Lucien...what the hell happened?
I am going to keep this short...I previously listed this restaurant in my top 5 but now I can not recommend it at all. I know that the chef changed but does the owner not taste the food? There is a serious problem with the food. We all had an app., main and shared a dessert and really can not say that one bite was good.
I went for my 40th b-day dinner and my parents travelled a long way to treat me. The food was confused and the taste just plain or even bad. Then add to the fact that the bill was well over $300 for 4 people well that will be it for them. Terrible just terrible!
What a way to spend a 40th birthday dinner.
btw the service was good and the owner was nice but in the end that was simply not enough.
We had a reservation a couple months back and upon arrival, they were renovating the interior... I can't comment on the latest menu, but it is not for lack of trying.
Anyhow, I read reports in the press that the chef left, that Grant van Gameren (Blackhoof) had returned to consult on an overhaul of the menu (this sounded promising), but that the goal was to make Lucien more accessible (which I was concerned meant less inventive).
The owner, Simon, is a gem. I hope he is able to right the ship!
Was there for dinner with friends from out of town last night and had a winderful meal. I had the venison tartare while my companions had cauliflower soup and autumn salad - all reports were positive. I had the duck main (seared breast and confit). I love duck breast and must say it was one of the most perfectly prepared examples I've had in years - perfectly med rare and it's tough to make a bad confit. the other two of our party had the nightly pasta special and although it could have been a larger serving (c'mon, guys - throw in a bit more pasta), both said the flavour was excellent. Service was *very* good, as it usually is.
Don't let the post above scare you off. Lucien has found its feet again and deserves a visit. I'm tired of Torontonians being so fussed about the 'next famous chef resto' that they forget they forego the places that have been providing great service and food for years. Go back to Lucien.