Canada Lunch
Bailliage of Vancouver
Vancouver, August 16, 2020
Celebrating summer by the sea
" the Bailliage provided handsome blue Chaîne logo face masks to all of its members and guests "

Just when it started to look like COVID-19 had put the kibosh on any possibility of holding a culinary gathering in Vancouver in 2020, the Bailliage found a safe and successful way to dine and celebrate. It took the form of an open-air, socially-distanced lunch on the expansive upper deck of the Royal Vancouver Yacht Club (RVYC) overlooking Burrard Inlet and Jericho Beach. Indeed, it couldn’t have been more perfect.

Under a cloudless summer sky, 34 members came together to enjoy a “Summer Luncheon by the Sea” prepared by Executive Chef Patrick Beaudoin with wine pairings by Sommelier Tracey Robertson.

Chef Beaudoin’s custom menu beautifully showcased the best of West Coast seafood, including Haida Gwaii scallop, West Coast tuna (prepared three ways), British Columbia sockeye (red) salmon and pan-seared local halibut, paired with a selection of wines from France and British Columbia.

One of the standouts of the afternoon was the salmon, which was served with a Château des Tours 2016 Brouilly ‘Vielles Vignes’. Decanted three times, the fresh, light red wine proved an inspired pairing with the delicate salmon, which was served in dashi.

In the spirit of the times, the Bailliage provided handsome blue Chaîne logo face masks to all of its members and escorts. Each table was supplied with its own bottle of hand sanitizer.

We thanked RVYC General Manager Jeff Merrin (a Vice-Conseiller Gastronomique Honoraire newly transferred from the Bailliage of Calgary to Vancouver) for his gracious welcome and for the outstanding efforts of his entire team. Special thanks also went to Food and Beverage Manager Michael Jenkins for ensuring every safety precaution was put in place for a great and safe experience for all.

Ann Collette
Bailli