Christmas Extravaganza Auberges du Pommier

Christmas Extravaganza

Black Tie Event

Address:
4150 Yonge Street
North York, ON, Canada(416) 222-2220

Christmas Extravaganza

Tuesday, December 4th, 2007

Thank you Jason!

This years Christmas Extravaganza took place at the Auberges du Pommier under the guidance of Chef Jason Bangerter. This was a Black Tie and regalia event. Much thought and effort has gone into this event.

Chef Jason Bangerter of Auberge du Pommier (Toronto, Canada) describes his culinary style as "solid elegant Euro-French with a modern twist and pushing the envelope is part of a day's work. Jason strives for gastronomic excellence. Daily challenge allows him to flourish.

Toronto Life gives Auberges du Pommier

½

EDITORIAL REVIEW

Chef Jason Bangerter is the attraction for lovers of modern French food cooked and presented with precise elegance. One of an infallibly attentive, well-schooled staff, the waiter pours foie gras truffle jus over a moist roast grouper fillet served with salsify and gently pickled cabbage. The sweetness of tender juniper-roasted red deer saddle is balanced by the delicately earthy flavours of chestnut, turnip, mustard greens and a tangy pumpkin chutney, while its sauce poivrade shows a hint of nutmeg as a suave modern homage to Carême. Foodies love the intelligent cheese presentation. Desserts maintain the high standards. France, understandably, looms large on a wine list of considerable depth.

Toronto life did a review on Chef Jason Bangerter review click here

This was truly an exceptional meal. Paired with the best wines the IWFS cellar could produce. The artistry that went into the dinner was on a par with Michelangelo and the passion of Aïda. Not only is Jason Bangerter a great Chef, he is eloquently articulate to the point of making you salivate with his powerful descriptions of what you are about to eat.

He is 100% Canadian having spent summers in the Maritimes and travelled the world to learn from the best. Jason has brought his knowledge home, home to Toronto. We are indeed privileged to have such a fine young man in our midst.

There is a unique style, unlike anything I have ever tasted, not a fusion of flavours but more a careful crafted selection of interposing culinary electricity that offer the dinner anticipatory excitement with every morsel.

The thought and effort that goes into creating a simple mousse is worthy of a Platoian tome. The Members of the IWFS were regaled with the intricate details of each course and its preparation by Jason. As we learnt, a lot of work goes into making the perfect Mousse.

As one of Jason’s better known patrons has said “It is simply the best!” (Queen Mum).

Jason is a graduate of George Brown College right here in Toronto.

Auberges du Pommier’s Richard Arnold kept a watchful eye on the wine and the specialized top notch service. Richard was this year's top graduate in the Sommelier Qualifying Course at the The Canadian Association of Professional Sommeliers (CAPS).

Richard has received an award from Bill Whiteacre, as President of The International Wine and Food Foundation of Canada Doug Colbourne, as Treasurers of The International Wine and Food Foundation of Canada. Your Career is launched....

Thank you for quietly making this a dinner to remember.

Click here for a short clip of Chef Jason Bangerter >>>>