Toronto’s original neighbourhood French restaurant est. 1974. Our latest location reminds guests of a Montreal bistro. The food is authentic French-Canadian accented with French classics. There is much attention to detail in the service and the atmosphere is elegant but laid-back. Step into the restaurant by visiting us on Facebook.
HOURS OF OPERATION
LUNCH WED – FRI
12PM – 3PM
BRUNCH SAT & SUN
11AM – 5PM
DINNER WED – SUN
5PM – CLOSE
CLOSED MON & TUE
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NOMINATED For BEST FRENCH RESTAURANT by NOW Magazine. Voting is now closed. Thanks so much for getting us there! Winner announced in November.
> PRIX FIXE + BYOW
Also now available on Wed, Thu and Sun is our new three-course, $29,95 prix fixe menu. Also, enjoy our new BYOW on the same days, $15 corkage fee.
We’ve built a quick and light menu for lunches this summer. But y’a pas de quoi, enjoy a leisurely lunch if you’re not heading back to the office.
TARTARE DE BOEUF
beef tartar accompanied by accoutrements & bread 14
seasonal raw vegetables, ancient grains (quinoa, millet) and organic feature greens tossed in a honey-lemon dressing 13 / 6,5
feature fresh market fish or seafood cured in citrus juices with fruit, herbs or vegetables, served with baguette crostinis MP (gluten-free)
CASHEW LAMB BURGER 8oz
with basil on sesame bun with house-made green tomato ketchup 14 +sides
We’ve been known for our brunches for over two decades. It’s like having brunch in Montreal. Yes, we have something healthy and delicious for you as well!
ASSIETTE DU BUCHERON
3 scrambled eggs, fruit, cretons, ham, bacon, sausage, toasted croissant, smoked paprika home fries, maple syrup 20
rosewater french toast-style croissant topped with strawberry and grilled peaches, served with whipped cream 13
BÉNÉDICTE AU SAUMON
2 poached eggs, smoked salmon, potato rosti, baby spinach, hollandaise 18
sauteed chicken livers, shallots, arugula and bacon on grilled sourdough bread topped with a fried egg 14
La pièce de résistance. Our dinner menu introduces new items that are fresh, light and full of flavour for the summer. But of course, all the important classics remain.
TARTARE DE SAUMON
hand-minced atlantic salmon tartar with black sesame, radish and watercress salad, wasabi aioli 14
watermelon, arugula, pickled red onions and goat feta cheese drizzled with an aged balsamic crema 12 (gluten-free)
three herb marinated lamb chops, salsa verde, mint and spring onion couscous, cherry tomato marmalade 30 +additional chops 6/ea
roasted eggplant on a red pepper coulis stuffed with mixed ancient grains, granny smith apple and chèvre, topped with watercress and a balsamic crema 20