Page 5 - VIDS_Spring2020

Visa Infinite® Dining Series
PARISPARIS | SunJun7 | 11:00AM✦ 1161 Dundas St W, Toronto
$125 per person (Includes food, wine and gratuity; taxes extra.)
Click here to book or call: 1-888-711-9399
Start your day with effervescent wines and craft charcuterie.
At Paris Paris, the popular wine bar, both your cravings will be covered with this special b’lunch. As always, there will be a global flair to dishes like butter-poached lobster spaghetti with abalone cream, green beans with XO sauce or roast chicken with piri piri. Talented Chefs de Cuisine Joseph Ysmael and Joshua Bagalacsa also serve up more traditional French-ish fare like house-made charcuterie and a wide selection of cheeses. Expect some exciting pairings with sommelier Krysta Oben’s natural wine-focused list. There’s no better way to wake up your taste buds.
ABOUT JOSEPH YSMAEL
Joseph Ysmael is one of two Chefs de Cuisine at Paris Paris—he and co-chef Joshua Bagalacsa first met when they were working at Enoteca Sociale—and has an extensive background in Italian cuisine. He began his career at Pizzeria Libretto when he was only 17, then moved on to Enoteca Sociale, where he worked for three years. He was part of the opening crew at La Banane and Sous Chef at Lamesa, before joining the team at Paris Paris. He can often be found in the prep kitchen making handmade pasta.
ABOUT JOSHUA BAGALACSA
One of two Chefs de Cuisine at Paris Paris, Joshua Bagalacsa has accumulated more than 12 years of professional cooking experience that ranges from the fine-dining kitchen at French restaurant Célestin to the high-energy sushi bar at JaBistro. At Paris Paris, he is the artist behind the charcuterie program, creating its tangy salami and air-dried bresaola, fresh whisky sausage and spicy dry-cured chorizo. The latter was named Best Fermented or Dry Sausage at the Charcuterie Masters 2019 competition in New York City. Witc
ABOUT JONATHAN POON
Born in Hong Kong, where he trained himself to be a chef, Jonathan Poon went on to work in Singapore, Australia and Denmark, eventually landing at Noma, which has been called the “best restaurant in the
world.” Then he hopped over to Canada and after a short stint at Jamie Kennedy’s Wine Bar, opened his first restaurant, Chantecler, in 2012. That was followed by his boisterous snack bar, Bar Fancy, where he combined Canadian and Chinese flavours, and a growing empire that includes Superpoint Pizza, Nice Nice, Favorites Thai BBQ and Paris Paris, a wine bar that specializes in natural wines and globally inspired wine-friendly dishes like cheese, charcuterie, pasta and more. he
ABOUT SOMMELIER KRYSTA OBEN
Krysta Oben loves natural wines. In fact, she loves them so much she co-founded Grape Witches, a small business initiative that is all about natural wine—consulting, educating, importing, hosting, and cheerleading the best small producers. Formerly of Byblos, Geraldine, Edulis and Cava, she is the certified wine director at Paris Paris, pouring low intervention wines one of Toronto’s favourite wine bars.opening Como.
Note: This event may have communal seating, please keep this in mind when booking tickets. Events run approximately 3-4 hours and venues are not suitable for young children.
®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.