Auberge du Pommier

This was my Christmas present to him, a Tasting Menu Dinner x2 with wine pairing at Auberge du Pommier. Surprise surprise, this is my first time there given that it's so popular and how much I love anything French. It's just that there's always some newer/smaller/more interesting restaurant that I wanted to try and it has always been push back (love small cozy restaurant that's popping up in Toronto where menu looks more interesting in comparison) =P

Mise En Bouche ~ Charcuterie with wild flavours

pair w/ Cava, a sparkling wine from Spain

I love the display, it's much more artistic looking than your normal Charcuterie platers (like from here).

Too bad it looked much better than it actually taste, but the sauces and the pickled mushroom was very very good. I was also surprise at how well the sparkling wine go with the meat.

(Oh, I have to say it once again, my fave Charcuterie is still Black Hoof's)

 

Saumon Sockeye ~ cured Pacific sockeye on tiny on tiny vegetables with fragrant herb consomme, steelhead roe and grated citrus; paired w/ 2007 Alargo, Spain
The broth was pour at the table from a french press, it was very light refreshing but very flavorful at the same time. But it keep reminding us of Pho (Vietnamese noodle) soup =P

Foie de Canard Poêlé ~ seared duck liver on warm lentilles du Puy with Poached egg, fried brioche, roquette leaves and Vinaigre de Jerez; paired w/ Meiomi, Pinot Noir, California, Canada.

Yummm, every part of this dish just goes well together.

Amuse Bouche - Sorbet Maison, Lemon & Mint

Rôti d'Agneau ~ slow roasted sirloin of lamb and gigot braise on parsnip puree with honey glazed turnip, rosemary Yukon dumpling and jus de cuisson; paired w/ Cuvee Pierre Le Grand, Cahors, France.

So good, cook just perfectly and even the potato dumpling that looks so plain was pack full of taste.

Fromage Calvados du Matin ~ Fifth's town's Calvados made exclusively for Auberge du Pommier; washed morning milk cheese with grape pickle and moût de raisin bâtard with Walnut;

So surprise our cheese course was paired with beer but surprisingly match.

Bombe Framboise ~ raspberry bombe with white chocolate mousse, rosted rhubarb and maple sugar sable

paired w/ Henry of Pelham 'Cuveé Catharine' Rosé Brut, Niagara, Canada.

I normally do not like White Chocolate since I find it overly sweet but this was super light and really refreshing to end the meal.

Mignardises

It's time like these that I wish I have a more professional camera =(

Verdict: 

Was really good, every dish was so good and pair perfectly.

I would definitely go back for their regular menu which was not as expansive as I would have thought w/ great service and atmosphere.