Chef Albert Ponzo at Le Select. All photos by Ruben Guayasamin.
Inside the basement kitchen of Le Select.
Choucroute garnie has been a cornerstone of the bistro's menu. Chef Ponzo was, in the words of Matty Matheson, the man who "got everything back on the fucking rails" at Le Select.
Quebec-raised red deer, rare, served with raw Ontario-Grown sea buckthorn berries.
The "head to tail" pork terrine.
Fried oreille de cochon contrasts with the softness of red pepper and the delicate crunch of watercress, served over lentils.
Choucroute garnie, an Alsatian recipe with sausages and salted meats served over sauerkraut.
Gargouillou d'automne, with roasted squash, wild mushroom, hay cream, fermented rye berries, and heirloom beets. Ponzo is leaving Le Select after more than ten years.