Le Pavillon

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David Dundas, dad, husband, carpenter, ham slicer operator, craft beer aficionado 

Le Pavillon was the hottest table in the Toronto restaurant circuit, for 3 weeks. Then boom, it disappeared.

It all started very simply; my old pal John Bil asked way back in February if he could use a vintage deli slicer for a pop up project he was working on with Fred Morin. Of course was my response then I had to stick my foot into it. Finding out it was a temporary restaurant as part of Toronto’s Luminato Fest and involved doing 1930s French food at an abandoned power plant, how could I say no. Better yet, I Huck Finned my colleague from Niagara College, Peter Blakeman, to come along to cook. We knew it would be a tough haul but we also knew this style of food, based on the menu offering at the French Pavillion at the New York World’s Fair, and later the famed New York restaurant, Le Pavillon. He was Saucier, I was Garde Manger.

Like a couple of old dogs, we settled into the routine right away, starting the monumental task list at 8 a.m. and dragging our sore butts out at midnight. I got one day off a week so went to home see my sweetheart then pick up Niagara produce on the way back in to the city. Funny part is, I didn’t even have much time to take photos, ha ha. It is amazing however, that what seems completely nuts initially becomes routine just after a few days, like walking though the abandoned Hearn Generating Station, empty of people but filled with art installations, early in the morning. Strange.

I can tell more but will let the pictures guide you through.

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