The owner/chef of Atelier is Mark Lepine, the first (and currently only) chef in Canada to win the Canadian Culinary Champion twice. His creativity is evident from the sea salt bread that first arrives to the chocolate mouse that caps off the evening.
As you can imagine, Glosette Girl and I had quite an evening going to Atelier last Saturday. We went with friends of ours, D and E, and together we laughed, marveled and munched on each new dish that was produced.
This is a beet |
- Scallop and Guava
- Beets and Asparagus
- Halibut and Potato Spiral
- Sweet Pea Globe
- Duck Terrarium
- Soup of the Day
- Eel with Birch
- Foie Gras Wrapped Cherry
- Cornish Henand Black Garlic
- Quince and Clove
- Tombstone mousse*
A pea - after being frozen in nitrogen |
* Something that isn't included in this list is the sugar helium balloon that we each got to inhale somewhere around course 10 (apparently a balloon doesn't have enough calories to count as a course).
Do you use a fork...or a spoon? |