Cafe Bouffon Pop-Up Dinner Series
Exclusive Culinary Events in Stratford
Thursday, May 1st:
Nova Scotia Acadian Seafood / Guest Colleen O’Reilly and Wines of Nova Scotia
Menu: Coming Soon
Thursday, May 15th 2025
An Evening with Echeverria and the Cuisine of SANO
MENU:
First Course:
Asparagus, ginger maple dressing, watercress, toasted sesame
Second Course:
Spicy tartare, crispy shallots, grilled focaccia
Third Course:
Potato pave, chile aioli
Fourth Course:
Duck breast, celeriac puree, peppercorn and coconut sauce
Fifth Course:
Crueller, banana jam, vanilla ice cream, chai caramel
PAST DINNERS:
Thursday, April 17th:
Provence and the Works of Peter Mayle / Provençal Wines
MENU:
Amuse-Bouche
📖 Inspired by A Year in Provence – January
Buckwheat Blini, Smoked Trout Rillette, Crème Fraîche, Lemon Zest, Dill
“There is always time for something delicious to nibble.”
First Course (Appetizer)
📖 Inspired by Encore Provence – “The Cheese Course”
Ontario Goat Cheese Croquette, Pickled Apple, Watercress, Mustard Vinaigrette
“A good cheese demands attention — and a glass of wine to ponder it with.”
Second Course (Mid-Course)
📖 Inspired by French Lessons – “Mushroom Magic”
Wild Mushroom Tart, Celeriac Purée, Pickled Blueberries, Herb Salad
“The hills gave us mushrooms, berries, herbs — the taste of the forest, captured on a plate.”
Main Course
📖 Inspired by Toujours Provence – “A Recipe for Rabbit”
Braised Rabbit, Yukon Potato Pave, Roasted Carrot, Red Wine Jus
“Some meals deserve to be remembered — not for their grandeur, but for their soul.”
Dessert
📖 Inspired by Encore Provence – “The Delicate Art of Perfume”
Lavender-Honey Panna Cotta, Citrus Gelée, Almond Shortbread Crumble
“The aroma of lavender was everywhere — in the air, in the honey, in the food. Unforgettable.”
(final menu will be subject to some variability)
Thursday, March 6th:
MARDIS GRAS: Taste of Louisiana, Cocktails, Wines from Canada
MENU:
To Begin…
Warm buttermilk biscuits and whipped cane syrup butter
First Course
Central Grocery style olive salad, provolone, McIntosh farms summer sausage and the Queen of all lettuces
Paired with: Red Stone 2021 Limestone Vineyard Blanc de Noirs | VQA Twenty Mile Bench
Second Course
Blackened shrimp, creamy grits and gumbo z’herbes
Paired with: Tawse 2021 Carly's Block Riesling | VQA Twenty Mile Bench
Third Course
Fried chicken and beignets, creamy praline butter
Paired with: Stratus 2022 Estate Chardonnay | VQA Niagara-on-the-Lake
Fourth Course
It’s not Monday, but red beans and rice
Tawse 2021 Tin Turn Vineyard Pinot Noir | VQA Twenty Mile Bench
Fifth Course
King cake, with all of the gaudy plastic garnishes (including baby jesus)
Paired with: Stratus 2023 Botrytis Sémillon | VQA Niagara-on-the-Lake
Thursday, March 27th:
SANO: Pop-up #2 / Wines from Portugal 🇵🇹
MENU:
First Course
Mushroom agnolotti in a mushroom consommé
Second Course
Scallion bread, with burnt scallion butter
Third Course
Roasted sunchokes, sesame sauce, chilli oil, and pickled daikon and carrot
Fourth Course
Arctic Char with tom yum sauce, peanuts and spinach
Fifth Course
Chocolate creameaux with blueberry, blood orange and honeycomb