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| - i'm here for the food, which is seriously as good as it gets! The ambiance and atmosphere has my thumbs up too, but let's not digress...we're here for classic french cuisine and i'm keen to see if there's any other restaurant in Toronto that can upseat the #1 Didier.
For the hors d'oeuvres, i ordered frog legs which is a uniquely Provencal dish. Well fried in fritto batter and soft moist meat indicates care and technique. Saucing was a tiny bit on the sweet side for me, i understand the chef is trying to go the off-beat route for a classic dish but if he would just reduce the sweetness by 15% it would be a perfect dish that's accompanied by perfect greens with a hint of vinaigrette.
Steak tartare was perfectly done all around, and we ordered more due to its quality marinations, and prescient pairing with sweetbreads that begged for more!
Also, tried the oysters which were a great bargain for $1 per half-shell after 5pm. However, i'm no oyster aficionado but it's considered decent for its price by my dining friends who are real oyster fans.
Mushroom soup was really excellent, and on-par with auberge du pommier's legendary Cappuccine de Truffe. Here at Biff's, the mushroom soup featured roasted mushrooms that form part of the stock as the hint of smokiness really melds well with the richness of mushroom. Chives and a bit touch of creme fraiche brings the soup a touch of acid and freshness. Well-constructed.
The buf bourguignon was well made. Classically stewed for hours with fantastic sauce to go with.
Creme brulee was excellent with lots of vanilla beans in it, very generous. However, i have to fault them on messing up flambing the top layer. Some of my dinner partners had charred ones, while i had a perfect one, the layer was somewhat thick for my liking and had to use pressure to break apart. A perfect one requires a single tap.
The creme caramel was perfect. Luscious and delicate texture reminding me of tofu with a touch of firmness from the yolks. Minimal number of air bubbles in the dessert is a good indication of a folding techniques when mixing. Officially the best creme caramel in town.
The menu is very extensive, while there's some misses from my dining partners such as a dry duck confit (where Didier and La Palette offers excellent variations!), this is a place with excellent potential with the charming patio and friendly service. Also, it's few minutes walk from home.
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