open menu Menu
Toronto, Ontario

EXPERIENCE GREAT FRENCH FOOD IN A WARM, FRIENDLY, RELAXED SETTING

Welcome to Batifole, an intimate French bistro serving delicious, authentic, refined French cuisine. At Batifole, we invite our guests to experience the Bistronomy

CHEF PASCAL GEFFROY

Cooking since he was 14, Chef-Owner Pascal Geffroy spent years managing kitchens in Lyon and Rhone before moving to Toronto six years ago after falling in love with the city during a visit here with a friend.

Dinner Menu
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LES APÉROS

LES ENTRÉES

  • Chef's Soup.....15

    Please ask your server for details

  • Cassolette D' Escargots.....16

    Pan seared escargots, vegetable brunoise, cream & amaretto served with crostinis

  • Hors d'Oeuvres.....15

    Please ask your server for details

  • Tartare de Boeuf.....19

    Beef Tartare, served with crostinis

  • Planche de Charcuterie.....28

    A selection of cured meats and country style pâté

  • Assiette de Fromage - Petite.....18

    Selection of 3 French Cheeses

  • Assiette de Fromage - Grande.....28

    A Selection of 6 French Cheeses

LES PLATS PRINCIPAUX

  • Tartare de Boeuf, Main.....30

    Beef tartare ~ served with crostinis

  • Fish of the Day.....38

    Fresh catch of the day ~ please ask your server for details

  • Cassoulet Royal.....40

    Rustic baked white beans, 1/2 duck leg confit, homemade pork sausage & pork belly

  • Cuisse de Canard Confite.....45

    Duck leg confit & sliced duck breast with potato galette, served with caramelized peach sauce

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    • Tartare de Boeuf, Main.....30

      Beef tartare ~ served with crostinis

    • Fish of the Day.....38

      Fresh catch of the day ~ please ask your server for details

    • Cassoulet Royal.....40

      Rustic baked white beans, 1/2 duck leg confit, homemade pork sausage & pork belly

    • Cuisse de Canard Confite.....45

      Duck leg confit & sliced duck breast with potato galette, served with caramelized peach sauce

Featured Specials
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CE SOIR CHEZ BATIFOLE

  • Truffle Foie Gras Terrine, Homemade Brioche.....40
  • Brandade de Morue.....30

    Served with Tomato & Caper Tartare

  • Pan Seared Scallops.....38

    Fennel Compoté, Lemongrass Hollandaise
    ($8 per additional piece)

  • Onions and Hazelnuts Compoté, Cauliflower Espuma.....32

    Vegetarian Option

  • Juniper Pork Pluma Medallion.....45

    Served with Sauerkraut Style White Cabbage

  • Hanger Steak.....68

    Served with Bone Marrow, Potato Millefeuille, Bordelaise Sauce

Dessert Menu
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Les Desserts......14

  • Assiettes de Fromage

    A selection of 3 French Cheeses…..$18

    A selection of 6 French Cheeses…..$28

  • Dessert of the Day

    (Please ask for details)

  • Forêt Noire

    Chocolate sponge cake soaked with kirsch and filled with cherries, garnished with whipped cream

  • Grand Marnbier Soufflé

    (Please be advised that the soufflé takes a minimum of 20 minutes to prepare)

Wine List
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Les Vins Pétillants

