open menu Menu
Toronto, Ontario

EXPERIENCE GREAT FRENCH FOOD IN A WARM, FRIENDLY, RELAXED SETTING

Welcome to Batifole, an intimate French bistro serving delicious, authentic, refined French cuisine. At Batifole, we invite our guests to experience the Bistronomy

CHEF PASCAL GEFFROY

Cooking since he was 14, Chef-Owner Pascal Geffroy spent years managing kitchens in Lyon and Rhone before moving to Toronto six years ago after falling in love with the city during a visit here with a friend.

Dinner Menu
photo

LES APÉROS

LES ENTRÉES

  • Chef's Soup.....15

    Please ask your server for details

  • Cassolette D' Escargots.....16

    Pan seared escargots, vegetable brunoise, cream & amaretto served with crostinis

  • Hors d'Oeuvres.....15

    Please ask your server for details

  • Tartare de Boeuf.....19

    Beef Tartare, served with crostinis

  • Planche de Charcuterie.....28

    A selection of cured meats and country style pâté

  • Assiette de Fromage - Petite.....18

    Selection of 3 French Cheeses

  • Assiette de Fromage - Grande.....28

    A Selection of 6 French Cheeses

LES PLATS PRINCIPAUX

  • Tartare de Boeuf, Main.....30

    Beef tartare ~ served with crostinis

  • Fish of the Day.....38

    Fresh catch of the day ~ please ask your server for details

  • Cassoulet Royal.....40

    Rustic baked white beans, 1/2 duck leg confit, homemade pork sausage & pork belly

  • Cuisse de Canard Confite.....45

    Duck leg confit & sliced duck breast with potato galette, served with caramelized peach sauce

    • $posts = get_posts(array( 'posts_per_page' => -1, 'post_type' => 'menu', 'category_name' => 'sides' )); if( $posts ): ?>
    • Tartare de Boeuf, Main.....30

      Beef tartare ~ served with crostinis

    • Fish of the Day.....38

      Fresh catch of the day ~ please ask your server for details

    • Cassoulet Royal.....40

      Rustic baked white beans, 1/2 duck leg confit, homemade pork sausage & pork belly

    • Cuisse de Canard Confite.....45

      Duck leg confit & sliced duck breast with potato galette, served with caramelized peach sauce

Featured Specials
photo

CE SOIR CHEZ BATIFOLE

  • Brandade de Morue.....30

    Served with Tomato & Caper Tartare

  • Pâté en Croûte.....35

    (Beef tongue, pork, currants)

  • Pan Seared Scallops.....38

    Leek fondue & saté sauce
    ($8 per additional piece)

  • Roasted Eggplant & Tomato Confit.....32

    Vegan and Gluten Free

  • Croustade of Lamb.....45

    Thyme Jus Corsé

  • Hanger Steak.....75

    (Pan Seared Foie Gras and Truffle Sauce)

Dessert Menu
photo

Les Desserts......14

  • Assiettes de Fromage

    A selection of 3 French Cheeses…..$18

    A selection of 6 French Cheeses…..$28

  • Dessert of the Day

    (Please ask for details)

  • Chocolate Lava Cake

    Chocolate cake with an irresistible center of flowing warm dark chocolate

  • Grand Marnier Soufflé

    (Please be advised that the soufflé takes a minimum of 20 minutes to prepare)

