Now, we don’t normally go for five-course prix fixe menus on Triple B, but when I heard this one was being made tableside by a 6 cm animated chef, you KNOW I had to check it out, bro! Le Petit Chef just opened up in downtown Toronto a few months ago — they’ve already got one in Richmond Hill, Vancouver, and about 30 other places, including 12 in Germany(!), so you know it’s gotta be good, right?
So here’s the deal. Before each course, you get an animated show projected onto the table about how Le Petit Chef cooked each dish, and then they replace the animated version on the plate with the real thing. You KNOW we never eat salad on Triple B, but after I saw all the trouble this little guy went to in pulling those veggies outta the ground, I felt like it was my duty to chow down on this caprese salad, son!!!
So, what we’ve got here is some lettuce, thinly sliced radishes, two kinds of tomatoes, with a big ol’ hunka Buffalo mozzarella in the middle and these little balsamic pearls on top. I’d say this is one of my Top 5 salads of 2023 — but it’s only January and I don’t think I’ve had five salads this year, so take that for what it’s worth…
Up next, we’ve got seafood bisque with one mussel, a nice little piece of lobster and a tiny hunk of octopus that Le Petit Chef chopped off a big ol’ ock who was trying to eat him for dinner. Dude almost gave his life for this dish, so you know it’s gotta be good!!!!
At this place, you get not one, but two main courses — although they’re both pretty petite. But I gotta say, the little guy makes a mean chicken ballotine, stuffed with spinach, goat cheese and red peppers. You’ve got a couple potatoes on the side, and some demi-glace and red pepper sauce for dipping, along with a sprig of pine needles sticking out of the top. I actually saw someone eat all the pine needles — she must have really fresh breath, bro!!!!
But now it’s time for the moment de vérité — filet mignon au poivre, mec! This had to be the smaller steak we’ve ever eaten on Triple B, but it’s still a lot bigger than the guy who cooked it, so I will give him that. Nice char on the meat, with a bit of peppery taste, and the mashed parsnips really kicked it up a notch! I’m not sure I needed three spears of asparagus, though… You cuss, I cuss, we all cuss for asparagus, bro!!!!!!!!!
But even after lighting himself on fire when he was cooking the steak, the little dude really came through with dessert. Although it’s hidden under a whole buncha berries here, this creme brulee had the hardest, crunchiest shell I can ever remember breaking through… and when it comes to creme brulee, that’s a really good thing. Dude was saving the best for last, bro!!!!!
Burgers, Bacon & Beer 