Bienvenue, 2009! We can't get enough
of deux mille neuf!

Last year had its ups and downs, but when you walked through our doors, you knew what to expect: liberté, égalité, and convivialité. Markets may plunge, parliaments may have crises, but some things don't change. If things get tough in the year neuf, remember that we're always glad to welcome you with good food and well-chosen wines.

The perfect place for the weekend

We're open for brunch and dinner on Saturdays (starting at 11:00am) and Sundays (at 10:30am). Park in our complimentary private lot at the back, or on the street (free until 1:00pm), ride or walk if the weather permits and work up an appetite. The Brunch menu is also available on Mondays of long weekends.

Join us on Rue Wellington

For those who missed our tumultuous move, we are now located at 432 Wellington St West, just west of Spadina and a block south of King, in Toronto’s historic Garment and Warehouse District. It's a spacious, tree-lined boulevard with plenty of parking and the perfect location for our summer terrasse. We are conveniently located downtown, but pleasantly situated off the beaten track. No noise but birds in the trees and Ella on the soundtrack.

Chef Albert Ponzo is cooking up a storm in his state-of-the-art open kitchen and receiving great feedback from customers and critics. His resolutely authentic Bistro menu summarizes the best of his trips to France. Watch out for his Fall menu, debuting on October 15!

What to look forward to

The new rear jardin

We have finished our back garden, which is now well planted and features a beautiful lead fountain cast by a local foundry.

Meanwhile, as co-proprietor Jean-Jacques Quinsac remains busy cellaring newly arrived shipments of hard-to-find regional wines of great value, Chef Albert Ponzo is at the stove. Try his Os de Crô-Magnon, a neanderthalesque bone marrow with a parsley salad, or his pied-de-cochon, his boudin noir, his skate wing beurre noisette, his tongue of Wapiti ravigote, his sow's ear and lentil salad, his Tripes à la Tripel, not to mention his Alberta lamb gigot or his entrecôte steak frites. For desserts indulge in the Île Flottante or the Baba au Rhum.