Bet on the ponies and see where your luck will take you at Hastings Racecourse with the Deighton Cup Weekend at the Races. The event will be held Augsust 9th to 11th, 2013 and will be like no other in Vancouver. Aside from…
Every year during Christmas, the Stanley Park Miniature Train transform from the Ghost Train into something magical: The Christmas Train. You can ride the train, watch animated displays and listen Christmas jingles. Soak in all the festive excitement and enjoy a romantic stroll thru the…
Blissfully classic French bistro is what Pied-a-Terre offers. A quaint restaurant with crisp white walls and rich black accents – leather upholstered chairs and a beautiful ornate black chandelier lights. Minimalistic Emphasis on the food. Awarded Gold for Best Casual French 2012 re: 23rd annual Vancouver Magazine Restaurant Awards, Pied-â-Terre surely one of the best value dining experience in Vancouver. Also, ranked high are our list is Tableau Bar Bistro and Salade de Fruits.
During October 19th to the 30th Chef Andrey Durbach has put together delicious menu at Pied-a-Terre during the Seventh Annual Game & Mushroom Festival. Enjoy dishes such as Shiitake mushroom caps stuffed with scallops, garlic-soy butter and Roast lingcod, gnocchi and chanterelles.
We rallied a few friends to dine with us – 3 courses for $48.
Seventh Annual Game & Mushroom Festival Menu:
- Porcini mushroom and celeriac soup
- Frisée salad with wild boar bacon and quail egg
- Sweetbreads with wild mushrooms
- Potato, caramelized onion and truffle ravioli, shaved Beaufort cheese
- Shiitake mushroom caps stuffed with scallops, garlic-soy butter
- Breast of duck “forestiere”
- Red deer chop with shepherd’s pie, game jus, cranberry sauce
- Beef shortrib in Japanese mushroom “pot au feu”
- Roast lingcod, gnocchi and chanterelles, braised lettuce, peas and carrots
- Stuffed rabbit, hazelnuts, bacon, pear, cauliflower purée, port wine
- Shropshire Blue with oatmeal biscuits and marmalade
- Brandy snaps, maple creme fraiche, spiced cherries
- Apple begniets, ginger and cardomum custard
- Chocolate mousse, raspberry purée
A la carte available (Just remember during this occasion, regular menu is not offered)
Shiitake mushroom caps stuffed with scallops, garlic-soy butter: Lightly battered like cream puffs the mushroom caps oozes with earthy flavors. Scallops were perfectly cooked and the sweetness compliments well.
Sweetbreads with wild mushrooms: The name sweetbreads always throws me off. I always imagine it is like donuts or waffles… In reality sweetbreads are the thymus and pancreas glands of animals. But what did it taste like? Chicken. “Chicken” swimming in mushroom essence stuffed with some more spores.
Breast of duck “forestiere”: I should brush up on my French. Thank goodness for Iphones and the world of Google. After consulting my BFF, the Internet, I learnt that forestiere aka “of the forest” is characterized by deep, hearty flavors, usually including mushrooms. Voila! So the duck breast is a wild beast in the forest of kale, fingerling potatoes and mushrooms. This is a rich dish where the skin of the duck is crispy, the meat is tender and moist. The sauce is bold but can get salty after consuming too long. Best to take a couple sips of your wine to cleanse your palate. My friend found the duck to be slightly gamey, but I thought it was alright.
Red deer chop with shepherd’s pie, game jus, cranberry sauce: There was no trace that this was wild game; and could’ve probably passed for a slightly more tender version of a tenderloin. Sitting on a bed of asparagus and carrots, the cranberry sauce served as an agent to break apart the heaviness. The sophisticated version of Shepherd’s Pie is light and fluffy and seats atop of the minced meat.
Roast lingcod, gnocchi and chanterelles, braised lettuce, peas and carrots: The fish is fresh and bouncy. Although very lightly seasoned, the sweetness of the white fish is lifted with winter greens. The herb crusted gnocchi pillowy soft with a chewy texture and the orange, meaty and funnel-shaped chanterelles mushrooms are mildly fruity with a peppery taste.
Shropshire Blue with oatmeal biscuits and marmalade: Sharp cheese. Sweet marmalade. Sweet home made biscuits. Served with celeries to cleanse your palate.
Apple begniets, ginger and cardomum custard: Kudos to the nice gentlemen who recommended this to me. This delightly apple donut with vanilla bean ice cream and a warm center makes me so happy I wanted to cry. The morsels of apple bites screams oh mon dieu!
For $48 this was a satisfying meal. Portions were generous and I’m glad they didn’t skimp out during a promotional tasting menu. 8th Annual anyone?
3369 Cambie Street Vancouver
BC V5Z 2W6 2W6
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