Yuka and I went to the wonderful Gamelle Restaurant last night. It is a few doors down from our house. They had a special chef and menu and it was stellar. I can’t say I like multi course meals, but I’m really happy we experimented. The Granita and Marechal Foch from Sandbanks Estate Winery were the unexpected highlights. I found the duck to be a bit salty, but it worked very well with the squash, which I normally find too sweet. And cheese is now to be eaten with blueberry honey. That’s what I’ve decided.
*Mise en Bouche*
Organic Albino Carrot Salad,Birch Syrup, Chervil
Pristine Gourmet’s Local White Bean Soup and Extra Virgin Canola oil.
Riesling 07 Tawse Winery Carly’s Block Vineyards twenty miles Bench VQA
Everspring Farm Duck Leg Confit, Organic Arugula, Roasted Pumpkin Pie Squash, Baco Noir Balsamic Vinegar
Pinot Noir 06 Mlivoire Winery Beamsville Bench VQA
Granita of Mulled Apple Cider with Canadian Whisky
Roasted Beretta Farms Organic Lamb French Fingerling Potatoes, Balsamic Jus and Light Puree of Organic Garlic
Marechal Foch Reserve 06 Sandbanks Estate Winery P.E.C VQA
Selection Of Ontario and Quebec Artisinal Cheeses, Saskatoonberry Compote with Local Blueberry Honey
Cabernet Franc Icewine 07 Malivoire Wine Co VQA