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La 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. ----- 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. ----- $75 + HST Book Now https://thedepanneur.ca/.../supper-club-la-saint.../ ----- 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 ----- 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/
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Joyeux 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. ----- 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. ----- $60 +HST Book Now https://thedepanneur.ca/.../supper-club-joyeux-noel-by.../ ----- 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/ La Fin de l'Eté en Roussillon by Chantal Vechambre
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) ----- 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 ----- 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. ----- $60 +HST Book Now https://thedepanneur.ca/.../supper-club-la-fin-de-lete-a.../ ----- 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. ----- Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party. Dîner 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. ----- 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. ---- $60 +HST Book Now https://thedepanneur.ca/.../supper-club-en-bordeaux-by.../ ----- 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. ----- 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/ SUPPER CLUB: Bienvenue Chez les Ch’tis by Chantal Véchembre
May 13 @ 7:30 pm - 10:30 pm 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 the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. This April marks the 100th anniversary of the Battle of Vimy Ridge — immortalized in the memorial poem “In Flanders Fields” — a key moment in WWI that cemented the deep connections in French and Canadian history. It took place in Nord-Pas-de-Calais, the northernmost department in France, in between Belgium and the Pas-de-Calais (Straights of Dover), so it would not be any surprise to find English and Flemish influences in the local food. The character and dialect of North got a boost from the popularity of a 2008 comedy“Bienvenue Chez les Ch’tis” (Welcome to the Sticks), which went on to become one of France’s most successful films, adding to the legacy of this part of France known for its coal mines, majestic buildings, grim weather and friendly people — a famous song says that the people here “have in their heart the sun they don’t have in the sky”. Beef, cheeses and beers feature prominently alongside fish from the La Manche (English Channel). Tonight Chantal shares a selection of the hearty dishes and specialties of this region. —– Le Welsh Welsh rarebit, as one might guess, originated in Wales, but has become something of a signature dish in the North of France, taking advantage of the excellent beers, bread and cheeses of the region… Strong cheese, mustard and beer are combined into a hearty sauce that is poured over bread and broiled until bubbling and golden. Endives and Mimolette Velouté Belgian farmers originally introduced endives (leaf chicory) to this region; the area is now the number one producer in the world. It is widely used: raw, boiled or grilled to enhance its slightly bitter but delicate taste. Here it is topped with a creamy velouté and Mimolette (literally ’half-soft’, mi-mou), one of the star local cow cheeses. Round and orange, this cheese shows its Dutch influences. Herring Tartar and Beet Salad Smoked or marinated, herring has long played an important role in the cuisine of the North of France, being nourishing and easy to preserve. This salad of herring tartar is served with sweet red beets, another famous local product. Carbonade Flamande Much like the classic boeuf bourguignon of the South, but made with the excellent beers of the area instead of wine, is it popular throughout Belgium and Holland. The Dutch played an important role in the European spice trade, so spices like cloves, nutmeg and anise appear in many cakes and cookies. Some traditional flamande recipes incorporate pieces of spiced gingerbread to add complexity and sweetness. Chou Rouge à la Flamande Red cabbage is slowly braised until meltingly tender, sometimes with a bit of apple and vinegar to enhance the sweet and sour flavour profile Sorbet Café Chicory and Speculoos It is said that “In the North there’s always a percolator on the fire” — « Dins ch’nord, y’a toudis eun’alambic sus ch’fû » in the local dialect — which speaks to both the ubiquity of the beverage and the culture of sharing a cup at any social opportunity (much like tea in England). When Napoleonic France could not receive coffee from its colonies due to the British blockade, roasted chicory root was a common substitute. It is still widely consumed, blended with or instead of coffee, for a lighter beverage that helps with digestion. This coffee & chicory sorbet is a delightful palate cleanser, served with Speculoos, a crunchy little spice cookie popular throughout