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)
The Nova Scotia Bailliage started its year with the Annual
General Meeting, held on January 26 at Estia, an authentic
Greek restaurant in Halifax. Our calendar of events for
2012 was ratified and the executive council outlined the
proposed events and activities for the upcoming National
Grand Chapître in Halifax, on October 25-28.
Our first black tie dinner of the year was held on
February 11, hosted by chefs Craig Flinn and Darren
Lewis, both Chaîne members, who are known for their
incredible culinary creativity and imaginations. The
theme of this event was the “Royal Diamond Jubilee
Dinner.” The following excerpts came from chefs Craig
and Darren as they shared the origin of their inspirations
for this dinner with us. Attendees were royally treated to
an amazing menu and an incredible dining experience.
We are very grateful to our talented chefs and the excellent
service staff.
What a royal dinner it was, especially with the regal
picture of Queen Elizabeth proudly displayed on the
dining room fireplace mantel. Congratulations and thank
you, Craig and Darren!
(left to right) Remy Richard; Dr. Marshall Conley; Florence Irwin; Chef Darren
Lewis; Dr. Johanne Robitaille; Eliska Conley; Chef Craig Flinn; Josie Richard; and
Chef Christophe Luzeux.
“Royal Diamond Jubilee Dinner”
Chives Restaurant
February 17, 2012
The Queen is getting ready to celebrate her 60th year in Buckingham Palace.
February 2nd of 2012 is her Diamond Jubilee and royal watchers all over the world
will be watching everything Elizabeth does, even what she eats. We have
researched The Queen’s favourite dishes, indulgences, as well as the history of
food in the Royal Family and created what she might consider her “ultimate” meal
… fit for a queen on her Diamond Jubilee.
Gloucester Cheddar and Chive Scones
House-churned butter with Welsh sea salt
A version of Chives’ famous buttermilk biscuits, but made in the traditional
English tea style as a savoury scone. We made our own butter using crème fraiche
and then seasoned it with salt I brought back from England.
Pheasant Consommé
Sausage of pheasant confit, rosemary, vegetable confetti
Typical of the type of soups served at Buckingham Palace for state dinners, this soup
is inspired by the English countryside by using pheasant. The sausage made with a
confit of the leg meat is a nod to the Queen’s love of sausage
for simple weekday dinners.
Smoked Haddock and Brown Egg Scramble
Butter-fried brioche, citrus Hollandaise, and fresh cut chives
The Queen still makes her own breakfast on Sundays for her and the Prince, but she
will only eat brown eggs, as “they just taste better.” Her favourite fish is reputed to be
smoked Scottish haddock and salmon, so we cured and smoked our own Sambro line
caught haddock and made what is, ultimately, a version of breakfast benedict.
Gin, Dubonnet, and Lemon Sorbet
Our sorbet is inspired by the cocktail the Queen drinks at formal state dinners
… she has only one and sips it as she works the room!
“Balmoral Chicken”
Haggis stuffed chicken breast with Parma ham,
tatties ‘n’ neeps, brussel petals, glen breton whiskey cream
A very good friend of mine, Chef Trevor Garden, is the executive chef for the Sodexo
Prestige Division in Glasgow. He is the chef in charge of cooking for the Queen and
the family while she is at Balmoral Castle every summer. I asked him to send me
the recipe for haggis he uses at the castle, and this is what we made and
served for our dinner. It is 100% authentic.
Roast Saddle of Elk, “Sunday” Style
Gruyère potato puffs, sautéed mushroom,
truffled pea purée, heirloom carrots, venison gravy
Inspired by the game of the Scottish highlands, we wanted to serve venison saddle
but were unable to find any. So, we used elk and served it “Sunday style” with
a twist on potato that reminds one of Yorkshire pudding.
Will and Kate’s Wedding Cake
The palace chocolate biscuit cake, earl grey tea ice cream, red currant coulis
Apparently the Queen has a sweet tooth, much like her mother. But with Kate and Will
being so much in the spotlight last year we decided to serve their wedding cake.
Actually, it is the groom’s cake as it was always William’s favourite snack at the palace
when they served tea. It uses rich tea biscuits to cut the sweetness of the chocolate
ganache. The tea ice cream was a slightly tangy side to the rich dessert that also
helped balance the flavours. Naturally, we used Twinings!

