Let me cook your Réveillon dinner for French Christmas Eve. For years, I did a similar menu in the week before holiday break at the Stratford Chefs School.
Tourtière with Harry’s Relish
Mme. Jehane Benoit’s Rum Baked Beans
Savoy Cabbage Coleslaw with a Rice Wine Vinaigrette
Pears Belle-Hélène
Serves six adults. Total cost is $420 with no substitutions. Spaces are limited and reserved with a $250 deposit, non-refundable after December 1, 2025. You pick it up at a designated location in the week of December 22.
[email protected]
Tourtière with Harry’s Relish
Mme. Jehane Benoit’s Rum Baked Beans
Savoy Cabbage Coleslaw with a Rice Wine Vinaigrette
Pears Belle-Hélène
Serves six adults. Total cost is $420 with no substitutions. Spaces are limited and reserved with a $250 deposit, non-refundable after December 1, 2025. You pick it up at a designated location in the week of December 22.
[email protected]
I’ve been told that I cook like an angel.
I look forward to helping you plan a dinner party, hors d’oeuvres for cocktails, prepare meals for time at the cottage, stock a freezer with weekday favourites, prepare ready-made soups and meals for a family member, or bake and preserve homemade gifts.
My formative training happened in two modern French restaurants in Ontario, Le Bistingo on the old Queen Street West in Toronto, and Rundles in Stratford where I spent five years working every station. I did a longish internship with Ruth Rogers and Rose Gray at the River Cafe in London, England. In the early 2000s, when I returned to Toronto, I catered and had lovely regular clientele, and a lengthy career teaching young cooks and running private lessons. I cooked for a Toronto lawyer and their guests at a villa near Radda, Volpaia, and Panzano in Chianti, Italy for six weeks.
I’m familiar with all kinds of cuisines including Indian, Korean and Vietnamese, and diets like vegetarian, vegan, and some allergies. To get a sense of my style of cooking, here's a link to recipes I developed for North American newspapers and magazines.
I look forward to helping you plan a dinner party, hors d’oeuvres for cocktails, prepare meals for time at the cottage, stock a freezer with weekday favourites, prepare ready-made soups and meals for a family member, or bake and preserve homemade gifts.
My formative training happened in two modern French restaurants in Ontario, Le Bistingo on the old Queen Street West in Toronto, and Rundles in Stratford where I spent five years working every station. I did a longish internship with Ruth Rogers and Rose Gray at the River Cafe in London, England. In the early 2000s, when I returned to Toronto, I catered and had lovely regular clientele, and a lengthy career teaching young cooks and running private lessons. I cooked for a Toronto lawyer and their guests at a villa near Radda, Volpaia, and Panzano in Chianti, Italy for six weeks.
I’m familiar with all kinds of cuisines including Indian, Korean and Vietnamese, and diets like vegetarian, vegan, and some allergies. To get a sense of my style of cooking, here's a link to recipes I developed for North American newspapers and magazines.
How it works:
I cook in your kitchen, and the ingredients are on hand, purchased by you or through a shopping service. I will produce a detailed list, and can occasionally pick up specialty items. We agree on the work that can be achieved in the time allotted.
I have a flat rate of $40/hour, and all my hours are accounted for from menu planning, creating shopping lists, cooking, and cleaning. I have a seven-hour, one day, minimum of $280. I generally like to work three days a week maximum, but can do more hours if the occasion is special. I’m available on Christmas Day, New Years Eve, or any holiday at a rate of $100/hour.
Booking requires a 50 percent deposit according to a projected time and function, and 25 percent is non-refundable. The deposit is entirely non-refundable if cancellation happens within ten-days of the event because I will have turned down work at that point.
I cook in your kitchen, and the ingredients are on hand, purchased by you or through a shopping service. I will produce a detailed list, and can occasionally pick up specialty items. We agree on the work that can be achieved in the time allotted.
I have a flat rate of $40/hour, and all my hours are accounted for from menu planning, creating shopping lists, cooking, and cleaning. I have a seven-hour, one day, minimum of $280. I generally like to work three days a week maximum, but can do more hours if the occasion is special. I’m available on Christmas Day, New Years Eve, or any holiday at a rate of $100/hour.
Booking requires a 50 percent deposit according to a projected time and function, and 25 percent is non-refundable. The deposit is entirely non-refundable if cancellation happens within ten-days of the event because I will have turned down work at that point.