June 15, 2014

Diner Amîcal
Chef’s Table
Kensington Riverside Inn

Sunday, June 15, 2014

Valli Arlette, Chargée de Presse

Kensington Riverside Inn is a little jewel,  a boutique hotel that has recently been granted a place in the prestigious Relais and Chateaux association of establishments, which is renowned for the highest quality of accommodation, service, and attention to detail.  Its restaurant, Chef’s Table, has had a distinguished reputation for elegance and excellence, awarded top honors by Avenue Magazine in 2014.  Our Bailliage was privileged to experience a  demonstration of their abilities at a stellar Diner Amical, executed by a small but very skillful brigade. The harmony and efficiency of the team, both in the kitchen and front of house, was evident from the instant of reception to the final delicious moment of dessert.

We gathered on the patio to enjoy hors d’oeuvres of house-cured salmon and gazpacho shooters, with a refreshing glass of Michel Lynch Rose.

Tables were set in the restaurant and lounge area to accommodate as many of our enthusiastic members as possible.  Staff in the open kitchen calmly and efficiently put the finishing touches on the many interesting courses we enjoyed.

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The Menu

Amuse Bouche
Foie Gras Cherry
Brioche Crumble
Taittinger, Champagne, N/V

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First Course
Rouget
Octopus, Clams, Shitake Mushrooms, Sakura Broth

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 Second Course
Cured Albacore Tuna
Cucumber and Mint Emulsion
Château Rahoul Blanc, Graves, 2010

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Third Course
Frogs legs
Mushroom Royale, Watercress Coulis, Truffle Toast
Domaine l’Ostal Caze E

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Intermezzo
Rosemary and Olive Oil Sorbet

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Main Course
Saddle of Lamb
Beet “Soil” Sorrel, Carrot

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Cheeses
St. Agur, Beaufort, Cendrillon

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Dessert
Coffee and Tea
Beignet, Chai, Espresso

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Our Bailli Regional and host for the evening, Mark Wilson, turned the honor of the accolade over to Echanson Honoraire Roger Baekeland.

His praise of the very high quality of the service we had enjoyed was echoed by all present.  The elegance of the Amuse Bouche, and the unique nature of the Frogs Legs and the Intermezzo were particularly noted in a menu of beautifully presented courses.  Wine pairings were outstanding.  The service brigade, small in numbers but mighty in performance, were lauded for their outstanding performance.

As is the custom of the Calgary Bailliage, plates were awarded to Guillaume Frélot, Maitre de Maison, and Michel Nop, Chef de Cuisine.  These fine young men are integral to the success of Kensington Riverside Inn, and head teams demonstrating skill and professionalism that set the bar for fine dining and accommodation in Calgary.

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