TORONTO — Chef Marc St. Jacques, and his brigade at Oliver and Bonacini‘s Auberge du Pommier restaurant, took home gold in the Toronto round of Gold Medal Plates (GMP).
According the GMP website, St. Jacques’ winning creation of foie gras (pictured) was stunningly presented, with “all elements cleanly posed — the colour palette white, beige and pale gold with a dramatic sprinkling of green nori dust.”The silver medal was awarded to chef Lorenzo Loseto of George restaurant for his black cod encased in a crushed cashew-bark, glued together with beet tapenade and placed on fine slivers of shaved radish. Chef Martin Kouprie of Pangaea Restaurant earned bronze for his venison striploin, adorned with venison liver, sweet potato and coriander crumble. It was garnished with blue potato cooked in beurre noisette and crowned with a spiced marshmallow.
Gold Medal Plates has generated more than $6 million for Canada’s Olympic and Paralympic athletes. It’s championed by corporate partners and individuals from across Canada committed to excellence and supporting Canadian athletes.