Is That French

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Tripes Basque Style — Callos a la Vizcaína
An ode to my love for the Basque region.
Slow-braised tripes with chorizo, jamón, Espelette pepper, red chili 🌶️, sherry, and rich pork stock.

Topped with a sexy amount of shredded Ossau-Iraty and served with sourdough to soak up every drop of sauce.

Come travel with us for a moment.

If you haven’t tried the canelés from La Bise Bakery yet, do yourself a favour and get to Granville Island immediately. Best in the city. No debate.

We’re using their comté canelé as the base for a new dish:
triple crème brie emulsion, ham XO, and shaved bottarga.

Basically a turbo ham & cheese…
but elegant enough to order on a date.

From couch snack to full send.

The other night I was high on the couch eating mini Ritz cracker sandwiches and thought — excuse my French —
“This would be insane with caviar.”

So here we are.

Mini Ritz crackers, filled with a whipped blend of triple crème brie, Comté, and crème fraîche,
topped with egg yolk gel, chive, and oscietra caviar.

It’s not on the menu. It’s not serious.
It’s just stupid good.

Here ‘til the craving’s gone. Come get it.