ROUX

Chef Nicolas Lafleur.

"I cook the way I want to eat: without pretension, but without compromise."

Nicolas spent twelve years in Paris — four at Taillevent, three at his own small bistro in the 11th — before moving to Toronto in 2018 and opening ROUX the following year.

The menu changes completely with the seasons. He buys from three Ontario farms he's worked with since opening. The bread is made each morning. The butter is churned in-house.

ROUX seats 22. That's the number of people Nicolas can cook for properly, and he sees no reason to change it.