Batifole 416-462-9965 wed-sun 6pm-1030pm, closed mon & tues www.batifole.ca
Food
So many good things on the menu, I just couldn’t decide what to have. I started out with parfait au foie de volailles et sa confiture de raisin noir à l’Armagnac: smooth savory chicken liver brulé topped with a crunchy sweet black grape and Armagnac preserve. I take my knife and break through the candy Armagnac crust, spread just enough onto my crostini, close my eyes, the ultimate combination. I also tried cassolette d’escargot à la papa, escargot drenched with chef Jean-Jacques Texier fathers secret recipe. I was surprised to find the snails rubbery and sauce much to heavy. Today’s appetizer special would be my main course, a fricassee of frogs legs; tomato, spinach, garlic, shallots and pernod (anise flavoured liqueur) made a believer out of me. More bread please! No better way to soak up the last drop of this exquisite dish.
Drink
Wine list is exclusively French. Rosé Cȏte aux Provençe ’09 Château Routas was recommended by my knowledgeable waiter to compliment my fricassee. Crisp and refreshing.
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Wounds from the knife are healed, but not those from the tongue.
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