With Southern French-inspired flair, La Plume is a snazzy new neighbourhood brasserie and speakeasy at The Well, featuring a selection of handcrafted cocktails, refreshing spritzes and selection of fine wines, served at half price during their popular daily happy hour. Opened just 2 months ago by Oliver & Bonacini, La Plume's interior design pays homage to French architecture, with its 14-foot high ceilings adorned with stacked classic moulding and three-tiered chandeliers. The beautiful bar on the first floor of La Plume is detailed with a custom birdcage-inspired back bar and custom designed mural, where we arrived for happy hour with good friends, beautifully taken care of by Everett, our charming bartender.
O&B Executive Chef John Horne with Chef de Cuisine Navinder Saini crafted La Plume's menu inspired by time spent cooking in the south of France during the early days of Horne's culinary career. "It was such a great experience at that point in my life, especially for my cooking," he says. "It’s still close to my heart." Described as a "love letter to southern France," the main floor restaurant features a tartare bar, a whole bird rotisserie program and several styles of steak frites. The more upscale dining space on the 2nd floor features Parisian Brasserie-inspired black and white checkerboard flooring, whimsical wallpaper, large open kitchen, rustic brass tables, and beautiful greenery-filled terrace overlooking Wellington Street. On the same floor is a moody boudoir-inspired speakeasy dubbed Bonne Nuit, a secret hideaway with subtle bird motifs accents throughout the space, a nod to the restaurant's name, which translates to "feather" in English. Next time, we will definitely stay for dinner and begin with snazzy cocktail upstairs. Magnifique!
La Plume's stylish French-inspired bar with marble detailing and oxblood leather seating
La Plume bartenders concocting creative cocktails during the daily Happy Hour
burnt orange bitters and blackberry
Everett presenting a 2022 Domaine La Grande Bauquière Rosé from Provence
French Onion Beef Burger Slider with gruyère cheese, dijon and rosemary aïoli,
and caramelized onion
is open Thursday to Saturday after 6 pm
Located in the heart of Toronto’s west end, between Front, Spadina, and Wellington,
The Well is one of the city's newest multi-use developments, injecting some
European-influenced pedestrian-friendly spaces to the downtown core
French Onion Soup
Serves 4-6
Recipe courtesy of chef John Horne
Chef John Horne's French onion soup takes a minimum of 48 hours to make, with the onions slow-cooked for maximum flavour. Red wine, brandy, roasted chicken broth and a blend of Gruyère, Emmental and for a Canadian twist, cheese curds complete this indulgent classic.
1/2 lb butter
10 large onions, peeled, cored and thinly sliced with the grain
Salt and pepper to taste
1 tsp tomato paste
1 cup red wine
1 cup cognac or brandy
1 sachet or bundle of thyme, rosemary, black peppercorns and bay leaves
13 cups dark chicken stock
12-18 slices of baguette, toasted - enough to cover your bowl
Gruyère, Emmenthal and local cheese curds
In a large, heavy-bottomed pot, melt butter over medium heat. Add the onions, and stir and season generously with salt and pepper. Lower heat and continue cooking, stirring regularly until the onions completely caramelize. When the onions have caramelized, stir in the tomato paste and cook for at least 30 more minutes. Pour in the red wine and cognac or brandy and toss in the sachet. Reduce mixture to one third. Add the stock and allow to simmer for one hour. Remove from heat, allow to cool and chill overnight.
To serve, reheat the soup gently, add a splash of brandy, taste and adjust seasonings. Serve in oven-proof bowls. Top each serving with slices of toasted baguettes and cheese mixture. Place under broiler until cheese is melted and browned. Serve immediately.
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