Wine List
photo

Les Vins Pétillants

  • French Sparkling Rosé Brut.....64

    Célébration, Calvet

  • AOC Vouvray Brut.....100

    Domaine de la Châtaigneraie, Benoit Gautier

  • Champagne Blancs de Blancs.....257

    Ruinart

  • Nectar Impérial Rosé.....270

    Moët & Chandon

  • Champagne Brut.....275

    Ruinart

LES VINS ROUGES

  • AOP Costières de Nîmes, 2020.....50

    Château Grand Escalion, Gabriel Meffre

  • AOP Grignan-les-Adhémar, "Le Devoy", 2020.....62

    Domaine André Aubert

  • AOP Côtes-du-Rhône, 2020.....64

    Xavier Vignon

  • IGP Pays d'Hérault, Le Loup dans la Bergerie, 2022.....71

    Domaine de l’Hortus, Jean Orliac

  • AOP Costières de Nîmes, Fleur de Syrah, 2021.....82

    Domaine Gassier

  • AOC Castillon, Côtes de Bordeaux, 2018.....78

    Château Les Maurinières

  • Vin de France, Vigne de Jo, 2021.....77

    Fontavin

  • AOP Côtes du Rhône, 2020.....75

    Clos des Saumanes

  • AOC Lirac, 2020.....88

    Domaine la Lôyane

  • AOP Gigondas, 2019.....140

    Xavier Vignon

  • AOC Sancerre, Charlaux, 2020.....170

    Jean-Paul Picard & Fils

  • Vin de France, "Renaissance", 2017.....98

    Domaine Philippe Viret, Cosmoculture

  • AOP Châteauneuf-du-Pape, 2020.....198

    Château Maucoil, Privilège

  • AOC Cornas, "Terres Brûlées", 2017.....230

    Jean-Luc Colombo

  • AOC Cornas, "Les Eygats", 2018.....274

    Domaine Courbis

LES VINS BLANCS

  • AOC Côtes-du-Rhône Villages, "Belleruche", 2022.....64

    M. Chapoutier

  • AOP Costières de Nimes, 2021.....72

    Mas Carlot, Générations

  • AOC Viré-Clessé, 2020.....134

    Marchand-Tawse par Pascal Marchand

  • AOP Jurançon Sec, "Pierre de Lune", 2020.....102

    Domaine Nigri

  • IGP Comtés Rhôdaniens, 2021.....108

    Christophe Pacalet

  • AOP Lirac, Comtesse Madeleine, 2019.....89

    Château de Montfaucon

  • AOC Sancerre, Les Baronnes, 2022.....120

    Henri Bourgeois

  • AOC Châteauneuf-du-Pape, 2019.....178

    Romain Duvernay

  • AOP Condrieu, Laurus, 2017.....242

    Gabriel Meffre

  • AOP Châteauneuf-du-Pape, Extrait, 2019.....252

    Domaine Chante Cigale

  • AOC Condrieu, "laurus", 2017.....242

    Gabriel Meffre

LES VINS ROSÉS

  • AOC Côtes du Ventoux Rosé, 2022.....42

    Ogier

  • AOC Côtes-de-Provence, 2020 (1500ml).....180

    By OTT

  • Vin de France, Espérance Rosé, 2022.....64

    Nicolas Idiart

LES VINS DE DESSERT

  • Vin Doux Naturel Rasteau Tuilé, (500ml), 2004.....117

    Domaine Grand Nicolet

  • AOC Côteaux du Layon, 1996.....135

    Moulin Touchais

Les Vins Pétillants

  • French Sparkling Rosé Brut.....64

    Célébration, Calvet

  • AOC Vouvray Brut.....100

    Domaine de la Châtaigneraie, Benoit Gautier

  • Champagne Blancs de Blancs.....257

    Ruinart

  • Nectar Impérial Rosé.....270

    Moët & Chandon

  • Champagne Brut.....275

    Ruinart

LES VINS ROUGES

  • AOP Costières de Nîmes, 2020.....50

    Château Grand Escalion, Gabriel Meffre

  • AOP Grignan-les-Adhémar, "Le Devoy", 2020.....62

    Domaine André Aubert

  • AOP Côtes-du-Rhône, 2020.....64

    Xavier Vignon

  • IGP Pays d'Hérault, Le Loup dans la Bergerie, 2022.....71

    Domaine de l’Hortus, Jean Orliac

  • AOP Costières de Nîmes, Fleur de Syrah, 2021.....82

    Domaine Gassier

  • AOC Castillon, Côtes de Bordeaux, 2018.....78

    Château Les Maurinières

  • Vin de France, Vigne de Jo, 2021.....77

    Fontavin

  • AOP Côtes du Rhône, 2020.....75

    Clos des Saumanes

  • AOC Lirac, 2020.....88

    Domaine la Lôyane

  • AOP Gigondas, 2019.....140

    Xavier Vignon

  • AOC Sancerre, Charlaux, 2020.....170

    Jean-Paul Picard & Fils

  • Vin de France, "Renaissance", 2017.....98

    Domaine Philippe Viret, Cosmoculture

  • AOP Châteauneuf-du-Pape, 2020.....198

    Château Maucoil, Privilège

  • AOC Cornas, "Terres Brûlées", 2017.....230

    Jean-Luc Colombo

