Coast to Coast – Coast to Coast – Coast - la Chaine des Rotisseurs ...

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse
(Submitted by Josie Richard, Bailli Régional)
Our Bailliage started the year with our Annual General
Meeting, held in the meeting room of Paramount
Apartments, courtesy of Ray and Francoise LeBlanc.
Twenty-seven attendees were treated to an authentic
French bistro meal, created by one of our newly inducted
members, Chef Frederic Tandy, owner of Ratinaud
Charcuterie. Confrères enjoyed an assortment of cured
meats including duck prosciutto, noix de jambons, and
bresaola, served with pickles and shallot chutney. The
main course was cassoulet with duck confit served with
green salad, followed by tarte tatin with vanilla ice cream.
It was a delicious meal that warmed our hearts — very
fitting for the freezing temperature outside! During the
General Meeting component, the members ratified
recommendations for the year. Of note is our calendar of
activities. This has been increased from seven to ten in
order to offer more opportunities for our members. We
have also scheduled events on Sundays and weekdays to
encourage attendance of professional members. We will
re-evaluate this format next year.
The training of Chef Brenan Madill, the Chaîne Canada
Jeune Chef Rôtisseur gold medalist is on-going, with his
Executive Chef Luis Clavel, Maître Rôtisseur, mentoring
him. These black box rehearsals are being held in
commercial kitchens, other than his own establishment,
and members participate whenever possible to show our
continuing support towards his participation in the
competition in Istanbul.
On February 9, chefs Craig Flinn and Darren Lewis, coowners
and Chaîne members, were hosts for a six-course
meal at their restaurant, Chives Canadian Bistro.
According to Craig, their menu was inspired by what they
envisioned they would like to serve at their newly
acquired restaurant Two Doors Down, slated to open in
April. Attendees were treated to the newly created dishes
of chefs Craig and Darren.
On March 13th, members attended a culinary demonstration
followed by a three-course French theme dinner.
This was hosted by Margaret Carson, proprietor and chef
of the Bonne Cuisine Cooking School and Catering
Services. It was a very successful event, with lots of
opportunities for hands-on participation and tremendous
enjoyment of the fruits of our labours! Margaret, a wellseasoned
culinary instructor who has given culinary
demonstrations for numerous groups and corporations,
was a natural teacher and offered tips of the trade to all
attendees. It was very well received and appreciated by
the participants. The evening was fun, with an amazing
demonstration of team spirit! The icing on the cake was a
new red wine discovery which went very well with the
beef filet mignon!
Bonne Cuisine
Culinary Demonstration
Chicory Salad
Radicchio, Belgian endives, curly endives,
prosciutto, roasted figs, goat cheese rostini
balsamic glaze
Roasted Beef Fillet Mignon
Green and pink peppercorn flambée cognac, demi-glaze sauce
baby bella mushroom caps, sautéed creamed spinach,
pavé of Yukon gold and sweet potato
Elderflower Jelly (Strawberry, Blackberry, and Blueberry)
Salted Caramel Macaroon
Chocolate Truffles
(left to right)
Meredith Pike, sister
Kristine and Mom
Marilyn Girouard in
action while Dick
Irwin,Vice-Argentier,
observes.
“2 Doors Down”
Test Dinner Menu
Corn Dusted “Cajun” Oyster
Sweet potato purée, zippy slaw,
chorizo bourbon BBQ sauce, chipotle aioli
Chedabucto Bay Shrimp and Smoked Haddock Chowder
“Kale, Caesar!”
Maple Dijon-Cured Hot-Smoked Salmon
Pomme puree, asparagus, golden beet vinaigrette
Eliska Conley, Dame
de la Chaîne, (left)
makes elderflower
jelly under the watchful
eye of the Pastry
Chef Leanne Dunbar
of Bonne Cuisine.
Crispy Beef Short Rib
Blue cheese risotto, sungold tomato jam, buttered peas, veal jus
Milk and Cookies
White chocolate pot au crème, triple chocolate Bing cherry brownie,
orange ginger snap, valley ricotta cannoli

