Cuisine:

• Catering
• French

Didier Restaurant & Catering Description:
Chef Didier Leroy's refined French cuisine is so classic that non-foodies may not get the nuances. You can't have his frites, among the best in town, unless you order their appropriate dish, the hand-cut tenderloin steak tartare. Born in Picardie, France, Leroy learned thousands of recipes at the École Hôtelière in Paris; then, he spent decades polishing his skills at top restaurants in France and Toronto. Assiette Canadienne is an artistic arrangement of Quebec king crab, maple-smoked salmon and a creamy savory egg returned to its shell and crowned with Quebec sturgeon caviar. The soupe du jour may be Esau, a purée of black lentils. Seared beef tenderloin comes with a refined veal marrow bordelaise sauce and just the correct amount of dauphine potatoes, white asparagus and slivered shallots. A fresh trio of local fish is perched on mushroom duxelles, their flesh enhanced with a savory red wine genevoise sauce. In winter months, a hearty lamb shank or a cassoulet with house-made duck confit, Toulouse sausages and pork belly may appear on the seasonally changing menu. Finish with the Côte D'Azur soufflé, a Grand Marnier-infused version atop a chestnut purée. The red oak-paneled room is elegantly subdued, while servers are clad in black. The 120-selection wine list is exclusively French and Canadian, hand-chosen to match the food.


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