<![CDATA[Chantal Vechambre - News]]>Mon, 18 May 2026 07:18:06 -0400Weebly<![CDATA[TALK... TAKE YOUR SEAT!]]>Wed, 25 May 2022 04:00:00 GMThttps://www.chantalvechambre.com/news/may-25th-2022
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Manger à Louisbourg
4 juin 2022
CONFÉRENCE en ligne (in French)
Par sa situation géographique stratégique, la Forteresse de Louisbourg a vécu une histoire courte mais fascinante. Construite par les Français à la pointe nord de l'ile Royale (aujourd'hui Ile du Cap Breton en Nouvelle Ecosse), après la perte de l'Acadie et de Terre-Neuve, cédés aux Anglais en 1713, elle conservera aux côtés de la place forte de Québec, une présence militaire, politique et économique en Nouvelle-France. Près de 4000 personnes y ont vécu : peuple, aristocratie, représentants du roi, soldats et leurs visiteurs : marins, corsaires et pourvoyeurs. Et bien sûr les Acadiens chassés précédemment de leurs terres. Tout cela sur la terre des Mi'kmaq qui étaient fortement associés à la vie de la Forteresse. Détruite puis reconstruite in situ à l'identique (mais sur une partie de sa surface seulement), elle est classée Lieu Historique National du Canada, il s'agit la plus grande reconstruction historique de toute l'Amérique du Nord. Mais y mangeait-on comme à Québec, comme en France, comme en Acadie ?? Chantal Véchambre, totalement séduite par le lieu et son histoire, vous contera les aventures variées de la nourriture à Louisbourg, de 1720 à 1748.
Chantal Véchambre exerce dans le domaine de la cuisine et de la pâtisserie depuis son arrivée au Canada en 2005. D'abord à Moncton au Nouveau-Brunswick, puis à Toronto. En plus d'avoir créé son entreprise de chef traiteur, elle est chercheuse indépendante en histoire de la cuisine, s'intéressant particulièrement à la cuisine de la Nouvelle France des 17 et 18e siècles. Elle a été chargée par Parcs Canada de réviser plusieurs des plats offerts dans les restaurants de la Forteresse de Louisbourg, puis y a animé des ateliers de cuisine historique et finalement co-écrit (avec Anne Marie Lane Jonah) le livre Le Goût français au Canada Atlantique 1604-1758, Une histoire gastronomique, qui a été primé aux Atlantic Book Awards.
Cette conférence sera diffusée sur la plateforme Webex de la Bibliothèque publique de Toronto le samedi 4 juin à 12h. Pour participer, il faut s'inscrire sur Eventbrite pour recevoir le lien vers la session Webex qui sera partagé un jour avant. L'inscription est limitée, veuillez donc vous inscrire à l'avance pour réserver votre place.
Crédit photo : Chantal Vechambre
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Si vous avez des questions, veuillez nous envoyer un courriel à programmesenfrancais@tpl.ca
La Bibliothèque publique de Toronto s'engage à l'accessibilité. Veuillez nous appeler ou nous envoyer un courriel si vous êtes malentendant(e) ou avez un handicap quelconque et souhaitez demander des mesures d'adaptation pour participer à ce programme, veuillez-nous en informer le plus tôt possible et nous ferons de notre mieux pour répondre à votre demande. Un préavis d'au moins trois semaines est préférable. Composez 416-393-7099 ou contactez-nous par courriel accessibleservices@tpl.ca
INSCRIPTION obligatoire
https://www.eventbrite.ca/.../billets-manger-a-louisbourg... 
]]><![CDATA[TALK... TAKE YOUR SEAT!]]>Wed, 18 May 2022 04:00:00 GMThttps://www.chantalvechambre.com/news/talk-take-your-seat
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A la table des premiers Acadiens
Conférence en ligne (in French)
28 mai 2022
Nous connaissons les débuts de l'Acadie sur l'Ile Ste Croix en 1604, avec Dugua de Mons, Champlain et quelques hommes. Mais qu'en est-il des gens du peuple, de ces premières familles françaises qui sont arrivées par la suite, à partir de 1632, quittant le Poitou et d'autres provinces de France, cherchant une vie meilleure en Amérique du Nord, dans cette belle Arcadia dépeinte par les premiers navigateurs aventuriers Européens du 16e siècle. Les Acadiens forment depuis un peuple d'épopées et une société déjà bien distincte des autres immigrants Français ailleurs en Nouvelle France.
