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Canada Dinner

Victoria (British Columbia), May 5, 2013

Bailliage of Victoria

The Bailliage was treated to an exquisite Sunday evening event at the Mark Restaurant at the Hotel Grand Pacific.

As many across Canada are aware, the 26-seater ‘Mark’ is a richly panelled and finely appointed ‘signature’ restaurant within the larger hotel complex. It is where one can enjoy a unique blend of intimate dining and innovative and modern West Coast cuisine.



Facing the Inner Harbour and adjacent to the Legislature, The Grand Pacific is one of Victoria’s upper tier hotels. Once seen as a retirement mecca – the Victoria of today is urban, ‘outdoorsy’, culinary and hip.



In keeping with this new culture, we were indulged with the menu below.

- Asparagus, poached quail egg, brioche, truffle

- Poached lobster, cauliflower panna cotta, English pea purée, radish salad

- Pan-seared sea bream, baby artichokes, macerated tomatoes, fennel broth

- Roasted loin and braised belly of suckling pig, sautéed morel mushrooms, sour cherry garnish

- Goose leg confit and sous-vide breast, seared foie gras, farro risotto, Brussels Sprouts’ leaves, rainbow carrots, Armagnac jus

- Goat’s milk ricotta, fava bean purée, honeycomb, coriander and sesame seed cracker

- Coconut and passion fruit crème brûlée, macadamia nut Pavlova, caramelised pineapple, vanilla-infused mango


During the dinner Stuart Brown, Vice-Conseiller Gastronomique, gave a short discourse on the wines paired with the courses.



At the conclusion of service, Chris Schrader, Vice-Chargé de Missions, proposed a truly deserved vote of thanks. Emory Haines (Director of Operations), Rick Choy (Executive Chef), Ian Goard (Executive Sous Chef) and Daryl Pope (Restaurant Chef) were profusely congratulated on providing the Bailliage’s members and guests with an extraordinary evening.

David Buchan, Vice-Chargée de Presse

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