A Chef's Menu by Connor Ross

Artisanale French Country Cooking
Mar 29, 2017 at 05:00 PM -Mar 29, 2017 11:36 PM

At Artisanale, we work with apprentices in our kitchen, where they learn the techniques used by the best French Chefs as well as country cooks and traditional grand-mères. They learn to cook with the seasons, to seek out the best ingredients, to work hard and to never cut corners. And they learn that true cooking takes time, commitment, discipline
and most of all, love.

We are always sad to see our apprentices leave, but we are also excited to see where their paths will take them. Connor Ross is one we know we all will see and hear more of, as he pursues his cooking career. Connor is leaving us to go work on an organic farm this season.

As a farewell, he will be cooking up his own Chef's Menu. 


Wednesday, March 29th, 2017


A la Prochaine

A Chef's Menu by Connor Ross

A farewell to Winter and Artisanale.
A warm welcome to Spring and new beginnings

Cheese puffs


Late winter salad
potato, roast celeriac, duxelle sauce


Rabbit two ways
  Swiss chard, bacon, apple


Pear Preserves
Almond anglaise, dark chocolate glacée

40 / person

Available along side our regular Pre-fixe dinner menu.

To Reserve: (519) 821-3359 and reservations@artisanale.ca


Connor, with the kitchen team (and a leg of venison)

"When I went to university I got my first job in a kitchen and I fell in love. The sights, sounds, taste, the people and the environment.

Then in February 2015, Jake, an outgoing apprentice, told me the Chef of Artisanale was looking for someone, and I jumped at the opportunity to immerse myself and start to learn my foundation for cooking. I have learned French cuisine, the importance of supporting community, minimizing food waste, and how to respect the ingredients that farmers work so hard to bring to us.

Leaving Artisanale to go work at Orchard Hill is the next step for me to continue learning and understanding what it is to be a great cook. These past 2 years have shown me what I want to do with my life and that food is where my heart is."

- Connor Ross