Introducing: Chantecler, Parkdale’s new place for “progressive Canadian cuisine”
A busy night at Queen West’s Chantecler (Image: Karolyne Ellacott)
“We talked about opening an itty bitty restaurant forever” says Jacob Wharton-Shukster , co-owner of Parkdale’s latest restaurant, Chantecler . “But it’s tough with a shoestring budget!” Named after Canada’s only heritage breed of chicken, Chantecler is the brainchild of Wharton-Shukster and chef Jonathan Poon (Noma, C5, Delux, Colborne Lane), who serves what the pair have dubbed “progressive Canadian cuisine.” After meeting at Jamie Kennedy Wine Bar in 2005, the friends worked Toronto’s restaurant circuit (and Poon did a few stints abroad) before seeking out a space to call their own (during their frustrating search, Poon launched a Monday night dinner series at the Bellevue in order to keep fresh). When this west-end spot finally came on their radar, they snapped it up immediately.
With French, Italian, British and Asian influences, the menu is made up of nine dishes and two desserts, and features local and seasonal ingredients prominently (“Jamie Kennedy changes how you work forever,” says Wharton-Shukster). The chicken consommé ($14), a real source of pride for Poon, makes use of an entire Chantecler chicken: the bones are used to create a traditional consommé stock, the breast is cured and smoked and the legs are rolled into a roulade, which is poached and sliced. The whole thing is loosely arranged in a bowl with shaved button mushrooms, hen of the woods mushrooms confited in chicken fat, diced coriander, green onions and an egg yolk, with the rich broth poured tableside. In keeping with the pair’s seasonal approach, the menu will change monthly and remain small. The exclusively natural wine list—a collaborative effort between Wharton-Shukster and Woodlot ’ s Jeff Connell —features picks from the Niagara region and the Loire valley.
A stone’s throw from Grand Electric, the intimate dining room seats 26. With an L-shaped bar running along the room, diners can watch as each dish is painstakingly put together. A vintage Moffat stove is perched in the back corner, and glass panes on the wine cabinets hail from a 1970s Montreal bank. The original off-white tiled floors have been matched by newer additions above the stove, which spell out “ Chantecler” in black. The restaurant is already drawing eager crowds—we get the feeling that Grand Electric won’t be the only place on the strip with a line-up for long.
125465 (Image: Karolyne Ellacott) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler_intro-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler_intro.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler_intro.jpg 656 420 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler_intro/ mar12chantecler_intro 0 0
125485 (Image: Karolyne Ellacott) Sea buckthorn parfait topped with 2 jellies (rosewater and orange blossom), served with merengue and almond praline ($10) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler20-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler20.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler20.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler20/ mar12chantecler20 0 0
Sea buckthorn parfait topped with 2 jellies (rosewater and orange blossom), served with merengue and almond praline ($10)
125486 (Image: Karolyne Ellacott) Potato gnocchi served with cod roe, chives and red seaweed from New Brunswick ($13) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler21-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler21.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler21.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler21/ mar12chantecler21 0 0
Potato gnocchi served with cod roe, chives and red seaweed from New Brunswick ($13)
125489 (Image: Karolyne Ellacott) Seared pork neck served with braised iceberg lettuce and lightly poached Kusshi oysters, topped with homemade XO sauce, which takes five days to make ($21) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler24-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler24.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler24.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler24/ mar12chantecler24 0 0
Seared pork neck served with braised iceberg lettuce and lightly poached Kusshi oysters, topped with homemade XO sauce, which takes five days to make ($21)
125488 (Image: Karolyne Ellacott) Beef cheeks served with a beet and bone marrow sauce, cucumbers and parsley root purée ($19) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler23-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler23.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler23.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler23/ mar12chantecler23 0 0
Beef cheeks served with a beet and bone marrow sauce, cucumbers and parsley root purée ($19)
125490 (Image: Karolyne Ellacott) Stuffed onions with creamed kale, glutenous rice and black truffle ($18) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler25-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler25.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler25.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler25/ mar12chantecler25 0 0
Stuffed onions with creamed kale, glutenous rice and black truffle ($18)
125481 (Image: Karolyne Ellacott) Finishing touches on the Pacific cod Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler16-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler16.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler16.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler16/ mar12chantecler16 0 0
Finishing touches on the Pacific cod
125487 (Image: Karolyne Ellacott) Baked Pacific cod from the Northwest Territories with seared king oyster mushrooms, bonito beure blank and toasted seeds ($19) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler22-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler22.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler22.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler22/ mar12chantecler22 0 0
Baked Pacific cod from the Northwest Territories with seared king oyster mushrooms, bonito beure blank and toasted seeds ($19)
125480 (Image: Karolyne Ellacott) The consommé broth being poured over the composed bowl Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler15-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler15.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler15.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler15/ mar12chantecler15 0 0
The consommé broth being poured over the composed bowl
