La chaine in canada nov 2017

VOLUME 16 — ISSUE 2

NOV/DEC 2017

National Meeting in Review (October 26 – 29, 2017)

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s Canada celebrated 150 years as a nation in Ottawa, the Bailliage de l’Outauoais (Ottawa) was pleased to host the 56th Grand Chapître du Canada from October 26–29, 2017 with the National Council, visiting provincial and regional Baillis and confrères from across Canada and around the world enjoyed a wonderful weekend of events. We were pleased to welcome visiting members of the Chaîne from the United States, Australia, Thailand, Germany, Switzerland, the Bahamas and Singapore. This international contingent joined their Canadian confrères in visiting Ottawa’s Byward Market, strolling along the Rideau Canal and exploring the city’s rich history, museums and architecture – framed with a blaze of fall colours as the leaves changed.

Cycling the Rideau.

The event began Thursday evening with Chaîne DineArounds offered by three Chaîne member restaurants: Signatures at le Cordon Bleu, L’Atelier (an Ordre Mondial des Gourmets Dégustateurs event) and Le Baccara.

Signatures at le Cordon Bleu Appointed Executive Chef in November 2006, Yannick Anton welcomed a full house of Chaîne members and guests to a great evening at Signatures.

The Parliament Buildings

The Fall Colours!

Jean-Guy Gorley, Chancelier du Canada, welcomes attendees.

Continued on page 4

CONTENTS

SOMMAIRE

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Bailliage du Canada —Chapître du Canada 2017 National Meeting in Review (Ottawa, October 26 – 29, 2017)

Bailliage du Canada — Chapître du Canada 2017 Réunion du Conseil National (Ottawa du26 au 29 octobre 2017)

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Note from Bailli Délégué — David Tétrault

Un mot du Bailli Délégué — David Tétrault

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Professional Spotlights — The Chefs of the 56th National Meeting du Canada

Vedette professionnelle — Les Chefs de 'Assemblée nationale 56e Revue

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Concours National des Jeunes Chefs Rôtisseurs – Ottawa 2017

Concours National des Jeunes Chefs Rôtisseurs - Ottawa 2017

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Report on The International Young Chefs Competition 2017

Concours Jeunes Chefs Rôtisseurs International 2017

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Canadian Hotelier Profiles

Profils des hôteliers canadiens

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IN THE NEWS

LES NOUVELLES

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In Memoriam — Colin Mantell/Elaine Curling

A la mémoire — de Colin Mantell/Elaine Curling

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People and Places— Canadian National Executive in Nanaimo

Les Gens et les Lieux — Canadian National Executive in Nanaimo

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La Chaîne — Coast-to-Coast

La Chaîne — d'un Océan à l'autre

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Note from the Bailli Délégué David R. Tétrault Bailli Délégué du Canada Membre des Conseils d’Administration et Magistral Président du Comité des Jeunes Chefs Rôtisseurs Directeur de Technologie de l'information Dear Members of la Chaîne in Canada It goes without saying that the Grand Chapître du Canada in Ottawa was extraordinary. Thanks to Luc Lalonde, Bailli Régional for Ottawa; Chancelier du Canada Jean-Guy Gorley and their team completed an extraordinary task. My thanks to all involved. I am sure all those who attended were delighted to be in Ottawa and join their fellow Chaine members at this annual event.

As I reflect on the year almost past, we have had some incredible work done behind the scenes and I appreciate all the dedication and work done by our national council and provincial Baillis. It has been exemplary, and I thank you all for your accomplishments. We have had some great successes this year that I would like to share with you all.

A resurgence in Montreal. We have been in sharp decline in Montreal for several years. After the resignation of Michel Busch, who was Bailli for over 30 years, we had trouble finding someone to replace him. Mr. Jean-Guy Gorley was adamant that Montreal “shall not close” and he set about “resurrecting” it. With the help of Mr. Pierre Brault, Jean-Claude and Ginette Phisel, some of the most loyal Chaine members in Montreal, we began to make some headway. Then Fairmont appointed a new RVP for Eastern Canada, who would manage the newly renovated le Reine Elizabeth Hotel. This was Mr. David Connor, an old friend of mine and always a strong supporter of the Chaine. This group, under the leadership of Jean-Guy Gorley has turned the Montreal Bailliage around. We have five new members this year, and we have an active board of directors. But most exciting of all, is that the Chaine spirit is once again alive in Montreal. Congratulations to Montreal and thanks to Jean-Guy Gorley for his leadership and motivation. My thanks also to Jane Ruddick, Provincial Bailli of British Columbia for her leadership role and her mentoring with her Bailliages in B.C. Meeting the challenges in Victoria. The new Bailli of Victoria, Mrs. Gail Gabel and I had acknowledged there were many challenges to grow the membership there, both in non-professional membership and in growing the base of professional establishments. Gail was convinced that there was a way to grow the Victoria membership and set in motion her plan of action. I am pleased to say the growth in Victoria has been above and beyond the plan. In addition to bringing in almost ten new members, she has signed up 14 of the existing members to start their first Ordre Mondial program.

Growth in Vancouver. New Bailli Regional Ann Collette’s plan on taking the position of Bailli was to increase the professional memberships in her Bailliage. Though this has not yet been accomplished to the level she wants, her goal is to meet with every professional member in person in her Bailliage.

Additionally, after many years of discussing the Ordre Mondial for the Bailliage of Vancouver, this year they will open their OM with 20 members from their Bailliage.

A “Never Say Die” Echanson of Canada. After many years of no traction with the OM in certain select centres in Canada, and not without every attempt to accomplish this by our Echanson du Canada Michael Grimes, we have now added almost 50 OM members to our OM membership in Canada in 2017. Congratulations to our Baillis who see this as a way to attract new members, and give our existing members an alternate way to celebrate food and wine. And congratulations to Michael Grimes who never gave up.

Although there are many accomplishments across Canada, in my view, these are the most obvious.

Let’s celebrate our successes!

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National Meeting in Review continued

Le Baccara Renowned as Five Diamond restaurant, Le Baccara offered an outstanding example of elevated French Cuisine under the expert guidance of Executive Chef at the Casino du Lac-Leamy Denis Girard.

Chaîne des Rôtisseurs Dine-Around Le Baccara Amuse-bouche Carpaccio de bœuf Kobe, tomme de brebis, aubergine marinées Menu

A happy table toasts the Chaîne.

Terre mer, langoustine poché à froid, terrine de pied de cochon échalote frites, verdurette, vinaigrette citron confit, relish Vinho Regional Minho, Alvarinho, Dom Diogo, Quinta da Raza, Portugal

Pétoncle poêlé, pieuvre grillées en cuisson lente, crumble de homard sauce poivrons rouge et piment d’Espelette Central Coast, Chardonnay, Wild Ferment, États-Unis

Foie gras de canard poêlé tartelette feuilleté anise et panais, réduction mélasse et bourbon, poire marinées Valle d’Aoste, Petite Arvine, Feudi di San Maurizio, Italie

Granité Caille du terroir cuite sous vide, foie gras, raisin de Corinthe Pumpkin cheese cake augmented by the Canadian maple leaf.

Chaîne des Rôtisseurs Dine-Around Signatures at le Cordon Bleu

gnocchis maison, jus de caille à l’ail noir, légumes saisonniers Chianti Classico, Riserva, Borromeo, Poggio Borgoni, Italie

Crémeux a la fraise des bois gelée de rhubarbe, crumble chocolat spéculos, gâteaux éponges, ganache grand crus 70% glace rhubarbe absinthe et rhubarbe confite Maury, Fagayra, France

Seared Royal Fundy Scallops Cream of black truffle and port risotto, green shallots, traditional XO sauce Mallory & Benjamin Talmard, Macon-Uchizy, Bourgogne 2015

Crispy Pork Belly Green peppercorn sauce, butternut squash, pickled radish Stratus Gamay, Niagara-on-the-Lake, Ontario 2014

St. Sophie Veal Loin Sous vide, mushroom stuffed crispy potato, carpione sauce, hazelnut and red grapes gremolata Louis Jadot, Coteaux Bourguignons 2015

Pumpkin Cheese Cake Butternut squash salad, blueberry compote, Warm squash spiced consommé, pecan crust

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L’Atelier The Ordre Mondial des Gourmets Dégustateurs event featured an experience in Molecular gastronomy with a 12-course meal, created by Chef Marc Lépine and superbly matched with wines.

Ordre Mondial Dine-Around L’Atelier Octopus Terrarium Pork and Oyster Terrine Crab and Avocado

Baillis and Members Luncheon at the French Embassy This year’s Baillis and Members Luncheon was a special treat: a visit to the French Embassy, highlighted by the intronization of Mme l'Ambassadrice Kareen Rispal into la Chaîne as Chevalier d’Honneur. Attendees were greeted by a magnificently set dining room, with a menu and wines to match.

Monkfish Soup of the Day Squash Rings Foie Gras and Cherry Artichoke and Sweetbreads Squab Koji Beef Sea Buckthorn Chocolate Mousse

Early Friday morning, as the Concours National des Jeunes Chefs Rôtisseurs was being held at the le Cordon Bleu, Chaîne members could participate in the first of two (Friday and Saturday) unique walking gourmet food tours of Ottawa’s ByWard Market.

ByWard Market Tour Twelve guests took a behind-the-scenes look at the operations of the ByWard Market. A culinary guide directed attendees through the delights of the market, introducing them to some of gastronomy’s big names in the city’s most historic neighbourhood. Participants had the chance to meet the chefs, producers and food artisans and to experience the market the way the locals do. Stops included specialty grocery stores, restaurants and artisanal boutiques with samplings of their culinary skills.

The dining room.

ByWard Market.

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(left to right) David Tetrault; l'Ambassadrice Kareen Rispal; and JeanGuy Gorley, Chancelier du Canada.

Chaîne des Rôtisseurs Baillis and Members Luncheon, French Embassy Pressé de fois gras aux topinambours rôtis Betteraves marinées et sorbet à la livèche

Homard façon bouillabaisse Noisette d’agneau de lait en pochette truffée Petits farcis niçois, jus de thym ailé David Tetrault, Bailli Délégué du Canada intronizes l'Ambassadrice Kareen Rispal.

Vacherin déstructuré au chocolat caraibe The Wines Côtes du Rhône blanc 2015 « Domaine des Chanssaud » Côtes du Rhône rouge Charles de Valois 2015 « Domaine des Chanssaud »

L'Ambassadrice Kareen Rispal addresses invitees

Dignitaries and guests at the French Embassy luncheon. .

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Photos courtesy of Roch Givogue Photography

On Friday evening, an extraordinary Welcome Reception featuring a delectable series of food stations and a fine selection of wines was held in the Laurier Room at The Fairmont Château Laurier, hosted by Executive Chef Louis Simard. Food stations included sablefish with risotto; braised short ribs ravioli; shrimp ceviche; an extensive charcuterie and cheese table; and a vanilla bean ice cream station combined the ice cream with any and all of espresso coffee, caramel and chocolate toppings and fresh fruit.

(left to right) Takashi Ito, Vice-Conseiller Culinaire Honoraire; David Tétrault, Bailli Délégué du Canada; and Theresa Dickinson, Maître Hôtelier Honoraire.

Fairmont Château Laurier.

Jean-Guy Gorley admires the cheese station.

Jean-Guy Gorley and Patricia Koyich, Conseiller Gastronomique du Canada.

International guests enjoy the reception.

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Photos courtesy of Roch Givogue Photography

(left to right) David Connor, Officier Maître Hôtelier; Madeleine Rocheleau, Chargée de Missions Honoraire; David Tétrault.

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Executive Chef Louis Simard (centre).

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Photos courtesy of Roch Givogue Photography

On Saturday evening, in a true change of pace and celebrating the bilingual nature of Canada, the Intronization, Reception and Gala Dinner were all held across the Ottawa River in the province of Quebec at The Fairmont Château Montebello, beautifully set on a lake surrounded by trees ablaze with colour.

stage. They lined up, anxiously awaiting the results of the competition. Chef Murakami formally recognized the international competition sponsors: Wüsthof; CattleBoyz; Medium Rare Chef Apparel; Uniglobe Lexus Travel and Chef’s Hat Inc. and then explained the scoring overall as well as how the new award for highest kitchen score came about several years ago. In Canada, the winner of this segment of the competition is recognized with the Chef Paul Mastalir Award for Kitchen Excellence. Each of the competitors was presented with a certificate and a Wüsthof knife as participants.

Chef Murakami, C.M., Conseiller Culinaire, announces the winners.

After thanking le Cordon Bleu for their amazing kitchen facilities, the Ottawa team for their organization, and recognizing the judges, Chef Murakami announced the winners. The winner of the gold medal and the Fulgence Charpentier trophy was Victoria’s Joseph Tran, from the Inn at Laurel Point. Joseph was last year’s bronze medallist in the 2016 competition and has now earned the right to represent Canada at the 2018 Concours International des Jeunes Chefs Rôtisseurs in Taiwan.

La Fairmont Château Montebello.

Luc Lalonde, incoming Bailli Régional for Ottawa, opened the festivities at the induction ceremony by welcoming all the attendees, before passing the baton to Executive Chef Takashi Murakami, C.M., Conseiller Culinaire du Canada. Chef Jan Hansen, Calgary Bailli Régional and judge at the Jeunes Chefs Rôtisseurs competition, introduced each of the eight young competitors by name and invited them to join him on the 10

Jan Hansen, Calgary Bailli Régional, congratulates gold medallist Joseph Tran.

Photos courtesy of Roch Givogue Photography

While the National Council meetings were held Saturday morning at The Fairmont Château Laurier, chaired by David Tetrault, Bailli Délégué du Canada, confrères could take part in the second of the ByWard Market tours or alternatively, discover the beauty and history via a tour of the Capital itself. Attendees learned about the creation of the Rideau Canal (a UNESCO World Heritage Site) and visited the sites of Canada’s Capital, including the Supreme Court of Canada, the Bank of Canada, the Canadian War Museum, and the architecturally impressive Canadian Museum of History (and its unique views of the Ottawa River and the Parliament Buildings). From there the tour passed the National Gallery of Canada on the way to Rideau Hall, the official residence of the Governor General of Canada and 24 Sussex Drive, the official residence of the Prime Minister of Canada, the Royal Canadian Mint and many embassies and high commissions. Finally, there was a visit to the Parliament Buildings with a guided tour of the Centre Block, viewing the House of Commons, the Senate and the magnificent Library of Parliament, enjoying the incredible architecture of this building that was built in 1922 after fire destroyed the original building.

David Tetrault raised the sword over the promotion of council members and the induction of new members, assisted by Tony Catanese, Argentier du Canada, and Jean-Guy Gorley, Chancelier du Canada. The ceremonies began with the presentation of an Officier Commandeur pin to Chin Tieng Quek of Singapore and Commandeur pins to Victoria’s Takashi Ito and Nova Scotia’s Josee Richard in recognition for their 20 years of service to the Chaîne locally, nationally and internationally. This was followed by the presentation of the Bronze Star of Canada to Cornell and Dorina Ceapa, in recognition of their support of the Chaîne, including their donation of their Acadian caviar for the evenings gala festivities.

Chef Hansen (left) and Chef Murakami (right) with medallists (left to right) David Ryc (bronze), Joseph Tran (gold) and Nathan Sundeen (silver).

David Tétrault with Takashi Ito, Commandeur.

Photos courtesy of Roch Givogue Photography

The silver medal was presented to Vancouver’s Nathan Sundeen from Boulevards Kitchen & Oyster Bar. The bronze medallist was Calgary’s David Ryc from The Fairmont Banff Springs. Winnipeg’s Darnell Banman from the St. Charles Golf Country Club was recognized for having the highest kitchen score and received the Chef Paul Mastalir Award for Kitchen Excellence along with a Wüsthof Knife attaché set.

The young competitors.

Next year’s Canadian national competition will be held on Friday October 19, 2018 in Edmonton.

David Tétrault, Bailli Délégué du Canada welcomed the attendees and thanked the organizing committee for their efforts in pulling together this tremendous national meeting weekend. After David recognized the three dinearound restaurants, the tour and luncheon locations, the Fairmont Château Laurier for the Friday evening reception and introduced the podium dignitaries, he invited JeanGuy Gorley, Chancelier du Canada, to lead the inductees in the oath to the Chaîne.

