Experience the enchanting spirit of Valentine’s Day at some of the city’s premier restaurants. Indulge in an unforgettable culinary journey as you celebrate love with exquisite flavours crafted by Toronto’s finest chefs. From the innovative Japanese flavours of Minami and Miku to the MICHELIN-recommended French elegance of Lucie and the bold, Mexican-inspired creations at Ficoa, each dining experience offers something uniquely indulgent.
IG. @minamitoronto
This Valentine’s Day, Minami Toronto invites guests to indulge in an elegant five-course tasting menu designed to celebrate the season of love. Available February 14 and 15. This limited-time experience showcases exceptional Japanese cuisine, highlighting premium ingredients and Minami’s signature Aburi-style sushi in a refined dining atmosphere. The experience can be enjoyed for $150 per person and reservations are recommended.
and
Valentine’s Day Kaiseki Menu
Amuse: Wagyu Monaka
Hassun: Scallop Tofu, Buri Daikon, Crab Mekabu Sunomono, Aburi Sashimi
Sea: Toro Sawara Shiokoji Yaki, Amazake Plum Sauce, Rapini Ohitashi, Hanaho
Sushi: Kanbirame Kobujime Nigiri, Aburi Tachiuo Nigiri, Sous Vide Lobster Nigiri, A5 Awaji Wagyu Nigiri, Foie Gras Temaki, Valentine’s Roll
Land: Kamo Negi Grilled Quebec Duck, Sautéed Tokyo Negi, Shungiku, Sansho Pepper, Duck Dashi Reduction
Kohi Mame: Roasted Mokable Flourless Sponge, Hojicha Crème Brûlée, Hazelnut Cookie Crumble, Wasanbon Ice Cream
Reservations for Miku’s Valentine’s Day experience can be made through OpenTable HERE.
IG. @restaurantlucie
This Valentine’s Day, Lucie Toronto invites guests to indulge in an elegant multi-course tasting experience that brings the romance of Paris to the heart of Toronto’s Financial District. With an atmosphere blending timeless French charm and modern sophistication, Lucie offers the perfect setting to celebrate love over an exquisite lunch or dinner curated by award-winning Chef de Cuisine Arnaud Bloquel. The experience can be enjoyed for $155 (lunch) per person and reservations are recommended.
Valentine’s Day Lunch – February 14, 2025
The Valentine’s Day Lunch begins with a complimentary glass of Perrier-Jouët Grand Brut Champagne, setting the stage for a refined and intimate afternoon. Guests can enjoy a wonderfully curated Valentine’s
Menu featuring:
Canapés
Amuse-Bouche
Le Homard – Nova Scotia Lobster, Dashi, Red Fruits, Beetroot
Pithivier D’Agneau – Ontario Lamb Saddle, Foie Gras, Chanterelle Mushroom, Almond
La Meringue Glacée – Frozen Meringue, Lemon, Herbs
Mon Coeur – Strawberry, Rose, Champagne, Valrhona Opalys White Chocolate, Vanilla
Mignardises
For those who prefer an evening celebration, Lucie will also be offering a special Chef’s Tasting Menu curated by Chef Arnaud.
Reservations are now open, and guests are encouraged to book early. Lucie’s regular lunch menu will also be available for those seeking a different kind of indulgence—please specify your preference when booking.
Reservations for Lucie’s Valentine’s Day experience can be made through OpenTable HERE.
IG. @ficoa.to
Celebrate Valentine’s Day at Ficoa with a limited-time four-course tasting menu available February 12–15. Designed to create an unforgettable dining experience, this menu showcases innovative flavors and premium ingredients in a romantic setting. The experience can be enjoyed for $150 per person and reservations are recommended.
Four-course Tasting Menu
First Course:
Shiitake Mushroom Al Ajillo
Celeriac Truffle Soup
Beet ‘Hatsu’
Trout Tartare Cone
Caviar Chip
Tomato Noodle, Basil
Cavatelli – White Truffle, Beet Chip, Beet Gel
Duck Tamal – Mole Rosa, Duck Fat Snow
Main Course (Choice of One, Served with Shiitake Mushrooms & Roasted Peppers):
PEI Rib Eye Steak
Grilled Trout
Lion’s Mane Steak
Lamb Roast
Freeze (Palate Cleanser):
Pawpaw, Preserved Stone Fruit, Champagne Vinegar
Dessert:
MASA + XOCOLATL (Aztec Chocolate) – Chocolate Mousse, Toasted Cacao Nibs, MASA Brownie, Citrus Chili Gel
Make this Valentine’s Day one to remember with an elevated dining experience at Ficoa.
