TORONTO — Toronto’s Auberge du Pommier restaurant is celebrating its 30th anniversary with a multi-course collaboration between chefs Jason Bangerter and John Horne.
On April 8, Bangerter, executive chef at Langdon Hall Hotel, and Auberge du Pommier executive chef Horne, will present a tasting menu featuring their interpretation of traditional French cuisine.
Dishes include Foie de Volaille with crispy skin and chickweed; chèvre with fennel, citrus, hazelnuts and fig jam; Poulet Fermier — Heritage hen, leg pressé, roasted bone velouté and thyme jus; and Coquilles St. Jacques with sea scallop, caviar, Champagne and seaweed. Dessert choices include caramelized Langdon Hall honey with honey mousse and bee pollen and 40 per cent terroir au lait with barley, berry and rosemary.
Tickets are $120 per person, plus $60 for wine pairings.