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Visa Infinite® Dining Series
LAPINOU | WedMay13 | 6:30PM✦ 642 King St W Suite 102, Toronto
$175 per person (Includes food, wine and gratuity; taxes extra.)
Click here to book or call: 1-888-711-9399
Old World meets New at the French bistro Lapinou.
French bistro fare like you’ve never experienced it before. That’s what’s on the menu at the “neo-bistro” Lapinou, which is sure to appear on Toronto’s—and Canada’s—“best new restaurants” lists of 2019. That’s thanks to talented Head Chef Jamie Ullrich and sommelier Lauren Hall, who’ve curated an experience
that will make your taste buds sit up and take notice. This dinner experience will showcase all they do best. That means cuisine inspired by regional French flavours and elevated by Chef Ullrich’s modern, hand-crafted approach, whether it’s the Fogo Island crab on a house-made crumpet, delicate gnocchi Parisienne or hearty braised lamb with cauliflower, cabbage, capers and mint. Complementing all this is an unpretentious, Old World-friendly French wine list, and the genuine hospitality of your hosts.
ABOUT JAMIE ULLRICH
The Head Chef at the “neo-bistro” Lapinou, Jamie Ullrich first made a name for himself while working with Chef David Lee at Toronto’s Nota Bene. From that auspicious beginning, he relocated to England to work at Jason Atherton’s flagship Michelin-starred Pollen Street Social, then followed his passion for global cuisine to Australia. At Sydney’s NOMAD, he absorbed an “everything from scratch” ethos, becoming skilled in making cheese, bread and charcuterie. Upon his return to Toronto, he led the kitchens at Estia and Byblos North, before opening the highly regarded Lapinou in 2019.
ABOUT LAUREN HALL
Every great restaurant needs a great wine director, and Lapinou’s sommelier Lauren Hall is just that. A born- and-raised Torontonian with more than 12 years of hospitality experience, she previously developed the wine lists at Figo, Estia and Byblos, earning a reputation for curating impressive yet approachable selections. At Lapinou, she focuses on French finds, many from smaller, less well-known producers.
TASTY FACT
The French cousin to the potato-based Italian dumpling, gnocchi Parisienne are lighter and more ethereal. They are made from airy pâte à choux, the same batter used for éclairs and gougères, which is lightly poached before being finished with a quick, buttery sauté.
Note: This event may have communal seating, please keep this in mind when booking tickets. Venues are not suitable for young children. Events run approximately 3-4 hours.
®Visa, Visa Infinite & Visa Infinite Privilege are trademarks of Visa Int., used under license. © 2020 Visa. All Rights Reserved.
Terms & Conditions: ✦Cardholders will be informed at least five business days prior to an event of any postponement or cancellation. In the event of a cancellation, cardholders will receive a full refund. The offers described herein are only available to Canadian Visa Infinite and Visa Infinite Privilege cardholders. The appearance by all chefs, sommeliers and bartenders is subject to change without notice. Seating requests are always considered but cannot always be accommodated and some events may have communal seating. Offer is based on availability and additional terms and conditions may apply. Visit visainfinite.ca for details.