The Post Hotel, Dîner Amical

May 20, 2023


Ashley, Vice Chargée de Presse

This evening’s reception was held on the patio adjoining the dining room, we were a little tight, but it made it all the more intimate. We were greeted with Billecart-Salmon champagne and a selection of hors d’oeuvres.

Beef Tartar
Marinated Salmon
Lobster Tortellini with Béarnaise Sauce
Veal Tenderloin on Beet Sauce

The evening began with opening remarks from Bailli Régional Joe Scorgie, who introduced our guests and reminded us of the rules of the table. Sommelier, Julian Gillard also spoke prior to dinner explaining how the wines had been selected for the evening, with a focus on sustainable wineries.

We had a surprise Commandeur pin presentation this evening. Joseph De Angelis, received his pin for 30 years membership to Chaîne.

It was then time for the exceptional dinner we had all been anticipating, from Chef Hans Sauter. 


First Course

 Flan of White Asparagus
With ribbon of green asparagus, caviar 

Sancere “Flores”, Vincent Pinrad
Loire Valley, France          2020

Second Course

 Sauteed “Quebec” Sweetbread, Purée of Sunchoke
Pea Tendrils, Crispy Capers & Herb Oil

Montagny, 1er Cru, “Le Vieux Chateau”, Domaine des Moirots
Burgundy, France              2020

  Third Course

 Pan Seared Fillet of B.C. Halibut
Wild asparagus, Beurre Blanc with Caviar

Tavel Rosé, “La Dame Rousse”, Domaine de la Mordarée
Rhône Valley, France        2021

Fourth Course

Roasted Loin of Northwest Territories Caribou
Game Sauce with Maple Whiskey & Haskap Berries,
Pommes Fondant with Truffle Espuma, Seasonal Vegetables

Pauillac, 5éme Cur, Château Cierc Milon
Bordeaux, France              2012

Cheese Course

Ribbons of Comté
Homemade Ricotta Cheese & Olive Oil

Macvin du Jura, Domaine Des Marnes Blanches
Côtes du Jura, France                 NV

Palate Cleanser

Sorbet of Ruby Grapefruit & Campari


  Degustation Dessert
Baclava, nutty semifreddo, matcha truffle, chocolate Tart, Rhubarb-Strawberry Pavlova

Maury, Vin Doux Naturel, Mas Amiel
Languedoc-Roussillon, France               2019

As both brigades entered the room, they were greeted by an enthusiastic round of applause. Joe Scorgie gave the accolade for the evening, noting the gleaming stemware and how the Post Horn always faced you when placed on the table. The highlight dish of the evening without doubt was the halibut course, as before Joe had even begun to speak about the course there was a thunderous applause. Joe thanked The Post Hotel for their hospitality throughout the weekend and their impeccable attention to detail, large or small. We hope to return. 

As is our tradition two plates were presented as a memento of our event and in recognition of exceptional effort by two members of the Post Hotel 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 Yulieth Arévalo, Pastry Chef.

The plate for the service brigade went to Lukas Bleiker.

Vive la Chaîne!



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