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Canada Chapitre

Gatineau, December 4, 2014

Our Chapitre and Christmas Gala Dinner were held at Le Baccara Restaurant of the Casino du Lac-Leamy.

The Induction Ceremony was presided over by Bailli Délégué David Tétrault in his capacity as a Member of the Conseil d’Administration. He was assisted by Samir Hanna, Member Honoraire of the Conseil Magistral, and by Scott Riess, Bailli Provincial de l’Ontario.

Seventy members and guests attended the Gala Dinner served in the restaurant’s majestic dining room. It was a very memorable evening.


Carpaccio of smoked fillet of kangaroo

Crémant de Bourgogne, Prestige de Moingeon

Lobster from the Maritimes
Pouilly-Fumé 2012, Francis Blanchet

Seared giant scallop nugget
Pinot Noir 2013, Grochau Cellars, Willamette Valley, California

Pan-seared escalope of duck foie gras
Monbazillac 2011, Domaine de l’Ancienne Curé

Loin of venison in pastry with its braised shank cannelloni
Châteauneuf-du-Pape 2012, Domaine Chanssaud

Crisp meringue with Tahitian vanilla

Chocolate croquant with Speculoos ice cream
Rivesaltes 2012, Mas des Caprices

Thank you to the kitchen team for an exceptional menu and the entire staff for a professional, impeccable and very attentive service.

In particular we would like to give special acknowledgement to the work of three members of the team at Le Baccara for their dedication to the Chaîne des Rotisseurs: Sous-chef Pierre Lortie, Sommelière Danielle Dupont, and Maître d’hôtel Sylvain Sabourin.

Jean-Guy Gorley, Bailli
Steve Nash, Vice-Chargé de Presse