About
Location :
Added by Jopie, at 01 January 2020
Opening Hours
- Monday -
- Tuesday -
- Wednesday 16:00 - 21:00
- Thursday 16:00 - 22:00
- Friday 16:00 - 21:00
- Saturday 16:00 - 22:00
- Sunday -
Gallery
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32 Reviews
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12 October 2018
Elixir Bistro offers gourmet, high quality, fresh ingredient dinning; To the quaint heart of historical downtown Galt located in Cambridge, Ontario. Serving French, Italian, and global fusion fresh menu items, created daily. Engulf yourself in the views of Cambridge's historical architecture from the patio. Inside we offer a cozy, comfortable atmosphere. After dark relax with a bottle of paired wine over an intimate candle lit dinner
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03 October 2018
monk fish filet saffron,cream
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13 April 2018
New wines, updated lighter summer menu. New appetizers.
Booking now for Mothers day.
Call 519-623-2800 or visit elixirbistro.ca
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17 July 2017
Monk fish saffron seafood broth
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17 July 2017
Scallop bacon cream
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19 June 2017
Happy Father's Day we are open join us to celebrate
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20 May 2017
1- BASIC WHITE SAUCE (BECHAMEL SAUCE) 2 OZ BUTTER 2 OZ ALL PURPOSE FLOUR 1 LITER MILK 1 SMALL ONION OR SHALLOT DICED 1 CLOVE 10 PEPPERCORNS 1 BAY LEAF A PINCH OF NUTMEG OPTIONAL YOU CAN SUBSTITUTE THAT WITH SOME CINNAMON ON A PAN MELT THE BUTTER ON MEDIUMS HIGH HIT ADD THE ONION FOR 1 MINUTE ADD THE MILK AND CINNAMON STIR OCCASIONALLY BRING IT TO A BOIL LOWER THE HIT AND KEEP STIRRING WITH WIRE WHIP UNTIL THE SAUCE IS THICKENED REMOVE THE SAUCE FROM THE HIT AND STRAIN COVER WITH A FILM WRAP OR WAX PAPER THIS SAUCE IS NOT FINISHED IT IS A BASIC SO CORRECT THE SEASONING DURING THE COOKING CAN BE USED FOR PAST CHICKEN VEAL AND IF YOU ADD TOMATO SAUCE TO THIS SAUCE IT WILL BECOME A ROSE SAUCE ADDING SMOKED BACON GARLIC AND AND ONION PLUS SPLASH OF VODKA IT BECOMES A LA VODKA SAUCE FOR THE PASTA OF YOUR CHOICE
http://elixirbistro.ca/2017/05/20/sauces/
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09 May 2017
another preparation process,marinating is soaking the food in Marinade to flavour and tenderize marinating has produced some famous dishes such as Tandoori from India ,kebab from middle est beef teriyaki from far east marinade is any liquid made up for the purpose of marinating here is an example of marinating chicken TANDOORI3 lbs chicken of your choice 1 teaspoon salt… [ 112 more words ]
http://elixirbistro.ca/2017/05/08/marinating/
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07 May 2017
6 LBS TOMATO CANNED PUREED OR COOK HOLE AND MASHED IT WITH WIRE WHISK DURING THE COOKING 1 LITER COLD WATER 1 LARGE ONION DICED 2 CARROTS PEELED ( OPTIONAL) 4 CLOVES GARLIC PUREED 3 BAY LEAVES half a table spoon salt 1 table spoon black pepper 2 TABLE SPOON OF OLIVE OIL OR YOUR CHOICE OF OIL FRESH OR DRY HERBS OF YOUR CHOICE OREGANO, BASIL OR MORE… [ 129 more words ]
http://elixirbistro.ca/2017/05/06/basic-tomato-sauce/
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17 April 2017
braising means creating tasty and delicious food from the less tender meat by cooking them in a covered pot or pan in a small amount of liquid and slow cook on lower hit on the oven or stove top . veal shank to make osso buco, lamb shank, beef/ veal cheek, turkey leg and more, you can braised any kind meat of your choice to braise meat or poultry usually brown the meat or chicken on high hit before braising it here is how to make veal osso buco millanes… [ 200 more words ]
http://elixirbistro.ca/2017/04/17/braising/
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01 December 2016
this sauce is one of the mother sauce that can be mede of veal stock,chicken stock,seafood stock, lamb stock and( milk for bechamel sauce) adding herbs and spices of your choice, this sauce can be served with all kind of the foods mostly white meat such as veal, chicken, lamb, turkey, you can convert this sauce to for example orange sauce for your duck or add wine to it and salt and pepper add it to your veal add sauteed mushroom a and marsala sauce for chicken marsala… [ 150 more words ]
http://elixirbistro.ca/…/basic-cooking-2-veloute-sauce-whi…/
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28 November 2016
http://elixirbistro.ca/2016/11/27/5051/
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27 November 2016
trip adviser http://elixirbistro.ca/2016/11/26/trip-adviser/
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21 November 2016
