One of North York’s best fine dining restaurants, Auberge du Pommier exudes a quiet confidence, reflecting their commitment to culinary excellence and inspired service. The cuisine is traditional French, with innovative North American influences, and their seasonal menus are elegant and genuine celebrations of fine food. Constructed around the rustic vestiges of two 1860’s woodcutters’ cottages, Auberge du Pommier combines country charm with contemporary sophistication and style. Featuring wood burning fireplaces in winter and lush, floral terraces in summer, it is a welcoming, refined retreat from the city. The original jewel in the Oliver & Bonacini crown and a North Toronto icon, Auberge du Pommier has been serving guests since 1987. Each summer, Auberge du Pommier participates in Summerlicious, offering a $33 lunch and $53 dinner prix fixe from July 5 to 21. Arriving for a luscious Sunday Lunch with my family, we enjoyed a gorgeous summer day overlooking the outdoor terrace and served a sensational selection of new chef Tim Schulte's delicious Summerlicious menu.
The beautiful verdant cottage-style exterior of Auberge du Pommier
The sunny outdoor terrace with fountain and duck statuary
The Summerlicious menu
Warm house baked rolls with fresh churned butter
2017 Côtes de Provence, Le Parados
Anise-cured salmon topped with citrus crème fraîche, fried leeks and frisée
Cucumber gazpacho with coldwater shrimp, dill yoghurt and drops of olive oil
Red wine marinated chicken supreme with courgette, mushrooms, pearl onion and rosemary polenta with red wine jus
Flat iron steak with charred broccolini, crispy shallots, pommes purée and sauce au poivre
Tuna Niçoise with albacore tuna, black olive tapenade, new potatoes, anchovies, green beans
and cherry tomatoes
Wild Blueberry Clafoutis with lemon Chantilly and almond crisp
Crème Prise: panna cotta with hazelnut brittle crumb and Grand Marnier sauce with shortbread
Tarte au Chocolat with graham cracker crust, cocoa nib tuile, malt crumble
and crème fraîche ice cream
Mushroom Soup
Serves 4
1 tbsp olive oil
1/2 cup chopped yellow onions
2 cloves garlic, minced
Chopped leaves from 1 sprig thyme
6 cups diced assorted mushrooms, such as shiitake, oyster and king oyster
Kosher salt and freshly ground pepper
4 cups water
1 bay leaf
Optional garnishes:
Truffle oil
Chopped chives
Trimmed enoki mushrooms
Plain yogurt
In a large saucepan, heat the olive oil over medium. Add the onions, garlic and thyme. Cook, stirring, 6 minutes, to soften, reducing heat if onions start to brown. Add the mushrooms in 4 batches, seasoning each layer with salt and pepper and stirring constantly. This allows each batch to cook down slowly. Add water and bay leaf, raise heat to high and bring to a boil. Reduce the heat to medium, then simmer for 30 minutes, stirring occasionally.
Discard the bay leaf. For a coarse soup, purée using a hand-held immersion blender. For creamy soup, purée in a blender. Return to pot over medium heat. Taste, adjusting salt and pepper if needed. Serve immediately, or refrigerate overnight to let flavours develop. If desired, top each serving with a drizzle of truffle oil, sprinkling of chives, several enokis and a dollop of yogurt.
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