ciao! reviews
is winning the love of Winnipeggers,
inspiring a speedy return for deli-
cious variations of cultured flavour
- and a flight of happy cheers.
Open Mon-Thu, 11:30 am-12 am,
Fri-Sat 11:30 am-1 pm, Sun 11:30
am-10 pm.
peasant cookery
Neighbourhood . . . . Exchange
Address . . .283 Bannatyne Ave
Phone . . . . . . . 204-989-7700
Entrées . . . . . . . . . . .$18-$36
A classically educated chef and a
rustically rebranded restaurant are
the essential ingredients at Peasant
Cookery, which melds high-class
French fare with rural influences.
Chef Tristan Foucault’s throw-
nothing-away practices transform
typically overlooked ingredients
into culinary chef-d'oeuvres.
Originally opened as a high-class
French restaurant, the current space
has transformed from prestigious
to pastoral. While mason jar-lined
windowsills have replaced white
tablecloths, French standard menu
items have stood the test of time.
Chicken livers swim in a red wine
sauce. Each bite is earthy and rich,
complemented by sweet and tart
notes of sun-dried tomato. Tourtière
represents rustic comfort food,
reminiscent of a Thanksgiving feast.
Clove and nutmeg pair well with the
savoury spiced meat, creating festive
flavours. The flaky exterior adds
contrasting crunch to this soft and
dense dish.
International flavours don’t take
a back seat with global ingredients
putting twists on tradition, like
coconut curry in butternut squash
soup. The silky broth is elevated by
mixing in crunchy bites of house
made puffed wheat, sesame and
pumpkin seed granola.
Norwegian cod delicately sits
atop a bed of cooked greens. Firm
yet tender, the fillet effortlessly
falls apart with the swish of a fork.
Saving a piece of the fresh focaccia
bread that comes pre first course is
a test of willpower, but, if accom-
plished, makes the ultimate dipping
utensil for the moat of broth that
surrounds the perfectly-plated dish.
Sift through the liquid gold to find
pieces of smoked pancetta, adding a
stroke of savour and crunch.
Traditional French meals rely on
simple combinations that enhance
the natural flavours of each ingredi-
ent. This technique is at play in the
half chicken entrée, a dish that spot-
lights poultry in all its versatility. A
bone-in chicken breast is glazed in
maple, accompanied by a lofty leek
bread pudding. Buried beneath the
breast is a chicken leg confit hash,
soaking up the cranberry vinegar
zest. Every mouthful is absolute
bliss.
With a prime location in Old
Market Square and French fare
beyond compare, it’s no surprise
that the windows into this eatery
constantly reveal a lively view of
happy gourmands.
Peasant Cookery is open Mon-
Fri 11 am-10 pm, Sat 4 pm-12 am,
Closed Sun.
EMPANADAS
Argentina’s
favourite snack
will now be YOURS!
Choose from 23 empanada
fl avours, a variety of alfajores,
cookies and more!
Unit 10, 1604 St Mary’s Rd.
204-615-8969
www.lapampaempanadas.ca
Get It To Go
yujiro
Neighbourhood . River Heights
Address . . . . . 1822 Grant Ave
Phone . . . . . . . 204-489-9254
Entrées . . . . . . . . . . . $5-$26
In an equidistant prairie city, well
away from two oceans, it’s a sur-
prise to discover sushi restaurants
that rival some of the best on either
coast. Yujiro is one of these. Chef
owner Ed Lam has assembled a team
that introduces flavour twists while
appealing equally to traditionalists.
The room is matter of fact, an
open space tastefully appointed with
simple but handsome dark wood
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ciao! / jun/jul / two thousand eighteen
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