Chef Thomas Heinrich is currently running a French themed Tasting Menu at Mosaic Grille & Bar, and invited us down to try. The amazing five course dinner is just $55, or $75 with complimentary wine pairings.

By now you know we’re big fans of Chef Heinrich’s food, and this menu of course did not disappoint — in fact, it was likely our favourite so far we’ve tried from him.

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1st Course: Foie Gras Parfait — rouglé Quebec foie gras, apple, calvados, marcona almonds

This dish was ultra rich, and had an overall sweetness that almost likened it to a dessert. The Foie Gras was rich and velvety, and it was hard to finish the entire plate.

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Not on the menu: Seared Foie Gras with fig three ways

This was a slightly lighter dish than the first, but just as pleasing. Chef treated us to this delectable piece of seared Foie Gras, accompanied by drunken figs, fig jelly and house-made fig chips.

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2nd Course: Escargot — Burgundy snails, shallot, roasted garlic, parsley

Amazing. Hands down one of the tastiest things we’ve eaten in some time. If you’ve never had Escargot (this was Jeremy’s first time), this is a perfect intro. Just seriously, go eat this.

We were ready for another serving after eating ours, and we’re sure you’ll love this too. The “dirt” on the side of the plate is a delicious Pumpernickel crumble, and all the elements on the plate worked beautifully with one another.

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Third Course: Lobster Thermidor — Atlantic lobster tail, kale nori, lobster roe pomme purée

The lobster is poached in butter using a sous-vide method, which Chef Heinrich explained he borrowed from Chef Thomas Keller’s The French Laundry Cookbook. The result is a super moist and tender piece of lobster tail, and combined with the lobster roe pomme purée the flavours were quite rich and decadent.

The kale nori also packs a punch, which Jeremy wasn’t completely sure with, but Adrian loved it.

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Fourth Course: Duck À L’Orange — roast Thiessen Farms duck breast, celery root purée, tarragon

This was fabulous, with succulent duck meat that was moist and flavourful, enhanced beautifully by the celery root  purée and tarragon. The crispy orange leathers were also a lovely touch, and added a nice tang.

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Fifth Course: Mille-Feuille — pear, lemon cream, vanilla salted chocolate

This was a light dessert because it wasn’t too sweet, and had a freshness offered from the pear. The vanilla salted chocolate was the best part, but the puff pastry wasn’t quite as crisp as we would have liked.

Chef Thomas did say he’ll be developing this dessert more, so we’re sure it will improve.

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The French Tasting Menu at Mosaic Grille + Bar is running until October 18th, and should not be missed.

XX – The Food Gays

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Disclaimer: We were invited to dine for review purposes, however all opinions are 100% ours.