#FOOD: DEAUVILLE CLUB WELCOMES CHEF JUSTIN RAPONI AND NEW MENU

Deauville Club, inside Revery Hotel, has officially welcomed Chef Justin Raponi as its Executive Chef, ushering in a new chapter for the romantic, design-forward space known for its French-inspired charm and Instagram-worthy interiors. Hidden above Toronto’s Entertainment District bustle at 92 Peter Street, Deauville Club is an intimate escape – light, feminine, and pink-hued – designed for date nights, celebrations, and nights out with friends.

Chef Justin brings over two decades of experience spanning across Toronto’s dining scene and international hospitality. He started his culinary career in Toronto alongside Chef David Lee at Splendido Wine Bar, before moving to trendy Italian eatery Ristorante 101. Later, Justin held executive leadership roles at restaurants in British Columbia and Bermuda. Currently, he spearheads culinary programs within The Gupta Group which include Deauville Club in the Revery and Dia at Canopy Hotel in Yorkville. At Deauville Club his focus is French cuisine with a twist – taking classic French dishes and reimagining them through creativity and global influences, resulting in menus that feel refined, expressive, but familiar.

“French cuisine has always been my foundation, but I love pushing it beyond borders. At Deauville Club, I’m reimagining classic French dishes through Mediterranean, North African, and international influences, creating plates that feel refined yet approachable, with bold flavors and thoughtful technique,” says Chef Justin.

The beverage program at Deauville Club is thoughtfully curated to complement Chef Justin’s French fusion menu, featuring globally inspired cocktails and French-forward wines designed for seamless pairing. Highlights include umami-driven cocktails like The Fifth Taste alongside classic French wine selections such as Picpoul de Pinet and Right Bank Bordeaux.

Chef Justin Raponi’s new French Fusion Menu at Deauville Club Highlights:

MARSEILLE-STYLE KING SHRIMPS: Sautéed Fennel | Orange Citrus | Sweet Tomatoes | Clam Jus | Garlic | Crostini | Saffron Rouille

French, Italian & Spanish Fusion – Three Mediterranean culinary worlds meet. French Provençal technique shines through the saffron rouille and delicately sautéed fennel, Italian influence appears in the sweet tomatoes and garlic-forward aromatics, while Spanish flair comes through in the bright citrus notes and crostini accompaniment.

HARISSA SPICED WINTER SQUASH CURRY: Garbanzo | Roasted Kabocha & Butternut Squash | Saffron Coconut Tomato Almond Cream | Basmati Rice | Cilantro | Pomegranate | Papadum

Mediterranean, North African, South Asian Fusion with French Technique – A vibrant, comforting dish layering Mediterranean and North African warmth with South Asian aromatics, finished with a French velouté-style saffron coconut tomato–almond cream.

RICOTTA & SPINACH BAULETTI: Seared Ham Hock | Pearl Onions | Parmesan-Saffron Cream Reduction | Pepperoncini | Sun-Dried Tomato Pangratto

French & Italian Fusion – Classic Italian pasta elevated with a French-inspired parmesan–saffron cream reduction and slow-seared ham hock, balancing richness, texture, and refinement.

LOBSTER ORECCHIETTE: Nova Scotia Lobster | Grana Padano | Chili Cognac Rosé Sauce | Micro Basil | Grilled Focaccia

French & Italian Fusion – Sous vide Nova Scotia lobster meets a silky chili-cognac rosé sauce, where Italian comfort and French brasserie technique come together in a warm coastal expression.

PERNOD FLAMBÉED SALMON: Parmesan-Crusted Brussels Sprouts | Pearl Barley Herbed Risotto | Fennel–Tarragon Truffled Coconut Cream | Basil Oil

French & Mediterranean Fusion: Classic French flambé technique paired with Mediterranean vibrancy, with Pernod, fennel, and tarragon layered into a rich yet balanced composition.

FILET DE BOEUF CAB: King Oyster Mushrooms | Garlic Spinach | Crispy Enoki | Parsnip Purée | Port Wine Demi-Glace

Classic French Steakhouse with Japanese Influence – French steakhouse tradition meets refined Japanese sensibility, blending umami-rich mushrooms and delicate textures with a deep port wine demi-glace and velvety purée.

More information on Deauville Club’s new menu and reservations here.