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Bailliage de Montréal
The Montréal Bailliage visited Le Pois Penché, owned by
confrère Imad Nabwani. Chef de Cuisine Josserand
Valiquette presented a masterful menu, enjoyed by all.
Le Pois Penché
Mise en bouche
Inspiré des brasseries parisiennes
Cochonailles et tartares
Cocktail de fruits de mer
Burrata et jambon de Bayonne
tomates cerise, jeune roquette
(left to right) Florence Irwin, Eliska Conley and Marilyn Girouard intently watch
Chef Margaret Carson of Bonne Cuisine in action.
Duo de boudin en terrine et os à moelle,
tarte tatin aux oignons caramélisés, sauce foie gras
Osso-bucco de cerf de la ferme Boileau braisé
comme un curry, riz basmati parfumé au gingembre
Tartine de fromage Riopelle
Pêche melba
Bailliage de Toronto
(Submitted by Kitty Lin, Chargée de Presse)
The Toronto Bailliage enjoyed a wonderful event at the
Edulis Restaurant in early 2013.
Edulis Restaurant
January 31, 2013
Dr. Richard Norman, Chevalier, and wife Diana; and Dennice Leahey, Officier,
watch Chef Leanne demonstrate macaroon making.
RECEPTION:
Spanish Pintxos
2009 Juvé y Camps Cinta Purpura Reserva
DINNER:
Cuttlefish a la Plancha
Ajo Blanco, pickled onion jelly
2001 Verdejo, Bodegas Hermanos ‘Oro de Castilla’, Rueda, Spain
“Celerisotto”
Oregon white truffles, bone marrow
2001 Auxerrois ‘Vieilles Vignes’ Albert Mann, Alsace, France
Arroz Caldoso con Bogavante
(Brothy Spanish lobster rice)
2011 Albariño, Maior de Mendoza, Galicia, Spain
Roasted Veal Sweetbreads
Bay leaves, wild mushrooms
2006 Kékfrancos, J&J Wine, Eger, Hungary
Goat Cooked in Cider
Smoked apple stuffing, cider-soaked prunes, garlic
Coat Albret Cider Brut, Brittany, France
(left to right) Stephen Leahey, Chevalier; Kate MacIsaac, Dame de la Chaîne; Remy
Richard, Chargé de Missions Honoraire; and Dr. Richard Norman, Chevalier.
Baba Au Rhum
Chantilly cream
Appleton Reserve rum

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage du Toronto continued
Bailliage de l’Alberta à Calgary
(Submitted by Valli Arlette, Vice-Chargé de Presse)
Christmas at The Highwood Dining Room
Cuttlefish a la Plancha Ajo Blanco.
“Celerisotto.”
Arroz Caldoso con Bogavante.
The Calgary Bailliage has strong ties with SAIT
Polytechnic, the host site for the annual Jeunes Chefs
Rôtisseurs competition. Many members of our Bailliage
are alumni of the programs of the School of Hospitality
and Tourism, having graduated from the Professional
Cooking Program or the Hospitality Management
Program. Paul Mastalir, Membre du Conseil d’Honneur,
one of our founding members, was integral in the establishment
of these programs. His daughter, Cindy Findlay,
Academic Chair, Baking and Pastry Arts Diploma
Program, graciously hosted our Christmas Chapitre dinner
at the Highwood Dining Room as the final function in
her official capacity as Bailli. This was a special evening
for the current students who prepared and served our fine
dining experience: many will have graduated before this
report is posted. Dinner at the Highwood is always
notable for the details, and this occasion was no exception.
Greeted by cheerful young chefs roasting chestnuts
over coals at the front door, and enticed up the stairs by
the voices of a caroling quintet to a beautifully decorated
dining room, the scene was set for a festive evening. As
members and guests gathered, champagne and hors
d’oeuvres were passed.
When the diners were seated, the evening began with
the formalities of intronization. David Tetrault, Bailli
Délégué, performed the induction ceremony and gave the
Oath of the Rôtisseurs to the new members. Hervé Collett
and Beat Hegnauer were honored with Commandeur pins
for their long-standing membership. Incoming Bailli Mark
Wilson was intronized, along with four new members.
Intronization into l’Ordre Mondial was also conducted.
All the chef-instructors who participated in the creation
of this menu deserve our admiration and grateful thanks
for a meal that featured some of the best products available
to us in Calgary, carefully prepared and creatively
presented. Throughout the evening, the students were a
credit to their training, providing careful and attentive
service. Patricia Koyich, Vice-Echanson, skillfully oversaw
the evening’s wine service, guiding a young service staff
in professional attention to detail.
Incoming Bailli Mark Wilson expressed our collective
praise for the excellence and enthusiasm shown by everyone
involved in the evening. Plates were presented Cindy
Findlay, Bailli Régional Honoraire, and David Tetrault,
Bailli Délégué, to Maître’d Alita Brown and Chef Scott
Pohorelic for their exceptional contributions. We are very
fortunate to have enjoyed the hospitality of SAIT
Polytechnic for our Christmas celebration this year.
Roasted veal sweetbreads.