Reservations for Ficoa’s Valentine’s Day experience can be made through OpenTable HERE.
MICHELIN-recommended French fine dining restaurant, Lucie is thrilled to present La Collab No. 7: An ongoing chef collaboration series, with the first one of 2025 featuring Richmond Station’s chefs Carl Heinrich and Aldous Cheung (pictured left above), and chef Arnaud Bloquel (pictured right above) of Lucie. This one-night-only event on January 23rd, 2025 (hosted at Lucie between 5pm and 9pm – 100 Yonge St; reservations to be made HERE.) will see three culinary masters unite to celebrate Ontario’s local harvest. Experience the perfect marriage of Ontario’s finest local ingredients, expertly elevated with classic French techniques and modern flair. La Collab No. 7 welcomes diners to an unforgettable evening celebrating Ontario’s finest seasonal ingredients.
Chef Carl Heinrich
Founder & Chef, Richmond Station
Carl Heinrich founded Richmond Station in 2012, establishing a focus on local agriculture and sustainability. A celebrated winner of Top Chef Canada Season 2, chef Heinrich has infused his menu with a philosophy rooted in fresh, farm-to-table ingredients. At Richmond Station, Heinrich offers elevated comfort food that highlights Ontario’s finest seasonal produce.
Chef Aldous Cheung
Executive Chef, Richmond Station
Aldous Cheung, the Executive Chef at Richmond Station, is known for his creativity and culinary precision. With a background in fine dining, chef Cheung brings a meticulous touch to every dish, transforming seasonal ingredients into vibrant, flavour-packed creations. His expertise has played a key role in securing Richmond Station’s place as a standout in Toronto’s fine-dining scene.
Chef Arnaud Bloquel
Executive Chef, Restaurant Lucie
Born in Guadeloupe, chef Arnaud Bloquel’s career blends diverse cultural influences with techniques trained from France’s most renowned MICHELIN-starred kitchens. After earning the title of 2018’s Best Master Restaurateur for his restaurant L’Orchidea in the Caribbean, chef Bloquel now leads the kitchen at Lucie, where his contemporary take on French cuisine continues to elevate Toronto’s fine dining scene.
The evening will begin with a welcome glass of Mumm Cordon Rouge Champagne, followed by a multi-course dinner, all paired in harmony with the finest seasonal flavours. Guests are promised an immersive dining experience, with the opportunity to engage with the chefs who will share their culinary inspirations behind each dish. Lucie, known for its refined French cuisine and beautiful atmosphere, sets the stage for this special event.
Tickets for La Collab No. 7 are priced at $295 per person, including wine and cocktail pairings and gratuity. Non-alcoholic options are available. Please note, La Collab No.7 is a prepaid event with a fixed menu and dietary restrictions may not be accommodated. The event is for guests aged 19 and over.
Experience an unforgettable evening of culinary excellence and reserve your table HERE.
For inquiries about La Collab No.7, please visit HERE.
A special thank you to the beverage sponsors San Pellegrino and G.H. Mumm Champagne.
Some ideas for Holiday Dining as we enter the greatest season of the year! Here are some suggestions for your gatherings over the next few weeks and their holiday menu offerings if you’re in and around the GTA!
Minami is thrilled to announce their 2024 holiday 3-course tasting menu for $110 – featuring their Salmon Crudo with house-made yukke sauce, signature Aburi Oshi Sushi along with other sushi favourites, and your choice of Saikyo Miso Baked Sablefish or 3oz US Wagyu. For just $35, surprise your tastebuds with wine pairings that promise a holiday dinner to remember.
Minami Holiday Kaiseki – $110
Beverage pairings – $35
Amuse-Bouche
Edamame, corn, dumpling skin, brown butter, Hokkaido uni, pickled ginger, soy glaze
Bread & Butter Prosecco
Salmon Crudo
House-made yukke sauce, goma-ae sauce, shiso leaf, binchotan oil, sweet lemon
Sushi
7 pieces of chef-selected Aburi Oshi Sushi, Aburi nigiri, and the signature Minami Roll
Tenuta Orestiadi Catarratto
Entreé
The choice of
Saikyo Miso Baked Sablefish
Mushroom rice, salted green cabbage, black garlic jus, kizami wasabi, patty pan squash, yuzu miso reduction
19 Crimes Martha’s Chardonnay
– or –
3oz US Wagyu
Peppercorn jus, roasted maitake, gremolata, crispy Jerusalem artichoke, confit eggplant
Joel Gott 815 Cabernet Sauvignon
Dessert
The choice of ice cream flavour
Black Sesame – or – Taro Root
Spiced pear compote, cinnamon meringue, pomegranate, mochi balls, kuromitsu
Reservations for Minami can be made HERE.
