Souvenirs 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.
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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.

Quel 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.../

Pique-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.../

Chicken & Broccoli Quiche by Chantal Vechambre
20 mars 2020

NEW! PICK UP DINNERS
You can order online up to 5pm, pickup starts at 6pm
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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.