They’re elusive little devils. The sandwich cookie comprised of two discs of almond meringue and a buttercream filling is easy enough to make, yet few Toronto bakeries seem to carry the things. Those that do suffer the ongoing criticism from customers who insist, “These aren’t as good as the ones I had in Paris!” And who wants to see their efforts ripped to shreds by some self-proclaimed expert over on ChowHound?
Nevertheless, there are some hardy souls in our city who have stocked up on egg whites and ground almonds, and who work diligently each week to create batches of these much-adored cookies. No doubt differences in quality from the ones you had in gay Paree have more to do with ingredients than skill (Californian almonds versus ones from Turkey or Portugal, different regulations regarding what can be fed to the hens that produced the eggs), so consider a trip to a local bakery a less expensive alternative than a plane ride across the pond, and stuff your macaron-hole with the offerings from a few of these places.
I’ve gone on record as saying that I don’t like foie gras. That was before I had the foie gras as prepared by Chef Patrick Lin at Senses.
Working on the “try it ten times” theory as espoused by Vogue food writer Jeffrey Steingarten, I continue to try foods that I’ve had bad experiences with in the hope that I’ll eventually learn to at least like them, if not love them. After trying the duo of foie gras on Senses new menu, consider me a convert. Chef Lin’s technique of offering the tasty liver both pan-seared and poached in Peking duck consommé is a testament to both an exquisite ingredient and his skill and creativity behind the stove.
A renovation of the space now sees the comfortably modern lounge graced with generous sofas and a reworked restaurant with better flow and ambiance due to the removal of a couple of seats and the addition of the wine wall that breaks up the space without breaking up the light. With warm wood floors, and a palette of chocolate, cream and gold, the space is relaxed and welcoming.