What makes Le Jardin Conference & Event Centre different from its competitors?
DESIGN: Le Jardin offers a facility that is far superior to any competitors in Canada. It is the only Banquet Facility in Canada named by “Canadian Event Perspective Magazine” in their “Canada’s Top 100 Event Venues”. All the other venues are convention centres, hotels and landmark buildings (i.e. Royal Ontario Museum, Casa Loma, Roy Thomson Hall, CN Tower, Metro Convention Centre, Capilano Suspension Bridge in Vancouver, Skydome, Art Gallery of Ontario, etc).
The interior design, created by Flora DiMenna of Toronto, was entered in an Interior Design competition in Switzerland in 2000 and received Honourable mention. Unlike Europe, where many historical buildings are adorned with intricate mouldings and other architectural features, one would be hard pressed to find such workmanship in Canada with the exception of Le Jardin Conference & Event Space Toronto. The spectacular ceiling is a testament to fine workmanship. In fact, the trades and artisans involved in this ambitious undertaking were overwhelmed by the resulting masterpiece.
The Courtyards at Le Jardin, designed by famed landscape Architect, Kent Ford (regularly featured on City TV – Cityline), won a Gold medal in 2000 for the best landscape design for an exterior courtyard by the Ontario Landscape Association.
Space is expensive; other facilities try to save by using a common lobby or by creating a very small room as your lobby. Our lobbies are grand and opulent, reminiscent of an old world charm. Combined with the courtyards the lobbies create an air of enchantment. It is very important that your event have its own private and large enough lobby to accommodate your guests in a comfortable environment.
We here at Le Jardin do not limit you to a minimum number of guests per room as other facilities in Canada do.
I, instead, have created a pricing structure where you choose which room and what size best suits your event and budget.
SERVICE: All our staff is trained by top professionals in the hospitality industry. For functions over 150 guests, our team includes a Maitre’D who runs the function as well as a Captain that supervises all the waitstaff and assists the Maitre’D. This ensures that every detail is adhered to and the function runs smoothly and seamlessly. We provide 1 waiter for every 15 guests to make sure they get the best service possible.
KITCHEN: Our kitchen is state of the art. We have specialized equipment that maintains our food at the proper temperature and quality even if your guests arrive late and your speeches go longer than planned. The quality of our food is second to none. Our Beef is ‘Triple AAA’; our Veal is from ‘Delft Blu’ a standard of Veal that is higher than ‘Provimi’. Antipasto items are made in-house from the finest ingredients. Our Jardinière is imported from Italy for true authentic flavour. All pasta is made fresh daily. Our produce is purchased by our Chef directly from the Produce Terminal so that only produce of the highest quality is chosen. Our seafood is of the highest quality and brought to us by importers of fine quality seafood. All our desserts are made in-house. Our Pastry Chef uses only the finest ingredients to produce desserts of the highest quality. Our Ice Cream is also made in-house and is second to none and made with the freshest of ingredients as are our homemade Crâpe and Waffles. In our Chocolate Fountain we use only Belgian Chocolate for just that perfect flavour.
From beginning to end you will have a meal that
will satisfy your palate to the highest level,
created by our renowned Executive Chef. You can see from our extensive menu that we are able to prepare meals of distinction.
FINALIZATION: Our Event Coordination team works within a framework that is second to none. Communication amongst our staff members is imperative. We have created our own proprietary computer program that makes sure that all information reaches every department with every detail you expect for your function. Your Event Co-ordinator is in contact with you a couple of weeks before your event to finalize all details of your function. Every Monday we hold an Event Co-ordination meeting attended by all the Sales Consultants, all the Event Co-ordinators and the General Manager to review all the details noted by the Event Co-ordinator on your function. Every Tuesday there is an Operations meeting, attended by the General Manager, Banquet Manager, Chef, Kitchen Manager, Set-Up Supervisor and Bar Manager to go over all the details with the team that will be running your function. On Friday we have a
2nd Operations meeting for any last minute changes. On the day of your function, the Banquet Manager holds a meeting with your Maitre’D and Captain to go over the details of your function. Finally, just prior to your function the Maitre’D holds a meeting with all the waitstaff
to outline the function itinerary. All this adds
up to a spectacular Event.
Le Jardin, “Where Dreams turn into Reality,” is not just a saying but our mission statement.
Thanking You in Advance,
President and General Manager
Le Jardin Conference & Event Centre
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