Didier Restaurant & Catering
1496 Yonge Street, Toronto, ON, M4T 1Z6
An award-winning kitchen serves up superior French cuisine for all occasions.
|Cuisine Type |||French|
|Ambiance |||Power Scenes, Quiet Conversation, Romantic Spot, Fine Dining|
|Meals Served |||Lunch, Brunch, Dessert, Dinner|
|Amenities |||Full Bar, Great Wine List, Must Reserve, Notable Chef, Parking, Prix Fixe Menus|
|Pricing |||$41 and more|
|Payment |||MasterCard, American Express, Visa, Cash|
|Getting There |||St. Clair station|
|Cross Street |||Yonge and St. Clair|
|Tue-Fri 11:30AM-2AM, Wed-Sat 5PM-10PM, Sun 11AM-3PM, Closed Mon|
Profile Last Updated: January 08, 2009
Classic French cuisine is on the menu day and night at Didier, a restaurant named for Chef Didier Leroy, who brought his medal-winning culinary talents to midtown Toronto. His recipes combine French elegance with the finest domestic organic ingredients, along with a beguiling wine list. Meals are served in an exquisite dining room atmosphere ideal for business luncheons, relaxed celebrations, or a romantic dinner that is worthy of being remembered forever. Didier is also available to prepare a feast from scratch inside private homes.
Didier’s lunch menu begins with a soup of the day, and salads made with basic greens and beyond. Foie gras, fish tartar, marinated salmon and king crab meat are also starter selections. The egg dishes include Benedict and Florentine creations, along with a cheese omelette. Main midday courses include open face shrimp ravioli, a seared daily fish or a fresh-steamed trio of seafood, seared medium-rare steak, hand cut beef tenderloin, sautéed ham and cheese, and duck confit. Lemon curd tart and banana soufflé are among the dessert choices.
Dinner at Didier includes an expanded menu featuring starters like quail confit, esgargots tartlet, and Acadian caviar. Grilled red snapper, steamed Mediterranean sea bass, braised pickerel and seared Nova Scotia Arctic char are on the seafood agenda each evening. The entrée options also include roasted saddle of lamb, braised beef short ribs, seared loin of venison and steak tartar.
Wheelchair: no access to bathrooms