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
Welcome to Batifole, an intimate French bistro serving delicious, authentic, refined French cuisine. At Batifole, we invite our guests to experience the Bistronomy
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.
Please ask your server for details
Pan seared escargots, vegetable brunoise, cream & amaretto served with crostinis
Please ask your server for details
Beef Tartare, served with crostinis
A selection of cured meats and country style pâté
Selection of 3 French Cheeses
A Selection of 6 French Cheeses
Beef tartare ~ served with crostinis
Fresh catch of the day ~ please ask your server for details
Rustic baked white beans, 1/2 duck leg confit, homemade pork sausage & pork belly
Duck leg confit & sliced duck breast with potato galette, served with caramelized peach sauce
Beef tartare ~ served with crostinis
Fresh catch of the day ~ please ask your server for details
Rustic baked white beans, 1/2 duck leg confit, homemade pork sausage & pork belly
Duck leg confit & sliced duck breast with potato galette, served with caramelized peach sauce
Served with Tomato & Caper Tartare
Fennel Compoté, Lemongrass Hollandaise
($8 per additional piece)
Vegetarian Option
Served with Sauerkraut Style White Cabbage
Served with Bone Marrow, Potato Millefeuille, Bordelaise Sauce
A selection of 3 French Cheeses…..$18
A selection of 6 French Cheeses…..$28
(Please ask for details)
Chocolate sponge cake soaked with kirsch and filled with cherries, garnished with whipped cream
(Please be advised that the soufflé takes a minimum of 20 minutes to prepare)
Ruinart
Moët & Chandon
Ruinart
Domaine André Aubert
Domaine de l’Hortus, Jean Orliac
Domaine la Lôyane
Jean-Paul Picard & Fils
Jean-Luc Colombo
Domaine Courbis
M. Chapoutier
Marchand-Tawse par Pascal Marchand
Christophe Pacalet
Château de Montfaucon
Gabriel Meffre
Domaine Chante Cigale
Gabriel Meffre
Nicolas Idiart
Moulin Touchais
Ruinart
Moët & Chandon
Ruinart
Domaine André Aubert
Domaine de l’Hortus, Jean Orliac
Domaine la Lôyane
Jean-Paul Picard & Fils
Jean-Luc Colombo
Domaine Courbis
M. Chapoutier
Marchand-Tawse par Pascal Marchand
Christophe Pacalet
Château de Montfaucon
Gabriel Meffre
Domaine Chante Cigale
Gabriel Meffre
Nicolas Idiart
Moulin Touchais
Please ask your server for details
Pan seared escargots, vegetable brunoise, cream & amaretto served with crostinis
Please ask your server for details
Beef Tartare, served with crostinis
A selection of cured meats and country style pâté
Selection of 3 French Cheeses
A Selection of 6 French Cheeses
Beef tartare ~ served with crostinis
Fresh catch of the day ~ please ask your server for details
Rustic baked white beans, 1/2 duck leg confit, homemade pork sausage & pork belly
Duck leg confit & sliced duck breast with potato galette, served with caramelized peach sauce
French fries with tarragon mayonnaise
Potato gratin
Fresh green salad with French vinaigrette
Served with Tomato & Caper Tartare
Fennel Compoté, Lemongrass Hollandaise
($8 per additional piece)
Vegetarian Option
Served with Sauerkraut Style White Cabbage
Served with Bone Marrow, Potato Millefeuille, Bordelaise Sauce
A selection of 3 French Cheeses…..$18
A selection of 6 French Cheeses…..$28
(Please ask for details)
Chocolate sponge cake soaked with kirsch and filled with cherries, garnished with whipped cream
(Please be advised that the soufflé takes a minimum of 20 minutes to prepare)
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.
For press inquiries, contact Chef Pascal Geffroy