Lunch with Bonne Maman - A Bit of Sweet and a Bit of Savoury
What happens when you put together a great chef, a group of foodies, bloggers and the best French jams…?
I was invited to join a group of foodies and bloggers for a tasting menu inspired by the jams and jellies from Bonne Maman at Cluny Bistro in The Distillery District. The menu used the jams in the most tasteful way - to add a bit of sweet and bit of savoury.
Our lunch started with me eating a basketful of bread, I did have to try all the jams after all, just part of the job. Our first course was a plate of brilliantly roasted heirloom carrots which Chef Paul Benallick slow roasted for eight hours in butter (he did mention it was a lot of butter) and Bonne Maman Red Currant Jelly. The plate was brilliant.
The second course was grilled East Coast halibut cheeks, acorn squash and Bonne Maman Dulce de Leche served on top of steel cut grits. – I need this recipe please!
Our third course was a whole slow roasted organic duck with Bonne Maman cherry jam, and black walnut chutney served with brussel sprouts, quinoa salad and confit fingerlings. Save room for dessert!
Dessert … Bonne Maman chestnut spread stuffed profiteroles, milk chocolate chantilly, red currant jam and nut clusters Happiness is on this plate.
There was also a lot of talking, photographing, instagraming and twittering going on. I sat across from the beautiful TV personality Chef Christine Tizzard, her media accomplishments include appearances on CityLine, Steven and Chris and Rogers Television. She shared with us her passion for fresh food and love of cooking.
I left with a goodie bag of Bonne Maman jams and lots of inspiration, I can't wait to try them in my own recipes from the sweet to the savoury.
Check out my easy recipe using Bonne Maman Dulce de Leche.
Thank you Branding & Buzzing, Cluny Bistro, the most beautiful French restaurant in Toronto and Chefs Paul Benallick and Christine Tizzard for hosting a delicious afternoon. I will be back soon.