The Post Hotel, Dîner Amical
May 20, 2023
Ashley, Vice Chargée de Presse
This evening’s reception was held on the patio adjoining the dining room, we were a little tight, but it made it all the more intimate. We were greeted with Billecart-Salmon champagne and a selection of hors d’oeuvres.
Beef Tartar
Marinated Salmon
Lobster Tortellini with Béarnaise Sauce
Veal Tenderloin on Beet Sauce
The evening began with opening remarks from Bailli Régional Joe Scorgie, who introduced our guests and reminded us of the rules of the table. Sommelier, Julian Gillard also spoke prior to dinner explaining how the wines had been selected for the evening, with a focus on sustainable wineries.
We had a surprise Commandeur pin presentation this evening. Joseph De Angelis, received his pin for 30 years membership to Chaîne.
It was then time for the exceptional dinner we had all been anticipating, from Chef Hans Sauter.
First Course
Flan of White Asparagus
With ribbon of green asparagus, caviar
Sancere “Flores”, Vincent Pinrad
Loire Valley, France 2020
Second Course
Sauteed “Quebec” Sweetbread, Purée of Sunchoke
Pea Tendrils, Crispy Capers & Herb Oil
Montagny, 1er Cru, “Le Vieux Chateau”, Domaine des Moirots
Burgundy, France 2020
Third Course
Pan Seared Fillet of B.C. Halibut
Wild asparagus, Beurre Blanc with Caviar
Tavel Rosé, “La Dame Rousse”, Domaine de la Mordarée
Rhône Valley, France 2021
Fourth Course
Roasted Loin of Northwest Territories Caribou
Game Sauce with Maple Whiskey & Haskap Berries,
Pommes Fondant with Truffle Espuma, Seasonal Vegetables
Pauillac, 5éme Cur, Château Cierc Milon
Bordeaux, France 2012
Cheese Course
Ribbons of Comté
Homemade Ricotta Cheese & Olive Oil
Macvin du Jura, Domaine Des Marnes Blanches
Côtes du Jura, France NV
Palate Cleanser
Sorbet of Ruby Grapefruit & Campari
Dessert
Degustation Dessert
Baclava, nutty semifreddo, matcha truffle, chocolate Tart, Rhubarb-Strawberry Pavlova
Maury, Vin Doux Naturel, Mas Amiel
Languedoc-Roussillon, France 2019
As both brigades entered the room, they were greeted by an enthusiastic round of applause. Joe Scorgie gave the accolade for the evening, noting the gleaming stemware and how the Post Horn always faced you when placed on the table. The highlight dish of the evening without doubt was the halibut course, as before Joe had even begun to speak about the course there was a thunderous applause. Joe thanked The Post Hotel for their hospitality throughout the weekend and their impeccable attention to detail, large or small. We hope to return.
As is our tradition two plates were presented as a memento of our event and in recognition of exceptional effort by two members of the Post Hotel staff, one from the kitchen brigade, or heart of the house, and another for the front of house brigade.
The plate for the heart of the house went to Yulieth Arévalo, Pastry Chef.
The plate for the service brigade went to Lukas Bleiker.
Vive la Chaîne!