Ficoa
IG: @ficoa.to
(pictured: Ficoa’s Classic Mole)
Looking for a happy hour with a jolly twist? Visit Ficoa’s ‘Jolly Time’ in December from 6-8pm with Christmas-inspired cocktails like ‘Christmas Token’, a gin cocktail with foam placed on top, shaped like Santa’s hat. With each drink order, guests enjoy a curated selection of snacks that vary based on their beverage choice. Enjoy snacks like ‘Duck Farce Pintxo’ with flavours of a holiday roast and ‘Ginger Bread Man’ with foie and jelly, and more.
Jolly Time 6-8PM – $18
Cocktails
Caffizzito
Naughty List Martini
Christmas Token
Gin cocktail with foam shaped like Santa’s hat
Holidays fashioned
Duck roast fat-washed rum, cinnamon, and green cherry
Snacks
Duck Farce Pintxos
Flavours of a holiday roast on toasted
Chorizo in Blanket
Tallow pastry with chorizo filling
Brie and Fig Crackers
Star-shaped crackers with brie and fig
Gingerbread Man
Foie and jelly
Ficoa’s warm, hearty Mexican service: ‘Let Us Cook For You’ is transformed with holiday spirit from December 11th-14th. Ficoa will be launching their ‘Taste of Christmas’ menu, a 6-course prix-fixe dinner featuring their signature welcome drink, ‘Ponche’ crafted in the style of executive chef Gerry Quintero’s memory of large Mochaocan family gathering, with classic Mexican fruit punch.
Indulge in their snacks like Pozole – a classic Mexican soup for the holidays, and their fun twist on chips and dip but elevated with caviar. For hearty options, Pierna Roast and Ensala are a must, so be sure to set aside some space for their delicious desserts. See below for the entire menu.
Taste of Christmas – $100
Welcome Drink – Ponche
Classic Mexican fruit punch
Mini Tamal
Small tamal filled with barbacoa or lentils and cheese
Pozole
Bone-broth, hominy, and pozole fixins
Molote de Picadillo
Sweet and sour Mexican filling with beef, fried fruit, and warm spices
Squash Tamal
Koginut stew stuffed in a mixed squash corn dough basted with cinnamon and star anise forward tomato salsa
Entreé
Pierna Roast
Slow-roasted and sliced Linton Pasture’s pork leg, marinated in orange and warm spices
Ficoa’s Classic Mole
Served on the best part of a tamal, full husk contact ‘tortilla’ with crispy chicharron and toasted rice
Ensalada Rusa
Beet, potato fruit salad with mayonnaise style dressing with refried lentils and salsa
Dessert
Squash en Tacha
Squash cooked in cinnamon and syrup
Tres Leches
Chocolate De Olla-steeped sponge cake with chocolate and decaffeinated coffee
Reservations for Ficoa can be made HERE.
Little Sister
IG: @littlesisterto
(pictured left to right: Hot Girl Winter, Noggi and Nice)
It’s time to get festive, Toronto. The ultimate holiday pop-up bar, Java Jingle at Little Sister, is back for a fourth year – and it’s bigger than ever.
Little Sister’s little elves are all abuzz with excitement to reveal the return of Toronto’s cult favourite, over-the-top, holiday-themed pop-up bar, Java Jingle. Starting November 15, both Toronto locations at 102 Portland St. and 2031 Yonge St. will transform into winter wonderlands, bursting with festive joy.
Jingle your night away with playful, cheerfully named cocktails like the tequila-infused Feliz Navi-Zaddy, the warming Hot Girl Winter with gin, brandy, and red wine, and the floral gin and St-Germain creation, Sleigh, Queen, Sleigh.
Reservations for Java Jingle are highly recommended.
Guests can reserve time slots HERE for Portland St. and HERE for Yonge St.
TORA
(pictured: TORA Holiday Platter)
For family and friends who spend the holidays in the comfort of their own homes, TORA is thrilled to launch their holiday sushi platter featuring their OG signature flame-seared Aburi Oshi Sushi with a Roll, Hosomaki, and Inari pockets for $72, serving 4 people.