David Tétrault with Josee Richard, Commandeur.

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Inductions and promotions included:

Maître Hôtelier Jacques Larreur Maître Rôtisseur Stephane Frelon Maître Restaurateur Justin Marra Baptiste Peupion (left to right) Cornell and Dorina Ceapa Bronze Stars of Canada.

Chef Rôtisseur Sharon Steward Chevalier Laurent Denis Victor Eiser Michel Gamache Dr. Franz Kehl Frédéric Nidelet Michael Shepherd Jean-François Tessier

Gail Gabel, Bailli Régional, Bailliage de Victoria.

The intronizations were highlighted by the installation of Gail Gabel as Bailli Régional of Victoria and Luc Lalonde as Bailli Régional de l’Outauoais (Ottawa), along with the intronization and promotion of members of the Ottawa, Montreal and German Bailliages.

Members promoted and inducted and dignitaries.

Luc Lalonde, Bailli Régional de Bailliage de l’Outauoais (Ottawa).

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The National Council.

Photos courtesy of Roch Givogue Photography

Officier Maître Hôtelier David Connor

Following the induction ceremony, David Tetrault invited everyone to next year’s national meeting and Grand Chapître in Edmonton. Attendees then retired to the balcony above the soaring Great Hall (complete with roaring fireplace) of the Fairmont Château Montebello for a champagne reception.

The Chapître dinner was held in the Ballroom at the Château Montebello. David Tetrault welcomed everyone to the Grand Chapître gala dinner and introduced Justin Marra, the Montebello’s Director of Food and Beverage, who welcomed everyone on behalf of the kitchen brigade and the serving staff.

Photos courtesy of Roch Givogue Photography

The gala dinner moved smoothly through a series of six superb courses, prepared under the guidance of Yann Gauthier, Executive Chef at The Fairmont Château Montebello, perfectly accompanied by the exquisite range of wines. Truly a wonderful grand finalé to a wonderful weekend!

The young chefs relax at their table!

(Standing) David and Joan Tetrault with Cornell and Dorina Ceapa.

An “international” table.

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Chaîne des Rôtisseurs Grand Chapître Gala Dinner The Fairmont Château Montebello Acadian Sturgeon Smoked, Ceviche, Wild and Green Caviar Fresh Fromagerie Montebello Cheese, Gin Ungava Chardonnay Reserve, Mission Hill, Okanagan Valley, BC

Almond Crusted Foie Gras Apple and Ginger Gel Vino Tinto, Teouro da Vinha, Portugal

Grog and Pear Boileau Red Deer Loin Smoked Chocolate Sauce, Marinated Vegetables, Oat & Pumpkin Seeds Crumble Les Combelles “Costières de Nîmes” Sud de France

Adoray Cheese Choux Pastry Haskap Berries Bodegas Volver, Paso A Paso, Espagne

Château Style Deconstructed Cheese Strawberry, Dark Chocolate Concha y Toro Vendanges Tardives, Chile

Jean-Guy Gorley, Chancelier du Canada, delivered the accolade, expertly commenting on each course, complimenting the Fairmont Château Montebello, the chefs, the kitchen and the serving brigade, to a long and appreciative standing ovation. Jean-Guy also noted that Ottawa Jeunes Chefs competitor Severine Jacquot from The Fairmont Château Montebello had worked in the kitchen that evening, helping to prepare the outstanding dinner we had just enjoyed. The accolade concluded with the recognition of Executive Chef Yann Gauthier; along with Eric Cromer, Executive Sous Chef; David Desforges, Executive Pastry Chef; and Maître D’hôtel Mathieu Lefebvre for their outstanding efforts during the evening.

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Jean-Guy Gorley addresses the kitchen and serving brigades.

Photos courtesy of Roch Givogue Photography

Jean-Guy Gorley presents award to Executive Chef Yann Gauthier.

Executive Chef Yann Gauthier addresses attendees.

Maître D’hôtel Mathieu Lefebvre (middle right) with the serving brigade.

David Tetrault presents award to Executive Sous Chef Eric Cromer.

Join Us in Edmonton for 2018!

Chapître of Canada 2018 — October 18 - 20, 2018 15

Professional Spotlights at the National Meeting The Chefs of the 56th Canadian National Meeting Yannick Anton Executive Chef Signatures at le Cordon Bleu He continued in the region at the celebrated Hotel Martinez in Cannes. In 1994, Chef Anton came to Montreal where he accepted a position as sous-chef of the restaurant Le Globe with Chef Martin Picard. He eventually relocated to the Ottawa area where he assisted in the opening of Le Baccara in what was then known as the Casino of Hull.

Executive Chef Yannick Anton.

In 2000 Chef Anton worked at the Westin Hotel with Executive Chef Philippe Wettel, and at Canada’s Department of Foreign Affairs and International Trade. He has prepared state dinners for world leaders such as Vicente Fox, former President of Mexico, George Bush, former President of the United States and Wu-Jin Tao, President of the People’s Republic of China. In February 2017, he was inducted as Auditor Member of the Académie Culinaire de France.

Chef Yannick Anton was appointed Executive Chef of Signatures in November 2006. Originally from the south of France, he received his training at the Lycée Hôtelier de Nice. He began his career with Chef Michel Devillers at L’Ane Rouge, a highly coveted Michelin-star restaurant. It was there where he perfected his skill in the preparation of seafood, learning the most advanced culinary techniques.

Marc Lépine Executive Chef L’Atelier Chef Marc Lépine studied and worked in Toronto, France, and Italy before moving to Ottawa, where he completed his sommelier certification and was twice named Ottawa Chef of the Year by the Canadian Culinary Federation.

Marc opened Atelier in November 2008 and it was named one of Canada's best new restaurants by Air Canada's enRoute magazine, and has placed in the Canada’s 100 Best Restaurants all 3 years it has been published. In February 2016, Marc became the Canadian Culinary Champion making him the only chef to ever win the national Gold Medal Plates competition twice, having won previously in 2012.

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Denis Girard Executive Chef at the Casino du Lac-Leamy Le Baccara Later, he took on the responsibilities of Executive Chef at the École Polytechnique and then at the Holiday Inn in Longueuil. Denis joined the team as sous-chef at the Casino de Montréal in 1996. In April 1999, he was promoted to Kitchen Manager.

Chef Girard received his diploma in culinary arts and pastry making from the Institut de tourisme et d’hôtellerie du Québec. Early in his career, he served a number of internships, including a stint on an ocean liner and at the renowned Montreux Palace in Switzerland.

He earned his stripes in various restaurants and hotels in the Greater Montréal area and became first sous-chef at Cara du Québec.

As Executive Chef at the Casino du Lac-Leamy since 2003, Denis has maintained Le Baccara’s Five Diamond rating, which was first awarded in 2001. Since 2008, he is responsible for all restaurants at the Hilton hotel, including Arôme Seafood and Grill, and since 2010, Altitude Seafood and Grill restaurant at the Casino de MontTremblant.

and has gained broad experience in large-scale institutions. In early 2015, he was named Chairman of the Prix Reconnaissance Re-naudCyr, which recognizes the savoirfaire of chefs and artisans dedicated to promoting Québec cuisine and products. He has acquired more than 35 years of experience, including extensive management experience.

In May 2015, Denis received the coveted recognition of Québec’s Chef of the Year from his SCCPQ peers and, in June 2015, was named personality of the week by Le Droit, a daily newspaper in the Outaouais region.

Denis is an active member of the Société des chefs, cuisiniers et pâtissiers du Québec (SCCPQ),

Louis Simard Executive Chef at The Fairmont Chateau Laurier Chef Simard has a long list of accomplishments that involve a full and rich career with Fairmont Hotels and Resorts. Making his way from Toronto to Banff, then off to California where he became Executive Sous-Chef at Fairmont Miramar in Santa Monica. During Oscar season and throughout the year, Simard was no stranger to serving as chef to the stars. With the Vancouver Olympics on the horizon, he pursued an opportunity to join the Fairmont Waterfront as Executive Sous-Chef and then became acting Executive Chef at Fairmont Vancouver.

In his spare time he channels his creative energy into making his own beer. “Many people have asked me what my cooking philosophy is; that’s easy – out of the box ideas, paired with bold flavors, using fresh and delicious ingredients,” says Simard

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Yann Gauthier Executive Chef The Fairmont Château Montebello

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Executive Chef Yann finished his DEP in cooking in May 2001 in Trois-Rivières, moving on to work at the Auberge du Lac with clear water in St-Alexis des Monts where he held the position of Chef de partie. The following year, Yann joined the Fairmont Château Montebello team as Chef de partie.

In 2007, Yann became Deputy Chief and in 2013, he became Executive Sous-Chef.

Concours National des Jeunes Chefs Rôtisseurs Ottawa 2017 Canada’s best young chefs battled it out at this year’s national Jeunes Chefs Rôtisseurs competition on Friday, October 27 at Ottawa’s Le Cordon Bleu Campus. The winner of the Chaîne des Rôtisseurs gold medal earned the right to represent Canada at the 2018 Concours International des Jeunes Chefs Rôtisseurs to be held September 7th in Taiwan.

All the competitors were recognized at the induction ceremony of the Grand Chapître du Canada on Saturday evening. The eight contestants were all regional winners, representing the following Bailliages and sponsoring restaurants (from east to west): Halifax Ottawa Toronto Winnipeg Edmonton Calgary Vancouver Victoria

Jacob Rand Severine Jacquot Keanu Francisco Darnell Banman Alexander Maryniak David Ryc Nathan Sundeen Joseph Tran

Fox Harb’r Resort The Fairmont Chateau Montebello The Food Dudes/ Rosa St. Charles Golf Country Club NAIT The Fairmont Banff Springs Boulevards Kitchen & Oyster Bar Inn at Laurel Point

Using the contents of a very challenging “black box,” the young chefs were given four hours in which to create a menu; and prepare and serve an appetizer, a main course and a dessert for four. Each chef's written menu had to be completed within the first half-hour, with three and a half hours allowed for preparation. In the black box, the competitors found the following compulsory items: one seabass (800/900g); eight units scallops U10; 3 oz. Acadian Sturgeon caviar; 250ml fish fumet; squid ink; 2 kg guinea fowl; 100g ground lean veal; 500 ml brown chicken stock; and 300g of black chocolate (Valhrona). Non-compulsory items included various vegetables, fruits, liquors and fresh herbs. Contestants were judged on taste, originality, creativity, presentation, portion size, nutrition, dress, kitchen cleanliness and timing by a team of professional and nonprofessional judges, under the watchful eye of Executive Chef Takashi Murakami, C.M., Conseiller Culinaire.

"This competition is unlike any other in the world," said David Tétrault, Bailli Délégué du Canada and President of the Concours International. "It is a true black box for a specific age group of young chefs. It is difficult and it is stressful. It is judged at the international level by accomplished professional member chefs.”

Tony Cantonese, Argentier du Canada, Winnipeg Guy Blain, Maître Rôtisseur, l’Outauoais Pierre Morisset, Chevalier, l’Outauoais Herve Chabert, l’Outauoais Steve Nash, Vice-Chargé de Presse Honoraire, l’Outauoais Susanne Pringle, Dame de la Chaîne, l’Outauoais Regent Gagnon, Chevalier, l’Outauoais

Chef Jan Hansen, Bailli Régional, Calgary, led the young competitors onto the stage. Chef Takashi Murakami thanked Le Cordon Bleu for their amazing kitchen facilities and the Ottawa team for their organization. He recognized the sponsors of the competition (Wüsthof; CattleBoyz; Medium Rare Chef Apparel; Uniglobe Lexus Travel; and Chef’s Hat Inc.), then introduced the eight competitors as they joined him on stage. Each received a diploma from the Chaîne and a Wüsthof knife. Chef Murakami then announced the winners of the national Jeunes Chefs Rôtisseurs competition.

The winner of the gold medal and the Fulgence Charpentier trophy was Victoria’sJoseph Tran, from the Inn at Laurel Point. Joseph was last year’s bronze medallist in the competition and has now earned the right to represent Canada at the 2018 Concours International des Jeunes Chefs Rôtisseurs in Taiwan.

The silver medal was presented to Vancouver’s Nathan Sundeen from Boulevards Kitchen & Oyster Bar. The bronze medallist was Calgary’s David Ryc from The Fairmont Banff Springs. Winnipeg’s Darnell Banman from the St. Charles Golf Country Club was recognized for having the highest kitchen score and received the Chef Paul Mastalir Award for Kitchen Excellence along with a Wüsthof Knife attaché set.

Next year’s Canadian national competition will be held on Friday October 19, 2018 in Edmonton.

The kitchen judges were: Jan Hansen, Bailli Régional, Calgary Aurelien Legue, Ottawa

The dining room judges included: Dr. Jane Ruddick, Bailli Provincial de la Colombie-Britannique, Vancouver Patric Turcot, Maître Rôtisseur, l’Outauoais Harjeet Singh Mehdwan, Vice-Conseiller Culinaire, Edmonton Jean-Claude Chartrand, Maître Rôtisseur, l’Outauoais John Alexander, Chef de Table, Winnipeg

Chef Murakami, C.M., Conseiller Culinaire.

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The kitchen “heats up”.

Chefs Jan Hansen and Murakami watch the action closely.

The “Finished Product”.

The competitors.

Tasting judges discuss the dishes.

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The Winning Menu Appetizer/Entrée Marble Scallop and Seabass Mousse Citrus pomme dauphine/tarragon beurre blanc, pickled shallots and arugula salad

Main course/Plat principal Guinea Fowl Duo: Roulade and Braised Leg Croquette Natural reduction, herbed potato pavé, squash purée, roasted beets

Winning appetizer.

Dessert/Dessert Dark Chocolate Mousse, Maple Poached Apples Spiced sponge, vanilla macarons

Winning main course.

Chef Murakami announces the winners.

Winning Dessert.

Chef Hansen (left) and Chef Murakami (right) with medallists (left to right) David Ryc (bronze), Joseph Tran (gold) and Nathan Sundeen (silver).

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Sponsors of the Jeunes Chefs Competition

Joseph Tran Biography

At 25-years-old, Joseph Tran has already been cooking for a decade; he started in his father’s restaurant in London, Ontario as a dishwasher and his hard work brought him to the line. Food has always been an important part of Tran’s life, and although slim in build, he loves to eat! His favourite meals are home-made dishes, such as a vermicelli bowl with spring rolls and, originating from Vietnam, his background has significantly influenced his style of cooking. Playing with flavour and texture profiles 22

has his dishes dancing between sweet and sour, and crispy and chewy, each bite a surprise to the senses.

After realizing his passion for cooking, Tran took culinary skills and culinary management at Fanshawe College in London, Ontario in 2013. After graduating, Joseph began working in a local hotel restaurant. Tran’s talent was quickly recognized by his chef in London, who suggested that Tran be mentored by Chef Takashi Ito of Inn at Laurel Point in Victoria, B.C. Chef Ito travelled from Victoria to interview Tran and recognizing the potential in this young cook, hired Joseph to work at AURA waterfront restaurant + patio, Inn at Laurel Point’s acclaimed restaurant.

In his two years at AURA, Tran’s dedication and zeal has resulted in his rapid rise up the culinary ladder to his current position as first cook. Although Joseph is quiet and humble, his personality and talent are anything but as he constantly experiments with new dishes and combinations.

Always looking to improve, Tran observes his surroundings and regularly asks questions, leaving no stone unturned. He has even taken his work home with him, creating a professional kitchen of his own, complete with a deep fryer.

This bright young man started competing while he was in culinary school, and thrived in the competitive environment. Most notably Tran has taken second place in a national cooking competition, and first place in B.C. Iron Chef. He says it is the thrill and the rush that attracts him to compete. His calm demeanor may make him seem like a dark horse, but he is a force to be reckoned with. To prepare for La Chaîne des Rôtisseurs Jeunes Chefs competition, Tran says he broke all the principals down, practicing each component on its own. Noting that no matter how much you practice, when it comes to the black box, you have no idea what you will be working with – an element he loves.

