Didier
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416-925-8588
w: http://www.restaurantdidier.com/site/home.php
Chef Didier Leroy is one of the most traditional French chefs in Toronto. He has trained in Michelin-starred kitchens, champions such endangered classics as crêpe Suzette, and bears the title Chevalier de l’Ordre du Mérite Agricole. His oeufs en cocotte special is ravishing: two steam-poached eggs in tiny ramekins, topped with mildly brackish caviar that pops with every bite. His steak frites, the simplest thing on the menu, is superlative: big-flavoured, tender and nicely rested, with excellent mayo-sided fries. The ratatouille is a plateful of fresh, superbly integrated flavours. Why, then, do the escargots come laden with molar-grinding sand? And why does it take 25 minutes to get a drink one evening? That said, the Valrhona chocolate soufflé is one of the city’s happiest endings: prodigiously tall, hauntingly flavoured and creamy inside from perfect cooking. Mains $22–$36.
Profile by Client (Description)
Category Features
Vegetarian: Yes
Bring your own bottle: Yes
Price Range: Dinner for $60 - $90
Editor's Star Rating: 2.5
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