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Southern French Restaurant in Downtown Toronto

Discover the charm of southern France where coastal cuisine and time-honoured traditions come together in culinary bliss. Crafted with all of life’s simple pleasures in mind, our seasonal menu features tantalizing tartares, whole bird rotisserie and fresh seaside flavours paired with a selection of handcrafted cocktails, refreshing spritzes and exceptionally curated wines. Home to a stylish dining room, elegant bar and charming outdoor terrasse, say “bonjour” to our breezy downtown brasserie.

JOHN
HORNE

District Executive Chef

As District Executive Chef of Oliver & Bonacini Hospitality, John Horne oversees the culinary direction at Toronto’s La Plume, Auberge du Pommier and Maison Selby. Renowned for his refined flavours, Chef Horne approaches each menu with creativity, meticulous attention to detail and an unwavering commitment to excellence.

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NAVINDER
SAINI

Chef de Cuisine

After cooking across Australia, Chef Navinder moved to Canada where he won the hearts of Torontonians with his tenacious spirit and comforting cuisine. Showcasing a deep respect for ingredients and tradition, Chef Navinder embraces the simplicity of coastal cooking to transport diners to the serene shores of southern France.

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New Year's Eve

Ring in 2025 with half-price wine and bubbles, oyster shooters, prix fixes, and more.

O&B Gift Cards

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Holiday Party Platters

Celebrate the holidays with indulgent platters of French fare for 8-12 guests!

Prix Fixe

Enjoy an exquisite prix fixe lunch or dinner with us.

Half-Price Wine

Uncork a half-price bottle every Tuesday and Wednesday!

EXECUTIVE CHEF

JOHN HORNE

In his role as District Executive Chef at Oliver & Bonacini Hospitality, John Horne oversees the culinary direction at La Plume, Auberge du Pommier and Maison Selby, where he incorporates his passion for refined flavours, seasonal ingredients and explosive presentation.

After graduating from the Niagara College Culinary Management program, John worked at Almeida in London, England under the tutelage of Chef Ian Wood for two years. With experience at Michelin starred restaurants such as L’Escargot, The Square and the Orrery under his belt, John honed his classic French techniques for seven years as the Senior Sous Chef of Auberge du Pommier, one of Toronto’s most celebrated French restaurants, working under Chef Jason Bangerter. With his love of learning always in gear, John returned to Europe to work at Crillon le Brave.

In 2010, John was appointed Chef de Cuisine at Canoe. There, John took his cooking to the next level, constantly inspired by quality Canadian ingredients, a revelation that came as a result of his travels abroad. John’s international experience set him off on a mission to push forward the notion of Canadian cuisine and showcase his heritage through Canada’s many treasured ingredients. In 2016, John’s leadership and culinary creativity helped Canoe earn a coveted four-star review from Chris Nuttall-Smith and The Globe & Mail. 

John strongly believes wild game and foraged ingredients are integral to defining Canadian food. A natural outdoorsman, John grew up hunting with his father and foraging wild leeks and berries with his grandparents. John has appeared in an episode of In The Weeds, which followed his family farm’s foraging adventures, as well as the food and farming documentary Before The Plate, which traced 10 Ontario ingredients back to their source.

Under John’s exceptional leadership, Oliver & Bonacini continues to flourish, setting new standards of culinary excellence and hospitality. His innovative approach to cuisine, coupled with his unwavering dedication to quality and creativity, has propelled O&B’s restaurants to the forefront of the culinary scene. Outside of the kitchen, John finds solace and joy in spending time with his wife and two children, cherishing moments of togetherness amidst his busy schedule.

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CHEF DE CUISINE

Navinder Saini

For Chef Navinder Saini, also known as Sunny, food is an expression of love. Growing up in boarding school, he looked forward to vacations because of his mother’s home cooking. Those rare, precious meals they shared were moments to be cherished, and his mother was his original culinary inspiration.

