The sincerest form of flattery
Opening in the fall of 2006, Aggie Martin strives to imitate a traditional Parisian brassiere serving up the crème de la crème of French cuisine. Housed in one of Brampton’s most historical sites (where papers were signed in 1873 proclaiming the village a town), Aggie Martin presents a simple space representative of old world charms. Cream-coloured walls with slices of exposed brick, tiffany lamps set upon the wooden bar, antique clocks, and a creaky staircase all add to the overall effect of times past. Rimmed with contemporary seating, oblong dining tables with plush high-backed red chairs give a splash of vibrancy to the room.
The crème de la crème
The bill of fare at Aggie Martin spans a number of French delicacies, and each item on the menu tells of a good wine pairing. Start with escargot a la Persillade, a typical plate of snails in garlic and parsley butter served in a potato shell. There is also brie en croute (wrapped in pastry), shrimp and scallops in a sambuca cream sauce, and soupe a l’oignon gratinee (read: French onion soup). Crepes are proffered in three varieties, like the au poulet riviera—sauteed chicken, peas, and aged cheddar sauce rolled and topped with béchamel. For the main course, coq au vin and chateaubriand are of the more familiar dishes, but Aggie Martin does well to feature lesser known courses. The sole andalouse, for instance, is pan-fried filet of sole with a sweet pepper, garlic, and tomato sauce spread. For pasta, try the butternut squash wrapped in handmade pasta in a sage cream sauce.