His expertise was noted during the competition when he prepared a marbled scallop and sea bass mousse dyed with squid ink for his appetizer. However, Tran’s aptitude for desserts sets him apart from many competitors. In his last three competitions, his desserts have been his strongest dish. Tran’s diverse skillset makes it hard to believe he is only 25 years old. For Tran, it is his love of creating, curiosity and passion for learning that drives him to excel in all areas of the kitchen.

Practicing for his latest competition was a group effort, led by Executive Chef Takashi Ito, and supported by the culinary team at Inn at Laurel Point. In order to prepare Tran for this high-level competition Chef Ito called upon other local Chaîne des Rôtisseurs members in Victoria, who graciously allowed Tran to practice in their kitchens, so he was equally prepared for a variety of ingredients and cooking environments.

One ingredient, however, will always be a challenge for Tran, as he has a severe shellfish allergy. When using the ingredient, Tran says he wears layers of gloves, and takes extra care. Joseph has become an expert at blind seasoning seafood, since he cannot actually taste a dish containing it.

Michael (third from right) awaits the judges’ comments along with his six fellow competitors.

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REPORT ON THE INTERNATIONAL YOUNG CHEFS COMPETITION 2017 On September 8, 2017, young chefs from 21 countries, each sponsored by a professional Chaîne member, met in Frankfurt am Main, Germany, for the honour of competing in the 41st Concours International des Jeunes Chefs Rôtisseurs. Frankfurt last hosted the competition in 2007.

For 2017, the gold medal was awarded to Malaysia (Amelia Mei Vern Ng, Hotel Istana Kuala Lumpur City Centre), the silver medal to Netherlands (Michel Oude Booijink, Landhuishotel & Restaurant De Bloemenbeek, De Lutte, Netherlands) and the bronze medal to Australia (Christopher Allan Malone, Clarke's Of North Beach).

The winner received a wristwatch from Wempe, the silver medallist received a sterling silver pen by Graf-von-Faber Castell, while the bronze medallist received a pair of silver-plated champagne flutes from Robbe & Berking.

Congratulations are also due to competition winner Amelia Ng for achieving the highest marks in the kitchen, for which she received the Wüsthof Award of a set of three knives. In addition all 21 competitors received an engraved silver-plated gourmet spoon and money clip provided by Robbe & Berking.

For many young chefs, this is the culmination of at least a year of dedicated work, in addition to the preparation required to qualify for their local, national and regional competitions. The international competition is a challenging one. Some competitors arrived with companions to assist in the translation of their menus from their native tongue to English. The competition was divided into two groups: A and B, with the A group having a 05:30 a.m. wakeup call, 6:30 a.m. menu writing session and into the kitchen by 7:00 a.m.! The B group started menu writing at 12:30. By 7:30 p.m., everyone was back enjoying dinner at the host IB Hotel.

Next year the 42nd Concours International des Jeunes Chefs Rôtisseurs will be held September 7, 2018 in Taiwan.

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Lois Gilbert, Bailli Honoraire and member of the International Jeunes Chefs Rôtisseurs Competition Committee, provided a report on the young chefs’ experiences during their stay in Germany: The seven female and fourteen male competitors came from twenty-one National Bailliages: Australia, Belgium, Canada, Colombia, Cook Islands, Finland, Germany, Great Britain, Hungary, India, Malaysia, Netherlands, Norway, Singapore, South Africa, Sweden, Switzerland, Taiwan, Turkey, United Arab Emirates and the USA. The Cook Islands and Netherlands were first time participants.

The highlights of the week included a tour given by Boris Maskow of the Lufthansa airline production kitchen which produces over 120,000 meals each day; a Vitamix demonstration from Jens Jorra; a Pommery Champagne tasting at Main Tower led by Boris Maskow; and a visit to Hassia Springwater hosted by Michael Hock. We are grateful to these sponsors for providing such unique experiences to our young chefs.

This year’s primary protein was revealed two months in advance to the competitors while the rest of the black box was revealed to the contestants when each group of chefs entered the menu writing room. The black box consisted of a whole sole, a whole trout, lamb steak and rack, artichoke, pea pods and mango. Competitors had to use at least 50% of these items and could complement them from a large array of non-mandatory items. The competition allows the young chefs 30 minutes to write their menu, 3½ hours to their first course followed by 15 minutes until their main and a final 15 minutes to their dessert.

Competitions like this rely on the expertise and unbiased fairness of both the kitchen judges and the tasting judges.

Thank you to these members who attended from all corners of the world. Last but certainly not least, for their ongoing generous contributions to the competition we are very grateful to our perpetual sponsors, Le Cordon Bleu Paris, represented in person by Chef Eric Briffar;, Wüsthof Manufacturing (Germany), represented by Harald Wüsthof; and Chef’s-Hat Canada.

The black box.

Members of the International Jeunes Chefs Rôtisseurs Competition Committee Lois Gilbert, Bailli Honoraire du Moscow; and David Tetrault, Bailli Délégué du Canada.

Kitchen judges along with David Tetrault and Klaus Tritschler, Bailli Délégué du Germany.

Dignitaries and competitors.

Our Canadian Competitor Michael Roszell – A Profile A graduate of F.H. Collins Secondary School in Whitehorse, Yukon, in 2011, Michael received awards in Feast 11 and Feast 12, with the highest marks in his high school foods class. He then attended the Pacific Institute of Culinary Arts in Vancouver, receiving his Baking and Pastry Diploma in 2011 (with top practical exam marks) and his Culinary Arts Diploma in 2012 (graduating with honours as the top culinary student) and receiving a scholarship from the BCC Association. During those years, Michael was also extremely busy gaining experience assisting with catering functions and cooking classes at the Pacific Institute of Culinary Arts, as a 25

volunteer and in entering competitions. His volunteering activities included participating for three years as a student cook in the FEAST high school cafeteria program, preparing salads, sauces and hot items as well as participating at the Yukon Food for Learning Fundraiser 2010; Growing Chefs 2011, 2012 and 2013 From Farms to Forks Gala Fundraisers; and at the 2012/2013 Spot Prawn Festival. Michael also found the time to compete in the Yukon Territorial Skills Canada Competition for high school students and placed second overall. He followed that up by winning the bronze medal at the 2012 BC Foodservice Expo Hot Competition Live!, competing against other post-secondary culinary students to prepare two scallop-based dishes in under 30 minutes; and placing third overall at the Skills Canada BC Culinary 2012.

Michael’s list of achievements in terms of building his culinary skills over a relatively short timeframe is no less impressive. He is Food Safe Level One and Serving It Right certified; has received his Level One and Two certificates in wines from the Wine & Spirit Education Trust (WSET); and has his Food and Beverage Management Certificate.

Michael currently serves as Chef de Partie at the Pear Tree Restaurant in Vancouver, working under the guidance of Executive Chef Scott Jaeger, Vancouver Vice-Conseiller Culinaire. Michael spent the previous two years in Edinburgh, UK, holding the position of Chef de Partie at the Scran and Scrallie restaurant and Commis/Garde Manger at the Castle Terrace. Prior to that he served as patissier at Vancouver’s Sweet Spot Bakery; Tournant at Forage Restaurant; third cook at the Four Seasons Vancouver; Garde Manger and Tapas at Sanafir Restaurant; and Cook/Line Cook at the Edgewater Hotel, much of this concurrent or as summer jobs.

Michael as the action heats up at the competition.

Michael’s Menu 41st Concours International des Jeunes Chefs Rôtisseurs Appetizer Slow-baked filet of trout With agnolotti of sole mousse, artichoke barigoule, fresh peas and pickled shallot

Main Course Roast Rack of lamb Encroüte of haunch of lamb, trumpet mushroom, cauliflower purée, warm tomato, lamb jus

Dessert Baked Alaska of Mango and Raspberry semifreddo Lime sable, mango tuile, raspberry with chocolate sauce

Michael puts the finishing touches to his appetizer.

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Canadian Hotelier Profiles Editor’s Note: Over the past year, we have featured three of our Canadian Hoteliers (David Connor, Maître Hotelier, Regional VP, Fairmont Hotels & Resorts Eastern Canada; Susie Sirri, Bailli Régional, Bailliage de Nanaimo, Director of Operations, The Grand Hotel, Nanaimo, British Columbia; and Mark Wilson, Bailli Provincial des Prairies, Partner and Vice-President of the Hotel Arts Group, Calgary, Alberta) in the International Chaine ENewsletter “Chaîne Online News”. We are pleased to reproduce those profiles here starting with the background of each hotelier (alphabetically by last name) and then a compilation of their answers to each of a set of six questions posed by the international publication.

David Connor, Maître Hotelier Regional VP, Fairmont Hotels & Resorts Eastern Canada and General Manager, Fairmont The Queen Elizabeth Canada and the U.S. — and has held progressive positions with Starwood Hotels since 1991. As of January 3, 2017, David became the new regional vice-president, Eastern Canada for Fairmont Hotels & Resorts. Based in Montreal, he will also manage Fairmont The Queen Elizabeth — currently undergoing a complete transformation — and also has regional responsibilities which include overseeing Fairmont’s iconic hotel portfolio; Fairmont Le Château Frontenac (Quebec City), Fairmont Le Manoir Richelieu (La Malbaie), Fairmont Tremblant (Mont-Tremblant), Fairmont Le Château Montebello (Montebello) and Fairmont Château Laurier (Ottawa).

“I am delighted to be joining the Fairmont brand, wellknown for its luxurious landmark properties. I am pleased to arrive in time to prepare the reopening of Fairmont The Queen Elizabeth following its reinvention and to guide the hotel into an exciting new phase of its history,” says David. “As well, I look forward to working closely with the general managers of the Eastern-Canada region to ensure memorable experiences for our guests.”

David Connor, Maître Hotelier

Originally from Montreal and fluent in English and French, David Connor, Maître Hotelier, brings more than 30 years of experience in the hotel industry — both in 30

Fairmont The Queen Elizabeth

After obtaining his degree in Hotel Management from Montreal’s LaSalle College and his MBA from Concordia

University, David began his career as director, Total Quality Management and hotel manager with Le Centre Sheraton Montreal. He relocated to California in 2000 as general manager, Hilton Sonoma County, Santa Rosa and held that position until 2002 when he returned to Canada as general manager, The Westin Calgary. In 2005 he was appointed as opening general manager for The Westin Boston Waterfront.

Fairmont Le Château Frontenac (Québec City)

Fairmont Le Manoir Richelieu (La Malbaie)

In 2013, David was appointed as area managing director – Eastern Canada with Starwood Hotels & Resorts, where he was responsible for seven properties in Toronto, Ottawa, Montreal and Burlington, Va., as well as general manager for the Sheraton Centre Toronto until accepting his most recent position with Fairmont.

Fairmont Château Laurier (Ottawa)

Fairmont Le Château Montebello.

Fairmont Tremblant (Mont-Tremblant)

[Photos courtesy of Fairmont Hotels & Resorts]

Susie Sirri, Bailli Régional, Bailliage de Nanaimo Director of Operations, The Grand Hotel, Nanaimo, British Columbia

The Grand Hotel in Nanaimo.

Born in Washington DC to Iraqi parents who moved to the United States in the 1960’s, Sawsan Sirri (nicknamed by a preschool friend, she is better known to all as Susie) has now settled down in Nanaimo on Vancouver Island.

Spending most of her life on the move, her childhood travels took her to Texas, England, the United Arab Emirates, and finally Vancouver, just after the 1986 Expo held in that city.

Graduating with a degree in Criminology from Simon Fraser University, she never planned on an ultimate career as a hotelier but life has a way of steering you in 31

unexpected directions. In the mid-1990’s Susie’s father decided to build a landmark hotel property in Nanaimo, known as the “Harbour City” on British Columbia’s beautiful Vancouver Island. Right from the start, her parents impressed upon her the importance of being a part of the hotel project from its initial steps and so an eventual career in the hospitality industry was born.

The family-run hotel opened in 1998 under the Starwood Hotel and Resorts banner. Being involved with Starwood in its early and high growth phase allowed Susie to grow with the organization, later moving on to work at some of Starwood’s corporate properties in the United States. One highlight was her time as Complex Manager working for two properties side by side in Palo Alto, California during the “dot com” boom, commuting between the Sheraton and the Westin hotels, respectively.

Her most memorable years were during her time at the historic Westin St. Francis in downtown San Francisco as a Conference Service Manager, as explained later in this profile in the Question and Answer section.

Several years later, Susie took a sabbatical from the hospitality industry, returning to her childhood roots in the Middle East. She joined Aljazeera in Qatar just as they were embarking on an English language service, returning to Vancouver Island in 2009. Her return to the family hotel, now known as The Grand Hotel Nanaimo, gave her the opportunity to bring exciting new ideas and flavours to the Nanaimo market. In her role as Director of Operations at the Grand, Susie joined the Chaîne des Rôtisseurs and headed up the start of a full-fledged whisky bar with over 140 varieties on hand, soon becoming an official partner bar of the Scotch Malt Whisky Society. Not to be outdone

by The Grand Hotel’s celebrated Whisky Bar, Susie is also proud of their wine program and participates in the annual International Vancouver Wine Festival wine list competition. She became Bailli Régional of the Nanaimo Bailliage in 2012 and is committed to bringing new members and those passionate about exceptional food and beverage to the Chaîne.

Susie at recent 2017 International Chaîne Day event at the Villa Eyrie Resort which brought 80 members of the Nanaimo, Victoria and Vancouver Bailliages together.

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The rock gardens at The Grand Hotel.

Mark Wilson, Bailli Provincial des Prairies Partner and Vice President of the Hotel Arts Group, Calgary, Alberta

Born and raised in Calgary, Mark Wilson grew up in a family-owned restaurant environment. Now, after almost four decades in the Calgary hotel and restaurant scene, he is also a rarity in the hospitality industry—he has achieved all of his success without ever having worked outside of his home city. Beginning as a $1.75 per hour bus boy at the Empress Hotel when he was eleven (his mother was the hotel’s catering manager so he had an “in”), he attended the local college’s (SAIT) Hotel and Restaurant Administration diploma program (now sitting on its advisory board) while working part-time at the local Westin Hotel and with Cara Foods. Attesting to his passion for learning, Mark won scholarships in each year of his enrollment. After graduation from SAIT, he went professional at the Westin, rising from bartender to waiter to service captain to Maître d’hôtel of the famous Owl’s Nest Dining Room and Lounge by the time he was 24.

Mark honed his leadership skills at the Westin Hotel from 1985–2000. Mark’s career at the Westin saw him work as a front line leader in a variety of capacities. As the Banquet Manager, Mark developed a training program that elevated service standards and instilled a foundational commitment, enabling staff to improve their professional practice and do well. His assistants ultimately assumed senior leadership roles in other hotels. As the Director of Catering and Convention Services at the Westin, his team achieved or exceeded planned goals every year.

The Westin liked his abilities, as did the Hyatt, where he later worked in the early 2000s. Mark opened the Hyatt Regency Calgary as the Director of Catering and Conference Services, and created an immediate presence in the marketplace. Mark’s work at the Hyatt Regency Calgary from 2000 to 2005 saw him also lead as Executive Assistant Manager, overseeing both the Rooms and Food and Beverage divisions. Additionally, he enjoyed the opportunity of being part of the team to open the Hyatt Regency Huntington Beach. He would have

entered a Hyatt training program that would shape him into a Hyatt general manager, however, he would have had to leave Calgary and spend years in various Hyatt properties around the globe as part of the management program in their corporate family. At this juncture Mark decided his own family came first, and he opted to stay in Calgary with wife, Kerry, and their two growing children.

Mark also gained significant experience working for Red Robin Restaurants as a General Manager and participating in many location openings for the corporation. Mark worked for Cara Operations and the Calgary International Airport early in his career.

Today, he runs Calgary’s two largest and busiest boutique hotels as a partner and Vice-President of the Hotel Arts Group. This dynamic hospitality group has in its current portfolio: Hotel Arts, a 185-room upscale boutique hotel opened in July 2005 in the heart of the new downtown Calgary, and the Kensington Riverside Inn Relais & Chateaux - a 19-room boutique property in the trendy Kensington area. Mark is also the general manager of both properties.

Hotel Arts.

Kensington Riverside Inn Relais & Chateaux.

