"The whisking seemed a little much. Doug Penfold, the chef and co-owner at Chabrol, a new, 19-seat French spot in Yorkville, was alone in the little bistro’s closet-sized open kitchen, cooking a Thursday-night dinner rush all on his own. The room was packed, the Burgundy flowing. He was firing out first-rate Puy lentil salads and tartines of rabbit, shimmering chestnut soups and ballotines of chicken that came on plates of deep-green watercress sauce – somehow he was even keeping up with it all. But then another order for the tarte aux pommes would come in. You’d see him pause. And then the whisking. It felt like a daredevil juggling act, and the juggler’s assistant wouldn’t stop tossing in knives."-CHRIS NUTTALL-SMITH, The Globe & Mail, Friday, Feb. 19, 2016 / Photo Credit: Chabrol
"The whisking seemed a little much. Doug Penfold, the chef and co-owner at Chabrol, a new, 19-seat French spot in Yorkville, was alone in the little bistro’s closet-sized open kitchen, cooking a Thursday-night dinner rush all on his own. The room was packed, the Burgundy flowing. He was firing out first-rate Puy lentil salads and tartines of rabbit, shimmering chestnut soups and ballotines of chicken that came on plates of deep-green watercress sauce – somehow he was even keeping up with it all. But then another order for the tarte aux pommes would come in. You’d see him pause. And then the whisking. It felt like a daredevil juggling act, and the juggler’s assistant wouldn’t stop tossing in knives."-CHRIS NUTTALL-SMITH, The Globe & Mail, Friday, Feb. 19, 2016 / Photo Credit: Chabrol
