Family and French Food

Trip Start Jan 20, 2009
Trip End Jan 25, 2009

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Where I stayed

Flag of Canada  , Alberta,
Saturday, January 24, 2009

It has been cold, very cold, the last couple of days.  I walked around the block, outside of our hotel and when I returned I had little icicles on my scarf.  That was just within 10 minutes!  No sense in taking the camera out today, the camera would freeze in the weather.  This is a day when you need to cover every inch of skin before going outside to stay warm.  This is an indoor day.

Trevor's uncle John and aunt Lori picked us up at the hotel and drove around town pointing out sights of interest.  We stopped at the Banff Springs Hotel for a drink and enjoyed the incredible view.  There is allot to see inside the hotel and is worth the drive.

John and Lori took us out for a fabulous and memorable dinner afterwards at 'Le Beaujolais', on the corner of Banff Avenue and Buffalo Street.  Tip:  when making reservations at this restaurant, ask for the corner table that faces Banff Ave and Buffalo Street.  It's the best table in the restaurant and the view is beautiful especially if you are eating during the daytime while there is still sunshine. 

I ordered an appetizer called 'Chef's Favorite Combo' which the Beaujolais has kept on the menu since 1980.  The combo consists of Foie Gras (duck liver) with ice wine jelly and beef tartar (raw beef) with toasted baguette.  My goal on this trip was to take lots of pictures and eat new foods that I wouldn't normally choose.  The Foie Gras was delicious (it's not like eating liver and onions) it's creamy, buttery in texture, you can spread it on bread and had a flavor that resembled bacon.  The steak tartar was filet mignon, it was fresh, mixed with herbs and tasted more like a delicious cold salad with capers.  This was excellent and I would order it again.  For the main course I ordered Beef Tenderloin and Short Ribs "Bordelaise", again this dish was flavorful and beautifully presented.  For dessert John and I ordered the Crepe Suzette.  The owner, Albert, prepared this dish tableside with a Grand Marnier flambe just before serving.
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