April 23, 2016

World Confrerie de la Chaine des Rotisseurs Day

Monde de Saveurs/Flavours of the World
Scotiabank Saddledome
Saturday, April 23, 2016

Juergen Bahr, Vice-Chancellier Argentier Honoraire

The Confrérie de la Chaîne des Rôtisseurs has a presence in over 80 countries. The varied and unique cuisines of those different cultures is the glue that makes the Chaine family special, it is not just the foundational cuisine of France but the many influences and flavours that strengthens the experience that the confreres treasure and value.

Max Labhardt, Executive Chef of all operations of the Calgary Flames, offered a Diner Amîcal that as a theme featured “Monde de Saveurs”, the Flavours of the World. A culinary journey through the continents of the world paired with wines from the same regions.

We were escorted through the Saddledome up to an upper level which housed the Saddleroom Grill, a delightful venue that on one side overlooked the whole ice rink. We saw the Chaine logo projected prominently on all monitors, even the one above centre ice.

We were then presented with a glass of bubbly accompanied by a delightful assortment of delicious appetizers. The service was ever-present and the amount of appetizers was generous to a fault as we were still to enjoy a delightful Diner Amîcal.

Bailli Mark Wilson then asked us to the dining section of the Grill and bade us welcome and greeted the guests. After this brief introduction we made ready to commence our worldly gustatory journey.



 Course 1

Herb Crusted Horse Tenderloin Carpaccio
Honey Glazed Pan Seared Scallop, handmade Lavosh Bread
Culmina Family Estate ‘Hypothesis’, Okanogan Valley 2012


Course 2

Moroccan Harira Soup
with Sous-Vide Lamb Tenderloin and Red Lentil Croquette
Bellingham ‘The Bernard Series’ Old Vine
Chenin Blanc 2014, South Africa


Course 3

ASIA (Duo)

Southeast Asian Grilled Shrimp
Marinated with Lemongrass, Ginger and Fish Sauce with Kimchi Masala Chickpeas and Coconut Cream Froth
Chinese Steamed Bass
Black Bean Marinated and finished with Sweet Date Soy Glaze and Chinkiang Vinegar reduction
Greywacke Marlborough Riesling, New Zealand, 2011


Palate Cleanser

Iceberg Vodka Citrus Mint Sorbet


Course 4

Ternera Asado Negro con Ňoquis de Plátano
Red Wine and Fresh Herb Braised Veal Eye of Round with hand-made Plaintain Gnocchi
Bodega Noemia ‘A Lisa’ Patagonia
Malbec, Argentina 2013


Course 5


Kangaroo Rillette with Bush Bread
with Home Grown Pea Shoots, Sea Asparagus and a Honey Basil Compressed Tamarillo
Yalumba Eden Valley Viognier, Australia 2014


Course 6

Sacher Twist
Sacher Torte with Raspberry Gelee and Citrus Cremeux with Macerated Berries, glazed with Sabayon
‘Le Chant des Griolles’, Muscat de Beaumes-de-Venise 2013, Paul Jaboulet, France


Freshly Brewed Regular and Decaffeinated Coffee and a Selection of Premium Teas
Served with our in house Flames Signature Chocolate Truffles and Macarons



Finally the world was conquered, a world of intense and delightful combinations of flavours and textures. Outstanding matching wines from the corresponding regions were presented and served expertly by a service brigade regimental style under the supervision of the general of service, Charlotte Naumann. The service was outstanding and timely. Bravi!  This was truly journey that will be remembered by all. Bravo Chef Labhardt.

Bailli Mark Wilson then rose and asked for the brigades of service and kitchen to enter, which they did to thunderous applause. He asked the confrères to rise and offered a toast of thanks and congratulations. In his accolades he described the diner as daring and successful, an introduction to the flavours of the world a sentiment that was echoed by all. He praised the service as outstanding and attentive.

As it is custom, he then presented the plates. Charlotte Naumann, Director of Premium Services, received the plate for service excellence. Executive Chef Max Labhardt accepted the plate for the kitchen.

Bailli Wilson then thanked the participants for their attendance, reminded us to retire home safely and wished all a good night until out next Diner Amîcal at the Post Hotel in Lake Louise.

Vive La Chaine!

< Back to photographs