Auberge du Pommier

Duck Confit

Slow-rendered leg with crisp bronzed skin over a silky potato preparation, the kind of dish that makes a case for classical technique over novelty

Escargots de Bourgogne

Classic garlic-parsley butter preparation served piping hot in the shell — a textbook execution that rewards the traditionalist

Foie Gras

Pan-seared with a fruit-forward accompaniment that balances the richness without masking it — a reliable benchmark for the kitchen's skill with luxury ingredients

French Onion Soup

Deep mahogany broth with a proper Gruyère crust that requires a spoon to crack — one of Toronto's better renditions of the classic

Rack of Lamb

Herb-crusted and roasted to a consistent medium-rare, served with a jus that shows real depth — a reliable choice among the mains

Cheese Trolley

A rotating selection of French and Quebec cheeses presented tableside — the breadth and condition of the board is one of the kitchen's more distinctive offerings in Toronto

Crème Brûlée

Properly torched to order with a glass-thin caramel crust over a vanilla custard that sets cleanly — the kind of dessert that signals the kitchen takes the classics seriously