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In these capacities, Mark oversaw the repositioning and a multi-million dollar makeover of an aging Holiday Inn into what became The Hotel Arts. By renovating and building a state of the art banquet kitchen and a 9300square foot ballroom in 2005, the hotel became a major player in the downtown market. His food-service experience was crucial in setting up the hotel’s Raw Bar and its banquet facilities, and in later opening nearby affiliate restaurant Olives. His experience on the “rooms” side of the hotel business paid off too, since every one of the Holiday Inn’s rooms was gutted and revamped. Under his leadership Hotel Arts top line revenue and bottom line profitability increased 250%.

Mark serves hamburgers at local charity event.

He currently serves on the Board of Directors of Tourism Calgary, Prostate Cancer Fundraiser Board Member, and as Advisory Board member, Hospitality Management / SAIT Polytechnic. Mark still makes room in his busy and hectic schedule to serve the Chaîne as Bailli Provincial des Prairies. He has previously held positions as Bailli Régional, Vice-Echanson, Vice-Argentier and ViceConseiller Gastronomique of the Bailliage de l’Alberta à Calgary.

Mark and Kerry Wilson enjoy a moment on the Hotel Arts patio.

He also attained the sought after Relais & Chateaux flag for the 19-room Kensington Riverside Inn, Calgary’s first Relais & Chateaux property. This property is only the second establishment in Alberta besides the Post Hotel & Spa in Lake Louise, another Chaîne member. Originally, the inn had only a breakfast room but it was converted into the intimate Chef’s Table, one of the premier highend restaurants in Calgary. As restaurant market trends have changed so too has the restaurant—Oxbow, a restaurant and lounge now stands in the less formal, relaxed space.

Mark has given back to his profession in many ways, resulting in him being presented with a much sought after “White Hat Award.” The White Hat Awards celebrate inspiring Calgarians and businesses in the tourism industry who go above and beyond, striving to make their guests' experiences memorable ones. This particular award was presented to Hotel Arts for Hotel of the Year in 2015 and Restaurant of the Year in 2016.

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Mark with his “White Hat Award”.

Compilation Of Hotelier Answers to Six Culinary Questions Posed by International 1. Where does your love of gastronomy, culinary arts and fine wines come from?

[David Connor] I grew up watching my father cooking for our family and learned to love cooking myself. Over the years in the industry, from hotel school to today, food and wine has intrigued and interested me very much. I am a want-to-be chef at heart. In turn, I love to handle all things cooking for my family on weekends, often cooking breakfast through dinner. My children joined me in the kitchen very early on, aided by a step stool, so my son Christian could reach the counter.

[Susie Sirri] My grandmother was the immaculate host. She was not a hotelier, she was an educator by profession and homemaker, but she had an open and welcoming home at all times. She was always prepared to host guests and always had something cooking in the kitchen with a hot pot of water boiling for tea.

[Mark Wilson] From a young age I was always exposed to food and beverage. My mother was my inspiration. Early on my mother mentored me with her entrepreneurial spirit. She started her own restaurant businesses and I was always involved. I loved the excitement, passion and dedication it required to be successful. It was like I had unlocked a secret code that was so obvious, just be passionate about what you want to do!

2. You have obviously inspired a lot of professionals in the industry – from where (or who) do you draw your inspiration?

[David Connor] I admit that I am a Food Channel junkie. I can watch hours of food shows and often try to recreate the recipes the television chefs make on their shows. Many of our meeting planners these days are foodies themselves and they are interested in offering exciting food events for their attendees. I love this approach because it pushes us to create new concepts and presentation styles to meet and even exceed their expectations.

[Susie Sirri] The most memorable times for me were during my time at the Westin St Francis. I worked for a Catering and Conference Director who had daily afternoon meetings with her managers who had events

that week. If you were even one minute late to those meetings without an excuse, you’d get the call on the company wide “walkie talkies” that everyone could hear. You never wanted to be that person! I can still hear her voice in the back of my head on many days, even today!

[Mark Wilson] I only hope I have inspired young professionals, it is so rewarding to see success stories. For me I was always a front of the house guy that loved to cook and talk about food, but I was simply passionate about hospitality business with an eye to food and wine. I gained my inspiration from the customers, guests and suppliers that I continue to have the privilege of interacting with. I have always felt such a sense of satisfaction seeing the appreciation and excitement I was shown for great food and wine, and I always identified with individuals that treated the art of the table and the art of hospitality with such vigour regardless of background. It is a common link or language that crosses borders, religion and culture.

3. What would you say has been the biggest developments in hospitality that you have witnessed in your years as a hotelier?

[David Connor] While I am not a culinary professional, I feel one of the biggest developments in recent years is the introduction of Rationale-type ovens in our kitchens. The flexibility we gained by cooking with a mix of steam and heat, the ability to re-therm plates effectively, and the reduction of loss of yield from meats has been a huge improvement in our quality and costs for those chefs who embrace the technology and use it for all it can offer. The trick remains to push our chefs to use the equipment for much more than simply cooking proteins.

[Susie Sirri] Changes with technology have been huge. Nobody ever envisioned the importance of WiFi and guests having movies on their own electronic devices. Remember the days of “on-demand” or when W Hotels could get you any CD you wanted anytime/anywhere?

[Mark Wilson] When I began in the industry there seemed to be only one way to cook, from one bible, with the techniques tried and true for decades or longer. Today there are still basic principles to 35

cooking that all chefs need to learn and they do still speak the same language. Stylistically though things have changed so much. There are so many accepted genres of food today, from well-received street food to the most technically produced 3-star Michelin restaurant tasting menus, and they are all accepted and sought after as gastronomic and worthy.

4. What do you think are the most significant trends, and perhaps challenges, faced by gastronomy and hospitality today?

[David Connor] The popularity of food shows on television is one of the most significant trends that can also be a challenge, as our guests are much more food knowledgeable and are self-proclaimed foodies. I see this change as exciting, however, as it forces our culinary teams to strive to develop new dishes, experiment with combining difference ingredients, and to create interesting presentations.

[Susie Sirri] The fixation on having the newest gadgets, brand name products, keeping up with trends is an ongoing challenge for all of us. The dilemma is balancing those needs with the priority of taking the time and effort to truly look after the guest.

[Mark Wilson] I am optimistic that we are continuing to see a renaissance in gastronomy in general, and that a larger portion of the population is beginning to embrace food on their own terms. I am excited that so many young chefs and hospitality professionals are passionate about our industry. It is a supply and demand industry and the industry is listening to the demand quite well.

5. What do you think today’s industry professionals should be doing to keep moving gastronomy and hospitality to a new level?

[David Connor] I believe one area to focus on is the fusion of ingredients from other parts of the world that are lesser known in North America from a food perspective. Examples are: Iran, Pakistan, Morocco, etc. These flavour profiles are somewhat different

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from what we are accustomed to in North America and can heighten typical dishes on our menus.

[Susie Sirri] Don’t forget the basics: we are here as service leaders and we are in the business of being hospitable to everyone. Making sure personalized services and memorable experiences stay at the forefront is what keeps our industry special.

[Mark Wilson] Continue to follow their heart, stay passionate, and collaborate with colleagues and guests.

6. What advice would you give to young and aspiring chefs and hoteliers?

[David Connor] I believe the most important advice to young culinarians is to ensure they gain experience from multiple areas and other chefs on a very regular basis. Push yourself out of your culinary comfort zone often so you are exposed to differing styles early.

This will help expand your horizons and will create an excellent foundation to create your own style.

[Susie Sirri] Expect the unexpected and never judge the person walking through your property. I once welcomed a guest who had walked into the lounge, most likely only having a quick drink. But this one guest went on to spend more money than the entire food and beverage outlets sales for that day accumulated. It just goes to show you can never forecast what a guest will want until you spend the time and effort to be hospitable and welcoming.

[Mark Wilson] You can find the very best mentors, work in the most sought after establishments around the world, work alongside the very best in the business, but at the end of the day it is what is in your heart that will decide how much you will achieve. Be patient, build relationships, share and collaborate. It is your path, your desire and your destiny‌ what will be your legacy? It takes patience, great teams and an amazing attitude.

IN THE NEWS Arthur LeBlanc, Officier Appointed Lieutenant-Governor of Nova Scotia!

Arthur Joseph LeBlanc, Officier.

Justice LeBlanc taking oath of office and signing his own appointment.

The National Executive and confrères across Canada are pleased to congratulate Arthur Joseph LeBlanc on his appointment earlier this year as the 33rd Lieutenant-Governor of Nova Scotia. A long-time Justice of the Nova Scotia Supreme Court, Justice LeBlanc is also a long-standing member of La Chaîne des Rôtisseurs as an Officier in the Nova Scotia Bailliage.

At The 2017 International Grand Chapître Held in Strasbourg

Dignitaries and guests at the 2017 International Grand Chapître in Strasbourg. (left) Tony Catanese, Argentier du Canada and David R. Tetrault, Bailli Délégué du Canada, Membre du Conseil d’Administration, in Strasbourg.

Saihei Makinami, Bailli Délégué du Japon and guest, with David Tetraul

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At The International Young Chefs Competition 2017

(left to right) Ben Purdon, Maître Rôtisseur, member of Frankfurt jury; David Tetrault; Eric Briffard, Directeur des Arts Culinaires, le Cordon Bleu (Paris), member of Frankfurt jury; Philip Evins, Membre du Conseil Magistral, Bailli Délégué of Great Britain.

At The Honorary Board of Trustees Dinner, Orlando, Florida

David Tetrault with Honorary Board of Trustees at the American Academy of Chefs Dinner in Orlando, Florida July 9, 2017.

At 2017 International Chaîne Day at the Villa Eyrie Resort

(left to right) Michael Wendel of Taiwan, host country of the 2018 Jeunes Chefs Rôtisseurs Competition; Klaus Tritschler, Jeunes Chefs Rôtisseurs committee member, Membre du Conseil d’Administration, Bailli Délégué of Germany; David Tetrault.

Susie Sirri, Bailli Régional, Bailliage de Nanaimo and Bruno Marti, Grand Officier Maître Rôtisseur Honoraire at recent 2017 International Chaîne Day event at the Villa Eyrie Resort

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Celebrate World Chaîne Day 2018!

Saturday, April 21st How? Here are a few tips from International! 

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Wear your ribbons: the best-known symbol of our confrèrie is the ribbons we wear. The ribbons are a perfect conversation piece. We would like all members to wear them on April 21- especially if you are a working professional member.

On April 21: visit a restaurant displaying the Chaîne plaque - have lunch, dinner or just a drink in a Chaîne restaurant and make a toast to the Chaîne.

Be active and participate: organize a member’s event, include an introduction event for potential members - maybe a presentation, demonstration or a tasting.

On the day: we’d love to find out how you are celebrating World Chaîne Day. Send an e-mail with pictures to worldchaineday@gmail.com or connect via social media with hashtags below.

Participate in the social media photo contest with these themes: feeling of togetherness; activity on local level gastronomy; and, most importantly, happiness and that wholeheartedly genuine moment. Awards will be made for the top three photos expressing the themes.

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Social media wall: Provided completely free by the Chaîne’s Siege Mondial, an internet connection plus a device to enable you to use it.

Following social media for World Chaîne Day 2018 has been made really easy - Facebook, Twitter and Instagram will be included. 

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How to share: the social media wall can be shown using a video projector e.g. during a Chaîne event. Members can send photos and greetings through their favourite social media.

Postings will appear on the wall almost instantly.

Use of hashtags is essential: remember to add the three following hashtags #chaineday #worldchaineday #chainedesrotisseurs

Should you need further help in organizing your participation, please e-mail our International Chair Ari-Pekka Parviainen, WCD Organizing Committee at worldchaineday@gmail.com or visit the page on the international website: World Chaîne Day Q&A.

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IN MEMORIAM – Mantell/Curling Colin Mantell, Bailli Régional Honoraire Bailliage de Victoria his own culinary journeys. He also wanted everyone to lift a glass of “bubbles” and remember the good times. This event took place on October 13th at Bear Mountain Resort Hotel.

We are very sad to announce that Colin Mantell, Bailli Régional Honoraire of the Victoria Bailliage, after several years fighting cancer and exhausting all possible chemo and radiation therapy, passed away with his family at his side on September 8, 2017, several weeks after his 47th birthday. His bravery and positive attitude through this period can be an example to us all.

As many of you know, Colin was the Bailli of Victoria from 2007 to 2011, and always was a dedicated member of la Chaîne and an extraordinary Bailli.

He had requested a family-only funeral which took place on September 15th. Colin, ever organized, planned his celebration of life, right down to the food to be served on the menu for his party—and, he did want it to be a party!

From a young age, Colin experienced the food his family and their friends prepared for their many get-togethers and wanted to make sure that his party catered to their tastes, as well as including his personal favourite “appies” from 40

Colin attended Reynolds High School and later graduated from the Hotel & Restaurant Management Programme at Camosun College, both in Victoria, holding Associate of Arts Degree in Hotel & Restaurant Administration, as well as the Certified Hotel Administrator professional designation. Colin’s love of food and cooking took him overseas to Switzerland during his co-op work experience terms while at Camosun and the off-duty hours were dedicated to another passion, skiing with his great friend, David. At Camosun College, Colin met the love of his life, Deborah, who was also enrolled in the same programme. Deborah’s foster mother, Gail Gabel, now Bailli Régional of Victoria, introduced Colin to the Chaîne, where he was later promoted to Argentier and then to Bailli Régional. After graduation from Camosun Colin and Deborah married and subsequently had two children. While Colin was General Manager of Bear Mountain Resort Hotel, he and Deborah built their dream house on the Bear Mountain estate and Colin was very proud of his chef-quality kitchen and wine cellar both of which featured very much in Colin’s superb entertaining of friends and family.

Colin had a distinguished, albeit all too short, career in the hospitality and tourism industry. He served as Hotel Manager at the Westin Bear Mountain Golf Resort & Spa (Oct 2004 – Apr 2013); General Manager at the Oceanfront Suites at Cowichan Bay (Apr 2013 – Jan 2014); Board Member at the Parksville Beach Club Owner's Association/Strata Corp; Managing Director at Koljak Holdings BC Ltd (Mar 2012 until his passing) and Director of Special Projects at ONE Lodging Management ONE Hospitality Group (O'Neill Hotels & Resorts) (Apr 2014 until his passing) We present here a photo collage of Colin from past La Chaîne in Canada newsletters.

[Calgary National Meeting, 2007] Baillis Régionaux all! (left to right) Colin Mantel, Victoria; Helene Scott, Okanagan; and Beat Hegnauer, Calgary.

[Hotel Grand Pacific, 2008] Caption: Colin thanking service staff.

[Photo _DSF

[Calgary National Meeting, 2007] Colin intronized as Bailli Régional of Victoria.

Judging in Quebec City, 2008.

[Christmas December 2, 2007] (left to right) David Tétrault, Bailli Délégué; Dr. Jack Littlepage, Chargé de Missions; and Colin.

[2009 Quebec national Meeting] (Left to right) Ruby Littlepage; Colin; Susan Green, National Conseiller Gastronomique Honoraire; Dr. Jack Littlepage, National Chargé de Missions.

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Colin and speaker Commis Chef Colin Hobbs at The Fairmont Empress Christmas event.

[Victoria National Meeting, 2009] Colin with his Silver Star.

[Victoria National Meeting, 2009] David Tétrault, Bailli Délégué du Canada, congratulates Colin and Chef Takashi Ito, Maître Rôtisseur.

[Victoria National Meeting, 2009] (Left to right) Dr. Jack Littlepage, National Chargé de Missions; Colin Mantell, Victoria Bailli Régional; and Susan Green, National Conseiller Gastronomique Honoraire

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[Victoria National Meeting, 2009] Colin welcomes attendees to the Gala Dinner.

[Victoria National Meeting, 2009] Colin and David Tétrault, Bailli Délégué du Canada, congratulate Chef Takashi Ito, Maître Rôtisseur, and his culinary team.

[2011 Westin Bear Mountain Resort, Panache] Serving champagne to Bailli Colin, Manager.

Colin and Deborah Mantell served Victoria Gin Crantinis at the Inn at Laurel Point 2009 Christmas dinner.)

[2011 Champagne Extravaganza] Colin and his famous quail eggs.

[2011 Champagne Extravaganza] Colin with Bailliage guests from Seattle, Allan and Barbara Tyson.