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The Highwood Dining Room
December 13, 2012
Hors d’Oeuvres
Turkey paté en croute, brassica cran mustard
Confit pork belly, Granny Smith apple tart
Duck liver mousse, smoked duck, cherry gelée
Eggnog custard, gingerbread crisp
Louis Roederer Champagne n/v
Milligan’s Wharf Cherry Stone Clams
Braised burdock root, dashi jelly, Venturi-Schulze vinegar
Granville Island Junmai Sparkling Sake
Port Simmons Spot Prawns
Seamless ricotta ravioli, camelina oil, Broxburn tomatoes
Santa Margherita, Pinot Grigio, Italy, 2011
Fritz Painsi, Bailli Provincial, (left) and David Tétrault, Bailli Délégué.
Northern Divine White Sturgeon
Saffron beurre blanc, beluga lentils, leek fondue, Schinkenspeck powder
Joseph Faiveley, Bourgogne, France, 2012
Carbonated Mandarin Orange
Mint syrup
Potato-Wrapped Squab Breast and Foie Gras
Black trumpet mushrooms, mulled cranberries, pistachio dust
Illuminatii ‘Riparosso’ Montepulciano d’Abruzzo, Italy 2010
Brown Butter-Poached Venison Loin
Butternut squash, Brussels sprouts, beets, wild huckleberries
M. Chapoutier Les Meysonniers, Crozes-Hermitage, France 2009
Poplar Grove Tiger Blue Cheese
Pancetta-wrapped quince, spiced nuts
Fonseca Late Bottled Vintage Port, Portugal, 2007
Pear Tart and Milk Chocolate Chestnut Cream
Chai latte, milk jam ice cream
Paul Mastalir, Membre du Conseil d’Honneur; Cindy Findlay, Bailli Régional
Honoraire; Peter Findlay, Maître Rôtisseur; and family.
Friandise
Potato-wrapped squab breast and foie gras.
Carollers greet the guests.
Elegant mid-winter table décor.
Brown-butter poached venison loin.

