In the short while that restaurant Candide has been open, I’ve been lucky enough to try a couple of Chef (and Owner) John Winter Russell’s changing, seasonal menus. Always a $45 four course table d’hôte menu (with a choice between two main dishes) and using ingredients exclusively from Quebec, Ontario, and the Maritimes – his dishes are always creative and undoubtedly very fresh. In winter months, hearty feasts dominate the menu (think root vegetables, pickled cabbage and Guinea hen – for example) whereas in the summer months the local harvest shines (as you will see below).
Candide’s philosophy for traceability ebbs into their wine selection – establishing close relationships with winemakers and understanding what techniques they use. With a myriad of tasty and unique natural wines, I strongly suggest opting for the $40 wine pairing.
A couple of weeks back, I parked myself at the chef’s table alongside Mel (from La Pique Assiette) and here is what Chef Winter Russell and Sommelier Emily Campeau had us try:
A perfect summer meal; satiating and fresh, without being heavy and overindulgent. Special shout out goes to front-of-house maven, Valerie Belisle, who answered Mel and mine’s 101 questions about food, wine and restaurant philosophy.
Located at 551 Rue Saint Martin, in Little Burgundy, Candide is open from Wednesday to Sunday starting at 5pm. Have a look on DINR to see if any last minute reservations have come up.
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