Although he enjoyed cooking for family and friends, it wasn’t easy for Chef Navinder to convince his family that a career in hospitality was viable. Fortunately, he made it work with resilience, passion and talent. He studied Hospitality Management at the world-renowned Le Cordon Bleu school in Sydney, Australia, creating a perfect springboard to enter the culinary scene. He cut his teeth at restaurants around the country, including Andre’s Cucina and The Hill. During these formative years, he discovered and honed his individual cooking style while specializing in Italian, Mediterranean, French and modern Australian cuisine.

Migrating from Australia to Canada, Chef Navinder took on the role of Sous Chef at Oliver & Bonacini’s Italian eatery Parcheggio, rising to Chef de Cuisine in record time. Now, he brings a distinct culinary ethos to La Plume: seasonal, refined and always respectful of produce and tradition.

A big wine and music fanatic, Chef Navinder can usually be found sampling wines while listening to a new vinyl discovery on his days off. Adding good friends to the mix makes it even better.

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BOOK YOUR TABLE AT LA PLUME

Please note that all available tables are listed on OpenTable. Please consider another time if you are unable to find your requested reservation. Thank you for your understanding!

BOOK YOUR TABLE AT LA PLUME

BONNE NUIT SPEAKEASY

Walk-ins welcome Thurs to Sat.

Reservations for groups of six or more are available at Bonne Nuit. Minimum spend required. Learn more and request a group reservation below.

REQUEST A TABLE AT BONNE NUIT

HOURS:

LUNCH

Tues–Fri: 11:45am–2:30pm

DINNER

Mon–Wed: 5–9:45pm
Thurs–Sat: 5–10:30pm
Sun: 5–9pm

BRUNCH

Sat & Sun: 11am–2:30pm

BAR

Mon: 4–11pm
Tues & Wed: 11:45am–11pm
Thurs: 11:45am–1am
Fri: 11:45am–2am
Sat: 11am–2am
Sun: 11am–10pm

Bar bites are available Tues–Sun, 
from 2:30–6pm and on Mon, from 4–6pm.

BONNE NUIT

Thurs: 8pm–1am
Fri & Sat: 6pm–2am

HOLIDAY HOURS

Dec 23: 11:45am–9:45pm
Dec 24: 11am–3pm
Dec 25: Closed
Dec 26: 11am–1am
Jan 1: 11am–3pm
Jan 2: Closed
Jan 3: 4pm–2am
Jan 6–10: 4pm–Close

LUNCH

Tues–Fri: 11:45am–2:30pm

DINNER

Mon–Wed: 5–9:45pm
Thurs–Sat: 5–10:30pm
Sun: 5–9pm

BRUNCH

Sat & Sun: 11am–2:30pm

BAR

Mon: 4–11pm
Tues & Wed: 11:45am–11pm
Thurs: 11:45am–1am
Fri: 11:45am–2am
Sat: 11am–2am
Sun: 11am–10pm

Bar bites are available Tues–Sun, 
from 2:30–6pm and on Mon, from 4–6pm.

BONNE NUIT

Thurs: 6pm–1am
Fri & Sat: 6pm–2am

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HOURS:

LUNCH

Tues–Fri: 11:45am–2:30pm

DINNER

Mon–Wed: 5–9:45pm
Thurs–Sat: 5–10:30pm
Sun: 5–9pm

BRUNCH

Sat & Sun: 11am–2:30pm

BAR

Mon: 4–11pm
Tues & Wed: 11:45am–11pm
Thurs: 11:45am–1am
Fri: 11:45am–2am
Sat: 11am–2am
Sun: 11am–10pm

Bar bites are available Tues–Sun, 
from 2:30–6pm and on Mon, from 4–6pm.

BONNE NUIT

Thurs: 8pm–1am
Fri & Sat: 6pm–2am

HOLIDAY HOURS

Dec 23: 11:45am–9:45pm
Dec 24: 11am–3pm
Dec 25: Closed
Dec 26: 11am–1am
Jan 1: 11am–3pm
Jan 2: Closed
Jan 3: 4pm–2am
Jan 6–10: 4pm–Close