Toronto finally has bragging rights by opening several ambitious new restaurants. The city, once lacking in fine dining establishments except maybe for the exception of Alo, can now boast one of the finest restaurants in Canada. An extraordinary collaboration between 3 esteemed chefs, has given birth to LSL, a name derived from Master Chef Didier Leroy, the chef de cuisine; Masaki Saito, from the two-star Michelin Japanese restaurant Sushi Masaki Saito, responsible for procuring the luxury ingredients; and Christian Le Squer from Paris, from Cinq, the three Michelin star restaurant at the George Cinq hotel, who helped create the menu. The restaurant is owned by William Cheng, who is transforming the dining scene with his collection of impressive restaurants.
Opened in May 2024, LSL offers an 11-course, seasonal, rotating tasting menu, but be prepared for a hefty price tag. This is an exceptional occasion restaurant, with the tasting menu priced at $680 per person and wines ranging from $300-$2,500 a bottle. A wine
pairing is available at $300 per person. Although full wine pairings can be underwhelming, this pairing was an exception to the rule. The restaurant kindly allowed us to split a pairing, as we are not big drinkers, so this was a delightful option.
Not everyone can visit France, so they brought France to Toronto, to elevate Toronto’s dining scene, and they have accomplished their mission. The restaurant serves exquisite French cuisine, incorporating some Japanese ingredients and techniques. With only 10 seats and one seating per night, the experience is intimate and serene. Guests are greeted by a polished white-gloved staff who escorts them to a 200-year-old Hinoki wood bar from Nara, Japan, which was carved from one tree. The minimalist room is spotless, and the kitchen, located directly in front of you, is meticulously cleaned throughout the night. Soft French music plays in the background as you dine on Limoges china, Baccarat crystal, Christofle stemware, and Zalto wine glasses.
Saito focuses on exceptional ingredients such as purple sea urchin, French caviar, gold leaf, foie gras, A5 Wagyu, Hokkaido hairy crab, truffles, and wild mountain vegetables. Our dinner 
included nine wine selections in the pairing and started with three canapés, two foie gras courses, a soup, three mains, and three desserts. Highlights included the tuna stuffed tomato topped with caviar, Mediterranean bass with Osetra caviar, pasta box with truffle noire, Black Forest jamon and mushrooms, a perfectly cooked A5 Wagyu, and freshly baked brioche and banquettes to sop up the heavenly sauces. Dessert consisted of a trilogy of grapefruit, a light and refreshing course, a celebrated chocolate and caramel dessert, and petit fours with fresh-brewed coffee prepared in front of us.
The chef and his staff were so engaging and made the evening interactive and enjoyable, not pretentious. Chef Didier Leroy personally greeted each guest and seemed genuinely interested in sharing stories and making connections. The service was warm and anticipatory, contributing to a memorable experience.
LSL is likely to earn at least one Michelin star, if not two, in its first year. The evening lasts about 3.5 hours but never feels long or dragged out. While extremely expensive and not for everyone, LSL offers one of the best culinary experiences in Canada, creating an unforgettable evening for the fortunate few who dine there.
Highly recommended.
Happy dining,
Shanea
07/20/2024
