Congratulations to the entire crew responsible for the preparation, execution, and presentation of such a wonderful dinner.
Not having much of a sweet tooth myself, it was with some trepidation I accepted an invitation to Chef Eyal Liebman’s special Valrhona chocolate focused dinner at Playful Grounds coffee shop and bar on College Street. After perusing Chef Eyal’s L is For website I made the decision to open my mind a little and embrace the idea that it was possible to incorporate chocolate into each and every dish across an ambitious seven course menu.
Israeli-born Pâtissier Liebman clearly knows his way around desserts, having honed his art under Maître Cuisinier Didier Leroy and at many other kitchens around town (he currently works on Saturdays helping out at Bohmer restaurant)… but was most fascinating to observe his undeniable talents for the more savoury side of things. Incorporating seven different types of chocolate from Rhône Valley-based producer Valrhona, Liebman put together a thoughtful menu that was as attractive to look at as it was delicious on the palate.
Skillfully matching the dramatically different chocolates to the varied flavours and textures of the savoury ingredients, be they foie gras, lobster, salmon, or venison, Liebman more than impressed both myself and my occasionally hard-to-please dining companions. Also fascinating were the choices that his wife, Sommelier Rebecca Liebman, made when pairing the wines of Good Food Fighter Rosewood Estates‘ wines with the crafted and complex courses coming from the tiny kitchen. Selecting wines to match with chocolate can be a daunting task for even the most experienced Sommelier, but Rebecca pulled it off with genuine aplomb.
After experiencing the enviable skills of this Chef for the very first time, I very much look forward to his future culinary endeavours. He is one to watch, of that I have no doubt. Keep an eye on his website for information about further events.
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- One of the most delightful macarons I have ever experienced: Pistachio, strawberry, and rose. Delicious. I had four…
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- The mastermind behind the evening’s proceedings Chef Eyal Liebman.
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- And our host for the evening, the bubbly blogger, event planner, and cookbook author, Abbey Sharp of Abbey’s Kitchen fame.
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- Our Mixologist for the evening, Michael Birdsey, who normally spends his evenings behind the bar at Bohmer’s on Ossington.
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- Amuse bouche Lobster & Valrhona Dulcey Lobster & blond chocolate truffle, endive & apple petite salade.
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- Duck & Valrhona Opalys Foie gras de canard & white chocolate mousse, Ontario cherries in olive oil, Chocolate briochePork & Valrhona Manjari Pork shoulder, pure Madagascar chocolat molé sauce, roasted pine nuts, arugula and cherry tomato confit.
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- Playful ground is a coffee shop by day…
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- Duck & Valrhona Opalys Foie gras de canard & white chocolate mousse, Ontario cherries in olive oil, Chocolate brioche.
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- An Intermezzo of Ivoire gellée, cucumber granité.
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- Salmon & Valrhona Caraïbe Seared salmon, pure Caribbean choclate crȇpe & smoked trout rillettes aumonière, Sabarot Le Puy lentils with roasted parsnip, sauce matelote.
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- Venison & Valrhona Araguani Wellington (chocolate pâte feuilletée, chocolate stout crȇpe), Sauce chasseur with pure Venezuelan chocolate, Wild mushrooms and fingerling potatoes.
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- Pineapple & Black truffle crémeux, Jivara lactée mousse Opalys sauce, Pineapple mint salad.
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- Chef Liebman thanks his team for such a successful service
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- And congratulations to the entire crew responsible for the preparation, execution, and presentation of such a wonderful dinner.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he was seriously impressed by Eyal’s kitchen skills and his magical way with chocolate.
