France is home to the concept of terroir - the taste of a specific place - the combination of geography and season, history and culture, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to […]
The term Mediterranean derives from the Latin word mediterraneus, meaning "amid the earth" or "between land". Pulling from this ancient wellspring of culture, Michael Dal Maso, a 10+ year veteran of some of Toronto's best fine-dining kitchens, returns to The Depanneur with an elegant tasting menu inspired by the flavours of the Mediterranean and Middle […]
Eastern European and Russian food is still relatively rare in Toronto, at least south of Steeles. Roman Kliotzkin is excited to return to the Depanneur with another contemporary and elegant Russian-inspired dinner. A lighter, early summer menu where fish, potatoes, and seasonal vegetables will be featured, along with modern versions of traditional Russian pastries. #pescatarian ----- […]
Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking, using fresh, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. This elegant menu showcases the first hints of spring produce, combining Japanese influences and Canadian ingredients with the skill and sophistication one would expect from […]
Summer means different things to different people, but the smoky aroma of the BBQ combined with the rainbow of fresh fruits and vegetables makes it a delightful time of year for eating. Chef, baker and pierogi-wizard Meganne Boucher returns to the Dep with a culinary celebration of early summer, combining local produce with Italian influences […]
Canada 150 seems like a somewhat short-sighted view of the place where we live, and narrow way to celebrate Canada Day. To look beyond this horizon and delve into a truly Canadian concept of terroir - the flavour of a place - we need to embrace and celebrate our indigenous culinary heritage. To this end, […]
Jamaica's national motto is “Out of many one people”, and this is very much reflected in Jamaican cuisine — African, Asian and European influences can all be found in the diverse food of the island. Chef Winslow Taylor invites you on a lavish culinary voyage through many classics of Jamaican cuisine. Come explore the island's […]
Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence. Tagines, the flavourful stews that range from Morocco to Egypt, get there name from the characteristic conical dishes of the same name that they are most often cooked […]
The Dep welcomes back Agata Siczek to celebrate everything she loves about summer cooking: "When I think of summer; I think of barbecue. Meat, veggies, grill marks, smoke, black burnt bits and all. However like most Toronto condo dwellers, I don’t have easy access to a BBQ. I have to improvise and make BBQ magic happen […]
France is home to the concept of terroir - the taste of a specific place - the combination of geography and season, history and culture, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to […]