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse continued
Smoked haddock and brown egg scramble.
Roast saddle of elk “Sunday style.”
Bailliage de Toronto
(Submitted by Scott Riess, Bailli Régional and Kitty Lin,
Chargée de Presse)
La Chaîne des Rôtisseurs Toronto was very fortunate with
another prosperous year of increased and enthusiastic
memberships. February 1 took us to Cava where we were
spoiled in true Chaîne fashion with excellent food and
service.
The Jeunes Chefs Rôtisseurs competition took place on
April 16 at George Brown College. The competitors arrived
in the morning at 7:15am. After briefing, each of the nine
competitors received an identical black box to prepare their
own menu. Nathan Dawe from Niagara College emerged
Balmoral chicken.
“Will and Kate’s” wedding cake.
Cava
February 1, 2011
Duck Thüringer with Fig Tapenade
Pincho of sea urchin and lardo with spicy pickled cabbage
Moscatel/Gewürtztraminer ‘Viña Esmerelda’ Torres 2009
Salt Cod Composition with Poached Fanny Bay Oyster
Chardonnay ‘Gran Viña Sol’ Torres 2008
Lois Lake Steelhead Salmon with Jamon Iberico
Pinot Noir ‘Mas Borràs’ Torres 2008
Milk-Braised Large English Black Pork Loin
with roasted Karwartha root vegetables
Rioja Crianza ‘Ibericos’ Torres 2007
Spanish Farmhouse Cheeses with Accompaniments
Priorat ‘Salmos’ Torres 2007
Milk Chocolate-Bergamot Bombe with Dark Chocolate Croquettas
Moscatel Oro ‘Floralis’ Torres

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Bailliage de Toronto continued
victorious and went on to claim runner-up at the national
competition in Montreal. On April 21, The Chefs’ House
at George Brown College held the awards dinner where
we were treated to a superb meal with students from the
college responsible for their own course.
The Chefs’ House, George Brown College
April 21, 2011
Presented by Wendy Moh:
Limoncello Sautéed Shrimp
Salsa verde, fried piave quenelle, tomato sauce
Presented by Stephen Baidacoff:
Seared Pork Sausage “Cardoon’s”
Creamed Lentiles
2009 Le Torri Falerio, Cocci, Grifoni, Italy
Presented by Candace Rambert:
Hand-Rolled Gnocchetti
Romano bean purée, vegetables
2009 Pra, Soave Classico, Monteforte d’Alpone, Veneto, Italy
Presented by Jean-Francois Daligle:
Honey & Thyme Bison Tenderloin
Crispy polenta, apple and parsnip purée, sautéed asparagus
2008 Plantamura Primitivo, Italy
Presented by Kara Dawson:
Red Wine Poached Pears
Homemade olive oil gelato
2008 Stratus Riesling Icewine
June 7 took us to E11even at the Air Canada Centre.
Member Chef Robert Bartley and his talented brigade did
not disappoint.
E11even, Air Canada Centre
June 7, 2011
Hors d’oeuvres
Niagara Gold Gougere
Cucumber Gazpacho
Dinner
Asparagus with Sauce Gribiche
Pickled ramps, crisp pancetta and soft-boiled quail’s egg
Nigl ‘Gartling’ Gruner Veltliner, Kremstal, Austria 2009
Seared Sea Scallop
Sweet pea vichyssoise, almond, radish and apple slaw, black truffle
Vincent Girardin ‘En Remilly’ Premier Cru, Burgundy, France 2007
Duo of Brome Lake Duck
Roasted breast, crepe-wrapped rillette, smoked tomato and morel mushroom chutney
Richmond Plains Pinot Noir, Nelson, New Zealand 2009
Roasted Lamb Loin
Cashew-crusted loin, cauliflower & chèvre flan, Cookstown carrots
with mustard greens
Guado Al Tasso ‘Il Bruciato’, Tuscany, Italy 2008
Strawberry & Mascarpone “Monte Cristo”
Lavender, ice wine crème Anglaise
Cave Spring ‘Indian Summer’ Late Harvest Riesling, Niagara, Ontario 2007
September landed us at the Intercontinental Hotel
where members Simon Antoine, Chef Chris Perrera and
Matthew Fraser put on quite the show. Classic ingredients
with cutting edge preparations left us all wanting more.
