FFF – Wedding Reception

It’s been a while since I did a post just about food.  So, I think it’s fitting that this Food Frenzy Friday is about what we selected for our wedding/reception dinner.

Our wedding ceremony and reception were held in the same place:  Didier Restaurant.  D and I first visited the restaurant on 3 October 2009 as a celebration of our 2 years together.  It was only fitting that on our 3rd anniversary we would return to the restaurant to get married.  (Yes, we got married on the anniversary of our first date.)  We selected Didier’s because of two things.  First, Didier is a lovely man: warm, funny, chatty, opinionated, and French.  Second, Didier is a damn good chef.

Chef Didier Leroy was awarded the Chevalier de l’ordre du mérite agricole a few years ago.  That’s a serious honour folks.  It’s like being knighted…except it’s for cooking.  At the restaurant, Didier produces fantastic French cuisine using local Ontario or Canadian products where possible.  Our favourites on Didier’s seasonal menu include PEI oysters, duck confit (with crispy skin and melt-in-your-mouth meat!), and soufflé (I’ve sampled his lemon and strawberry soufflés).

After the short and simple ceremony, cocktails were served at the bar.  We chose three different hors d’oeuvresflamiche – a sort of flammekeuche/tarte flambée from northern France; bacon-wrapped dates which were oh-so-good!; and Valrhona chocolate crêpes with smoked trout and creamed cheese mousse which were yum, yum, yum!  The wait staff also passed around glasses of  Cuvée Catherine Rosé Brut sparkling wine from Henry of Pelham Estate in Ontario, Canada.  (D had to concede to a Canadian sparkling wine as opposed to champagne as the price per bottle of champagne, here in Canada, is ridiculously high.  The wines served with dinner were, of course, French.)

Salade Waldorf

Now comes the serious part of the reception:  the dinner.  We opted for a 4-course menu for dinner.  Our entrée was a salade Waldorf which was served with Heimberger Riesling Vieilles Vignes 2008, Alsace.  The salad was unlike any Waldorf salad I’ve ever seen or eaten.  It was a construction piece with the various elements layered on the plate.  Instead of a mix of celery, apples, and walnuts, in a mayonnaise dressing served over lettuce chef Didier laid the lettuce leaves as flower petals on the plate.  The lettuce was topped with sliced celery root that were dressed with a house-made dressing.  The apples were sliced in bâtonnets and topped the celery salad.  The Riesling paired with the salad had to be the best Riesling I’ve ever tasted (and I’ve tasted a lot owing to the fact that D and his family love wines from Alsace).

For our premier plat we chose Mediterranean sea bass served with cauliflower purée and sauce vin blanc.  The wine paired with this course was the Domaine de Saint Pierre Sancerre 2009, Loire Valley.  All I have to say is Oh My God!  The fish was cooked to perfection and the sauce was perfectly balanced to match the delicate fish.  It was light, tasty, and delish.  My tum-tum was happy and ready for the next course.

Sea bass

Halfway through my sea bass. Oh, it was so good!

For our deuxième plat we selected filet of beef Wellington and paired it with Château du Pavillon Haut-Gros-Bonnet, 2006, Canon-Frossac.  I think this was my favourite course.  The filet was cooked medium-rare and was oh-so tender.  It literally melted in our mouths.  I’m sure you could have cut the meat with a plastic spoon, it was that tender.  (The night before Didier told us that he had found a perfect filet and couldn’t wait to prepare this course.)  Mmm, it was so delicious.  I was in food heaven!

Our oh-so-delicious beef Wellington

For dessert we chose individual tartes tatin (which weren’t really tartes but more a baked apple but which still put a smile on my face and a big grin on my tummy) and served the Riesling for those who wanted it.

Mmm, dessert!

As a late night treat there was also “wedding cake” courtesy of La Bamboche.  We were fortunate enough to be introduced to pastry chef Steven Nason by Tory (Didier Restaurant).  Our cake included three different mini opera cakes (pistachio cream, caramel apple, and cassis) and an assortment of macarons (cassis, lavender, caramel and sea salt, yuzu, espresso, and sangria) with white chocolate mousse.  This made for a perfect close to a wonderful day and Steven has made it onto my food-favourite list.

Macarons and petit fours

D and our wedding "cake"

All in all, it was a perfect dining experience.  If you’re ever in Toronto and looking for some good French food or pastries, check out Didier Restaurant and La Bamboche.  They are definitely two of my favourites.

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Categories: FFF (Food Frenzy Fridays)

Author:Tanya in Transition

I am a woman in transition. I left my job of 13 years to find happiness and self-fulfillment...in France!

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3 Comments on “FFF – Wedding Reception”

  1. October 1, 2010 at 12:20 PM #

    Oh wow Tanya! I’ve got some serious catching up to do I see… congratulations.

    I just read this BEFORE lunch and now I’m absolutely starving and gagging for something as delicious as the food you’ve described above. Me thinks a ham sandwich is NOT going to cut it. How about Salade Waldorf followed by something (or everything?) off your “wedding cake”?

    • October 1, 2010 at 6:30 PM #

      LOL! 🙂 Yeah, it was a pretty spectacular meal and the “cake” was soooo good.
      Thanks for the best wishes too. And we are just dying to get home. Only two more sleeps!

  2. Tuula
    October 4, 2010 at 1:12 PM #

    Oh wow, I agree! There’s so much good stuff going on here that I don’t even know where to start…This Didier does sound amazing & the food looks absolutely delicious – sure that your guests were very happy with the selections.
    And the mini-opera cakes are to die-for – geez, that’s a fantastic idea. Think I might steal that one for my future nuptials 🙂
    safe travels home Tanya!

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