TORA Holiday Platter – $72
OSHI
Aburi salmon oshi 4pc
Aburi ebi oshi 4pc
Aburi tuna oshi 4pc
Aburi atlantic salmon oshi 4pc
ROLL
Aburi california roll 8pc
MAKI
Salmon maki 6pc
Red tuna maki 6pc
Cucumber maki 6pc
Avocado maki 6pc
INARI
Shrimp inari pocket 4pc
Available for direct Take-out, or order online through Ritual or UberEats.
Shop the Carbon Bar
IG: @thecarbonbar
(pictured: Holiday Dinner Bundle)
Not sure what kind of potluck you should bring? Shop the Carbon Bar has frozen offerings covered for you – introducing the Holiday Dinner bundle for $150, complete with all sides. Receive a $25 The Carbon Bar Restaurant Gift Card with purchase. Simply heat, serve, and savour—this is the ultimate BBQ value for the holiday season.
Holiday Dinner Bundle – $150
St. Louis Style Ribs
Full Rack
Mac & Cheese
1300g
Beef Brisket Empanadas
4 pack
Vegan Empanadas
4 pack
Sliced Turkey
454g
Cheddar Jalapeno Sausages
4 pack
Espresso BBQ Sauce
350ml glass bottle
Purchase Shop the Carbon Bar’s Holiday Dinner Bundle HERE.
Stefano’s Diner
IG: @stefanosdiner
Sister and brother restaurants MICHELIN-recommended GIA and Stefano’s Diner are thrilled to offer Holiday catering starting today, November 16th to December 24th. Enjoy Italian plant-based dishes like pasta from GIA and Dan Levy’s favourite sandwiches from Stefano’s Diner.
Holiday Catering Menu Highlights
Gnocchi Gorgonzola – $80 for 4 (Vegetarian)
Ricotta gnocchi with gorgonzola cream, fried walnuts, Parmesan (contains nuts)
Gnocchi Pomodoro – $80 for 4 (Vegetarian)
Ricotta gnocchi with pomodoro, stracciatella, basil
Stefano’s Italian Sub – $16 for 1 (Vegan)
Mortadella, ham, pastrami, provolone, arugula, mustard mayo, Italian dressing
Stefano’s Smash Burger – $16 for 1 (Vegan)
Plant-based meat and farro patty, cheddar cheese, shredded lettuce, caramelized onions, pickles, Russian dressing, sesame bun
Lemon Cake – $40 for 4 (Vegan)
Layered lemon cake
View the full menu and order Holiday Catering HERE.
Lucie
IG: @restaurantlucie
Sneak-peek of New Year’s celebrations: ring in the New Year with French style, at MICHELIN-recommended gem, Lucie Restaurant. Throughout the evening, absorb yourself in “La Nouvelle Anneé” authentic French fashion with a five-course tasting menu with wine or non-alcoholic pairings.
Award-winning chef Arnaud Bloquel and his talented brigade promise guests an unforgettable New Year’s evening with resident sommelier Thomas Santerre’s leaving tastebuds dancing all evening.
Tickets can be purchased HERE. for $540 including the five-course tasting menu, wine pairings, tax and gratuity (champagne and other beverages are not offered in wine pairing).
MICHELIN-recommended fine dining restaurant Lucie and The Social Catering & Co. is excited to announce their partnership with the Canadian Opera Company (COC). The partnership will officially kick off with an exclusive dining experience as part of the Centre Stage Gala at the COC on October 30, 2024. The event will take place at the Four Seasons Centre for the Performing Arts, where 200 guests will be served a unique menu designed by Lucie’s executive chef, Arnaud Bloquel.
The Canadian Opera Company is the largest opera performance organization in the country and one that is renowned for its artistic excellence, ambitious sense of innovation, and deep commitment to the development of emerging artists.
The company performs with the acclaimed COC Orchestra and Chorus, led by Johannes Debus and Price Family Chorus Master Sandra Horst, and operates out of Canada’s first purpose-built opera house, the stunning Four Seasons Centre for the Performing Arts which attracts thousands of arts and culture lovers every year from locally and abroad.
Throughout the COC’s regular season, Lucie will also offer a three-course pre-theatre menu that will provide guests with an opportunity to enjoy a curated dining experience prior to attending performances. This menu will be available at Lucie’s location at Scotia Plaza, which offers nearby parking at a discounted rate of $13 for four hours. This partnership offers theatre lovers the chance to enjoy a dining experience alongside the artistic performances of the Canadian Opera Company.
