When I curate a course dinner, one essential I add is a canapé. For me, it is essential. It is because of our love for bread, and the variations on it are infinite. A cape is also a chef's way of expressing himself and setting the tone for the rest of the meal. This is a lovely sandwich Ihave turned into a canapé. I love the play between the sourdough bread, the earthy mushrooms and the pop of tartness from the cherry tomatoes. The original recipe calls for lime juice, which

Cartouche is a French term meaning "parcel". here the parcel contains a delicious salad that, in my opinion, is quite unique. The base of the salad is earthy but brought to life by the rice vinegar, mustard, and soy sauce. layered on top and adding flavour are the mushrooms and rosemary-scented beets. Finally, the cheese adds creaminess. The salad is wrapped and baked, allowing the flavours to come together beautifully when opened. I love it when folks open this salad, which