One of the standout highlights of my dining experience was the seared scallops with cauliflower puree and truffle oil. The scallops were perfectly cooked to tender perfection, with a delicate caramelization that added depth of flavor. Paired with the creamy puree and aromatic truffle oil, it was a culinary masterpiece that left me craving for more.
Gustavo WoltmannLire plus
Since 1966, Exceptional Dining, Certified Angus Beef, Wine Spectator Award of Excellence, Steps from Skydome, Air Canada Centre, Convention Centreplus...Plus de texte
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