I was super excited about our dinner plans at Auberge du Pommier- I love French food and I’ve been reading a lot of Peter Mayle books recently. We had gone down the list of Top 10 restaurants on the Toronto Life list, having to jump down to the next one after a series of been-there/it’s-closed-now. We passed over at least five entries on the list before we got to Auberge du Pommier.
They had me at the wine list. One look and I was smitten. The only trouble was: I can only drink so much wine! Brent’s first choice, the only beer on the list from France, was all sold out. Thankfully I had a shortlist of wines to try. To start, I had a glass of Syrrah and Brent had a Bordeaux. Both were lovely wines.
The amuse bouche really helped set the scene: we were in for a great dinner (as if that wasn’t already evinced by the great wines). We split the boar pastrami appetizer. I did not know that eggs could possibly taste so good, but the onsen egg under all the pastrami and mushrooms was otherworldly. It melted in your mouth and paired perfectly with everything.
When the artfully plated mains arrived I was a bit skeptical: it looked like stereotypical French fancy cuisine: sparse. It must have just been giant plates because I was pretty full after. Brent had the coq au vin which was incredible (even if the accouterments were less than, who wants to eat chicken fat??). The sturgeon was so delicious and amazingly meaty. I especially liked the bites with roe. The accouterments were better, a Hollandaise croquette? Yes please!
Brent had scoped out the cheese selection beforehand and noticed that some of the cheeses on offer were from the 1001 Foods book. I was all for it so long as it was cows milk. In order of best to worst we had: laguiole, brie de meaux and fourme d’ambert. By worst I mean: the best blue cheese I’ve ever had, I’m just not really a fan. It was much improved with a dollop of honey or yuzu marmalade.
As if that wasn’t enough food, we also split a peach souffle with Earl Grey creme anglais. It was fine, again, I am just not a fan of souffle. I did like the subtle peach flavour. And you know ti was made right because of the long wait.
*an old post I forgot in my Drafts folder, incredibly this is from the end of February 2020, a month ago and before everything went off the rails