LOUIX LOUIS
Where? LOUIX LOUIS (Financial District, Toronto, Ontario, Canada) Map Menu
When? Thursday May 16, 2024
Who? Kieran
Food Style? Fine Dining
I think this is probably the fanciest restaurant I’ve been to in Toronto, and really the only reason I’m here is because I’m not paying. LOUIX LOUIS is a classically French restaurant in the top floor of the St Regis Hotel, right in the center of the Financial District, and naturally, is a popular spot for all the finance bros to have a drink after work. The interior is absolutely beautiful, with the centerpiece of the restaurant being the two-storey shelf on the bar displaying an impressive collection of alcohol. Despite the temptation to choose one of them, I've opted for a non-alcoholic cocktail, since this is a work function, and getting drunk on a relatively new job is a big no-no.
Drink
Louix Spritz: lychee syrup, passionfruit puree, rose water, lemon, non-alcoholic sparkling wine
It's fragrant and refreshing, it's difficult to stop gulping this down. I'm still a little warm from biking in, so it's nice to have something to cool the internal engine.
I've joined the company at the perfect time, apparently. FuzzyBot has given us a generous budget for the meal, and the executive producer has explicitly told me, and I quote, “go wild”. Don't mind if I do.
Appetiser
Foie gras: Hudson Valley foie gras, brioche, pistachio, Ontario rhubarb, fig
It’s soft and delicious with a wonderful, crispy brioche base. The contrasting crunch of the pistachio adds texture while the fig and rhubarb help to cut the richness of the foie gras itself. Liver and fruit is such a classic combination and I'll never get tired of it. I’ve paired it with the complimentary brioche and truffle butter for maximum deliciousness. It’s a great start to the evening and I feel like I’m maximising opulence with an appetiser like this.
Mains
NY Steak and Fries: Canadian Prime 11oz NY Striploin, frites, Cafe de Paris butter, red wine jus
Steak is beautifully cooked and seasoned well, it’s soft and tender and delicious. The fries are a tad salty but they pair well with the jus, surprisingly. I really like the herby butter on the steak, it feels very French, but I can’t help but think I would prefer chimichurri. It’s not the best steak I’ve ever had but it’s very good. I wouldn't pay this much for what I got though, I don't think it's worth it, and I find a lot of steakhouses here tend to be overpriced. But for free? Hell yes.
Dessert
The King's Cake: thirteen-layer chocolate cake, 64% Guayaquil ganache, hazelnut-chocolate buttercream, vanilla ice cream, chocolate sauce
It’s f%&#ing massive. I cannot believe my eyes. 13 layers, 24 carat gold flakes, 64% Guayaquil ganache. It’s super decadent, fit for King Louis XIII himself. Absolutely delicious. I feel like this is a once-in-a-lifetime opportunity. It’s lost a bit of moisture from being in the fridge but it’s still quite soft. There’s no way Kieran and I can eat all of this, maybe a group of eight of us could have managed. We end up splitting the leftovers very unevenly, Kieran’s got a single portion and I’ve got one that will last me for a few days. Commentary on my Facebook post about this reveals I've got a reputation for consuming over-the-top desserts in one go but alas, in my old age I am no longer able to metabolise the things I could when I was a youthful foodie.
Though I still enjoyed the meal, I don't see myself coming back to dine here - even if it was for free. At least the novelty of the King’s Cake was worthwhile experiencing, but I feel there are better, more affordable places to spend your money.
Further experiences with the cake at home: microwaving for ten seconds softens it and gives it a much more pleasant mouthfeel than eating it straight out of the fridge, and eating it with Greek yogurt and nuts - walnuts, peanuts, almonds all seem to go well - definitely helps give the cake some variety so I’m not absolutely sick of it by day four. Yes that's right, the cake lasted four days with me.
Posted by Jeremy at 11:23pm on Wednesday October 22, 2025 :: 0 comments :: 