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 Lyons and Rhone before moving to Toronto six years ago after falling in love with the city during a visit here with a friend.
Pan seared snails, vegetable brunoise, cream & amaretto, served with crostinis
Please ask your server for details
Beef Tartare ~ served with crostinis
Ask us for details
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 potato foam
Mushroom royale & saté sauce
($8 per additional piece)
Served with crunchy salad of white cabbage & smoked sardine
Roasted potatoes, sage sauce
Bones marrow, potato millefeuille, bordelaise sauce
A selection of 3 French Cheeses…..$18
A selection of 6 French Cheeses…..$28
(Please ask for details)
Chocolate mousse & Breton biscuit, chocolate and caramel glaze
(Please be advised that the soufflé takes a minimum of 20 minutes to prepare)
Célébration, Calvet
Domaine de la Châtaigneraie, Benoit Gautier
Ruinart
Moët & Chandon
Ruinart
Roc des Templiers
Domaine André Aubert
Courtois by Domaine Jaume
Fontavin
Sabina Del Rey, Julien Montagné
Domaine Brunely
Les Chaux de Fontbonau
Domaine Philippe Viret, Cosmoculture
Domaine la Lôyane
Lavau
M de Château de Meyre
Domaine Philippe Viret, Cosmoculture
Château Fortia
Jean-Luc Colombo
Domaine Courbis
Louis Bernard
Paul Mas, Réserve
M. Chapoutier
Château des Nages, Héritage
Château Carbonneau, Sauvignon Blanc
Domaine Nigri
Christophe Pacalet
Château de Montfaucon
Clos de l’Oratoire des Papes
Romain Duvernay
Domaine Raymond Usseglio & Fils
J.J Chave
Gabriel Meffre
Ogier
Domaine Brial
Château Léoube
By OTT
Clos Lapeyre
Domaine Grand Nicolet
Moulin Touchais
Célébration, Calvet
Domaine de la Châtaigneraie, Benoit Gautier
Ruinart
Moët & Chandon
Ruinart
Roc des Templiers
Domaine André Aubert
Courtois by Domaine Jaume
Fontavin
Sabina Del Rey, Julien Montagné
Domaine Brunely
Les Chaux de Fontbonau
Domaine Philippe Viret, Cosmoculture
Domaine la Lôyane
Lavau
M de Château de Meyre
Domaine Philippe Viret, Cosmoculture
Château Fortia
Jean-Luc Colombo
Domaine Courbis
Louis Bernard
Paul Mas, Réserve
M. Chapoutier
Château des Nages, Héritage
Château Carbonneau, Sauvignon Blanc
Domaine Nigri
Christophe Pacalet
Château de Montfaucon
Clos de l’Oratoire des Papes
Romain Duvernay
Domaine Raymond Usseglio & Fils
J.J Chave
Gabriel Meffre
Ogier
Domaine Brial
Château Léoube
By OTT
Clos Lapeyre
Domaine Grand Nicolet
Moulin Touchais
Pan seared snails, vegetable brunoise, cream & amaretto, served with crostinis
Please ask your server for details
Beef Tartare ~ served with crostinis
Ask us for details
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 potato foam
Mushroom royale & saté sauce
($8 per additional piece)
Served with crunchy salad of white cabbage & smoked sardine
Roasted potatoes, sage sauce
Bones marrow, potato millefeuille, bordelaise sauce
A selection of 3 French Cheeses…..$18
A selection of 6 French Cheeses…..$28
(Please ask for details)
Chocolate mousse & Breton biscuit, chocolate and caramel glaze
(Please be advised that the soufflé takes a minimum of 20 minutes to prepare)
For press inquiries, contact Chef Pascal Geffroy