Dîner Amical
“Springtime in the Rockies”
The Post Hotel, Lake Louise, Alberta
Saturday, May 17, 2014
Valli Arlette, Chargée de Presse
In Alberta, the holiday weekend in May is acknowledged as the true beginning of spring. This is the time when “bedding out” is deemed safe for flowering plants. Never mind that people were saying their best downhill ski days all season had been a scant 2 weeks ago. Never mind the tireless efforts of Post Hotel grounds staff to spread out the snowdrifts to assist melting, when just last week they had been clearing paths through late snowfall for the safety of their guests. On May 17, there were pansies in the flower beds, because at The Post Hotel, perfection is all in the details.
The Bailliage of Calgary was fortunate to enjoy the hospitality of The Post Hotel once again this year, for both an event of l’Ordre Mondial, and a Dîner Amical. These events are always anticipated with delight, as past experience has shown that every service from reception to departure will be offered with a degree of generosity and professionalism that is exemplary.
It’s all in the details. Upon arrival in their rooms, guests were offered greetings in the form of a written welcome, fruit, wine, and the traditional Gugelhopf, all to be enjoyed during their stay.
The reception in the Library featured Tattinger champagne, and hors d’oeuvres of beef tartar, salmon tartar, and scallops with a spicy Oriental glaze. Guests enjoyed the chance to catch up with family and friends, and make the acquaintance of new friends.
We descended to the banquet room for dinner. The room was beautifully set with accents of red that complimented the Chaine banner. Each table was individually lit, highlighting the gleam of silver and polished glasses. This skillful lighting allowed the diners to fully appreciate the visual impact of each course as it arrived.
The Menu
Seared Ahi Tuna in Asian Crust
Vegetable Salad, Chef’s Dipping Sauce
Aigle les Murailles, Henry Badoux
Vaud, Switzerland, 2012
Sautéed Escalope of Québec Foie Gras
Quince Compote
Chateau Climens 1er Cru Barsao-Sauternes
Bordeaux, France, 2004
Butter Poached Atlantic Lobster
Noilly Prat Beurre Blanc, BC Fiddleheads
Chassagne-Montrachet 1er Cru “Les Caillerets”
Domaine Amiot Guy & Fils
Burgundy, France, 2008
Filet of Wild Fresh BC Halibut on BC Chanterelles
Red Wine-Veal Jus
Pinot Noir, Etude
Carneros, California, 2010
Pulled Confit of “Rougie” Duck
House-made Pappardelle
Barolo “Vigneto Corda della Briccolina”, Batasiolo
Piedmont, Italy, 2006
Whole Roasted “Alberta Olsen Ranch” Bison Tenderloin
Grainy Mustard Sauce, Glazed Heirloom Carrots
Pomme Fondant
Château Grand Puy-Lacoste 5ème Cru Pauillac
Bordeaux, France, 2000
Cheeses:
Delice Argental, Vigneron, Sbrinz
Syrah, Lewis Cellars
Napa Valley, California, 2008
Sorbet of Okanagan Strawberries
Spring Rhubarb Compote and Limoncello Sabayon
Dark Valrhona Chocolate and Raspberry Mousse
With Raspberry Chambord Sauce
Gould Campbell Vintage Port
Douro, Portugal, 2000
Warm Madeleines were served with Coffee or Tea
Bailli Regional Mark Wilson rose to thank our hosts, and praise the excellence of the dinner for its clarity of presentation, and the excellence in pairing outstanding wines with each delicious course. He commented on a perceived theme of the thoughtful partnerships of food and wine, provider and preparer, and our mandate to promote camaraderie of the table. Service throughout the evening had been provided at the highest level. He could not find enough words to express our admiration. Members were encouraged to continue their support of this excellent venue.
Executive Chef Hans Sauter was given a special gift of wine for his tireless efforts on our behalf. Plates were awarded to Michael Aebersold, Garde Manger, and Christian Redois, Pastry Chef for their outstanding contributions to our enjoyment, and Mario Leonardo for his dedicated service, both this evening and in years past.
We look forward to our next opportunity to visit The Post Hotel, and are grateful for the generosity of our hosts Georges, Rosalie and Andre Schwarz, and Executive Chef Hans Sauter.
