June 20, 2015

A Summer Evening at La Chaumière – Saturday, June 20, 2015

Juergen Bahr, Chargé de Presse

What better way to spend a sunny Saturday evening than at La Chaumière. Perfectly cooled Taitinger Brut Reserve served with an assortment of wonderful appetizers started our Diner Amical at this venerable and highly respected restaurant. Joseph DeAngelis and Josef Mathis have made this establishment one of Calgary’s finest and they again did not disappoint. After a pleasant period of meeting and greeting, Beat Hegnauer, Bailli Regional honoraire, standing in for Mark Wilson, Bailli Regional for our Calgary Chaîne, greeting the guests and called us all to the table. What followed was an evening of tasteful delights and wonderful company of the table.

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Le Menu

Sashimi de Thon Toro et Akeme
Tuna Sashimi Toro and Akeme
Sancerre La Chaudouillonne, Fournier Père et Fils

Homard Poché au Beurre avec Croûtons de Focaccio
Butter Poached Lobster with Foccacia Croûtons
Chassagne-Montrachet, Joseph Drouhin 2011

Escargots Braisés au Vin Rouge et Bacon
Braised Escargots with Red Wine Butter and Bacon
Le Clos du Moulin-à-Vent, Domaine Labruyère 2010

Poitrine de Faisan avec Polenta et Olive Tapenade
Pheasant Breast with Sauteed Polenta and Olive Tapenade
Hospice de Beaune Cuvée Maurice Drouhin 2010

Médallion de Veau avec une Terrine de Foie Gras
Veal Medallion with Foie Gras Terrine
Gigondas, J. Vidal-Fleury, 2011

Sélection de Fromages
Selection of Fine Cheeses

Rhubarbe 3
Rhubarb 3

Petis Fours

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Bailli honoraire Beat Hegnauer rose and presented the accolades. He lauded each course and outlined the special qualities that Chef de Cuisine Robert Matthews and his brigade brought to the food. He also explained to us the fine points of each course and found nothing but admiration for the kitchen. The service brigade under the leadership of Maître d’Hôtel Josef Mathes also received well-earned admiration for correct service and the excellent timing of the dinner. Well done again and we are looking forward to next year.

As it is the custom two Chaîne plates were then presented. The first plate went to executive sous chef Antonio DeAngelis, the second plate went to Tyler Prevette also of the kitchen brigade. Outstanding food and outstanding service in an ambiance of calm relaxation made us reluctant to go home. Bailli honoraire Beat Hegnauer then wished us a good night and a safe drive home. Until next year!

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