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  • Most of the reviews of CanCan are focussed on the decor which is lovely, I must agree. Lots of attention to detail here. Soothing colours, stylish patterns, and soft romantic music make the ambiance part a memorable evening. Right down to the charming little duck that contains the bill at the end of your meal. But lets talk about how good the food is. I believe French cuisine is the most difficult to get right. Many places give a dish a French name and that's where it ends. But for the true essence, the ingredients need to be very fresh and the seasoning bold but perfectly balanced. Chef Victor Barry does an amazing job while keeping the flavour and richness of traditional French dishes but updating them with a more modern flair. I was excited when I saw escargots on the appetizer list as it's been many years since I've had them. It used to be as common as calamari is now in restaurant fare but these days you don't see it as often. The plate came to the table sizzling. We were given some caraway rye on the side to soak up the delicious butter and garlic sauce. So good. In selecting my entree, I did some wavering. I love duck. Scallops are my favourite sea food. Both were listed on the menu and the descriptions were mouth-watering. But tonight I was in the mood for red meat so I chose the beef Bourguignon. Wow. Absolute comfort food with class and debonaire. Generous portion. Although I tried my best, I could not finish it. One of those meals I'll be raving about for a long time. I need to go back for the foie gras.
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