Well done to all.
Intercontinental Hotel
Hors d’œuvres
PEI Lobster Poutine
Wild Boar Prosciutto
Quebec Foie Gras, Red Currant Jelly
Megalomaniac, Riesling, VQA, Canada
Dinner
Potato Chip
Cream of sweet potato + rosemary + maple
Peller Estate, Private Reserve, Sauvignon Blanc, VQA, Canada
Marinated Beets
Buckwheat cake + hazelnut + fruit balsamic + beet leather
Peller Estate, Private Reserve, Pinot Noir, VQA, Canada
Cucumber
Smoked bacon + mint granite + herb salad + toast
Wellington County Natural Beef Tenderloin
Parsnip + artichoke leaves + September greens “noodles”
kale + braised carrots
Sandhill Merlot, British Columbia, Okanagan Valley, VQA, Canada
Artisanal Cheese
Local Asian pear + honeycomb + crostini
Smores in a campfire
Taylor Fladgate, 20 years old
Ice wine truffle
Finally the Four Seasons Hotel was host to our gala
event and induction ceremony. Twelve new members
joined our organization and the hotel put on a fantastic
performance as only the Four Seasons can. Director of
Four Seasons Hotel
November 26, 2011
Foie Gras Torchon “Au Naturel”
Blueberry and shallot marmalade,
fleur de sel brioche
2007 Lafaurie-Peyraguey, Sauterne
Langoustine and Roasted Sweetbread Tartlet
Leek fondue, gingerbread crumble
2008 Domaine Latour - Giraud Meursault-Charmes, Premier Cru
Ontario Grain-Feed Beef Tenderloin Tournedos
Smoked bone marrow relish, creamy parsnip mousseline, grilled king mushrooms,
confit shallot, fig and aged balsamic jus
2008 Cabernet Sauvignon Edge
Triple Cream Pierre Robert Cheese “Pain Perdu”
Champagne-poached pear, cider caramel glaze
2007 Parent Bourgogne, Pinot Noir
Sweet Corn Pudding with Maple Brown Butter Caramel,
Corn bread croutons, Ontario goat cheese ice cream
2008 Stratus, Riesling Ice Wine

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Toronto continued
Food and Beverage and Chaîne member
Mr. Marc Dorfman led his team to provide
an experience not to be forgotten. It
was a nice conclusion to a great year for
la Chaîne des Rôtisseurs Toronto.
Intronization.
Members and guests at Chapître dinner at Four Seasons Hotel.
Bailliage de l’Alberta Nord
(Submitted by William Pechtel, Bailli Régional)
Diner Amical, January 15th, 2012
THE SHAW CONFERENCE CENTRE
This event was held to allow Culinary Team Canada to
have a practice dinner in preparation for the 2012 Culinary
Olympics. The Team (comprised of six members, plus three
coaches, including Brad Horen, captain; James Holehouse,
pastry chef; Restituto Mendoza, Assistant Manager; and
Members and guests at Chapître dinner at Four Seasons Hotel.
Triple cream Pierre Robert cheese “pain perdu” with
champagne-poached pear, cider caramel glaze.
Simon Smotkowicz , Business Manager) prepared the last
three of the six courses while the culinary brigade from the
Shaw Conference Centre prepared the first three dishes of
the evening. The dinner was interesting, as each course
was comprised with three dominant flavours, melded to
give the diner a burst of flavours on the palette. The
selected wines balanced nicely with each dish despite the
Bailliage Sommelier having to choose wines without the
benefit of having had a tasting dinner. For example, the
second course was a Jerusalem artichoke soup with
miniature duck foie gras escallop and truffle brioche,
accompanied with a 2007 Trapet Sonneglanz Pinot Gris.

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Bailliage de l’Alberta Nord continued
It should be noted that this was perhaps the favourite
dish of the evening, and it was the creation of one of
Simon’s sous chefs from the Shaw, who was trained at our
very own NAIT here in Edmonton. It was suggested by
more than one person that perhaps Culinary Team
Canada should consider adding this dish to their menu
line-up for the competition.