Comment se sont-ils accommodés de cette nouvelle terre ? Qu'ont-ils amené de leurs traditions, de leurs savoir-faire, de leur nourriture ? Comment ont-ils vécu et survécu, que mangeaient-ils ? Qu'ont-ils trouvé sur place ? Du gros temps froid certainement, du gibier, la fameuse morue, des terres riches. Mais aussi les Mi'kmaq et les Malécites, dans la place depuis très longtemps.
Chantal Véchambre nous emmène au Canada Atlantique, de la Nouvelle Ecosse au Nouveau Brunswick de maintenant en passant par l'Ile du Prince Edward et vous partage cette histoire de gens vaillants et libres, allègrement teintée de gourmandise et de fructueuses rencontres avec les peuples autochtones.
Chantal Véchambre exerce dans le domaine de la cuisine et de la pâtisserie depuis son arrivée au Canada en 2005. D'abord à Moncton au Nouveau-Brunswick, puis à Toronto. En plus d'avoir créé son entreprise de chef traiteur, elle est chercheuse indépendante en histoire de la cuisine, s'intéressant particulièrement à la cuisine de la Nouvelle France des 17 et 18e siècles. Elle a été chargée par Parcs Canada de réviser plusieurs des plats offerts dans les restaurants de la Forteresse de Louisbourg, puis y a animé des ateliers de cuisine historique et finalement co-écrit (avec Anne Marie Lane Jonah) le livre Le Goût français au Canada Atlantique 1604-1758, Une histoire gastronomique, qui a été primé aux Atlantic Book Awards.
Crédit photo : Chantal Véchambre
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Cette conférence sera diffusée sur la plateforme Webex de la Bibliothèque publique de Toronto le samedi 28 mai à 12h. Pour participer, il faut s'inscrire sur Eventbrite pour recevoir le lien vers la session Webex qui sera partagé un jour avant. L'inscription est limitée, veuillez donc vous inscrire à l'avance pour réserver votre place.
Si vous avez des questions, veuillez nous envoyer un courriel à programmesenfrancais@tpl.ca
La Bibliothèque publique de Toronto s'engage à l'accessibilité. Veuillez nous appeler ou nous envoyer un courriel si vous êtes malentendant(e) ou avez un handicap quelconque et souhaitez demander des mesures d'adaptation pour participer à ce programme, veuillez-nous en informer le plus tôt possible et nous ferons de notre mieux pour répondre à votre demande. Un préavis d'au moins trois semaines est préférable. Composez 416-393-7099 ou contactez-nous par courriel accessibleservices@tpl.ca
]]><![CDATA[PICK-UP DINNER...]]>Wed, 10 Feb 2021 05:00:00 GMThttps://www.chantalvechambre.com/news/pick-up-dinnerSouvenirs of France by Chantal Vechambre
19 fev 2021
Pre-order online until THU Feb 18, 10pm
Pick up on FRI Feb 19, 6-7:30pm
Chef Chantal Vechambre, The Dep’s beloved purveyor of all things delicious and French, comes to the deep-winter rescue with this lovely menu of family favourite recipes from her years growing up in France.
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Boursin Crêpes
In France February 2 is Chandeleur, a holiday with ancient pre-Christian pagan roots which eventually merged with Catholicism. It is celebrated with candle-lit processions and savoury crêpes. Here they’re rolled around a “Boursin”-style cream cheese flavoured with herbs and garlic for a little amuse bouche.
Creamy Semolina and Winter Vegetable Soup
A very simple but tasty soup, a favourite of Chantal’s grandmother Madeleine. Winter vegetables like carrots, potatoes, onions and kale, sautéed in a bit of olive oil, combined with broth, thickened with semolina and cream, and puréed into a smooth potage. A perfect comfort for cold days, and a warm reminiscence of childhood.
