Bring it on home
Opening its doors in October 2008, Loic Gourmet presents a worthy option for dining in—savoury French cuisine sans the sogginess that customarily comes with take-out. Affordable, fresh, local, and delicious, these are the mandates of Loic; in addition, the take-out containers are completely biodegradable. Offering a slight space for eating in, Loic’s focus is clearly on take-away, and the resto also proffers delivery and catering services as well. The secret behind their fresh food is surprisingly simple: already prepared, all that is needed is a quick re-heat in the oven.
Almost too good for take-out
A daily menu reflects Loic’s commitment to seasonal freshness, and what you will see is soups, salads, panini, and some seriously too-good-for-take-out entrees. Appetizers of charcuterie (with cured meats naturally raised from the Niagara region), rabbit terrine, Quebec cheese platter, and celeriac remoulade salad with apples and pistachios are some of the smaller/sharing plates on board. Several sandwiches, like croque monsieur and croque madame, black forest ham with brie, lemon thyme chicken, and three cheese panini make for a lovely lunch. Dinner time may see their naturally raised rotisserie chicken (by the whole, half, and quarter), duck confit, rainbow trout, stuffed red peppers, and chicken paprika. Sides are sold separately, and aren’t shy on the decadence: tomato Provencal, rapini, stuffed zucchini, and mini roasted red potatoes. Another option at Loic is their prix fixe menu which provides their daily main with a choice of soup, salad, side, or desert.
Go ahead, take the credit
Also carrying frozen foods for later days (and meals that you could probably take full credit for), Loic provides soups like cabbage and beet borscht, chicken noodle, and puree of winter vegetables. Sauces by the pound feature vegetarian pasta, made with olives, zucchini, sun-dried tomatoes, and fennel. Stocks by the litre provide choices in veal, chicken, fish, and a “restaurant-grade” demi glace. Toaster-ready blueberry pancakes, osso bucco, lamb shank, and naturally raised veal are some of the more substantial frozen entrees.