Dîner Amical, Rouge Restaurant
Thursday, March 24, 2016
Juergen Bahr, Vice-Chancellier Argentier Honoraire
Rouge is a renowned restaurant situated the former home of A.E. Cross, which was built in 1891. The Cross House is a designated Calgary Municipal and Province of Alberta Heritage site in the Inglewood neighbourhood of Calgary. A recipient of many culinary awards, last named as the best restaurant in Calgary by Avenue Magazine, Rouge is a Dîner Amical event that we all anticipate with much excitement, and as the house is also reputed to be haunted, also with some trepidation.
But after we assembled and were greeted with a glass of bubbly and a variety of appetizers, we quickly forgot our unease and settled in for a great evening.
We were then greeted by Bailli Mark Wilson, who after welcoming the guests, bade us to take our places.
Course 1
Duck Egg & Mushroom Chawanmushi Custard
Emilio Hidalgo “La Panesa”, Fino, Jerez, Spain
Course 2
Marinated Mackeral, Warm Smoked Potatoe Salad, Chorizo,Dil, Pickled Shallots
2014 Richmond Plains, Blanc de Noir, Nelson, New Zealand
Course 3
Cocao Foie Terrine, Port Poached Pear, Pickled Beets, Fed Fife Brioche, Shiso, Sherry Vinaigrette
2014 Château Guiraud, Bordeaus Blanc Sec, France
Palate Cleanser
Spiced Apple Cider Soda
Course 4
Alberta Lamb Sirloin, Stinging Nettle Polenta, Charred Spring Vegetables, Pickled Pearl Onions, Pistachio Gremolata
2012 Château Argadens, Bordeaux Superior, France
Course 5
Baluchon, Apple Chutney, Sourdough, Candied Walnuts, Port Gastrique
Valespino, “Moscatel Promesa”, Jerez, Spain
Dessert
Chocolate Crémeux, Marshmallow, Almond Streusel, White Chocolate Powder,
Smoked Candied Almonds, Bourbon Caramel Sauce
2012 Domaine Pouderoux, Vin Doux Natural, Maury, France
Alas, the meal was done. Bailli Mark Wilson rose and offered the accolades. He praised the food, the combination of flavours, the matching of the wines and the visual beauty of the presentations. He also congratulated Rouge and its staff for their ability to offer this wonderful Dîner Amical and at the same time still operate the rest of the restaurant. The service was attentive and timely and very informative. All dishes and wines were explained and described. Well done.
As it is the custom two Chaine plates were presented. The kitchen plate went to Executive Chef Jamie Harling and the service plate went to Chef de Vin Mike Burns. Congratulations to you all, we are already looking forward to dining with you again.
Bailli Wilson then wishes us a good night and as always reminded us that taxis were available.
The next event is at the Scotiabank Saddledome on April 23.