Poulet Basquaise
Chantal spent many years as a pre-teen in Basque Country, a beautiful area of France nestled between the Atlantic ocean and the Pyrénées mountains, close enough to Spain to taste the influence in the local dishes. This is an iconic Basque dish; chicken thighs slowly cooked in white wine, broth, and a mix of colourful peppers, onions and tomato, studded with small pieces of dried smoked ham and the added pique of dried Espelette pepper; served with white rice.
–or–
Gratin Dauphinois (#vegetarian)
A French classic and perfect example of simple ingredients transformed into a sublime result. This traditional gratin features very thin slices of potatoes placed in a heavily buttered baking dish that has been rubbed with garlic. They’re then covered in a rich, well-peppered mixture of egg and cream, and cooked slowly until everything melts together. Chantal likes to top hers with grated cheese for a tasty golden touch, but not everyone in France agrees on this detail! Served with sautéed peppers.
Salade Verte
Simple salad of green leaves with a Dijon mustard dressing
Pavlova aux Marrons et Chocolat Blanc
An elegant little dessert that nods to Chantal’s training as a pâtissier. Light crunchy meringue nests topped with a chestnut and white chocolate Chantilly ganache.
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Chicken, Vegetarian, or 1/2+1/2
Souvenirs of France Dinner — $48 for 2 • $90 for 4
 ORDER HERE 
https://thedepanneur.ca/.../pick-up-dinner-souvenirs-of.../
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NEW!  Drinks!  
Thanks to an exciting new partnership with our favourite local, The Emmet Ray, we are able to offer a selection of wines and a signature cocktail to compliment your dinner!
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Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes, culminating in an award-winning book: French Taste in Atlantic Canada, 1604-1758. Now established in Toronto, Chantal pursues food writing and culinary adventures, and professional catering through her company My Creme Caramel.]]><![CDATA[PICK-UP DINNER]]>Fri, 30 Oct 2020 04:00:00 GMThttps://www.chantalvechambre.com/news/pick-up-dinner8758418Quel Bordelaise by Chantal Vechambre
13 nov 2021
Pre-order online until THU Nov 12, 10pm
Pick up on FRI Nov 13, 6-7:30pm
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Bordelaise refers to the sauces and flavours of the Bordeaux region of France, which is justly famous for its wine. (The phrase quel bordel, which translates to, more politely, “what a mess”, is unrelated, and shares its roots with bordello.) Fricasée is a bit more uncertain: it is a French word, but the exact etymology is unknown; some people suggest it is a mash-up of frire (to fry) and casser (to break in pieces).
In any case, chicken fricassée, a rustic braise of chicken pieces in a wine-infused sauce — “halfway between a sauté and a stew” according to Julia Child — is so tasty that it has found a foothold anywhere French culture has touched down, from Louisiana to the Caribbean. Chef Chantal Vechambre brings you a little taste of France with this selection of classic French bistro fare. Bon appétit!
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Amuse bouche
Savoury mini muffins with goat cheese, caramelized onions and sundried tomato.
Crème Vichyssoise
One of the most famous French soups, named after the town of Vichy. Leeks, potatoes, onions, broth, and cream, it is served hot in the cool months, or chilled in the summer.
Fricassée Bordelaise
Boneless chicken in a Bordelaise style ragoût with red wine, lardons, shallots, carrots, mushrooms & pearl onions. Served with buttered egg noodles, and a crunchy red cabbage salad. Also available #vegetarian with white wine, white beans, and mixed vegetables.
Truffe au Chocolat
Luscious, extra dark (64%) chocolate truffles rolled in a soft 100% cacao powder in a decorative little MyCremeCaramel ballotin.
