Keith Froggett

When Keith Froggett, executive chef at Toronto’s Scaramouche restaurant, goes home at night, he makes the drive to Georgetown, Ont., where he lives with his wife and three teenagers. Froggett’s favourite nosherie in that town of 28,000 is a bistro called Simply Bleu. “According to my kids, they make the best French fries,” says Froggett, whose own preference is for lighter fare. His favourite item on the menu is the tarte fine — a very light apple tart made with paper-thin pastry. “It’s a simple bistro and they cook very well,” he says of chef/owners Michael Papp and his wife, Ria. “They take the time to source good ingredients and you can tell.”