Introducing: Chabrol, Yorkville’s new French restaurant from the owners of Cava
Contact: 90 Yorkville Ave., 416-428-6641, chabrolrestaurant.com, @chabrolto
Previously: Le Trou Normand
Owners: Niall McCotter and Doug Penfold
Chefs: Doug Penfold (Cava) and Ian Clarkson (Buca, Cava)
The menu—chock full of French cheese and responsibly harvested seafood (from the Junction’s Honest Weight)—focuses on dishes from the south of France, and is Penfold’s tribute to his mentor, the late chef Claude Bouillet (Pastis). Chabrol is the French word for the practice of adding a splash of wine to the last few spoonfuls of soup in order to draw out the meal—so of course there are soups and stews, like this one, as well.
A wedge of quiche with fine herbs is served with organic greens. $13.
Papillote of whitefish with sea asparagus, leeks, Swiss chard and a vermouth beurre blanc. $27.
Potato gratin with Cantal cheese and thyme. $11.
Calissons: these traditional French candies have an almond-and-crystalized-fruit base topped with icing. Each order of coffee comes with a complimentary confection.
An apple tarte, baked to order and served with a calvados sabayon. $13.
Sommelier Christopher Madej (Auberge du Pommier) has put together a French wine list that’s focused on privately imported classics and lesser-known regional bottles.
A 36-seat courtyard patio will open in the summer, but for now the cozy all-day space seats 20. Tables can be reserved for dinner, and walk-ins can grab a seat at the marble-topped bar.
Executive chef Doug Penfold (left) and chef de cuisine Ian Clarkson (right).