On Toronto’s east end, Auberge du Pommier offers an escape to a French cottage. The space feels so much bigger and spacious than the outside suggests, and the white glove service for caviar alongside the champagne experience elevate the French cuisine to a whole new level. An authentic, wood-burning fireplace is lit every winter day to offer guests a cosy, welcoming atmosphere that maintains its upscale elegance, the very atmosphere guests have treasured since 1987. It was built around the vestiges of two cottages from the 1860s to create a sophisticated take on country charm. It is subtle yet romantic, making guests feel like they’re dining in an upscale restaurant in Paris after a day spent being pampered at the spa, a mood only enhanced by the summer’s lush, floral terrace. To dine at Auberge is to continue the pampering. The expansive wine list features offerings from France and beyond, complementing classic fare that includes pâté en croûte, a dish crafted from Hudson Valley duck and foie gras, dried fruits, pistachios and port wine gelée; and bisque de homard, comprised of poached lobster tail, claw meat croquette, heirloom carrots and clementine. The eatery’s specialty, its pièces de résistance, include a seared foie gras and shaved truffle noire, served by the gram. “In this industry, I believe getting to the top is one thing, but staying on top and maintaining that reputation and consistency year after year is the real challenge,” says executive chef Doug Penfold. “I’m honoured to be part of a team dedicated to a high level of culinary excellence.”