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de l’Alberta à Calgary continued
Chef David Ly with the friandise decoration.
Manager) Mathew Leslie shook and poured a seemingly
endless succession of interesting cocktails, so busy that it
was nearly impossible to snap his photo without getting a
blurred image. The food and drinks had been based on
recipes from the 1920s Prohibition Era, but prepared using
modern ingredients and methods. Wines for the evening
had been chosen from wineries that survived Prohibition
by taking advantage of a loophole in the law that permitted
production of wine for religious purposes, or through
sheer determination and perseverance.
In the more relaxed atmosphere of l’Ordre Mondial
events, there was plenty of time to visit. The Barley Hep
Cats, with vocalist Clay, had toes tapping, and people on
the edges of the crowd just barely containing the urge to
dance.
At the table, menus had been prepared to mimic a
newssheet, with a write-up covering a “bust” of the event
(no names were named), and a cautionary article advising
the public to avoid the consumption of bootleg whiskey.
Bathtub gin was not on offer, but plenty of unique mixed
drinks accompanied delicious courses. Service was superb:
each course was quietly identified to the diner by their
server as it was presented. Seating was cozy at this wellattended
event, and service staff deserved extra praise for
their pleasant and professional demeanour.
As dinner concluded, and people prepared to mix and
mingle while sampling all the dessert offerings, Patricia
Koyich, Vice-Echanson, voiced the praise and gratitude of
the members of l’Ordre Mondial to Cam Dobranski and his
staff. Everyone had enjoyed the opportunity to participate
in this event, and the chance to reflect on the legacy of the
Prohibition Era.
New inductees and dignitaries.
Brasserie Kensington - l’Ordre Mondial
The streets were slushy and quiet as Calgary l’Ordre
Mondial members made their way to the side entrance of
Brasserie Kensington. Greeted with a hushed, “State your
business…”, they responded, “I’m here for the meeting of
the Calgary Carpenter’s Union,” as they had been
instructed. Admittance was granted, and guests were
greeted by staff costumed in the fashions of the
Prohibition Era, handed a mighty fine Negroni, and
ushered into the restaurant. Many had come in costumes
themselves, and a fine evening of entertainment began.
Before long, the joint was jumpin’.
Executive Chef Cam Dobranski, Maître Rôtisseur, and
his staff had gone the extra mile to make this a memorable
event. Young chefs in snappy hats worked continuously
in the open kitchen, sending out platter after platter of
delicious hors d’oeuvres. Bartender (and General
Brasserie Kensington
January 14, 2013
Hors d’Oeuvres
Confit fingerling potato, Alberta lamb rillette, sauce Hollandaise
Anchovy & squid ink caviar, buttermilk crème fraiche, chopped egg, blini
Wild sockeye salmon mousse, preserved lemon, dill cream
Roasted Brome Lake duck breast, duck prosciutto, brandied apple and parmesan
Rhubarb Old Fashioned
Barrel-aged “Brasserie” Negroni
Champagne Julip
2010 Beringer Private Reserve Chardonnay
2010 Robert Mondavi Napa Valley Cabernet Sauvignon
Atlantic Lobster Waldorf Salad,
Walnut, apple, vanilla vinaigrette, bitter greens
Green Chartreuse Sour
Duck
Foie gras & Perigord truffle vonsommé, butter puff pastry cap
2008 Marchesi di Barolo Barbaresco
Beef Cheek “Post Roast”
Oxtail ravioli, turned vegetables, horseradish, braising jus
Cherry Brandy Fizz
Digestif: Francis Darroze 20 year Armagnac
Smoked Almonds with Cumin, Pistachio Massé, Toasted Pecans
Dessert buffet: Fruit jellies, coffee cake, rumballs, crème caramel

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“Man, that joint was jumpin’”.
Mark Wilson, Bailli Régional.
Host Cam Dobranski, Maître Rôtisseur .
Terry and Barbara Gudzowsky, elegantly costumed.
Appetizer with faux caviar.
Brasserie dining room awaits.

