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"Most of the good stuff on the menu is the handiwork of a traditional French chef, an unrepentant butterfat addict run amok. Brion's wild mushroom feuilleté is wild mushrooms cut julienne (the better to create more surface area) stewed in heavy cream with triangles of credible puff pastry atop and below. There is nothing as French as puff pastry soaking up over-the-top creamy mushroom sauce. One almost wants to start singing La Marseillaise." - Joanne Kates, Globe and Mail Laurent Brion - Executive Chef / Patron - has 25 years of experience in the food and hospitality industry, receiving his culinary training at several leading restaurants in his native France before coming to Canada over 15 years ago. Prior to opening TATI, Laurent also worked at many well-known Toronto restaurants including La Petite France and Teatro, but it is here that he is distinguishing himself. Wayne Parent – Owner/Operator – was the highlight of the popular Teatro on College Street for many years and brings his expertise and energy to Tati. Whitney Brown Owner/Managing Partner - has enjoyed a career in the film industry over the past 18 years as a Production Manager and Line Producer. She has teamed up with her Chef Partner here for the latest production.
- Prixe Fixe