Part of the business of the evening was the presentation
of the Best Dish Award Plate for 2011 to the Jasper Park
Lodge for Chef Harjeet Mehdwan’s butter-poached Nova
Scotia lobster with fennel galette, pickled remoulade and
house-grown microcress. At the conclusion of the dinner,
all the chefs and sous chefs were presented with certificates
of the Bailliage, as were the white-gloved servers.
The servers, in particular, appreciate receiving these certificates,
as they are a positive benefit to their resumés.
The evening was overall a wonderful success.
Although it was
early in our calendar
year, we had a
good turnout of
51 members.
Team Canada’s
schedule brought
them to
Edmonton early
in the year, and
we were very
thankful to Simon
Smotkowicz for
offering this
incredible evening
to the Chaîne.
Bailli Régional Bill Pechtel checks in with member and resident web master Keith
Manegre and his wife Kelly Robinson.
Amolak Grewal, Chevalier, host for the evening. Bailli Bill Pechtel presents long-time member Terry Cockrall with his thirty-year pin.
Congratulations Terry!
Bailli Bill Pechtel presents Jasper Park Lodge Executive Chef Derek Ingraham
(left) and GM Larry Tuck (right) with the 2011 “Best Dish Award” for their butterpoached
Nova Scotia lobster creation.
Bailli Bill Pechtel presents Chaîne plate to Culinary Team Canada members Brad
Horen and Simon Smotkowicz.

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de l’Alberta Nord continued
One of the evening’s favourite dishes: Jerusalem artichoke soup with miniature
duck foie gras escallop and truffle brioche. Outstanding!
Bailliage de l’Alberta à Calgary
(Submitted by Valli Arlette, Vice-Chargée de Presse)
While all Chaine Diners Amicaux are carefully planned
and professionally executed, every now and again a particular
event will shine very brightly in the experience,
sparkle in the retelling, and glow in the memory. The
Calgary Bailliage was privileged to experience just such a
singular presentation at The Fairmont Palliser Hotel on
March 3, 2012. Our hosts, General Manager Dan
McGowan, Executive Chef Greg van Poppel, and the
Maitre d’ Neil Reimer went far more than the extra mile to
make sure our evening would be an outstanding success.
Chef van Poppel took as his theme the bounty that can
be foraged, gathered, hunted or fished in the varied natural
environments encompassed in the Canadian countryside.
Throughout the evening, the natural ambiance of the
ballroom was embellished by slide presentations featuring
the ingredients central to each plate, the landscape that
had produced the accompanying wine, and the natural
beauty of the location featured. Each course had its own
set of images, and the lighting in the room underwent
subtle changes to enhance each experience.
Once seated at the table, review of the menu hinted at
the experience to come. Each course was named for the
context of the dish. Many of the wines were Canadian.
The descriptions of the dishes were enticing. One could
hardly wait to begin.
Ocean and Embers: Delicate smoked salmon, with a
bubble of kefir and garnish of sustainably produced
Entrée for the evening: bread-wrapped lamb loin and basil-scented squab breast
(one of the three dishes that served as test dishes for Culinary Team Canada).
Executive Chef Greg van Poppel of the Fairmont Palliser, and Bailli Délégué du
Canada David Tétrault.
Divine sturgeon caviar and toasted pine nuts, was accompanied
by a small dish containing a cedar branch and
cedar shavings over a very hot stone, which provided a
subtle aroma designed to heighten the diners’ experience
and stimulate conversation. The wine chosen to accompany
this delicate dish was Tantalus Riesling 2010,
Okanagan, which paired very well.
Haida Gwaii: This course featured line-caught sablefish,
and clams from British Columbia. The fish could not

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Bailliage de l’Alberta à Calgary continued
have been more perfectly prepared, with meltingly tender
flesh and crispy, well-seasoned skin. The bed of potatoes,
crunchy crosnes and micro parsley root was punctuated
by plump little clams, all surrounded by a cloudberry and
red wine reduction. Haywire Pinot Gris 2010, Okanagan,
did not overpower the delicate flavours on the plate, but
complemented the profile.
