November 10, 2018

Banff Park Lodge Diner Amîcal

November 10, 2018

Ashley James  – Vice-Chargée de Presse
Photos courtesy of Beat Hegnauer, Vice-Chancellier

After a beautiful drive into the mountains through shimmering sun and flurries we arrived at the Banff Park Lodge. A roaring fire awaited us in The Glacier Salon along with Taittinger Brut Réserve Champagne NV, Tuna & Oyster Tartar, Bison Carpaccio, and Lobster Croquet with lemon aïoli. Each a heavenly little taste of the meal to follow.

 

 

 

Tonight we had the official and bittersweet passing of the torch from now Baille Honoraire Jan Hansen to our new Baille Toni-Marie Ion-Brown.

 

The autumnal centerpieces enhanced the dining experience that followed, which was warm, inviting and a perfect way to spend a cozy yet elegant evening indoors.

 

Executive Chef Chris Thomson also had on display his two medals from the Culinary Olympics.

 

The Menu

 

 

*The artwork on the menu cover is an illustration of Banff Avenue by Peter Ivens. The painting was commissioned by the Banff Park Lodge in 1998 in honour of their 20th Anniversary.

The guests were recognized and we were ready for the first course.

Already on our tables were baskets of home-made baguette & sour dough with salted butter & balsamic butter.

 

 

Course 1

 

 

Autumn Salad
Goat cheese, fresh fig, candy cane beet, fig balsamic & toasted almonds
Fontanafredda Gavi di Gavi Cortese 2014

Course 2

 

 

Roasted Partridge Breast
Confit partridge leg, sauerkraut & Sylvan Star Gouda potato pierogi
Fontanafredda Gavi di Gavi Cortese 2014

Course 3

 

 

Smoked Northern Divine Sturgeon
Celery root & green onion late, yuzu aïoli, cress & caviar
???

Course 4

 

 

Oxtail Consommé
Braised oxtail & tongue terrine, fresh chanterelles
Gonzalez Byass Nutty Solera Oloroso Sherry

Course 5

 

 

Lemongrass Ginger Granite

Course 6

 

 

Pan Seared Venison Loin
Sylvan Star Gruyère potato dauphinoise
Saskatoon berry sauce & seasonal vegetables
Jeff Runquist 1448 Petit Sirah/Petit Verdot blend 2013

Course 7

 

 

Cheese
Euphoria goat Gouda, Stilton & Brie de Meaux
Quinta do Vallado 20 yr Old Tawny Port

Course 8

 

 

Chocolate
Strawberry, passion fruit, manjari dark & licorice chocolates
Quady Elysium Black Muscat 2015

BPL Treat Box

Our treat boxes contained a raspberry sponge, macaron, pistachio nougat, and a caramel chocolate truffle. Mine was made all the better as I saved it until Sunday evening to nibble and reminisce on the previous evening.

 

Table Pictures

          

 

Following dessert Jan gave the accolade for the evening, highlighting the caviar and revealing to the assembled guests what the ??? was that accompanied the Sturgeon. For those that were not in attendance the ??? pairing for this course was a surprise, not an error. There was quite the discussion around our table as to what it could be. Jan revealed the end of dinner that it was a yuzu infused sake.

A tradition at Diner Amîcal is to present two plates, one to a front of house staff member, and one to a member of the chef’s team.

This evening the front of house plate went to Robert Baettig the Banquet Manager at Banff Park Lodge. Robert has a long standing history with the Chaîne, he was the Executive Sous Chef at the Banff Springs Hotel in 1974 at one of the first Chaîne dinners in Alberta. The plate that Robert received was an original plate dated from 1974.

 

Pastry Chef Fonda Demelo received the second plate for her efforts towards this evening’s dinner.

Toast to The Brigade

 

 

On behalf of Chaîne de Rôtisseurs thank you very much to the Banff Park Lodge for an enchanting evening. You were excellent hosts and we had a wonderful evening.

Vive la Chaîne

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