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Chicken, Vegetarian or 1/2+1/2
Bordelaise Dinner — $48 for 2 • $90 for 4
 ORDER HERE 
https://thedepanneur.ca/.../pick-up-dinner-quel.../

]]><![CDATA[PICK-UP DINNER]]>Mon, 29 Jun 2020 04:00:00 GMThttps://www.chantalvechambre.com/news/pick-up-dinner1288358Pique-Nique Provençal by Chantal Véchambre
10 juillet 2020
Pre-order online until THU Jul 9, 10pm
Pick up on FRI Jul 10, 6-7:30pm
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A picnic is a near-universal delight; to enjoy an informal meal outdoors, with friends in a tranquil setting, is one of life's little treasures. Chef Chantal Véchambre has put together a selection of specialities of Provençe, the warm, sunny region of the South of France, that will make for a lovely meal whether at your table on a blanket.
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Pissaladiere
French flatbread with caramelized onions and topped with black olive and a sliver of anchovy.
Palmiers Tapenade
Little pastry puffs rolled around a mix of Provençal olives & capers
Ratatouille
A classic Provençal dish of summer vegetables — peppers, eggplants and zucchini — lightly cooked together in a tomato sauce with olive oil and herbs.
Salade Verte
A generous fresh green salad with cucumber, peppers, green beans, sun dried tomatoes, and herbs in white wine vinegar & olive oil dressing, topped with skewers of chicken breast –or– hard boiled eggs
Homemade "Boursin"
A mix of fresh cream cheese & chevre with garlic and herbs.
Baguette
The iconic symbol of French cuisine, each dinner comes with a baguette to share.
Panna Cotta
A light mousse of soy and coconut milk, set with agar agar, topped with fresh strawberries and coconut flakes.
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Chicken, Vegetarian or 1/2+1/2
Pique-Nique Provençal by Chantal Véchambre
$48 for 2 • $90 for 4
 ORDER HERE 
https://thedepanneur.ca/.../pick-up-dinner-pique-nique.../
]]><![CDATA[NEW... PICK-UP DINNER]]>Tue, 10 Mar 2020 04:00:00 GMThttps://www.chantalvechambre.com/news/new-pick-up-dinnerChicken & Broccoli Quiche by Chantal Vechambre
20 mars 2020

NEW! PICK UP DINNERS
You can order online up to 5pm, pickup starts at 6pm
— or —
Come by between 6-8pm to order/pickup, but some items might be sold out.
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There’s a reason why people love French food!
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Cream of Vegetable Soup $6
Carrots, parsnips, potatoes & a dash of Espelette pepper
Chicken, Broccoli & Caramelized Onion Quiche $14
Chicken breast with broccoli florets & caramelized onions in a rich egg & cream custard, nestled in a buttery pastry crust; served with kale salad with cranberries & feta cheese, French balsamic dressing
Whole Quiche (5-6 portions) $28
Ratatouille w/ Roasted Tofu & Quinoa Bowl $14 (#vegan)
Zucchini, eggplant, peppers & tomatoes stewed with herbes de Provence, topped with roasted tofu & on a bed of quinoa; served with kale salad with cranberries & feta cheese*(optional), French balsamic dressing
Creme Caramel $5
Chantal’s speciality; silky egg custard with a luscious caramel sauce.
Prix Fixe Menu $23
Soup + Quiche -or- Ratatouille Bowl + Kale Salad + Creme Caramel
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PRE-ORDER HERE:
https://thedepanneur.ca/.../pick-up-dinner-chicken.../
Online Orders will be accepted until 5pm Fri
You can also order in person when you arrive; orders are for pick up/take out only.
Please indicate your estimated pick up time in the order notes at checkout. ]]><![CDATA[SUPPER CLUB.... TAKE YOUR SEAT!]]>Wed, 05 Feb 2020 05:00:00 GMThttps://www.chantalvechambre.com/news/supper-club-take-your-seatLa Saint-Valentin by Chantal Véchambre
15 fev 2020
** With Live Music by The Sonny Balcones **

France has long been associated with love and romance, and its food, music and joie de vivre are all part of the celebration of La Saint-Valentin. Chef Chantal Véchambre has put together a selection of classic (and not so classic) dishes inspired by this romantic notion for a fun and elegant dinner for lovers, set to a intimate acoustic soundtrack of live jazz and French love songs performed by The Sonny Balcones.
