TORONTO LIFE FOOD GUIDE
2004

Daniel Megly takes charge of all aspects of service while Daniel Clairet handles food – his approach is pan-cultural but in essence sensually French. Lately, their event planners often stage stand-up dinners that blend the mingling ease of a cocktail party with the full-service of a sit-down dinner presentation.

Tasting menus feature such delights as silver cappuccino cups of butternut squash soup, or martini glasses of shrimp and scallop ceviche, waiters offer course-specific wines and fresh breads from silver platters and endings are sweetened with tiny square glasses of rum panna cotta or individually plated miniature mango cheesecakes. As always, traditional dinner buffets and classic sit-down menus are still optional for weddings and more formal affairs.