A visit to Monte Carlo, Monaco, has been on my bucket list for years, so when I was invited this week to experience the culinary creations of executive chef Philippe Joannès at Fairmont Pacific Rim, I'm guessing I was one of the first guests to RSVP.
Joannès, of Fairmont Monte Carlo, is in Vancouver this week for a much-too-brief visit, during which he is collaborating with Fairmont Pacific Rim’s executive chef Nathan Brown at ORU Cuisine to create two à la carte menus available only for a limited time. A native of the Champagne region of France, Joannès was awarded Best French Craftsman 2000 (Meilleur Ouvrier de France), regarded to be one of the most prestigious culinary awards of excellence in that country.
The first menu, which showcases three of Chef Nathan's dishes and two of Chef Philippe’s, promises to take diners on a culinary journey and from the quality of food we sampled Wednesday, their creations will not disappoint.
Chatting with our group of writers and bloggers through an interpreter Wednesday evening, Chef Philippe told us how impressed he was with the fresh ingredients so readily available in Vancouver for use in this menu, a melange of his Mediterranean-influenced flavours with ORU's Pacific Northwest-inspired cuisine. Earlier in the evening, using gestures and a few French and English words, Chef Philippe also explained he prefers to express himself in his plates instead of with words.
Besides those special dishes (available only now through Feb. 13), Chef Philippe created the exquisite four-course menu we were invited to enjoy (see below). That menu, only available Feb. 14, Valentine's Day, is priced at $99 a person, excluding taxes and gratuity.
It was absolutely sublime, especially paired with wines chosen by the Fairmont Pacific Rim's director of wine, Jill Spoor.
Reality is, the chance of me actually vacationing in Monte Carlo any time soon is highly unlikely, but for those few, too-brief hours Wednesday night, I was able to imagine just that.
For reservations or more information visit [email protected] or call 604-695-5557.
Oysters served with wasabi-celeriac puree, beetroot, cinnamon and pickled butternut squash.
Seared scallops served with pumpkin velouté and heirloom vegetable with lemon essence.
Black cod braised with chorizo, octopus, clams, new potatoes and a parsley pistou.
Le Chocolat comprised of bitter and crunchy chocolate with morello cherries.
