The Post Hotel, Dîner Amical

May 21, 2022


Ashley, Vice Chargée de Presse
Photos Courtesy of Mel Miners

This evening’s reception was held in the library. We were greeted with Tattinger “Brut Réserve” along with a selection of Hors d’Oeuvres.

West Coast Sunseeker Oysters in the Half-Shelf
Smoked Celery Root with Blood Orange
Caribou Smoked Bacon & Sauce Béarnaise

Following the reception we descended the stairs to the private dining room.

The evening began with opening remarks from Joe Scorgie, Vice-Chancelier, who introduced our guests and reminded us of the rules of the table. For those not present at yesterdays dinner we seized the opportunity of again presenting the Roger Baekeland Award for the Jeunes Sommelier competition, held April 29 at the Ranchmen’s Club, to The Post Hotels very own Julian Simard-Gillis.

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


First Course

Tartare of BC Spot Prawns
White Asparagus
Sabayon of Cherry Blossom & Japanese Plum Wine Shoyu

Champagne, Taittinger “Brut Réserve”
Reims, France        NV

Second Course

Fresh Pacific Halibut
Pink Grapefruit Beurre Blanc & Fiddleheads

Sauvignon Blanc, Spottswoode Winery
Napa County & Sonoma County, California       2019

 Third Course

Roasted Breast of Québec Pigeon
Parmesan-White Wine Risotto

Roncevie, Domaine Arlaud
Burgundy, France    2016

Fourth Course

Whole Roasted Alberta Bison Tenderloin
Potato Gratin with Truffle Cream
Beet Fondant, Bordelaise Sauce & Bone Marrow

Château La Fleur de Boüard, Lalande de Pomerol
Bordeaux, France    2016


Cheese Course

Tomme de Savoie Chabert
Affinois Champagnier
Bleu de Bresse

Tempranillo, “Reserva”, Valenciso
Rioja, Spain  2014

Palate Cleanser

Rhubarb Sorbet
Strawberry Coulis


White Chocolate Yuzu Mousse
Basil-Meyer Lemon Ice Cream

Riesling, Auslese, “Graacher Himmelreich’ Joh. Jos. Prüm
Mosel, Germany      2015


As both brigades entered the room, they were greeted by a 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 temperature of the plates was greatly appreciated. The Post was thanked for their generous 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 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 Brian Harris, Sous Chef.

The plate for the service brigade went to Olivier Boulais.

Vive la Chaîne!

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