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[2011 Champagne Extravaganza] Success! Colin sabres the champagne.

[Victoria Bailliage Chapître, 2011] David Tétrault, Bailli Délégué du Canada with (right) Colin, Bailli Régional Honoraire and (left) incoming Bailli Régional of Victoria, Ian Batey.

Elaine Curling, Dame de La Chaine, Bailliage de Victoria We are also very sad to announce that Elaine Curling, Dame de La Chaîne of the Victoria Bailliage, passed away the day after Colin’s funeral.

Elaine, Colin’s much loved math teacher from Reynolds High School, was inducted as Dame de La Chaîne at the same time that Colin joined. Both Colin and Elaine were due to be presented with their Commandeur pins this coming December 3rd at the Victoria Bailliage’s Chapître.

Sadly, Elaine passed away very unexpectedly on September 16th, just three days after being diagnosed with cancer. Elaine was a dedicated teacher involved in band and many student extra-curricular activities. She was a lover of cats, fine food, wine and whisky. In addition to the Chaîne, Elaine was a member of the Opimian Society and passionate supporter of the arts, along with being a serious bridge player. Elaine met her late husband, Don, when both were enjoying a scuba diving adventure. While Elaine and Don had no children of their own, Elaine was very proud to say that she had many “children” from her teaching days, including Colin, who kept in touch with her over the years.

Elaine Curling with Vice-Echanson Larry Arnold and Daisy Arnold.

Colin Mantell and Lyle Viereck.

Elaine and her favourite student, Colin Mantell.

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PEOPLE AND PLACES Canadian National Executive Joins Nanaimo Bailliage for Garden Party The National Council of the Bailliage du Canada was pleased to join with dignitaries, members and guests from the three British Columbia Bailliages (Vancouver, Victoria and Nanaimo) for an outstanding garden party on May 26, 2017. Held in conjunction with the semi-annual executive meeting of the National Council, the garden party featured the incredible gardens of The Grand Hotel in Nanaimo nestled against the stone cliff face at the rear of the hotel and was organized by that city’s Bailliage and its Bailli, Susie Sirri, Director of Operations at the hotel.

With over 80 attendees, the party was a festival of food and wine stations featuring the local chefs, winemakers and produce of Canada’s beautiful west coast.

The five food stations each featured a particular item beautifully crafted by the chef in charge. These included:     

Chef Hubert Scheck with paella Chef Takashi Ito on the sushi station Chef Jeffrey Brothers preparing lamb chops Chef Melvin from Snuneymuxw First Nations preparing salmon in the traditional fashion over a fire pit.

Chef Helen Scheck on the dessert station

Nanaimo harbour.

The food stations were wonderfully complemented by a variety of wines from wineries across British Columbia as well as Argentina. The distributing companies and wineries presented included:   

Storied Wines - representing wineries such as Nichol from Okanagan and Lock & Worth and Unsworth from Vancouver Island Bacchus Wines - representing wineries such as Santa Julia and Zuccardi Q Malbec and Zuccardi Torrontes Carpe Diem Wines - representing wineries such as Liquidity and Misconduct Wines from the Okanagan.

All in all, an outstanding event!

Compliments to Bailli Régional Susie Sirri and her organizing committee!

The Grand Hotel in Nanaimo.

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The gardens.

Attendees mingle amongst the food and wine stations.

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(left to right) Eric Jones, Chargé de Presse du Canada; David Tetrault, Bailli Délégué du Canada; Michael Grimes, Echanson du Canada.

Executive Chef Takashi Ito, Victoria Vice-Conseiller Culinaire Honoraire, prepares the sushi.

The prawns await.

Guests sample Chef Ito’s creations.

A wide assortment of wines available!

(left to right) Ursula Riedel, Nanaimo Vice-Chancelier Argentier; Eric Jones; Susie Sirri; Patricia Koyich, Conseiller Gastronomique du Canada.

(left to right) Tony Catanese, Argentier du Canada; Ursula Riedel; Silvana Catanese.

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(left to right) Joan Tetrault; Mark Wilson, Bailli Provincial des Prairies; Kerry Wilson.

Chef Hubert Scheck serves his paella.

The cheese station.

David Tetrault, Bailli Délégué du Canada, tries his hand at serving paella.

Chef Melvin from Snuneymuxw First Nations explains placement of the salmon on the stake.

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The salmon roasting over an open fire.

The desserts!

A perfect end to the evening around the fire.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse (Submitted by Jerzy Gajewski, MD, FRCSC, Vice-Chargé de Presse) Annual Scholarship Fund Raising Picnic The Annual Scholarship Fund Raising picnic was graciously hosted by Mick and Sandra Ryan at their residence on the Nova Scotia South Shore on August 12, 2017. This year’s event featured caviar donated by confrères Cornel and Dorina Ceapa from Acadian Sturgeon along with porchetta roasted on a spit. Porchetta is a savoury and moist boneless pork roast of Italian culinary tradition. The body of the pig is deboned and arranged carefully with layers of stuffing (usually garlic, rosemary, fennel, or other herbs–often wild), meat, fat, and skin, then rolled, spitted and roasted, traditionally over wood. Porchetta has been selected by the Italian Ministero delle Politiche Agricole, Alimentari e Forestali as a prodotto agroalimentare tradizionale (traditional agricultural-alimentary product), one of a list of traditional Italian foods held to have cultural relevance.

Josee and Rémy Richard with Linda Black (right).

(left to right) Ian James, Rémy Richard, Mick Ryan, Barry Black, and Chef Carey carefully “observe” the Porchetta.

Acadian sturgeon caviar.

The porchetta is ready!

Fox Harb’r Dîner Amical Kevin Toth, Maître Hôtelier and President of Fox Harb’r, and Executive Chef Shane Robilliard, Maître Rôtisseur, invited the Bailliage de la Nouvelle-Ecosse to a Dîner Amical at their outstanding resort.

Dorina and Cornel Ceapa with Lidia Gajewska (right).

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Chef Robilliard was born and raised on Vancouver Island.

Shane’s passion for food and beverage began right out of high school. Attending Vancouver Island University’s culinary arts program, he knew right away that this was going to be a lifelong passion. Apprenticing under Chef Vincent Stufano, the value of fresh and local was instilled

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse continued from his first position. The next ten years were spent with Fairmont Hotels and Resorts, working in Whistler, Vancouver and San Francisco where Shane expanded his experience and challenged himself with new roles. A desire to know all aspects of food and beverage has led him to acquire his sommelier diploma. As the Executive Chef and Food and Beverage Director at Fox Harb’r Resort, Shane has the unique opportunity to oversee all aspects of the food and beverage operation.

Fox Harb’r Dîner Amical 2009 L’Acadie Brut, Canada

Caramelized Digby Scallop Caviar, Leek Velouté 2011 Willamette Valley Vineyards, Pinot Gris, United States\

Butter Poached Fillet of Sustainable Blue Salmon Carrot and Beet, Seaweed Froth 2011 Willamette Valley Vineyards, Pinot Gris, United States

Fox Harb’r Pheasant Terrine Orange Jelly, Shallot, Marmalade House-made Brioche 2011 Road 13 Pinot Noir, Canada

Whole Tenderloin of Beef On our own outdoor rotisserie, Cepe Brine Sweet Potato Timbale, Wilted Kale and Matsutake Broth 2011 Casa Lapostolle, Cabernet Saivignon, Argentina

Dark Chocolate and Braised Pineapple Opera Cake

Executive Chef Shane Robilliard.

Rimes Restaurant Dîner Amical On October 21, Nova Scotia Chaîne members and guests were hosted by one of our newest professional members, Chef Jeffrey MacNeil, owner and chef of Rimes Restaurant, in the UNESCO designated town of Lunenburg, NS. It was an amazing 7-course culinary experience!

Chef Jeffrey’s culinary journey started during his high school years when he worked at Gabrieau’s in Antigonish, working his way up from washing dishes to prep and garde manger through high school, where he learned the value of hard work and keeping costs down. After graduating from the culinary school at NSCC Straight campus, he moved to Toronto with his girlfriend, now his wife, Leah, and worked at Mark Thuet’s bistro, where he honed his skills in sauces, butchery and charcuterie techniques. Moving back to Gabrieau’s 10 months later, he ran the kitchen and catering service where he learned from his mentors and owners Marc and Karen Gabrieau about procurement, human resources and organizing staff for 18 months. Chef Jeffrey then went to Australia for 6 months and after briefly working in a butcher shop, he moved to a fine dining Italian restaurant doing 500 covers a day for 4 months. He came home for good to Nova Scotia, working as Sous Chef with Michael Howell, 51

La Chaîne – Coast to Coast – Coast to Coast – Coast Chef Jeffrey MacNeil, owner and chef of Rimes Restaurant

Bailliage de la Nouvelle-Ecosse continued and later as chef at Pete Luckett’s winery restaurant, where he benefited from “Pete’s Finishing School” before finally opening his own restaurant at Rimes in Lunenburg in 2014 at age 26.

Chef Jeffrey is passionate and loves what he does. He is most proud of providing jobs and mentoring new chefs so they can take accountability for their successes. He sees the Chaîne as a venue to support and promote excellence in culinary arts!

Rimes Restaurant Dîner Amical Fried brussel sprouts Salad of raw celeriac and beet walnut dressing

Lobster Consommé Organic ginger, scallop, maitake mushroom or Lobster Ravioli Vanilla poached apple, sorrel, black trumpet powder

Argentinean Corn Humitas Valley corn, house made butter, smoke

Free Range Duck Foie gras mousse, crab apple, shallot risotto, hedgehog mushrooms

Atlantic Cod Poached in olive oil, fresh tomato putanesca and romanesco

or Atlantic Cod Pan roasted, peas and carrots, oyster butter

Fresh Buffalo Mozzarella and Roasted Artichokes No Bake Cheese Cake, Poached pear, graham crumble

Finale Meghan’s cheeses

Free range duck.

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Atlantic cod, pan roasted, peas and carrots, oyster butter

Bailliage de Montréal (Submitted by/texte soumis par Pierre Brault, Vice-Chargé de Presse) Gala du Bailliage de Montréal pour célébrer La réouverture du Fairmont Reine Elizabeth [English version follows] Répondant à l’invitation de Monsieur David Connor, Vice-président Régional, Est du Canada, Hôtels Fairmont, 40 personnes sont venues apprécier les rénovations majeures (au coût total de $140 millions) du vénérable Fairmont Reine Élizabeth. Aidé de son Chef exécutif, Monsieur Baptiste Peupion, nous avons eu droit à une soirée toute en élégance, en saveur et en finesse.

La soirée a commencé par un cocktail servi sur une nouvelle terrasse ensoleillée aménagée au 3e étage et qui surplombe les édifices du centre-ville. Des bulles légères accompagnaient un enchaînement de plateaux d’amusebouche aussi beaux que bons.

Nous avons eu le plaisir d’accueillir Monsieur David R. Tetrault, Bailli Délégué du Canada ainsi que Monsieur Jean-Guy Gorley, Chancelier du Canada.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Montréal a continué/continued Aussi présents à cette agape, outre Monsieur David Connor, Maître Hôtelier, on retrouvait Monsieur JeanClaude Phisel, Bailli Provincial Honoraire, Mme Madeleine Rocheleau, Chargée de Missions Honoraire et Mme Ginette Normandeau-Phisel, Argentier.

Monsieur Jean-Guy Gorley agissait à titre de Maître de cérémonie et a annoncé que le Bailliage de Montréal aurait bientôt un Bailli en la personne de Monsieur JeanLouis Souman. Monsieur Souman est une personnalité fort connue et respectée au Québec et dans le monde puisqu’il a été Directeur de l’hôtel de grand luxe Le Bristol, à Paris, durant 28 ans. Par la suite il a fait le saut au Québec pour devenir le directeur général de l’Auberge Saint-Antoine, un membre du groupe Relais & Châteaux, avec son restaurant Le Panache, classé 5 Diamants. Monsieur Souman agit présentement à titre de consultant auprès de nombreux hôtels et restaurants.

Après le cocktail, nous nous sommes dirigés vers le restaurant Le Rosélys. Monsieur David Tetrault a alors présenté deux vidéos sur la Chaîne internationale et Monsieur David Connor nous a fait visionner un court vidéo animé du « making-of » du Reine Élizabeth.

Monsieur Tetrault a ensuite remis une plaque de la Chaîne à Monsieur Connor, pour le remercier de cette invitation et le féliciter pour les rénovations majeures qui ont pris plus d’un an à être réalisées.

The Montreal skyline. Une vue du centre-ville de Montréal.

Avant de débuter le service, le chef Peupion a présenté son personnel de cuisine ainsi que l’équipe de service et la plus récente recrue du Rosélys, le sommelier Monsieur Christopher Labre, nouvellement diplômé de l’ITHQ. Tous les convives furent ravis par chacun des 7 services servis ainsi que par le champagne Piper-Heidseick pour l’entrée et les 6 vins d’accompagnement, pour se terminer avec un Porto de 20 ans pour accompagner les 3 desserts!

Third floor terrace at The Fairmont Queen Elizabeth. La nouvelle terrasse, au troisième étage du Fairmont La Reine Elizabeth.

Quant au chef exécutif, Monsieur Baptiste Peupion, il était intronisé Maître Restaurateur au Grand Chapitre du Canada. Avant de devenir chef exécutif au Reine Élizabeth, Monsieur Peupion était le Chef exécutif au Fairmont Le Château Frontenac, à Québec. En 2015, Chef Peupion s’est vu décerner le titre prestigieux de « Maître Cuisinier de France ». Il n’y a que 500 chefs dans le monde qui partagent ce titre et seulement 6 au Québec.

Jean-Louis Souman, in-coming Bailli Régional, Bailliage de Montréal, greets attendee Kathleen Brault. Jean-Louis Souman, futur Bailli Régional, Bailliage de Montréal, fait la rencontre de Madame Kathleen Brault.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Montréal a continué/continued Bailliage de Montréal Gala Celebrates Re-opening of The Fairmont Queen Elizabeth Closed for more than a year while its owner completely renovated the facility (an investment of $140 million), Montreal’s iconic The Fairmont Queen Elizabeth was the site of an elegant Chaîne des Rôtisseurs Dîner Amical, welcoming back this key component of the hotel and restaurant scene in the city.

In addition, Jean-Guy Gorley presented the future Bailli of the Bailliage de Montréal: Jean-Louis Souman. Mr. Souman is a well-known member of the Chaîne, serving 28 years as Director of Hôtel Le Bristol in Paris, with the hotel’s restaurant obtaining its three-stars in the Michelin guide in 2009. Mr. Souman then moved to Québec City to become the General Manager of Auberge St-Antoine, a member of the Relais & Châteaux Group, with its highly acclaimed 5 Diamond Restaurant, Le Panache. Mr. Souman currently acts as a consultant to many hotels and restaurants.

(left to right/gauche à droite) Pierre Brault, Vice-Chargé de Presse; JeanLouis Souman, incoming Bailli; Madeleine Rocheleau, Bailliage de Montréal Chargée de Missions Honoraire. (left to right/gauche à droite) David Connor, Vice-Conseiller Culinaire of Bailliage de Montréal; David R. Tetrault, Bailli Délégué du Canada; JeanGuy Gorley, Chancelier du Canada.

David Connor, Maître Hôtelier, Regional Vice-President, Eastern Canada, Fairmont Hotels & Resorts, along with his Executive Chef Baptiste Peupion, Maître Rôtisseur, organized an outstanding gala dinner to celebrate the reopening.

Prior to moving to the Fairmont Queen Elizabeth, Mr. Peupion was Chef Exécutif at the Fairmont Le Château Frontenac in Québec City. In 2015, Chef Peupion obtained the prestigious title of Maître Cuisinier de France. There are only 500 chefs around the world with that title and only 6 in Québec.

This very special occasion was also marked by the attendance of David R. Tetrault, Bailli Délégué du Canada, and Jean-Guy Gorley, Chancelier du Canada. The Montreal Bailliage was well-represented by host David Connor; Jean-Claude Phisel, Bailli Provincial Honoraire; Madeleine Rocheleau, Chargée de Missions Honoraire; and Ginette Normandeau-Phisel, Vice-Argentier.

Ginette NormandeauPhisel, Vice-Chancelier and Jean-Claude Phisel, Bailli Provincial Honoraire.