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de l’Alberta à Calgary continued
Beef cheek “Post Roast”.
Bailliage de Vancouver
(Submitted by Stephen Tredwell, Bailli Régional, and
Roland Milaire, Chargé de Presse)
In a touching gesture of continuity, Commandeur Ingrid
Eitzenberger welcomed her daughter Natascha to the
Vancouver Bailliage. Chef Ballendine matched the formality
of the occasion with a champagne reception featuring
Kobe beef tartare, 62-degree quail egg; smoked wild
salmon, organic apple wrap; pancetta and brie beignet,
basil cream, all paired with NV de Venoge-Cordon Bleu-
Brut Select Champagne.
At the table, an amuse bouche of caramelized black mission
fig and balsamic soil hinted at Chef’s North African
experience. A roasted pumpkin consommé with smoked
duck hash and seared foie gras, balanced with Lucien
Albrecht Brut Rosé Crémant d’Alsace, brought us back to
fall in Canada. A sous-vide Newfoundland king scallop
paired with crispy pork belly and yellow-foot chanterelles
matched nicely with 2012 Louis Jadot Combe aux Jacques
Beaujolais-Villages as did a 2009 J.E. Chave Offerus Saint
Joseph with an outstanding preparation of a sumac-crusted
loin of venison with poached pear, pulled shank cannelloni
and pear brandy reduction. A unique cheese course of
smoked B.C. farmhouse cheddar with honey veil and
quince preserve preceded a British Columbia inspired
huckleberry soufflé and 18 carat chocolate lollipop desert.
Chef, kitchen brigade, and serving staff were lauded by
Dr. Robert Rothwell in a most erudite accolade. The
evening ended with presentations to both Chef Ballendine
and Greg Hazlewood, Director, Conference Services and
Catering.
Induction Event
Following the very successful Grand Chapitre in Halifax,
the Vancouver Bailliage returned to its own induction
event held on November 10. The 2012 intronization gala
marked a return to the Fairmont Vancouver Hotel. The
hotel is one of the original Chaîne supporters in Vancouver
and has been a friend of the Chaîne for just over forty
years.
The team of B.C. native Cameron Ballendine, Executive
Chef; Greg Hazlewood, Director Conference Services and
Catering; and Trevor Cool, Director Food and Beverage,
teamed up to provide an outstanding menu and setting.
Chef Ballendine had just recently returned to Canada from
appointments in Fairmont Dubai and Four Seasons Resort
Sharm El Sheikh in Egypt. His list of celebrity guests is
impressive and includes former US President Bill Clinton,
members of the Saudi Arabian royal family, Sir Elton John,
former Russian president Boris Yeltsin, the sultan of Oman
and Queen Elizabeth II. Madame la Consule Générale de
France à Vancouver, Evelyne Decorps, extended her consular
privilege to the event which allowed us to pair the
food with some of the great wines of France.
The evening started at 5:30 pm and was officiated by
David Tétrault, Bailli Délégué. We admitted eleven new
members to the Bailliage and recognized three twenty-year
Commandeur members.
Madame la Consule Générale de France à Vancouver, Evelyne Decorps and Bruno
Marti, Grand Officier Maître Rôtisseur.

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Bailliage de Vancouver continued
Audrey Korn, Commandeur and David Tétrault, Bailli Délégué.
Robert Charlton, Vice-Conseiller Gastronomique, and Claire Marie-Jadot, Chargée
de Missions Honoraire.
David Tétrault (far right), Bert Phillips, Bailli Provincial, look on as Ingrid
Eitzenberger, Commandeur, welcomes her daughter Natascha to the Chaîne.
(left to right) Sirkka Tredwell, Dr. Barbara Hughes and newly inducted Chevalier
Christopher Lee enjoy champagne and canapés.
Dr. Robert Rothwell gives the accolade to Chef Ballendine and his staff.

