A Private Game Dinner Created By A Very Prominent Canadian Chef
The chef who created this meal is easily one of the very great chefs in Canada and one of the 2 or 3 best game chefs in Ontario. He must remain anonymous because of our antiquated food laws here.
Some of the wines we enjoyed with this meal:
1990 Le Montrachet by Remoissenet, in peak condition, well balanced, lovely fruit and long finish.
A 2011 Coche Dury Meursault, quite a fabulous nose, rather rich tasting with a slight mineral aspect.
Fabulous 1990 Bonne Mares from Compte Georges de Vogue, tasting of earthy minerality and dark fruits, well balanced with a nice long finish.
Passed Snacks no photos:
Cured Canada goose with truffle and fennel pollen
Olive oil poached Nova Scotia Bluefin tuna
Cold-smoked Haida Gwaii Chinook salmon celeriac “bottarga”
Game consommé with matsutake
Alaskan king crab
Alaskan king crab
FOGO ISLAND SNOW CRAB with japchae, hearts of palm and Alba white truffle.
CARPACCIO OF CHARLEVOIX MOOSE LOIN with foraged matsutake and Périgord truffle.
TERRINE OF GRIFFITH ISLAND PHEASANT & NORFOLK COUNTY DUCK AND DOVE with foie gras, toasted brioche, quince and game gelée. A fabulously rich dish.
BUTTER-POACHED BREAST & RAGÙ OF KING TOWNSHIP WILD TURKEY with canestri pasta, turkey jerky (see below) and Alba white truffle.
DUO OF NORFOLK COUNTY DUCK and MORNING DOVE BREAST with foraged Ontario pine mushrooms and duck jus.
WHOLE NORFOLK COUNY WOODCOCK À L’ANCIENNE with seared breast, confit head and leg, offal toast and jus naturel.
GAME CONSOMMÉ with mixed game and pancetta tortellini, celeriac and Périgord truffle.
ROASTED RACK OF GRIFFITH ISLAND DOE and BRAISED CHARLEVOIX MOOSE with spätzle, Newfoundland cloudberries and game jus.
Apple sorbet with Sevogle rhubarb compote.--> --> --> --> --> --> --> --> --> -->