/
1x
Advertisement
Proudly Canadian, obsessively Toronto. Subscribe to Toronto Life!
Food & Drink

Nice rack: how to make Didier Leroy’s unapologetically decadent lamb Wellington

By Toronto Life
Copy link
(Photo by Edward Pond)
(Photo by Edward Pond)

Classic French cuisine is enjoying yet another buttery comeback. And no one makes it quite like Didier Leroy, the chef and owner of Didier, this city’s most unapologetically Gallic restaurant. His lamb Wellington is decadence wrapped in more decadence. While he makes his own puff pastry (a process that takes two days), he suggests buying a quality butter-based version. A word to the wise: take the Frenchman’s advice.

Continue reading for Didier Leroy’s full recipe for lamb Wellington »

THIS CITY

Obsessive coverage of Toronto, straight to your inbox

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

Advertisement
Advertisement

Big Stories

The $4-Million Girlfriend Experience: The thief, the cam girl and their whirlwind fraudulent romance
Deep Dives

The $4-Million Girlfriend Experience: The thief, the cam girl and their whirlwind fraudulent romance

Inside the Latest Issue

The July issue of Toronto Life features a behind-the-curtain look at the insatiable political ambitions of Doug Ford. Plus, our obsessive coverage of everything that matters now in the city.