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Vancouver continued
Christmas at The Wedgewood Hotel & Spa
An introduction to the Christmas season was the mood
December 6 as the Vancouver Chaîne moved into festive
mode. The Wedgewood Hotel & Spa is Vancouver’s only
Relais & Chateaux member and one of city’s leading
luxury downtown Vancouver hotels. Located in the heart
of Vancouver’s thriving cosmopolitan core, the
Wedgewood has become a landmark. Executive Chef Lee
Parsons and Manager Phillip Meyer extended a welcome
to the Vancouver Chaîne to join them for a pre-Christmas
celebration dinner.
Champagne accompanied canapés of ahi tuna tartare,
Kromeski of pulled beef short rib, and soft herbs with
English cucumber, and the intimate banquet room set a
holiday theme. Dinner began with a rich white bean
velouté, balanced nicely by a 2008 Balthasar Ress-Riesling-
Rheingau which carried over to pair with a pressed terrine
of duck foie gras and potted oxtail, served with honeysoused
golden chanterelles and Friesen Farm beet chutney.
With the meal off to an elegant start, the guests moved
on to pan-roasted Haida Gwaii ling cod nestled in fennel
and cardamon purée with warm truffle dressing followed
by pan-roasted Cervena venison, Pemberton Kennebec
potato fondant, braised red cabbage with juniper and
thyme reduction. The matching wines were 2008 Blue
Mountain Pinot Noir and 2003 Perrin & Fils-Les-Christin-
Vacqueyras.
For dessert Chef Parsons presented preserved
Summerland Bing cherries with an iced lemon parfait. The
cherry preserve had all the warm spice taste of the
holidays and, in the spirit of the occasion, Chef included
his recipe for the preserve. The Bailliage left uplifted and
with the season well started.
(left to right) Steve Halliday, Maître Hotelier; Jane Ruddick, Bailli Honoraire; and
Phillip Meyer, Wedgwood Manager, enjoy pre-dinner champagne.

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Bailliage de Vancouver continued
The Petley-Jones Gallery
Art and Artistry were the themes of the February 13
Vancouver Chaîne event. The venue was the new home of
Chevalier Mathew Petley-Jones’ gallery. The Petley-Jones
Gallery has been a Vancouver fixture for twenty-seven
years. The artistry was provided by the students of the
Culinary Arts program at Vancouver City College who,
along with their instructors, plied the membership with
tuna layered over risotto, beef tartare, free-form ravioli,
foie gras turenne, scallops and skillfully prepared deserts.
Matched with wines from the Chaîne cellar and
surrounded by fine art and good conversation, the evening
passed quickly and with its passing came a surety that the
future of the table in Vancouver was bright indeed.
Christmas dessert of spiced preserved cherries and iced lemon parfait.
(left to right) Rosemary Wright, George Abakhan and Owen Wright, Argentier.
Roland Milaire, Chargé de Press, and his wife Louise.
Members mingle, sip and enjoy both Art and Artistry.

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Vancouver continued
Gisele Loss samples the students’ offerings.
Mangia e Bevi
As crocuses and daffodils push into the cool air,
Vancouver turns towards spring. The Vancouver Chaîne
celebrated the end of winter with the foods of Northern
Italy. Our March 20 event was held at Mangia e Bevi
(“Food and Drink”) in West Vancouver. We were
welcomed by owners Doug Grisdale, Antonio Sauro and
Executive Chef Robert Parrot. True to their Italian roots
the dinner was both a relaxed social event and a culinary
delight.
We began with canapés of pickled radicchio, beef
carpaccio and truffled chicken liver mousse, accompanied
by Valdo Spumanti Valdobbiadene Prosecco Superiore.
Our fish course was a lightly apple smoked sea bass with
citrus reduction, paired with 2003 Blue Mountain
Chardonnay Stripe label. Wine pairings of the evening
were exceptional, but this was one of two starred combinations
that went into many members’ notebooks. The
pasta course of mushroom and mascarpone ravioli with
brown butter and shaved truffle, paired with 1996 Di Majo
Norante-Prugnolo del Molise, was a natural bridge into
the boneless quail with fresh grapes and cognac glaze,
paired with a memorable 2003 Apollonio Squinzano
Rosso.
The natural affinity of Italian wines, cuisine and game
continued into the final course of fresh venison strip loin
with mustard-thyme crust and Amarone-juniper berry
reduction, paired with a 2009 Cantina di Negrar
Valpolicella Ripasso Classico Superiore. Sips of 2003
Fabiano Recioto della Valpolicella and nibbles of a chocolate
ganache tart with raspberries capped the evening and
sent all home uplifted and ready for the spring equinox.
(left to right) Ann Colette, Vice-Chancelier; Thomas Wong, VCC Board Member;
Katherine Kinloch, VCC President; and Stephen Leach, VCC Dean of Hospitality.
Stephen Tredwell, Bailli Régional,(right) thanks John Carlo Felicella, Maître
Rôtisseur and Head of Culinary Arts at VCC, and Mathew Petley-Jones, Chevelier
and gallery owner.
(left to right) Adolf Eitzenberger, Vice-Chargé de Missions; Mark Hills; and Ann
Collette, Vice-Chancelier, enjoy canapés and Prosecco before dinner.

