519-743-8335
Program Inquiry

Chef's Tables

we welcome you to join us

Our Chef de Cuisine and Culinary Management students work tirelessly while in the practical component of their programs under the tutorship of their professional chef instructors to prepare and serve you exceptional and innovative menus.

Service begins at 6:30 pm.

Cost is $60 per person.

Prepaid reservations are required - space is limited!

Reservations can be made by calling (519) 743-8335.

Prix fixe menu (four or more courses), including coffee or tea.

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Tuesday, November 28, 2023

Chef of the Day - Jasjot Bawa - Chef De Cuisine Student

 

1st Course
Lentil Soup
Onion Cauliflower Bhaajji (pakora)

2nd Course
Charcoal Samosa
Tamarind yogurt and pomegranate chutney
Frizzee greens
Cilantro and green chili pepper sauce

3rd Course
Prosecco Tangerine and Ginger Sorbet
Candied pickled ginger
Red beet coral

4th Course
Reconstructed Chicken Tikka
Biryani ballotine
Tikka sauce
Crispy fried onion

5th Course
Mango Vermicelli Panna Cotta

Choux pastry
Rose water pastry cream

Assorted Flat Bread

 

Chefs Table Menu - November 28 - Top Toques Institute of Culinary Excellence

Bon Appétit!

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Past Event Menus

Chef's Tables Dinner Menu - October 31, 2023 - Top Toques Institute of Culinary Excellence
Chef's Tables Dinner Menu with Foodzen - Sept 26 - Top Toques Institute of Culinary Excellence - 1
Chef's Tables Dinner Menu with Foodzen - Sept 26 - Top Toques Institute of Culinary Excellence - 2
Chef's Tables Dinner Menu - June 27, 2023 - Top Toques Institute of Culinary Excellence
Chef's Tables Dinner Menu - May 30th - Top Toques Institute of Culinary Excellence - 1
Chef's Tables Dinner Menu - May 30th - Top Toques Institute of Culinary Excellence - 2
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November 15th, 2022

1st Course
Duck Confit Wonton with Duck Consommé Shooter

2nd Course
Seafood Sausage with Pea Purée and Jardinière

3rd Course
Red Cabernet and Shallot Sorbet

4th Course
Sous Vide Flank Steak Roulade with Smoked Maple Barley Parcels served with creamy butternut squash, sautéed mushrooms, and honey-ginger aronia berry reduction

5th Course
Goat’s Milk Yogurt Orange Panna Cotta, Hibiscus Soup, Cranberry Meringue and Rosewater Gelée
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