: Executive Chef/ Baptiste Peupion, The Fairmont Queen Elizabeth. Le Chef exécutif Monsieur Baptiste Peupion du Fairmont le Reine Elizabeth.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Montréal a continué/continued

Chef Peupion introduced his kitchen staff along with the facility’s new and freshly graduated sommelier, Christopher Labre. Chef Peupion then explained the first of the seven courses.

Sommelier Christopher Labre (to the far left/à gauche).

Attended by 40 Chaine confrères and guests, our senses were awakened by fresh products from the local terroir, all used to create exquisite dishes that brought us close to heaven. A selection of exceptional wines accompanied each course. After enjoying cocktails and beautiful vistas of downtown Montreal on the sunny new third floor Terrasse at the Fairmont Queen Elizabeth, we moved to the freshly renovated Le Rosélys restaurant. David Tetrault presented two videos regarding the Chaîne, followed by David Connor presenting a video covering the creation of the renovated Queen Elizabeth. Mr. Tetrault then presented Mr. Connor with a plaque from La Chaîne to celebrate the reopening.

Chef Peupion and the kitchen brigade. Chef Peupion et sa Brigade font la mise en place du septième service.

All guests were immensely pleased with each course and quite impressed by the Piper-Heidsieck Champagne accompanying the entrée, the six wines selected for the following courses and finally by the 20-year-old Porto that was served with three different desserts.

David R. Tetrault, Bailli Délégué du Canada, presents David Connor with Chaîne plaque. David R. Tetrault, Bailli Délégué du Canada remet une plaque de la Chaîne à Monsieur David Connor, Vice-président Régional, Est du Canada, Hôtels Fairmont.

Chef Peupion discusses a course with long-time friend of la Chaîne, Mrs. Yolande Guy-Lemieux. Chef Peupion discute avec une amie de la Chaîne depuis plusieurs années, Madame Yolande Guy-Lemieux.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Montréal a continué/continued Le Rosélys The Fairmont Queen Elizabeth a continué/continued QUATRIÈME SERVICE Magret de canard cuit doucement et baies sauvages purée de lentille au lardon rôti Slowly cooked duck breast with wild berries bacon flavored lentil purée Terrasse du Larzac, Château La Sauvageonne, Gérard Bertrand CINQUIÈME SERVICE Filet de morue noire de l’Atlantique au chou chinois ratatouille de légumes croquants au citron confit, beurre citronné Fillet of Atlantic Black Cod with Chinese cabbage vegetable ratatouille with lemon confit, lemon flavored butter Puligny-Montrachet, ‘Corvée des Vignes Blanc’, Domaine Philippe Chavy Host David Connor with his spouse Mrs. Michelle Goulet. Notre hôte, Monsieur David Connor et son épouse, Madame Michelle Goulet.

Le Rosélys The Fairmont Queen Elizabeth

SIXIÈME SERVICE Sorbet à la mistelle Poire de l’île aux Coudres estragon, poudre de mûres Pear Mistelle Sherbet tarragon, blackberry dust

PREMIER SERVICE Huîtres Malpèque et copeaux de foie gras cru Rougié, gelée de pommes vertes acidulée au caviar de mullet alpèque oysters with Rougié foie gras shavings, green apple jelly with Mullet caviar Champagne Brut, Piper Heidsieck OU/OR Carpaccio de bœuf AAA à la vinaigrette de yuzu, salade de mâche aux truffes d’été AAA Beef Carpaccio Yuzu lemon vinaigrette, lamb’s lettuce with summer truffles Willamette Valley, Pinot Noir Réserve 2012, Domaine Serene Evenstad DEUXIÈME SERVICE Raviole ouverte de Crabe des neiges consommé parfumé au safran et citronnelle Open-face snow crab ravioli saffron and lemongrass consommé Chablis 1er Cru montée de tonnerre, Domaine Testut TROISIÈME SERVICE Pétoncle de la Côte Nord rôti étuvé de poireaux et coriandre, beurre acidulé aux perles de poisson et croustillant de betterave aux sésames Grilled North Coast Scallop parboiled leeks with coriander, tangy butter with fish pearls and sesame beetroot crisp Catalunya, ‘Vina Esmeralda’ Muscat et Gewurztraminer 2016, Torres

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SEPTIÈME SERVICE Côte de veau de lait cuit à basse température mousseline de panais à l’orange et son jus de cuisson au foie gras Milk-fed Veal cutlet orange flavored parsnip mousseline with foie gras jus Sangiovese San Selice Il Grigio Chianti Classico, Gran Selezione DOCG HUITIÈME SERVICE Planche à dessert du Chef Chef’s Dessert Platter Soupettes de fraises pochées au vin doux et verveine glace à la vanille et bourbon, éclat de meringue Poached strawberry soup with sweet wine and verbena bourbon and vanilla ice cream, meringue flakes Macarons en ganache de framboise pâte de fruit d’abricot et miroir d’un coulis de cassis Raspberry ganache Macarons jellied apricot, black currant coulis Charlotte aux melons confit en crémeux de mascarpone aux zestes d’agrumes, tube de chocolat Melon Charlotte citrus mascarpone confit, chocolate tube Porto Taylor Fladgate 20 ans

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto (Submitted by Paul Morrell, Vice-Chargé de Presse) Dîner Amical at Eigensinn Farm, Singhampton Ontario On July 16, 2017 the Toronto Bailliage of the Chaine des Rôtisseurs held a unique dining experience at the Eigensinn Farm in Singhampton, Ontario. Chef Michael Stadtländer and his wife Nobuyo hosted our small group in their farmhouse for this highlight of the 2017 calendar.

Carefully sourcing products from the farm, Chef Stadtländer artfully put together a stunning meal that captivated all that attended. Participants were encouraged to bring their own wines to complement the meal as the farm is not licensed for the sale of alcohol, leading to some “interesting” pairings and lots of cheer. While the food was outstanding, the actual space at the farmhouse is absolutely unique, if not a little strange. The Stadtländer's love for eclectic art is playfully married into the entire dining experience, making for an unforgettable evening.

Chandeliers consisting of sticks, antlers and naked baby dolls hover above the dining table and a giant wine bottle tree is visible out the window amongst the tall pines. As a truly unique sidelight, and certainly adding to the prestige of this fine event, the Wall Street Journal was present to document the evening and to write a piece on Stadtländer and the Eigesinn Farm.

The “Wine Tree”.

Cyndi Grossman and Matthew Connolly.

Jason and Nicole Clarke.

Sticks, antlers and naked baby dolls chandelier.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto continued

Bailliage du Manitoba (Submitted by Cameron Gray, Bailli Régional) What a year 2017 has been for the Manitoba Bailliage - an extremely active Dîner Amical schedule, increased Red River College Culinary Arts Scholarship funding, a successful Jeunes Chefs competition, the continuation of l’Ordre Mondial Chapter, and a grand summer barbecue.

Annually, the Bailliage hosts a Jeunes Chefs competition under the supervision of Bernard Mirlycourtois, ViceConseiller Culinaire. This past year, five young chefs participated, with Darnell Banman of St. Charles Country Club emerging as the local winner. He will enjoy his participation in the National Jeunes Chefs Rôtisseurs competition in Ottawa this October.

Dining table.

The Manitoba Bailliage is now proud to sponsor three scholarships presented to students enrolled in the Culinary Arts Program at Red River College. The students annually host a Dîner Amical for the Bailliage at which time the scholarships are presented. Marco DeLuca, Vice-Chargé de Missions, has taken on the responsibility of coordinating this event which showcases the Chaîne to future culinarians. The students work under the close supervision of Red River College Culinary Arts instructors, in the creation of the dinner which also enhances their culinary education.

Paul Morrell.

Proprietor Ed Lam, Maître Rôtisseur, and his Yujiro culinary team treat the attending Manitoba Bailliage members to a memorable Japanese dinner.

Attendess.

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In May, Chaîne attendees were treated to a magnificent Dîner Amical at Yujiros, the go-to Japanese restaurant in Winnipeg, where proprietor Ed Lam, Maître Rôtisseur, executed an incredible dinner. Attendees were delighted to be treated to the incredible elegance of the restaurant along with exceptional cuisine and service.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Manitoba continued Our October Dîner Amical was hosted at Elmhurst Golf & Country Club where Chef Shaun Kaluznick, Chef Rôtisseur, hosted his first Chaîne dinner. His unique style of cuisine blending his personal Ukrainian heritage and French passion was evident in each course of the dinner.

Wagyu beef ready to quickly cook on personal hot stone at Yujiro.

A gourmet summer barbecue was hosted by Jeff Scott, Maître Restaurateur, at Southwood Golf & Country Club to the pleasure of all in attendance. A perfect prairie summer evening was enjoyed by all.

Wood grilled Saint Angu cheese crusted prime striploin with chanterelles.

Entrée created by Chef Shaun Kaluznick hosted his first Chaîne Dîner Amical at Elmhurst Golf & Country Club.

Manitoba Bailliage members and guests gathered for a Chaîne summer barbecue hosted at Southwood Golf & Country Club by Jeff Scott, Maître Restaurateur.

Manitoba Bailliage members enjoying pre-dinner reception at Elmhurst Golf & Country Club.

As always, our Bailliage extends appreciation to Jim Jaworski, Chancelier Honoraire, on his exceptional selection of outstanding wines to pair with each and every course during our busy schedule of annual Chaîne events.

We look forward to our Chapître to be hosted at the Fort Garry Hotel at which time David Tetrault, Bailli Délégué of Canada, will be on hand to induct new Manitoba Bailliage members along with several promotions.

Perfect outdoor setting and evening enjoyed by those attending the summer barbecue.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary (Submitted by Jeff merin, Vice-Chargé de Presse) Weekend Event at The Post Hotel On May 20-21 2017, the Calgary Bailliage was hosted at the Post Hotel in Lake Louise for two wonderful evenings filled with great food and wine. Staring off with an Order Mondial event on the first evening, Linda Robinson and Jorge Ramos organised a fantastic flight of seven ports with ages totalling 325 years to celebrate Taylor Fladgate’s anniversary, as well as a special anniversary port celebrating the 150th birthday of Canada. The 21st featured an outstanding Dîner Amical. The Calgary Bailliage would like to thank the Schwartz Family for their past and continuing support of La Chaîne.

The Post Hotel Ordre Mondial Event

The table is set for the OM event.

Hors d’oeuvres Taylor Fladgate 325th Anniversary Reserve Port, Portugal

Fresh Pacific Halibut White Port Wine Beurre Blanc, Edamame Beans Sancerre, “La Moussière” Alphonse Mellot, 2015, Loire Valley, France

Whole Roasted Milk-Fed Quebec Veal Tenderloin Porcini Veal Jus, White Wine Risotto and Snow Peas Brunello de Montalcino, Villa Poggio Salvi, 2010, Tuscany, Italy

Cheese Buffet Taylor Fladgate Vintage Port, 1985, Portugal

Warm Valrhona Chocolate Cake With Raspberry Chambord Compote and Vanilla Bean Ice Cream Taylor Fladgate Single Harvest Tawny Port, 1965, Portugal 325th Anniversary Port close-up.

Port tasting flight.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued

Jorge Ramos and Linda Robinson, Vice-Echanson.

The Post Hotel Dîner Amical Hors d’oeuvres Champagne, Tattinger “Brut Reservee”, Reims, France

Fresh BC Spring Salmon Sashimi Olive Lemon Mustard Emulsion Chateau Smith Haut-Lafitte “Les Hauts de Smith”, 2013, Bordeaux, France

Sautéed Atlantic Lobster Purée of Sweet Onions, Vanilla Cardamom Coulis Chardonnay Beringer “Private Reservee”, 2014, Napa, California

Pan-Seared “Rougie” Duck Breast On Fresh Chanterelles and Fresh Spring Green Peas Red Wine Duck Jus Zinfandel Turley Wine Cellars “Juvenile”, 2015, California

Whole Roasted Alberta Lamb Loin Black Truffle and Rosemary Lamb Jus Pomme Fondant, Fresh BC Spring Fiddle Heads Château Canon-La-Gaffelière, 2002, St. Emilion, Bordeaux, France

Cheese: Oak Manor Blue Stilton Taylor Fladgate Vintage Port, 1994

Mango Sorbet With Pomegranate Coulis and Rhubarb Chip

Almond Financier Topped with Fuji Apple Compote Sour Cream Ice Cream Riesling Spätlese “Wehlener Sonnenuhe”, 2014, Weingut Joh. Jos.Prüm, Mosel Germany

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued Calgary Winter Club Champagne and Caviar Ordre Mondial Taittinger Champagne Welcome Taittinger Brut Reserve NV Champagne

Trio of Acadian Caviar Tasting Sturgeon Carpaccio Mirin vinaigrette, charred radicchio and taleggio cheese drops Taittinger Preclude Grand Cru NV Champagne

Sturgeon Consommé A happy table awaits the Dîner Amical.

Ordre Mondial at the Calgary Winter Club The Calgary Bailliage was hosted by the Calgary Winter Club for a special champagne and caviar Ordre Mondial featuring Acadian Sturgeon caviar and Taittinger champagne. The company for the event was great and the weather was fantastic. The Calgary Bailliage would like to thank Linda Robinson, Vice-Echanson; owner and president of Acadian Sturgeon & Caviar Dr. Cornel Ceapa; Executive Chef Antonio Tardi; Front House Manager Bridgette Oates; and the Calgary Winter Club.

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Pan fried potato gnocchi, bone marrow and Acadian gold caviar Domaine Carneros by Taittinger Domaine de la Pompadour Brut Rosé NV, Carneros

Sturgeon Tripe White beans fricassee and cicerones Taittinger Prestige Rose NV Champagne

Pan Fried Sturgeon Fillet Cauliflower purée and Acadian wild caviar Domaine Carneros by Taittinger Estate Pinot Noir 2014, Carneros

Cantaloupe Melon Sorbet Eau Claire vodka and Acadian green caviar Taittinger Nocturne City Lights Demi Sec NV Champagne

Linda Robinson (left) with Owner and President of Canadian Sturgeon & Caviar Cornel Ceapa.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued

Winner David Ryc (left) with Michael Dekker, silver medallist at 2008 Concours International des Jeunes Chef Rôtisseurs competition.

Glasses raised for the accolade.

2017 Jeunes Chefs Rôtisseurs Competition On June 9 2017, eight cooks put their skills to the test to see who would be crowned the Jeune Chef for Alberta.

The high calibre of these Jeunes Chefs Rôtisseurs made for a very exciting competition and made the judging difficult for the tasters. The Calgary Bailliage would like to congratulate David Ryc of The Fairmont Banff Springs on winning this event. The Bailliage would also like to thank all of the establishments represented by these young culinarians for the support they provided to all of the participants and their continued dedication to culinary excellence and the Chaîne des Rôtisseurs.

David Ryc hard at work during the competition.

Dîner Amical at Oxbow, Calgary

The competitors.

The Calgary Bailliage attended their last Dîner Amical before the summer at the newly renovated Oxbow restaurant in the Kensington Riverside Inn, a Relais & Châteaux property. The Calgary Bailliage would like to thank Mark Wilson, Bailli Provincial, and Jan Hansen, Bailli Régional, for a wonderful evening.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued

Oxbow Dîner Amical Kensington Riverside Inn Hamachi Crude Smoked red pepper emulsion, charred lime, basil NV Taittinger Brut Reserve Champagne, France

Butter Poached White Asparagus Confit egg yolk, Northern Divine caviar, king crab, citrus beurre blanc, fresh peas 2015 Culimina Unicus Grüner Veltliner, Okanagan, Canada

Trio of Agnolotti Green garlic velouté, Burgundy truffle 2013 Cakebread Chardonnay, Napa Valley, California, U.S.

Venison Tartare Pickled ramps, aioli, grilled sourdough, beet horseradish 2014 Laurent Perrachon Juliénas “Les Mouilles”, Beaujolais, France

Foie & Espresso Torchon Jan Hansen, Bailli Régional, speaks with the guests.

