O Canada

I was lucky enough to spend this past week in Ottawa, Canada. If you have never been to Ottawa you should go. The people are wonderfully friendly and accommodating. In the hotel where I stayed, and the restaurants in which I ate, the level of service was high.

I was there as part of a Le Cordon Bleu International training program where chef instructors from the US are invited to Ottawa to reverse their roles, so to speak. We, the instructors, became the students. We had lectures on learning theory and classical cooking. We were able to experience the process of culinary education from the standpoint of a culinary student rather than as instructor.

We had the opportunity to meet fellow instructors from around the US and work with them for the first time. The instructors were also responsible for doing "teaching demos" where we presented, in teams, to our fellow "students". Nothing like having a dozen or so fellow chefs to critique your food and presentation style!

At the end of the week, we were treated to a formal dinner in the restaurant at the school, Signatures. The restaruant sommelier paired wines with the food.

1st course: Deconstructed Andalusian Gazpacho with Lobster served with a Sancerre, 2005, Chateau du Nozay, Pascal Jolivet. This was a gazpacho presented in a shot glass and then had its component parts featured in individual presentations on the plate. The wine was fruity, rich and with a wonderful undertone of minerality and chalkiness so typical of these wines.

Second course: Seared foie gras poele with a truffled boudin blanc and apple/rhubarb compote. The wine was Canadian, Niagra Escarpment 2006, Indian Summer Riesling. This is a delicious late harvest wine with all the penetrating flavors of a classical Riesling, and almost over ripe notes of apricots, peaches, and honey.

3rd course: Boletus crusted scallops with oxtail ravioli and truffle jus. An unusual combination that was not wholly successful and made the wine pairing somewhat problematical. The wine chosen, a Macon 2000, Les Heretiers du Comtes Lafon did not have the body to stand up to the assertive flavors of the food items. A better quality Burgundy would have worked better, or, my choice, an Alsatian Pinot Gris.


A granite led to the entree course:

Roasted veal medallions with truffle coated sweetbreads and gratinee Swiss chard and pine nuts.
The wine here worked wonderfully well, a 2003 Pommard, Clos de La Platiere, Prince de Merode. It displayed the legendary Pommard nose of earth, mushrooms and barnyard with a vibrant color and fruits flavor that was intense but always elegant.


A votre Sante.