AUX CHANTIGNOLES

Start off your evening with a refreshing glass of wine from Bar Le Foyer and relax in front of the massive hexagon-shaped stone fireplace—which anchors the lobby of the rustically luxurious Fairmont Le Chateau Montebello.

Aux Chantignoles at Fairmont Le Château Montebello

Once warmed up, embark down the grand staircase to start your culinary journey at Aux Chantignoles.

Aux Chantignoles at Fairmont Le Château Montebello

At the helm, Chef de Cuisine Hugo Lavoie-Drouin, makes his mark with legendary French dishes such as Frog Leg Ragout.

First to reach the table, was Chef Hugo's signature dish: Cornish Game Hen.

Aux Chantignoles at Fairmont Le Château Montebello

Not only was the plating on point and full of color, the taste was absolutely remarkable—which is no wonder this exquisite dish has been entered into the Global Chefs Challenge, with finals being held in Malaysia.

Then came a favorite, Pan Seared Foie Gras.

Aux Chantignoles at Fairmont Le Château Montebello

Sitting atop crisp pear tarte tatin, spiced crab apple added the finishing touch to a fresh and succulent second course.

Next, Smoked Scallop, Shrimp and Salmon Rillette made an appearance.

Aux Chantignoles at Fairmont Le Château Montebello

Cucumber and Sumac Crisp blended enthusiastically with Melilot Clover Crème Fraîche.

Opting for a hearty main course, Boileau Red Deer was an easy choice.

Aux Chantignoles at Fairmont Le Château Montebello

Nestled over salsify purée and savory rösti potatoes, the sweet essence of haskap (honeysuckle) berry sauce, meshed with the moistness and gamy flavor of the deer, made this dish a superb one.

Finishing the evening with a Blueberry Tart for dessert became an optimal choice that ended very, very well.

Aux Chantignoles at Fairmont Le Château Montebello

Always available by foot and Uber, but should you take the Bentley, valet parking is available. Follow Chef de Cuisine Hugo Lavoie-Drouin on Instagram.