April 6, 2014

Dîner Amical


Sunday, April 6, 2014

Valli Arlette, Chargée de Presse

Belgo Brasserie, in the heart of downtown Calgary, is a fine example of the genre. Not simply a bar, Belgo is a centre of excellence, with outstanding beer selections, an interesting wine list, and a menu that hits all the high points of current cuisine, upscale without being pretentious. It’s clear that attention to detail is paramount in its management.

Shaun Desulniers, our host and a managing partner of Belgo, has been an active member of our Bailliage  since he was a young chef, competing in the Jeunes Chefs competition.  He has been integral in the development of Belgo since its inception.

 Temporarily recreating itself for our formal Dîner Amical, a cheerful reception began the evening in the foyer of this interesting structure, which was a bank in its past life.  Brundlmayer Brut Rose and hors d’oeuvres of smoked salmon tartar with an oyster shooter, and chicken liver pate on fig biscotti were dainty, whetting the appetite perfectly.  Entertainment was provided by singer Angie Hills, whose selections were welcomingly familiar, and dance worthy in their execution.

 Up the stairs on the mezzanine level, tables had been laid with beautiful embroidered cloths and lace-trimmed napkins.  Tulips were everywhere.  We settled down to enjoy an elegant menu that revealed the promise of spring in its courses.


  Le Dégustation de La Brasserie du Printemps

-Au Premier-

Chilled Octopus
cucumber sunomono, olive oil poached cherry tomato,
tomato consommé, tomato foam, balsamic caviar
& fried chick peas
paired with 2012 Priest Ranch Grenache Blanc

-De La Jardin-

Baby Beet Salad
orange, watermelon, toasted pistachio, chèvre,
arugula & lemon vinaigrette
paired with Brasserie Dieu du Ciel Rosée d’Hibiscus

-Au Mer-

Asian Papillote of Sable Fish
Crispy rice, miso & mango infused pickled ginger
Paired with 2011 Calera Mount Harlan Viognier

-De La Ciel-

Proscuitto & Basil Wrapped Squab
Cauliflower puree, truffled lentil salad
Paired with 2011 Bouchard pere & fils Gevrey-Chambertin

Compressed Rhubarb & Meyer Lemon Granité

-De La Brasserie-

48 Hour Braised Bison Short Rib
Poutine, maple bacon & kale salad
Paired with 2012 La Ferme du Mont “Vendage” Chateauneuf-du-Pape

-A Savourer-

Île Flottante
Kaffir lime & chamomile anglaise,
Blackberries, vanilla poached meringues,
Almond butterscotch crunch,
Thyme & sherry gastrique
Paired with 2007 Summerhill “Peace” Pinot Noir Ice Wine

-En Fin-

Brillante triple cream brie, shropshire blue,
Honeycomb, krick lambic jelly
Paired with 1927 Alvear Pedro Ximénez Solera Sherry


 Bailli Regional Mark Wilson reflected our appreciation for the excellent service, well- conceived and executed menu, and great wine (and beer) pairings enjoyed by all.  He particularly noted the extra effort extended to obtain the best and freshest ingredients, which made the meal so special in its details.  Plates were presented to Scott Adamson, Manager, and Andrew Gass, Executive Chef.

  Thank you to Shaun Desulniers and his team, who went to such great lengths to remind us that hope “springs” eternal, even after the most trying of winters.


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