Yes, master: Toronto chef Didier Leroy honoured with French award

10 thoughts on “Yes, master: Toronto chef Didier Leroy honoured with French award”

1. Glad he is being noticed, but there is a small error in your text – the restaurant opened in 2004 not 2000. Also, a couple of years ago, Didier was the recipient of the Ordre du Mérite Agricole – as a Chevalier- equally prestigious in the world of cuisine.

2. This is a chef who cannot receive too many awards. He is superb and, I think, under-rated. Go to his restaurant immediately! My recommendation would be the chef’s menu with wine pairings; definitely one of the best food experiences I’ve ever had.

3. I have had the great pleasure over the years to benefit from this man’s genius.

   The real challenge for us is to support this effort in any way we can or risk losing him to other locals that would embrace him.

   For those of you who have not had the pleasure , a wonderful experience awaits you!

4. We had dinner at Didier’s restaurant, last night. The experience was unique and unequalled. We were expecting the usual French Bistro but we were pleasantly surprised with Chef’s dedication to real French cooking. The simple dishes with full flavors challenged our tastebud. Wine was matched to our tasting and paired perfectly with our meals. This is our favorite restaurant.

5. I have work with Didier for five year, the Fifth, Didier cathering, and Didier
   After all those years of studeing under Chef Le Roy,I still belive that is style of cooking and the purety in is exprestion reflex Passion of the true nature of the ingredient.

   Thank you Chef.

6. Yes, Didier is a fantastic chef,and his food is excellent, but his restaurant is a pigsty. He could learn a thing or two about hygiene.

7. Didier is a true and humble Champion of cuisine and graciousness! I met him for the first time tonight and he is a man who has a rare passion for people. He is one of the few who can translate that passion into art for the palate.

8. Bill Murphy, you are dreaming, stoned or stupid. The kitchen, prep and storage facilities are meticulous. The staff (foh & boh) are fastidious. Perhaps you have some specific issue you could articulate? I have toured the entire facility as a guest and I work in the industry – it’s a clean, well lighted place and I eat there as often as I can afford. What is your issue?

9. Often great genius, is combined with eccentric and borderline physcotic personality. This is true of Leroy. Both ego and narcissism keep Leroy at a disadvantage of keeping staff on board who are excellent at what they do. An ever revolving door of employees, , tired of being abused verbally, yet dedicated for the length of time they can endure both abuse and degredation, having just enough time to be accepted and appreciated by customers, the staff reach a point of no return,. Enough is enough, and although the reputation, status and tips are highly rewarding, the master<slave attitude wears itself thin in a matter of time. My oh my, he does fit into the category of ultimate Master Chef, let there be no mistaking that, he can cook.!! And may I add, he also treats customers in the same way. So, if you have a maso<sado interest… this is the place for you… oh, and dont over book your reso, and show up with less, you will be charged for all the reso numbers you booked. Bon Appetite. To each his own…

10. Pingback: Didier Leroy is closing his midtown bistro after almost a decade | torontolife.com

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