In addition to creating an unforgettable dining experience for the COC’s signature event and major gala, Centre Stage: Ensemble Studio Competition, Lucie will oversee culinary offerings for all donor engagement activities and Board meetings, as well as curating exceptional concessions for all attending a live opera performance.
“The Canadian Opera Company is delighted to welcome Lucie and The Social Catering Co. as our preferred culinary vendor. This collaboration is a wonderful extension of the longtime friendship Yannick has had with myself and we look forward to elevating our patrons’ visits to the opera house with thoughtfully curated and impeccably prepared items that cater to the senses as holistically as the opera-going experience itself,” says Christie Darville, COC Deputy General Director.
As part of the collaboration, The Social Catering & Co. will serve as the exclusive catering partner for the Canadian Opera Company.
MICHELIN recommended fine dining French restaurant Lucie is proud to host it’s inaugural charity luncheon in partnership with Egale, Canada’s leading 2SLGBTQI human rights organization to celebrate National Coming Out Day on October 10, 2024.
Egale, the beneficiary for this special luncheon, has a mission to create a world where all 2SLGBTQI individuals can live freely and authentically, without fear of discrimination or violence. With anti-2SLGBTQI discourse on the rise, it is more crucial than ever to create safe and welcoming environments for those who are coming out. Through its comprehensive approach, Egale has become a vital resource for advocacy, education, and support within Canada and beyond.
At Lucie, the internal culture has always fostered an open and diverse environment with both leaders helming both front and back of house, being proud members of the 2SLGBTQI community.
Lucie’s general manager Yoann Beaubouchez believes his venture into the fine dining world as a member of the 2SLGBTQI community taught him resilience, strength, and self-discovery. Starting out in France, he faced a challenging environment, working in an industry dominated by straight men where acceptance was hard to come by. The constant judgment and bullying could have broken many, but instead, it fueled his determination.
“I worked harder, not only to prove my worth but to show that being different didn’t make me less valuable. My skills and work ethic eventually spoke for themselves. Taking control of my destiny, I left France to explore the world, seeking a place where I could truly thrive,” says Yoann Beaubouchez, General Manager at Lucie.
“Canada became that place, and crossing paths with Yannick Bigourdan changed everything. His open-mindedness and trust gave me the chance to take on a leadership role as the general manager at Lucie. For the first time, I could excel by being my authentic self, achieving remarkable success. Now, I use my voice to inspire younger generations, sharing the message that believing in yourself and embracing your uniqueness can turn those very qualities into the strongest asset in life. In a world that can make people feel ashamed for being different, my story stands as a testament to the power of self-acceptance and determination in making dreams come true.”
(pictured left to right: Yoann Beaubouchez, Arnaud Bloquel)
Like Beaubouchez, Executive chef at Lucie, Arnaud Bloquel faced similar discrimination and hardships in the fine dining world.
“In the world of gastronomy, the kitchen is a place where the flames of passion and creativity intertwine. But for some, those flames also conceal deeper truths. It was a space where I had to hide a part of myself: my homosexuality. In my early days, the work was intense, driven by the sound of knives and pans. We focused on the plate, but behind it all, another battle raged: the fear of being judged, of being different in a world that could sometimes be harsh and intolerant,” says Executive chef at Lucie, Arnaud Bloquel.
Conversations among colleagues were often laced with questionable jokes, and Bloquel confesses he would laugh along, hoping to stay under the radar.
“There were moments when the loneliness weighed heavier than the long hours in the kitchen. At the end of service, when everyone would go out, sharing stories about their love lives, I stayed behind, not daring to reveal that I was living a different reality. I often wondered how long I could keep going like this, torn between the heat of the kitchen and the fire burning within me, the fire of my truth. Then one day, I decided to stop hiding. It was a difficult but liberating moment. Coming out wasn’t easy. The fear of rejection was very real, but I knew I could no longer hide behind the stove without being true to myself. The first time I spoke was to my mother because I needed her support, and I could no longer lie to her or to myself. Then came the time to tell the rest of my family, who supported me. That moment was a turning point. Gradually, I found the strength to speak up. The journey wasn’t without its challenges, but the kitchen became a place where I could be authentic, where my dishes and I were finally in harmony. Today, I’m proud of who I am. In the kitchen, as in life, there is no perfect recipe, but there is one truth: to accept oneself and live freely. Coming out was the beginning of a new freedom, both personally and professionally. This is a story that highlights the challenges, but also the liberation and acceptance that come after difficult moments,” says Bloquel.
