Dîner Amical
Rouge
Sunday, September 7, 2014
Valli Arlette, Chargée de Presse
A beautiful al fresco dining experience in the garden at Rouge is a summer treat owners Paul Rogalski and Olivier Reynaud have dedicated many years to perfect. Mastering the challenges of developing a heritage building, leading the way in promotion of fresh, seasonal and sustainable food choices, and even enduring the vagaries that Calgary weather offers, these gentlemen have persevered in creating a distinctive restaurant for our enjoyment. It was a pleasure to stroll the garden during the reception, while enjoying a refreshing “Kir Rouge” and hors d’ouevres.
The “Kir Rouge” contained Fallen Timber Honey Hopped Mead from Water Valley, Alberta, a macerated sour cherry from the tree in Rouge’s garden, and Gabriel Boudier Cassis, with a touch of honey from their own back yard.
Hors d’oeuvres included Lobster Bisque Shooters with Tarragon Oil, Steak Tartare, and Coriander-crusted Tuna with Rouge Garden Kimchee.
Changeable weather sent flags billowing and rattled glasswear, but it must be noted that the staff handled all challenges in an efficient and professional manner – they were well prepared to ensure their guests’ comfort. Vice Conseiller Beat Hegnauer called us to the table, and we proceeded to enjoy an array of courses that were as entertaining as they were delicious.
Amuse Bouche
Sawmill Bay Oyster, Northern Divine Sturgeon Caviar, Ponzu Pearls and Cucumber Foam
2008 BellaVista Grand Cuvee, Franciacorta, Lombardia Italy
First Course
Pacific Salmon, Braised, Pickled and Fresh Garden Radish, Sorrel Aioli
2012 Domaine Mur-Mur-Ium, “Le Retour” Ventoux, France
Second Course
Beef Cheek Perogies, Roasted Beets, Dill and Horseradish Crème Fraiche
2011 Bastianich Plus, Friulano, Colli Orientali del Friuli, Friuli-Venezia, Italy
Palate
Lemon-Garden Thyme Soda
Third Course
Braised Rabbit and Foie Gras Terrine, Preserved Plum Mostarda, Lovage, Maitsutake Tea
2010 Domaine des Croix, “Les Boutieres”, Aloxe-Corton, 1er Cru, Burgundy, France
Palate
Garden Tomato Sorbet
Entrée
Greens, Eggs and Ham Duck Breast, Coffee Roasted Carrots,
Carrot Cumin Caramel, Parisienne Gnocchi
Domaine Frederic Mabileau, Bourgueil, Racines, Loire, France
Cheese
2 Year Old Chevre Noir Grilled Cheese, Smoked Tomato Chutney, Frisee and Walnut Salad
A.R. Valdespino Don Gonzalo, Oloroso, Viejo VOS Sherry, Andalucia, Spain
Dessert
Lemon Vanilla Panna Cotta, Bluberry Coulis, Macerated Blueberries,
Blueberry Pearls, Blueberry Meringue
2011 Bodegas Ochoa Moscatel, Navarra, Spain
The advantage of Rouge’s bountiful kitchen garden was evident throughout the evening. The variety of the presentations pleased both the eye and the palate, occasionally challenging diners with new or unexpected elements. Careful preparation and portioning of each plate, and the timing of their presentation, allowed us to fully enjoy everything from beginning to end.
Plates were presented to Executive Chef Jamie Harling, and General Manager/Sommelier Rene Bousquet.
Beat Hegnauer expressed our admiration and gratitude for a truly enjoyable evening.
