Main content starts here, tab to start navigating

Cafe Bouffon Pop-Up Dinner Series

Exclusive Culinary Events in Stratford

Thursday, April 17th: 

Provence and the Works of Peter Mayle / Provençal Wines

BOOK NOW

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 Leg (or Chicken Supreme), Ontario Mushrooms, Pearl Onions, 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.”


Thursday, May 1st:

Nova Scotia Acadian Seafood / Guest Colleen O’Rielly and Wines of Nova Scotia

BOOK NOW

Menu: Coming Soon

PAST DINNERS:

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