“The torch of love is lit in the kitchen,” declares an old French proverb. Many food lovers  can attest to the veracity of seductive foods; only a very fine line exists between the pleasures of the flesh and the pleasures of the stomach. Doubtful? Valentine’s Day is the perfect opportunity to put aphrodisiacs and seductive foods wisdom to the test. Whether you’re planning to whip up seductive foods for a loved one, or wonder which dish on the menu to choose, we’ve enlisted some of Canada’s top chefs to offer their guidance.

The not-so-sexy list
Although garlic is technically considered an aphrodisiac, our experts concur (for obvious reasons) that this isn’t the night for a pungent Caesar salad. While you’re at it, skip the raw onions, curries, and super spicy condiments. Stephen Beckta, of Beckta Wine & Dining in Ottawa further recommends avoiding “really rich foods that can make you feel lethargic.”  Chef de cuisine Dale MacKay of Vancouver’s Lumière agrees that lighter foods are the way to go and adds “I’d recommend staying away from heavy braised meats, garlic and spicy dishes. It’s a special night and we don’t want guys falling asleep on their dates.” Alain Chabot, chef at Calgary’s Il Sogno, also puts the kibosh on veggies like cabbage and beans. “You want to enjoy the rest of your evening and these items can cause acidity or upset in digestion...” Enough said.

Now you know what not to eat for a romantic mood; but, more importantly, which foods should you choose instead?

Seductive seafood
Virtually everyone agrees with Chef MacKay’s observation that “oysters are a natural choice for Valentine’s Day being that they’re aphrodisiacs.” In fact, silky, sensuous seafood of most any kind was mentioned again and again by top chefs. As Veronica Laudes, owner of Toronto’s Torito, simply put it: “Seafood is sexy!” Ingredients like raw tuna and shellfish are recommended at Beckta; at Montreal’s Mediterranean-inspired, Milos, where seafood is their specialty, the Spiliadis family suggests “a lobster salad for two, salmon tartar, or a whole fish on the grill.” And David Lee of Toronto’s uber-romantic Splendido assures that, “For her, one can never go wrong with freshly cooked lobster.”  Recipe image featured above: Halibut with Shrimp and Champagne Buerre Blanc.

Tempt her with truffles
Truffles are another ingredient that get a lot of attention this time of year. Chef de cuisine MacKay says, “I always like including luxurious ingredients in the [Valentine’s] menu such as handmade tagliatelle with butter poached lobster and white Alba truffles.” At Toqué! in Montreal, one of co-owner Christine Lamarche’s favorite sensuous dishes is Chef Normand Laprise’s poached egg, served in the shell, topped with fresh Périgord black truffle shavings.

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