  • Champagne Blancs de Blancs.....257

    Ruinart

  • Nectar Impérial Rosé.....270

    Moët & Chandon

  • Champagne Brut.....275

    Ruinart

LES VINS ROUGES

  • AOP Grignan-les-Adhémar, "Le Devoy", 2020.....62

    Domaine André Aubert

  • IGP Pays d'Hérault, Le Loup dans la Bergerie, 2022.....71

    Domaine de l’Hortus, Jean Orliac

  • AOC Lirac, 2020.....88

    Domaine la Lôyane

  • AOC Sancerre, Charlaux, 2020.....170

    Jean-Paul Picard & Fils

  • AOC Cornas, "Terres Brûlées", 2017.....230

    Jean-Luc Colombo

  • AOC Cornas, "Les Eygats", 2018.....274

    Domaine Courbis

LES VINS BLANCS

  • AOC Côtes-du-Rhône Villages, "Belleruche", 2022.....64

    M. Chapoutier

  • AOC Viré-Clessé, 2020.....134

    Marchand-Tawse par Pascal Marchand

  • IGP Comtés Rhôdaniens, 2021.....108

    Christophe Pacalet

  • AOP Lirac, Comtesse Madeleine, 2019.....89

    Château de Montfaucon

  • AOP Condrieu, Laurus, 2017.....242

    Gabriel Meffre

  • AOP Châteauneuf-du-Pape, Extrait, 2019.....252

    Domaine Chante Cigale

  • AOC Condrieu, "laurus", 2017.....242

    Gabriel Meffre

LES VINS ROSÉS

  • Vin de France, Espérance Rosé, 2022.....64

    Nicolas Idiart

LES VINS DE DESSERT

  • AOC Côteaux du Layon, 1996.....135

    Moulin Touchais

Les Vins Pétillants

  • Champagne Blancs de Blancs.....257

    Ruinart

  • Nectar Impérial Rosé.....270

    Moët & Chandon

  • Champagne Brut.....275

    Ruinart

LES VINS ROUGES

  • AOP Grignan-les-Adhémar, "Le Devoy", 2020.....62

    Domaine André Aubert

  • IGP Pays d'Hérault, Le Loup dans la Bergerie, 2022.....71

    Domaine de l’Hortus, Jean Orliac

  • AOC Lirac, 2020.....88

    Domaine la Lôyane

  • AOC Sancerre, Charlaux, 2020.....170

    Jean-Paul Picard & Fils

  • AOC Cornas, "Terres Brûlées", 2017.....230

    Jean-Luc Colombo

  • AOC Cornas, "Les Eygats", 2018.....274

    Domaine Courbis

LES VINS BLANCS

  • AOC Côtes-du-Rhône Villages, "Belleruche", 2022.....64

    M. Chapoutier

  • AOC Viré-Clessé, 2020.....134

    Marchand-Tawse par Pascal Marchand

  • IGP Comtés Rhôdaniens, 2021.....108

    Christophe Pacalet

  • AOP Lirac, Comtesse Madeleine, 2019.....89

    Château de Montfaucon

  • AOP Condrieu, Laurus, 2017.....242

    Gabriel Meffre

  • AOP Châteauneuf-du-Pape, Extrait, 2019.....252

    Domaine Chante Cigale

  • AOC Condrieu, "laurus", 2017.....242

    Gabriel Meffre

LES VINS ROSÉS

  • Vin de France, Espérance Rosé, 2022.....64

    Nicolas Idiart

LES VINS DE DESSERT

  • AOC Côteaux du Layon, 1996.....135

    Moulin Touchais

LES APÉROS

LES ENTRÉES

  • Chef's Soup.....15

    Please ask your server for details

  • Cassolette D' Escargots.....16

    Pan seared escargots, vegetable brunoise, cream & amaretto served with crostinis

  • Hors d'Oeuvres.....15

    Please ask your server for details

  • Tartare de Boeuf.....19

    Beef Tartare, served with crostinis

  • Planche de Charcuterie.....28

    A selection of cured meats and country style pâté

  • Assiette de Fromage - Petite.....18

    Selection of 3 French Cheeses

  • Assiette de Fromage - Grande.....28

    A Selection of 6 French Cheeses

LES PLATS PRINCIPAUX

  • Tartare de Boeuf, Main.....30

    Beef tartare ~ served with crostinis

  • Fish of the Day.....38

    Fresh catch of the day ~ please ask your server for details

  • Cassoulet Royal.....40

    Rustic baked white beans, 1/2 duck leg confit, homemade pork sausage & pork belly

  • Cuisse de Canard Confite.....45

    Duck leg confit & sliced duck breast with potato galette, served with caramelized peach sauce

LES A-COTÉS

  • Pommes Frites & Mayonnaise à l'Estragon.....10

    French fries with tarragon mayonnaise

  • Gratin Dauphinois.....10

    Potato gratin

  • Salade Verte.....12

    Fresh green salad with French vinaigrette

CE SOIR CHEZ BATIFOLE

  • Truffle Foie Gras Terrine, Homemade Brioche.....40
  • Brandade de Morue.....30

    Served with Tomato & Caper Tartare

  • Pan Seared Scallops.....38

    Fennel Compoté, Lemongrass Hollandaise
    ($8 per additional piece)

  • Onions and Hazelnuts Compoté, Cauliflower Espuma.....32

    Vegetarian Option

  • Juniper Pork Pluma Medallion.....45

    Served with Sauerkraut Style White Cabbage

  • Hanger Steak.....68

    Served with Bone Marrow, Potato Millefeuille, Bordelaise Sauce

Les Desserts......14

  • Assiettes de Fromage

    A selection of 3 French Cheeses…..$18

    A selection of 6 French Cheeses…..$28

  • Dessert of the Day

    (Please ask for details)

  • Forêt Noire

    Chocolate sponge cake soaked with kirsch and filled with cherries, garnished with whipped cream

  • Grand Marnbier Soufflé

    (Please be advised that the soufflé takes a minimum of 20 minutes to prepare)

Private Events

For more information or to book your event please contact us

Book An Event

Reservations

Please note:
Reservations are strongly recommended.
To make a reservation we invite you to call us

@ 416 462 9965 or via touchbistro website :

https://www.tbdine.com/book/restaurant/batifole?idApp=2964&language=en-us

We do not take Instagram booking. We are keeping your table 15 minutes.
Please call us if you expect to be late.
Corkage and bringing food are not allowed
Thank you and see you soon.

News & Press

For press inquiries, contact Chef Pascal Geffroy

 

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