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in si de ha lto n. co m O ak vi lle B ea ve r | T hu rs da y, Ja nu ar y 31 ,2 01 9 | 32 Presentations held at our office: 77 Bronte Road (Bronte Rd. & Lakeshore) Refreshments and Door Prizes R.S.V.P. 289-813-1969 www.furtherafieldtravel.ca Presentation Series Continues South Africa, Zimbabwe, Botswana Exclusive small group tour Average size 16 Join our Africa Tour Leader: Sandy Lidka Monday, Feb. 4th • 7-9 pm RIVERS Of ASIA/EUROPE EXPLORING AfRICA 50021919 The Rivers of Asia + Active Discovery River Cruises in Europe Guest Speaker,Avalon Waterways Hektor Kaczuga Wednesday, Feb 6th • 7-9 pm 461972-41972-41972- 201720172017 Best Travel Agency Suite 300, South Oakville Centre • 1515 Rebecca Street, Oakville 905.827.1100 travel@mctavish.comwww.mctavishtravel.com CORPORATE • GROUP • LEISURE O nt R eg N o 14 37 98 5 With Sandals' exclusive "Stay at One, Play at All Sandals" program you have the option of enjoying the amenities of any other Sandals or Beaches resorts in Jamaica. Regardless which Sandals you book, there's no better way to get to know the 4 corners of Jamaica - All included*. PLUS, FOR A LIMITED TIME Contact Us For Details! Terms, conditions and restrictions apply; pricing, availability, and other details subject to changeTerms, conditions and restrictions apply; pricing, availability, and other details subject to changeT and/ or apply to US or Canadian residents. Water slides avail on select vessels. Please confirm details and booking information with your travel advisor. Only Sandals Gives You SIXVACATIONS INONE EXPLORE JAMAICA'S EXOTIC COASTLINES WITH A FREE CATAMARAN TOUR WHENYOU STAY 7NIGHTSOR LONGERAT SELECT SANDALS RESORTS YOU'LL ENJOY FOOD & PREMIUM LIQUORS TOP-OF-THE-LINE VESSELS EXCLUSIVE ACTIVITIES LIVE ENTERTAINMENT 120 FOOT WATER SLIDE* 4 4 4 4 4 La Parisienne Creperie, locat- ed in a quaint little house in the heart of Bronte, offers a modern bistro ambience and an abun- dance of delectable and "deca- dent" flavours. Owners Mikael and Courtney Colas took over his parent's long- running crêperie in late 2014 and made it their own - incorporating a shared passion for food and travel in the decor and in the fresh, locally-sourced ingredi-fresh, locally-sourced ingredi-f ents. As a French-style bistro, the focus is on wine, ciders and beerfocus is on wine, ciders and beerf with crepes, instead of teas and coffees. La Parisienne offers savoury lunch, dinner, brunch and after- noon menus, an alternative sweet menu and street style take-away crepes. Many of the offerings are homemade, such as the dark chocolate sauce, strawberry re- duction and caramel topping. "We did not want to make it a traditional crêperie; we wanted to put creativity into our crêperie, be extremely experimental with our flavours," said Mikael, who is the general manager while Courtney is executive chef. A crepe is, at the end of the day, a base, he said. "We do have some traditional items and some items we kept from my parent's crêperie, butfrom my parent's crêperie, butf from there, we built all differentfrom there, we built all differentf styles of crepes. That's why a lot of people come to us, because they have crepes they have never had anywhere else around the world." Business has exploded over the last several years; they now employ 11 staff and are open seven days a week. The introduction of an à la carte Saturday and Sunday brunch has been "immensely popular." "Those are days when we go to wait-lists; we don't even take res- ervations, because it's just too busy." Menus are continuously up- dated with additional ingredi- ents, most of them locally sourced - a practice that is very important to the couple, who met while bar- tending in Australia. Before their decision to open a restaurant, their adventures included man- aging restaurants in Australia and travelling throughout South- east Asia and Europe, before re- turning to Canada to be closer to Mikael's parents. Back home, Mikael returned to his finance roots, and Courtney to a career in hospitality. When his parents retired, the couple jumped at the opportuni- ty: they renovated and updated the crêperie, and the rest is now part of Bronte's culinary history. The most popular item on La Parisienne's menu is the baked crepe, which comes in an individ- ual ceramic dish. The favourite is the seafood baked crepe - a mix- ture of scallops, Pacific white shrimp, blue crab meat, sautéed seasoned mushrooms, béchamel sauce and swiss cheese. "It's full of flavour. We call it French soul food." As a Feast On-certified restau- rant, La Parisienne recently host- ed one of 16 Milk & Honey Menu events across Ontario. Over the weekend of Jan. 18/19, their Milk and Honey special was crepe gra- tin - featuring locally sourced in- gredients and dairy, inspired by the 46th annual Milk Calendar. The special event is designed to help raise the profile of local food venues across the province,food venues across the province,f and increase community aware- ness of the Feast On certification as well as local food providers (growers and agri-food business- es) in the area, said Ciabh McEve- nue, Dairy Farmers of Ontario spokesperson. La Parisienne Creperie is lo- cated at 93 Bronte Rd. Hours are Monday, 11 a.m. to 3 p.m.; Tuesday to Friday, 11 a.m. to 9 p.m.; Satur- day, 10 a.m. to 9 p.m.; and Sunday, 10 a.m. to 3 p.m. To contact the restaurant, call 905-827-2378, email info@lapari- siennecreperie.com or visit http://www.laparisiennecrepe- rie.com/. NEWS A LITTLE TASTE OF PARIS AT OAKVILLE'S LA PARISIENNE CREPERIE Co-owner Mikael Colas serves up a KW cider to go with a Napoleon dessert crepe, a BLTCA, and some piping hot onion soup at La Parisienne Creperie, 93 Bronte Rd. Nikki Wesley/Metroland KATHY YANCHUS kyanchus@metroland.com ADDRESS: 93 Bronte Rd., Oakville CONTACT: 905-827-2378 HOURS: Monday, 11 a.m.-3 p.m.; Tuesday-Friday, 11 a.m.-9 p.m.; Saturday, 10 a.m. -9 p.m.; Sunday, 10 a.m.-3 p.m. SIGN UP FOR OUR WEEKLY NEWSLETTER AT INSIDEHALTON.COM