Mediterranean Baked Eggs
Chef Andre Desautel Promenade Café & Wine A creamy, harmonious blend of salty, sweet.. and comfort. Ingredients Tomato Sauce 2 cups canned plum tomatoes 2 1/4 cups water 1 tsp…
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SOUS SOL
Hidden in a basement space at Confusion Corner, this speakeasy-inspired eatery is worth the hunt. The eclectic dining room is stuffed with antiques, dripping wax candles, and quirky touches--try to…
RESTO GARE & TRAIN BAR
A 100-year-old historic rail station and vintage train car have been converted into one of the city’s best spots for classic French bistro fare. The industrial chic setting includes a…
PROMENADE BRASSERIE
Just over the Esplanade Riel from The Forks, this neighbourhood bistro has one of the best views of the city. Focus on Manitoba's Indigenous foods favoured by French Metis cooks. …
PEASANT COOKERY
An old-world atmosphere within a charming heritage building space, Peasant Cookery offers updated French classics and innovative dishes, like tourtiere and tender Berkshire pork. Operating with a made-from-scratch philosophy, everything…
INFERNO’S BISTRO
Chef/owner Fern Kirouac’s French-Canadian-meets-Mediterranean fare is a hit. Moules et frites, and artistic salads are featured, but it’s the extensive list of daily specials that really lets the kitchen spread…
Grapefruit Mousse Cake
Chef/Owner Cam Tran Café Ce Soir This elaborate multi-layer cake was specially created with an in-season citrus flavour profile to celebrate Ciao!’s 20th Anniversary. Ingredients Italian Meringue Cones 1…
Escargots
Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed into the procurement of whelks (large snails) in the shell to create this pretty presentation. This recipe uses Café ce Soir’s…
Salad Niçoise
Chef/Owner Cam Tran Café Ce Soir Fresh ahi tuna, the addition of soya beans, and a zingy Caesar-inspired dressing packed with anchovies update this traditional salad. INGREDIENTS Dressing 1 cup…
Salmon Quenelles
Chef/Owner Cam Tran Café Ce Soir Fluffy salmon mousse pairs with a rich cream sauce spiked with the heady flavour of saffron. INGREDIENTS Salmon Mousse 300 g salmon fillet…
Foie Gras Pâté
Chef Fern Kirouac, In Ferno's Bistro Ingredients 1 small onion, diced 3 bay leaves 1 lobe foie gras 1 oz whipping cream 2 oz brandy ½ lb butter, cut into…