Clos de la Oyster Barre, l’Ordre Mondial
February 8 and 9, 2024
Ashley, Vice Chargée de Presse
To start out with we would like to thank the members for their overwhelming enthusiasm in wanting to attend this event, and more importantly extend our appreciation to all at Clos de la Oyster Barre for hosting us two days in a row to accommodate all the members that were eager to attend.
It was rather chilly in Calgary on February 8, heading over to Clos Barre, and looking out of the window into the street during dinner there was a dusting of snow falling around us. I had the opportunity to speak with Matt Batey about how the concept of Clos de La Oyster Barre came to be. It found its beginnings at the Opera Room (the beautiful function room at Teatro’s) during the pandemic. Taylor Simpson, had an idea of how to fill this room with diners that could only dine with their own family members, and Clos de la Oyster Barre was formed. In 2023 when function spaces were being used again, the Opera room went back to being that, and Vendome and Clos Barre were formed in its present location.
Upon arrival we were greeted with coconut tostada daquiri, along with 3 tasty canapes.
LOBSTER DOGS
House made lobster sausage, iceberg lettuce, oyster mayo, brioche new England bun
CHICKEN LIVER MOUSSE
Crustini, roasted grape, thyme
SMOKED FISH BRANDADE
Fermented jalapeño aioli
Having enjoyed our cocktails and canapes it was time for dinner. Llyn welcomed us, or Joe for Friday, followed by Matt Batey with an introduction about the evening, the food and the wine. Next Taylor explained that our wine pairings would not be listed on our menus. Each course had been paired with two different selections, one more traditional, and one that was slightly more out of the box, or just weird.
After we enjoyed each course, Taylor explained the decision behind his pairing along with some information about the selection. There will be a picture at the end of the menu with the pairings.
First Course
OYSTER ESCABECHE
Chorizo, pickled veg, warm mayo
Second Course
SALMON TORTELLINI
Everything bagel consommé, pickled shallot, dill créme fraiche, salmon roe
Palate
FIVE ALIVE GRANITA (FEEL ALIVE)
Main Course
FOGO ISLAND FLOUNDER
Carrot pavé, red cabbage purée, fish jus, herb espuma
Dessert Course
PINA COLADA BAKED ALASKA
Coconut rum
Mignardise
COFFEE + TEA FLAVORED GUMMY BEARS
Dinner came to a close, the snow as still falling (on Feb 8 anyway), Llyn, or Joe thanked the team of Clos Barre, along with a round of applause for the brigade and their dedication looking after us on one of these two delicious evenings. Those of us that attended on the 8th were sworn to secrecy that we would not reveal the splendors that were to come for those attending the next evening.
Thank you so much Matt, Taylor, Ryan, and everyone at Close de la Oyster Barre, we hope we get to come back soon.
Vive l’Ordre Mondial