Just wondering if anyone else has experience with La Chaine des Rotisseurs? I was invited last week as a guest and had a wonderful evening at the Carleton Grill. There is info about La Chaine here, but I will share my experience below
chainedesrotisseursoutaouais.com
The evening began at 6:30 with cocktails; prosecco with campari and pernod. Passed apps during cocktail time included scallop risotto, squab risotto, lobster spring rolls and crab puffs.
At dinner the guests are introduced and the members mostly wear their "chains" which indicate their rank, the length of time they have been members and pins from other chapters around the world they have dined.
The complete menu is designed and prepared by the chosen chef specifically for La Chaine des Rotisseurs members.
Our first course was torchon of foie gras, generously carved tableside and served with fig marmalade and pureed dates. Served with a lovely Sancerre.
Next came langoustines en cocotte with a fresh coriander and ginger broth, quail ravioli and a 2012 Magellan Viognier.
An intermezzo of vodka, mint and lime granita came just before the entree.
The chef's entree was his entry in the 2013 Gold Medal Plates competition(pictured). Sous vide goose breast, onion galette, mushrooms, caramelized apple puree, sauce royale and borscht caviar. Served with a Beamsville Bench Pinot Noir.
It was followed by a lovely selection of artisanal cheeses and a ground cherry chutney accompanied by a Gilles Louvet Pinot Noir.
Dessert was a flourless chocolate almond biscuit, vanilla bourbon ice cream, Tatin stack of Granny Smith apples with vanilla emulsion served with Peller Late Harvest Vidal.
All the food was designed to impress very demanding clientele, and it was all excellent and some dishes were sublime! At the end of the service, the chef, sous chefs, sauciers etc. came out and introduced themselves and answered questions.
If you are ever fortunate enough to be invited to one of these dinners, go for it. La Chaine hosts 8 or 9 of these special dinners every year and I'm told that the most sought after invitation is the gala Christmas dinner. It's always about a chef or team of chefs doing their very best for a small but appreciative audience. We found the group very welcoming to newcomers, and La Chaine is something I would love to be a part of on a more regular basis.
If anyone else has ever attended a dinner with La Chaine, please share your thoughts.
Interesting. I am familiar with La Chaine (a friend of mine in Toronto is a member), but was not aware of local dinners. How does one go about getting invited?
I was invited by friends who are members, but if you go to the website they list coming events, contact info, and there are different prices for "non members" and "guests". Would love to go again sometime.
blubarry
chainedesrotisseursoutaouais.com
The evening began at 6:30 with cocktails; prosecco with campari and pernod. Passed apps during cocktail time included scallop risotto, squab risotto, lobster spring rolls and crab puffs.
At dinner the guests are introduced and the members mostly wear their "chains" which indicate their rank, the length of time they have been members and pins from other chapters around the world they have dined.
The complete menu is designed and prepared by the chosen chef specifically for La Chaine des Rotisseurs members.
Our first course was torchon of foie gras, generously carved tableside and served with fig marmalade and pureed dates. Served with a lovely Sancerre.
Next came langoustines en cocotte with a fresh coriander and ginger broth, quail ravioli and a 2012 Magellan Viognier.
An intermezzo of vodka, mint and lime granita came just before the entree.
The chef's entree was his entry in the 2013 Gold Medal Plates competition(pictured). Sous vide goose breast, onion galette, mushrooms, caramelized apple puree, sauce royale and borscht caviar. Served with a Beamsville Bench Pinot Noir.
It was followed by a lovely selection of artisanal cheeses and a ground cherry chutney accompanied by a Gilles Louvet Pinot Noir.
Dessert was a flourless chocolate almond biscuit, vanilla bourbon ice cream, Tatin stack of Granny Smith apples with vanilla emulsion served with Peller Late Harvest Vidal.
All the food was designed to impress very demanding clientele, and it was all excellent and some dishes were sublime! At the end of the service, the chef, sous chefs, sauciers etc. came out and introduced themselves and answered questions.
If you are ever fortunate enough to be invited to one of these dinners, go for it. La Chaine hosts 8 or 9 of these special dinners every year and I'm told that the most sought after invitation is the gala Christmas dinner. It's always about a chef or team of chefs doing their very best for a small but appreciative audience. We found the group very welcoming to newcomers, and La Chaine is something I would love to be a part of on a more regular basis.
If anyone else has ever attended a dinner with La Chaine, please share your thoughts.