The Fairmont Chateau Lake Louise, Dîner Amical

December 16, 2017

Jeff Merrin, Chargé de Presse

After a wonderful afternoon, enjoying mulled wine in the outdoor ice bar, the attendees for the Christmas Dîner Amical gathered first in the Mount Temple Ballroom for the intronization of new members. The ceremony, lead by Bailli Délégué David Tetrault and Bailli Régional, Jan Hansen went off without a hitch.


After the ceremony, the attendees were welcomed back to the Victoria Ballroom room for a reception and the Christmas Dîner Amical hosted by Director of F&B and Chef Rôtissuer, Rudolf Heider.  At the reception, Executive Chef Jean-François Fortin and his brigade had prepared several delicious Hors d’Oeuvres with the choice of Taittinger Champagne or a smoked cocktail for aperitifs. The room was festively decorated and all the Chaîne members and their guests enjoyed the truly unique experience of being at the Fairmont Chateau Lake Louise in the Holiday season.


Chef Rôtisseur, Rudolf Heider then lead the group into the main Victoria Ballroom. With a menu titled ‘Christmas Bells are Ringing’ the attendees were excited for the courses and wines to come. Throughout the meal, the service staff and kitchen brigade showed their skill in the preparation and service of a first-class organization.



Course 1


Salmon crudo
Taittinger Champagne

Course 2


Foie Gras Terrine
Fig, Maple Whiskey, Brioche, Berry
Thörle Riesling

Course 3


Carrot, beet, parsnip, radish, black garlic
Luis Pato Bical

Course 4


Blue grape, green grape

Course 5


Scallop, leek, pork belly, cauliflower
Culmina Dilemma Chardonnay

Course 6


Yukon gold, juniper berry, white turnip
Famille Sichel Margaux

Course 7


Blue, goat, grapes, onion, port
Taylor Fladgate 20

Course 8


Butter Tart
Saskatoon berry, Nanaimo bar
Château de Myrat Sauternes

Course 9




The food and service was wonderful throughout the evening, the Calgary Chaîne would like to thank the service and kitchen staff of the Fairmont Chateau Lake Louise for making this a very special evening for all of those who attended.




After the Mignardise, Jan Hansen, Bailli Régional, then thanked the kitchen and service brigades for their hard work and dedication in preparing and executing such a wonderful evening.  


Following custom, two plates were awarded for the evening. For the kitchen brigade, Executive Sous Chef, Graham Smith, accepted the plate on behalf of the culinary team.


While Assistant Director of Banquets, Gilbert Lanuza, accepted the plate on behalf of the service brigade.


The high quality of events over the weekend at the Fairmont Chateau Lake Louise was a truly a wonderful beginning to the Holiday season. Bailli Régional, Jan Hansen, Once again, thanked our hosts and wished us all a good evening and reminded us to take care returning to Calgary the next day.

Vive La Chaîne!


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