About

Bringing the spirit of Paris to Toronto in a fearless and non-chic way, La Palette opened in Kensington Market in the year 2000. After creating the Garden Car and instigating Pedestrian Sundays, we moved to fabulous Queen Street West 10 years later. A roster of French classics like escargots, frog legs, pâté, charcuteries, tartares, foie gras, cassoulet, bouillabaisse, as well as game meats, horse tenderloin and most notably our steak/frites has kept our fans happy the better part of 20 years. Now we keep the torch lit with a fantastic pantry, fresh baked goods, bistro kitchen, house made desserts and classic comfort foods you can heat at home.

Recipe for "Quiche"

Ingredients:

​Eggs, flour, butter, cream, garden vegetables, herbs, seasoning

Instructions:

Need a crust or going crustless? Pick your adventure.

If you desire crust: One egg, half a brick of butter, enough flour to make it happen. This is tricky. Depends on the flour you decide to choose today. Whole wheat? White? Red Fife? You decide. Then work it until the the dough does not stick to your hands then let it have a breather. Put it in the fridge for at least 30min. Then roll out and bake with pie weight in whatever size you desire. Let the shells cool a bit.

The filling: Your fave veggie from our garden. Swiss chard? Zucchini? Spinach? Tomato? What have you been growing? Whatever it is, sautée it in butter slowly and season. The egg concoction: 5 eggs, around 3 cups of cream whisked. Add your fave herb. Final Bake. Take the pastry shells, or an empty, clean bell pepper if gluten is not your thing ( a nice big juicy yellow or red pepper would be perfect). Fill it with our garden sautéed goodness, and the egg concoction. Bake until it smells right. It all depends on your dish.

​Trust your senses.