Issue link: http://digital.canadawide.com/i/408004
bcliving.ca 22 | holiday 2014 The Food e personalized multi-course menu can be created by the Fairmont's culinary team ahead of time (bribe whomever you have to in order to get the confit pork belly) and is paired with wines chosen by the guests or by the hotel's sommelier. Everything is seasonal and delicious, made with only the finest ingredients. The Table Fit for royalty, the table is essentially a guest in itself. From the chairs – expertly crafted from beech wood and off-white leather – to the dinner- ware (during conversation, the Versace dishware was always spoken about in hushed, almost reverent tones), everything is first class. 1. wIld mushroom soup Pickled Porcini, Hazelnuts, Cured Foie Gras 2. wagyu carpaccIo 62 ˚ Egg Yolk, Pickled Mustard Seed, Fennel, Frisee, Watercress 3 . cranberry gIn sorbet Crème fraÎche, Plum Gelée 4. confIt pork belly Roasted Pumpkin, Brussels Sprouts, Pepitas, Maple Butter 5. pan-roasted sockeye salmon Parsnip Purée, Roasted Beets, Heirloom Carrots 6. orange chocolate cheesecake Caramelized White Chocolate Ganache, Candied Orange, Praline the menu 1 2 3 4 6 5 bcliving.ca e personalized multi-course menu can be created by the Fairmont's culinary team ahead of time (bribe whomever you have to in order to get the confit pork belly) and is paired with wines chosen by the guests or by the hotel's sommelier. Everything is seasonal and 5