The Post Hotel, Dîner Amical

May 25, 2024


Ashley, Vice Chargée de Presse

This evening’s reception was held in the library, above the dining room, we were greeted with Chandon Brut Rose along with a selection of hors d’oeuvres.


The evening began with opening remarks from Chancelière du Canada Toni-Marie Ion-Brown, who introduced our guests and reminded us of the rules of the table.

First Course

 Carpaccio of Atlantic Lobster
Shiso Oil, Pickled Daikon 

Grüner Veltliner, “Rìed Berg Vogelsang” Bründlmayer, 2019
Kamptal, Austria

Second Course 

White Asparagus with Sautéed Sweetbreads
Dark Beer Sauce

Langhe Bianco, Massolino, 2020
Piedmont, Italy


Third Course 

Tortellini à La Piémontaise
Filled with Porcini & Hazelnut

Pino Blanc,”Kritt” Marc Kreydenweiss, 2015
Alsace, France

Fourth Course

Filet of BC Halibut on Fiddleheads
With Safron Beurre Blanc & Caviar

Langhe, “Volubile” La Carlina, 2020
Piedmont, Italy

Fifth Course 

Medallion of Tenderloin of Alberta Elk
Game Sauce with Whisky, Risotto with Morels, Vegetables

Château Malartic-Lagravière, Grand Cru Classé, 2012
Pessac-Léognan, France

Palate Cleanser

Sorbet Rhubarb & Ginger


Poached Red Anjou Pears
In Spiced White Wine, Black Sesame Seed Crumbs, Chai Ice Cream, Yogurt Crémeux

Kabinett, “Zeltlinger Schlossberg” Selbach-Oster, 2014
Mosel, Germany


As both brigades entered, they were greeted by a standing ovation. Toni-Marie gave the accolade for the evening, noting the gleaming stemware and how the Post always discreetly places your cutlery between each course. Toni-Marie highlighted the foie gras mousse with 360 degree egg, the lamb lollipops (from the reception) along with her table debating if their favourite course was the Tortellini, or the halibut.

Toni-Marie invited Fritz Painsi, Baillie Provincial Honoraire, to the podium. Fritz expressed his gratitude to Chef Hans, and the Post Hotel for always providing a wonderful dîner amical. Fritz and Toni-Marie presented the plates for the evening, unique mementos, and as Toni-Marie says, if her house catches fire, she is grabbing the dog, her Chaîne plate and her husband is on his own.

The plate for the heart of the house, kitchen plate, went to Nico Huder, Chef Saucier. Nico’s parents were in town, and joined us for dinner.  


The plate for the service brigade went to Timothy Ty.


Vive la Chaîne!



*For those in attendance, yes, the tortellini was served after the halibut. To maintain continuity with the menu they are displayed here how the menu is written versus how the dinner was served.*

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