125483 (Image: Karolyne Ellacott) Chantecler chicken consommé with smoked breast, sliced leg roulade, confit mushrooms and an egg yolk, served with fresh herbs ($14) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler18-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler18.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler18.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler18/ mar12chantecler18 0 0
Chantecler chicken consommé with smoked breast, sliced leg roulade, confit mushrooms and an egg yolk, served with fresh herbs ($14)
125477 (Image: Karolyne Ellacott) Jonathan torching some mackerel belly Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler12-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler12.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler12.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler12/ mar12chantecler12 0 0
Jonathan torching some mackerel belly
125484 (Image: Karolyne Ellacott) Duo of mackerel (sourced from Hooked): the loin is cured with dried elderflower and the belly is torched, sashimi-style. It’s served with with remoulade, a winter apple slaw and rye wafers ($12) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler19-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler19.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler19.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler19/ mar12chantecler19 0 0
Duo of mackerel (sourced from Hooked): the loin is cured with dried elderflower and the belly is torched, sashimi-style. It’s served with with remoulade, a winter apple slaw and rye wafers ($12)
125476 (Image: Karolyne Ellacott) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler11-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler11.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler11.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler11/ mar12chantecler11 0 0
125475 (Image: Karolyne Ellacott) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler10-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler10.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler10.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler10/ mar12chantecler10 0 0
125474 (Image: Karolyne Ellacott) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler9-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler9.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler9.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler9/ mar12chantecler9 0 0
125473 (Image: Karolyne Ellacott) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler8-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler8.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler8.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler8/ mar12chantecler8 0 0
125472 (Image: Karolyne Ellacott) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler7-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler7.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler7.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler7/ mar12chantecler7 0 0
125471 (Image: Karolyne Ellacott) Chantecler owners Jonathan Poon and Jacob Wharton-Shukster Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler6-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler6.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler6.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler6/ mar12chantecler6 0 0
Chantecler owners Jonathan Poon and Jacob Wharton-Shukster
125470 (Image: Karolyne Ellacott) These tiles were brought in to match the off-white ones of the floor Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler5-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler5.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler5.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler5/ mar12chantecler5 0 0
These tiles were brought in to match the off-white ones of the floor
125469 (Image: Karolyne Ellacott) Looking out onto Queen West Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler4-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler4.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler4.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler4/ mar12chantecler4 0 0
Looking out onto Queen West
125468 (Image: Karolyne Ellacott) The restaurant is named after Canada’s only heritage breed of chicken Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler3-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler3.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler3.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler3/ mar12chantecler3 0 0
The restaurant is named after Canada’s only heritage breed of chicken
125467 (Image: Karolyne Ellacott) Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler2-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler2.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler2.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler2/ mar12chantecler2 0 0
125466 (Image: Karolyne Ellacott) Outside the new Queen West restaurant Introducing: Chantecler https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler1-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler1.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12Chantecler1.jpg 624 416 [] https://torontolife.com/food/introducing-chantecler/slide/mar12chantecler1/ mar12chantecler1 0 0
Outside the new Queen West restaurant
Chantecler, 1320 Queen Street W., 416-628-3586, @ChanteclerTO
looks like a nice place to eat , im checking it out
I wonder where the chefs got the inspiration for the lettuce, pork and oyster dish….lol. Maybe they’ve heard of David Chang?
I wonder where Ryan Beck got the inspiration for his reader comment above?….Kindergarten? “lol” Where do these petty people come from? Why do they go out of their way to say mean things? Is it because they are jealous? Perhaps their lives are so insignificant and boring that this all they have for entertainment? Join a community centre and make some friends Ryan.
I wonder where David Chang got his inspiration. If you knew anything about Asian cooking you would know that’s a classic combination of ingredients. Nice one Ryan
Sorry Howlin, I have to agree with Aska and Ryan. And I don’t think what Ryan said was “mean”, it’s actually true, and now I’m seeing these steamed buns stuffed with pork belly & hoisin everywhere on TO menus. I guess everyone is trying to get in on Momofuku’s thunder, even though that dish is not a Momofuku invention.
Also Howlin, I wonder if you ever read restaurant reviews by real people who have actually eaten at the restos they review, especially when the critique is negative, because sometimes people have “mean” things to say about restos that suck or are below par.