By way of a little background, the story of St. Valentine goes back to the 3rd C. when Emperor Claude II attempted to forbid marriages so that more young men could be conscripted into the Roman army. A priest named Valentine defied the law by secretly performing weddings; he was eventually caught, jailed and sentenced to death. According to legend, he befriended the blind daughter of his prison guard, and corresponded with her via a heart-shaped letters signed “From your Valentine”. Right before his execution on February, 14th 270, he performed the miracle of restoring sight back to the blind girl. In the 5th C. Valentine was declared a saint by Pope Gelase I for his sacrifice in the defense of love.
It was not until the Middle Ages that Valentine’s Day became a day for the celebration of love. This was in part a political decision by the Church which wanted to address the growing popularity of Lupercalia, a former Greek and Roman fertility celebration honouring Roman deities Luperculus (God of herds and shepherds) and Juno (Goddess of marriage). Lupercalia, along with other older pagan festivals, had became fashionable again after the collapse of the Roman Empire at the end of the 5th C., so the Pope decided to turn it into an official Christian celebration on February 14th in honour of the saint who sacrificed his life to provide the sacrament of marriage to young couples.
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Brochettes de Poulet Sauce Chocolat
Chicken skewers with a French take on mole sauce; the famous chocolate sauce from Mexico that incorporates many exotic spices including cloves, chili, cinnamon, chocolate, cumin seeds, allspice and Espelette pepper. The extreme rarity and high cost of these warming spices contributed to their aphrodisiac reputation.
Velouté de Céleri
Perhaps unexpectedly, celery was long considered an aphrodisiac by the Greeks & Romans, a fact that Madame de Maintenon would have been aware of when she choose to popularize this creamy celery soup at private royal dinners with the Sun King in Court of Versailles.
Sole en Papillote
A French classic, filet of sole delicately cooked in en Papillote (“enveloped in paper”), individually wrapped in a small parcels of parchment which locks in the delicate flavours of honey, saffron and fresh ginger. Served with rice, roasted red bell peppers, and meli melo (a fanciful French name for mesclun, a mix of assorted small young salad greens that originated in Provençe) with a balsamic French dressing.
Puits d’Amour
This French pastry was created by royal chef Vincent de la Chapelle, then elaborated on by Storher, a famous pâtissier who founded the oldest patisserie in Paris in 1730. This cake can still be found at the Parisian boutique of the same name; a delicate puff pastry vol au vent, filled with pastry cream and topped by a thin caramel glaze. In the 18th C., puits d'amour were something of a scandal because its name and presentation were considered to allude to female genitalia; nevertheless, or perhaps as a result, they were very popular at the intimate dinners of the court of Louis XV.
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$75 + HST
Book Now
https://thedepanneur.ca/.../supper-club-la-saint.../
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Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg, where she developed recipes and culinary workshops inspired by the site's 18th century recipes, culminating in an award-winning book: French Taste in Atlantic Canada, 1604-1758. Now established in Toronto, Chantal pursues food writing and culinary adventures, and professional catering through her company My Creme Caramel.
The Sonny Balcones are a Toronto-based jazz band that combine 30's and 40's swing with soft samba and sultry torch songs. You can find them at a number of jazz clubs and jazz events around town. For this special evening, The Sonny Balcones will be playing as a three piece with Tony Neale on guitar, Rachel Melas on bass and Corry Ouellette on vocals.
http://thesonnybalcones.com | IG @thesonnybalcones
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Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.
Learn more about Supper Clubs at The Depanneur
https://thedepanneur.ca/supper-club/ ]]><![CDATA[SUPPER CLUB CHRISTMAS.... TAKE YOUR SEAT...]]>Sun, 01 Dec 2019 05:00:00 GMThttps://www.chantalvechambre.com/news/supper-club-christmas-take-your-seatJoyeux Noël by Chantal Vechambre
14 dec 2019
 
Christmas has long been one of the central festivities in French culture, rich with culinary traditions. The Dep is delighted to welcome Chef Chantal Véchambre for a celebration of the Temps des Fêtes, with a selection of authentic French holiday dishes sure to put you in the festive spirit.