Woodland Forest: Tremendous attention to detail was
obvious in this beautiful salad. There were five varieties of
foraged mushrooms from British Columbia, including yellowfoot,
hedgehog, bluefoot, Maitake and Hon-shimeji
brown and white. A whisper of air-dried beef leant a
smoky, salty note. Tiny, sweet, whole radish, leek, carrot
and beet graced the plate. Delicate leaves of borage, silver
sorrel, red frill mustard, nasturtium and hearts on fire met
the contrasting flavours and textures of walnut emulsion,
cream, pudding and smoked glazed pieces. Tantalus Pinot
Noir 2009, Okanagan, completed the picture.
Tidal Pool: This was an original, unique and daring
palate cleanser. The chef took his inspiration from the tidal
pools that can be found all along the British Columbia
coastline. Visually stunning, the almost-frozen spot prawn
broth shimmered over brightly flavoured lemon and ginger
gelée and uni, with the intention of invoking the freshness
of the sea while cleansing the palate.
Boreal Fringe: Leaving the west coast and moving on to
central Alberta, this interactive dish featured butterpoached
sous vide partridge breast and confit leg meat,
Chancelier Vincent Parkinson; Frédéric Paré, Director of Operations, Fairmount Palliser; Grace Mew; Mr. Dan
McGowan, General Manager, Fairmount Palliser.
accented with poached pear, wrapped in bacon, and
finished in a veil of crispy tempura. Delicious partridge
jus was hidden in the serving vessel under the partridge;
diners were instructed to tip the contents onto the quinoa
pilaf, thus obviating any danger of soaking the delicate
crust. The plate was accented with crunchy puffed barley
and wild rice, and tender rings of slow-cooked shallot.
North Valley Pinot Noir 2009, Willamette Valley, brought
a strong note as a pairing.
Rocky Mountain Country: The fine texture and lean
savoury flavour of slow-roasted loin of Alberta venison
was supported by puréed red kuri squash, pumpkin oil,
and spiced venison jus. A crunchy potato garnish provided
textural counterpoint, and “trails” of candied orange
zest, salt spiced with star anise, clove and liquorice root,
and a mixture of cubeb, long black and Penja white peppers
contributed bright notes. Clos du Soleil Bordeaux
Blend 2007, Similkameen Valley was a rare treat as a
pairing.
Fromagerie du Presbytere: This raw milk cheese from
Quebec was a wonderful treat. Intensely flavoured apple
confit and a salad of mache and arugula dressed with an
apple verjus vinaigrette and sweet organic apple juice
reduction complemented the cheese to perfection. The
very pale Jakoby “Pur” Riesling Spatlese 2008, Kinheimer
Rosenberg, was unique in itself and made an excellent
pairing with this course.
Early Spring Garden: Once again Chef van Poppel
“Tidal Pool.”

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de l’Alberta à Calgary continued
chose to enhance the pleasure of the course with an
aromatic element. A bowl containing lemon verbena
tisane and hyacinth blossoms provided a light fragrance
to complement a stellar dessert. Guanaja chocolate crumble
created a base for an intensely flavoured strawberry
frozen gel that had been sprayed with chocolate to form a
fragile, delicately textured shell. Topped with a hazelnut
tuile and soft strawberry meringue, the plate was accented
with candied lemon verbena leaves and small cubes of
sugared jelly. Domaine Madeloc Banyuls Robert Pages,
Roussillon was a delight in itself and a complement to the
dish.
Throughout the entire meal, the service was exemplary.
Friendly and well-informed wait-staff presented the
dishes smartly, cleared promptly and politely, and were
ready to assist at any moment. Quietly present but never
intrusive, they comported themselves with excellence.
Plates acknowledging outstanding effort were presented
by David Tétrault, Bailli Délégué, to Executive Sous-Chef
Sukant Dakua, and Assistant Banquet Manager Neil
Reimer, who oversaw the service for the evening.
Chancelier Vincent Parkinson was moved to declare,
during his accolade, that every course, one by one, was
undoubtedly his favourite of the evening. His praise of
the service, the meal, and the entire experience was
enthusiastic, heartfelt and sincere. We are all grateful for
the continuation of our long and happy association with
The Fairmont Palliser Hotel.
