Auberge du Pommier
By YP Contributor

Elegant fine dining

The crisply ironed white linen and plush, soft seats align just perfectly to create an elegant welcome for patrons of Auberge du Pommier. Thanks to the beautifully appointed dining rooms that remain the crown jewel in the Oliver & Bonacini restaurant group, this fine dining experience is unlike any other in the city.

“I would describe it as breathtaking. There are lots of beautiful restaurants in the city but there is nothing like this place,” says general manager Elizabeth Kerr. "The terrace – you would never believe it was in North York. It really looks like you have chanced upon a restaurant somewhere in the south of France.”

Auberge du Pommier is actually two woodcutter cottages built circa 1860. One cabin is called Sophie, after a beloved bartender who used to work there, while the other was named Oscar, after the son of Michael Bonacini, one of the founders of Oliver & Bonacini Restaurants. In the winter these cabins offer a cozy, warm atmosphere thanks to wood-burning fireplaces; in the summer, customers can go out on the terrace and enjoy the wonderful floral arrangements.

They come for an anniversary or a birthday. We have proposals nearly every night. You’re coming here as a destination. - Elizabeth Kerr, general manager
The crisply ironed white linen and plush, soft seats align just perfectly to create an elegant welcome for patrons of Auberge du Pommier.

Fine French cuisine

Since it opened in 1987, Auberge du Pommier has been serving traditional French cuisine with modern enhancements that emphasize particular regions in France. “We do look to local produce and whatever is in season,” says Elizabeth. “We cross reference that with our regions from France. That way we can pick things that mirror what is great in Ontario and put them into a template that is French.”

Chef Malcolm Campbell uses his experience from working at some of Europe’s top French restaurants to create a menu featuring traditional French fare. Diners can enjoy French dishes like foie gras, rack of lamb and duck, but he also throws in some North American influences where appropriate. “When they are looking to do menu changes you want to be true to the season and to Canada,” Elizabeth says, “but at the same time, you have to stick to French cuisine.”

The crisply ironed white linen and plush, soft seats align just perfectly to create an elegant welcome for patrons of Auberge du Pommier.

Special occasions

The intimate setting, the fine French cuisine and the impeccable service make Auberge du Pommier a favourite for hosting special occasions. “Every night when we run down our guest list with the chef and staff, probably 65 to 70 per cent of guests are coming for a celebration,” says Elizabeth. “They come for an anniversary or a birthday. We have proposals nearly every night. You’re coming here as a destination.”

Because of that, people’s expectations are extremely high, so the servers have been trained to ensure the evening is a memorable one. “Guests choose to celebrate events here that don’t happen every day. You get guests who are dining for the first time in a restaurant like this, so they might feel a little uncomfortable,” Elizabeth explains. “It’s up to our servers to make them feel as at home as possible. I think our servers really do a great job at that. Guests become very comfortable, very quickly. It’s a magical place to dine.”

When you dine at Auberge du Pommier, you'll feel like you happened upon a restaurant in France.
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