Superchef Supper Club: Victor Barry and Marc Thuet serve bison and bear for two nights at Splendido
Superchef Supper Club: Victor Barry and Marc Thuet serve bison and bear for two nights at Splendido
Toronto chefs have become remarkably mobile, flying from food events to pop-ups to guest-chef gigs with the ease of musicians flitting between jam sessions. Last week, Marc Thuet joined Splendido’s Victor Barry for a special, two-night dinner at Splendido with tickets going for $120, plus $75 for wine pairings, and a high-profile guest list including big-wig lawyers Howard Levitt and Clayton Ruby. On the menu: seasonal veggies, like poached white asparagus, and Canadian game, like bison and bear. Here, a slideshow from the six-course feast.
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- Splendido’s chef de cuisine Tommy McHugh checks in with Barry and Thuet during service
- (Image: Renée Suen)
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- A charcuterie board with bear and blueberry sausage, saucisson sec, duck rillettes, bacon and wild leek jam, moustarda and wild pickled ramps. Served with Thuet’s pretzel bread and olive oil brioche
- (Image: Renée Suen)
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- A signature dish from Splendido: Smoked Rocky Point oyster with Yukon gold potato and chives
- (Image: Renée Suen)
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- Poached white asparagus topped with sliced Australian truffle, maple crème fraîche and puréed lemon
- (Image: Renée Suen)
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- Rabbit medallions with fried sweetbread nuggets, butter-poached wild B.C. spot prawns, lime gnocchi, pickled lemon and a tarragon emulsion
- (Image: Renée Suen)
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- Rhubarb sorbet in champagne
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- Bison loin rouelle with ramp ravioli and bear tranche, served on a bed of sliced porcini mushrooms with smoked butter and licorice essence
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- Strawberry cake topped with salted chocolate mousse and a cumin-pistachio crisp
- (Image: Renée Suen)
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- Petits fours: truffle with white chocolate and rhubarb crumble, salted chocolate and yuzu-ginger-chocolate macarons, and beignets
- (Image: Renée Suen)
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- Sugar-dusted doughnuts
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- The dinner menu, signed by chefs Marc Thuet and Victor Barry
- (Image: Renée Suen)
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- Chefs Marc Thuet (Petite Thuet) and Victor Barry (Splendido)
- (Image: Renée Suen)
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/splendido-thuet-barry-dinner/&title=Superchef Supper Club: Victor Barry and Marc Thuet serve bison and bear for two nights at Splendido&picture=https://torontolife.com/wp-content/uploads/2013/06/thuet-barry-intro-624x395.jpg&description=
Toronto chefs have become remarkably mobile, flying from food events to pop-ups to guest-chef gigs with the ease of musicians flitting between jam sessions. Last week, Marc Thuet joined Splendido’s Victor Barry for a special, two-night dinner at Splendido with tickets going for $120, plus $75 for wine pairings, and a high-profile guest list including big-wig lawyers Howard Levitt and Clayton Ruby. On the menu: seasonal veggies, like poached white asparagus, and Canadian game, like bison and bear. Here, a slideshow from the six-course feast.
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