Bailliage de Val d’ Okanagan
(Submitted by Helene Scott, Bailli Régional)
Vice-Echanson and Sommelier Rainer Wilkins took us on
a “Tour de France” through Burgundy. He selected five
classic wines and paired them with dishes from the area
prepared by Chef Luc Bissonnette from Bouchons Bistro
and his team. It was an intimate lunch event and not only
did we have great camaraderie, but we were educated
too! The service was great, and proprietor and Chaîne
member Richard Toussaint hosted a wonderful event.
“Ocean and Embers.”
“Early Spring Garden.”
Tour de France - a Burgundian Food and Wine Education
Bouchons Bistro
March 11, 2012
Canapés
Bailly Lapierre Crémant de Bourgogne Reserve
Trio of Chilled Oysters with Mignonette
Droughin Chablis
Baked Prawn Strudel on Lobster Coulis
Meursault - Roux Pere & Fils
Boudin Blanc over Puy Lentils
Gamay - Regnie - Bulliats
Classic Boeuf Bourguignon
Pinot Noir - Clos Vougeot – Jadot 2009
Mignardises and Coffee

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Bailliage de Val d’ Okanagan continued
Rainer Wilkins, Ron Collins, Olivia Johnson, Audrey and Scott Wilson.
Shirley and Ed Schiller. Greg and Diane Lee.
Bailliage de Vancouver
(Submitted by Roland Milaire, Chargé de Presse and
Raj Taneja, Vice-Chargé de Missions)
Christmas Dinner, December 11, 2011
Le Crocodile Restaurant
The Vancouver Bailliage celebrated an end to the 2011
season with a festive Christmas dinner at Le Crocodile, one
of Vancouver’s most acclaimed French restaurants. Owner,
Chef, Commandeur and Maître Rôtisseur Michel Jacob has
served celebrities and politicians from Jean Chrétien
to Jack Nicholson, Steven Spielberg to Cindy Crawford.
The wines!
Bailli Régional
Dr. Stephen Tredwell
welcomes confrères.

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Vancouver continued
For Christmas 2011 he took the fortunate attendees,
famous and not-yet-famous, through a spirited culinary
journey featuring French cuisine with West Coast flair,
inspiring joy and awe as genuine and expansive as the
season itself. Mme Evelyne Decorps, Consul General of
France, conveyed regards from her country and enjoyed
the dinner alongside the other guests.
The six-course seasonally-themed dinner started with
canapés: asparagus truffle tarts, warm scallops in saffron
sauce, and beef tartare, all paired with Lucien Albrecht’s
gently accessible Cremant d’Alsace Brut Rosé. In our
minds, no formal French meal is complete without the
presence foie gras or crème brulée, preferably one to start,
the other to finish. In this case, the first course, paired with
a lovely/2005 Pfaffenheim Gewurztraminer (Alsace),
consisted of a superbly combined crème brulée au foie gras
avec baguette grillée.
The happy guests, sincerely appreciative of the exquisite
quality and presentation, were then served the second
course, which reflected the superb ingredients that
western Canada and the Pacific Ocean have to offer:
soupe de mais parfumée au gingembre et noix de coco
avec crabe du Pacifique, paired with the 2005 Henry
Marionnet Domaine de la Chamoise (Touraine). For the
third course Chef Michel Jacob looked deep into his liquor
cabinet and his repertoire for a boozy French classic and
developed a velouté au Noilly Pratt that adorned the
choucroute de poisson, pairing them with an impeccable
2007 Sonoma Vineyard Chardonnay.
Choucroute de poisson.
Soufflé au chocolat avec crème Anglaise au Kirsch.
Asparagus truffle tarts.
Attendees enjoy the ambiance of Le Crocodile.
The main course, served with a 1996 Moillard
Ventadour Gigondas, paid homage to the ideology of
perfect balance with a duo de canard et chevreuil aux
deux sauces, each side of the plate having its own
qualities but when combined, becoming something even
greater than the sum of two impeccable dishes. To change
perspectives, the expert staff then provided a palate
cleanser of sorbet à la poire William.
After such a dramatic and intense dinner, Chef wanted
to leave guests with an even grander finale. To that end,
attendees were served an intense 1999 Château Liot
Sauternes, and were then treated to a soufflé au chocolat
avec crème Anglaise au Kirsch; not just any old regular
soufflé, but one containing suspended tiny spheres of
chocolate. How this is possible, to serve 70 perfect soufflés
after a long and intense dinner service, each containing
these fascinating and delicious spheres? To this day it
remains one of the many mysteries of the holiday season.

