This menu celebrates Chef Joachim Hayward’s favourite season, and some of the wonderful produce, flavours, and smells that springtime evokes — freshly shucked peas from the pod, the first strawberries of the season, roast spring lamb and elderflowers — an evocation of the adage “What grows together, goes together”. A collection of fresh spring ingredients in a showcase of culinary ideas, recipes and techniques cultivated over the past few years working in restaurants around the globe, presented in a simple, convivial way.
Compressed celery, sunflower seeds, grapes
Quail, nduja, peas, young garlic
Cod, baby gem, new potatoes, dashi emulsion
Leg of lamb, carrots, garlic miso, merguez
Strawberry and basil mille-fuille
Elderflower pâte de fruit
*vegetarian menu available on request; all courses except dessert are gluten free
Joachim Hayward fell in love with cooking in high school in Vancouver over a decade ago, and has since travelled the world working in kitchens from Australia to England. After chef positions at Campagnolo Roma in Vancouver, and a stint in London at The Dairy, under Masterchef Ireland’s Robin Gill , Joachim and his wife moved to Toronto where he currently works at Brothers Food and Wine as Sous Chef under Chef Jonothan Nicolau.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.