May 16, 2009

Diner Amîcal, Post Hotel

May 16, 2009

Mel Miners, Vice-Chargé de Presse

 Menu (pdf)

Our out-of-Calgary event this spring led us to the Post Hotel at Lake Louise for two adventures in culinary enjoyment.  The first was on Friday for l’Ordre Mondial function and then on Saturday, the Dîner Amical, which we will now explore.

Ahhhhhhhh – a reception in the Post Hotel’s Library!

What a way to start an evening

As we neared the library, the dulcet tones of a harp drifted down the corridor.  We entered the Library – now transformed from an Ordre Mondial Pinot Noir tasting room to this evening’s reception room.  Yves Drouin and  Mason Smith were busy pouring glasses of Tattinger’s Brut Reserve to quench our thirst.  After all, many of us had been hiking the lightly snow-covered trails in the area, or taking advantage of the spa after a “long” drive out from Calgary.

The guests gathered, and as we did, the serving staff brought out a seemingly endless round of hors d’oeuvres.  The conversation became extremely animated, as there were many guests that had recently returned from vacations.

Alas, the reception had to come to an end and so we wound our way down the staircase to the private dining room.  Tonight, we found circular tables set for eight or ten guests.  The tables and chairs were in white, with the Post’s signature settings of gold and green.

The dining evening started with a Wild Pacific Spring Salmon Tartare topped with thin-sliced Radish and marinated in an Asian Citrus Vinaigrette.  It was accompanied by a sprightly Riesling Kabinett.

The Maritime theme continued with a perfectly prepared Filet of wild Pacific Halibut and three spears of Asparagus encircled by a Noilly Prat Beurre Blanc.  A Neyers 2007 Chardonnay was a pleasant companion to the dish.

To end the marine adventure, we headed for the east coast for a Pan-Seared Deep-Sea Scallop set on a Morel Mushroom – Red Wine Sauce.  Unfortunately, it was too delightful and delicious, as once more, your esteemed Vice Chargé de Presse devoured the course without doing his duty.  So sadly, there is no picture.  Only the memory of it and the delicious 1994 burgundy from Louis Jadot remain.

Course number four was a transition between the fish courses and the main course.  It was a roasted Alberta Rabbit Loin served with Porcini and Rabbit Jus and accompanied with Creamed Savoy Cabbage.  The wine paired with the course was a 2006 Le Volte, Ornellaia from Toscana, Italy.  An interesting and tasty match.

The main course continued with a bit of an Italian theme.  It was sautéed milk-fed Quebec Veal Loin served with home-made Tagliatelle and Peperonata.  A giant 1988 Bordeaux from Haut-Medoc made the course all the more enjoyable.

The cheeses were served au natural with a 2004 Lewis Cellars’ Syrah on the side.

In a creative departure from the norm, we now received the granite – a Rhubarb Sorbet on Raspberry Coulis.  It was a mouth-tingling combination of sweet and sour.  The sorbet preserved the rich tang of the rhubarb, while the raspberry coulis provided the isolated sweetness.

The finale came as the dessert –a perfect Quince Tarte Tatin with Home-made Vanilla Ice Cream.  You could taste the vanilla beans!  It was bisected by a molded sugar sun-catcher.  Of course, having a glass of Chateau Lafaurie-Peyraguey 1er Cru Classe Sauternes was a winner

The petit pains were the final stroke to the evening’s meal.  Small, mouth-popping and just the right size to finish the meal with the coffee and tea.

he accolade was delivered by Beat Hegnauer, Bailli Régional Honoraire.  In an unusual departure from tradition, and perhaps reflecting the status of the evening, plates were presented to three persons:
Laurent Jeunet – Sous Chef
Ronnie Klaus – Chef Saucier
Yves Drouin – Senior Waiter

I leave you with a picture of the eight wines that we enjoyed  during the evening.

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