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Amuse Bouche
A creamy, savory panna cotta of sweet peas and candied beets; a splash of the iconic colours of the holiday season
Salade de Verdures au Foie Gras
Christmas salad of mixed greens and fennel, topped with a decadent foie gras mousse and gingerbread croutons
Roulade de Dinde Farcie
Turkey breast rolled around a filling of sweet chestnut and walnuts, decorated with peaches and candied cranberries; a sweet and savory take on a traditional Christmas poultry dish.
Gratin Dauphinois
A very traditional and esteemed French potato dish from the Dauphiné region in south-eastern France; very thinly sliced potatoes baked in cream with a hint of garlic and nutmeg.
Entremets
Pear sorbet with grappa
Bûche Noël
The most famous and traditional French Christmas dessert. the bûche (Yule Log) is made from delicate genoise sponge cake rolled around chestnut cream and decorated with rich chocolate icing to resemble a branch of a tree. A sweet tribute to the original “Yule Log” which would be burnt in the fireplace on Christmas Day — lit with the remains of the previous year’s log, which had been kept the whole year for good luck.
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$60 +HST
Book Now
https://thedepanneur.ca/.../supper-club-joyeux-noel-by.../
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Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
Learn more about Supper Clubs at The Depanneur
https://thedepanneur.ca/supper-club/ 
]]><![CDATA[SUPPER CLUB... TAKE YOUR SEAT!]]>Sun, 01 Sep 2019 23:30:00 GMThttps://www.chantalvechambre.com/news/september-01st-2019La Fin de l'Eté en Roussillon by Chantal Vechambre
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France is home to the concept of terroir – the taste of a specific place – the combination of geography and season, history and culture, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France.

The Roussillon is a part of the large Languedoc region in south of France, touching the Mediterranean Sea and bordering Spain. Roussillon shares much history with Catalonia, the unique and independent Spanish province, with common roots in the millennia of Greeks, Romans, Moors and others who have left their influence there. Their culinary tradition is indeed an ancient one, with one of the oldest European cookbook, the Book of Sent Sovi from 1324, being written here, a precious trove of medieval recipes.
The Roussillon was a longstanding Catalan kingdom centered in Perpignan until the Louis XIV annexed it in 1659, but the culture, language, culinary traditions and ingredients remained largely Catalan for centuries. Red bell peppers, tomatoes, olives, artichokes, chorizo, anchovies, cod, and garlic, are essential foundations of this colorful and flavorful cuisine.
Now part of the present-day département of Pyrénées-Orientales (Eastern Pyrenees), within the larger Languedoc-Roussillon region, it boasts a reputation for many classic white and red wines, as well as some more unique Vins Doux Naturels (VDN) like the famous Muscat de Rivesaltes
Bon profit! (*«Bon appetit » in Catalan)
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Selection of Tapas
Brochette Cantaloup
Melon, spiced with sesame and thyme
Tortilla
Classic Spanish omelet with potatoes, onions and chorizo
Croquetas
Delicate blend of Bechamel and chicken, rolled in bread crumbs and fried
Vol au Vent Catalane
Mini puff pastries filled with anchovies and tomatoes
Champignons Marinés
Mushrooms marinated in Muscat de Rivesaltes, with carrots julienne, artichokes, onions, and spiced with cumin
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Morue à la Catalane
From Portugal to Provence, through Spain and all Languedoc, cod is a staple in the South of Europe, each region adding their local ingredients, spices and vegetables. "A la Catalane" refers to cod roasted in a crust of flour, then simmered a rich sauce of tomatoes, red peppers, onion, garlic, thyme, bay leaves, black pepper and olive oil. Served with Camargue rice from the salt marshes of Southern France, and some toasted bread rubbed with garlic.
Creme Catalane
The most famous of Catalunya’s desserts is a cousin to French creme brûlée — one of Chef Chantal’s specialities — but typically cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard, and the crisp sugar crust is traditionally caramelized using a special small round hot iron made for this purpose.
