Rotisserie chicken is dominating the Toronto culinary scene, and for good reason. It checks off all the boxes: satisfying, delicious, easy on the wallet, and packed with protein. But lately, rotisserie chicken has become more than just a hot bar staple — it’s a dish that has Toronto chefs battling to win the city’s hearts (and stomachs)!
From sourcing intentional ingredients to meticulous brining, dry aging, and roasting, our team here at La Plume is going above and beyond to top the list! We sat down with Chef de Cuisine Navinder Saidi to share what sets our iconic rotisserie program apart.
Rotisserie done differently
As guests venture up to the second floor of our bright and breezy French restaurant, they’re met with a warm, familiar aroma that can only mean one thing.
Four birds fill each of the five prongs, rotating in hypnotic fashion until their cooking time is up — it’s a welcome sight for watering mouths and rumbling bellies alike. This is the final step before the bird is sliced into whole, half, or quarter portions for guests, but what takes place before the chickens are roasted? Let’s find out!
It starts with sourcing
When it comes to chicken, sourcing is a step that’s often overlooked. But according to Chef Navinder, it’s one of the most important parts of the process.
“We use organic chickens from Giannone Poultry in Québec,” he shares. “In the day of $10 Costco chickens, you need to find a story behind the product to warrant having it on the menu. We researched similar models in France and came upon Antoine Westermann, a renowned French chef with a legendary track record of restaurants and chicken cooking methods. His approach stressed the utilization of top-tier breeds of poultry that are ethically raised. In our search for the same in Canada, we found Giannone chickens to be the standout option. They’re ethically raised, halal, and organic. You can taste the difference.”
Once they arrive at our restaurant, it’s time for la deuxième étape.
Brine time
According to Chef Navinder, brining is a delicate process that requires precision. “Too much salt and brining too long can result in a ham-like texture and saltiness, but too little results in a dry and flavourless product,” he explains.
Our team strikes the perfect balance by using a stock brine with aromatics. The seven-hour process results in an evenly and thoroughly seasoned, tender, and moist roast chicken. After the chicken has been brined, it’s time for our top-secret seasoning blend!
A reason to season
Seasoning is a crucial component of incredible rotisserie chicken. Big, bold flavours require out-of-the-box thinking and execution. Chef Navinder experimented with a few different spice mixes before landing on a tried-and-true blend from District Executive Chef Ryan Lister.
“It’s salt, sugar, Espelette pepper, and other supporting herbs that are married in a subtle but flavourful ratio,” he shares. “The Espelette is from the Basque region of France. It delivers that certain je ne sais quoi.”
Next, the chickens are dry-aged for two days. This process removes excess moisture from the brining and results in a crispier skin when roasted.
Where the magic happens
After brining, dry aging, and seasoning, it’s finally time for the main event: roasting the birds! We use a French brand of rotisserie oven called Rotisol, a world leader in rotisserie manufacturing. “It’s the heart of our kitchen and a beautifully designed product used in some of the best kitchens in the world,” Chef Navinder says.
It can cook 20 chickens at a time and they roast for about 45 minutes to achieve tender, juicy meat and golden brown skin. The chicken’s flavour is complemented by simply crafted sides like crispy-yet-fluffy potato wedges, silky potato purée, and roasted cabbage that’s charred in our rotisserie oven. For dipping, a smoky mayo joins the plate and a sauce boat of rich savoury chicken gravy allows each guest to pour the perfect amount.
Rotisserie for all
Our goal is to provide delicious French fare for everyone, including those with dietary restrictions. “We experimented with a few vegetables and used the same seasoning and roasting process,” says Chef Navinder. This season, the culinary team chose cabbage and cauliflower. Slow-roasting accentuates the vegetables’ natural sugars, creating an undeniable sweetness and mouthwatering char.
Guests can order roasted cabbage as a side or rotisserie cabbage as a standalone vegan meal served with whipped chickpeas, pistachio and fig dukkah, and harissa — a wholesome and flavourful option for plant-based eaters.
The rotisserie cauliflower is served as a warm salad that is one of La Plume’s best-selling appetizers. “It’s accompanied with an aigre-doux caper and currant dressing, labneh, pickled cauliflower, and harissa,” Chef Navinder explains.
For meat-lovers who want to venture beyond chicken, the team has whipped up something special: lamb. “We were inspired by a traditional Provençal dish called lamb à la ficelle’,” Chef Navinder shares. “It’s marinated with herbs and slow-roasted until very tender and moist. We want the dish to be Mediterranean in nature, so we serve it with some beans and chard braised in tomato and potato purée.”
Whether or not rotisserie chicken is up your alley, we have a fresh, perfectly seasoned dish for you to enjoy!
Raising the bar on rotisserie
Since opening our doors and launching our rotisserie program, we’re thrilled that we’ve received glowing praise for our dishes. “It has been very well received and is very popular,” says Chef Navinder. “It’s suited to a very wide demographic from young kids to adults.”
Offering quarter, half, and whole portions, there’s something for everyone in the family to enjoy! Little ones can order a quarter portion with a side of fries from our kids menu. Our chickens are also cross-utilized in other dishes, including the pot pie, chicken pita, and sliders. Being a no-waste product means a win for you and a win for the environment, too! No matter how you decide to enjoy our rotisserie program, one thing’s for sure: you’re in for an elevated experience.
Reserve your table today at our fabulous French oasis. Bon appetit!