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Bailliage de Vancouver continued
Chef Rob Parrot and his kitchen brigade with the management and serving staff.
Qualglia Al Cognac.
(left to right) Roland Milaire, Chargé de Presse, and Stephen Tredwell, Bailli
Régional enjoy the wine.
Bailliage de Victoria
(Submitted by David Buchan, Vice-Chargé de Presse.)
Ravioli Piemontesi.
On March 17, 2013 Victoria members of the Chaîne de
Rôtisseurs attended a sublime dinner at one of the city’s
treasured French restaurants: Matisse. The Zagat
Restaurant Guide and Victoria’s Eat Magazine call the
restaurant “a charming little French outpost with warm
brick, yellow walls and classic French cuisine which
makes this petite retreat a popular where one can indulge
in the nine-course prix fixe underpinned by brilliant
choices from a cellar full of excellent French and
California wines.”
The magazines were correct and the Chaîne was not

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Victoria continued
disappointed as co-owners John Phillips, Maître Rôtisseur,
and David Reimneitz produced a sensational feast for our
members. Judging by the happy demeanour of the attendees
from the photographs taken at the event, the Chaîne
will be returning many times!
Matisse
March 17, 2013
Caviar Russe
Russian osetra caviar, chopped duck egg, cured salmon
Champagne – Charles de Cazanove N.V. Brut
Soupe de Tomate et Croque Monsieur
Vine ripened tomato soup with Pernod, croque monsieur
Louis Jadot St. Veran 2006
Salade de Caesar a la “Le Cirque NY”
Parfait de Foie Gras
Orange and anise gelée, raisin toast
Chateau Partarrieu 2007 Sauternes
(left to right) Mary Ellen Schrader and Gail Gabel.
Sorbet
Pear and saffron
Navarin d’Agneau
Dark beer braised lamb cheeks
Terra d’Hom Priorat 2005
Fromages
Roasted heirloom radishes, comte cheese
Riz au Lait
Warm rice pudding, honey comb, cherry soup
Chateau Partarrieu 2007 Sauternes
Finne
Chocolate malted milk pearl
Kopke Port
Photographs by Chris Schrader, Vice Chargé de Missions
Parfait de foie gras.
(left to right) Elaine and Don Curling.
Dark beer-braised lamb cheeks.

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(left to right) John Phillips, Maître de Table; Ian Batey, Bailli Régional; Chris
Kerridge, sommelier; Sarein Bash-Primeau, server.
The table awaits.
(left to right) Assistant Steve Leroux; Chaîne member Janine Yip; Sous Chef Paul
Doughtry; Chef Anthony Hodda.
Len Watkins and Ursula Riedel at Grand Hotel Nanaimo.
Bailliage de Nanaimo
(Submitted by Susie Sirri, Bailli Régional)
Grand Hotel Nanaimo
RISO
Our first dinner of 2013 was held at RISO. This relatively
new restaurant has been getting rave reviews. It features a
warm décor and a brick oven that is used to make organic
artisan breads, delicious pizzas and other scratch-made
menu items.
(left to right) Wolfgang Riedel, Anne Beamish, Fran Ziebart and Tony Pearson at
RISO.