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Toronto – YYZ, YTZ

In a marbled and chandeliered Yorkville boîte that holds 19 diners and a few induction burners, chef Doug Penfold channels the relaxed luxury of southern France. Cured trout is stacked atop squares of sourdough Pullman and topped with aromatic chervil. A white-wine-brined galantine of chicken comes chilled and sliced with zucchini over sauce suédoise, infused with apple and horseradish. Wines lean white with a few lighter reds; split the difference with a rosé of grenache from Provence.

90 Yorkville Ave. M5R 1B9 | (416) 428-6614