Egale’s annual Coming Out Together campaign is about encouraging adults to ‘come out’ as supportive, affirming and safe people in the lives of 2SLGBTQI youth. Through this campaign, Egale calls on everyone to do three simple tasks: Pledge, Attend, and Learn.
Pledge to be an affirming adult for 2SLGBTQI youth: participants who take the pledge receive an automated email with a checklist of tangible actions including links to resources, social shareables, the affirming adults webinar invite and more.
Attend a free webinar on affirming adults for 2SLGBTQI youth: Egale offers a free, interactive webinar which explores the vital role that all adults can take up in promoting environments where 2SLGBTQI youth can thrive. The webinar considers key characteristics of what being affirming means and provides practical strategies and support resources. Participants will also have an opportunity to exchange promising tips and tools with one another. Those interested will be able to register HERE when this year’s link goes live.
Learn how to navigate the coming out journey with resources: Coming out is often a task that requires an immense amount of bravery, vulnerability, and honesty. Using Egale’s resources for both adults and youth when navigating the coming out journey can be a helpful tool.
“Egale Canada is deeply grateful to the leadership at Lucie for promoting inclusion this National Coming Out Day and for supporting our continued work to fight for 2SLGBTQI rights while combatting discrimination,” says executive director of Egale Canada, Helen Kennedy.
Donations to Egale go towards their ongoing research, education, awareness and legal advocacy initiatives to help create a world without homophobia, transphobia, biphobia and all other forms of oppression so that everyone can achieve their full potential, free from hatred and bias.
Co-hosted by restaurateur Yannick Bigourdan, owner of Lucie and entrepreneur Chad Rogers, partner at Crestview Strategy, this noteworthy luncheon marks a cultural shift in the right direction.
Co-host Yannick Bigourdan says, “This special event is a big opportunity for the entire team at Lucie and myself to support chef Arnaud and our general manager Yoann in their desire to share their stories. Both are leaders in the fine dining industry while belonging to the LGBTQ community, which can be difficult.”
Bigourdan’s co-host, Chad Rogers, is a leading partner of Crestview Strategy, a public affairs agency. Named one of the ‘Top 100 Lobbyists’ in Canada by The Hill Times Magazine, Rogers is a sought-after media commentator, a recipient of the Queen’s Diamond Jubilee Medal for public service and an Honourary Consul of the Republic of Kosovo in Canada. A member of the community himself, Rogers often lobbies for 2SLGBTQI issues.
To support and celebrate National Coming Out Day, donations can be made to Egale HERE with the option to do so in memory of a loved one. Egale welcomes all to host third-party fundraisers, buy from the Egale Marketplace or even bequeath a gift.
Culinary connoisseurs can prepare to be dazzled as the viral CEO of croissant tasting chef Romain Avril joins forces with MICHELIN recommended Lucie’s chef Arnaud Bloquel for an extraordinary one-night evening of French culinary mastery, the fifth collaboration in the La Collab series. The France-born chefs will treat guests to a delectable multi-course dinner that weaves their signature styles together as one.
When: Thursday, October 3, 2024 with seating times from 6:00PM to 8:00PM
Who:
Chef Romain Avril discovered his passion for cooking at an early age, and by seventeen, he was working at a 1-MICHELIN Star restaurant in France. He obtained his bachelor’s degree in French and Chinese gastronomy while concurrently working at 1 and 2-star MICHELIN restaurants as well as Relais et Châteaux venues. At 21, he moved to London and began cooking at The Greenhouse in London. It was there that Avril began fusing his classic French training with molecular gastronomy. In 2010, Avril moved to Canada and started as a sous chef at Colborne Lane, ultimately progressing to achieve the role of executive chef at the city’s iconic La Société Bistro. In 2017 he launched Romain Avril Inc. and he is currently in the midst of launching his own, highly anticipated restaurant. Additionally, Avril launched a clothing brand called Franchiz’d, he published his first vegan cookbook, The Vegan Bridge, he is an ambassador for Monogram and Nespresso, and has appeared on numerous Food Network TV shows.
Chef Arnaud Bloquel has been profoundly influenced by his culturally diverse family and French heritage. At 16, he entered a hotel school in Guadeloupe and later refined his culinary skills in France under prominent MICHELIN-star chefs. After years in Paris working in celebrated restaurants, he returned to Guadeloupe, opened l’Orchidea in 2015, and won the title of Best Master Restaurateur in 2018. His restaurant earned top honours in the Caribbean. Recently, he competed in the “Meilleur Ouvrier de France” and is now at the helm of Restaurant Lucie’s kitchen, Toronto’s premier fine French restaurant.