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$60 +HST
Book Now
https://thedepanneur.ca/.../supper-club-la-fin-de-lete-a.../
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Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg, where she developed recipes and culinary workshops inspired by the site's 18th century recipes, culminating in an award-winning book: French Taste in Atlantic Canada, 1604-1758. Now established in Toronto, Chantal pursues food writing and culinary adventures, and professional catering through her company My Creme Caramel.
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Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.]]><![CDATA[SUPPER CLUB... TAKE YOUR SEAT!]]>Tue, 28 May 2019 04:00:00 GMThttps://www.chantalvechambre.com/news/supper-club-take-your-seat8068065Dîner à Bordeaux by Chantal Véchambre
8 juin 2019

France is home to the concept of terroir – the taste of a specific place – the combination of geography and season, history and culture, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France.
 
The city of Bordeaux, in the Gironde department in Southwestern France, is considered one of the country's most beautiful cities; it is on the UNESCO World Heritage List for its 18th century architecture. After Paris, Bordeaux has the highest number of preserved historical buildings of any city in France. Bordeaux is also famous for its eponymous wine, which has been produced in the region since the 8th century. Bordeaux remains a global force in the wine industry, and is home to Vinexpo, the world's largest wine fair. It will come as no surprise that a region so famous for its wines would have plenty of culinary treasures to complement them.
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Mushrooms Farçi
In Bordeaux cèpes are a popular foraged and cultivated mushroom, often stuffed with smoked ham, shallots, parsley and broiled. In Canada cèpes are exceedingly rare and expensive, but we have Portobello mushrooms that share a similar density and same earthy flavour.
Velouté de Moules
Being situated close to the ocean, and along the Garonne seaway, mussels are ubiquitous in the region. Here they are showcased in a delicate and unctuous creamy soup, seasoned with a julienne of carrots, leeks, fennel, all supported by garlic, onions and white wine.
Aiguillettes de Poulet avec Sauce Bordelaise
The term "Bordelais" may also refer to the city and its surrounding region, but is perhaps best know as one of the well known classic French sauces. You would be hard pressed to not find it on every restaurant menu within 50 miles of Bordeaux. The Bordelaise is classic, deep rich combination of French flavours: red wine, butter, marrow and herbs, tonight complementing delicate chicken aiguillettes (thin, tapered cuts of breast), along with small baby potatoes finish with Fleur de Sel, the hand-harvested artisanal salt of the French ocean coast.
White Lillet Granita
Lillet is a refreshing aperitif, a blend of white wine, bitter orange and spices, created near Bordeaux in the late 19th century that became especially popular in Europe’s Roaring Twenties after the First World War. It was introduced to America in the 50’s by various celebrities and aristocrats, where it remains a staple of a well-stocked bar. Tonight it is served as a frozen granita for a refreshing palate cleanser.
Macarons Saint Emilion
Here in North America, the Ursulines nuns are famous for founding the first school for girls in the 17th century. In France, a lot of specialty foods were created by religious orders. The Ursulines created the macarons of Saint Emilion in the 18th century. You can find others macarons in many regions in France, all slightly different, but those of Bordeaux, perhaps unsurprisingly, incorporate sweet wine.
Cannelés de Bordeaux
Another creation associated to the religious ladies of Annonciades, is this caramelized pastry that was a favorite of the local bourgeoisie of the 1930’s. The name concerns the "cannelures", the distinctive fluted column shape, whose origin is not very clear. You will find them today in all the best pastry shops of Bordeaux, still baked in traditional copper molds. A kind of pastry cream batter is baked until caramelized all around but still soft inside, and infused with a hint of rum, a souvenir of colonial trade with the West Indies.
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$60 +HST
Book Now
https://thedepanneur.ca/.../supper-club-en-bordeaux-by.../
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Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg, where she developed recipes and culinary workshops inspired by the site's 18th century recipes, culminating in an award-winning book: French Taste in Atlantic Canada, 1604-1758. Now established in Toronto, Chantal pursues food writing and culinary adventures, and professional catering through her company My Creme Caramel Catering.
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Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
Learn more about Supper Clubs at The Depanneur
https://thedepanneur.ca/supper-club/ ]]>