May 21, 2016

Confrérie de la Chaîne des Rôtisseurs Diner Amîcal,
Saturday, May 21, 2016,
Post Hotel, Lake Louise

  Juergen Bahr, Vice-Chancellier Argentier Honoraire

The Diner Amîcal at the Post Hotel is always an annual high point for the Châine des Rôtisseurs. The vaunted hospitality of this Relais et Chateau Hotel promises a pampered stay, great attention to guests and the wonderful delights of the legendary wine cellar and the award winning kitchen. And this in the middle of the majestic Rocky Mountains, what more is there to enjoy?

As always the Diner Amîcal on Saturday is the highlight of the Châine weekend at the Post. We assembled in the library to enjoy an elegant formal reception with Taitinger Champagne and some delightful appetizers.

 After some delightful conversation we were asked by the Balli Mark Wilson to meet at the dining room downstairs for the formal Diner Amîcal. We descended of elegantly decorated tables with beautiful centrepieces and charmingly draped chairs. Bailli Wilson then asked us to be seated and introduced the guests.  The dinner then commenced.

Course 1

Hamachi Tartare, Pumpkin Seed Vinaigrette and Yuzu
2011 Rosé “Garrus”, Château d’Esclans, Côtes de Provence, France

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Course 2

Baked BC Sunshine Coast Royal Myagi Oysters with creamed Basil and Wasabi
2014 Buoncristiani Chardonnay, Nappa Valley, California

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Course 3

Pan-Seared Fresh BC Halibut, Savoy Cabbage “Enbeurée”, Caramelized Salsify Beer Enhanced Fish Jus
2004 Beaune 1er Cru “Clos des Ursules”, Domaine des Heritiers Louis Jadot, Burgundy, France

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Course 4

Porcini Ravioli topped with Marsala Butter, Mushroom Ragoût
2009 Renuta San Guido “Le Difese”, Tuscany, Italy

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Course 5

Whole Roased Tenderloin of Quebéc Red Deer, Red Currant Game Sauce, Chantrelles, Creamy Mashed Potatoes, Fiddleheads
2012 Two Hands “Samantha’s Garden” Shiraz, Clare Valley, Australia

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Course 6

Cheese:
Vigneron, Comté, Taleggio
2000 Viader, Cabernet Sauvignon/Cabernet France, Napa Valley, California

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Course 7

Homemade Strawberry-Rhubarb Sorbet on Mascato d’Asti Soup

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Course 8

Caramelized Apple with Speculaa Sablé Quince Jelly and Homemade Vanilla Ice Cream
2009 Riesling Auslese “Berncasteler Doctor”, Dr. H. Thanisch, Mosel, Germany

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Bailli Wilson rose and delivered his thanks and accolade. He praised the consistent quality and creativity of Chef Sauter creations.  We have learned to expect high standards of this Diner Amîcal  at the Post and again these standards were raised to another level. The wines were outstanding and some very rare and we thank Janine Lötscher, sommelier, and the guiding hand of George Schwartz for being allowed the privilege of tasting them. The service was outstanding and met the challenge of a grand and long event, always attentive and timely.  But it is really the ambiance of the Post, the complete deliverance of hospitality the makes this week end so very special. We look forward with great expectations to next year.

As it is the custom, Bailli Wilson then made some presentations.  He presented previous plate recipients Chef Hans Sauter and Sommelier Janine Lötscher with a gift of wine.  He then awarded the Châine plates to Monica Reiber from service and Ronny Klaus from the kitchen.

Bailli Wilson then thanked us for our attendance, wished us a safe walk home to our rooms and reminded us of future dates this summer.

We all thank our hosts George and Rosalie Schwartz of the Post Hotel for another unforgettable weekend.  See you next year!

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