Yellow Door Bistro
March 2, 2014
Valli Arlette, Chargée de Presse
Breaking with the traditions of the Calgary Baillage, Bailli Regional Mark Wilson invited our members to attend a Dîner Amical of a slightly less formal nature at Yellow Door Bistro, although no less an experience of fine dining. The latest restaurant of the Hotel Arts Group, named Calgary’s Best New Restaurant in 2013 by “Where Calgary Magazine”, Yellow Door is a multi-faceted space with exciting and eclectic décor.
The excellent attendance at this event, including many of our professional members, was a tribute to the talents of Executive Chef Duncan Ly (Maitre Rotisseur), recent Silver Medalist at the 2014 Canadian Culinary Championships Gold Medal Plates competition. Mark and Duncan’s enthusiasm for the ideals of the Chaine promised an exciting and unique event.
We gathered in the bar area, and the spaces between tables to enjoy a glass of Pierre Sparr Crêmant d’Alsace Brut Rêserve, and a variety of hors d’oeuvres, while a talented musician softly serenaded on the accordion, underlining the “Bistro” nature of the restaurant.
Well primed, we took our seats to enjoy a menu of beautiful and intricate dishes, accompanied by carefully chosen wines. In this large and complex venue, the skill of the service brigade was especially noteworthy, as they graciously attended to the requirements of the diners, and the courses.
Ceviche Alaska de Petoncles
Alaskan Weathervane Scallop Ceviche
Passion fruit sponge, coconut espuma
2011 Mark Brédif Vouvray, Loire Valley
Champignon et Pain de Seigle
Mushrooms & Toast
63 degree egg, crispy pork belly, shaved winter truffles
Selle de lapin Avec Foie Gras
Saddle of Lethbridge Rabbit and Foie Gras
Pink peppercorn mascarpone, spiced carrot gel, apricot leather
2011 Zinck Riesling Alsace
Pomme de Terre en croute de Thon Four
Potato-Crusted Ahi Tuna
Manila clams, side stripe prawns, micro vegetables, bouillabaisse essence
2011 Barton & Guestier Rosé, Côtes de Provence
Sorbet à la pomme verte
Green apple sorbet
Venaison longe pochée à la vanilla
Vanilla Poached Venison Loin
Smoked king oyster mushrooms, sweet potato fondants, chestnut sabayon
2010 l’Hospitalet de Gazin, Pomerol, Bordeaux
2009 François Martenot Chassagne-Montrachet “Les Meurettes”, Burgundy
Mark Wilson reported that, when they were selecting the wines, they were hard pressed to choose between these two, so decided to allow the diners to taste both. How generous!
Saint-Agur, Tête de Moine
Quince jelly, artisan bread
2011 J. Boutin Crozes Hermitage “Les Hauts Granites”, Rhône
Valrhona Chocolate Parfait
Crème Brûlée center, raspberry sorbet
2007 Chateau Guiraud Sauternes
Feeling it impolitic to provide the accolade for his own brigade, Bailli Regional Mark Wilson called on Vice-Consellier Beat Hegnauer to do the honors. Chef Hegnauer, host of many outstanding Chaine Dîner Amical himself, was pleased to commend both the kitchen and service brigades for their excellence. Plates were awarded to Executive Sous Chef Craig Boje, and Maître d’Hôtel, James Werner.
While it may be noted that all remaining Dîner Amical in the 2014 season will be formal, black tie events, it was a wonderful opportunity to experience fine dining in a less formal setting. We look forward to Dîner Amical of great variety in future, offering our many fine professional members an opportunity to shine in their own unique environments.