Page 9 - TYC Magazine - Winter 2025 - Final Flipbook

The YORI<. Club Magazine Winter 2025 Edition

"It was terrific to see the Cercle's facilities and gain a
better understanding of what they offer as a reciprocal
partner," continued M . Duport. "Now we know exactly
which private rooms are on offer, what their specific
rules are, et cetera. It's good to forge those
relationships."
TI1e France trip was integral at tl1is inflection point
for tl1e Club's management: With the completion of tl1e
new kitchen - and thus the full return of botl1 private
and club events - on the horizon, the opportunities
overseas were a necessary pursuit.
"There are trade shows at home, but the ones in
Canada are not to the same standard and do not represent
fine dining well," furthered M. Duport. "They are designed
more for chain restaurants - not what we do. In France,
there are top products and the finest equipment on tl1e
market.
"I wanted to focus on the Bar scene in Paris, as we are
developing our own bar dining menu for tl1e opening of
the new kitchen," he continued. "We visited a few From markets to international conventions and a series of bar
high-end Bars, mostly in hotels, to see what their offering and private citfb visits, it 1JJas an educational January visit to
looked like. The Ritz, Le Crillon - we studied what the France for executive chef Markus Bestig and pastry chef
food fare on offer was, and tl1eir service as well." Nathan Sinnatham1!) (bottom left).

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