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 kitchens and championed such endangered classics as crêpes Suzette and crottin de chavignol chaud, and bears the title Chevalier de l’Ordre du Mérite Agricole. His oeufs en cocotte 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, 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 one evening to get a drink? The few frustrations aside, it is a beautiful space. A series of small alcoves off the dining room are lined with chocolate-brown curtains and red oak walls that look regal with age. The lemon soufflé is one of the city’s happiest endings: prodigiously tall, hauntingly flavoured and creamy inside from perfect cooking. Mains $18–$28.
Description
Category Features
Bring your own bottle: Yes
Price Range: Dinner for $60 - $90
Editor's Star Rating: 2.5
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Bar and Pub, Caribbean, American, Uruguayan, Other Latin,