Flanders, Belgium and the Netherlands. Tarte au Sucre An iconic dessert from the area is sugar pie — much like what we in Ontario know as a butter tart, and a treat that is still popular throughout Quebec — but traditionally made with vergeoise (or cassonade), a special brown sugar made from beets; another Napoleonic innovation —– $60 +HST —– Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia), a National Historic Site of Canada, where she developed new recipes for the site’s restaurant, and culinary workshops to the public, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada, 1604-1758, A gastronomic history (CBU Press), featuring ingredients and recipes of the colonial period. Now established in Toronto, she pursues food writing and cooking ventures about French cuisine: supper clubs, events, private and corporate catering, as well as ongoing research into Canadian and French culinary history. http://www.chantalvechambre.com/ http://www.mycremecaramel.com/ —– Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. At the Depanneur last Saturday, we were in the food Alps perks... To see other events at The Depanneur it’s here
SUPPER CLUB: Haute Montagne, Haute Cuisine by Chantal Véchembre
February 11 @ 7:30 pm - 10:30 pm - $50 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 it’s unique specialities. 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 rich tastes of the mountains of the French Alps. When we conjure up images of the Alps, we tend to think of majestic landscapes that extend through Italy, France, Switzerland, and Austria, or perhaps of the stories of famous exploits at Mont Blanc, the highest Alps’ peak. But this striking geography has also produce a unique cuisine worth noting (and salivating over!). It features unique products like dried salted beef (Viande des Grisons, also known as Bündnerfleisch), tasty cheeses from the high pastures such as Reblochon and Fontina, and delectable pastas. Tonight’s dinner showcases a range of these regional specialties. —– Fontina Crusts Imagine the taste of a cheese made with the milk of cows grazing in pastures over 2000 m high, at the Val d’Aoste, between France and Italy. This appetizer features this unique Fontina cheese, baked with white wine and poured in little crusts Crozets’ Potage Crozets are a unique pasta found in Savoie: little squares of whole wheat (or sometimes mixed with buckwheat), cooked in a light broth and topped with grilled speck, the smoky bacon of the German Alps. Tartiflette This iconic dish of the Savoie country is made with Reblochon cheese. This traditional tartiflettefeatures a bed of potatoes, onions and lardons topped with Reblochon cheese, melted and grilled in the oven. Not a light dish but the harsh Alpine winter calls for something to warm your bones! Reblochon derives from the word “reblocher” which when literally translated means “to pinch a cow’s udder again”. This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese. Grisons Meat Salad Arugula, apple and delicately shaved Viande des Grisons, a Swiss air-dried cured beef similar to Italian bresaola. Austrian Glühwein Sorbet In France, ‘le trou Normand‘ refers to a strong alcohol (often Calvados apple brandy), sometime served with a sorbet, used to clear the palate and prepare the stomach towards the end of a rich meal. This one is inspired by a traditional Austrian winter beverage often enjoyed at their outdoor Christmas markets, features mulled red wine with honey, star anise and cloves. Mont Blanc Dessert A classic Alpine dessert featuring a ‘snow-capped mountain’ of sweetened chestnut pureé, topped with light cream and meringue, with pieces of candied chestnuts. —– $50 +HST —– Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and pastry-chocolate. In 2005, she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia), a National Historic Site of Canada, where she developed new recipes for the site’s restaurant, and culinary workshops to the public, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada, 1604-1758, A gastronomic history (CBU Press), featuring ingredients and recipes of the colonial period. Now established in Toronto, she pursues food writing and cooking ventures about French cuisine: supper clubs, events, private and corporate catering, as well as ongoing research into Canadian and French culinary history. —– Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. With the organizer Pop Up A la Carte, we propose a unique event at the Restaurant Blowfish inToronto...
The province of Ontario celebrates this year the 400e French Ontario... 1615 : Samuel de Champlain, after Acadia and Quebec, went through Ontario, and explored with the French coureur des bois Etienne Brulé, the path to go West... The food at this period was all about what First nations ate... Hurons Wendate, Iroquois, Ojibwés were on site and offered their culinary traditions to Europeans.... I created a menu based on all ingredients of this era... Come and enjoy :)
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