„Sich der Zeit zu widersetzen, indem wir uns in erster Linie auf Qualität und Rückverfolgbarkeit der Produkte konzentrieren, das ist die Philosophie des Toqué!“ Normand Laprise, MITINHABER UND KÜCHENCHEF
Set menu: CAD148 À la carte: CAD100-120 (t.15%, s.15%)
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
lunch from Saturday to Monday, Monday evening, Sunday evening.
From December 23th to January 9th.
Battle against food waste: a culinary challenge posed by the Chef of Toqué and his team.
Long tables with white tablecloths separate a crowd of curious onlookers from the Toqué staff. A whistle blows, and a strange choreography creates a collective piece of table art. Leftover tomatoes are transformed into a vinaigrette, jelly, caramel, crisps, and more. This piece, entitled ‘Sauvons la Tomate’ (Saving the Tomato), raises awareness about food waste before being devoured by the audience. Other initiatives include promoting heathy eating via various social media platforms, affordable meals for children, or donating food to the disadvantaged. On the menu: vegetables, fruit and wild herbs and meat free of hormones and antibiotics. And this in partnership with a seeding company that works to preserve native species.