Holiday Black Tie

The Annual Holiday Black Tie Event was held at the world famous Europea with Chef Jerome Ferrer.  The new restaurant and menu were created by chef Jerome Ferrer and Rene Richard cyr of Cirque du Soleil fame. Europa was awarded the no 1 Restaurant in Canada and 24th in the world by Trip Advisor and won the Americas best Restaurant and bar design award.

The evening was created by members Michele Leduc and Louis Villeneuve. The wines were selected by our Cellar Master Earl Eichenbaum. 

The members enjoyed not 7 fine services, but 7 fine presentations. Each service was a mini show for all the senses. With the oysters in a salted brine we wore VR goggles to watch the fisherman in Prince Edward Island pulling up the oysters and bringing them on deck... the waiters removed our goggles and "voila" fresh oysters were sitting on the plate in front of each of us.

"Scene 4" We cooked Marshmellows on little stone firs set at the table

Always a choice of fish or meat - lobster or duck all prepared in 2 or 3 ways and presented as a mousse, foie gras and sliced .

Menu:

Prologue INUKSHUK, AMERICAN WALK Land-sea introduction, vegetable muslin iroquoise and banic bread
••• Wolfberger Crémant d’Alsace, France

Scenes Scene 1
LOBSTER TEA
Lobster Medallion Cona Coffee Maker
and Thai vegetable tea with aromatic herbs

••• Raats Original Chenin Blanc 2018, South Africa
OU

THE THREE LITTLE DUCKS
SUCRE LE BEC
Foie gras parfait with caramelized gravy,
maple chunk, roasted with passion fruit

••• Raats Original Chenin Blanc 2018, South Africa

Scene 2
TRAVEL IN IMMERSION 2.0
New Brunswick oyster, chowder cream
clams, sorrel jelly and caviar

••• Domaine Eric Chevalier la Noë  Muscadet Côtes de Grand Lieu 2017, France

Scene 3
BEEF AND BEEF: EAST IN WEST
From Alberta to Quebec, a scarred iron
and ash, the other braised
and the third Wagyu in chicane

••• Zenato Amarone della Valpolicella Classico 2015, Italy
OR

A FISHERMAN IN THE COUNTRY
Sea bass fillet, cooked in a hay pan.
Alaskan crab hen's milk

••• Attems Pinot Grigio 2018, Italy
OR

NATURAL PLANT
Thai coconut milk barley curry, leaf
lime with edamame beans.
Creamy polenta au gratin and vegetable powder,
honey reduction

••• Attems Pinot Grigio 2018, Italy

Scene 4 
END OF THE EVENING IN THE CORNER OF THE FIRE
Pre-dessert: Crispy-melting chocolate /
Gianduja marshmallows / 

Digestif de Gianduja

Scene 5
WOULD YOU LIKE TO DANCE ?
Dessert: Assortment of desserts with a frenzied rhythm
Epilogue
HEALTHY GUILT
Healthy caramel and fleur de sel guilt to break
through your care

••• Inniskillin Niagara Vidal 2017, Canada