Menu Critique 1.What is the philosophy or concept of the Chef, what is important to them about the food they create? Type your answers directly onto this form, save it, and upload it. 2.Does the menu reflect this philosophy? Support your answer using examples from the menu items and the Chef's biography. 3.Where is the restaurant located, and what is it about that area that makes this philosophy successful? 4.15 this menu balanced? Which categories are represented by which desserts? Are any not represented? 5.15 this menu seasonal (all from 1 season) and is it using local or regional ingredients? Remember that, just because it could be local, doesn't mean that it is. It must say where the ingredient comes from in order to truly be local/regional. Support your answer using specific examples from the menu. If items are not seasonal or local, make suggestions for tweaking items to have a seasonal or local focus. 6.What menu items did you like, and why? Was there anything that you did not like, and why not? Restaurant Auberge Du Pommier Location 4150 Yonge Street, between York Mills Road and the 401 About A modern French fine dining restaurant, Auberge du Pommier exudes a quiet confidence, reflecting our commitment to culinary excellence and inspired service. Our cuisine is traditional French, with innovative North American influences, and our seasonal menus focus on quality by using the finest ingredients, highlighting their natural flavours and textures and plating them elegantly. Constructed around the rustic vestiges of two 1860's woodcutters' cottages, Auberge du Pommier combines country charm with contemporary sophistication and style. Featuring wood burning fireplaces in winter and lush, floral terraces in summer, it is a welcoming, refined retreat from the city Menu Fruits des Champs 13 berry terrine, vanilla streusel, Champagne sabayon, sorrel glace Chocolat 15 Cognac & chocolate ganache, pine nuts, cocoa shortbread, Chambord liqueur, sea buckthorn ice cream Peche Melba 14 peach & raspberry parfait, vanilla creme prise, brandy snap, fennel pollen, peach & thyme sorbet Torte Sacher 14 chocolate gateau, apricot gelee, marcona almond beer nuts, foie gras ice cream Souffle 18 pistachio, matcha, Frangelico & tonka bean creme anglaise Creme Brulee 12 berry compote, lemon shortbread ALL CHEESES ARE SERVED WITH WALNUT BREAD, ONTARIO HONEY & YUZU MARMALADE Brie de Meaux soft, unpasteurized cow's milk cheese, aged 2 months from the town of Meaux, France Sainte Maure semi-soft, ash-covered pasteurized goat's milk cheese from Loire Valley, France Ossau-Iraty semi-hard, unpasteurized sheep's milk cheese, aged 2 years from Northern Basque Country, France Laguiole hard, unpasteurized cow's milk cheese, aged 2 years from the mountains of Aubrac, situated in Massif Central in Aveyron, France Fourme d'Ambert semi-hard, smooth, rich & creamy blue unpasteurized cow's milk cheese, aged 3 months from Auvergne, France