Pangaea: Whiy it Tastes so Good reveals the
the true secret behind Chef Kouprie's celebrated
Since Pangaea opened thirteen years ago in Toronto's tony
Yorkville district, Chef Martin Kouprie has cultivated
relationships with farmers, foragers, cheese makers and other
artisans to ensure that he has the best local and imported
ingredients for his recipes. Along the way has garnered awards for
his culinary creations from the the Vintners Quality Alliance (VQA)
for four years running, and the Ontario Hostelry Institute
(OHI) named Kouprie and his partner 2009 Gold Honourees.
Although a few recipes such as the Wild Mushroom Risotto and
Grilled Calamari with Brown Butter are always available at Pangaea,
most of the menu changes seasonally since the availability of the
best quality ingredients needed in those recipes is not constant.
For instance, Mahogany Glazed Salmon with Baby Bok Choy and Lime
Caramel Butter is one of Martin Kouprie's signature dishes but it
is only offered when wild, sustainable salmon sources are
Whether the ingredients used at Pangaea come from near or far,
they are always prepared with care to create exceptional results:
Exotic imported Ibérico ham is expertly shaved into whisper thin
strips to highlight its light, buttery texture; likewise, stream
grown Japanese wasabi is hand grated on sharkskin for each
individual order so that its pungency and perfume are fresh.
Equal reverence is shown to the ingredients sourced from Pangaea's
own backyard: Quebec raised muscovy duck is wet-aged to become
succulent and supremely tender while wild blueberries are hand
sorted so that every blueberry tart is an exquisite work of art
that tastes as good as it looks.
Pangaea features photos that show how local ingredients
are produced or procured and how imported ingredients arrive and
are stored and prepared. Pictures of farmer, forager and artisan
suppliers with Martin Kouprie and other Pangaea staffers will also
be included in the ingredient sections to emphasize
the central role people play in making Pangaea a
destination. Martin Kouprie teaches readers what they need to
do to improve all of their cooking. Studio quality photographs
bring to life the menu items that have made Pangaea a critic's
choice for more than a dozen years.
Selected as one of the Fifty Best Toronto
"A smart and stylish favourite of those seeking a dining
experience of exquisite taste. Classic dishes are prepared with a
modern visionary's aplomb, introducing flattering twists on many
favourites. Land, sea and seasons are well-respected, as are the
freshest vegetables and glorious game. Fish and seafood are the
specialities, and receive TLC. Attention to detail and
thoughtfulness extend to the marvelous desserts. The wine list
featuring Italians and Burgundies, is full of unexpected treasures.
Afternoon Tea, another specialty, is offered daily."