La Collab

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Lucie Culinary Series, La Collab No. 11

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Thursday June 19th

$295.00

Restaurant Lucie | Toronto | 100 Yonge Street, Toronto ON

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The Art of French Dining

An Evening with Chef Arnaud Bloquel, of Michelin-recognized Restaurant Lucie alongside Executive Chef John Horne, and Chef de Cuisine Kane Van Ee of Toronto’s iconic Auberge du Pommier.

Immerse yourself in an unparalleled culinary experience as two of Toronto’s most esteemed French dining establishments unite for a one-night-only collaboration that celebrates the richness of French cuisine.

Restaurant Lucie, nestled in the heart of Toronto’s Financial District, is known for its contemporary interpretations of classic French dishes. Chef Bloquel’s creations exemplify the restaurant’s commitment to blending tradition with modern flair.

Auberge du Pommier, a cornerstone of Toronto’s fine dining scene since 1987, exudes timeless elegance. Under the guidance of Chefs Horne and Van Ee, Auberge du Pommier offers refined French cuisine infused with innovative North American influences, creating seasonal menus that are both elegant and genuine celebrations of fine food.

This special evening promises a harmonious blend of Lucie’s modern elegance and Auberge du Pommier’s classic refinement. Curated by Lucie’s Head Sommelier, Quentin Mereu, and Auberge du Pommier’s Sommelier, Roland Meseck, each course will be thoughtfully paired with exceptional wines, enhancing the intricate flavors and textures of the dishes.

Inclusions & Details:

  • A complimentary glass of Mumm Cordon Rouge Champagne upon arrival.
  • A decadent, one-night-only multi-course menu crafted by the culinary teams of Restaurant Lucie and Auberge du Pommier.
  • Premium, thoughtfully procured wine and cocktail pairings. Non-alcoholic pairings are also available (please indicate in the notes when booking).
  • This is a pre-paid, non cancellable, non refundable, experience for $295 per person, inclusive of beverage pairings and gratuity, excluding applicable tax.
  • Pricing is the same whether you have wine pairings or non-alc pairings.
  • See additional details below.
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Meet the Chefs

Executive Chef John Horne | Auberge du Pommier

John Horne is the District Executive Chef at Oliver & Bonacini Hospitality, leading the kitchens at Auberge du Pommier, La Plume, Maison Selby, Biff’s Bistro, and overseeing O&B’s culinary operations nationally.

John trained in London at acclaimed restaurants including L’Escargot, The Square, The Orrery, and Almeida under Chef Ian Wood, before returning to Toronto to work under Chef Jason Bangerter at Auberge du Pommier. After time in Provence at Crillon le Brave, he led Canoe as Chef de Cuisine, championing Canadian cuisine.

His passion for wild game and foraging continues to shape his ingredient-driven approach.

Chef Arnaud Bloquel | Restaurant Lucie

Born in Guadeloupe, Chef Arnaud Bloquel has crafted a career shaped by diverse cultural influences and rigorous training in France’s most celebrated Michelin-starred kitchens. After earning accolades for his restaurant L’Orchidea in the Caribbean, Chef Bloquel now leads the kitchen at Restaurant Lucie, where his contemporary approach to French cuisine has brought Toronto’s fine dining to new heights.