The Chef

I landed in Toronto, Canada 7 years ago with one piece of luggage and full of dreams.

My culinary roots are definitely from the centre of France, where the traditional cuisine formed my palate with a taste for locally sourced ingredients. I began my formal education in Paris working in various large establishments including Hotel Costes.

During this time I acquired 3 diplomas in French cuisine and a certificate in gastronomic excellence.

My path then led me to St Maarten, my first international experience where I learned new management techniques. My work in London UK, at a restaurant called Aubaine, helped me adapt my French cooking to the British taste. In Toronto, working for Le Paradis helped me understand the food culture of the city, and at Le Baratin, I want to share with you my passion of food and l’art de vivre, the art of life, in a French way.

- Jean Regis.

Food

Food prepared at Le Baratin is indeed classic with a modern twist.

Classic in a sense of ‘old school’: our sauces are all made in-house, with a veal-based stock. These days, that is very rare. Jean likes the good old way of preparing food - truly, the proper way!

Classic in a sense that there is not a Bistro in France that doesn’t serve at least 2 out of the 3 desserts we offer:  Tarte Tatin, Mousse au Chocolat, and Creme Caramel. 

For lunch, the Croque Monsieur is a must-have. French peasant, or street food, is uniquely reinvented here. 

Our wine list is mid-priced and extensively curated from France; we offer the best value for the best price. Or, try any of our other cocktails, which involve so many other delicious French liqueurs, form Cognac to Cointreau, from Absinthe to Calvados, and so many more.

Not drinking? Try a Tomate: Pastis, grenadine syrup, ice, and water - my grandfather’s favourite.

You don’t need to use your line of credit to eat french!
— Jean Regis

All this for certainly the most inexpensive French food in the city; as Jean says "you don't need to use your line of credit to eat french". In other words, just go to Le Baratin.

- Pascal

©  2016 Le Baratin. All Rights Reserved.