DesBrisay Dines

DESBRISAY DINES: Che Chartrand takes Muse Restaurant at Wakefield Mill Inn to the next level

By ANNE DESBRISAY

Photo by Anne DesBrisay
King mackerel sashimi. Photo by Anne DesBrisay

Scoring a table at the Muse Restaurant in the Wakefield Mill Inn this summer had proven tricky. And sure enough, when one was found (“we could seat you at 6 or 8:45”) we arrived to a packed room, both on the more sought-after solarium side of the restaurant, the bit that juts out over the MacLaren Falls, and in the dining room proper. Every table was filled, staff was scrambling.

“We have a new chef,” our server explained to justify the full house. “He used to own Chez Eric and he had many fans. They’re coming here now.”  She was referring to the wee village restaurant on Wakefield’s Valley Drive.

Two years ago, Che Chartrand left Chez Eric and landed the job of chef de cuisine at the new Gezellig Restaurant in Westboro. But last February he moved back home, accepting the top job at The Wakefield Mill Inn and reducing his commute to three minutes. Six months later, Chartrand’s mark on the menu eats very well indeed.

Photo by Anne DesBrisay
Fresh pea and watercress soup. Photo by Anne DesBrisay

Beginning with the bold amuse of garlic scape kimchi paired with a cool square of pickerel mousse, dribbled with herb oil and scattered with micro-greens. And then a marvellous summer soup — fresh pea and watercress, the bullying bitterness of the cress tempered with rich nuggets of local chèvre.

A salad of “jeunes pousses” proved to be a highlight. The greens seemed more days old than weeks, and yet had such grand flavour, caught in a ribbon of cucumber, scattered with crunchy wisps of shallot and dressed smartly in a classic honey-mustard vinaigrette sweet with raisins.  The “ Chef’s choice of sashimi” was King Mackerel – a bold choice, though its oily fishy flavour was cleverly tempered with creamy elements (an avocado mousse) with a rousing wakame salad and with dobs of a sweet carrot purée. (more…)