What:
A four course luxurious dinner brought to you in partnership with Mumm champagne and San Pellegrino
Complimentary glass of Mumm Cordon Rouge champagne on arrival
Tickets are $285 plus tax per person (including wine pairings and gratuity)
Where: Lucie, 100 Yonge St. Toronto, ON (Financial District)
How: Tickets for this collaboration can be purchased HERE.
About Lucie:
MICHELIN recommended Toronto French fine-dining restaurant Lucie is named in memory of owner Yannick Bigourdan’s grandmother who played a very important role in his childhood growing up in the south of France. Lucie is the perfect combination of all the precious moments spent under the roof of his grandmother’s house, surrounded by her love and care. Lucie is helmed by award-winning executive chef Arnaud Bloquel.
For more information, visit Lucie’s website HERE.
Culinary connoisseurs are in for an epic Japanese-French collaboration between two renowned chefs, showcased in an exclusive two-night dinner series. French fine-dining restaurant Lucie helmed by executive chef Arnaud Bloquel, and Japanese fine-dining restaurant Miku Toronto helmed by chef de cuisine Junnosuke Fujikawa, are bringing their teams together for the first time to curate a multi-course celebration of Japanese-French cuisine. This unforgettable collaboration will take place for two days only on August 28, 2024 at Lucie (100 Yonge St.) at 6:00PM and on October 9, 2024 at Miku Toronto (#105-10 Bay St.) at 6:30PM.
This collaboration will blend the finest elements of French and Japanese cuisine, creating a unique experience that combines the rich, refined techniques of classic French cooking with the delicate, nuanced flavors of Japanese culinary tradition. Guests can expect an extraordinary six-course menu with wine and sake pairings (optional add-on for October 9 at Miku Toronto) that marries the opulence of French gastronomy with the elegance of Japanese ingredients, resulting in a harmonious fusion.
Restaurant Lucie’s executive chef Arnaud Bloquel was born in France and grew up in the Caribbean, where he became curious about different cultures and tastes. Passionate about exploring cooking, he honed his skills under the guidance of head chefs at restaurants including Hôtel du Palais and La Chèvre d’Or in France. After opening his own restaurant in Guadeloupe, in 2018, he was awarded the title of Best Master Restaurateur in France and his restaurant was voted Best in the Caribbean by the Gault et Millau guide. Today, chef Bloquel is leading the culinary team at Restaurant Lucie, where he is focused on turning his unique and advanced expertise into a fulfilling, special experience for guests.
“Although many people may think that French and Japanese food is very different, there are a lot of similarities in our ingredients and techniques. I’m very excited to work with Junnosuke from Miku and blend our cuisines together,” says Restaurant Lucie’s executive chef Arnaud Bloquel.
Miku Toronto’s chef de cuisine Junnosuke Fujikawa hails from Awaji Island, Japan, renowned for its Wagyu beef, fresh seafood, and abundant local vegetables. His culinary journey began with experimenting with these premium ingredients while working in his parents’ hotels. Upon first venturing to Canada, Junnosuke spent five enriching years in Kelowna, BC, where he delighted in crafting Japanese cuisine paired with the region’s exceptional wines. His deep connection to ABURI Restaurants’ philosophy, which emphasizes innovation in the food and hospitality industry, resonates with his own aspirations. As chef de cuisine, Junnosuke brings his extensive knowledge and skills to lead, support, and teach the Miku Toronto team, fostering a collaborative and innovative kitchen environment.
“Getting the opportunity to work with chef Arnaud is very exciting. Although we come from different backgrounds, this collaboration is an opportunity to blend our cuisines together,” says Miku’s chef de cuisine Junnosuke Fujikawa.
Tickets for the first collaboration dinner on August 28 hosted at Lucie can be purchased HERE.
Tickets for the second collaboration dinner on October 9 hosted at Miku can be purchased HERE.
A special thank you to our beverage sponsors San Pellegrino and G.H. Mumm Champagne.
Lucie, nestled in the heart of Toronto’s financial core, is proud to announce ‘August in Paris’ – a four course curated menu for $95 per person (excluding beverages, taxes, and gratuities) which brings authentic French heritage to Toronto, exclusively for the month of August.
