Owner Herve Martin shows his jam making skills in the latest issue of Edible magazine. You can download the full pdf file here.
We wish to thank Rob Van Westen and his family for participating in The French Table's first winery dinner. A great selection of wines was paired with chef Alex Mok's dishes. Look for these wines at your favorite liquour store. Vino Grigio Vivacious Pinot Blanc V 2010 French style Bordeaux Voluptuous Vicicle: Voignier dessert wine http://www.vanwestenvineyards.com/
You may have heard of the 100 mile diet that advocates eating locally grown food produced within 100 miles of your home. The French Table may be considered a proponent of the 100 meter diet. Herve Martin, chef/owner of The French Table grows many of the vegetables used in his restaurant from his home garden that is only a couple of blocks from The French Table. Everything is grown organically and the selection of produce varies with the seasons.Here is a short list of his garden vegetables used in dishes at the restaurant. chives onions parsley tomatoes tarragon rosemary sorrel green and purple beans pumpkin Besides vegetables, Herve sources other local meats, fruits and vegetables as well. You can often find him engaging with vendors at farmers markets and growers of unique local items such as sea asparagus.
Thanks for the mention Where magazine! The floating island is one of our most popular desserts. To find find more food pics, check out our full dinner menu in photos. http://thefrenchtable.ca/web/dinner-gallery/