Brioche crouton, bourbon peach compote, rhubarb 2004 Hétszölö, Tokaji Aszǘ, 5 Puttonyos, Hungary

Strawberry Sorbet Kombucha, fennel pollen

Seared Duck Breast Duck confit and lentil crépinette, cashew crusted carrot, sour cherry gastrique 2014 Ramey Pinot Noir, Russian River Valley, California

Orange Creamsicle Brown sugar cake, charred lemon 2015 Quady Electra Orange Muscat, Madera, California

Cheese Table NV Alvear Solera 1927 Pedro Ximénez Sherry, Montilla-Moriles, Spain

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver (Submitted by Ann Collette, Bailli Régional) Shaughnessy Shines for Chaîne AGM For more than a decade, the Vancouver Bailliage has held its annual general meeting and fundraising auction at Vancouver’s venerable Shaughnessy Golf & Country Club, and this year, on May 7, was no exception. The venue itself, of course, is world class, exceeded only in its excellence by the wonderful cuisine of Executive Chef Peter Crook, Maître Rôtisseur.

Once again, Chef Crook outdid himself with this year’s amazing Asian-inspired repast, which included a huge selection of hot and cold hors d’oeuvres, followed by four original creations served hot at chefs’ stations, together with a bountiful seafood/charcuterie buffet and dazzling dessert station.

Shaughnessy Golf & Country Club Executive Chef Peter Crook Hors d’ Oeuvres Pink Tuna Sashimi, Pickled Seaweed Purée, Soya Dust, Togarashi Aioli, Shaved Ginger BBQ Eel Unagi Sushi, Wasabi, Pea Shoot, Sesame Cone, Duck Wonton Beggars Pouch, Thai Chili Mango French Burgundy Escargot, Garlic Butter, Pernod, Spinach Puff, Carrot Ginger Shooter, Lime Foam, Maple Miso Glazed Black Cod Sweetbread & Lobster Tart, Brandy Cream, Poached Leek Vegetable Pakora, Blood Orange Cilantro Mint Yogurt Dip Chefs’ Stations Shaughnessy Mini Fish Bowl Seafood Cocktail Side Stripe Shrimp, Surf Clam, Digby Scallop, Octopus, Dungeness Crab, Caviar, Seaweed, Cucumber, Papaya, Wasabi, Togarashi Aioli, Frisée, Radish Sprouts, Yuzu Pearls

Potato Tort, BC Forest Wild Mushroom Cognac French Truffle, Chervil, Heirloom Baby Tomato

Halibut, Chorizo, Black Bean Purée Avocado, Piquillo Jam, Lemon Emulsion

Bison Tenderloin Apple-Smoked Bacon, Braised Short Rib Poached Quail Egg, Sherry Glaze,Apple Barley Risotto, Kabocha Squash Purée, Spring Asparagus Tips

Buffets Seafood & Charcuterie & Dessert A spectacular seafood buffet featuring a selection of fresh West Coast oysters was a popular stop at the Vancouver Bailliage’ s AGM and dinner at Shaughnessy Golf & Country Club.

The fare at the four stations were beautifully complemented by the seafood/charcuterie buffet, which fittingly featured West Coast favourites, including chef’s house-made patés, terrines and smoked salmon, as well as a large selection of fresh-from-the-sea oysters and savoury condiments. Topping things off, the dessert table sparkled with a wide array of sweet, bite-sized morsels custom created by Shaughnessy’s talented young pastry chef. The accolade was presented by Chef Bruno Marti, Grand Officier Maître Rôtisseur

White Wines 2003 Château Magneau 2015 Hidden Crush Chardonnay 2015 Laurenz V Gruner Veltliner 2015 Island Nation Sauvignon Blanc 2015 Gran Albarda Viognier Red Wines 2014 Hidden Crush Cabernet Sauvignon 2012 Whitehaven Pinot Noir 2000 Le Grand Cros Carignan 2015 Fontella Chianti 2003 Anciano Tempranillo Gran Reserva

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued While Chef Crook’s culinary creations (together with the large selection of interesting wines from the Chaîne’s own cellar) alone were cause for celebration, the Chaîne’s ever-popular fundraising auction proved another highlight of the evening. The night saw lively bidding both on silent and live auction items, which this year included a custom dinner for 10 by Chef Scott Jaeger, Vancouver ViceConseiller Culinaire and Maître Rôtisseur, and his young chef, Michael Roszell, 2017 Canadian Jeunes Chefs champion. One-hundred per-cent of the proceeds of that auctioned dinner experience, which raised $4,500, were committed by the Vancouver Bailliage to support young Michael in his lead-up to this year’s Concours International des Jeunes Chefs Rôtisseurs competition in Frankfurt. Many thanks to Chef Peter Crook and the entire Shaughnessy kitchen and serving staff for another absolutely amazing event.

Executive Chef Peter Crook, Maître Rôtisseur, enjoys a well-deserved glass of champagne with his brigade during the glowing accolade.

(Left to right) Chef Scott Jaeger, Vice-Conseiller Culinaire, and long-time Chaîne member Alice Spurrell are joined by Dame de la Chaîne Joy Singbiel and her husband, Nick Peacock.

Vancouver Chaîne member Dr. Vlad Krajina (left) enjoyed his outing to the Chaîne’s AGM and auction with his friend Dr. Cyndi Henderson.

Viva La Quercia!

Tucked away discreetly at the corner of West 4th and Alma in the Kitsilano neighbourhood of Vancouver is a gem of the local culinary scene. Voted “Restaurant of the Year in 2011” La Quercia (and its quaint sister establishment L’Ufficio, which adjoins the restaurant) is so low-key it would be easy to miss if you blinked.

However, that was not the case for the members of the Vancouver Bailliage, who came together on a balmy summer Sunday at the end of July to experience a little taste of Italy at the hands of multiple award-winner Chef Adam Pegg.

Tom Wong, Chevalier, and his wife, Selmay Choy (right), took the opportunity of the AGM to give Selmay’s visiting sister Wilmay, a taste of the Chaîne.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Chef Pegg is renowned in Vancouver for his traditional Italian cuisine and his emphasis on showcasing the best of whatever is in season at any particular time of the year – a fact reflected in his ever-changing menu. The late July timing of the Vancouver event ensured Chef Pegg had lots of market-fresh produce to choose from in crafting his menu.

La Quercia Executive Chef/Owner Adam Pegg Ricevimento di Benvenuto NV - Valdo - Marca d’Oro - Valdobbiadene - Prosecco Superiore

Antipasti Uno Assorted House-made Charcuterie, Paté, Pickled Vegetables 2014 - Cantina Riff - Progetto Lageder - Pinot Grigio delle Venezie

Antipasti Due Parmigiano Soufflé, Grilled Squid with Salsa Verde 2016 - Argiolas - Costamolino - Vermentino di Sardegna

Primi Uno Risotto a Funghi (plated)

Primi Due Chicken Liver Ragout with Bigoli Pasta 2014 - Zonin - Valpolicella Ripasso Superiore

Secondi y Contorni Braised Lamb Shoulder with Seasonal Market Vegetables 2007 - Apollonio - Squinzano Rosso

Dolci (Left to right) Former Vancouver Bailliage member Rajesh Taneja, who now resides in Vietnam, delivered the accolade at the La Quercia dinner.

Raj, who is active in La Chaîne in Southeast Asia, is seen here with Wanda Ngo and Vancouver’s newly-minted Echanson, Clement Lau.

Assorted Delectable Dessert Platter Coffee

The La Quercia dinner (which spilled over into the L’Ufficio space due to high demand) marked a refreshing departure from the typical Chaîne event. Here, the usual stand-up reception with pass-around canapés was replaced with a welcoming glass of Prosecco, followed by a seated opening course comprising Chef Pegg’s house-made charcuterie and accompaniments.

Chef Adam Pegg did a masterful job of capturing the flavours of summer in his special Italian dinner for members of the Vancouver Bailliage.

Successive courses, all of which were served family-style, featured creative riffs on many classic Italian dishes, including risotto and bigoli pasta, all of which were perfectly paired with a selection of Italian wines. For the main course, Chef Pegg served fall-from-the-bone-tender braised lamb shoulder with fresh market vegetables.

Chef Adam Pegg’s dinner at La Quercia included his own riffs on Italian culinary classics, including a delicious parmesan soufflé.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued In fact, true to his farm-to-table roots, Chef served lamb he had raised himself. Now that’s dedication. The accolade was presented by M. Rajesh Taneja, Chargé de Missions.

Mangia!

For 25-year Chaîne member Stephany Brower (right and pictured here with Bailli Ann Collette), the dinner at YEW marked her last Vancouver event. She and her husband Donald are moving to California.

One of the Vancouver Chaîne’s newest members, Stefen Langford (the new owner of Bistro Pastis), was among the 45 enthusiastic members who attended the dinner at La Quercia.

A Columbian-born, French-trained chef, Chef Gomez has worked in some of Europe and China’s most renowned kitchens. Not surprisingly, given the breadth of his experiences, Chef Gomez’s own culinary style has a decidedly worldly flair, with influences from South America, Paris, the Mediterranean and China. Many of those wonderful flavours and unique styles found expression in the fabulous five-course dinner Chef Gomez custom-created for the Vancouver Chaîne at its September 12 kick-off to the fall dining season.

Linda Annis brought along her long-time friend (and BC MLA) Stephanie Cadieux to enjoy some fresh Italian cuisine.

YEW Dinner Celebrates the Sea YEW Restaurant + Bar at the elegant Four Seasons Hotel Vancouver has long enjoyed a reputation for culinary excellence thanks in no small measure to the hotel’s uncanny ability to consistently attract world-class chefs.

This tradition continues thanks to last year’s arrival of a new culinary star at YEW – Executive Chef Weimar Gomez.

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Chef Weimar Gomez’s sablefish topped with a crab and ricotta-filled ravioli was one of the stars of what was ultimately a five-star dinner at YEW.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued The Baron-Fuente Brut Grand Reserve Champagne did masterful double-duty, both as the wine of welcome and in its subsequent pairing with chef’s amazing opening course of velvety lobster bisque. True to the seafood focus of YEW, the dinner also showcased sumptuous scallops with a tangy cauliflower tabbouleh as well as buttery sablefish coupled with a crab and ricotta-filled ravioli. For the stellar main course, Chef changed his tack, serving generous portions of perfectly prepared beef tenderloin together with Jerusalem artichokes, rutabaga, and blueberry and beetroot reduction.

YEW Seafood + Bar at the Four Seasons Vancouver Executive Chef Weimar Gomez Amuse Bouche Lobster Bisque Lobster Meat, Green Peas and Crispy Leeks NV, Baron-Fuente, Brut Grand Reserve Champagne

Scallops Cauliflower Tabbouleh, Parmesan Crumble 2014 Château de Sancerre, Sancerre-Blanc

Sablefish Crab and Ricotta Cheese Raviolis, Artichokes, Green Asparagus 2014 Cantina Riff, Progetto Lageder, Pinot Grigio delle Venezie

Roasted Beef Tenderloin Jerusalem Artichokes, Rutabaga, Blueberry and Beetroot Reduction 2000 Domaine du Landeyran l’Ame des Schistes, Saint Chinian

Dessert Raspberry Chocolate Green Tea Cake Green Tea Ice Cream, Raspberry Crunch, Chocolate Crème Coffee

A beautiful raspberry green-tea cake provided the sweet culmination to the perfect evening.

The accolade was presented by Gerry Weber, Chevalier.

Our thanks to Chef Gomez and his entire kitchen brigade, together with the wonderful management and attentive serving staff at YEW, for a truly memorable dining experience.

The truly exquisite dinner at YEW was sweetly capped off with a delicious green-tea cake and ice cream confection served with fresh coffee.

(left to right) Enjoying a night out at YEW are Gisela Loss; long-time member Jim Robertson; Bob Charlton, Vice-Conseiller Gastronomique; and Milena Robertson.

Veteran Chaîne members Matt Petley Jones (left) and Dr. Vlad Krajina (right), with Matt’s lovely partner Sue Danahy.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued

David Tetrault, Bailli Délégué du Canada, made a special trip to Vancouver to pay homage to Chef Marti, where he was joined by Jane Ruddick, BC Bailli Provincial, and many members of the Vancouver Bailliage. Also present and/or participating in the event were 10 leading Canadian chefs who had been mentored by Marti during his long and distinguished career, each of whom stepped up to prepare one of the 10 courses served through the evening.

Chaîne members Michael Pye and his Fairmont Hotel Vancouver team were enthusiastic participants at the YEW dinner, including the hotel’s new Director of Food and Beverage Thomas Houston, pictured here with Bailli Ann Collette. Tom was a member of the Bermuda Bailliage.

Chef Bruno Marti Honoured Chef Bruno Marti, Grand Officier Maître Rôtisseur, has long been recognized as a legendary force in culinary circles, and not just within the Chaîne des Rôtisseurs, but throughout the entire industry – locally, nationally and internationally. On September 22nd, the great respect and esteem in which Chef Marti is held was front-row-centre yet again as the Vancouver chapter of Les Dames d’Escoffier conferred its highest honour on him at its 2017 gala black-tie fundraising dinner at the Four Seasons.

One hundred guests sat down to dine at a single long table to honour Chef Marti, including his three sons, their spouses and four of his lovely granddaughters, all of whom had travelled or flown in to attend the event.

Les Dames d’Escoffier 2017 honouree Bruno Marti (right centre in tuxedo) took a moment to enjoy a group photo with his proud fellow Chaîne members, including Dr. Jane Ruddick, BC Bailli Provincial, and David Tetrault, Bailli Délégué du Canada (to the immediate right of Bruno respectively). (Photo courtesy of Les Dames d’Escoffier – Danielle Wong Photography)

Among the culinary luminaries who cooked at the dinner were two Chaîne Vancouver professional members – Scott Jaeger, Vice-Conseiller Culinaire of Vancouver and chef/owner of The Pear Tree and Alex Chen of Boulevard Kitchen & Oyster Bar along with Tobias MacDonald, chef instructor at Vancouver Community College. Also on hand was Executive Chef Weimar Gomez of YEW Seafood + Bar at the Four Seasons, who had done such a masterful job of the dinner he prepared for the Vancouver Chaîne only two weeks earlier.

It was truly a night to remember, both for Chef Marti and all who attended to honour him. Heartfelt congratulations, Bruno, on this wonderful recognition. It is richly deserved.

Vancouver Bailliage Celebrates Canada’s Jeune Chef

Ten top Canadian chefs came together to cook for their friend and mentor Chef Bruno Marti at the Les Dames d’Escoffier gala fundraising dinner on September 22. (Left to right) Gus Stieffenhofer Branson, Michael Noble, Ryan Stone, Greg Hook, Margaret Chisholm, Scott Jaeger, Bruno Marti, (in front) Leslie Stav, Alex Chen, Tobias MacDonald, Weimar Gomez and Bermard Cassavant. (Photo courtesy of Les Dames d’Escoffier – Danielle Wong Photography)

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It was with great pleasure and enormous pride that the members of the Vancouver Bailliage watched their regional and 2017 Canadian National Jeunes Chefs champion, Michael Roszell, represent Canada at the 41st Concours International des Jeunes Chefs Rôtisseurs competition held in Frankfurt, Germany, in early September.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Michael, under the expert tutelage of his mentor and chef, Chef Scott Jaeger, Vice-Conseiller Culinaire, performed with distinction at the international competition in a field of 21 talented young chefs from Chaîne member establishments around the world. Congratulations, Michael, on a wonderful effort. We are all very proud of you.

Michael Roszell, Canada’s representative to the International Jeunes Chefs Rôtisseurs competition, competed well and did his country proud at this year’s event in Frankfurt, Germany.

Bailliage de Victoria (Submitted by David Izard, Vice-Chargé de Presse and Gail Gabel, Bailli Régional) World Chaîne Day at Villa Eyrie Resort On April 22, as World Chaîne Day took place around the globe, Chaîne des Rôtisseurs from three local Bailliages (Victoria, Nanaimo and Vancouver) gathered for epic celebrations at the spectacular mountain-side retreat of Villa Eyrie Resort. A surprise guest was David Tetrault, Bailli Délégue du Canada, who made the trip from Calgary to share in our celebration.

