Discover Daily Dish: Gourmet & Gluten Free, where delicious meets healthy. Enjoy exquisite meals crafted for gluten-free diets.
Deliciously Crafted Meals for Every Palate
Vain in Versailles is a unique dining establishment that offers a fully gluten-free menu, ensuring safety for those with celiac disease. The restaurant specializes in French cuisine, providing a delightful experience for diners who are often limited in their dining options due to dietary restrictions. With an emphasis on quality and safety, Vain in Versailles stands out as a welcoming space for gluten-sensitive individuals.
Owner Hind Mubarak Brown and Chef Kurtis Salter showcase a variety of dishes that highlight the rich flavors of French cooking while adhering to gluten-free standards. This innovative approach not only caters to those with specific dietary needs but also opens up the world of French gastronomy to a broader audience, making it an exciting addition to the culinary landscape.
Indulge in Delectable Delights That Celebrate Flavor Without Compromise!
We teased it earlier french cuisine that is gluten-free without sacrificing flavor i am so excited to this we have Van Versail right here in our CTV Morning Live Deloreier kitchen please welcome Hinn and we also have Curtis with me this morning good morning to you i am so excited because I’m gluten-free and a lot of time we get these beautiful.
Dishes and I don’t get to eat anything but today that is not the case absolutely not tell us about Berserai thank you so much for having us this morning Melissa so as you’ve touched on we are fully celiac safe at Ben & Gai so there is an unprecedented approach to ensuring safe gluten-free practices to everything that we do from our all week.
Brunch menu to our dinner menu from 5 to 10:00 p.m wednesday through Sunday and why did you see the need to really have this in our community because it is hard to find it is extremely hard to find i was unfortunately diagnosed with celiac disease about a year and a half ago and that’s when I discovered that there was such a narrow perspective for those of.
Which that suffer from celiac disease in terms of options in the city so to develop a concept that’s fully celiac friendly and safe is is unheard of really but something that’s definitely needed and necessary oh my goodness and Curtis tell us about the menu because we’re seeing some dishes on TV here this morning and it looks so good how do you.
Make sure everything is safe but still gets that flavor um well to be honest I’ve never actually cooked gluten-free before but because the whole facility is celiac certified it honestly makes it very easy okay um you’re just kind of working with the ingredients you have to come up with flavors that work flavors that make sense but because everything’s.
Celiac certified you really don’t even have to think twice about everything exactly absolutely making sure each venue is safe everything inside the whole facility is safe okay so tell us about some of the beautiful dishes you brought for us today because everything looks so incredible should we start with the dinner menu item um yeah for sure so.
Yeah we brought one dish from each aspect of the menu cuz we have our brunch and lunch which is separate of course and then dinner is our own thing um start with dinner today yeah so from the dinner menu this is just our stuffed chicken breast um so again everything’s celiac certified so we kind of like to showcase um bread centric dishes when we.
Can because you know celiac certified it really pushes the idea that you can actually have this food and be totally safe if you’re celiac right so we have um our chicken breast is stuffed with um bio bread and croissants that are baked in house what um so it’s kind of like your Thanksgiving stuffing you know that’s the kind of basic concept behind.
It is a chicken breast stuffed with your Thanksgiving stuffing then it’s served on a bed of sauteed vegetables they kind of change seasonally um and then some roasted red pepper puree here beautiful and then we just finish it off with a little touch of burbl sauce this is a lemon and garlic blo i’m like what is bourbon sauce it looks delicious so um.
The other big angle of our menu is that it’s uh French inspired so everything’s celiac certified but also we have to have a French twist and burblon is a very classic French sauce oh my goodness it looks like my kind of sauce it looks creamy and delicious and it’s very good and buttery butter bourbon is made from a base of um butter and wine normally.
This one also has lemon and garlic in it oh wow fantastic okay let’s move on to because to these this menu here cuz you also have a really great brunch option we do this is the cooksier that chef so brilliantly decided to add to our all week brunch menu available from 11:30 to 3:00 p.m wednesday through Sunday done with his incredibly decadent and I mean.
Sumptuously decadent bio style bread as well as the lovely beef brisket that he has just stuffed so lovingly into that sandwich so the croak msure is again another French classic what we do a lot is just kind of more contemporary little twists on like classic French dishes so the croak msure is typically made with cheese and ham um but we had brisket in.
House and we needed to do something with it so I figured you know we’ll we’ll shave the brisket and make a croc masur out of brisket instead of ham wow that looks so beautiful and what’s this little sauce on the side um that’s housemade garlic ioli so wow um it’s made from garlic and mayo kind of blended together basically so this is.
Like sweet but savory at the same time yes exactly that’s kind of the idea um and then traditionally as well the croak msure much like the chicken gets finished with a sauce very typical of French cuisine thick rich creamy sauces go on top you know what i love French cuisine and I haven’t been able to eat French cuisine in so long so this sauce.
That goes on the croak masure is called bashameal um it looks it looks and tastes very much like a cheesebased sauce but it actually has no cheese in it it’s based off of butter flour and milk wow but it produces this very thick cheesy result that looks very cheesy feels very cheesy almost tastes cheesy just because of the dairy that’s in it.
But it’s actually just milk butter and flour look at that consistency incredible and I’m so not used to being able to order bread options when I eat gluten-free i’m like it’s usually just eggs or an omelette with nothing on the side so the fact that that I get to enjoy a mu sounds delightful um and then.
Dessert as well yes the gluten-free kos is a revelation i bet entirely gluten-free uh lovely peshu which is done in the form of an eclair today stuffed with a strawberry compost and vanilla chili and then our absolutely stunning bio bread which you see here prepared by chef also available for sale by the loaf or in-house oh my goodness.
For our bulong popup that is now going to be available all week long as you can see over here for some of the features that we have okay so tell me more about this little popup that’s fantastic so we do it every single month but now one of the things that we’d like to create a mainstream approach to is by ensuring that it’s available all week so guests.
Can just come in anytime to pick up a croissant a beautiful loaf of bread beautiful fresh desserts and it’s available rather than limited amazing and where can people find you to join your location and check out all these delicious items in the heart of Little Italy 424 Preston don’t miss it love it i forgot to showcase this too i’m just.
Realizing creèmebrlet yes this is another one of our housemade desserts um uh our brilliant pastry chef comes up with all these creative inventive dessert ideas from time to time but this has kind of been a staple and we’ve had different flavors um over the course of my time here this is our most recent one it’s a mango pette um but it’s like a.
Take on a creme brulee i thought it was a creme brulee you had me fooled this morning it’s a hybrid it’s a hybrid hybrid i love that i love that so what do you recommend trying first i think you need to dig into that cook material i think you need to I think you need to just get in that bread and just I got to try the bread and I’ll do you do you do.
That aside mhm i forgot to mention as well uh the potato wedges just aside for the cromos here but housemade as well you can’t even tell that’s gluten-free nope no absolutely not delicious and that’s the point wow that is Yeah that’s the point of it all incredible well thank you both so much for joining us today and again you can find them at 424.
Preston Street Bay in Versailles thank you both you’re welcome and if you have an idea for us in our daily dish please let us know the best way to reach us is ottawa.m morning at cctv.ca
