Foodie Swellness: Grey Goose Marché

Um, can someone explain to me how it’s almost August? Geez. This summer’s flying by, which is giving me all the more reason to enjoy the rest of the season to its fullest, including some amazing cocktails like the Le Grand Fizz (recipe below!).

With my friend Amanda Phuong

Not that I’ve wasted the first half of summer. For one, I was lucky enough to attend this year’s Grey Goose event in Toronto twice: first to an exclusive lunch with Michelin-starred chef Christophe Dufau, and then the next day for cocktails.

While last year’s theme was a sunset soiree picnic, this year’s theme was Grey Goose Marché  held on the grounds at Campbell House and they had some of Toronto’s food purveyors (such as Fifth Town Artisan Cheese (which I’ve visited in Prince Edward County), Nadege Patisserie and Thobors Boulangerie, to name a few) at the charming market set-up. It made me ache to be back in the south of France…

Chef Christophe Dufau was very stylish and charming and his food was dreamy. My favourite course was probably the Provence-style smoked fresh cheese. My only regret was not being able to eat enough of it…I wasn’t familiar with Chef Dufau or his restaurant Les Bacchanales but now if I ever find myself in Vence I’ll have to go.

When I returned the next day for cocktails, I took this as my opportunity to shop the market, and picked up some Truffalino cheese, a baguette and some of the best strawberries I’ve had in ages.

Shopping done, I said bonjour to a few cocktails. I love the Le Grand Fizz and now that I’m stocked with a limited-edition bottle of Grey Goose, I’m all set to enjoy these through the rest of this summer.

Thank you Grey Goose Canada for yet another memorable meal. It’s truly one of my favourite events of the summer (and in the fall, the Grey Goose events for TIFF aren’t too shabby either!)

Grey Goose Le Grand Fizz

1 1/2 parts Grey Goose vodka

1 part St-Germain elderflower liqueur

2 parts chilled soda water

1/2 part freshly squeezed lime

Method

Build ice into an oversize cabernet wine glass with lots of ice. Add Grey Goose vodka, then squeeze fresh lime and discard. Top with St-Germain and chilled soda water. Garnish with fresh lime wedges.

Cheers!

Photos (with Amanda, flowers, table setting): Ryan Emberley

Leave a Comment July 28, 2018