  • AOC Cornas, "Les Eygats", 2018.....274

    Domaine Courbis

LES VINS BLANCS

  • AOC Côtes-du-Rhône Villages, "Belleruche", 2022.....64

    M. Chapoutier

  • AOP Costières de Nimes, 2021.....72

    Mas Carlot, Générations

  • AOC Viré-Clessé, 2020.....134

    Marchand-Tawse par Pascal Marchand

  • AOP Jurançon Sec, "Pierre de Lune", 2020.....102

    Domaine Nigri

  • IGP Comtés Rhôdaniens, 2021.....108

    Christophe Pacalet

  • AOP Lirac, Comtesse Madeleine, 2019.....89

    Château de Montfaucon

  • AOC Sancerre, Les Baronnes, 2022.....120

    Henri Bourgeois

  • AOC Châteauneuf-du-Pape, 2019.....178

    Romain Duvernay

  • AOP Condrieu, Laurus, 2017.....242

    Gabriel Meffre

  • AOP Châteauneuf-du-Pape, Extrait, 2019.....252

    Domaine Chante Cigale

  • AOC Condrieu, "laurus", 2017.....242

    Gabriel Meffre

LES VINS ROSÉS

  • AOC Côtes du Ventoux Rosé, 2022.....42

    Ogier

  • AOC Côtes-de-Provence, 2020 (1500ml).....180

    By OTT

  • Vin de France, Espérance Rosé, 2022.....64

    Nicolas Idiart

LES VINS DE DESSERT

  • Vin Doux Naturel Rasteau Tuilé, (500ml), 2004.....117

    Domaine Grand Nicolet

  • AOC Côteaux du Layon, 1996.....135

    Moulin Touchais

LES APÉROS

LES ENTRÉES

  • Chef's Soup.....15

    Please ask your server for details

  • Cassolette D' Escargots.....16

    Pan seared escargots, vegetable brunoise, cream & amaretto served with crostinis

  • Hors d'Oeuvres.....15

    Please ask your server for details

  • Tartare de Boeuf.....19

    Beef Tartare, served with crostinis

  • Planche de Charcuterie.....28

    A selection of cured meats and country style pâté

  • Assiette de Fromage - Petite.....18

    Selection of 3 French Cheeses

  • Assiette de Fromage - Grande.....28

    A Selection of 6 French Cheeses

LES PLATS PRINCIPAUX

  • Tartare de Boeuf, Main.....30

    Beef tartare ~ served with crostinis

  • Fish of the Day.....38

    Fresh catch of the day ~ please ask your server for details

  • Cassoulet Royal.....40

    Rustic baked white beans, 1/2 duck leg confit, homemade pork sausage & pork belly

  • Cuisse de Canard Confite.....45

    Duck leg confit & sliced duck breast with potato galette, served with caramelized peach sauce

LES A-COTÉS

  • Pommes Frites & Mayonnaise à l'Estragon.....10

    French fries with tarragon mayonnaise

  • Gratin Dauphinois.....10

    Potato gratin

  • Salade Verte.....12

    Fresh green salad with French vinaigrette

CE SOIR CHEZ BATIFOLE

  • Brandade de Morue.....30

    Served with Tomato & Caper Tartare

  • Pâté en Croûte.....35

    (Beef tongue, pork, currants)

  • Pan Seared Scallops.....38

    Leek fondue & saté sauce
    ($8 per additional piece)

  • Roasted Eggplant & Tomato Confit.....32

    Vegan and Gluten Free

  • Croustade of Lamb.....45

    Thyme Jus Corsé

  • Hanger Steak.....75

    (Pan Seared Foie Gras and Truffle Sauce)

Les Desserts......14

  • Assiettes de Fromage

    A selection of 3 French Cheeses…..$18

    A selection of 6 French Cheeses…..$28

  • Dessert of the Day

    (Please ask for details)

  • Chocolate Lava Cake

    Chocolate cake with an irresistible center of flowing warm dark chocolate

  • Grand Marnier Soufflé

    (Please be advised that the soufflé takes a minimum of 20 minutes to prepare)

Private Events

For more information or to book your event please contact us

Book An Event

Reservations

Please note:
Reservations are strongly recommended.
To make a reservation we invite you to call us

@ 416 462 9965 or via touchbistro website :

https://www.tbdine.com/book/restaurant/batifole?idApp=2964&language=en-us

We do not take Instagram booking. We are keeping your table 15 minutes.
Please call us if you expect to be late.
Corkage and bringing food are not allowed
Thank you and see you soon.

News & Press

For press inquiries, contact Chef Pascal Geffroy

 

See More see more