World Chaîne Day at the Eyrie presented a historic occasion; an evening to honour the association between Bailliages and to champion the excellence of culinary arts and hospitality. The resort was fully booked for the exclusive use of the Chaîne des Rôtisseurs. A guest culinary team of internationally acclaimed chefs, Bruno Marti (Vancouver), Hubert Scheck (Nanaimo) and Takashi Ito (Victoria), prepared the evening’s amuse bouche and champagne reception’s pâté de foie gras. A particular favourite was the slivers of herring roe on kelp.

This herring roe, when harvested, is typically found attached to long branches of kelp and is a prized Haida delicacy named K’aar.

The Vancouver Bailliage would like to thank Chef Jaeger for his ongoing, exemplary leadership of the Jeunes Chefs program; David Tetrault, Bailli Délégue du Canada, Chef Takashi Murakami, and the National Council for their support; Jane Ruddick, Bailli Provincial; Chef Bruno Marti, Grand Officier Maître Rôtisseur; Vancouver Jeunes Chefs program co-ordinator Ruth Grierson, Vice-Chargée de Missions; and all the dedicated Chaîne chefs who played such a pivotal role in preparing Michael.

Musician entertains invitees.

Our thanks, too, to the generous members of the Vancouver Bailliage who provided financial support to help Michael on his journey.

Moving from the reception to the Summit Restaurant meant a short walk into the main villa, past a waterfall-fed pond and spring flower gardens, not forgetting the view over Finlayson Arm and the valley below. All 80 in the group were quickly seated by hotel staff and welcomed by Susie Sirri, Bailli of the Nanaimo Bailliage.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued As is normal at Chaîne functions, the Summit Restaurant’s Executive Chef Terry Pichor introduced each course, highlighting his choice of local produce and the various preparation techniques used. Nettles, stripped of their notorious sting, were the unique ingredient incorporated into the agnolotti pasta second course. This was followed by a rabbit loin wrapped in pork, and then a sturgeon nugget plated to appear like osso bucco and served with risotto Milanese.

Lightly cured scallop basil seed, rhubarb, orange confit, olive.

Rabbit porchetta, Code’s Corner Farm légumes, fennel, rabbit jus.

Pastry Chef Mattias Conradi’s dessert, the lascivious “Chocolate Fourplay” was a naughty suite of four chocolate confections. The evening’s wine pairing included three from B.C. and one each from France, Spain, and Chile.

(left) Pastry Chef Mattias Conradi prepares the lascivious dessert “Chocolate Fourplay”. (above) The Chocolate Fourplay.

The evening concluded with the entrance of the kitchen brigade led by Executive Chef Terry Pichor. The accolade was delivered by three Chaîne Members as it highlighted not only the excellence of the food, its preparation and service, but also the value of, and reason for the event: World Chaîne Day. 72

Thanks to Dr. Jane Ruddick, BC Bailli Provincial, and Susie Sirri, Nanaimo Bailli, who organised a truly memorable event. Congratulations to World Chaîne photo winner, Gigi Choy, whose photo was described as “Nice rhythm especially with the hands of the Chef in the middle and on the right the eyes are drawn the beautiful dessert plate under construction. You can feel the intense atmosphere and wordless co-operation between the professionals.”

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued World Chaîne Day The Summit Restaurant at Villa Eyrie Resort Lightly cured scallop Basil seed, rhubarb, orange confit, olive Ex Nihilo Vineyards 2015 Riesling, Okanagan Falls, BC

Nettle Angnolotti With garlic butter, black trumpet, mushroom, hazelnut Lock & Worth Winery 2015 Semillon, Naramata, BC

Rabbit porchetta Code’s Corner Farm légumes, fennel, rabbit jus M. Chapoutier, 2015 ‘Les Meysonniers’ Blanc (Marsanne) CrozesHermitage, France Riscal 2014 ‘Riscal 1860’, Castilla y Leon, Spain

Sturgeon osso bucco Risotto Milanese, asparagus Red wine bone marrow sugo Calieterra 2007 ‘Cenit’, Colchagua Valley, Chile

Chocolate fourplay Carnalized white chocolate parfait Chocolate lasagna Dark chocolate sorbet Single origin 72% dark chocolate truffle tartlet Alderlea Vineyards 2007 ‘Heritage Hearth’ Fortified, Cowichan Valley, BC

Restaurant Manager Mark Niven and Assistant Manager Stacey pour bubbles.

But, if only the delectable amuse bouche of garlic and lemon sautéed spot prawns on a sourdough crouton had been the main course………sigh !! Seriously though, getting down to the business of lunch was eagerly awaited, with several members and guests already deciding to order Unsworth Vineyard’s Prosecco‐style Charme de L’ile, served at the reception. Before lunch was served, estate owner Tim Turyk introduced Sommelier Chris Turyk, Executive Chef Maartyn Hoogeveen, and Restaurant Manager Mark Niven. Tim shared a little history of the estate which he mused was to be his “little project” after moving on from his fishing‐related business. Not quite his anticipated experience, but then the rest is very successful history!

Unsworth Vineyard Restaurant The Bailliage visited Cowichan Valley’s Unsworth Vineyard in late June for a lovely luncheon and Sunday afternoon wine tasting. What made the visit to the Unsworth so special? “This is after-all Vancouver’s Island’s most talked about local wineries and perhaps one of the most bucolic of rural settings.” The beautifully restored original heritage farmhouse is now home to the restaurant. The building’s exterior is lush with this year’s vine foliage. Chickens off in the distance freely traverse the vineyard.

And here we were, visiting after weeks of endless rain on the finest of summer days. While some members dusted off their classic sports cars for the commute, the majority of our entourage relaxed in comfort aboard a new and sleek chauffeur-driven air conditioned limo‐bus. As we arrived, “Team Unsworth” was ready and awaiting with flutes of “bubbles.”

Grilled nectarine salad of bocconcini, arugula, prosciutto and toasted almonds.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Lunch: A grilled nectarine salad of bocconcini, arugula, prosciutto and toasted almonds, paired with Unsworth’s crisp 2016 Pinot Gris. Then a whipped goat cheese and thyme mousse topped a “tower” of wild B.C. sockeye salmon resting on garlic lemon mash and a base of golden beet carpaccio.

Bailli Ian Batey presents Sommelier Chris Turyk with certificate.

Wild BC Sockeye salmon.

Unsworth’s Sauvignette was an interesting and successful wine choice. Without a doubt, the most member comments that I received addressed dish presentation and the main course’s melt‐in‐the‐mouth pan‐fried duck breast—perfectly prepared, rare, served on a bed of local wild mushrooms and a lusciously creamy cherry risotto, micro greens and a delicate black cherry sauce.

Unsworth’s 2014 Pinot Noir Reserve was the pairing.

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The chocolate lovers’ passion was satisfied with a dessert of dark chocolate terrine squares served with a sour cream sorbet, a touch of chai tea mousse, fresh raspberries and a strawberry coulis garnish. The dessert wine paired was Unsworth’s fortified offering, Ovation.

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Executive Chef Maartyn Hoogeveen delivered a memorable menu, beautifully presented and with well‐balanced flavours. Restaurant Manager Mark Niven and his service team had table settings both inside and on the outside deck, which was shaded by a roof of black canvas umbrellas. The restaurant’s black colour theme was continued in the very professional dress of the serving staff. Sommelier Chris Turyk introduced each wine and its production history. This gave our own Echanson, Larry Arnold, a rare opportunity to enjoy the event without having to provide his usual very educational wine commentary. Bailli Ian Batey, and Gail Gabel, ViceArgentier, thanked our host Tim and his Unsworth restaurant team for an enjoyable lunch experience and presented Chaine certificates of appreciation to the team.

The accolade: Chef Maartyn Hoogeveen (right) with kitchen staff.

A nice touch was finding Tim, Mark, and Assistant Manager Stacey at the entrance to see us out, shaking hands as we left the restaurant. But that was not the end of the day. Following lunch, Chris Turyk hosted us in the

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued tasting room where we had an opportunity to sample Unsworth’s very fine rosé as well as Unsworth’s “other” bubbles, a quite delightful Cuvée de L’ile that saw several members hastily adding to their shopping list. Speaking of which, many filled Unsworth signature black four‐bottle carrying bags were observed leaving the property, headed to Victoria by sports car or sleek limo‐bus, all accompanied by very satisfied Victoria Bailliage members.

ahead, a flute or two of the Vértice Gouveio made for a great start to a lovely afternoon at the Littlepage seaside residence! Who could know such good things could come from unexpected places.

Unsworth Vineyard Restaurant Luncheon and Garden Party CHAMPAGNE RECEPTION BC Spot Prawns Sautéed with garlic, parsley and lemon on sourdough crostinis Unsworth Vineyards Charme de L’ile

LUNCH Grilled Nectarine Salad Prosciutto, bocconcini, arugula and almonds 2016 Unsworth Vineyards Pinot Gris

Wild BC Sockeye Salmon Golden beet carpaccio, garlic and lemon mash, Whipped goat cheese and thyme mousse Unsworth Vineyards Sauvignette

Michele La Sage: "Sugar can cover a lot of flaws, but this bargain bubble is clean as a whistle and anything but austere!”

The first tasting proved to be an elegant and refined dry sparkler from the lonely solitudes of the Douro Valley in Portugal. Made in the traditional method, partially barrel fermented, aged on its lees for 60 months before release, the Vértice Espumante was elegant and refined, with a fine mousse, subtle fruit flavours and a clean, dry finish.

Pan-Fried Duck Breast Local wild mushroom and cherry risotto, Black cherry sauce, micro greens 2014 Unsworth Vineyards Pinot Noir Reserve

Dark Chocolate Terrine Sour cream sorbet, chai tea mousse, fresh raspberries, lemon balm Unsworth Vineyards Ovation

2017 Chaîne Champagne Extravaganza Our annual champagne tasting is consistently one of the Bailliage’s most popular and highly anticipated events.

This year’s “Champagne Extravaganza,” now in its 26th year, was an amazing afternoon and quite possibly the best yet! As has been customary in recent years, the event was generously hosted by Jack Littlepage and wife Ruby at their beautiful seaside residence on Ten Mile Point.

The afternoon featured six lovely wines, each carefully selected for the occasion by Larry Arnold Vice-Echanson.

Quaffed with much enthusiasm and a great deal of bravado as guests braced themselves for the afternoon

Larry Arnold and Marion Aberden (guest)

Our second pour to start the afternoon was the Chanoine Brut Réserve –the second oldest house in Champagne. As Larry commented, the wine was as lovely to look at as it was to drink. Yellow-gold with a persistent mousse and a subtle citrus, biscuit and buttery bouquet and a long crisp finish!

The fourth pour, the Cuvée Signature from house Bauchet, was “one of the largest growers in Champagne that you have never heard of.” It was very tasty indeed—elegant, 75

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued lovely mousse, subtle apple, vanilla and citrus flavours, a nimble texture and a steely resolve.

Champagne Extravaganza OYSTER STATION Selection of oysters on the half shell Lemon, cucumber and jalapeno mignonette, fresh horseradish Oyster Caesar shooters Crispy bacon, pickled beans Lime and hot sauce served in pipettes Oysters Rockefeller Spinach, bacon, confit garlic cream, bread crumbs

CHARCUTERIE & FROMAGE STATION Selection of local / international cheese Array of cured and smoked meats Chutney, pickled vegetables Crispy bread, olives, spiced nuts Pâté de foie gras Steak Tartare Basket of toasted baguette

PASSED CANAPES

Dr. David Flaherty.

Guest Chef Castro Boateng of House of Boateng and his culinary team prepared an outstanding tasting menu. The tasting menus and four tasting stations included an assorted charcuterie and fromage station, a bounty of fresh oysters served three ways, fresh pasta, and a dessert station. It was the parmesan Reggiano cheese wheel acognac flambé pasta that was a personal favourite.

Poached spot prawns Prosciutto, cured melon, Italian salsa verde Beet cured salmon Macaroon, candied jalapeno Harissa lamb rack, salsa verde “African fish & chips” Mini crispy battered fish & Plantain chips with spicy tartar sauce Smoked eggplant dip Zaatar grilled naan bread, pickled vegetables

PARMESAN REGGIANO STATION Fresh pasta cooked in a parmesan Reggiano wheel Garnishes: wild mushroom, fresh peas, crispy pancetta, spinach pesto, grilled chicken

DESSERT STATION White Chocolate Lemon Tarts Madeleines Mini Eclairs with Raspberries and Vanilla Cream

Oyster station

Lyle Viereck and Gail Gabel.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued

Dîner Amical at Victoria’s Oak Bay Beach Hotel In early October, the Bailliage returned to Victoria’s Oak Bay Beach Hotel for a fall harvest black-tie Dîner Amical.

Cheryl Williams and Christian Sealey, the conference services food and beverage managers, chose the hotel’s grand lobby and arranged three large round tables, each hosted by a Victoria council member, to accommodate the 30 Chaîne members and guests. The grand lobby’s stunning oceanfront views set the stage for a lively, yet private and intimate, dining experience.

June Mikasko and Guest

Members were pleased to welcome special guests Truus and Patrick Biddlecombe-Sanders, visiting from Australia after touring Greenland and Eastern Canada.

Executive Chef Kreg Graham introduced each course, beginning with the first, a swimmer scallop and uni crudo, served on the half-shell and lightly dressed with Calamansi vinaigrette. Chaîne member Spencer Massie provided an excellent commentary on the champagne enjoyed earlier and the Grand Bateau Bordeaux Blanc 2010 chosen to pair with the first course. This was Spencer’s first time presenting the wines at a Chaine event and he provided very interesting background information on the vineyards, the wine makers and their products as the evening progressed.

The following course, a beet carpaccio, featured five different coloured beets, eliciting a comment from our guest, Patrick Biddlecombe, that he was only familiar with the traditional red beets in Australia. The Guigal CrozesHermitage Blanc 2015 was served with the beets.

Pasta station.

Dessert station

The main course, the honey roasted duck breast, was a particular favourite, as were the accompanying chanterelle mushrooms and carrot harissa. The 2001 Produttori del Barbaresco selected from the cellar was a perfect choice to complement the duck. The chef’s excellent and elegant presentation was again reflected in this and each course served during the evening.

The Fritz Kaiser le Douanier, a classic artisanal cheese presented with signature line of ash, and pickled cherries preceded the dessert course. Pastry Chef Teddy Gopaloo described how he produced his delicately layered stack of autumn apple flavours and textures, resting on an almond sable and topped with a small white chocolate hoop. The pairing was a Sea Cider Rumrunner.

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La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Oak Bay Beach Hotel Dîner Amical Champagne & Canapé Welcome Reception Gougères with chicken liver mousse Apple ahi tuna, crispy nori, shiso and smoked trout caviar Veal sweetbread beignets with rosemary and onion cream Baron-Fuenté Grande Réserve Champagne Brut NV

Menu Variations of autumn apples.

Coconut, chocolate, and fruit jelly mignardises, served with coffee and tea, was followed by the evening’s accolade, given by Patrick Biddlecombe. As a retired executive chef, Patrick was particularly interested in the menu’s Japanese influence. Patrick congratulated Kreg Graham and his culinary team and expressed his appreciation to the service team for a job well done.

Ian Batey took the opportunity to thank current and past council members for their dedication during his years as Bailli of Victoria. Ian is now Bailli Régional Honoraire, joining an illustrious group of his predecessors who include Daniel Rigollet, Lyle Viereck and Colin Southcombe. Ian assisted Gail Gabel, Victoria’s new Bailli, in presenting the Chaine certificates of appreciation to the culinary and service teams.

Theresa Dickinson, Maître Hôtelier Honoraire, offered a toast to “departed friends” in honour of three of our members, Iain Rennie, Colin Mantell and Elaine Curling, who had passed away in recent weeks.

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Swimmer scallop, uni crudo Calamansi vinaigrette Grand Bateau Bordeaux Blanc 2010

Beet carpaccio Pistachio, pomegranate reduction and whipped chèvre

Pan roast, sake brined sable fish Pork belly celeriac, smoked shoyu and pickled shimeji mushrooms Guigal Crozes-Hermitage Blanc 2015

Yarrow Meadows duck breast roast with wildflower honey Colorado porcini carrot harissa and ground cherry sauce Produttori del Barbaresco 2001

Fritz Kaiser Le Douanier pickled cherries Variations of autumn apples almond sable Sea Cider Rumrunner

Mignardises