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Bailliage de Vancouver continued
Soupe de mais parfumée au gingembre et noix de coco avec crabe du Pacifique.
Bailliage de Victoria
(Submitted by Marilyn McNamara, Vice-Chargée de Presse)
Diner Amical at Panache – Westin Bear Mountain Resort & Spa
Champagne in the wine cellar and the quite delightful Bear
Mountain amuse bouche created a celebratory mood for all
attending. The views from Panache are fabulous — the hills
and distant mountains stretch out before us to admire as
we are served an artistically presented and totally delightful
dinner made under the watchful eye of Iain Rennie, the
executive chef, Josh Houston, executive sous chef, and our
Le Crocodile Owner, Chef, Commandeur and Maitre Rôtisseur Michel Jacob with
Dr. Gerald and Audrey Korn.
Duo de canard et chevreuil aux deux sauces. Crème brulée au foie gras avec baguette grillée.
Bear Mountain amuse bouche.

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Victoria continued
thanks also to Carly Robb, restaurant manager and cellar
master.
Our fabulous first course consisted of smoked maple
syrup Sooke trout and local spot prawns with parsnip
purée and sweet corn emulsion. Equally delectable was the
veal cheek with arugula and goat cheese polenta, braised
pearl onion and confit of carrots, and we thoroughly
enjoyed the local seabass with a brioche crumble and
Pacific Dungeness crab croquette. Honey and ginger
sorbet, wild strawberry pop rocks and champagne gellée
prepared our palettes for the green olive tapenade-crusted
lamb loin served with chive parmesan gnocchi and red
pepper jus. For dessert, a local blue vein cheese and
smoked tea bark crisp with spring preserve, London fog
brulée and morello cherry ice cream served with Tugwell
Creek Vintage Sac Sweet Mead. The mead is closer in style
to the traditional European meads and was a great alternative
to a dessert wine. As with many of the hotels hosting
our dinners, Bear Mountain offered special rates for those
staying over and many members took advantage of the
generous offer. Special thanks to Colin Mantell, our Bailli
and Hotel Manager of the Bear Mountain Resort & Spa,
and the staff for a really commendable meal and
exceptional service.
Theresa Dickinson and Takashi Ito, Vice-Conseiller Culinaire, in Bear Mountain Cellar.
Green olive
tapenade-crusted
lamb loin.
Christmas Chapître at The Fairmont Empress
The Fairmont Empress welcomed the Bailliage de Victoria
for the 2011 Gala du Chapître de la Chaîne des Rôtisseurs.
We would like to thank Kamal Silva, Executive Chef;
Nathan Pearce, Director of Food and Beverage; and Martin
Leclerc, General Manager for the Fairmont Empress, for
the spectacular evening. The induction ceremonies in the
Palm Court were presided over by David Tétrault, Bailli
Délégué of Canada. Lyle Vierek received his Commandeur
insignia, Colin Mantell became Bailli Régional Honoraire;
Ian Batey, Bailli Régional; Chris Schrader, Vice-Chargé de
Missions; Rajesh Taneja of Vancouver, Vice-Chargé de
Missions of Vancouver; Gregg Dawe, Chevalier; Jon Jolivet
of Nanaimo, Chevalier; Theresa Dickinson, Maître
Hôtelier; Iain Rennie, Maître Rôtisseur; Kamal Silva,
Maître Rôtisseur; and Jonathon Boerboom of Vancouver,
Chef Rôtisseur.
The veranda of the Empress became an ice palace — not
an easy feat in snowless Victoria — with walls of ice and
fire and the brilliantly lit harbour in the background,
admired while enjoying tall glasses of fine champagne and
creative canapés. The Empress dining room was no less
festive. Our dinner was introduced with savoury apple
custard with baby basil served with H. Billiot Fils,
Champagne Brut NV Grand Cru Reserve. Each course was
dainty and delicious, a pleasure to the eye and the palette.
