Gihen Zitouni

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Recipe: goat cheese panna cotta from Toca chef Gihen Zitouni

Toronto Life Cookbook 2013: Panna Cotta
Toronto Life Recipes | Appetizers
PANNA COTTA
By Gihen Zitouni
Toca
PANNA COTTA
By Gihen Zitouni
Toca

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Restaurants

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Chef’s Choice: Gihen Zitouni of TOCA picks her favourite restaurants

Chef's Choice: Gihen Zitouni of TOCA picks her favourite restaurants

Who better to guide a fantasy food tour than a chef? We asked some of the city’s top culinary talents to walk us through their ideal day in Toronto restaurant meals.

Gihen Zitouni
Toca

BREAKFAST
“I’m amazed by the daily menu from Morning Glory in Corktown. I usually go for the zucchini and cheddar omelette with multi-grain bread.” 457 King St. E., 416-703-4728.

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Prep School: Toca chef Gihen Zitouni’s savoury ways with saturn peaches

Toca chef Gihen Zitouni dishes up three savoury takes on her favourite late-summer fruit: the spectacularly sweet, pug-nosed saturn peach

Prep School: Gihen Zitouni

(Image: Michael Graydon)

“I first tried a saturn peach as a kid when my mom took me on vacation to Tunisia, where my family’s originally from. It was like nothing I’d ever tasted: the white flesh is sweeter than regular peaches. In Ontario, the season only lasts from July to September, and I take full advantage.”

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Restaurants

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Toca relaunches with a new head chef and a new menu (and without Tom Brodi) 

The Ritz-Carlton Toronto announced yesterday that Montreal-born and European-trained Gihen Zitouni is the new chef de cuisine at Toca, replacing Tom Brodi, who left at the end of May. Zitouni has been in the Ritz-Carlton family for years, working as a cook at hotel restaurants in Florida, Barcelona and the Caribbean. In her most recent stint she was head chef of the Ritz-owned Arola Restaurant in Portugal. With Zitouni’s arrival, Toca is changing its menu from Brodi’s focus on classic Canadiana, to a Mediterranean-Canadian concept built around small plates designed for sharing. At a preview dinner on Wednesday evening, she presented an array of dishes, including B.C. octopus salad, smoked Nova Scotia trout and Tunisian sandwiches with tuna and harissa mayo. The new menu officially launches on Oct. 29.

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