The Malcolm Hotel, Canmore

Dîner Amical

March 21, 2026

Ashley, Vice Chargée de Presse

Two amazing dinners served in two days. This marks our third event at The Malcolm. Our first in March 2025. We value this property and look forward to continuing to enjoy the weekend here, snow or shine.

We were welcomed to the Edinburgh Castle Room by servers holding trays of Taittinger Champagne. Thank you to Linda, and Pacific Wines and Spirits. In addition, our hosts provided one mocktail and two cocktails. A selection of hors d’oeuvres was passed around for the guests to nibble on before dinner commenced.

Toni-Marie Ion-Brown, Chancelière du Canada, welcomed us to the Malcolm, and enthusiastically thanked our hosts, along with ensuring we admired the view out of the picture windows of the Three Sisters. David Jones of Everwild was presented with a 10-year commander pin. Toni then welcomed our guests for the evening, reminded us of the rules of the table and the evening commenced.

Trout Tartar

Trout, fennel pollen, compressed apple, brioche, trout roe

Laurent-Perrier Brut Champagne

Beet Root Ravioli

Quark cheese, oat crumble, oat brittle

 Muscadet-Sèvre-et-Maine Sur lie Le Bourgeais 2024

Scallop

Asparagus velouté, caviar, tuile

William Fèvre Chablis 2023

Pâté en Croûte

Wild boar, foie gras, cauliflower puree, haskcap berry Cumberland sauce 

La Rioja Alta Viña Alberdi 2020

Sorbet

Watermelon & balsamic sorbet

Wagyu Beef

Lion’s mane mushroom, celeriac, cassis demi 

Château Clément-Pichon 2015

Cheese & Honey

Chevre souffle, fermented honey, carrot, roasted cracked black pepper, red fife lavosh crisp 

Tawny 20 Year Port

“Dubai Bar”

Chocolate, pistachio, kataifi

 Blandy’s Madeira 20 Year

Next came time for the brigade to enter the dining room. As they arrived, members and their guests stood, giving them a round of applause. In Toni’s closing comments she highlighted the military style service, the thoughtfully presented menu, having a mocktail or cocktail before dinner, along with the care that had been taken with the wine pairings. A few standouts were the exceptionally sliced beets for the ravioli, and the pastry on the Pâté en Croûte.

By tradition, two plates were presented as a token of our event in recognition of the exceptional efforts of two members of the Malcolm Hotel’s staff, one from the kitchen brigade, or heart of the house, and another for the front of house brigade.

The plate for the heart of the house went to Takumi Kitamura, Executive Sous Chef.

The plate for the front of the house went to Tomas Postranecky, Restaurant Floor Manager.

Vive la Chaîne!