making home made chicken stock it is all you need is chicken bones, wings tips mirepoix bouquet garni and water 1- mirepoix a rough cut of onion,garlic,celery, leek onion, carrot, 2- bouquet garni, parsley,thyme, bay leaf, pepper corn, rosemary, (sage optional) making chicken stock 4 lbs chicken bone or chicken wing tip 1 large onion 1 leek onion (white part) cut in 2 inches and washed well in a bucket or a bowl full of water to get ride of the sands… [ 200 more words ]
http://elixirbistro.ca/2016/11/20/basic-cooking-1/
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03 October 2016
#wreats #cbridge #automn #greentomatoes #harvest #october #canada🇨🇦 #ontario #vegatables #vegatarian #organic #salad #chefs #cooks #kitchen #eateries #restaurants #bistros #cafes #bars #wines #beers #breweries #diners #barseries #cocina #pubs #winebars #elixirbistro http://ift.tt/2cXwfxH
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02 October 2016
#wreats #cbridge #wrawesome #foodies #frenchfood #europeanfood #chutney #pinapple #lavander #roastedpotatoes #duck #confit#elixirbistro http://ift.tt/2cU5GJq
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01 January 1970
My husband and I decided at the last moment to go out for supper and found this gem. The food was excellent and artfully plated, the service was amazing and loved the ambiance. Going to go back soon to try more items from their menu very soon..
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01 January 1970
My husband and I celebrated our 21st anniversary last night and definitely enjoyed it! The atmosphere was very "french quaint". The food was delicious and very well priced for the type of cuisine that is served. Danny was charming and very accommodating to our "anniversary candle tradition". I will definitely return and bring friends. Thank you for a lovely evening! �
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01 January 1970
I found elixir's bistro to be one of the most fascinating resturants I've been to in Cambridge. The head chef is really talented with his plating and his combinations and fuision style. I would highly recommend Elixirs bistro to anyone who wants a great dinning experience, service from the servers and it's food it's good for the whole family, friends, dates and to bring your kids. Found his restaurant very affordable in comparison to other fine dinning restaurants.
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01 January 1970
I will say. It was a fantastic little French restaurant. Atmosphere was great. Danny the server was great. And the food was awesome. I've already spread the word about how good it was. We will return
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01 January 1970
Spectacular food experience which shouldn't be missed! As a server, Danny is top drawer - with mouth-watering insights and spot-on recommendations. A truly memorable gem in Galt.
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01 January 1970
Great place to dine in with friends and family. Delicious food, great staff and atmosphere. The best food in town.
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01 January 1970
The meal was delicious and Danny our waiter was fantastic. This was the best meal I have had in a very long time. Will be back again.
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01 January 1970
Delicious food and our server was so friendly and accommodatig. What more can you ask for? My husband and I will be back.
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01 January 1970
First time having a meal at Elixir Bistro.won't be the last. Amazing food and great service.
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01 January 1970
one of the only places I can get #GlutenFree food for my life with #COELIACS and trust fully that I am well taken care of by Chef in #WaterlooRegion
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01 January 1970
a must try for foodies! excellent food and service. we have been there 4 times and can honestly say the food taste and quality is exceptional !
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01 January 1970
Great atmosphere for a relaxing dinner. A beautiful wine selection. Had the salmon and it was amazing!
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01 January 1970
Lunch on the patio was absolutely wonderful!! This is a Must Go To Restaurant!! You will not be disappointment, Excellent food and service!!
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01 January 1970
Food was amazing, atmosphere very cozy, service was excellent, highly reconmend trying Elixir Bistro!
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01 January 1970
Great food and ambience!!! Our service was excellent..
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01 January 1970
Amazing food and Amazing Service! Quality, presentable delicious food!! Highly recommend!!
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