Colette Grand Café is a bit of a hidden culinary gem in Vancouver. Tucked away within the Holt Renfrew department keep, it’s smooth to miss it if you don’t know it’s there. But the eating place’s tackle of conventional French delicacies — with a twist — is so exact, you don’t want to overlook it.
“The menu takes a cutting-edge method to traditional French delicacies, with easy and ambitious flavors complemented by using a Mediterranean aptitude,” says Jason Harris, the eatery’s chef. “We source our components locally as much as possible, and our menu is 25 in keeping with cent plant-based, in line with Colette Grand Café’s dedication to sustainability.”
The curated menu features favorites like Salad Niçoise and Steak Frites and some seasonal delights, which might be constructed around locally available ingredients depending on the time of year. “Our menu modifications with the season, and we intend to recognize our elements and products based across the time of year,” Harris explains. “We have a wide variety of providers, all based regionally, wherein we have the opportunity to work with them and source splendid merchandise. We do our high quality to ensure we use the array of pleasant elements that B.C. Has to offer all through the seasons.”
Harris, who studied at Vancouver Community College’s Culinary Arts Program earlier than working for the diffusion of restaurants in the Fairmont Lodge chain and competing as a member of Culinary Team Canada, pointed to the Miso Roasted Sablefish as his contemporary favorite some of the eatery’s seasonal services. “We serve it with a mild, soy-marinated eggplant and a ginger scallion sauce,” he explains of the entrée. “The eggplants bring an exceptional flavor intensity to the dish, and the sauce’s brightness cuts through the sablefish’s richness.”
But, it’s the cafe’s take on the conventional French plates that he says proves most popular with a few of the eating place’s visitors — new and returning. “Having traditional French dishes on the menu usually opens up a few top-notch conversations with our visitors,” Harris says. “Having a dish like Salad Niçoise is familiar to several human beings; they understand the elements, and it’s comforting for them. “We want to study conventional dishes and see how we can slightly step out of the box with them. Still preserving similar flavor profiles and core ingredients, however, making little modifications to beautify their memories of that dish.”
Our dinner party stuck with these tried-and-proper dishes and began our meal with some nibbles each of the Salad Niçoise ($22). The fresh salad capabilities generous slices of Albacore tuna, gentle-boiled egg, inexperienced beans, potato, gem tomatoes, olives, and a crimson-wine French dressing. The vegetables in the salad were fresh and crisp, and the dish made for a nice, mild, shareable starter. While exciting, it may have used a piece greater bite. The gently dressed salad needed something. Perhaps a saltier olive near the mild green choice or a chunk more sharpness to the vinaigrette.
Happily sipping our chosen selection of wine and bubbles, we waited for our next dish to reach: the Maison Burger ($20). A hulking advent offering two pork patties made in-residence the usage of a blend of chuck and brisket, thick-reduce bacon, sweet take pleasure in mayo, elderly white cheddar cheese, lettuce, tomato and pickle, the meaty dish turned into flawlessly prepared and completely delicious (even though, one patty could be sufficient). The golden fries at the aspect have been crispy and exquisite. They have been a quick favorite with the participants of our dinner party. And, because it turns out, it’s a familiar treat for Chef Harris, too.
