The Ranchmen’s Club, Dîner Amical

On November 10, 2017, the Calgary, Alberta, Canada Bailliage was hosted by the Ranchmen’s Club for a very special Dîner Amical. From the minute the guests entered the Club, the atmosphere was set. The Décor for the evening was exceptionally nuanced, with every piece reflecting on the sacrifice that was made and continues to be made by the members of our armed forces. From the poppy red flowers throughout the Club, to the red highlights in the main dining room, the piper, and the notation commemorating World War I in the ice for the granité; not a detail was missed by the Ranchmen’s Club.


Attendees were met with a jazz duet and the choice of Taittinger Champagne or a Black and Blue cocktail. The beverages were accompanied by a very nice selection of Hors d’oeuvres, including: molecular sangria shooters, braised bison on bannock, and petit porcini mushroom & black risotto mushroom balls.


At the end of the reception, a Piper lead us into the main dining room for a wonderfully prepared meal, matched with exceptional wines. Jan Hansen, Bailli Régional, then introduced of the evenings guests and outlined the rules and conventions to be followed at a Chaîne Dîner Amical.




In honour of the day, the fourth insert of the menu included the poem In Flanders Fields by Lt. Col. John McCrae.

Course 1


Atlantic Salmon Bouillabaisse Terrine
Dover Sole, Atlantic Lobster, Digby Scallops and PEI Mussels
Wrapped in Smoked Salmon, Croustini au Rouille
Lugana Riserva Sergio Zenao, Verona 2014


Course 2


Blackberry Point Oyster & Taittinger Champagne Chowder
Joseph Drouhin, Puligny-Montrachet 2014


Course 3


Ravioli of Duck Leg Confit, Foie Gras & Duck Breast
Wilted Arugula, Heirloom Tomato Concassé
Vignamaggio Chianti Classico Riserva “Castello di Monna Lisa” 2008


For this course, Chef Titcomb demonstrated to the room the classical application of a duck press in the creation of this dish.


Course 4


Lemon-Mácun Granité
Poppy Seed Tuile


The details in the ice dish reminded the attendees the significance of the day.


Course 5


Chanterelle and Wild Rice Crusted Provimi Veal Striploin & Braised Veal Cheek
Autumn Succotash, Medley of Vegetables
Faustino I Grand Reserva 1994
Constanti Brunello Di Montalcino 2007


Course 6


Chocolate and Cherry Mousse Barre
Grand Marnier Crème, Pistachio-Lavender Crumble
Moet & Chandon Nectar Imperial


Based on the quality of the menu presented, diners could tell the meal was astutely planned, prepared, and well executed.

After, the diners were asked to move back into the reception room for an after-dinner reception with more great jazz, Petit Friandises, Cigars, and a Canadian Cheese Buffet.


Pied de Vent: Roasted Almonds, Wild Mushroom Duxelles
Highland Queen Majestic 16yr Single Malt Scotch

Chèvre Noir: Caramel Crunch, Honeycomb
Henry of Pelham Riesling Ice Wine 2015

Celtic Blue Reserve: Compressed pears, Fresh Fig Compote
Kaiun Iwaizake Tokubetsu Honjozo Sake

Lankaaster: Au Pain
Ferreira 1997 Vintage Port

Each cheese was nicely paired with its own beverage to create a unique experience and enticed the diners to continue to enjoy each others company.


Jan Hansen, Bailli Régional, then thanked the kitchen and service brigades for their hard work and dedication in preparing and executing such a wonderful evening.   

Following custom, two plates were awarded for the evening. For the kitchen brigade, Sous Chef Rachel Wasacase, accepted the plate on behalf of the culinary team.



While Assistant Maître D’ Dana Stevens, accepted the plate on behalf of the service brigade.



The evening was exceptional in every way and thoroughly displayed the Ranchmen’s Club’s continued understanding and commitment to the values of the Chaîne des Rôtisseurs.

Jan Hansen, then thanked our hosts and wished us all a good evening and reminded us to take care while getting home.

Vive La Chaîne!


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