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😍 5/5 - I celebrated a special event recently and was really glad
By 👻 @Yu X., 05/23/2022 3:00 am
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I celebrated a special event recently and was really glad that I chose this place. The full experience was wonderful, with the food and scenery both reminded me of refreshing smell and taste of farm. The service had great attention to detail. They were being very serious to fight for the Michelin star and I think they do deserve a star. The restaurant offered a 9-course tasting menu at $147 per person, with another $95 for wine pairing. They claimed tips were optional because of the high base salary of the employees. Most of the dishes were wowing me with the strong focus on sauces as a French cuisine. The scenery of the farm also made me feel really relaxed (we got a window seat with best view). They used varieities of sweet grass to add fragrance to most of the dishes. It reminded people the taste of grass. Although not being a big fan of parsley's taste, it still didn't affect me enjoy the dishes at all given how small amount they used. My favourite dishes include:- Grilled lobster with cherry blossoms and lobster roe: It was cooked perfectly, light flavouring. The creamy sauce had a strong seafood taste and we didn't want to waste any of it.- Halibut with potato, lovage and apple: Again, the chef was very good at the fire control. The flavour was a bit heavier than other dishes. This dish had a srtong taste of sweet grass.- Grilled asparagus: I would never expect a veggie dish to amaze me before I had my first bite. Despite the slightly undercooked asparagus, the sauce was way too good. - Smoked lamb: They used poachwood to smoke the lamb. It had a strong smokey taste with the nice scent brought by the poachwood. This reminded me of childhood memory of Beijing roast duck from traditional Chinese restaurants. These days only a couple of roast duck restaurants with long history in China are allowed to use wood from fruit tree to roast the duck. It was truly one key to success of the dish though. They were not using a very soft part of the sheep, but it turned out to be so tender and melted in mouth immediately. - Caramel ice-cream with black currant wood: The combination of the flavour from each part just matched so perfectly. I liked that it was not as sweet as most of the Caramel dishes. - Rose mondarda mousse: This was an extra dessert for our special occasion. It was quite sour and refreshing. I found that they really liked to use grass and flowers throughout the courses.The chef was very creative in many dishes. Most of them was a success. Of course, there were misses too. My least favourite dish was the grilled mussels with sourdough miso pancakes. The flavour of each part of this dish didn't get along, and it was quite overwhelming. The last dessert, Meringue, Angelica and fig leaf tasted too sweet and it was a bit weird to add grass to this dish too.The sourdough and butter, the trout with watermelon dishes were okay but missing the wowing factor.Overall, the food was amazing here which can remind me of many good memories and imagination. Atmosphere was quite relaxing. Service was great with people collecting bread crumbs all the time.I think they are definitely up to Michelan star standard, surpassing a lot of fine dining restaurants in Toronto. It's so worth the trip here and I'll definitely revisit for special occasion.
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