Amazing French Street Food at Mister Frenchy

Mister FrenchieLocation: 675 Danforth Avenue, Toronto
Websitehttp://www.misterfrenchy.com/

Mister Frenchy is an unassuming restaurant on the Danforth that specializes in something called French tacos.

No, I had never heard of a French taco either.  But it’s a real thing, apparently — it’s basically a meaty, pressed wrap that was popularized in the Lyon region of France.

I think it’s safe to say that this is the only place in the city that you can try one, which is something that you should absolutely do.  It’s shockingly amazing.

Mister Frenchie

They have a variety of French tacos and baguette sandwiches on their menu; I went with the Le Lyonais French taco, which comes with “ground beef, Algerian sauce, tomatoes, onions, sweet peppers, French fries, and sauce fromagere.”

It was so good.  The wrap was perfectly pressed, giving you that perfect combo of crispy and chewy.  And the filling was pure comfort food perfection: an amazing mix of nicely spiced beef, perfectly cooked veggies, zingy sauce, and abundantly gooey cheese.

Mister Frenchie

Oh, and there are fries in there as well — I’m normally not crazy about potatoes in a sandwich/wrap, but the fries here add substance without getting in the way or calling attention to themselves.  The whole thing is ridiculously satisfying.

Alas, the fries on the side didn’t work nearly as well as the fries in the wrap.  They were undercooked, the herb mixture they were tossed in was overbearing, and the sauce on top was way too zesty to work as a dipping sauce.

Which is fine — the wrap is a perfectly satisfying meal on its own.  Plus, it’s way heavier than it looks.  It’s a bit of a gut-buster.

Outstanding Japanese Crepes at T-Swirl Crepe

T-Swirl CrepeLocation: 510 Yonge Street, Toronto
Websitehttp://t-swirlcrepe.com/

Creme brulee: delicious.  Crepes: delicious.  A creme brulee crepe?  Yes please.

I will, however, admit that I was skeptical; would this be one of those Instagram-friendly food mash-ups that never should have been mashed up?

T-Swirl Crepe

Nope, it’s exactly as delicious as you’re hoping it’ll be.  Actually, no; more delicious.

My only real complaint is that the top didn’t have the sugary, crackily crispiness that you’re looking for, despite being thoroughly torched.

Other than that, it was top notch.  The custard was a little bit too sweet — I suspect that it came from a mix — but it was still quite tasty, and certainly got the job done.

T-Swirl Crepe

There was also quite a bit of it; every bite had a generous amount of custard, even right at the bottom of the cone.

The crepe itself was the highlight; it was freshly made, with a chewy interior and a lightly crispy exterior that set it apart from the norm.  It complimented the custard perfectly.

T-Swirl Crepe

I enjoyed it so much that I went back a few days later for round two.  I tried the Mango Raspberry, and it was just as good as the creme brulee.  The crepe had the same addictive crispy/chewy contrast, and the filling featured a great balance of tartness and sweetness, with perfectly ripe chunks of fruit.

Amazing Almond Croissants at Patisserie la Cigogne

Patisserie la CigogneLocation: 1626 Bayview Avenue, Toronto
Websitehttps://patisserielacigogne.com/

I don’t have much to say about the almond croissant at Patisserie la Cigogne other than that it was delicious and you should eat it.

It was really good, though.

I mean, almond croissants are just generally great; if they’re done well, they’re an amazing combo of crunchy, crispy, buttery, and sweet.  And I honestly can’t remember the last time I had one this good — the croissant was flaky and super buttery, and there’s a very generous amount of the sweet almond filling.

Patisserie la Cigogne

I mean, look at all that filling that’s oozed out and become crunchy and caramelized.  The best.  There’s also a generous amount of filling inside the croissant that’s nutty and creamy and sweet.  Also the best.

(The whole thing was pretty much the best, so like I said earlier, you should probably go eat one.)

Lemon Meringue Croissant from Butter Baker

Butter BakerLocation: 120 Dundas Street West, Toronto
Websitehttps://butter-baker.com/

The lemon meringue croissant from Butter Baker is one of those things that I saw on Instagram and immediately had to eat.  And yes, I know: this makes me part of the problem.

A very strong argument could be made that social media (Instagram in particular) is making our cuisine appreciably worse by incentivizing restaurants to serve visually innovative food in which the actual taste is an afterthought (e.g. Sweet Jesus).

Butter Baker

And that’s absolutely the case here.  I mean, look at that!  It looks so impressive!  But it gets less impressive once you start actually eating it.

For one thing, it’s almost impossible to eat without getting sticky meringue all over your face.  But let’s set that complaint aside, because a lot of cupcakes are just as hard to eat without making a mess, and only a monster would argue that a cupcake isn’t great.

Butter Baker

The two main issues here are that the croissant itself is merely okay, and the lemon curd  filling is completely bland.  The latter point is especially egregious; the whole appeal of a lemon meringue pie is the delightful way that the tartness of the lemon curd is offset by the sweetness of the meringue.  But here, the curd is disappointingly anemic, with a limp sugariness and almost no sour bite.  Because of this, the whole thing comes off as one-dimensionally sweet and boring.

I will, however, give Butter Baker props for the use of creamy Italian meringue over frothy, dull French meringue.  This is correct; French meringue is for jerks.

French Creme Brulee McFlurry at McDonald’s

McDonald'sLocation195 North Queen Street, Etobicoke
Websitehttps://www.mcdonalds.ca

The world tour (via McDonald’s) continues!  And after the sub-par Chinese Szechuan Burger, this one’s actually not bad.

McDonald’s attempt at French cuisine is the Creme Brulee McFlurry: vanilla soft serve  with caramelized sugar bits and “Crème Brûlée sauce” mixed in.

I guess ice cream is harder to mess up than a hamburger (or I have a higher tolerance for mediocre ice cream), because I enjoyed this.

There’s no custard flavour here — the sauce and the caramelized sugar bits are both trying to replicate the crispy shell of a creme brulee rather than the entire dessert.  But it’s tasty enough for what it is; the sugar retains its texture even when mixed into the ice cream, and the sauce has a surprisingly rich, almost burnt caramel flavour.  The whole thing is too sweet and the ice cream isn’t the best, but it’s not bad.