Oliver & Bonacini Debuts La Plume at The Well

Cocktail and Food at La Plume

TORONTO — Oliver & Bonacini (O&B) announced the opening of La Plume, a neighbourhood brasserie serving southern French fare at The Well (453 Wellington St. W., Toronto). La Plume is O&B’s second addition to The Well’s roster of culinary destinations.

Inspired by his time spent cooking in the south of France, La Plume’s seasonal menu was dreamed up by O&B executive chef John Horne (Auberge du Pommier, Maison Selby, Biff’s Bistro), with support from newly appointed chef de cuisine Navinder Saini (Parcheggio). The menu stands out for its unique tartare bar, several variations of steak frites, as well as plenty of dishes punctuated by fresh coastal flavours. The pièce de résistance is La Plume’s whole-bird rotisserie program, featuring eight-hour-brined organic Giannone chickens seasoned with a signature spice blend. Two days of dry aging ensures a crispy skin before birds are roasted on an in-house rotisserie spit.

“La Plume is our love letter to southern France,” says Horne. “Marrying the cozy romance of a classic French bistro with the unruffled flair of a laid-back brasserie, La Plume celebrates l’art de vivre from day to night.”

Stars of the menu include Mushroom Tartare ($20) with braised portobello mushroom, cremini mushroom and truffle cream; Gnocchi Parisienne ($32) with asparagus, almonds, pistou and parmesan; and Curried Salt Spring Mussels ($39) with grilled baguette and frites. An irresistible steak frites program spotlights several premium cuts, served alongside green beans, herbs de Provence dusted frites, and a choice of Béarnaise or shallot jus. Dessert offers a taste of tradition and innovation with sweets like a stunning Paris-Brest for Two ($20) with praline cream, hazelnuts and salted caramel; and Rôtisserie Pineapple Clafoutis ($15) with coconut sorbet and rum-caramel sauce.

La Plume’s bar will play host to everything from spritzy brunches to daily happy hours and late-night tête-à-têtes. Offerings include plenty of refreshing spritzes, such as the Riviera Spritz ($17) with St-Germain, sparkling wine, soda water, lavender thyme syrup and lemon; along with modern classics like the Plume Negroni ($17) with Dillon’s Selby gin, Campari, Dolin sweet vermouth, Lillet Blanc, strawberry syrup and orange bitters. A concise and thoughtful wine list features Old and New World varietals to satisfy all palates. Running daily from 3 p.m. to 6 p.m., happy hour features 50 per cent off all beverages, while 9 p.m. marks the start of Après Après — a late-night menu of $12 feature cocktails available until close.

Brought to life by Solid Design Creative, La Plume’s design pays homage to elegant French architecture. The main floor features 14-foot-high ceilings adorned with stacked classic moulding, patterned tile floors, and three-tiered chandeliers draped with dusty rose fringe-wrapped lamps. The central bar lies in the heart of the restaurant, complete with a custom birdcage-inspired back bar and a bespoke mural. Upstairs, guests are greeted with Bordeaux checkerboard flooring, playful wallpaper, a large open kitchen, an airy private dining-room, and a greenery-filled terrace overlooking Wellington St. A visit to the correct washroom stall may have guests stumble upon a boudoir-inspired speakeasy dubbed Bonne Nuit.

La Plume will be open for lunch and dinner from Tuesday through Friday, as well as weekend brunch and dinner.

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