Held at Quatrefoil
Amuse Bouche
Minted pea soup, Berkshire country ham, truffled croutons
Perles du Val, Loire Valley, France
Organic Scottish Salmonpickled radish, cucumber & chili, soy caramel, lime crème fraiche
2009 Grüner Veltliner, “Kies,” Kurt Angerer, Wachau,
Austria Sea Scallop fennel choucroute, mustard seed beurre blanc
2009 Chardonnay “Echos,” Tawse, Niagara Peninsula,
Canada Duck Breastbeets, baby bok choy, plum, kohlrabi fondant, foie gras sauce
2009 Domaine de Fontavin, Côtes du Rhône, France
Dark Chocolate Cremeauxgraham cracker, meringue, chocolate sauce, burnt marshmallow ice
Quinta de Ventozelo Porto Reserva
For our June event the Oakville group decided to expand geographically and try Quatrefoil in Dundas. They were voted one of the top 10 new restaurants in Canada. We were not disappointed!! Although we had a low turnout of members, it was more than made up with 9 enthusiastic guests from the Dundas area. Georgina Mitropoulos and Fraser Macfarlane have introduced contemporary French cuisine in a sophisticated and intimate atmosphere. The couple met while working at Toronto’s Scaramouche. They then went to Europe and worked under some of the top Michelin chefs such as Marco Pierre White and Gordon Ramsay.
In the end we left very satisfied with an evening filled with great food, wine and camaraderie. We will definitely be returning.
French Summer menu
French Summer wines
