Re-season to taste with salt and lime juice. Slowly drizzle in more olive oil until the soup begins to thicken and take on a sheen. Be careful not to add the marinade too quickly as your mixture will become too watery. Blend at medium speed and slowly add the reserved marinade until the soup starts to blend smoothly.
Remove the basil and mint leaves and place half of the mixture in the blender. The next day, remove from the refrigerator and strain, reserving the liquid. This will allow the marinade to drain to the bottom of the dish and the bread to absorb the liquid. Pour the marinated cucumber and melon mixture over top, cover with plastic wrap and place a weight, such as a small plate, over top to keep pressure on the fruit. Slice the red onion thinly and add to the crushed garlic and the cubed bread in a non-reactive plastic or glass bowl.
Season the cucumber and melon with salt and pepper, then dress with the champagne vinegar, lime juice and olive oil so that it tastes like a heavily dressed salad. Split them in half and remove all the seeds with a spoon, then chop into large squares. Jacquesġ/2 medium red onion, peeled and sliced thinlyĢ cups day old bread, cut into large cubes Dining at Auberge is a celebration - a celebration of life, food, wine and family, which makes it the ideal spot to celebrate life's special occasions, such as my parents 55th anniversary, which brought us all together for a magnificent and memorable evening. Old favourites stay on the menu for years, a fact for which many are eternally grateful, with dishes such as the Steak Tartare among the best in the city arriving topped with the requisite raw quail egg - a treat impossible to pass up. The sommelier’s wine list selection, which focuses on French vintages and a few Niagara labels, offers over 20 superb wines by the glass and a corkage fee of $35 for those who chose to bring their own treasured bottle. Jacques at the culinary heart of the kitchen and recently appointed Chef de Cuisine Motonobu Nishimura at his side, Auberge du Pommier's chef-driven seasonally changing gourmand, vegetarian and à la carte menu is creative, modern and remains true to the restaurant's classic French roots.
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