Amy's Food Adventures

Thuet bread – small ($2)

Red Deer Tartar – celery, juniper, and all the classic fixings ($16)

Pan Seared Northern Coho Salmon – kimchi daikon, cucumber, sorrel, celery emulsion, red rice cake ($29)

Pan Roasted Chicken – brussel sprouts, chickpeas, harissa, preserved lemon ($27)

Honey Chiffon Cake – strawberry, bee pollen, balsamic, lavender ice cream ($11)

I’ve always been fascinated with Lucien’s beautiful plating from looking at photos on my friends’ reviews, but the experience itself was never that positive. When my friend asked me to join her for dinner at Lucien, I couldn’t resist because I wanted to satisfy my curiosity and see for myself, haha. I did know what to expect walking in though.

The highlight of the evening was the lavender ice cream in the dessert, lol! It was so incredibly decadent and I wanted to eat a whole tub of it, right then and there. I’m not sure if it’s a good thing that what stood out the most was their ice cream, but it was definitely memorable.

My second favourite thing was probably the appetizer, Red Deer Tartare. Seasoned well, not gamey at all, and the added egg yolk added some rich and gooey goodness.

Unfortunately, the salmon in my Pan Seared Coho Salmon was overcooked. Slightly dry on the inside, and skin soft on the outside. Who wouldn’t want crispy skin on their pan seared salmon? But I really enjoyed the rice cake, haha. And doesn’t this plate look gorgeous (minus the soft skin on the salmon)? It reminded me of a garden in a beautiful French home XD

So the lavender ice cream was the best part of the Honey Chiffon cake, but the cake itself was a disappointment. Chiffon cake is known for their light and fluffy texture, but this was uber dense and rubbery. It was probably intentional, but please call it something else instead of a chiffon cake if that’s going to be the case. When our server asked how everything was, I mentioned it to her, in which she said, “But it’s still edible, right?” Uuh, yes it is, but that doesn’t make it more of a chiffon cake, Miss.

Oh yeah, you have to pay for the bread, it ain’t complimentary. Why? Because it’s made by Marc Thuet ;)

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Toronto, ON M5E 1C7
(416) 504-9990