The University of Toronto Mississauga (UTM) has achieved a new milestone after being awarded not one, not two, but three Michelin stars for its various fine dining achievements. Antoine, a Michelin inspector, visited the campus’ restaurants and asked me to accompany him on his great culinary adventure.
We first stopped by the famous Colman Commons. We were welcomed by a bright red carpet at the entrance of the building and a host of staff who seemed determined to transcend our expectations. As we made our way in, we couldn’t decide on what to try first. We started with a fluffy omelet, which reminded Antoine of the world-famous restaurant L’Aubergeade in Paris.
“This tastes just like home,” said Antoine as tears flooded his eyes. Then, we decided to give the pancakes a go. “Oh, mon dieu! C’est magnifique,” exclaimed Antoine. He was impressed by the exceptional flavours, the thoughtful presentation, and the meticulous execution. The music and the red walls set the mood for an amazing morning!
After the incredible breakfast, Antoine asked for a campus tour, but of course, we had to stop for some hot chocolate from Theos Coffee, which Antoine insisted posed a fierce competition to Angelina, the famous Parisian café. “This campus must have some French roots,” said Antoine.
Our next stop was the Davis Food Court, which Antoine had heard whispers about from fellow critics. We were greeted by a food scene that felt like a Michelin-starred restaurant’s dream. “This,” Antoine declared with an air of authority, “is nothing short of culinary excellence!”
The staff, who had clearly been trained by some of the finest chefs in the country, served us an assortment of dishes—from Italian to Thai. Antoine savoured a delectable risotto that transported him back to a trattoria in Florence. “I dare say,” he exclaimed, “this rivals even the best in Italy!”
The pizza not à l’italiana was the cherry on top. “Naples should file a lawsuit,” exclaimed Antoine after taking just one bite out of the fine margherita pizza. “This Italian delicacy is the best I have ever had!”
Of course, the chef de cuisine had to offer us complimentary drinks. The best part is that we were able to customize our own drinks! “This is 10 times better than sparkling water,” said Antoine. The cherry soda really hit the spot and complimented the risotto and the pizza.
As we moved on to the evening meal at the student-run fine dining restaurant, Antoine was in for a treat. The menu featured dishes prepared by culinary prodigies who were also pursuing degrees in physics and philosophy.
The pièce de résistance, however, was the dessert—an intricate chocolate sculpture that paid homage to the university’s academic excellence. Antoine gazed at it with awe and declared, “This, my dear, is a masterpiece that would make even the Louvre envious.”
The sophisticated designs and luxurious ambiance of the university’s food spots took Antoine by surprise. He told me that they should dedicate a fourth star just for the pancakes alone. So, congratulations UTM! This is just the start!