It’s Patio Season at Mirepoix!
Mirepoix is a peculiar little bistro with a focus on breakfast and lunch (but mostly brunch). The goal is to fill tummies with yummy benedicts, omelettes, homemade bread, roasted potatoes, soups and sandwiches. You can check out the menu below. Note: it will be rotating (the online menu is usually horribly out of date), it will all be made fresh in-house, local, seasonal and organic, wherever possible. We will of course have options for our vegan, vegetarian and gluten free friends.
Curious about the name? We’re happy to explain. A “mirepoix” is loosely defined as “onions, carrots and celery” or the “starting point to many a rad recipe”. We want to be your mirepoix and invite you to start your day with us… at a time of your choosing… as long as it is after 8:00 am. 🙂
We look forward to seeing you soon.
Currently, we are able to offer takeout/pickup + plus our shady micro patio:)
Text me at 289 968 8772 for all the things!
Things to Preorder:
Charcuterie & Cheese Box For Two
Assorted Cured Meats and Cheeses w/ Dried Fruits,
Pickled Things, Pistachios, Maple Mustard Glaze
Lox Box For Two
Smoked Salmon, Assorted Vegetables, Fresh Fruits,
Pickled Things & Dill Creme Fraiche
Bigger Bistro Boxes – $60
Please note that a selection of your regular favourites will also be available. Call or text to 289.968.8772 for details.
A little about our current cast members,
we are a two hit wonder:
If It were possible to sum us up in recipes …..
Matty: Wash a pound of the newest and the best Jordane Almonds in three or foure waters, to take away the rednesse from their out-side, lay them in a Bason of warme water all night, the next day blanch them, and dry them with a faire cloath, beat them in a stone morter, until they be reasonably fine, put to them halfe a pound of fine beaten Sugar, and so beat it to a perfect Paste, then put in halfe a dozen spoonefuls of good Damaske Rose-water, three graines of Ambergris when you have beaten all this together, dry it on a chafing dish of coales until it grow white and stiffe, then take it off the fire, and put the whites of two new laid eggs first beaten into froth, and so stirre it well together, then lay them on wafers in fashion of little long rowles, and so bake them in an Oven as hot as for Manchet, but you must first let the heat of the Oven passe over before you put them in, when they rise white and light, take them out of the Oven, and put them in a warm platter, and set them againe into the warme Oven & so let them remain foure or five houres, and then they wil be thoroughly dry, but if you like them better being moist, then dry them not after the first baking.
Maddy: “One thousand long slimy crocodile tongues boiled up in the skull of a dead witch for twenty days and nights with the eyeballs of a lizard! Add the fingers of a young monkey, the gizzard of a pig, the beak of a green parrot, the juice of a porcupine, and three spoonfuls of sugar. Stew for another week, and then let the moon do the rest! … If I escape, then I’ll be working my magic upon somebody else instead of upon you ! And that isn’t what you want at all, is it, my dear? Whoever I meet first, be it bug, insect, animal, or tree, that will be the one who gets the full power of my magic!”
Fun Fact: Macrons are Maddy’s favourite sweet thing.
Another fun fact, Mr. Matt Hemmingsen actually has nice things about him on the internets. Trust me, use the google, he’s legit.
It’s a little bit like the thunder dome, except we both get to leave at the end of the day 🙂