Atelier, noun, ate·lier, \ˌa-təl-ˈyā\. An artist’s or designer’s studio or workroom.
That definition is exactly what this review is about.
Being a foodie and a passionate home chef, I am always seeking new and exciting culinary adventures.
I often seek burgers, steak or seafood but there are times when a splurge is in order.
I decided it would be time to tackle a tasting menu.
Beautiful food was one of my criteria and this man does it best.
The King of molecular gastronomy offers an amazing 12 course tasting menu with an available 10 wine pairings.
Nestled on the south-side of Rochester Street, in an unassuming grey brick building, pure artistry and culinary skill are on display.
No signage is required, the food here speaks for itself.
The dining room is dim but bright enough to enjoy the plates. A wide variety of music plays in the background and there is no art on the walls.
My friend and I were seated at a table for two.
We were seated by the Sommelier who provided us the wine pairing list. 10 different wines, from all over the world, flavours across the board. There was no doubt we were on board.
Our waiter came by shortly after to welcome us and to ensure we had no dietary restrictions.
In order to not give too much away here I will simply share some brief details of some of the flavours we experienced.
Our savoury courses included red deer tartare to beautiful smoked Acadian Sturgeon.
The plates were explosive with brightly coloured purees, and intense pops of flavour such as the dehydrated bone marrow.
The coolest plate by far was a glass ball, suspended on a hook tableside with a small hole that allowed only chopsticks to access the food inside.
Sweets blew us away beginning with an edible helium balloon to a dry-ice half fruit puree sphere.
The wines all complimented the dishes perfectly.
The team in the kitchen works closely with Chef. Everyone has input and it is clear that teamwork plays a large part in the restaurant’s success.
Just as I said, an artist’s or designer’s studio or workroom.