Pretty good food, ravioli, veal and lamb were my favourite.
http://imperialhotelmanagementcolleg...vancouver.html
Reception:
Daniel Boulud, Lumiere and DB Bistro Moderne: Alsatian Tarte Flambe' of caramelized onions, cheese and pancetta
Vikram Vij, Vij's and Rangoli: Coriander and Chilly marinated Mutton served with Chutney
Moet & Chandon Brut Imperial Nonvintage
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Naturally Fermented Bread from Mary Mackay's Terra Breads
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1st Course- Hidekazu Tojo, Tojo's
Tojo's Pacific dungeness crab cake, white fish and yam potato mousse, panko crust, yuzu, apple and mango sauce
Riesling Schlossberg 2006 Weinbach, Alsace
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2nd Course - Michel Jacob, Le Crocodile
Terrine of duck foie gras served with ice wine gelee and toasted brioche
Chateau Lafaurie-Peyraguey 2003 Sauternes
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3rd Course: Dino Renaerts, Diva at the Met
Chicken Consommé with Madeira, winter mushrooms & herb dumpling
Gewurztraminer Cuvee' Theo 2006 Weinbach, Alsace
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4th Course: Robert Feenie, Cactus Club Café
Butternut Squash and Mascarpone ravioli, seared Qualicum bay scallops, truffle and lemon butter, shaved black truffles
Bourgogne Blanc 1999 Leroy, Burgundy
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5th Course: Robert Clark, C Restaurant
Baked British Columbia Sablefish preserved summer tomatoes, "Frank and Steve's" spot prawn bisque
Riesling Jubilee 2004 Hugel, Alsace
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6th Course: Scott Jaeger, The Peartree
Butter braised "Campbell's Pheasant" with confit eggplant and braised onion heart
Bourgogne Rouge 2001 Leroy, Burgundy
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7th Course: Daniel Boulud, Lumiere and DB Bistro
Trilogy of Milk Fed Veal: Crispy Head and Cheeks with Sauce Gribiche, Stuffed Endive with Smoked Tongue, Sweetbread with Salsify and Chanterelles
Chateau Cheval Blanc 1996 Saint-Emilion Premier Grand Cru, Bordeaux
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8th Course: David Hawksworth
Double Smoked Bacon Wrapped Squab, Tarte Fine of Wild Mushrooms and Golden Sultana Puree
Saint Joseph Les Granits Rouge Organic 2003 Chapoutier, Rhone
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9th Course: Nico Schuermans
Sumac rubbed lamb sirloin, smoked eggplant caviar, Israeli cous- cous, Tabouleh
Chateau La Louviere 2000 Pessac-Leognan, Bordeaux
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Desserts: Thomas Haas, Thomas Haas Fine Chocolates
Passion fruit meringue,crispy coconut wafers and exotic fruits
Course:Warm chocolate cake, caramel-fleur de sel macaron, almond ice cream
Muscat de Beaumes de Venise 2003 Perrin, Rhone