sorbet, coffee, comfort cream, cranberries, Crème, creme fraiche, dip, Duck, en croute, eweda cru, Fennel, Fennel Pollen, feuillantine, Foie Gras, Fraîche, Fruit, Garlic, Gelato, gelée, Goat Cheddar, Golden, Goose, Hall lavender, Hazelnuts, Hen, Heritage, Heritage Hen, homard, honey.buttery shortbread, horseradish;Boudin Blanc, House bread, jus roti, Langdon, Late Harvest, Leg, Leg Presse, Lobster, madeleines, Market, Niagara, Niagara Peninsula, Norman Hardie, NV Champagne, Ontario, Oyster, Parfait, Pâté, Pâté en croûte, peach, Perrier-Jouet, pineapple, Pinot Noir, pollen, Praline, presse, Profiteroles, Raisins, Riesling, rillettes, Roasted, rotisserie, rum-caramel, Sea, sea buckthorn, signature, Sorbet, St. Simon, Stone, stone fruit, sweet, toasted, Toasted Brioche, Trout, Twenty Mile, Two Sisters, unfiltered, vegetables, VQA

Heritage Hen Leg Presse - chanterelles, stone fruit, jus roti

Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

Café Boulud Toronto

Yorkville 60 Yorkville Avenue Second Floor Toronto Ontario M4W 0A4, Canada +1-416-963-6000

$$$$ French, Mediterranean Romantic, Private Parties, Farm-to-Table

From Langdon Hall
Jason Bangerter, Chef
Darnell Gregg, sous chef
Rachel Nicholson, pastry chef

From Café Boulud
Daniel Boulud, chef
Joyce Wong, pastry chef
Sylvain Assié, chef de cuisine,
Balthazar Pellissier, general manager
Jennifer Dewasha, sous chef
Drew Walker, sommelier

Twitter: Café Boulud Toronto @CafeBouludTO
Twitter: Chef Daniel Boulud @danielboulud
Twitter: @FSToronto Hotel
Twitter: Langdon Hall Chef Jason Bangerter @chefbangerter
Twitter: Norman Hardie Winery @normhardie
Twitter: Cheese BouTweet @Cheese_Boutique

Café Boulud Opentable Reservations

LEGGS & EGGS BRUNCH WITH CHEFS DANIEL BOULUD AND JASON BANGERTER
Chef Daniel Boulud at Langdon Hall the week prior to the brunch at Café Boulud © 2015 Langdon Hall
Welcome

Late Harvest Peach Bellini – Perrier-Jouet – NV Champagne, Langdon Hall lavender
Late Harvest Peach Bellini – Perrier-Jouet – NV Champagne, Langdon Hall lavender
St. Simon Oyster – apple gelée, celery, horseradish; Boudin Blanc -roasted apple chutney, toasted brioche

St. Simon Oyster – apple gelée, celery, horseradish; Boudin Blanc -roasted apple chutney, toasted brioche
St. Simon Oyster – apple gelée with celery and horseradish
Boudin Blanc -roasted apple chutney on toasted brioche

Butter
Butter
House Bread basket

House Bread basket
Paté en Croûte – goose, duck foie gras, cranberries
Paté en Croûte – goose, duck foie gras, cranberries

Paté en Croûte – goose, duck foie gras, cranberries
Chicken Liver Parfait – toasted hazelnuts, beetroot
Chicken Liver Parfait – toasted hazelnuts, beetroot

Chicken Liver Parfait – toasted hazelnuts, beetroot
Aioli de Homard – lobster, sweet garlic dip, market vegetables
Aioli de Homard – lobster, sweet garlic dip, market vegetables

Aioli de Homard – lobster, sweet garlic dip, market vegetables
Aioli de Homard – lobster, sweet garlic dip, market vegetables
Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen

Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen
Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen
Stone fruit

Stone fruit
2013 Riesling I Two Sisters Twenty Mile Bench VQA
2012 Pinot Noir I Norman Hardie Niagara and 2013 Riesling I Two Sisters

2012 Pinot Noir unfiltered I Norman Hardie Niagara Peninsula VQA
2012 Pinot Noir unfiltered I Norman Hardie Niagara Peninsula VQA
Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti
Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti
Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru
Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru
Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru
Rotisserie Golden Pineapple – rum-caramel, raisins, coconut sorbet
Rotisserie Golden Pineapple – rum-caramel, raisins, coconut sorbet

Profiteroles – praline feuillantine, coffee gelato
Profiteroles – praline feuillantine, coffee gelato
Profiteroles – praline feuillantine, coffee gelato

Profiteroles – praline feuillantine, coffee gelato
Madeleines
Madeleines

Coffee
Langdon Hall property honey with buttery shortbread
Cafe Boulud’s signature chocolate brittle

Langdon Hall property honey with buttery shortbread
Daniel Boulud welcomes Jason Bangerter 2015 09 19
Daniel Boulud welcomes Jason Bangerter 2015 09 19

Daniel Boulud welcomes Jason Bangerter 2015 09 19
Daniel Boulud welcomes Jason Bangerter 2015 09 19
Café Boulud Brunch Menu 2015 09 19

Café Boulud Breakfast Menu 2015 09 19
Café Boulud Breakfast Menu 2015 09 19
Café Boulud Breakfast Menu 2015 09 19

Café Boulud Breakfast Menu 2015 09 19
Café Boulud Lunch Menu 2015 09 19
Café Boulud Lunch Menu 2015 09 19

Café Boulud Lunch Menu 2015 09 19
Café Boulud Lunch Menu 2015 09 19
Café Boulud Postcard 2015

Langdon Hall Cambridge Ontario Packages and accommodations
Gift tags
The Business Card / Brunch was $95.00 per person by pre-purchased ticket which included HST and gratuity.

Café Boulud - Four Seasons Hotel Toronto Menu, Reviews, Photos, Location and Info - Zomato

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About Foodie Images

The tastefully pen-named Taylor Fladgate is a dedicated foodie whose pleasure in photographing food is surpassed only by his pleasure in eating it.
'Foodie Images' is about chronicling & sharing his mouth-watering discoveries with other foodies and fellow culinary adventurers.

Text and Images Paul S. Manson © 2011 © 2012 © 2013 © 2014 © 2015

All images are copyright by Paul S. Manson.
All rights reserved (Attribution-NonCommercial-NoDerivs). You are welcome to use my images, but please credit me. Thanks.

["Judgement Reserved" indicates problems were encountered during the meal which detracted from the dining experience as a whole]

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