Mousseline de fois gras, dragon fruit croustilles, fois gras
cotton candy, and gelée de Sauternes was enjoyed with
Philippe Delesvaux, Selection de Grains Nobles 2004. The
tuna ceviche, flower roll and spiced tamarind aioli paired
well with the Kim Crawford, Sauvignon Blanc, 2011. We
refreshed our palettes with mint and pomegranate caviar
with mandarin orange sorbet prior to the tenderloin
trinity: Canadian prime beef and parsnip purée, Berkshire
pork and crab apple, and rabbit and wine mustard foam.
Ian Batey, Bailli Régional; David Tétrault, Bailli Délégué du Canada; Colin Mantell,
Bailli Régional Honoraire.

to Coast to Coast – Coast to Coast – Coast to Coast – C
Bailliage de Victoria continued
The Gaston Hochar, Chateau Musar 1999 from Lebanon
was so appreciated with this course. Very seasonal was
the smoked Hilary’s St. Michel cheese and fig jam, well
paired with Pfaffenheim Gewurztraminer ‘Steinert’ 2007,
Alsace Grand Cru. And no one could resist the “Empressphere,”
a chocolate sphere that melted and then filled
with the poured hot chocolate sauce, and served with
Valrhona chocolate caramel mousse, Ferultine ice cream,
cocoa nib dacquoise and Manjari fondue. We sipped our
port, Kopke, Colheita 1997 from Oporto, and were appreciative
of the talent of the Empress staff and the gracious
surroundings that made this truly a grand event.
Induction Bailliage du Victoria 2011.
Dragon fruit croustilles. “Empress-phere.”
Tuna ceviche.
Tenderloin trinity.
Welcoming new members.
Chris Schrader thanking the creative artists at the
Fairmont Empress.

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Nanaimo
(Submitted by Stephen Burchert, Bailli Régional)
The Nanaimo Bailliage had two outstanding dinners to
finish off the 2011 dining season. In November, Maître
Hotelier Susie Surri, of the Grand Hotel, hosted an excellent
“Silk Road” themed dinner. The ten-course meal, with
matching wines, was made all the more impressive by the
warm ambience, candles, silks and other décor that
brought us in spirit to the Middle and Far East.
The evening started with a reception and De Martino
2008 Organic Sauvignon Blanc being served. The first
course was a Fattoush salad followed by Mesopotamian
tumeric rice Kubba with pomegranate and Lebanese pine
nut confetti, paired with Musar Jeune unoaked 2009 blend
of Viognier, Vermentino and Chardonnay from Lebanon.
Next course was a very tasty oregano pan-seared
Lebanese Halloumi cheese served with Palestinian Za’atar
and olives followed by a trio of Saudi Arabian dates
paired with a Chateau Musar 1999. Other courses featured
were double marinated salmon and panko-crusted goat
cheese. The first of the evening’s two main courses was a
traditional rolled eggplant with beef and Bahrani spices in
a tomato garlic sauce served with a Portuguese Crasto
Superior 2008. Quail stuffed with figs, arugula and fresh
herbs was served next, matched with Chateau Musar 2002.
Dessert was chocolate Marquise with house made Iranian
pistachio ice cream and curried sauce Anglaise paired with
Quinta do Crasto 2002, LBV Port. What made the dinner
very authentic was the large number of ingredients that
were imported specifically for this event.
Our final event of the year was a seven-course
Christmas dinner at the Tigh-Na-Mara Resort in Parksville.
The resort was fully decorated for Christmas and we were
all seated at one table in front of the fireplace. The
ambience was rich and inviting on this cold winter
evening. The reception started with seared prawn on a
potato pancake with citrus aioli and Arctic char gravlox
served with Road 13 Sparkling Chenin Blanc. Next course
was roasted vegetables with Boernkaas cheese and smoked
duck, followed by a seafood duo of seared scallop and a
smoked salmon-wrapped oyster with Hollandaise, paired
with a Dr. Loosen Riesling. The entrée was beef tenderloin
topped with foie gras and a blue cheese pave, paired with
Sandhill Reserve One. It was a memorable evening full of
camaraderie.
We have an excellent 2012 programme and invite
Chaîne members visiting Vancouver Island to join us for
intimate and quality dinners celebrating the bounty of
Vancouver Island.