The bar is a mysterious and charming place. It is not only a place to taste fine wine, but also a place for people to exchange stories and weave memories. In this forgotten corner of classic and old-fashioned cocktails, each glass contains countless touching stories. Luxuriously decorated and gleaming, Louix Louis is located on the 31st floor of the St. Regis Hotel in Toronto and is known for its fusion of French and American cuisine.
The restaurant's Grand Bar is inspired by the iconic cocktail bars of New York and Paris, allowing people to taste forgotten classics and rediscover the lost charm of conversation. This is like a time tunnel, taking you back to the early 19th century, when Toronto was one of the largest brewery districts in the world. The restaurant displays more than 500 dark spirits, making it one of the largest taverns in North America. The mural "Bouquet of Whiskey" is 60 feet high and carefully painted by local Toronto artist Madison van Rijn. It is inspired by the unique flavor of Canadian whiskey. This mural depicts the flooding of the river during the spring snowmelt, which not only reflects the unique production process of whiskey, but also shows the gorgeous crystallization of whiskey.
Unique to the bar is dark spirits, which are deep-colored, complex flavors. Take whiskey as an example. Its deep color comes from long-term aging in wooden barrels, which contains the roasted flavor inside the oak barrels. The oak in the barrel forms a charcoal layer when ignited by a torch. As the aging time increases, the color of the whiskey becomes more intense. Light-colored whiskeys often have strong fruit flavors, while darker whiskeys have more prominent oak flavors, along with aromas of vanilla, caramel and leather, making people intoxicated.
Mural depicts whiskey making process
We visited this restaurant to taste its winter limited menu, which started with carefully crafted cocktails. Bay Street Manhattan is known for its complex and full-bodied flavor. It is based on Michter's American small batch bourbon whiskey, paired with Barolo Chinato to give a deep aroma, and 20-year-old port adds Rich levels. The perfect combination of licorice and cardamom highlights the classic flavor of the Manhattan. La Fumée exudes a strong smoky aroma and tastes as smooth as velvet. Combining Nikka Coffey whiskey and Lagavulin eight-year-old Islay Scotch whiskey, the freshness of lemon sublimates the overall taste.
The waiter brought the restaurant's specialty: an ordinary-looking meal bag, garnished with fragrant black truffle butter, which is undoubtedly a simple and perfect combination. Then came the appetizers, Mediterranean-style octopus paired with Sicilian fried eggplant (Caponata), Nicoise olives, black garlic mayonnaise and pesto. The sweet and sour sauce is very appetizing and brings an authentic Mediterranean flavor. The pan-fried foie gras is served with brioche bread, burdock and chutney. It has a refreshing taste, is oily and is also full of aftertaste. This was followed by a dish with a classic Italian flair, starring Italian beef carpaccio. The main dish of lobster risotto uses local lobster, combined with Carnaroli rice, the "King of Italian Rice", fresh truffle and shrimp oil, exuding a rich umami flavor. Finally, finish with the signature King Chocolate Cake and New York Cheesecake. The Chocolate Cake has up to thirteen layers and is served with hazelnut chocolate cream and vanilla ice cream; while the New York Cheesecake is served with blackcurrant jelly, chestnut cream and lamb. Cookies are the perfect ending to this dinner.
Provide more healthy options
We interviewed the new executive chef Luigi de Guzman, who has more than 12 years of experience in the culinary field and has worked in many well-known international and local hotels. Talking about his original intention to enter the kitchen, he revealed his musical roots: "I grew up in the Philippines, received classical music training, and was a member of an orchestra. When I came to Canada, my first job was in a restaurant. I found that working in the restaurant is full of fun. Everyone has a different role in the kitchen, just like an orchestra. This deeply made me feel the tacit understanding of teamwork, so I transferred my past performance experience to the service method in the kitchen. .
De Guzman describes himself as a "French train" in the kitchen. He said: "When conceiving the menu of Louix Louis, I pursued a more French style, often using cream, the soul element of French cuisine, and the highest quality ingredients, including Winter truffles and caviar. However, my creative inspiration comes from the city of Toronto itself. I prefer to use local and seasonal ingredients and strive to bring all ingredients from the farms of local suppliers." He emphasized his love for food and culture. A Link to Tradition, says: "In my culture, food is often about sharing with others. I see myself as a warm host who likes to invite everyone to the table and let them have a pleasant evening .
When it comes to industry trends in recent years, he said: "I like to travel around and observe what is happening around the city, which allows me to keep abreast of emerging trends in the industry. I do not blindly pursue trends, but hope to incorporate them into the menu. to provide more choices to diners. He revealed that more healthy options will be gradually included in the restaurant to cater to more health-conscious guests. "
Luigi de Guzman continued that Louix Louis has been committed to launching more innovative dishes, aiming to find a balance between classic and modern while maintaining the foundation of French flavor. For example, he created a variation on the classic truffle chicken, which is traditionally prepared by grilling and serving it, but he put a modern spin on it by marinating the chicken in cream and truffles before slicing it and then serving it. Bake. Although it looks traditional, it tastes unique. He believes that the dining experience is not only a pleasure for the taste buds, but also a cultural journey. He hopes to bring people together and build beautiful memories through the power of food.
