About the Restaurant

One of North York’s best fine dining restaurants, Auberge du Pommier exudes a quiet confidence, reflecting our commitment to culinary excellence and inspired service. Our cuisine is traditional French, with innovative North American influences, and our seasonal menus are elegant and genuine celebrations of fine food.

Constructed around the rustic vestiges of two 1860’s woodcutters’ cottages, Auberge du Pommier combines country charm with contemporary sophistication and style. Featuring wood burning fireplaces in winter and lush, floral terraces in summer, it is a welcoming, refined retreat from the city.

Born on the plains and raised in the foothills of the Albertan Rockies, Chef Kane Van Ee’s passion for food was shaped by his agricultural roots and a deep love for working with his hands. His culinary ambitions took him around the globe, from cooking eggs on Elgin Street in Ottawa to interning at the world-renowned Geranium in Denmark.

Working at the prestigious 108 in Copenhagen, known to some as Noma’s sister restaurant, Chef Kane gained an appreciation for the subtleties of Nordic cuisine. Returning to Canada, his newfound expertise took him to some of Toronto’s most renowned restaurants, including Alo and Enigma Yorkville. Rising from Senior Sous Chef to Head Chef at Enigma, he led the team to earn a Michelin star in the inaugural 2022 guide—a standard of excellence he is now excited to bring to Auberge du Pommier.

With a passion for blending classical French cuisine with modern European influences and locally sourced, seasonal ingredients, Chef Kane is dedicated to revitalizing the legacy of Auberge du Pommier—crafting a dining experience that respects tradition while embracing contemporary techniques. His cooking philosophy revolves around simplicity and balance, allowing each ingredient to shine without unnecessary intervention.

Outside the kitchen, Chef Kane finds inspiration in nature, often retreating to the countryside with his dog, Debbie-Anne, to reconnect with his rural roots. As he embarks on this new culinary journey, he invites diners to discover a menu that celebrates Canada’s seasonal bounty in every dish.