From Tuesday, August 6 to Saturday, August 31, guests can indulge and reminisce in French culture. Chef Arnaud Bloquel invites you to savour the exquisite flavours of France with an exclusive four-course menu that promises to transport you to Paris through your tastebuds. This exceptional culinary offering is combined with the warm hospitality at Lucie, promising unparalleled artistry and passion for French cuisine.
The menu for August in Paris includes canapes, an amuse-bouche, L’Aubergine Violon (marinated Chinese eggplant, cherry tomato and pecan cream, prawns and smoked cucumber jelly), Les Saint Jacques (scallops, chanterelle, roasted almond, granny smith apple and cider emulsion), L’Agneau (provencal Roasted Ontario lamb saddle, green olive cream, chickpea and reduction jus), La Noisette (choux pastry, hazelnut praline espuma, chocolate sauce and vanilla ice cream) and mignardises.
Join Lucie this August for “August in Paris” and let chef Bloquel’s extraordinary menu transport you to the heart of France. Guests can reserve their table HERE.
Bon appétit!
Calling all caviar connoisseurs! For one night only, the prestigious Maison Kaviari will join forces with Lucie’s chef de cuisine, Arnaud Bloquel, and Axyon Canada’s caviar expert, Grégoire Doulain, to present a luxurious caviar dinner.
On June 13, 2024 at 6pm, for $250 per person (including gratuities and excluding beverages), guests will receive a four-course gourmet dinner highlighting different varieties of Kaviari caviar.
For over 40 years, Maison Kaviari has meticulously selected the finest caviars and seafood. With grains refined in Parisian laboratories and packed in numbered tins, each caviar case is a unique treasure, offering a magical and unforgettable tasting experience. Proud suppliers to MICHELIN-starred chefs both in France and Canada, Kaviari’s farmed caviars are well-celebrated.
“Our commitment to quality and sustainability ensures each caviar selection is not only a pleasure to taste but also a testament to our dedication to environmental responsibility.” David Macouin, international director of Maison Kaviar.
This will be an exclusive event with only 20 seats available. Tickets for The Caviar Experience can be purchased HERE.
Le Comptoir de Lucie
Four-course menu exclusively offered every evening at the bar
Le Comptoir de Lucie – an exclusive, casual culinary concept with a playful twist on dining, available Monday to Saturday evenings exclusively at Lucie’s beautiful bar. Do as the French do and find your joie de vivre!
For $98 per person (excluding taxes, gratuities and beverages), guests will receive a four-course, ever-changing tasting menu in which chef Arnaud Bloquel plays with the freshest ingredients that match the season.
A sample menu of Le Comptoir de Lucie includes: canapes, amuse-bouche, L’oeuf (poached egg, black truffle, chanterelle mushrooms, Comté cheese cream), Les Saint Jacques (scallops, chanterelle roasted almond, granny smith apple, cider emulsion), L’Agneau (Roasted Ontario lamb saddle, green olive cream, chickpea, reduction jus), La Framboise (raspberry confit, meringue, tarragon cream herbaceous sorbet) and mignardises (petit four).
Lucie’s renowned resident bartender Raimey Bristowe offers special beverage pairings each night to elevate the experience.
Le Comptoir de Lucie highlights the grandiose spirit of Lucie in a whimsical way. Guests can mingle at the bar, have lots of laughs and indulge in delightful bites and libations.
Tickets for Le Comptoir de Lucie can be purchased HERE.
Lucie partners with the Canadian Opera Company
Official restaurant and catering partner in conjunction with Lucie’s own catering company, The Social Catering & Co.
Lucie and Lucie’s catering company, The Social Catering & Co., will be coming on board this year as the official restaurant and catering partner for the Canadian Opera Company! One of the first events, powered by The Social Catering & Co., will be the COC’s Fine Wine Auction which takes place later this year from November 26 to December 3.
From the bold flavours of BBQ at The Carbon Bar, exquisite French cuisine at Lucie and modern Italian at Amano Trattoria, The Social Catering & Co.’s thoughtfully curated menus blend each of its innovative brands from restaurateur Yannick Bigourdan with new, creative ideas to deliver top of the ladder food and service to customers.
For over 20 years, the COC’s Fine Wine Auction has been a widely respected Toronto fundraiser that plays a crucial part in helping to support the Ensemble Studio, which provides Canada’s most promising emerging artists with the rigorous coaching, creative opportunities and mentorships required to flourish as thriving opera professionals.
For further details on upcoming partnered events with the Canadian Opera Company, please stay tuned!
A reel of highlights from our experience at LUCIE:
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