Dîner Amical, Chef’s Table, Kensington Riverside Inn
Thursday, September 3, 2015
Juergen Bahr, Chargé de Presse
What a treat it is to have a Dîner Amical at the Chef’s Table restaurant in the Kensington Riverside Inn. The KRI is the only Chateau et Relâis establishment in Calgary bringing to us the legendary hospitality that these establishment are known for worldwide. The KRI is an intimate and small boutique property excelling in attention to personal detail and excellence; their restaurant, the Chef’s Table, mirrors these qualities in a culinary setting. Presided over by Chef de Cuisine Michel Nop under the leadership of newly appointed Executive Chef Jan Hansen, this intimate restaurant offers a contemporary French cuisine of the highest quality.
We gathered expectantly in the foyer of the Inn for our reception. We received a lovely glass of Taittinger Brut Reserve N/V champagne as a welcome. Canapés were served and the evening begun.
After having congregated for conversation and Champagne we were asked to the table by the Calgary Balli Mark Wilson. He asked us to sit and then introduced the guests of the evening. Then the feast began.
Consommé aux Fruits de Mers et Saffron
Pâtes de Seiche, Moules, Palourdes, Chorizo, Ail Noir et Consommé au Saffron
Seafood and Saffron Consommé
Grange Phillippe Gipsy 2014, Languedoc
Aile de Raie Grenobloise
Purée de Céleri et Legumes d’été
Skate Wing, Celery Puree, Summer Vegetables
Domaine Senechaux Chateauneuf du Pape Blanc 2010, Rhone
Pressé de Foie Gras
Foie Gras Pressé avec Anguille
Pressed Foie Gras with Eel
Domaine Pellehaut Ete 2012, Gascogne
Sorbet de Pommes Vertes, Calvados
Green Apple Sorbet, Calvados
Filet Mignon “Sauce Bercy”
Échalotes, Sauté de Bettes à Carde à la Moutarde, Pommes Gondant
Shallots, Swiss chard Dautéed with Mustard, Fondant Potatoes
Louis Jadot Charmes Chambertin Grand Cru 2003, Burgundy
Sélection de Fromages Français, Mesclun, Vinaigrette aux Noix et Confiture à la Vanilla, Poire et Gingembre
Selection of French Cheese, Mesclun, Walnut Dressing, Pear, Ginger and Vanilla Jam
Chateau La Fleur de Gay 2004, Pomerol-Bordeaux
Macaron à la Pêche Blanche et Citron, Sorbet Citron et Thyme
White Peach and Lemon Macaroon, Lemon and Thyme Sorbet
Chateau Targe Coteaux de Samur 2009, Loire
It was an outstanding dinner praised by Toni-Marie Ion-Brown, Vice-Conseiller Gastronomique in her accolades. Delectable food matched with outstanding wines. The pairings were superb, the quantity just right. Special mention to the table service, timely and correct, done with flair and experience. It was a joy to be at the Chef’s Table and we hope to be back soon.
As it is the custom, two plates were presented; representing the kitchen brigade by receiving a plate was Methodio Magnaye, representing the service brigade was Maître d’hotel Annabelle Bossu.
It was a great evening of food and wine and the company of the table, all values the Chaîne des Rôtisseurs stand for.
Bailli Mark Wilson then wished us a great and safe ride home.
Vive la Châine.